1 Compiled by Kelly Giles Designed and Produced by John Wall

Compiled by Kelly Giles Designed and Produced by John Wall 1 Johnson Family Recipes Appetizers Baked Spinach- Cinnamon Pickles Karen 5 Parmesan Dip Shari 4 Appetizer Sandwiches Kelly 6 Famous Chicken Artichoke Dip Staci 6 Dippin’ Sticks Elizabeth 4 Chewy Snack Squares Zoe 7 Chocolate Popcorn Edna 5 B.L.T. Spread Kelly 7 Beverages Moko Jumbi Kelly 8 Planter’s Punch John 9 Homemade Wine Coolers Kelly 8 Dad’s Frozen Punch John Salads Frog Eye Salad Amy 10 Old Fashioned Coleslaw Steve & Becky 13 Caesar Salad Kelly 10 Apricot Creme Salad Joyce 13 Broccoli Bacon Salad Kelly 11 Italian Fruit Salad Janet 14 Pear and Walnut Salad Janet 11 Chicken Salad Kelly 14 Mexican Salad Joyce 12 Macaroni Salad Edna 15 Linda’s Coleslaw Linda 12 Soups John’s Corn Chowder John 16 Staci’s White Chili Staci 18 Shrimp Corn Chowder Shari 17 Meatless Vegetable Soup Kathy 18 Chilled Peach-Yogurt Soup Janet 17 Northwest Chili John 19 Main Dishes Fajitas Shari 20 Ham and Cheese Calzones Joyce 28 Shredded Beef Sandwiches Steve & Becky 21 Beef Stroganoff Shari 29 Chicken Enchiladas Kelly 21 Aunt Jo’s Lasagna Cindy 29 Navy Beans & Ham Hock John 22 Tequila-Lime Chicken Kelly 30 Noodles and Drop Noodles Kelly 22 Sichuan Spicy Pork Noodles John 31 Chicken and Noodles Shari 23 Sweet and Sour Chicken Kelly 32 Taco Meatloaf Jenny 24 Mexican Lasagna Jenny 33 Chicken Burritos Kathy 24 Swedish Meatballs Kelly 33 Chicken Curry Chicken Spaghetti Jenny 34 with Currant Rice Zoe 25 Apricot Chicken Linda 34 Chicken Lasagna Linda 25 Spanish Rice Edna 34 Double-Cheese Meatloaf Staci 26 Parmesan Chicken Linda 35 Mouse Cisco 26 Spaghetti Sauce Steve & Becky 35 Montezuma’s Pie Patti 27 Green Enchiladas Joyce 35 Citrus Salmon Barbecue Patti 27 Indian Chicken Curry Chris 36 Barbecued Meatballs Jenny 28 Poured Pan Pizza Joyce 36 2 Table of Contents

Main Dishes - Continued Chicken Cordon Bleu Linda 37 Mexican Chicken Jenny 39 Eli’s Pesto Pasta Chris & Staci 37 Round Steak with Gravy Steve & Becky 39 Mom’s Tuna Casserole Cindy 38 Old World Sauerkraut Supper Cindy 39 Parmesan Chicken Kelly 38 Side Dishes Yellow Squash Sweet Onions with Sour Cream Janet 40 on the B.B.Q. Grill Kathy 42 Grilled Veggies Janet 40 Gorgonzola Penne Cheesy Potatoes Joyce 40 with Vegetables Janet 43 Uncle Dan’s Potatoes Shari 41 Asparagus in Creamy Breaded Tomatoes Janet 41 Cheese Sauce Karen 43 Linda’s Baked Beans Linda 42 Whipped Potatoes Kelly 43 Breads Cinnamon Rolls Kathy 44 Easy Caramel Breakfast Rolls Shari 48 Pumpkin Bread Shari 46 Herb Bread Linda 49 Cinnamon Toast Rollups Alex 46 Beer Bread Ivan 49 Best Blueberry Pancakes Ryan 47 Creamy Caramel Orange Poppy Muffins Pecan Rolls Steve & Becky 50 with Orange Spread Kelly 47 Sticky Buns Ivan 50 Danish Puff Shari 48 Morning Toast Lyle 51 Desserts Oatmeal Cookies Grandma J 52 Pistachio Cookies Amy 62 Homemade Ice Cream Kelly 53 Pumpkin Cheesecake Linda 63 Snickers Cake Joyce 54 Apple Dumplings Kathy 64 Earthquake Cake Joyce 54 Chex Muddy Buddies Kayla & McKenna 64 Mother’s Coconut Cream Pie Joyce 55 Cream Cheese Dessert Cindy 65 Lemon Blueberry Pie Steve & Becky 56 Applesauce Bars Kelly 65 Ice Cream in a Bag Amy & Alex 56 Orange Butter Coffee Cake Kelly 66 Summer Sand Cake Rachel 57 Classic Key Lime Pie Janet 66 Carrot Cookies Joyce 57 Erma’s Butter Cake Cindy 67 Lemon Sherbet Kelly 58 Poppy Seed Cake Kelly 68 Almond Kiss Cookies Kelly 58 Sugar Free Pumpkin Pie Kathy 68 Pumpkin Torte Cindy 59 Lemon Cake Zoe 69 Wacky Cake Zoe 60 Snicker doodles Kelly 70 Mom Wynn’s Lemon Sugar Cookies Shari 70 Pudding Cheesecake Kathy 61 Almond Sugar Cookies Kelly 71 Caramel Cookie Cups Linda 61

3 Johnson Family Recipes

Elizabeth’s Famous Chicken Dippin’ Sticks From the Kitchen of Elizabeth Johnson

Shortening 1 C. Bite size cheese crackers 4 Medium skinless, bone- (Cheez-its) less chicken breast 1/4 C. Fine, dried bread halves (about 1 lb.) crumbs 1/2 C. Buttermilk or milk

Grease the bottom of a 13" x 9" baking pan with shortening. Put Cheez-its into a gallon size plastic bag and crush with a rolling pin; add bread crumbs. Pour milk into a medium size mixing bowl. Cut each chicken breast into 6 strips. Dip each piece of chicken into the milk, turning to coat completely. Add a few strips of chicken into the crumbs and shake to coat. Place coated chicken pieces in the greased pan. Bake at 400 degrees for 15 - 20 minutes or until no pink color is left in the center of the chicken and the crumb mixture is golden brown. Makes 4 servings.

Digital Copy of the Johnson Family Cookbook

If you would like a computer file of the Johnson Family Cookbook just email me at [email protected] and I will gladly send you a pdf file. I have found it’s a really handy way to print out the recipe you want and then take it with you to the store for shopping, or give it to a friend, or ....

4 Appetizers

Chocolate Popcorn From the Kitchen of Edna Wall

This is a good T.V. snack 1 Pkg. Microwave popcorn, 6 oz. Chocolate chips salted or unsalted (preferably semi-sweet) 1 Tbsp. Milk

Microwave popcorn and pour into a large bowl. Melt chocolate chips, add milk and blend well. Pour over popcorn and let cool. ummm-Enjoy!

Cinnamon Pickles From the Kitchen of Karen Flewelling

SYRUP: 15 Large cucumbers, peeled, seeded 2 C. Water and sliced into rings 2 C. Vinegar 2 C. Lime juice 10 C. Sugar 3 1/2 Quarts water 1 C. Red Hots 1 C. Vinegar 8 Cinnamon Sticks 1 tsp. Alum 1 Bottle red food coloring

In large bowl or pot, cover cucumbers with water and lime juice. Let stand for 3 hours. Drain. combine alum, 1 C. vinegar and food coloring and pour over cucumbers. Add enough water to cover. Simmer in large pot on low heat for 2 hours. Drain. Pour syrup over rings, cover and let stand overnight.

Note: Karen got this recipe from one of her daughter-in-laws and submitted this recipe upon my request. She brought these for Christmas one year and they are delicious! Karen or I have never made them, but since it makes such a large batch, you would probably want to put them up in pint jars and water-bath can them. They would make great Christmas gifts for neighbors, teachers and co- workers! - Kelly

5 Johnson Family Recipes

Baked Spinach-Parmesan Dip From the Kitchen of Shari Roberts

1 - 10 oz. Pkg. Frozen spinach, thawed 1 C. plus 2 Tbsp. Grated Parmesan cheese 1 C. Mayonnaise 1/8 tsp. Pepper 1 - 3 oz. Pkg. Cream cheese, softened 1/2 tsp. Paprika 1 Onion (6 oz) peeled and minced 2 Baguettes (8 oz. each) thinly sliced 1 Clove Garlic, peeled and minced

Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 C. Parmesan cheese and pepper until thoroughly com- bined. Mound mixture into a 3 - 4 cup baking dish. Sprinkle evenly with 2 Tbsp. Parmesan cheese and the paprika. Bake at 350 degrees until hot in the center and lightly browned on top, 25 - 30 minutes. Serve hot and spread on baguette slices.

Appetizer Sandwiches From the Kitchen of Kelly Giles

These are awesome little bite sized sandwiches that are a snap to make and are a little bit out of the ordinary. I am always looking for recipes like that. I made these for my Bunko group (Bunko is a dice game that’s very popular around here!) and everyone loved them. For something different, I used half white bread and half whole-wheat bread and arranged them on a serving platter in a checkerboard design. Be sure to keep covered with plastic wrap, otherwise the bread dries out.

1 Pkg. (8 oz.) Cream cheese, softened Chopped Bell pepper, to taste (can use regular, light or fat-free) ( I use 1/3 - 1/2 C.) 3/4 C. Miracle Whip (regular or light) Chopped Pecans, to taste 1 Small onion, chopped (I also like to Salt, to taste use green onions sometimes) 1 Loaf white bread

Combine first 6 ingredients. Spread on half of bread and top with rest of bread, making sandwiches. Cut off crusts and cut each sandwich into 4 triangles. Keep covered. Refrigerate until serving time.

6 Appetizers

Artichoke Dip From the Kitchen of Staci Braun

1 Can (16 oz.) Artichoke hearts, 1 c. Mayonnaise drained and coarsely chopped 1 C. Grated parmesan cheese 1 Can (4 oz.) Chopped green chiles Combine ingredients and pour into a 1 1/2 quart baking dish. Bake at 350 degrees for 20- 30 minutes or until heated through. Serve warm with crackers or torillla chips.

B.L.T. Spread From the Kitchen of Kelly Giles

This is a delicious dip that is easy to throw together, especially if you use pre-cooked bacon that you just microwave. Our favorite way to eat it is on Triscuit crackers, but you can also serve it with lettuce on bread or as a vegetable dip. It really does taste like a B.L.T.! 1/2 C. Sour cream 1/2 Lb. Bacon, cooked crisp and crumbled 1/2 C. Mayonnaise or salad dressing 1 Small Tomato, seeded and diced (I use Miracle Whip Light)

In a bowl, combine sour cream, mayonnaise and bacon; mix well. Stir in tomato. Refrigerate until serving time. Makes 1 1/2 cups.

Chewy Snack Squares From the Kitchen of Zoe Johnson

5 C. Cornflakes 1 C. Light corn syrup 4 C. Crisp rice cereal 1 C. Sugar 1 C. Salted peanuts 1/2 C. Butter or margarine 1 C. Flaked coconut 1/2 C. Milk

In a large bowl, combine cereals, peanuts and coconut; set aside. In a saucepan, combine corn syrup, sugar, butter and milk; cook and stir over medium heat until the mixture reaches soft-boil stage (240 degrees F), about 25 minutes. Pour over cereal mixture and toss to coat evenly. Pat into a greased 15" x 10" baking pan. Cool before cutting. Yield: 30 - 36 pieces. 7 Johnson Family Recipes

Moko Jumbi From the kitchen of Kelly Giles

Shake or whip in blender until frothy. Serve over crushed ice. Garnish with a orange slice and a cherry if desired. For a delicious non-alcoholic version, simply leave out the bitters and the rum. This is a very “tropical” and fruity tasting drink.

3 oz. Pineapple juice 1 oz. Cream of coconut 5 oz. Orange juice Dash of bitters (optional) 1/2 oz. Grenadine 2 oz. Rum After seeing Uncle Johnny’s recipe for Planter’s punch, I thought it might be lonely in the beverage category all by itself, so here are two of my favorites. The Moko Jumbi is also from the Virgin Islands, but I altered the original version slightly to suit my taste.

Homemade Wine Coolers From the kitchen of Kelly Giles

These are fruity and refreshing and the concentrate can be kept in the refrigerator for up to 2 weeks. CONCENTRATE: 1 - 6 oz. Can Frozen cranberry juice cocktail concentrate, thawed 1 - 6 oz. Can Frozen orange juice concentrate, thawed 1 - 6 oz. Can Frozen pineapple juice concentrate, thawed For concentrate, in a small airtight container or jar with a screw-top lid, stir together all ingredients. Cover and chill for up to 2 weeks.

For 1 Serving: Add 1/3 C. dry white wine and 1/3 C. seltzer water to 3 Tbsp. of the wine cooler concentrate. Serve over ice in a tall glass. If desired, garnish glasses with an orange wedge, skewered cranberries or pineapple chunk.

For 12 Servings: In a 3 quart pitcher, add 32 oz. (4 cups) each of dry white wine and seltzer water to the entire amount of concentrate; mix well. Serve as above. Makes 12 - 8 oz. servings.

8 Beverages

Planter’s Punch From the Kitchen of John Wall This planter’s punch packs a powerful punch. Patti and I got this recipe while on vacation in the Virgin Islands. This drink is very tasty and goes down easy on a hot summer day but be careful it can sneak up on you in a hurry. “Virgin punch” is the same but without the alcohol and is also really good. Cruzan Rum – Dark Orange juice (fresh is best of course) Cruzan Rum – Light Pineapple juice (fresh is best of course) Meyer’s Rum Nutmeg Galliano (or Tuaca)

Place 3 ice cubes in a 10 oz glass. Pour in one and a half shots (1 ½ jiggers) of Cruzan Light Rum and then a shot and a half of Cruzan Dark Rum. Slowly fill the remainder of the glass with half and half orange juice and then pineapple juice to within an inch and a half of the top. Very slowly pour in a shot of Meyer’s Rum followed by a light covering of either Galliano or Tuaca. Do NOT stir. Finally sprinkle a pinch of nutmeg on top and serve This is where we got the recipe. with a stirring stick. When mixed properly there will be four dis- tinct liquid layers when served. It’s very attractive and refreshing. As you may have noticed it’s about 50% alcohol but you’ll hardly taste it. If you decide to have a second you might want to consider a virgin punch. Of course, I know a lot of you will start with the virgin punch.

Dad’s Frozen Punch Submitted by John Wall

This is wonderful on a hot summer night! (This is a reprinted recipe from the original cookbook.) 2 Pkg. Cherry Kool-Aid 3 (10 oz.) bottles of 7-UP 1 Pkg. Orange Kool-Aid 1 (46oz.) Can of pineapple juice 3 C Sugar 3 Bananas (pulverized in a little 2 Qts. Water pineapple juice) – optional 6 T Real lemon juice Mix and store in freezer for 10 hours, stirring every hour. Set out at room temperature. Thaw to slush and serve – Takes about five hours. 9 Johnson Family Recipes

Caesar Salad From the Kitchen of Kelly Giles

This is a variation on the traditional Caesar Salad (which has a creamier dressing and uses anchovy paste). This one has a light, tangy dressing and it is really easy to make. We have this pretty often, especially in the summer. It’s also great with pasta and garlic bread for a complete meal.

1 Large bunch Romaine lettuce, 1/4 tsp. Dry mustard washed and torn 1 Large Garlic clove, minced 3/4 C. Olive or vegetable oil (I like to 1/2 Fresh lemon use olive) 1/4 - 1/2 C. Shredded Parmesan 3 Tbsp. Red wine vinegar cheese (not imitation) 1 tsp. Worcestershire sauce Caesar-flavored or garlic croutons 1/2 tsp. Salt

Place lettuce in a large salad bowl. Combine the next six ingredients in a blender; process until smooth. Pour over lettuce and toss. Squeeze lemon juice over lettuce. Sprinkle with parmesan cheese and croutons. Serve immediately. Makes 6 - 8 servings.

Frog Eye Salad From the kitchen of Amy McNeal Acini Di Pepe are little pasta beads that give this fruit salad a really neat texture.

1 C. Acini Di Pepe; cook per package 1 C. Miniature marshmallows directions and cool 1 - 12 oz. Carton whipped cream 1 - 15.5 oz. Can crushed pineapple; 3 Eggs drain and reserve juice 1 C. Sugar 2 Small cans mandarin oranges; drain 3 Tbsp. Flour and reserve juice In a saucepan, cook together eggs, sugar, flour and juice from pineapple and oranges. Cook over medium heat until thickened; cool. Mix Acini Di Pepe with thickened juice mixture and stir in fruit. Fold in whipped cream and marshmallows. Chill before serving.

10 Salads

Pear and Walnut Salad From the kitchen of Janet Orange

These two salads (see page 14, Italian Fruit Salad) sounded really strange, but we thought we would give them a try. They are very good and something different for a change. 1 - 10 oz. Pkg. Mixed salad greens 1 C. Creamy Parmesan Romano dressing 2 Medium pears, sliced 1/2 C. Walnut halves (I use canned pears) Blue cheese crumbles (optional) Toss greens and pears in a large bowl. Drizzle with dressing; top with walnuts and blue cheese. Serve immediately.

