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1999 Edition - Page 2 of 7

By TerryAnn2@aol.com

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Index for this Page

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Asparagus Casserole Jennyís Favorite Chicken and Rice
Bar-B-Que Jessica's Chicken
Beef and Noodle Casserole Jule Kaga
Beef Stew Kidney Bean Salad
Bonnie Embryís Meatza Pie Kudzu Blossom Jelly

Breaded Oven Ranch Chicken

Lazy Manís Beef Stew
Bubbling Pineapple Punch Magic Pumpkin Pie
Cabbage Patch Soup Mama's Southern Potato Salad
Calico Beans Mary's Sugar Cookies
Cheese Dogs Mattís Mustard-Vinegar Marinade
Chicken Momís Jamaican BBQ Sauce
Chicken & Stuffing Olive Nut Sandwich
Chicken and Wild Rice Casserole Party Buns
Chicken Casserole Peanut Butter Cookies
Chicken Enchilada Bake Pretzel Salad
Chicken Fried Rice Richardís Lemon-Garlic Marinade for Chicken
Chicken Tetrazini Richardís Potato Pancakes
Chocolate Frosting Saucepan Brownies
Chocolate Sheet Cake Sauerkraut
Cocoa Mix Shirley McCray's Wings
Denise Jex Chapmanís Corn Chowder Shrimp Dip
Easy Asian Beef and Noodles Spicy Baked Apples
Easy Elegant Shrimp Stroganoff Spinach Casserole
Easy Toffee Bars Squash Casserole
Fast Fixin' Fruit 'n' Cake Sweet & Sour Chicken

Five Cup Salad

Terryís Jamaican Banana Bread

Grandmother's Raisin Custard Bread Pudding

Texas Taco

Great Harvest Honey-Wheat Bread

The Best Regular Banana Nut Bread Youíll Ever Make

Hawaiian Pork Chops

Totally Fat-Free Faux Sourdough Biscuits

Ice Cream Cake

Vegetable Beef and Bisquit Casserole

Ivy's Chicken Salad

World's Best Pancakes

Jeff Matsonís Pistachio Chocolate Chip Pudding Cookies

Yams & Apples

Jennie's Chicken Casserole

 

Spicy Baked Apples

Elaine Jordan

 

4 medium (about 2 lbs.) Rome Beauty apples, cored

1/4 cup raisins

1/4 cup chopped walnuts

1 Tbl. butter or margarine

1 Tbl. packed brown sugar

1/4 cup lemon juice

1/4 cup water

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

 

Pare skin 1/3 way down from top of apples. Place in 8-inch round baking dish. Combine raisins, walnuts, butter and brown sugar; stuff centers of apples. Combine lemon juice, water and spices; pour over and around apples. Bake, uncovered, at 350 degrees about 1 hour or until apples are tender. Baste every 15 minutes. Serve with half-and-half or ice cream. Makes 4 servings. Microwave method: prepare dish as above using microwave-safe dish. Cook at high (100 percent), uncovered, 10 to 12 minutes. Turn dish one-quarter turn and baste every 2 minutes. Recipe developed for 600-700 watt microwave ovens.

 

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Chocolate Sheet Cake

Elaine Jordan

 

Sift:

1 cup honey

2 cups WW flour

1 tsp. soda

1 tsp. cinnamon

 

Bring to boil:

1 cup water

1 stick butter

1/2 cup oil

4 Tbl. cocoa

 

Mix together with:

1/2 cup buttermilk

2 eggs, slightly beaten

1 tsp. vanilla

 

Bake at 400 degrees in 9 x 12 pan for 20-25 minutes. Frosting: 8 oz. cream cheese, 1/4 cup cocoa, 1 tsp. vanilla, some honey and powdered milk.

 

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Magic Pumpkin Pie

Elaine Jordan

 

1 unbaked 9-inch pastry pie shell

2 cups (16-17 oz. can) canned pumpkin

1 & 1/3 cups (15-oz. can) Eagle Brand Sweetened Condensed Milk

1 egg

1/2 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. ginger

3/4 tsp. cinnamon

 

In large-sized mixing bowl, blend together all ingredients. Turn mixture into pie shell. Bake in 375 degree oven until sharp-bladed knife inserted near center comes out clean, 50 to 55 minutes. Cool. Refrigerate at least 1 hour before serving.

