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 shorten- ing. 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 cu- cumbers. 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.