Broccoli Bacon Salad From the Kitchen of Kelly Giles

This salad is so simple and I have had people tell me that they don’t even like broccoli, but they like this salad! It’s really delicious! I often make a double batch when taking this somewhere, because it always goes fast and usually I am asked to share the recipe! 2 Bunches broccoli, separated into 2 Hard-boiled eggs, sliced florets 1 C. Mayonnaise or salad dressing 8 Bacon strips, crisp fried and crumbled (it is also good with reduced fat! I like 1/3 C. Chopped sweet red onion Miracle Whip) (sometimes I leave this out) 1/3 C. Sugar 1 C. Chopped seeded tomatoes 2 Tbsp. Cider Vinegar

In a large salad bowl, combine broccoli, bacon, onion, tomatoes and eggs; set aside. In another bowl, combine mayonnaise, sugar and vinegar; mix until smooth. Just before serving, pour dressing over salad and toss.

11 Johnson Family Recipes

Mexican Salad From the Kitchen of Joyce Challans

1 Large head of lettuce 1 lb. Grated cheddar cheese 1 Can (16 oz.) Ranch style beans, chilled 2 Tomatoes, diced 1/2 Onion, chopped finely 3/4 Bottle Catalina dressing, chilled 1 Large package Fritos, crushed

Break lettuce into bite size pieces. Wash and drain the chilled beans. Add beans, tomatoes, onion and cheese and chill 30 minutes to an hour before serving. Imme- diately before serving, add crushed Fritos and Catalina dressing and mix well.

(Sometimes I’ve added a pound of browned hamburger when I added the Fritos and dressing if I want this as the main course.) Turn this into a “main dish”

Linda’s Coleslaw From the Kitchen of Linda VanNetten

1 lb. Bag shredded cabbage with carrots 1/4 C. Vegetable oil 1-2 Green onions 1/4 C. Sugar 1/2 C. Slivered almonds or sunflower seeds 1/3 C. Cider vinegar (I use sunflower seeds) Beef flavored packet from Ramen noodles 1 Pkg. Beef Ramen noodles, crumbled

Mix together the cabbage, onions and almonds or sunflower seeds. Mix dressing ingredients together. Just before serving, add the crumbled noodles and dressing. Stir to mix together.

12 Salads

Apricot Creme Salad From the Kitchen of Joyce Challans

1 - 3 oz. Pkg. Orange Jell-O 1 - 8 oz. Pkg. Cream cheese, softened 1 - 3 oz. Pkg. Lemon Jell-O 1 C. Whipped cream 4 C. Apricot nectar 1 - 11 oz. can Mandarin oranges, drained

In a medium saucepan, dissolve orange and lemon gelatin in 2 C. of boiling apricot nectar. Add remaining nectar. Beat cream cheese until fluffy and gradually add the apricot nectar mixture, mixing well. Chill until slightly congealed. Fold in whipped cream. Add manndarin oranges and mix gently. Spoon into a lightly oiled six cup ring mold. Chill until firm (overnight). Garnish with grapes or fresh orange slices. Serves 8.

Old Fashioned Coleslaw From the kitchen of Steve & Becky Johnson

1/2 Medium head green cabbage, 1 Tbsp. Sugar shredded (or 1 bag pre-shredded 1 tsp. Instant minced onion coleslaw cabbage) 1/2 tsp. Salt 1/2 Small green pepper, chopped 1/2 tsp. Celery seed (about 1/4 cup) 1/2 tsp. Dry mustard 1/2 C. White vinegar 1/4 tsp. Pepper 3 Tbsp. Vegetable oil

Mix all ingredients. Cover and refrigerate 3 hours. Just before serving, drain salad. Makes 6 servings.

Tales from the Kitchen Two cannibals meet one day. The first cannibal says, “You know, I just can’t seem to get a tender Missionary. I’ve baked them, I’ve roasted them, I’ve stewed them, I’ve barbecued them, I’ve tried every sort of marinade. I just cannot seem to get them tender.”

The second cannibal asks, “What kind of Missionary do you use?” The other replied, “You know, the ones that hang out at that place at the bend of the river. They have those brown cloaks with a rope around the waist and they’re sort of bald on top with a funny ring of hair on their heads.”

“Ah, ha!” the second cannibal replies. “No wonder you can’t cook them tender, because you’re cooking them wrong ... Those are friars!” 13 Johnson Family Recipes

Italian Fruit Salad From the kitchen of Janet Orange

1 - 10 oz. Pkg. Mixed salad greens 1 - 16 oz. Container cottage cheese 1 - 20 oz. Can Pineapple chunks, (we make it optional - if you don’t like drained it, you don’t have to use it) 1 - 15 oz. Mandarin orange seg- 1/2 C. Sliced almonds and/or chopped ments, drained green onions 1/2 C. Italian dressing

Toss greens with pineapple chunks, orange segments and dressing. Spoon cottage cheese on greens mixture. Drizzle with additional dressing if desired. Sprinkle with almonds and/or green onions.

Chicken Salad From the kitchen of Kelly Giles I love the combination of grapes and toasted almonds in this. I like to serve it on croissants or in pita bread, but you could also serve it on a bed of lettuce, or as the original recipe suggests, on cantaloupe rings. 2 1/2 C. Cooked chicken, cubed 1 tbsp. Cider vinegar 1 C. Celery, thinly sliced 1 1/2 tsp.. Prepared mustard 1 C. Green grapes, halved 1/2 tsp. Salt 2 Tbsp. Fresh parsley, minced 1/2 tsp. Sugar 1/2 C. Mayonnaise or Miracle Whip 1/8 tsp. Pepper 1 Tbsp. Lemon juice 1/4 - 1/3 C. Toasted sliced almonds

In a large bowl, combine chicken, celery, grapes and parsley. Combine the next seven ingredients; mix well. Pour over chicken mixture and toss. Chill for at least 1 hour. If serving on sandwiches, stir in almonds just prior to serving. If serving as a salad, place 1 C. of chicken salad on each bed of lettuce or cantaloupe ring and sprinkle with the almonds. Makes 4 salad size servings, or 6 - 8 sandwiches.

14 Salads

Macaroni Salad From the Kitchen of Edna Wall

1 1/2 C. Macaroni or small shells 3 - 4 Hard boiled eggs, chopped 1 C. Carrots, chopped reasonably fine 1 1/2 C. Miracle Whip (more if you want it moister) 1 C. Sweet pickles, chopped reasonably fine 1 tsp. Mustard 1 Medium to large onion, chopped 1 tsp. Sugar (or sugar substitute) reasonably fine 1/4 - 1/2 C. Milk 1 C. Velveeta cheese, cubed small Celery (optional) 1 Small jar pimientos Celery seed (optional)

Cook the macaroni as directed on the package in salted water. Drain and cool. Add carrots, sweet pickles, Velveeta, pimientos and eggs to macaroni. In a small bowl, combine Miracle whip, mustard, sugar and milk and mix well. Pour over macaroni mixture and stir to combine. Refrigerate until serving.

I like to add a shake or two of celery seed. This is what happens when you don’t make enough If you want, you can add some chopped Macaroni Salad ...“Everyone squirt Grandma!” celery also. The fun in making this salad is that you get to taste as you go! Also experi- ment with whatever suits your taste buds, but my family likes it using the basic recipe.

15 Johnson Family Recipes

John’s Corn Chowder From the Kitchen of John Wall

This is a great gray rainy day dinner (perfect of Seattle). I like it as a full meal but I also have used it as an early course of a larger meal. I like to have this with garlic bread.

1 to 2 T Olive oil 10-¾ oz – Chicken broth ½ Small smoked ham 3 to 4 med – White potatoes 1 med – Yellow onion Dash – pepper 2 stalks – Celery 2 Cups – Whole milk (NO reduced fat milk!!!) 1 med – Green bell pepper 1 small pkg – Frozen corn Purchase a small smoked ham. Cut it in two and place half in the freezer for the next batch or another dish. Cut the remaining ½ ham into ½” cubes and lightly brown in olive oil. Chop and brown onion in olive oil. Chop celery. Remove steam, seeds, and inner membrane of green bell pepper and chop. Cut potatoes into 1 ½” pieces. Combine all ingredients and simmer just below the boiling point until potatoes are fully cooked. Do NOT let this come to a boil.

Tales from the Galley Adak Scrambled Eggs USN, Aleutian Islands, Alaska – Dad was a cook in the US Navy during WWII and he told of a breakfast he had to cook when they were low on supplies. (Sorry this isn’t an exact recipe but the jest of the story is what’s important.) Basically he only had ½ the needed Dad is the one in the back. eggs to sever breakfast so he had to get creative. He scrambled all of the eggs and added yeast, which caused the eggs to rise and expand. They were mostly just air but it looked like a lot of food. He said everyone said they were great eggs and he even had enough for seconds. Everyone was happy. John Wall

16 Soups

Shrimp Corn Chowder From the Kitchen of Shari Roberts

This is a nice change from clam chowder and is very easy to throw together. Of course, you can also substitute clams for the shrimp if you like - we’ll sometime mix half shrimp and half clams 3/4 C. Chopped onion 2 Soup cans of milk 3/4 C. Chopped celery 1 lb. Salad shrimp meat 3 Tbsp. Butter 1 - 16 oz. Pkg. Frozen corn 6 oz. Cream cheese 1 Pint (2 C.) Half’n half (or add less for 2 Cans Campbell’s potato soup desired consistency)

Saute onion and celery in butter in a large pot until tender. Add cream cheese and stir until melted. Add remaining ingredients, heat until hot and simmer for an hour.

Chilled Peach-Yogurt Soup From the Kitchen of Janet Orange

I wasn’t sure if this was suppose to go in the dessert or soup category so I emailed Janet and she replied, “I served it before the meal like gazpacho. On a hot Texas day, who cares, as long as it’s cool.” - John

2 C. Sliced, peeled peaches or sliced 1 1/2 tsp. Lemon juice frozen unsweetened peaches 1/4 tsp. Ground cinnamon 3/4 C. Peach or apricot nectar 1 - 8 oz. Carton vanilla yogurt

Thaw peaches if frozen; do not drain. In a blender, combine peach slices, peach or apricot nectar, lemon juice and cinnamon. Blend until smooth. In a large mixing bowl, stir a little of the peach mixture into the yogurt, stirring till smooth. Stir in remaiaing peach mixture. Cover and chill for 2 - 4 hours.

17 Johnson Family Recipes

Staci’s White Chili From the kitchen of Shari Roberts

I got this recipe from Staci and it’s a great fall favorite - especially on those nights when you really aren’t looking forward to cooking; it’s ready when you get home!

1 - 16 oz. Can Navy beans, drained 1/8 tsp. Ground cloves 2 Cans Chicken broth 2 1/2 C. Chopped cooked chicken 1/2 Onion, chopped 1 - 4 oz. Can Chopped green chiles 1 Clove minced garlic 1/2 C. Water 1/2 Tbsp. Ground white pepper (I use Flour Tortillas regular pepper too) Monterrey Jack cheese 1/2 Tbsp. Dried oregano Salsa 1/2 Tbsp. Ground cumin Sour cream 1/2 tsp. Salt

In a crockpot, combine all chili ingredients. Cover and cook on low 8 - 10 hours or on high 4 - 5 hours.

To serve, chop or tear a warm tortilla into a bowl. Spoon in chili and top with cheese, salsa and sour cream as desired. Serve immediately. Serves 8.

Meatless Vegetable Soup From the kitchen of Kathy Wynn

This is a very low-cal, nutritional soup. It tastes good and is good for you. I generally make a big pot and freeze some for another cold “soup day”.

1 Small head of cabbage, chopped fairly fine 1 - 1 lb. Pkg. frozen corn 3-4 Medium potatoes, peeled & cut 2 Quarts of tomatoes (home canned into bite size pieces are the greatest!) 1 Medium onion, chopped 2-3 Beef bouillon cubes 2-3 Medium carrots, peeled and sliced thin 2 Quarts water 1 - 1 lb. Pkg. assorted frozen vegetables

Put tomatoes in a blender just long enough to break up into small pieces. Place in a large pot along with the water and bouillon cubes (these give it the beef flavor). Add all ingredients and cook slowly until the fresh vegetables are tender. Mix up a batch of cornbread to go with this - umm...good!

18 Soups

Northwest Chili From the Kitchen of John Wall

While Texas is the home of 3-alarm Chili here in the Great Northwest I have evolved a chili recipe to fit my personal taste buds. It’s not really hot but it does have a bit of a bite. It’s kinda difficult to put this into specific measurements but here goes …

½ lb Hamburger * 1 Med/Lrg green bell pepper ¾ lb Ground turkey * 1 to 1 ½ T Dried crushed Red Peppers 2 Beef Bouillon cubes * 3 to 4 Fresh Jalapeno peppers 1 Med. fresh yellow onion 1 to 1 ½ T Chili powder 3 to 4 Med. tomatoes 1 ½ T Minced Garlic ½ T Sugar 15 to 23 oz Tomato sauce 27 to 42 oz Kidney beans (Dark Red) 1 ½ T Tuong Ot Spriracha Hot Chili Sauce ** ¼ t Marjoram 8 to 15 oz Water

Brown the ground turkey and empty into a large pot. Brown the hamburger and empty into a large pot saving the grease in the skillet. Chop the onion and lightly brown in about 2 T of the hamburger grease and add to the large pot. Drain and add Kidney beans. Chop Green bell pepper (remove seeds, inner membrane, and steam). Remove steam and finely chop jalapeno peppers. Combine all remaining ingredients and let simmer at low temperature for at least 3 hours (4-5 preferrred).

* Ground turkey and hamburger: A small amount of “real” beef hamburger added to mostly ground turkey really improves the flavor of turkey only chili. I have found I can get the flavor I want without as much red meat. If you use all beef hamburger then the bouillon cubes are not needed.

** Hot Chili Sauce: The Tuong Ot Spriracha Hot Chili Sauce is a hot sauce that can be found in many Asian food stores. It comes in a red plastic bottle with a rooster on the front. It is my favorite of all hot sauces of any kind and it’s CHEAP! (28 oz costs about $4.50) It’s really good in lots of stuff. Order it on-line: If you are unable to find this brand in your area you can order from Uwajimaya (Wah-gee-my-yha) in Seattle. send an email to: [email protected] and request a catalog. They will mail you a paper catalog and then you can order via email, fax, or telephone. Here is their website http://www.uwajimaya.com/ .

19 Johnson Family Recipes

Fajitas From the Kitchen of Shari Roberts

“Fajita night” is a tradition during our annual August vacation at Lake Curlew in Eastern Washington. The size of our vacation group varies year to year (usually around 30 people or so). Everyone marinates their own meat and contributes a green pepper or onion and some tortillas and we make an evening of icy margaritas, Coronas, Mexican dips and good company.

Flank steak and/or boneless, skinless 1 Large onion, sliced in thin strips chicken breasts Oil Wishbone fat free Italian dressing Warm flour tortillas 2 Green peppers, sliced thin GARNISHES: Refried beans, shredded cheddar cheese, salsa, sour cream and/or guacamole.

Marinate the steak and/or chicken in the Italian dressing, around 8 hours.

Grill the meat on the barbecue until done, while at the same time, stir frying the green peppers and onions in a skillet with a little oil until soft. Slice the meat into thin strips. I usually heat the tortillas individually in a skillet Makin’ Fajitas and then place them in the oven, but you can also heat a stack of them in foil in a 350 degree oven.

To serve, “build” your fajita starting with a warm flour tortilla and adding the sliced meat, green peppers and onion and your desired garnishes. Of course, a good margarita is also a good accompaniment!

20 Main Dishes

Chicken Enchiladas From the Kitchen of Kelly Giles

These are Kevin’s favorite. They are different than traditional enchiladas and very tasty!

2 Cans Cream of mushroom soup 3-4 C. Diced cooked chicken 2 Cans Cream of chicken soup 10 Large flour tortillas 1 C. Sour Cream 2 C. Shredded Monterrey Jack cheese 3-4 C. Shredded cheddar cheese Picante sauce to taste (start with about 1/2 a cup and adjust from there)

Heat soups, sour cream, picante sauce and 1 cup of the cheddar cheese in a medium saucepan just until hot. DO NOT BOIL. Place about 1/3 C. chicken on each tortilla and cover with some of the sauce. Sprinkle with some of each of the cheddar and Monterrey Jack cheeses and roll up. Place seam side down in a baking pans (fills one 10" x 13" pan and one 9" x 9" pan). Cover with remaining sauce and cheeses. Bake at 350 degrees for 25 - 30 minutes. Serve with extra sour cream and diced tomatoes if desired.

Shredded Beef Sandwiches From the kitchen of Steve & Becky Johnson

1 Boneless chuck roast (about 4 lbs.) 2 Tbsp. Vinegar 1 Large onion, thinly sliced 2 Tbsp. Brown Sugar 1 C. Ketchup 1 tsp. Salt 1/4 C. Lemon juice 1/4 tsp. Pepper 3 Tbsp. Worcestershire sauce 1/2 tsp. Liquid smoke

Cut roast in half; place in a slow cooker. Top with onion. Combine the remaining ingredients; pour over roast. Cover and cook on low for 8 - 9 hours or until meat is tender. Remove roast and cool slightly; shred meat with 2 forks. Skim fat from liquid and return meat to slow cooker; heat through. Serve on buns. Makes 24 servings.

21 Johnson Family Recipes Grandma Johnson’s Noodles and Drop Noodles From the Kitchen of Kelly Giles

Today’s frozen egg noodles (See Shari’s recipe on the opposite page) are delicious and convenient. Here is Grandma Johnson’s recipe for noodles for when you have the extra time and want that homemade from scratch touch. I use the drop noodles frequently. They are my favorite part of potato soup. I’ve never heard of any other family that adds them. I think that must come from Grandma’s German heritage. I have also included 2 Eggs, slightly beaten her recipe for potato soup as I learned it 1/2 tsp. Salt from my mom. It is one of those recipes Egg shell full of water for each egg used 1/2 that has no specific measurements, so Flour I’ve tried to explain it as best I can. - Kelly

Mix above ingredients and add enough flour to make a very stiff non-sticky dough. For regular noodles, roll out as thin as possible on a floured surface. Allow to air dry for about 30 minutes. Sprinkle lightly with flour on both sides. Roll up dough and cut into noodles about 1/4" wide. Break apart to desired length, then hand toss with a little more flour. If desired, allow to dry a little further. For drop noodles, do not roll out. Simply pinch off small sized pieces of dough (they swell 2-3 times in size) and drop in boiling water.

Mother’s Navy Beans & Ham Hock From the Kitchen of John Wall

1 Ham hock This was something Mother made a lot when I was 1 Pkg. Navy beans growing up and I still love it. It’s easy, tasty, and gener- Water ally good for a couple of meals. - John In a large pot, cover the beans with water, add 1 Tbsp. baking soda and soak overnight (at least 8 hours). Drain and rinse. Add two quarts of fresh water and the whole ham hock. Bring to nearly a boil and let slowly simmer for 3 hours, stirring occasionally. Remove the ham hock and cup apart to remove the meat from the unwanted bone, fat, etc... Replace the meat back into the stockpot with the beans. Traditionally, this has always been served with cornbread.

NOTE: Don’t scrimp on the ham hock! Get a nice meaty one. Mother likes adding a little more water and creating a soupy texture. I prefer less water and a more thick texture.

22 Main Dishes

Chicken and Noodles From the Kitchen of Shari Roberts

I just happened to serve this one time when Dad & Patti came for dinner and after Dad’s third serving, soon realized it is one of his favorite meals, thus becoming his annual birthday dinner at our house. If I’m correct, this is actually Mema’s recipe that I then got from my mom. Mom used to make homemade noodles and I’m sure Mema did too, but Reame’s frozen noodles are so close to homemade that I can’t taste the difference. And as a working mom, I probably wouldn’t even care if I could taste the difference! They are sometimes hard to find in the frozen food section, but they are usually by the frozen ravioli. I’ve had to ask a clerk sometimes to find them for me.

Boil a whole chicken in a large pot of water or Dutch oven for about a half hour ( I usually peel off as much of the skin as I can before boiling it). Pull the chicken out and separate the meat from the bone, returning the chicken meat back into the broth. Skim as much of the fat off the surface of the broth water as possible. While not a requirement, I usually do all of this the night before and refrigerate the broth overnight to make is easy to just scrape off the excess hardened fat before reheat- ing it.

An hour before serving time, heat the chicken and broth to boiling, adding more water if there is not at least 3/4 a Dutch oven full in there. You may also need to add hot water to it as it cooks if it condenses too much. Add salt and pepper to taste and add one package of Reame’s frozen egg noodles or two packages to make a large batch. Bring back to boiling, then reduce to a simmer and cook for 30 minutes, stirring occasionally. Mix a paste of flour and water to use as a thickener and add to the chicken and broth until a light gravy consistency. Season further with salt and pepper if needed. Serve with mashed potatoes.

NOTE from John Wall: Some of you may not know who Mema is. That’s Shari’s Grandma Wall. Oh and yes, I LOVE this dish. Chicken & Noodles, mashed potatoes, and green beans has been my favorite meal since I was a young boy.

23 Johnson Family Recipes

Taco Meatloaf From the kitchen of Jenny Sexton

1 C. Crushed saltines 1 Small onion, (about 30 crackers) chopped 1 Envelope taco seasoning mix 2 Eggs, beaten 1/2 C. Ketchup 2 Tbsp. Worcestershire 1 - 4 oz. Can mushroom sauce stems and pieces, drained 2 lbs. Lean ground 1 - 2 1/4 oz. Can sliced ripe beef olives, drained

In a bowl, combine the first eight ingredients. Add beef; mix well. Press into a greased 9" x 5" loaf pan. Bake, uncovered at 350 degrees for 1 - 1 1/2 hours. Makes 8 servings.

Chicken Burritos From the Kitchen of Kathy Wynn

Not only are these delicious, they are low fat and healthy!

1 Tbsp. Oil (canola or olive) 2 C. Chopped cooked chicken (I use 2 Small onions, chopped store-bought frozen for convenience) 3 Cloves garlic, minced 8" Flour Tortillas (Fat free or other) 2 Cans Libby’s Fire Roasted Diced Tomatoes Shredded lettuce 1 - 4 oz. Can chopped green chilies Chopped tomatoes 1/2 tsp. Cumin Shredded cheddar cheese (fat free or other) 1 tsp. Chili powder Salsa 1/2 tsp. Oregano Sour cream (fat free or other) 1/4 tsp. Salt Heat oil in a large skillet and sauté onions and garlic till tender. Add tomatoes, green chilies, chili powder, cumin, oregano & salt. Simmer until most of liquid evaporates, stirring often. Add chicken and heat through. Heat tortillas. Spoon mixture down the center of each tortilla and roll up burrito style. Top with lettuce, tomatoes, cheddar cheese, salsa and sour cream as desired. Serve with fat free refried beans.

225 calories & 4 grams fat each (using the fat free ingredients)

24 Main Dishes

Chicken Curry with Currant Rice From the Kitchen of Zoe Johnson

1 Large chicken, steamed 3 Tbsp. Flour 2 Large onions 1 tsp. Salt 1 Green pepper 1/2 tsp. Pepper 2 oz. Butter or margarine 1 Tbsp. Sugar 1 tsp. Curry powder 3 C. Chicken stock 1 Bay leaf

Discard bones and skins and chop chicken into medium sized pieces. Chop onions and green pepper; saute in butter for 5 minutes. Add curry powder, flour, salt and pepper and fry for 2 minutes. Add sugar, stock and bay leaf. Stir until thickened. Add chopped chicken and simmer 10 minutes. Remove bay leaf. Serve with currant rice. Serves 4 - 6.

CURRANT RICE: 1 C. Rice 1/4 C. Currants 1 tsp. Salt 2 - 5 Tbsp. Chopped parsley

Cook rice according to package directions, with currants added. Drain well, then lightly mix in parsley.

Chicken Lasagna From the Kitchen of Linda VanNetten

2 Cans (10-3/4 oz) condensed cream of celery soup 1 1/2 lbs. Cooked boneless chicken, diced 1 Can (10-3/4 oz) cream of mushroom soup 2 C. Shredded mozzarella cheese 1/2 C. Grated Parmesan cheese 2 C. Shredded cheddar cheese 1/2 tsp. Dried oregano leaves, crushed 10 oz. Broccoli, optional* 1 lb. Lasagna noodles, cooked and drained

Preheat oven to 350 degrees. Combine soups, Parmesan cheese and oregano. In a greased 9” x 13” baking dish, layer 1/2 the lasagna noodles, 1/2 the chicken, 1/2 the soup mixture and 1/2 the mozzarella and cheddar cheese. Repeat layers, ending with cheese. Bake 30 - 35 minutes of till thoroughly heated. Let stand 10 minutes before serving.

*You may use either fresh or frozen broccoli. Pre-cook it slightly and layer it with the rest of the ingredients.

25 Johnson Family Recipes

Double-Cheese Meatloaf From the Kitchen of Staci Braun

I found this recipe in one of my Cooking Light magazines and it has been a family favorite every since. You will find that you will need to have the recipe handy if you make it for company. I usually double the recipe and stick the second loaf into the freezer. I have never made it with the veal. I just couldn’t get past the idea of it! I’m sure it is good though.

Cooking Spray 2 Tbsp. Grated parmesan cheese 1 C. Chopped Onion 1 tsp. Dried oregano 1/4 C. + 2 Tbsp. Ketchup, divided 1/4 tsp. Black pepper 2 Tbsp. Dijon mustard, divided 1 Large egg, lightly beaten 1 C. (4 oz.) Shredded part skim 1/2 lb. Lean ground beef mozzarella cheese 1/2 lb. Lean ground pork 1/2 C. Italian seasoned bread crumbs 1/2 lb. Lean ground veal (I never use 1/4 C. Chopped fresh parsley OR 1 the veal, I just increase the beef & pork Tbsp. dried parsley by 1/4 lb. each) Preheat oven to 375 degrees. Spray a skillet with cooking spray and heat over medium-high heat. Add the onions and sauté for 3 minutes. Combine onions, 1/4 C. ketchup, 1 Tbsp. Dijon mustard, mozzarella and next 6 ingredients in a large bowl. Crumble ground meats over cheese mixture; stir just until blended. Pack mixture into a loaf pan coated with cooking spray. Combine 2 Tbsp. ketchup and 1 Tbsp. Dijon mustard; spread over top of loaf. Bake for 1 hour or until thermometer registers 160 degrees. Let stand in pan for 5 minutes.

Yield: 6 servings Per Serving: 329 Calories, 13.9 g fat (37% fat), 33.8 g protein, 15.1 g carb

Mouse From the kitchen of Cisco Wall

1 Mouse

Find, Kill, and eat. (Same recipe can be adapted for birds.)

Cisco - 19 years old October 2001. 26 Main Dishes

Citrus Salmon Barbecue From the kitchen of Patti Wall

1 Orange 1/2 C. Brown sugar 1 Lemon King Salmon Fillets (a.k.a. Chinook) 1 Lime (1/2 lb. per adult)

With a zest tool, grate the peel from each of the fruits listed. When finished, squeeze juice from each of the fruits and combine peel, juices and brown sugar into a bowl. Mix thoroughly into a thin paste and spoon onto top of each salmon fillet. BBQ on a grill or bake until salmon is cooked. To cook on the grill, place the fish (skin side down) on a double layer of aluminum foil, folded up on the sides to keep the juices from running. It also helps keeps the grill clean and it’s also easier to manage getting the fillets on and off the grill. With the lid closed, preheat the grill until very hot. Place the fillets about 4 inches (guessing) from the flame. Turn the grill temperature to low and close the lid. Periodi- cally check for doneness by probing gently with a fork to see when the middle is light pink and just barely fully For those of you that can’t get fresh seafood at home you can order by phone or on-line at the cooked. Be careful not to over cook. We Pike Place Fish Market. never turn the fish. Once you take it off the 86 Pike Place grill, use a spatula to pick the fish up off the foil. Seattle, WA 98101 Generally there will be enough burnt on juices (800) 542-7732 that the skin sticks to the foil, therefore remov- http://www.pikeplacefish.com/store/default.asp [email protected] ing it so you serve up gorgeous looking fillets!

Montezuma’s Pie From the kitchen of Patti Wall

5 Corn tortillas, lightly fried in butter & 2 - 3 Green tomatoes, chopped torn into bite size pieces 1 - 2.25 oz. Can chopped green chilies 3 Boneless chicken breasts 1 C. Grated Monterrey Jack cheese 1 Small onion, chopped and sauted 1 - 2 Tbsp. Milk

Cook the chicken breasts just until cooked through, being careful not to overcook or chicken will be tough. I usually pan fry it in enough oil to keep if from sticking. You could also boil it or cook it in the microwave. Slice or shred the chicken into bite size pieces. In a lightly greased 8" x 8" baking dish, layer the chicken, torn tortillas, onion, tomato, chilies and cheese in any order. Drizzle a small amount of milk over the top to moisten the casserole. Bake at 350 degrees for approximately 30 minutes or until it looks done. 27 Johnson Family Recipes

Ham and Cheese Calzones From the Kitchen of Joyce Challans

2 Tubes (10 oz. each) refrigerated pizza crust 2 C. Shredded mozzarella cheese 1 C. Ricotta cheese Shredded parmesan cheese (optional) 4 - 6 oz. Sliced pepperoni Dried basil (optional) 2 C. Diced, fully cooked ham Meatless spaghetti sauce (warmed)

Unroll 1 pizza crust, stretching gently to make a 14” x 11” rectangle. Spread half of the ricotta on half of the dough lengthwise to within 1” of the edges. Sprinkle with half of the pepperoni, ham and mozzarella. Fold unfilled side of dough over filled half and press edges together firmly to seal. Transfer to a greased baking sheet. Repeat with remaining crust and filling ingredients. Bake at 400 degrees for 20 - 25 minutes or until golden. Sprinkle with parmesan cheese and basil if desired. Slice into serving size pieces. Serve with spaghetti sauce. Makes 8 servings.

Barbecued Meatballs From the kitchen of Jenny Sexton

I serve these with rice, but they would be great with egg noodles also.

1 Egg, lightly beaten 1 tsp. Chili powder 1 - 5 oz. Can Evaporated milk 1/4 tsp. Garlic powder 1 C. Quick cooking oats 1/4 tsp. Pepper 1/2 C. Onion, finely chopped 1 1/2 lbs. Ground beef 1 tsp. Salt

SAUCE: 1 C. Ketchup 1/4 C. Onion, chopped 3/4 C. Packed brown sugar 1/4 tsp. Garlic powder

In a bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into 1" balls; place in a greased 9" x 13" baking dish. Bake, uncovered at 350 degrees for 18 - 20 minutes or until meat is no longer pink. Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10 - 12 minutes longer. Yield; 4 dozen. 28 Main Dishes

Beef Stroganoff From the Kitchen of Shari Roberts

As a working mom, I love this recipe because it takes just under 30 minutes from start to finish and the whole family enjoys it.

1 1/2 lb. Beef sirloin steak 4 Tbsp. Flour 6 Tbsp. Butter 1 3/4 C. Chicken broth 1 C. Chopped onion 1 C. Sour cream

Cut meat across the grain in 1/2 inch strips. Melt 2 Tbsp. butter in a large skillet. Add onion and cook until almost tender. Add remaining butter and sirloin and cook until steak is done and onion is tender. Add flour and mix well. Slowly add broth, stirring until smooth. Cook and stir until thickened. Reduce heat, add sour cream and heat, but DO NOT let boil. Serve over cooked noodles or rice.

Aunt Jo’s Lasagna From the kitchen of Cindy Evans

I have made this ahead of time and frozen it, then when needed, it can be thawed out (it takes most of a day!) and baked. Meat Sauce: 1 lb. Hamburger, browned 1 tsp. Salt 1 Clove garlic, diced 1 - l lb. Can Tomatoes 1 Tbsp. Parsley flakes 2 - 6oz. Cans Tomato paste 1 Tbsp. Basil

Cheese Filling: 3 C. Creamy cottage cheese 1/2 tsp. Pepper 2 Eggs, beaten 1/2 C. Parmesan cheese 1 tsp. Salt 2 Tbsp. Parsley flakes

Other: 2 Pkgs. Mozzarella cheese slices 10 oz. Lasagna noodles, cooked (I use 1 1/2 lbs.) (about 10 noodles)

Combine meat sauce ingredients in a saucepan and simmer together for 30 minutes. Combine cheese filling ingredients in a large mixing bowl. Place 1/2 of the noodles in a 9 x 12 inch pan. Cover with 1/2 of the cheese filling, then 1 package of the mozzarella cheese. Top with 1/2 the meat sauce. Repeat this process, topping with mozzarella cheese. Bake at 375 degrees for 30 minutes. Let stand 10 - 15 minutes before serving. 29 Johnson Family Recipes

Tequila-Lime Chicken From the Kitchen of Kelly Giles

This is our favorite dish at Applebee’s. Kevin and I order it just about every time we go there, so when I found a recipe for Tequila-Lime Shrimp in a magazine, I adapted it and came up with this version that is pretty close to theirs. The sauce is a version of dipping sauce you usually get with onion blossoms. At the restaurant, it is served on a bed of thin, yellow and red fried tortilla strips... if you can find them, it adds a nice touch! So far, I haven’t been able to find them in Wichita. I like to serve it with a spicy Mexican or Cajun style rice on the side, just like the restaurant. SPECIAL SAUCE: 4 Large boneless skinless chicken breasts 1/2 C. Miracle Whip* 1/2 tsp. Dried cilantro 1/4 tsp. Salt 1/4 C. Fresh squeezed lime juice 2 tsp. Ketchup 1/2 tsp. Dried oregano 1/8 tsp. Oregano 2 Tbsp. Tequila 1 tsp. Prepared horseradish 1/2 tsp. Ground cumin Dash of ground black pepper 2 Tbsp. Oil 1/4 tsp. Paprika 1/2 tsp. Ground black pepper Dash of Cayenne pepper 1 tsp. Bottled hot sauce (I use Louisiana) 1 C. Shredded Cheddar Cheese* 2 Cloves garlic, minced 1 C. Shredded Monterrey Jack cheese*

Mix lime juice, tequila, oil, hot sauce, garlic and next 4 spices together. Marinate chicken in this for at least 3 hours in the refrigerator. Bake chicken in marinade at 350 degrees for about 25 minutes, or until no longer pink inside. Transfer to grill and grill over low heat for about 10 minutes (5 minutes per side). Place on individual serving plates. Mix ingredients for sauce in a small bowl and spread generously over each chicken breast. Smother each with a 1/4 C. each kind of cheese. Mi- crowave 30 seconds to melt cheeses.

*You may choose to substitute any of these ingredients with a reduced fat or fat- free version or a combo of both. I usually do that to make this a healthier dish that is very satisfying. My one suggestion is that you use reduced fat Miracle Whip in place of fat-free. I think it makes a noticeable difference in the flavor.

30 Main Dishes

Sichuan Spicy Pork Noodles From the Kitchen of John Wall

This is really tasty and very easy! No, I didn’t come up with this recipe while traveling in Asia. I have been going to a tiny whole-in-the-wall restaurant in Kent, WA, (Green Village III Restaurant) for many years and loved this dish. After many trial and errors I have a recipe that comes awfully close to theirs 1 lb Ground Pork 7.8 oz AMOY Sichuan Spicy Noodle Sauce * 1 to 3 Jalapeno peppers 1 Med. yellow onion 1 Sm green bell pepper Spaghetti noodles ** 1T Dried crushed Red Peppers

Directions: Brown the ground pork in a skillet and set aside. Chop the onion fine and brown in the pork drippings. Remove steam, seeds, and inner membrane of the green bell pepper and chop fine. Remove steam and chop the jalapeno peppers fine. Add the AMOY sauce and the above ingredients together in the saucepan and let simmer on a low heat for a couple of hours. Just before serving cook noodles per package instructions and ladle sauce on top of drained noodles.

John & Patti in Thailand

IMPORTANT * I have tried several Sichuan Spicy Noodle Sauces and have found the AMOY brand to be vastly different in flavor and more to the taste that I am familiar with and prefer.

** It is more authentic to use dried flour noodles such as Huo Tien brand, however, I like regular spaghetti noodles better and they are cheaper and easier to find.

Order it on-line: If you are unable to find this brand in your area you can order it from Uwajimaya (Wah- gee-my-yha) in Seattle. Send an email to: [email protected] and request a catalog. They will mail you a paper catalog and then you can order via email, fax, or telephone. Here is their website http://www.uwajimaya.com/ .

31 Johnson Family Recipes

Sweet and Sour Chicken From the kitchen of Kelly Giles

I got this delicious recipe from a friend who is an excellent cook. It’s a personal favorite of mine. CHICKEN & MARINADE: Approximately 15 - 20 chicken tender 2 tsp. Soy sauce strips (about 1 1/2 - 2 lbs.) 1 tsp. Salt 1 Egg, slightly beaten Dash White pepper 1 Tbsp. Cornstarch

BATTER: 1/2 C. All-purpose flour 1/2 tsp. Salt 1 Tbsp. Vegetable oil 1/4 C. Cornstarch 1/2 C. Water 1/2 tsp. Baking soda

SWEET & SOUR SAUCE: 1 1/4 C. Sugar 1 - 8.25 oz. Can Pineapple chunks, drained 1 Clove garlic, finely chopped 2 tsp. Soy sauce 1 C. Chicken broth 1 Green pepper, cut into small pieces 1/4 C. Cornstarch 1/2 tsp. Salt 3/4 C. White vinegar Vegetable Oil for frying 1/4 C. Cold water Red & Yellow food coloring (optional) 1 Tbsp. Vegetable oil Cut chicken strips into 1" long pieces. Mix remaining marinade ingredients in a glass or plastic bowl; stir in chicken. Cover and refrigerate for 1 hour.

Heat vegetable oil (1 1/2") in wok or deep skillet to 350 degrees. Mix batter ingredients together. Drain chicken and stir into batter until well coated. Fry about 15 pieces at one time until light brown, turning frequently, for 3 minutes. Drain on paper towel. Repeat til all the chicken is cooked. Increase Oil temperature to 375 degrees. Fry all the chicken at one time until golden brown, about 1 minute. Drain on paper towel.

SAUCE: Make this ahead , either the day before, or before you start frying the chicken.

Heat the sugar, chicken broth, vinegar, 1 Tbsp. vegetable oil, soy sauce, salt and garlic to boiling in a 2 quart saucepan. Mix the cornstarch and water to form a paste and stir into sauce. Cook and stir until thickened, about 10 seconds. Stir in green pepper and pineapple. I like to add a little red and yellow food coloring to brighten up the sauce a bit. Heat to boiling and pour over chicken. Serve with rice.

32 Main Dishes

Mexican Lasagna From the kitchen of Jenny Sexton

4 Boneless, skinless chicken breasts 1 tsp. Hot pepper sauce 2 Tbsp. Oil 1 C. Ricotta cheese 2 Tbsp. Chili powder 1 - 4 oz. Can Diced green chilies 2 tsp. Cumin 1/4 C. Chopped cilantro, divided 1 Can diced tomatoes with garlic 12 Corn tortillas 1 - 8 oz. Can tomato sauce 1 C. Shredded Cheddar cheese

Preheat oven to 375 degrees. Cut chicken into bite-sized pieces. Heat oil in a skillet. Add chicken, chili powder and cumin. Cook 4 minutes. Stir in diced tomatoes, tomato sauce and hot pepper sauce; boil. Reduce heat; simmer 2 minutes. Combine ricotta cheese, chilies and 2 Tbsp. cilantro; mix. Spoon half of chicken in bottom of a 9" x 13" dish. Top in layers with 6 tortillas, ricotta cheese mix, remaining tortillas, remaining chicken, cheddar cheese and remaining cilantro. Bake for 25 minutes.

Swedish Meatballs From the Kitchen of Kelly Giles

I usually serve these with whipped potatoes (See recipe on page 43). I found a great recipe for the potatoes that I have been using for several years, so I’ve included it also. Amy always tells her friends “my mom makes the best mashed potatoes!” 4 Eggs 1 tsp. Pepper 1 C. Milk 2 Tbsp. Shortening 8 Slices White bread, torn into small pieces 2 - 10 3/4 oz. Cans condensed cream 2 lbs. Ground beef of chicken soup, undiluted 1/4 C. Finely chopped onion 2 - 10 3/4 oz. Cans condensed cream 4 tsp. Baking powder of mushroom soup, undiluted 1 - 2 tsp. Salt 1 - 12 oz. Can evaporated milk In a large bowl, beat eggs and milk. Add bread; mix gently and let stand for 5 minutes. Add beef, onion, baking powder, salt and pepper; mix well (mixture will be soft). Shape into 1 inch balls. In a large skillet, brown meatballs, a few at a time, in shortening. Place in a ungreased 3-quart baking dish. In a bowl, stir soups and milk until smooth; pour over meatballs. Bake, uncovered, at 350 degrees for 1 hour. Makes 8 - 10 servings. 33 Johnson Family Recipes

Chicken Spaghetti From the kitchen of Jenny Sexton

2 1/2 C. Cooked spaghetti 1/4 tsp. Celery salt 3 - 5 C. Cooked chicken breast, cut 1/4 tsp. Pepper into bite-size pieces 1/2 Can Rotel tomatoes 2 Cans cream of mushroom soup 1/2 Small onion, chopped 1 C. Chicken broth 12 oz. Grated cheddar cheese

Combine all ingredients, except 1 cup of the cheddar cheese. Pour into a 9" x 13" baking dish. Sprinkle remaining cheese on top. Bake at 350 degrees for 30 minutes.

Spanish Rice From the Kitchen of Edna Wall

1 C. White or brown rice Salt 1 lb. Ground beef 1 Tbsp. Chili powder 1 Large onion, chopped 1 Quart stewed tomatoes Cook rice for about 10 - 15 minutes and drain. Brown the ground beef and onion and salt to taste. Add 1 Tbsp. chili powder (add more if your tastebuds like more). Add to cooked rice. Add the tomatoes, juice and all. Add water, tomato juice or ketchup if too dry (my choice is water). Simmer on low heat for about 1 - 1 1/2 hours, stirring often to prevent sticking. Mashed potatoes and a tossed salad make this a yummy meal!

Apricot Chicken From the Kitchen of Linda VanNetten

I have found this recipe in two different places. One was in a Taste of Home cookbook and the other was online at my favorite website-Allrecipes.com. 6 Boneless, skinless chicken breasts 1 - 8 oz. Bottle Russian dressing 1 - 1.4 oz. Pkg. dry onion soup mix 1 - 8 oz. Jar apricot Jam

Preheat oven to 350 degrees. Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together and pour the mixture all over the chicken. Bake covered for 1 hour.

This is good served with rice. 34 Main Dishes

Parmesan Chicken From the Kitchen of Linda VanNetten

I got this recipe from a lady I used to work with. It was a favorite of her’s and also mine now. It’s easy and tasty!

1 C. Miracle Whip 1 tsp. Garlic powder 1/2 C. Grated Parmesan cheese 1 Broiler/fryer chicken, cut up or you 1 tsp. Dried oregano can use boneless chicken breasts

Mix Miracle Whip, cheese, oregano and garlic powder. Spoon mixture over chicken. Put the oven rack in the 2nd position. Bake at 350 degrees for 40 minutes or until chicken is cooked through. Sprinkle with paprika.

Spaghetti Sauce From the kitchen of Steve & Becky Johnson

1 lb. Ground beef 3/4 C. Water 1 C. Chopped onion 1/2 tsp. Salt 3/4 C. Chopped green pepper 1 tsp. Oregano 2 - 15 oz. Cans Tomato sauce 1/2 tsp. Basil (I substitute whole or stewed tomatoes) 1/4 tsp. Pepper 1 - 6 oz. Can Tomato Paste

Cook ground beef until well browned; pour off excess fat. Add remaining ingredients. Cook until mixture comes to a boil. Reduce heat to low. Cover and simmer 1 hour, stirring often. Makes 4 cups.

Green Enchiladas From the Kitchen of Joyce Challans

1 Medium onion, chopped 1 Can (14 oz.) evaporated milk 1 Small can green chiles, chopped 1 Lb. Browned ground beef or one 1 Can cream of chicken soup boiled chicken, boned and diced 1 Can cheddar cheese soup 2 Pkgs. flour tortillas (large size-8 count)

Saute onions and chiles in a small amount of butter or margarine. Add soups, milk and beef or chicken and mix well. Tear tortillas into bite sized pieces and place half into a greased 2 quart baking dish. Top with half of the soup mixture, then repeat layers. Bake at 350 degrees for 30 minutes. 35 Johnson Family Recipes

Poured Pan Pizza From the Kitchen of Joyce Challans

1 lb. ground beef 1/8 tsp. Oregano 1 Onion, diced 2 Eggs, slightly beaten 1 Can (8 oz. ) Mushroom pieces 2/3 C. Milk 1 C. flour 1 Can (15 oz.) Tomato OR pizza sauce 1 tsp. salt 1 1/2 C. Shredded mozzarella cheese 1/8 tsp. Pepper

Brown ground beef and onion in skillet. Drain and add mushroom pieces. Set aside. For batter, combine flour, salt, pepper, oregano, eggs and milk. Mix and pour into a greased 9” x 13” pan. Sprinkle beef, onion and mushrooms on top of batter. Bake for 15 - 20 minutes at 400 degrees. Remove from oven and spread tomato OR pizza sauce on cooked crust. Sprinkle with mozzarella. May add any other toppings you desire. Put in oven and bake another 15 minutes.

Indian Chicken Curry From the Kitchen of Chris Braun

We make this with the half and half only a quarter of the time. It is pretty tasty either way. It is pretty time consuming to make this with all of the peeling and chopping. We usually double the recipe and freeze half in a zip lock bag. It keeps for a couple of months and reheats just great.

1/3 C. Butter or margarine 1 C. Chicken broth 1 Large Onion, chopped 1 Can Coconut milk * (14 oz.) OR 1/2 C. 1 C. Chopped Celery cream of coconut for a sweeter dish 2 Tart Apples, peeled and chopped 2 C. (1 pint) Half and Half (optional) (we use Granny Smith apples) 3 C. Diced cooked chicken, turkey or lamb 1 Tbsp. Curry powder Salt and Pepper to taste 6 Tbsp. Flour

In a large saucepan, melt butter and sauté onion, celery and apples for 5 minutes or until slightly tender. Stir in curry and flour. Gradually stir in chicken broth, coconut milk and half and half. Stir over moderate heat until sauce bubbles and thickens. Stir in meat and season to taste with salt and pepper. Serve spooned over rice. Makes 6 - 8 servings.

*Coconut milk is usually found in the Asian section of most supermarkets. 36 Main Dishes

Chicken Cordon Bleu From the Kitchen of Linda VanNetten

6 Boneless, skinless chicken breasts 1/4 C. plus 2 Tbsp. butter or margarine 6 Slices ham 1/2 C. Dry white wine 6 Slices Swiss cheese 1 tsp. Chicken bouillon 1 tsp. Paprika 1 Tbsp. Cornstarch 3 Tbsp. Flour 1 C. Heavy Whipping Cream Pound the chicken breasts if they are too thick. Place a slice of cheese and ham on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling and secure with toothpicks. Mix the flour and paprika and coat the chicken pieces. Heat the butter or margarine in a skillet and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low. Cover and simmer for 30 minutes. Remove the toothpicks and transfer the breasts to a warm platter. Blend the cornstarch with the cream and whisk slowly into the skillet. Cook, stirring until thickened and pour over the chicken

Eli’s Pesto Pasta From the Kitchen of Staci & Chris Braun

We serve this dish both as a hot entree or as a cold pasta salad. Either way, our boys eat it up. As you might have noted, I don’t have a formal recipe for this dish. Adjust the ingredients to your personal liking; it is hard to mess up!

1 Pkg. (12 oz.) Rotini pasta 2-4 Tbsp. Sundried tomatoes, sliced thin (cooked per pkg. directions) OR 2-4 Tbsp. Sundried tomato pesto (to 1 Tbs. Olive oil taste) 1 Chicken breast (2 halves), sliced thin 1 C. Cream (Optional - Do not use if you and into bite sized pieces are serving this as a cold dish) 1 Container (7 oz) Basil pesto 1/4 C. Pine nuts Parmesan Cheese

Sauté chicken in olive oil over medium-high heat until no longer pink. Reduce temperature to medium and add basil pesto and coat chicken. Stir in tomatoes and cream. Let simmer for a few minutes, stirring constantly. Remove from heat and add pasta and pine nuts. Sprinkle with desired amount of parmesan cheese.

37 Johnson Family Recipes

Mom’s (Zoe’s) Tuna Casserole From the kitchen of Cindy Evans

1/4 lb. Noodles 1 tsp. Vinegar 1 Can Cream of chicken soup 1/4 C. Celery, chopped (may substitute cream of mushroom soup) 1/2 tsp. Salt 1 Small onion, chopped Pepper to taste 1 - 6 oz. Can tuna

Cook noodles in boiling, salted water until tender. Heat remaining sauce ingredients in a saucepan. Mix sauce with noodles and put in a casserole dish. Bake at 350 degrees for 15 - 20 minutes. Sprinkle crumbled potato chips over top.

Given no oven: mix items together and let heat at very low temperature for approximately 15 minutes.

Parmesan Chicken From the Kitchen of Kelly Giles

1/2 C. Italian bread crumbs 1 Tbsp. Water (or seasoned bread crumbs) 4 Boneless skinless chicken breasts 1/2 C. Fresh grated Parmesan cheese, 2 Tbsp. Butter or margarine divided 2 C. Meatless spaghetti sauce 1 1/2 tsp. Dried oregano, divided 1/2 tsp. Garlic salt 1/2 tsp. Dried basil 1 C. Shredded Mozzarella cheese 1/2 tsp. Salt Hot cooked fettuccine or pasta of 1/4 tsp. Pepper your choice (I use egg noodles quite 1 Egg often)

In a bowl, combine the bread crumbs, 1/4 C. Parmesan cheese, 1 tsp. oregano, basil, salt and pepper. In another bowl, combine the egg and water and beat together. Dip chicken in egg mixture, then coat with crumb mixture. In a skillet, cook chicken over medium low heat in butter on both sides until juices run clear. Meanwhile, combine the spaghetti sauce, garlic salt and remaining oregano in a saucepan; heat through. Spoon over chicken; Sprinkle with mozzarella and remaining Parmesan. Serve over pasta.

38 Main Dishes

Round Steak with Gravy From the Kitchen of Steve & Becky Johnson

2 - 2 1/2 lbs. Round steak 1 Can (10.5 oz.) Condensed cream of 1 Pkg. (1.5 oz.) Onion soup mix mushroom soup 1/4 C. Water Cut steak into serving sized pieces. Place in crock pot. Add dry onion soup mix, water and condensed soup. Cover and cook on low 8 hours. Makes 6 servings.

Mexican Chicken From the kitchen of Jenny Sexton

This is a very simple recipe I use when I need a good quick meal.

1 Large can cooked chicken 1 C. Shredded Cheese 1 Can cream of chicken soup 1 - 2 C. Cooked rice (depends on 1 Can Rotel tomatoes how many you are feeding) Mix first 3 ingredients together in a casserole dish. Microwave for 8 - 10 minutes. Sprinkle with cheese and serve over rice.

Old World Sauerkraut Supper From the kitchen of Cindy Evans

This in one of my favorite crock-pot recipes. It’s about as close to an authentic German dish as I have had in a long time. Dave enjoys it, but both kids say “yuck”!

3 Strips bacon, cut into small pieces 3 Tbsp. Brown sugar 1 1/2 Tbsp. Flour 1 1/2 tsp. Caraway seeds 2 Large cans (#2 1/2) sauerkraut 1 - 2 lbs. Polish sausage, cut up into pieces 2 Small potatoes, cubed 1/2 C. Water 2 Small apples, cubed

Fry bacon until crisp; drain. Add flour to bacon drippings and blend well. Stir in sauerkraut; mix well. Place sauerkraut mixture and bacon pieces in Crock-Pot. Add all other ingredients; stir together thoroughly. Cover and cook on low for 7 - 9 hours (high: 3 - 4 hours).

39 Johnson Family Recipes Cheesy Potatoes From the Kitchen of Joyce Challans

1 Pkg. (1 lb., 14 oz.) Frozen, shredded 16 oz. Sour cream hash browns 1/2 C. Milk 1/4 C. Butter or margarine, melted 1/2 C. Chopped green onions 1 Can Cream of chicken soup 3 C. Shredded cheddar cheese

Preheat oven to 375 degrees. Pour 1/4 C. of melted butter or margarine into a 9” x 13” baking dish. Add half of the hash browns. In a separate bowl, mix the soup, sour cream, milk and green onions. Pour half of this mixture over the hash browns. Sprinkle with half of the cheese. Add remaining hashbrowns, then remaining soup mixture and sprinkle with the rest of the cheese. Bake for 55 minutes.

FOR MICROWAVE: Prepare as above. Cook for 16 - 20 minutes, turning the dish 1/4 turn four times during cooking.

Grilled Veggies From the kitchen of Janet Orange Marinade: 1 Green pepper, sliced 1/4 C. Olive oil 1 Box fresh mushrooms 2 tsp. Itallian seasoning 2 Small onions, quartered or smaller Garlic, to taste 1 Squash, sliced Or whatever veggies you like!

Place veggies in a large baggie. Mix marinade ingredients together and pour into baggie with veggies. Marinate 20 minutes. Grill until tender.

Yellow Squash with Sour Cream From the kitchen of Janet Orange

8 - 10 Small, tender yellow squash 1 Egg, well beaten 1 Small onion, diced 1 C. Sour cream 2 Tbsp. Butter 1 C. Fresh made bread crumbs 1 tsp. Instant beef bouillon powder 1/2 - 1 C. Shredded mild cheddar cheese

Cook squash and onion in a small amount of water or in microwave oven. Mash squash and onion with a fork. Add butter and bouillon powder. Mix egg and sour cream and then combine with squash mixture. Pour into 1 quart casserole. Cover with bread crumbs and cheddar cheese. Bake at 350 degrees for 30 minutes. 40 Side Dishes Breaded Tomatoes From the kitchen of Janet Orange

We found this recipe at Historic Michie Tavern in Charlottesville, Virginia. If you are ever near Charlottesville, go to Michie’s Tavern for a good meal. Thomas Jefferson’s house, Monticello, in just down the road! http://www.michietavern.com/

4 C. Whole tomatoes, peeled and quartered 6 Baked biscuits ( I also have used 1/2 C. Sugar slices of bread instead. Biscuit type 1/4 Stick Butter, melted shortcake is also good) 1/2 tsp. Salt

Mix together the tomatoes, sugar, butter and salt. Crumble the biscuits and add to the mixture. Cover and cook in a saucepan over medium heat for 15 minutes. Makes 6 servings.

Uncle Dan’s Potatoes From the kitchen of Shari Roberts

Sometimes the Uncle Dan’s brand of dry salad dressing mix is not available. To me, it’s really the best for this recipe, but Hidden Valley Ranch or any other ranch style dressing mix will substitute just fine. 6 Potatoes Cheddar cheese Sour Cream (about 1/2 - 3/4 cup) Optional: Hillshire Farms smoked 1 Pkg. Uncle Dan’s Dry Southern Style sauage link salad dressing mix

Peel and chop potatoes into 1 inch cubes. Boil until soft, as you do for mashed potatoes. Drain and blend with enough sour cream until a smooth, but firm consistency. Add dressing mix. Spoon into a 2 quart casserole dish and bake uncovered at 350 degrees for 25 minutes. Sprinkle with grated cheddar cheese and bake 5 minutes longer. Serve immediately, but be careful - they are very hot!

Sometimes instead of putting potatoes in a casserole dish, we make them into a main dish. Slice a Hillshire Farms smoked sausage link into 6 pieces and then split each piece almost in half lengthwise so it will “fan” open. Place sausages on a cookie sheet or in a baking dish and top each with a generous mound of the potaotes. Bake at 350 degrees for 25 minutes, then place a thin slice of cheddar cheese on each mound and bake 5 minutes longer. 41 Johnson Family Recipes

Sweet Onions on the B.B.Q. Grill From the kitchen of Kathy Wynn

This is so simple, it’s not much of a recipe, but they are great (if you like onions)!

Sweet onions (Walla-Walla, Vidalia, Chicken bouillion (I use the granules etc..) - prepare one per person or cubes) Butter

Peel and score each onion in criss-cross fashion, deeply with a knife, leaving bottom intact to hold onion together. Place each onion on heavy duty foil large enough to wrap the onion loosely. Put a “blob” (here’s one of those family measurements!) of butter in the center of scored onion. Pull foil up on sides around onion to form a bowl. Prepare chicken boullion as directed on jar, enough for how ever many onions you are fixing. Pour a generous amount into each onion. Pull foil up and fold top together to keep in juice. Grill until tender (the length of time depends on the size of the onions). Serve in the foil.

Linda’s Baked Beans From the Kitchen of Linda VanNetten

This baked bean recipe I got from my sister-in-law. It is always a hit when she brings them and also when I bring them. I am frequently asked to bring them to gatherings...their reputation precedes them!! 1 - 48 oz. Jar Randall cooked Great Dash Pepper Northern Beans (I drain them a little) 1 - 14 oz. Bottle ketchup 1 lb. Pork Sirloin, cubed (I quite often 3 Tbsp. Regular mustard omit this. I have also used any bone- 1 1/4 C. Brown sugar less pork for this.) 1/4 Large onion, chopped 1/2 tsp. Salt

Mix all ingredients together. Bake at 300 degrees uncovered for 5 - 6 hours. Bake covered the last hour. Or instead, you may cook overnight (or all day) in a crockpot on high. You can remove the lid for the last hour if too thin.

I have cooked them both ways (oven and crockpot) and they both turn out well. I don’t think I drained the beans when I baked them however, just when cooking them in the crockpot.

42 Side Dishes

Asparagus in Creamy Cheese Sauce From the Kitchen of Karen Flewelling

1 Bundle fresh asparagus, cut up and 2 Tbsp. Flour, sifted cooked 1 C. Evaporated milk 2 Tbsp. Margarine 2 “ Chunk of Velveeta cheese

In a small saucepan, melt margarine. Add flour and milk and whisk until smooth. Add cheese and stir until melted and sauce is thick. Pour over cooked asparagus. Whipped Potatoes From the Kitchen of Kelly Giles

2 1/2 lbs. Potatoes, peeled, quartered 1/4 C. Butter or margarine, softened and cooked 1/2 tsp. Garlic salt 1 - 3 oz. Pkg. Cream cheese, softened Salt and pepper to taste ( I usually just use half an 8 oz. pkg.) Paprika, optional 1/2 - 3/4 C. Sour cream

In a large bowl, mash the potatoes with an electric mixer. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper and mix until smooth. Transfer to a greased 1 1/2 quart baking dish. Sprinkle with paprika if desired. Bake, uncovered at 350 degrees for 30 minutes or until heated through. Makes 6 - 8 servings.

Gorgonzola Penne with Vegetables From the kitchen of Janet Orange

3 C. Uncooked penne pasta (you can 3 Slices cooked bacon, crumbled use any pasta you like) 1 Small tomato (1/2 C.) chopped 2 C. Broccoli flowerets 1 - 6 oz. Jar sliced mushrooms, drained 1 Tbsp. Cornstarch 1 - 2 oz. Can sliced olives, drained 1 - 12 oz. Can evaporated fat-free milk 1/2 tsp. Salt 1/2 C. (2 oz.) Crumbled Gorgonzola cheese 1/4 tsp. Pepper

Cook and drain pasta as directed on package. While pasta is cooking, steam broccoli until tender crisp. Mix cornstarch and milk in a 3 quart saucepan using a wire whisk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Stir in cheese; continue stirring 2 - 3 minutes or until cheese is melted. Stir in broccoli, bacon crumbles, tomatoes, mushrooms, olives, salt and pepper. Heat through and serve over pasta. 43 Johnson Family Recipes

Grandma Johnson’s Cinnamon Rolls From the Kitchen of Kathy Wynn

2 C. Lukewarm water 6 - 7 C. Flour 1 Egg, beaten 1/2 Stick butter or margarine, melted 1 Pkg. Yeast (Rapid rise or regular) (may need a bit more) 3 Tbsp. Shortening, melted Cinnamon Sugar (mix sugar and cinna- 1/2 C. Sugar mon to your taste) 2 tsp. Salt

In a large bowl, dissolve the yeast in the water. Add beaten egg, sugar and some of the flour (2 - 3 C.), then add melted shortening and salt. Add rest of flour, enough so that the dough is not sticky. On a floured surface, knead dough well, continuing to work in flour until dough is smooth and elastic with no stickiness. Grandma always said she just knew when the dough “felt right”. Any of us who have made them enough know what she meant by that. Kelly says she just kneads until her arms are tired. Kneading the dough well is important to how well the rolls will turn out. Next, place the dough in a large greased bowl, and turn to grease top and sides of dough. Cover bowl with a tea towel. Let rise in a warm place free from drafts until dough is doubled in size. It takes about 1 - 2 hours if you use rapid rise yeast. Work dough down and knead again for several minutes to work out any air bubbles. Place dough in greased bowl again, turning to coat and let rise until doubled again. It usually takes less time the rise the second time. Work dough down and roll out to approximately a 13”x 18” rectangle. Brush entire surface of dough with melted butter and sprinkle with a generous amount of cinnamon sugar. Begin to roll up dough (tightly) from long side, brushing outside of roll with more butter and sprinkling with more cinnamon sugar as you go. Keep doing this until the dough is completely rolled up. Using a sharp serrated knife , cut into slices about 1” - 1 1/2” thick. Dip tops in more butter and then into cinnamon sugar and place into greased glass baking pans, sugared side up. “Tuck” the tail end of each roll underneath the roll. They should about fill a 9” x 12” pan, plus an 8” x 8” pan. Cover and let rise once more for about 45 minutes - 1 hour. Bake at 350 degrees (or 325 if your oven cooks hotter) for 20 - 25 minutes or until light golden brown on bottom (tops might not be very brown). Immediately turn out of pan onto cutting board or counter top. Grandma said this was important to keep the rolls from “sweating” in the pan. Cool slightly, then top with icing. You should get somewhere between 13 - 16 rolls. ICING: 1/2 C. Milk 2 - 3 C. Powdered sugar 1 Tbsp. Butter 1/2 - 1 tsp. Vanilla

Heat milk and butter until butter is melted. Put desired amount of powdered sugar into a small bowl. Add vanilla and beat in a little bit of the milk & butter at a time until desired consistency (you will not use it all). Generously ice tops of rolls. These are best served warm and fresh, but leftovers are good warmed up in the microwave!

44 Tales from the Kitchen Breads CINNAMON ROLL “DO’S AND DON’T” OR “HOW TO KEEP YOUR CINNAMON ROLLS FROM RESEMBLING SOMETHING BETTER SUITED FOR PLAYING SPORTS” by Kelly Giles Advice from Cindy goes like this: Not long after Dave and I married in 1976, I decided to make the cinnamon rolls that I had enjoyed for years when visiting Grandma Johnson. Baking with yeast was new to me, but as a new bride, I was determined to make a good impression on my husband. The first thing I did was to measure steaming hot water from the kitchen faucet and add it to the yeast packet in a mixing bowl. That’s how you start, right?! I followed the recipe as best I could (remember, Grandma’s recipe as written down is somewhat vague), and set the pan of rolls aside to let them rise. They never did. Not sure what I had done wrong, I baked them anyway, thinking that they would rise as they baked but after they baked, they looked and felt like miniature golf balls! It wasn’t until many years later that I figured out that by using steaming hot water from the faucet, I had killed the yeast! (note from Kelly: I think that’s considered a cinnamon roll felony!) So, for anyone who is making this recipe for the first time, if the water feels as warm as warm milk from a baby bottle, then it is the right temperature for the recipe!

And here is my (Kelly Giles) story with similar first time failure: My first attempt at the rolls also seemed to be going along fairly well, but like Cindy said, the recipe is a bit vague. I mixed, kneaded, rolled, baked and ended up with cinnamon hockey pucks. Determined to figure out what I had done wrong, I decided to ask the ex- perts. Gathered at Christmastime, I was sitting with Mom, Aunt Jo and Grandma wall and told them how terrible they had turned out, so they had me go through step-by-step what I did to figure out what I had done wrong. Everyone agreed that it sounded like I had done everything right until at last Mom asked how long the roll of dough was after I rolled it out with the rolling pin. I stretched my arms out to about 3 feet and I think there was a collec- tive “oh my”. Mom was able to keep her composure long enough to ask how many rolls I got out of it and I said “oh, about 32 I think”. Well that was it. After the uncontrollable laughter and the three of them picking themselves up off the floor, they said the roll of dough should have only been about 18 inches long and I should have gotten about 15 rolls out of it.

We decided this time around to print the recipe with more specific instructions. Since Mom makes them so well, I let her spell it out a bit clearer. She was lucky to have been able to have Grandma Johnson teach her first hand how to make the rolls, so she knew a few of those little secrets that are not written down in the first recipe. Grandma had made them so many times, that those little things that are important for the rest of us to have specific instructions for, probably seemed just like logic to her!

I’m glad I didn’t get discour- aged at my first attempt-they are so wonderful! - Kelly

45 Johnson Family Recipes

Cinnamon Toast Rollups From the kitchen of Alex McNeal Cooking together is one of our favorite things to do! These are really easy and all mom needs to do is melt the butter and bake them. I can do the rest by myself and they are really, really good! 1/4 C. Brown sugar 1 - 8 oz. Can refrigerated crescent rolls 1/2 C. Sugar 1/4 C. Butter or margarine, melted 1/2 tsp. Cinnamon

Stir together the first three ingredients. Unroll crescent rolls; brush with melted butter and sprinkle evenly with sugar mixture. Separate dough into triangles. Roll up each triangle, starting with shortest side; place on a lightly greased baking sheet. Bake at 350 degrees for 10 - 12 minutes or until golden brown; remove to a wire rack to cool slightly. Serve warm with dinner or cool completely for snacks. To carry in a lunchbox, wrap in foil The cooking is easy ... it’s the eating that’s sandwich wrapper sheets. Makes 8 rollups. exhausting. Have you ever been just too tired to eat? I don’t think I have! I think this picture of Alex falling asleep in mid bite is the extreme example of that! He was 5 years old at the time...I couldn’t resist this shot! Hmmm....maybe I should try a “sleep deprivation diet”! Pumpkin Bread From the kitchen of Shari Roberts

Pumpkin bread is by far one of Kayla and McKenna’s favorite treats. If ice cream is #1, pumpkin bread is a close second in their book!

3 1/2 C. Flour 1 tsp. Cinnamon 1 1/2 tsp. Salt 2 C. Canned pumpkin 2 tsp. Baking soda 1 C. Oil 3 C. Sugar 2/3 C. Water 1 tsp. Nutmeg 4 Eggs

Mix all dry ingredients first. Add remaining ingredients and mix well. Grease, flour and fill three loaf pans (what I usually do) or one loaf pan and one bundt pan. Bake at 350 degrees for 1 hour. 46 Breads

Ryan’s Best Blueberry Pancakes From the kitchen of Ryan Johnson

This recipe also makes great waffles (without the blueberries)!

2 C. Jiffy baking mix Fresh or frozen blueberries, 1 1/4 C. Milk thawed1 or 2 Eggs (depend- 2 Tbsp. Oil ing on how rich you want the pancakes) Stir all ingredients (except blueberries) together. Pour spoonfuls on a hot grill. Top with a few blueberries as desired. Cook until slightly golden. Enjoy! Makes 15 pancakes.

Orange Poppy Muffins with Orange Spread From the kitchen of Kelly Giles

MUFFINS: 1 1/3 C. Flour 1 Egg 1 C. Sugar 1/2 C. Sour cream 1 Tbsp. Poppy seeds 1/3 C. Butter or margarine, melted 1/2 tsp. Baking soda 2 Tbsp. Orange juice 1/4 tsp. salt 1 Tbsp. Grated orange peel

ORANGE SPREAD: 1/2 C. Butter or margarine, softened 1/4 C. Powdered Sugar 1 - 3 oz. Pkg. Cream cheese, softened 1 Tbsp. Grated orange peel In a bowl, combine the first five ingredients. In another bowl, beat egg, sour cream, butter, orange juice and peel. Stir in dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees for 18 - 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine spread ingredients in a small mixing bowl; beat until smooth. Serve with muffins. Makes 10 muffins. 47 Johnson Family Recipes

Easy Caramel Breakfast Rolls From the kitchen of Shari Roberts

These are so easy, yet taste like homemade! 16 - 17 Frozen rolls 1 C. Chopped pecans 1 Small Pkg. (4 serving size) 1 Tbsp. Cinnamon Butterscotch pudding (NOT instant) 3/4 C. Butter, melted 1 C. Brown sugar

The night before serving, place rolls in a greased bundt pan. Combine next 4 ingredients and sprinkle evenly over rolls. Pour melted butter over the top. Cover with wax paper that had been sprayed with non-stick spray (or the rolls will rise and stick) and let rise until the next morning. Bake at 350 degrees for 30 minutes (check at 18 - 20 minutes). Cool 10 minutes in pan and then turn onto a plate while still warm.

Danish Puff From the kitchen of Shari Roberts This is another recipe that is super easy and uses ingredients that you usually have right on hand, making it a great last minute dessert option.

1 C. Flour, sifted 2 Tbsp. Water 1/2 C. Butter, softened Mix above ingredients as you would for a pie crust and divide in two. Roll each piece between palms to make a long rope. Pat onto an ungreased cookie sheet, making two 12 x 3 inch strips, placed 3 inches apart. 1 C. Water 3 Eggs 1 C. Flour, sifted 1 tsp. almond extract 1/2 C. Butter Boil water and butter. Add flour all at once and stir until smooth. Cool slightly, then add eggs one at a time, beating well after each one. Add extract and spread over the pastry strips. Bake at 350 degrees for 1 hour. Cool. ICING: 1 tsp. Butter, softened Enough milk to create a spreading 1 C. Powdered sugar consistency 1/2 tsp. Almond extract

Mix together icing ingredients and spread over the cooled pastry strips. 48 Breads

Beer Bread From the Kitchen of Ivan Johnson

Two ingredient No-knead bread! 2 2/3 C. Self-rising flour 12 oz. Beer, freshly opened, chilled or room temperature

Preheat oven to 375 degrees. Lightly grease a 9” x 5” x 3” loaf pan. Put flour in a medium bowl. Add beer and stir with a rubber spatula just until mixed and flour is moistened completely. Scrape into prepared pan. To keep loaf uniform in size, shape dough slightly higher at ends and sides of pan. Bake 50 - 55 minutes until top is lightly browned, sides pull away from pan and pick inserted near center comes out clean. Cool in pan on a wire rack 5 minutes, then turn out on rack to cool. To serve, cut into 1/2” thick slices with a serrated bread knife. Makes 1 loaf.

VARIATIONS: Cheddar-Scallion: Mix flour with 1 C. (4 oz.) shredded cheddar cheese, 1/2 C. thinly sliced scallions and 1 1/2 tsp. poultry seasoning. Add beer and proceed as directed in recipe.

Olive-Parmesan: Mix flour with 1 C. mixed country olives, Kalamata olives or black olives, pitted and coarsely chopped, 1/2 C. grated Parmesan cheese and 1 1/2 tsp. Italian seasoning. Add beer and proceed at directed in recipe. Herb Bread From the Kitchen of Linda VanNetten

These rolls are a favorite. We all like to pull off our own bite size rolls. 2 Small pkgs. (12 rolls each) frozen rolls 1 Heaping tsp. Basil 1/2 C. Butter, melted 4 -5 Tbsp. Sesame seeds 1/2 C. Parmesan cheese 1 1/2 Tbsp. Garlic powder

Spray a 10 inch fluted tube pan with non-stick spray. In a small bowl, mix the Parmesan cheese, sesame seeds, basil and garlic powder. Put 1/3 of the mixture into the pan, turning it to coat the entire pan. Dip each of 12 rolls half way into butter, then into herb mixture. Place coated side down in pan, then drizzle or brush with half the remaining butter. Repeat with the remaining 12 rolls to form a second layer and drizzle with remaining butter. Cover and let thaw and rise overnight in refrigerator (12-24 hours). The next day, let the bread stand at room temperature until they raise to fill the pan. Bake uncovered at 350 degrees for 30-40 minutes until done and golden brown on top. If bread is getting brown too quickly, cover with foil during the last 10-15 minutes of baking. Remove from pan. Cool slightly on a wire rack and serve warm. Simply pull apart to eat! 49 Johnson Family Recipes

Creamy Caramel Pecan Rolls From the kitchen of Steve & Becky Johnson This recipe has become a traditional Christmas morning treat! 1 1/4 C. Powdered sugar, sifted 3 Tbsp. Margarine, melted 1/2 C. Whipping cream 1/2 C. Brown sugar, packed 1 C. Pecans, chopped 2 Tbsp. Ground cinnamon 2 - 14 to 16 oz. Frozen white bread dough, thawed FOR TOPPING: Stir together powdered sugar and whipping cream in a small bowl. Divide evenly between 2 - 9" x 1.5" round baking pans. Sprinkle pecans over mixture.

FOR ROLLS: On a lightly floured surface, roll each loaf of dough into a 12" x 8" rectangle. Brush with melted margarine. In a small bowl, stir brown sugar and cinnamon; sprinkle over dough. Roll up rect- angles, jelly-roll style, starting from a long side. Pinch to seal. Cut into 10 to 12 slices. Place rolls, cut side down, on top of mixture in the round pans and cover with a towel. Let rise in a warm place until nearly double, approximately 30 minutes (or, we found that these can be assembled at night and be put in the refrigerator to rise overnight, then simply bake in the morning!) Bake rolls, uncovered at 375 degrees for 20 - 25 minutes or until golden. Cover with foil the last 10 minutes to prevent over browning if necessary. Cool in pans 5 minutes, then invert onto a serving platter. Makes 20 - 24 rolls. Sticky Buns From the Kitchen of Ivan Johnson 1/2 C. Pecan Pieces 1/4 C. Hot water 20 Frozen Dinner Rolls 1 tsp. Cinnamon (Let set at room temperature for 30 minutes) 1 Pkg. (4 serving size) Cook & Serve 1 Stick of Butter Butterscotch Pudding (NOT instant) 3/4 C. Brown sugar Spray or otherwise grease a 9” x 13” pan. Sprinkle pecan pieces into bottom of pan. Cut the dinner rolls into fourths and randomly put the cut up pieces on top of the nuts.

In microwave, soften butter in a small bowl to just short of melting. Dissolve the brown sugar in the hot water then add to butter. Add cinnamon and dry pudding mix and stir well. Microwave 2 - 3 minutes on high (do not boil over). Drizzle or pour over roll pieces. Let rise 4 - 6 hours or overnight. Bake at 350 degrees for 25 - 30 minutes. While hot, turn over onto foil lined cookie sheet and rinse pan. These are best if consumed while fresh and warm! Serves 4 - 6. 50 Breads

Morning Toast From the kitchen of the “Trotting Toastman” (a.k.a. Lyle Wynn) ....distant cousin to the “Galloping Gourmet”

This is a quick and easy recipe for any morning of the week if you follow the directions carefully.

First, locate your toaster. If you’re toasting thick or “wide” things you will need a “wide” slot toaster. If you’re toasting skinny things, then any old toaster will work. Once you have decided what you are toasting and have selected your toaster, place the toaster on a flat surface. A countertop in probably a more desirable spot than the floor. Be sure you insert the plug into a 120 volt outlet and not a 220 volt outlet, because if you’re toasting something skinny, you might not ever be able to find it. For morning toast, you will use bread. Carefully insert desired amount of bread into the toaster slots (one slice per slot).

Most toasters have light and dark settings on them. This step is crucial to your toasting perfection. If you want your toast light....then set it on the “light” setting. If you want it dark...then set it on “dark”. It gets easier with practice. Depress the toasting lever until it locks into place

Most toasters come with an automatic pop-up when they are done, but if you are too impatient and cannot wait, there is a manual pop-up. It operates with your thumb and index finger and when pulled up, ejects the toast.

After removing the toast from the toaster, you may prepare it for consumption in many ways. You may eat it dry and plain, like my wife eats it, or you may cover it in butter only, or butter and peanut butter, or butter, peanut butter and jelly or butter and jelly or substitute honey for the jelly or cover it with sausage gravy, or sausage gravy and an egg or something called S.O.S. or milk and an egg...... gosh, the list goes on and on. As you can see, morning toast is something for everyone!

Tales from the Kitchen From John: Perhaps my favorite comment came to me second-hand via Kelly. She said she recieved an email from Kristin saying, “You want recipes from me? The Yellow Pages and the telephone are the most useful tools in my kitchen!”

51 Johnson Family Recipes Grandma Johnson’s Oatmeal Cookies From the Kitchen of Grandma J

When we printed this in the first cookbook, Cindy noted that she had never seen another oatmeal cookie recipe that called for raisin juice (grandma’s “secret” ingredient) , and every since then, I watch for that. I have yet to find one. I never have given out this recipe at Cindy’s suggestion that we keep it a family secret. It’s been fun having people guess what the secret ingredient is...they never get it right! They best compliment I have received about these cookies is “they are just like my grandma used to make.” - Kelly

1 C. Sugar 1 tsp. Baking soda 1 C. Shortening (do not substitute 1 tsp. Vanilla margarine or butter) 1 tsp. Cinnamon 2 Eggs 1 tsp. Nutmeg 1 C. Cooked raisins 2 C. Flour 4 Tbsp. Raisin juice 2 C. Rolled oats

In a small saucepan, add enough water to cover raisins. Cook until tender (about 2 minutes after coming to a boil) and set aside to cool.

In a large bowl, cream shortening; add sugar and mix well. Beat in eggs and vanilla. Put raisin juice in a cup and add soda (it will foam; stir it down). Sift together flour, cinnamon and nutmeg. Add to shortening mixture, alternately with raisin juice, starting and finishing with the flour mixture. Add oatmeal and raisins (slightly squeeze them before adding to remove excess liquid). Drop by teaspoons onto greased cookie sheet. Bake at 350 degrees for 10 - 15 minutes. Cool 2 minutes on pan and transfer to wire rack.

I could eat a bazillion of these cookies. They are the BEST! Mother sends a BIG batch of these to us every Christmas and they barely last a couple of days. John Wall

Do you remember an old saying of Grandma J’s? “He could swallow a camle but choke on a knat.” Kathy Wynn

52 Desserts Grandma Johnson’s Homemade Ice Cream From the Kitchen of Kelly Giles

I have never tasted anyone else’s version of homemade ice cream that tastes as rich and delicious as this old family recipe of ours. Most others just taste bland (like frozen whipping cream) to me because I have such a high standard for compari- son. I wanted to reprint this recipe because I do feel it is important to not use raw eggs for the risk of salmonella. I experimented by cooking the ingredients after reading other ice cream recipes that use eggs (they all called for cooking the ingredients first) and it turned out exactly the same...wonderful! I use a good quality pure vanilla (not imitation). It can’t be beat. Also, the version printed in the first cookbook calls for sweetened condensed milk, which is wrong. It should be evaporated milk. I apoligize for that and hope that if anyone used condensed milk, that it still turned out okay.

6 Eggs 1 - 14 oz. Can Evaporated milk 2 C. Sugar pinch of salt 1 Tbsp. Pure vanilla 16 lb. bag of ice 2 Quarts Half & Half Ice cream salt (rock salt)

In a small bowl, beat eggs well. In a large saucepan, over medium heat, heat Half & Half, sugar and evaporated milk just until boiling, whisking constantly. Add about 1/4 of hot milk mixture to the eggs and blend, then stir this back into the saucepan and continue to cook for about 1 more minute, whisking constantly. Remove from heat and stir in vanilla and salt. Cool several hours in refrigerator before freezing. When ready to freeze, pour into a large capacity ice-cream freezer (4-6 quart) and freeze, using layers of ice and lots of salt. When paddle stops turning, remove paddle, scraping off ice-cream, and cover can with foil to prevent salt from spilling into the can. Replace lid and cover with another piece of foil. Drain off water. Add more layers of ice and salt to top of freezer. Wrap entire freezer with old blan- kets or towels to keep the cold in (cover top also - I use a folded towel and set the motor on top of that to weigh it down). Set in a cool place (I usually put it in my kitchen sink) and let it set for 2-3 hours. This “packing” & “ripening” process is the secret to really firm ice cream that doesn’t melt as soon as it hits the bowl. Using lots of salt and good insulation for packing is something I learned from Mom, who learned it from Grandma Johnson and alot of people don’t seem to do this and end up with ice cream that is overly soft or frothy.

53 Johnson Family Recipes

Earthquake Cake From the Kitchen of Joyce Challans

1 C. Chopped Pecans 1/2 C. Butter or margarine 1 Can (3.5 oz.) Coconut 8 oz. Cream cheese, softened 1 Box German chocolate cake mix 1 lb. Box of powdered sugar (prepare as directed on box)

Cover the bottom of a greased 9” x 13” pan with coconut and pecans. Pour prepared cake batter on top.

Melt butter or margarine in a bowl. Add cream cheese and powdered sugar and beat until smooth. Spread over cake batter. Bake at 350 degrees for 35 minutes.

You CANNOT test for doneness with a cake tester because it’ll appear sticky even when the cake is done!

This is called an “earthquake cake” because it looks like an earthquake hit while it was baking!

Snickers Cake From the Kitchen of Joyce Challans

1 German chocolate cake mix 1/3 C. Milk 10 oz. Pkg. of caramels 1 C. Chocolate chips 1/2 C. Butter or margarine 1 C. Chopped pecans Mix the cake mix as directed. Pour half of the cake mixture in a 9” x 13” greased pan. Bake at 350 degrees for 20 minutes. While the cake is baking, melt the caramels, butter and milk. Cool, then pour over the baked cake. Sprinkle with a portion of the chocolate chips and pecans. Spread the other half of the cake batter on top and add more chocolate chips and pecans on top. Bake at 250 degrees for 20 minutes, then at 350 degrees for an additional 10 minutes. Cool and enjoy!

This is a pain to make the first couple of times until you get the recipe down, but it is worth it!

54 Desserts Mother’s Coconut Cream Pie From the Kitchen of Joyce Challans

1 Large box Cook and Serve Vanilla 1 tsp. Vanilla Pudding (NOT instant) 1 Tbsp. Butter 3 C. Milk 6 Tbsp. Sugar 3 Eggs, separated 1 - 9” Pie crust, baked and cooled 1 Tbsp. Milk (yes, more milk) 1 Can of coconut (she preferred Bakers)

Over medium heat, cook pudding and 3 C. milk until it comes to a full boil.. Blend together 3 egg yolks, 1 Tbsp. milk, vanilla and butter, then add to pudding. Cook until the butter is melted. Remove from heat. Cool.

For meringue, beat 3 egg whites until stiff. Add sugar, 2 Tbsp. at a time and beat until mixed in. Fold the extra meringue that is on the beaters into the pudding mixture.

Pour filling into pie crust and top with meringue. Put coconut on top of meringue. Bake at 350 degrees about 15 minutes or until golden brown.

Tales from the Kitchen Bob says “There is no bad coconut cream pie, only degrees of goodness.” Then he would rate the pie. Mother always got a 10! Mine fell short of that mark. Mother had told me that she just followed the directions on the pudding box. Bob gave me an 8, so I called Mother and asked her what she added. She asked if I had added the vanilla and butter. I told her no, because that wasn’t on the package! She just thought it needed a little extra help. The next time I made it, Bob gave me a 9. Well, the next time I made it, Mother was watching. She said “Where are the egg yolks?” I said “What egg yolks?” She replied “I hate to throw them away, so I mix them with a little milk and put them in.” So much for following directions on the package! Bob has yet to give me a 10. He is afraid that if he does, I’ll never make him another one. Mother preferred to put all of the coconut on top of the pie and not in the pie, because she thought it made the coconut tough. Joyce Challans 55 Johnson Family Recipes

Ice Cream in a Bag From the kitchen of Amy & Alex McNeal

This is fun, easy & it really works! It tastes good too! Be sure to use a good brand of plastic ziplock bags and make it outdoors, otherwise leaks can be a problem. This recipe is for one serving, so each person will need the listed ingredients.

2 Tbsp. Sugar 1 Pint-size ziplock bag 1 C. Half & Half (we use sandwich 1/2 tsp. Vanilla baggies) (Not imitation) 1 Gallon-size ziplock bag 1/2 C. Rock salt (freezer bags are best) Ice cubes (enough to fill a gallon size freezer bag Which one is Goofy? about half full) Combine the sugar, Half & Half and vanilla in the pint bag and seal it tightly. Place the salt and ice in the gallon bag, then place the sealed smaller bag inside as well. Seal the large bag. Shake the bags until the mixture hardens (about 5 -6 minutes). Take the ice cream out and add mix-ins if you like (crushed Oreos, M & M’s, Nerds, gummi bears, etc...) then eat it right out of the bag!

Lemon Blueberry Pie From the Kitchen of Steve & Becky Johnson

6 Eggs, lightly beaten 1 - 9" Pastry shell, baked 1 C. Sugar 3 C. Fresh blueberries 1/2 C. Butter or margarine 1/3 C. Sugar 1/3 C. Fresh lemon juice 1/4 C. Orange juice 2 tsp. Grated lemon peel 1 tsp. Cornstarch

In a saucepan, combine eggs, 1 C. sugar, butter, lemon juice and peel. Cook, stirring constantly over medium-low heat until mixture thickens, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pastry shell. In another saucepan, toss blueberries and the 1/3 C. sugar. Mix orange juice and cornstarch; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4 - 6 hours. Makes 8 servings.

56 Desserts

Rachel’s Summer Sand Cake From the kitchen of Rachel Johnson

1 Box of Vanilla Wafers, crushed into crumbs (at least 16 oz.) 2 Small pkgs. Instant vanilla pudding 3 1/2 C. Milk 12 oz. Cool Whip 1 Small box of bite size chocolate chip cookies (optional) Gummy fish or worms (optional) In a medium size bowl, blend instant pudding This is a favorite treat for my birthday! and milk until thickened; add Cool

Carrot Cookies From the kitchen of Joyce Challans This is Grandma Johnson’s recipe and they were Grandpa Johnson’s favorite cookie. After they moved to the farm, Grandma had more time than she had in Wichita and she made them a lot for him, as they take more time than most cookies. 2/3 C. Sugar 2 C. Flour 1 Scant C. Shortening 2 tsp. Baking powder 1 Egg 1 tsp. Vanilla 1 C. Cooked carrots, mashed 1/4 tsp. Salt To cook carrots, place in a saucepan with just enough water to cover them without cooking dry. Cook till soft, then drain off excess water and mash. Cream sugar and shortening; stir in egg and carrots. Sift together flour, baking powder and salt. Gradually add flour mixture to creamed mixture and stir in vanilla. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 10 - 12 minutes. Frost cookies after they have cooled.

Frosting: 1 C. Powdered sugar Enough milk to make frosting desired 2 tsp. Melted butter consistency 1 tsp. Grated Lemon OR orange rind

57 Johnson Family Recipes

Lemon Sherbet From the Kitchen of Kelly Giles This is one of the most refreshing desserts you can make for summer. It is rich and creamy and tart at the same time. It really is more like ice cream than sherbet. It’s really wonderful! 2 Quarts Half-and-half 3 - 4 Tbsp. Grated lemon peel (A 4 C. Sugar Pampered Chef “Zester” is the great- 2 1/4 C. Fresh squeezed lemon juice est tool in the world for this!) (takes about 12 large lemons)

In a large bowl, stir cream and sugar until sugar is dissolved. Slowly add lemon juice and peel; mix well. Pour into an ice cream make and freeze according to manufacturer’s directions. Makes about 2 1/2 quarts.

Almond Kiss Cookies From the kitchen of Kelly Giles

These cookies are really pretty, they are easy to make and they are absolutely wonderful. I’ve made them for Valentine’s Day because of the “kisses” and they are drizzled with a pretty pink raspberry icing. I love the combination of almond, chocolate and raspberry!

1/2 C. Butter (no substitutes), softened 2 C. All-purpose flour 1/2 C. Baker’s sugar* 1 tsp. Baking soda 1/2 C. Brown Sugar 1/4 tsp. Salt 1 Egg Additional baker’s sugar 1 tsp. Almond extract 40 Milk chocolate kisses with almonds GLAZE: 1 C. Powdered sugar 4 tsp. Raspberry Jam 1 Tbsp. Milk 1/4 tsp. Almond extract In a mixing bowl, cream butter and sugars. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle. Roll dough into 1" balls, then roll in additional sugar. Place 2" apart on ungreased baking sheets. Bake at 325 degrees for 10 - 12 minutes or until golden brown. Immediately press a chocolate kiss into the center of each cookie. Cool on wire racks. Combine glaze ingredients; drizzle over cookies. Makes 40 cookies.

*You may substitute regular granulated sugar (the original recipe calls for it) , but I prefer the baker’s sugar. 58 Desserts

Pumpkin Torte From the Kitchen of Cindy Evans

I received this recipe from my college roommate, whom I still hear from about 3 times per year.

1 3/4 C. Crushed graham crackers 2 Eggs (about 24 crackers) 3/4 C. Sugar 1/2 C. Melted butter or margarine 8 oz Pkg. Cream cheese, softened 1/2 C. Sugar

Mix crushed graham crackers with butter or margarine and 1/2 C. sugar. Pack lightly into bottom of a 9” x 13” pan. Beat eggs, 3/4 C. sugar and cream cheese until smooth and pour over crust. Bake at 350 degrees for 25 minutes. Cool

FILLING: 1 lb. Can pumpkin 1/4 C. Sugar 3 Eggs, Separated, reserving egg whites 1 Envelope unflavored gelatin 1/2 C. Sugar 1/4 C. Cold water 1 tsp. Salt Cool Whip 1/2 C. Milk Cook pumpkin, egg YOLKS, 1/ 1 tsp. Cinnamon

2 c. sugar, milk, salt and cinnamon in top of a double boiler until thick. Remove from heat and add gelatin that has been dissolved in the cold water. Cool.

Beat egg WHITES, and add 1/4 C. sugar. Fold into pumpkin mixture and pour into crust. Chill until firm. Top with Cool Whip (or whipped cream, if you prefer).

NOTE: This dessert my be kept frozen if you wish to make it ahead of time. Thaw, and add Cool Whip just before serving. The recipe says this makes 12 servings. This is a very rich dessert and I generally cut it into 24 pieces. Enjoy!

59 Johnson Family Recipes

Wacky Cake From the Kitchen of Zoe Johnson

This recipe was given to me the first time by a friend just after Ivan and I were married, Jan. 27, 1949. I found another copy of it in my recipe box that I had forgotten about, then recently a young friend at Bible study gave me the recipe again. This recipe has a history!

1 1/2 C. Flour 1 Tbsp. Vinegar 1 C. Sugar 1 Tbsp. Vanilla 3 Tbsp. Cocoa 6 Tbsp. Oil 1 tsp. Baking soda 1 C. Cold water 1 tsp. Salt

Blend dry ingredients in a 9” x 9” baking pan or a 9 3/4” x 5 1/2” x 2 3/4” loaf pan. Using the back of a tablespoon, make 3 holes in the dry ingredients. In the first hole, place vinegar, in the second place the vanilla and in the third, the oil. Pour water over all and mix well with a fork. Bake at 350 degrees for about 25 - 35 minutes until tests done. Cool and frost. This is a moist cake!!

FROSTING #1 2 C. Powdered sugar 1 Egg 4 Tbsp. Butter 1 tsp. Vanilla Beat butter until soft. Add sugar gradually and blend until creamy. Beat in egg and vanilla.

NOTE: For chocolate frosting, add 1 - 2 Tbsp. cocoa and reduce vanilla to 1/2 tsp.

FROSTING #2 8 oz. Cream cheese, softened 1 Pkg. (1 oz.) Nestle’s Pre-Melted 1 Stick of butter, softened Choco-Bake or 1/4 Bar (2 oz.) Nestle’s 1 tsp. Vanilla semi-sweet baking chocolate, melted 2 - 3 C. Powdered Sugar

Beat together cream cheese, butter and vanilla. Blend in chocolate and desired amount of powdered sugar, depending on desired consistency.

60 Desserts

Caramel Cookie Cups From the Kitchen of Linda VanNetten

Mix cream cheese and margarine. Add flour CUPS: and mix until smooth. Form dough into 42-45 8 oz. Cream cheese, softened walnut sized balls. Press dough balls into mini 2 Sticks margarine, softened muffin pans making sure dough goes up sides. 2 C. Flour Bake at 350 degrees for 15 - 20 minutes. Re- move from pan to cookie sheet to cool. FILLING: Melt together in top of a double boiler or in 1 - 14 oz. Bag of caramels microwave. When melted, fill cups and cool. 1/2 C. Evaporated milk

ICING: 1/2 C. Shortening 3/4 C. Evaporated milk 1/2 C. Margarine 1 tsp. Vanilla 2/3 C. Granulated sugar 1 C. Walnuts, finely chopped (if desired) In a medium bowl, beat shortening and sugar. Add evaporated milk and vanilla and beat until fluffy and sugar is dissolved. Ice cookies and sprinkle with walnuts if desired.

Mom Wynn’s Lemon Pudding Cheesecake From the kitchen of Kathy Wynn

As you all know, we lost our beloved mother, mother-in-law, Granny, Sept. 21st, 2000. She enjoyed the last family cookbook so much I thought it would be nice to put in one of her favorite desserts. Mom always loved dessert. When we would go out to eat, she always checked out the desserts first to determine what to eat in order to save room for pie or whatever looked good! This was always one of our favorite desserts she made.

1 - 3 oz. Pkg. cream cheese 1 Pkg. (4 serving size) Jell-O instant lemon pudding 2 C. Milk 1 - 8" Graham cracker crust

Soften cream cheese and blend with 1/2 C. milk. Add the remaining 1 1/2 C. milk and the pudding mix and beat all slowly with an egg beater until well mixed. Pour into crust. Sprinkle graham cracker crumbs over the top. Chill at least 1 hour.

Note: you can use chocolate or any flavor of instant pudding. I use sugar free for Lyle. 61 Johnson Family Recipes

Pistachio Cookies From the Kitchen of Amy McNeal

These cookies are really easy to make and taste great! You can use any flavor of cake mix & pudding you like. I made them with cherry chip cake mix and vanilla pudding for Valentines Day and they were really good. The pistachio are good for St. Patrick’s Day or you could make orange for Halloween. You can add some extra food coloring to the dough if you want them brighter colored.

1 Box White cake mix 1/2 C. Coconut 1 - 3 oz. Box pistachio instant 1/2 C. Chopped nuts pudding mix (optional - I usually don’t 2 eggs add nuts) 1/2 C. Oil In a large bowl, mix all ingredients together until well blended. Drop onto a greased cookie sheet 2” apart. Bake at 350 degrees for 8 - 10 minutes. Cool 2 minutes on pan then transfer to wire baking rack. I got this recipe from a little old lady who lives on my block, so I thought it would be nice to include a picture of her too!

62 Desserts

Pumpkin Cheesecake From the Kitchen of Linda VanNetten

CRUST: 1 Tbsp. Butter, softened 2 Tbsp. Sugar 1 1/4 C. Chopped pecans 2 Tbsp. Butter, melted 1/4 C. Fine, dry bread crumbs Preheat oven to 350 degrees. Butter a 9 inch springform pan with the 1 Tbsp. softened butter. In a medium bowl, combine pecans, bread crumbs and sugar. Drizzle the melted butter over the top and toss to combine. Press into bottom and up sides of pan. Refrigerate.

FILLING: 4 - 8 oz. Pkgs. Cream cheese, softened 1/4 C. Flour 1 C. Brown sugar, firmly packed 2 tsps. Pumpkin pie spice 2/3 C. Granulated sugar 1 Can (16 oz.) Solid pack pumpkin or 2 5 eggs C. cooked pumpkin In a large bowl, beat cream cheese till fluffy. Gradually beat in both sugars till smooth. Add eggs, one at a time, beating after each addition. In a small bowl, combine flour, pumpkin pie spice and pumpkin. Mix well. Gradually add to cream cheese mixture and blend. Pour into prepared crust. Bake 1 hour 20 minutes then turn oven off and let stand in oven with door open about 8 inches for 30 minutes. Remove from oven and let cool on a metal rack. Remove sides of pan. Refriger- ate overnight.

PRALINE SAUCE: 1/2 C. Brown sugar 1 Egg, beaten 1/4 C. Water 1/4 C. Chopped pecans 1/4 C. Butter 1/2 tsp. Vanilla

In a small saucepan, combine brown sugar, water and butter. Boil for 2 minutes. Gradually blend small amount of syrup into beaten egg. Return egg mixture to pan and cook over low heat 1 minute. Remove from heat and stir in pecans and vanilla. Spoon over cheesecake slices.

63 Johnson Family Recipes

Chex Muddy Buddies From the Kitchen of Kayla and McKenna Roberts

This is one of our vacation favorites - it’s easy to grab a helping on one of those big plastic red cups and take it for a sweet snack while you’re playing on the beach. 9 C. Corn Chex 1 C. Chocolate chips 1/2 C. Peanut butter 1/4 C. (1/2 stick) Butter 1/4 tsp. Vanilla 1 1/2 C. Powdered sugar

Parents: Measure out ingredients Kids: Pour cereal into a large bowl and set aside Kids: Combine chocolate chips, peanut butter and butter in a one quart microwave-safe bowl. Parents: Microwave on high for 1 - 1 1/2 minutes or until smooth, stirring after one minute. Stir in vanilla Parents: Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture into plastic bag with powdered sugar. Seal securely. Kids: Shake until all pieces are well-coated. Kids: Spread onto waxed paper to cool. Parents and Kids: Share it with your family and friends. If you happen to have leftovers, store in a resealable plastic bag or airtight container. It also freezes well. Makes 9 cups. Apple Dumplings From the kitchen of Kathy Wynn 6 Medium apples, peeled & chopped 1/2 Stick butter Pie dough for a 10" double crusted pie Cinnamon 2 C. Sugar Nutmeg 2 C. Water Divide dough into 6 equal parts and roll out to approximately 6" circles. Divide apples and place in the middle of each circle and fold dough up around the apples. Place in a rectangular glass pan. In a medium saucepan, add the sugar, water and butter. Sprinkle the top of the water with cinnamon to cover the top of the water. Add just a few sprinkles of nutmeg. Boil for 5 minutes, stirring frequently. Pour mixture over tops of dumplings so that it seeps inside the dumplings and all over them. Bake at 450 degrees for 10 minutes, then an 375 degrees for 30 - 35 minutes. Best served warm! 64 Desserts

Cream Cheese Dessert From the Kitchen of Cindy Evans

2 Pkgs. Refrigerated crescent rolls 1 Egg yolk 2 - 8 oz. Pkgs. Cream cheese, softened Egg white 1 C. Sugar Fresh sliced strawberries 2 tsp. Vanilla

Line the bottom of a 9" x 13" pan with the crescent rolls; pat in place and seal any seams. Blend the next 4 ingredients together and spread on top of the crescent roll crust. Brush the top with egg white. Bake at 350 for approximate 30 minutes. Top with strawberries and serve.

Applesauce Bars From the Kitchen of Kelly Giles

These are very moist and delicious. The caramel frosting is the best part!

2 1/2 c. All-purpose flour 1/2 C. Butter flavored shortening 1 C. Sugar 1/2 C. Water 1/4 tsp. Baking powder 1 Can (16 1/2 oz) Applesauce 1 1/2 tsp. Baking soda 1 Egg 1 1/2 tsp.. Salt 1/2 C. Chopped nuts (optional) 3/4 tsp. Cinnamon 1 C. Chopped raisins 1/2 tsp. Cloves Caramel Frosting (below) 1/2 tsp. Allspice

Preheat oven to 350 degrees. Grease and flour a 15” x 10” x 1” jelly-roll pan. Sift all dry ingredients into a large mixing bowl. Add shortening, water, applesauce and egg. Beat 4 minutes with an electric mixer on medium speed. Gently fold in nuts and raisins. Pour into prepared pan and bake 30 minutes. Cool in pan. Frost and cut into bars. Makes 48 bars.

CARAMEL FROSTING 1/4 C. Butter or margarine 3 Tbsp. Milk 1/2 C. Firmly packed brown sugar 1 1/2 C. Sifted powdered sugar

Melt butter in a medium saucepan over medium heat. Add brown sugar and bring to a boil for 1 minute, stirring constantly. Remove from heat and cool slightly. Stir in milk. Gradually add powdered sugar and beat until of spreading consistency, adding more powdered sugar if necessary. 65 Johnson Family Recipes

Classic Key Lime Pie From the Kitchen of Janet Orange

1 - 14 oz. Can Sweetened condensed milk 3 Egg yolks 1/2 C. Key lime juice (there is a differ- 1 - 9’ Graham cracker crust ence between Key Lime & Lime!) Combine milk, egg yolks and key lime juice. Blend until smooth. Pour filling into pie crust. Bake at 350 degrees for 8 - 10 minutes. Allow to stand for 10 minutes before refrigerating. Just before serving, top with whipped cream. By the way, the pie is NOT green.

Orange Butter Coffee Cake From the kitchen of Kelly Giles I have made this for Christmas morning on several occasions. I’m sure you could probably substitute refrigerated crescent rolls as a time saver...I keep meaning to try that myself! They do take a bit of time to make, but are well worth it. 1 - .25 oz. Pkg. Active dry yeast 8 Tbsp. (1/2 C.) Butter or margarine, 1/4 C. Warm water (110 - 115 degrees) melted, divided 1 C. Sugar, divided 2 3/4 - 3 C. All-purpose flour 1 tsp. Salt 1 C. Flaked coconut, toasted 2 Eggs, beaten 2 Tbsp. Grated orange peel 1/2 C. Sour cream

Orange Glaze: 1/2 C. Sugar 4 tsp. Orange juice 1/3 C. Sour cream 3 Tbsp. Butter or margarine In a mixing bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in 1/4 C. sugar, salt, eggs, sour cream and 6 Tbsp. butter. Gradually add enough flour to form a stiff dough, beating well after each addition. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Mean- while, combine remaining sugar, coconut and orange peel in a small bowl; set aside. Punch dough down. Knead on a well-floured surface about 15 times. Roll out half of the dough into a 12" circle. Brush with 1 Tbsp. of remaining butter. Sprinkle with 1/2 C. of coconut mixture. Cut into 12 wedges. Roll up, starting with wide end and rolling to the point. Place rolls, point side down, in a well-greased 9" round or 13" x 9" x 2" baking pan. Repeat with remaining dough. Cover and let rise until doubled, about 30 - 45 minutes. Sprinkle rolls with remaining coconut mixture. Bake at 350 degrees for 20 - 25 minutes or until golden brown; leave rolls in pan. For glaze, combine all ingredients in a small saucepan. Cook and stir over medium heat until boiling; pour glaze over hot rolls. Serve warm. Yield: 24 rolls. 66 Desserts

Erma’s Butter Cake From the Kitchen of Cindy Evans

This has always been Dave’s favorite dessert. He’s not much of a sweets fan, but he can eat one of these in one sitting if he’s not careful. His mom always made it for him on his birthday and other special occasions. 2 C. Sugar 1 tsp. Baking powder 1 C. Butter 1 tsp. Vanilla 3 C. Flour, sifted 3/4 C. Milk 1/2 tsp. Salt 4 Eggs

Cream together butter and sugar. In a separate bowl, stir baking powder and salt into flour. Add flour mixture and milk to the creamed mixture, a little of each at a time. Add vanilla. Beat eggs in last. Pour/scoop into greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes.

Neil and Whitney concocted their own recipes for the cookbook. The finished products were interesting, and something even a loving mother couldn’t Left-Right: Erma Evans, Zoe Johnson, Cindy Johnson recommend! Ha. Evans, and Whitney Evans made Grandma Johnson’s cinnamon rolls for Christmas 1997. That was an especially meaningful visit:it was our first Christmas in this Holts Summit home, and the only one that Erma spent with us. She passed away in July 1998.

67 Johnson Family Recipes

Sugar Free Pumpkin Pie From the kitchen of Kathy Wynn

Lyle always loves the sugar free apple pie (from the first cookbook) that I make him, but he really missed the pumpkin pie at Thanksgiving. On his 60th birthday, the two of us took the day off work, heaven forbid, and went to eastern Kansas to see the Autumn leaves. We wound up in a little restaurant in Severy, Kansas and had a great lunch. To top it off, they had sugar free punpkin pie. The waitress/owner told Lyle to try it, that it was great. Well, guess what...it was! I asked her if she would mind giving me her recipe and to my suprise she said “sure, but there’s nothing to it”. You just use the recipe on the can of Libby’s pumpkin, except use fructose naural sweetner instead of sugar. it doesn’t leave a bitter taste. So, if you ever need a dessert for someone who is diabetic and loves pumpkin pie, you’ll be a big hit!

Poppy Seed Cake From the kitchen of Kelly Giles

A neighbor first gave me a small one of these for Christmas and I had to have the recipe. Be very careful not to overcook the glaze or it will harden on the cake; it should seep into the cake to make it very moist and sticky on top. I think it is the combination of extracts and the glaze that makes it taste so wonderful!

3 Eggs 1 1/2 tsp. Baking powder 1 1/2 C. Milk 1 1/2 tsp. Vanilla extract 1 1/8 C. Oil 1 1/2 tsp. Almond extract 2 1/4 C. Sugar 1 1/2 tsp. Butter extract 3 C. Flour 2 Tbsp. Poppy seeds

Beat together eggs, milk, oil and sugar. In a small bowl, combine flour and baking powder, then gradually stir into to other mixture. Blend in extracts and poppy seeds. Pour into greased and floured pans (I use Baker’s Joy spray). Use either 1 bundt pan, 2 large loaf pans, or 6 small loaf pans. Bake at 350 degrees until cake tests done. The larger cake takes up to an hour, smaller sized ones about 30 minutes. Cool. Glaze small cakes in the pans. For the bundt and large loaf cakes, remove from pan, slice and drizzle tops and inbetween slices with glaze.

GLAZE: 1/4 c. Orange Juice 1 tsp. Butter extract 1 tsp. Vanilla extract 3/4 C. Sugar 1 tsp. Almond extract

In a small saucepan, heat glaze ingredients JUST until the sugar is dissolved. DO NOT overcook. 68 Desserts

Lemon Cake From the Kitchen of Zoe Johnson

1 - 3 oz. Pkg. Lemon Jell-O 1 1/2 tsp. Lemon extract 1 C. Hot water 1 Pkg. Yellow cake mix 3/4 C. Oil 4 Eggs

Dissolve Jell-O in hot water. Combine oil and lemon extract. Add to cake mix and mix well. Add eggs, one at a time, beating well after each addition. Add cooled lemon Jell-O mix slowly to avoid spattering. Beat well. Bake at 350 degrees for 30 - 40 minutes in a greased and floured 9” x 13” pan. While baking, make glaze.

GLAZE: 1 1/2 C. Powdered sugar 5 Tbsp. Fresh lemon juice Mix together glaze ingredients. Immediately upon removing cake from oven, puncture with fork at 1” intervals and pour glaze over cake. After it is cool, and immediately before serving, add a little powdered sugar sprinkled over top of cake for looks.

Tales from the Kitchen An elderly man lay dying in his bed. In death’s agony, he suddenly smelled the aroma of his favorite chocolate chip cookies wafting up the stairs. He gathered his remaining strength, and lifted himself from the bed. Leaning against the wall, he slowly made his way out of the bedroom, and with even greater effort forced himself down the stairs, gripping the railing with both hands. With labored breath, he leaned against the door frame, gazing into the kitchen. Were it not for death’s agony, he would have thought himself already in heaven: there, spreads out upon newspapers on the kitchen table were literally hundreds of his favorite chocolate chip cookies.

Was it heaven? Or was it one final act of heroic love from his devoted wife, seeing to it that he left this world a happy man?

Mustering one great final effort, he threw himself toward the table landing on his knees in a rumpled posture. His parched lips parted; the wondrous taste of the cookie was already in his mouth; seemingly bringing him back to life. The aged and withered hand, shakingly, made its way to a cookie at the edge of the table, when it was suddenly smacked with a spatula by his wife. “Stay out of those,” she said. “They’re for the funeral.” Submitted by Ivan Johnson

69 Johnson Family Recipes Grandma Johnson’s Snickerdoodles From the Kitchen of Kelly Giles

I love to make cookies and this is another one of Grandma’s cookie recipes that is a favorite of mine. I wanted to share it with those who may not have had it. These are soft, chewy, sweet and simple to make.

1 C. Shortening (I use butter flavored Crisco) 1 tsp. Baking soda 1 1/2 C. Sugar 1/2 tsp. Salt 2 Eggs Cinnamon sugar (I mix about 1/4 C. 2 3/4 C. Flour sugar with 1 to 1 1/2 tsp. Cinnamon) 2 tsp. Cream of Tartar In a large mixing bowl, cream together shortening and sugar. Add eggs and mix well. In a separate bowl, sift together flour, cream of tartar, soda and salt. Gradu- ally add to creamed ingredients until well blended. Cover with plastic wrap and chill for several hours. Roll into walnut size balls. Roll balls in cinnamon sugar and place 2 inches apart on ungreased baking sheet. Bake at 350 for 8 - 10 minutes. Do not overbake. Cool 2 minutes on cookie sheet , then remove to wire rack to finish cooling. Note: Cookies will be puffy after coming out of the oven, then will flatten while cooling.

Sugar Cookies From the Kitchen of Shari Roberts

This is by far the best sugar cookie recipe I have found. It makes the thick sugar cookies perfect for Betty Crocker vanilla frosting!

1 C. Butter, softened 2 1/2 tsp. Vanilla extract 1 C. Shortening (may use margarine 1 tsp. Almond extract or vegetable shortening) 4 1/2 C. Flour 1 C. Granulated sugar 1 tsp. Baking soda 1 C. Powdered sugar 1 tsp. Salt 2 Eggs 1 tsp. Cream of tartar

In a large bowl, cream butter and shortening. Add sugars, then eggs and continue beating until smooth. Add extracts. In separate bowl, combine flour, soda, salt and cream of tartar. Add dry ingredients to butter mixture and mix well. Chill the dough for one hour, then roll and cut into shapes or put through a cookie press. Bake at 375 degrees for approximately 10 minutes. Yields six dozen.

70 Desserts

Almond Sugar Cookies From the kitchen of Kelly Giles

This is the best recipe for a drop sugar cookie I have ever found. They are melt-in- your mouth tender with a light hint of almond flavoring that makes them unique. 2 C. Butter-flavored shortening 1 tsp. Almond extract 1 C. Baker’s sugar 4 C. All-purpose flour 1 C. Brown sugar 2 tsp. Baking soda 2 Eggs 2 tsp. Cream of tartar 1 tsp. Vanilla extract Additional sugar or colored sugar In a large mixing bowl, cream the shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and cream of tartar. gradually add to creamed mixture. Drop by tablespoonfuls 2" apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees for 10 - 12 minutes or until lightly browned. Remove to wire racks to cool. Makes 5 dozen.

Note: The original recipe calls for regular granulated sugar, but I use C & H Baker’s sugar & I think that is what makes these so light and tender. If you’ve never used it, Baker’s sugar is very fine and powdery and delicate in texture. This is what happens if you eat too much I also recommend using only a high quality of cookie dough. pure vanilla and almond extracts for the best possible taste.

Nutritional Tip The definition of a balanced diet is a cookie in each hand! - Kathy Wynn

71 “THANK YOU, THANK YOU, THANK YOU”

I would like to thank Kelly & Butch (alias John) for all the time, effort, pa- tience (I missed the deadline) and love put into this family cookbook. I think it is safe to say we have all enjoyed “Our Family Favorites” cookbook - you can tell by the condition of mine how much I have used it. Although I must admit, even though I follow some of the recipes to the letter, they still don’t taste as good as the original cook’s. For instance, page 72. By the way, this is “Aunt Jo’s Date Nut Roll” not Kathy’s. I think I only got credit for this because I could eat more of it that any other family member or members put together! Anyway, it never tastes as good as when Aunt Jo made it. I think one main ingredient is missing that makes the difference and that ingredient is Aunt Jo.

Some of these recipes bring a smile to our faces just thinking of the cook. Sometimes learning to make certain items was not easy in our family when our instructions used such terms as “dab”, “smidge”, “tad”, “blop”, and “dollop”. So, a dollop is 1 tsp.... 1/2 tsp...1/4 tsp....? Anyone care to trans- late?! My biggest challenge was to figure out the way the dough should “feel” when making Grandma J’s cinnamon rolls. She always told me that she would knead the dough until it “felt right”. Now how was I supposed to know when it “felt right”? After many failures, I must admit, I have nailed “THE FEEL” and now my (Grandma J’s) cinnamon rolls are wonderful! Yes! I have “THE FEEL”! I’m sure that Grandma got a big kick from Kelly’s first attempt at her cinnamon rolls. Yes Kel, your mother was going to have to put your cooking faux pas put into print as any loving mother would do, had you not already told on yourself about it! I do want to add one thing that can’t be left out and you didn’t remember until now, did you? When you told us you got about 3 dozen rolls out of a batch (you should get about 1 1/2 dozen) I asked you how thin you rolled them out. You said “Well, I just kept rolling until the dough was so long I had to curl it around the countertop to fit.” I’m sure Grandma J still gets a kick out of this story! I’m sure many of our “tried and true” recipes have a funny story behind them. I just decided to pick on my oldest daughter!

It seems this thank you has gotten off the beaten path, so again, I’d like to say “thanks” for keeping our family close with delicious and fun recipes.

Love, Kathy (alias “Mom” & “Sister”)

72 Note from Kelly: Yes, I had forgotten that comment and I’m certain I remember hearing howls of laughter from all of my loving elders after I said it. It’s just lucky that my cinnamon roll self esteem wasn’t damaged enough to discourage me from further attempts! After the tears of laughter were wiped away (oh yes....it was THAT kind of laughter) they did rally around me and helped me to find the error of my ways. Their tips and more than a few practices finally resulted in my also achieving “THE FEEL” and finer points that make these rolls so wonderful. “Thank you” for passing on that tradition.

Note from John: I hope this cookbook is half as successful as the original. Sis is right there’s something in the food that brings back memories. I have really enjoyed working on the book. I can’t tell you how many times I was laying out a recipe on a page when I had flashbacks to Valentine Road, Lynnhurst, Millwood, Poplar, the farm, Dad, Grandma and Grandpa J, Aunt Jo and Uncle Bill, dinner after church, Christmas, Thanksgiving, picnics at Riverside Park, ...

It’s also created new memories. I’ve really enjoyed the extra contact with my niece and having a chance to work on this project together. Thanks Kelly.

Sis, it must be the altitude. :-)

Digital Copy of the Johnson Family Cookbook

73 Johnson Family Recipes

Index

Almond Kiss Cookies Kelly 58 Carrot Cookies Joyce 57 Almond Sugar Cookies Kelly 71 Cheesy Potatoes Joyce 40 Appetizer Sandwiches Kelly 6 Chewy Snack Squares Zoe 7 Apple Dumplings Kathy 64 Chex Muddy Buddies Kayla & McKenna 64 Applesauce Bars Kelly 65 Chicken and Noodles Shari 23 Apricot Chicken Linda 34 Chicken Burritos Kathy 24 Apricot Creme Salad Joyce 13 Chicken Cordon Bleu Linda 37 Artichoke Dip Staci 6 Chicken Curry w/Currant Rice Zoe 25 Asparagus in Creamy Chicken Enchiladas Kelly 21 Cheese Sauce Karen 43 Chicken Lasagna Linda 25 Aunt Jo’s Lasagna Cindy 29 Chicken Salad Kelly 14 B.L.T. Spread Kelly 7 Chicken Spaghetti Jenny 34 Baked Spinach Parmesan Dip Shari 4 Chilled Peach-Yogurt Soup Janet 17 Barbecued Meatballs Jenny 28 Chocolate Popcorn Edna 5 Beef Stroganoff Shari 29 Cinnamon Pickles Karen 5 Beer Bread Ivan 49 Cinnamon Toast Rollups Alex 46 Breaded Tomatoes Janet 41 Citrus Salmon Barbecue Patti 27 Broccoli Bacon Salad Kelly 11 Classic Key Lime Pie Janet 66 Caesar Salad Kelly 10 Cream Cheese Dessert Cindy 65 Caramel Cookie Cups Linda 61 Creamy Caramel Pecan Rolls Steve & Becky 50

74 Index

Danish Puff Shari 48 Navy Beans & Ham Hock John 22 Double-Cheese Meatloaf Staci 26 Northwest Chili John 19 Earthquake Cake Joyce 54 Oatmeal Cookies Grandma J 52 Easy Caramel Breakfast Rolls Shari 48 Old Fashioned Coleslaw Steve & Becky 13 Eli’s Pesto Pasta Chris & Staci 37 Old World Sauerkraut Supper Cindy 39 Erma’s Butter Cake Cindy 67 Orange Butter Coffee Cake Kelly 66 Fajitas Shari 20 Orange Poppy Muffins Famous Chicken Dippin’ Sticks Elizabeth 4 with Orange Spread Kelly 47 Frog Eye Salad Amy 10 Parmesan Chicken Kelly 38 Gorgonzola Penne Parmesan Chicken Linda 35 with Vegetables Janet 43 Pear and Walnut Salad Janet 11 Grandma J’s Cinnamon Rolls Kathy 44 Pistachio Cookies Amy 62 Grandma J’s Planter’s Punch John 9 Noodles and Drop Noodles Kelly 22 Poppy Seed Cake Kelly 68 Green Enchiladas Joyce 35 Poured Pan Pizza Joyce 36 Grilled Veggies Janet 40 Pumpkin Bread Shari 46 Ham and Cheese Calzones Joyce 28 Pumpkin Cheesecake Linda 63 Herb Bread Linda 49 Pumpkin Torte Cindy 59 Homemade Ice Cream(Grandma J’s) Kelly 53 Rachel’s Summer Sand Cake Rachel 57 Homemade Wine Coolers Kelly 8 Round Steak with Gravy Steve & Becky 39 Ice Cream in a Bag Amy & Alex 56 Ryan’s Best Blueberry Pancakes Ryan 47 Indian Chicken Curry Chris 36 Shredded Beef Sandwiches Steve & Becky 21 Italian Fruit Salad Janet 14 Shrimp Corn Chowder Shari 17 John’s Corn Chowder John 16 Sichuan Spicy Pork Noodles John 31 Lemon Blueberry Pie Steve & Becky 56 Snicker doodles (Grandma J’s) Kelly 70 Lemon Cake Zoe 69 Snickers Cake Joyce 54 Lemon Sherbet Kelly 58 Spaghetti Sauce Steve & Becky 35 Linda’s Baked Beans Linda 42 Spanish Rice Edna 34 Linda’s Coleslaw Linda 12 Staci’s White Chili Staci 18 Macaroni Salad Edna 15 Sticky Buns Ivan 50 Meatless Vegetable Soup Kathy 18 Sugar Cookies Shari 70 Mexican Chicken Jenny 39 Sugar Free Pumpkin Pie Kathy 68 Mexican Lasagna Jenny 33 Swedish Meatballs Kelly 33 Mexican Salad Joyce 12 Sweet and Sour Chicken Kelly 32 Moko Jumbi Kelly 8 Sweet Onions on the B.B.Q. Grill Kathy 42 Lemon Pudding Cheesecake Kathy 61 Taco Meatloaf Jenny 24 Mom’s (Zoe’s) Tuna Casserole Cindy 38 Tequila-Lime Chicken Kelly 30 Montezuma’s Pie Patti 27 Uncle Dan’s Potatoes Shari 41 Morning Toast Lyle 51 Wacky Cake Zoe 60 Mother’s Coconut Cream Pie Joyce 55 Whipped Potatoes Kelly 43 Mouse Cisco 26 Yellow Squash w/ Sour Cream Janet 40

GOD BLESS AMERICA September 11, 2001 75