 

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Chocolate Frosting

Elaine Jordan

 

1/4 lb. oleo

4 Tbl. cocoa

6 Tbl. sweet milk

 

Mix all together and bring to a rolling boil. Remove from heat and add 1 box powdered sugar (sifted), 1 cup pecans, and 1/4 tsp. vanilla.  Put on cake as soon as it comes from the oven. (Goes great with Jam Cake.)

 

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Mary's Sugar Cookies

Elaine Jordan

 

1 & 1./2 cups sifted confectioners sugar

1 cup butter

1 egg

1 tsp. vanilla

1/2 tsp. almond flavoring

2 & 1/2 cups flour

1 tsp. soda

1 tsp. cream of tartar

 

Cream sugar and butter. Mix in eggs and flavorings. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients; stir in. Refrigerate 2 to 3 hours. Heat oven to 375 degrees. Divide dough in half and roll out on lightly floured pastry cloth to 3/16 inch thick. Cut and sprinkle with sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until delicately golden. Makes 5 dozen, 2 to 2 & 1/2 inch cookies.

 

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Sweet & Sour Chicken

Peggy Speth

 

1 or 2 chickens, cut up

8 oz. Russian dressing

1 pkg. dry onion soup mix

1 & 1/2 cups peach or apricot jam

 

Mix well together. Put part in bottom of casserole. Layer with chicken, then rest of sauce on top. Bake 350 degrees for 1 & 1/2 hours.

 

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Chicken & Stuffing

Peggy Speth

 

4 to 6 chicken breasts

2-3 slices Swiss cheese

1 can cream of chicken soup

1 to 1 & 1/2 cups Stove Top Stuffing

 

Place chicken in baking dish. Top each with half slice of cheese. Spoon soup over chicken. Top with stuffing. Bake 45 minutes to 1 hour at 350 degrees. (You may use frozen chicken breasts - increase cooking time to 2 hours.)

 

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Calico Beans

Peggy Speth

 

6 slices bacon

1/2 lb. ground chuck

1 medium-sized onion, chopped (1/2 cup)

1/2 cup catsup

1 tsp. salt 3/4 cup firmly packed brown sugar

1 tsp. dry mustard

2 tsp. vinegar

1 can (16 oz.) pork and beans

1 can (16 oz.) kidney beans

1 can (16 oz.) lima or butter beans

 

1. Cook bacon in a large skillet until crisp; remove to paper towel to drain. Crumble. 2. Cook beef in fat remaining in skillet until no pink remains. Add onion; saute just until tender. 3. Combine beef, onion, catsup, salt, brown sugar, mustard and vinegar in a 3-quart baking dish. Partially drain all the beans; add to baking dish, stirring gently to mix. Sprinkle with bacon. 4. Bake in a moderate oven (350 degrees) for 40 minutes.

 

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Ice Cream Cake

Peggy Speth

 

1/3 cup margarine

18 crushed Oreo cookies

1/2 gallon vanilla ice cream

 

Melt margarine and mix with Oreos. Spread mixture in 9 x 13 pan. Spread softened ice cream on top and put in freezer. Make topping.

 

1 cup powdered sugar

2 tsp. margarine

4 oz. semi-sweet chocolate

2/3 cup evaporated milk

 

Combine all ingredients in saucepan. Bring to boil. Stir and cook until thick. Cool. Spread over ice cream. Freeze.

   

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Peanut Butter Cookies

Elaine Jordan

 

1/4 cup soft shortening (half butter)

3/4 cup peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 & 1/4 cups flour

1/2 tsp. baking powder

3/4 tsp. soda

1/4 tsp. salt

 

Mix shortening, peanut butter, sugars and egg thoroughly. Measure flour by dip-level-pour method or by sifting. Blend all dry ingredients; stir in. Chill. Heat oven to 375 degrees. Roll into balls the size of large walnuts. Place 3 inches apart on lightly greased baking sheet. Flatten with fork dipped in flour ... crisscross. Bake 10 to 13 minutes. Makes about 3 dozen, 2 and 1/2 inch cookies.

 

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Grandmother's Raisin Custard

Bread Pudding

Elaine Jordan

 

4 slices bread, cubed

1/4 cup raisins

2 & 1/4 cups milk, scalded

1 Tbl. butter or margarine, softened

1/2 cup sugar

1/2 tsp. salt

2 eggs, slightly beaten

1 tsp. vanilla

1/4 to 1/2 tsp. ground nutmeg

 

Preheat oven to 350 degrees. Grease a 1-quart casserole dish. Place bread and raisins in large mixing bowl; add scalded milk; soak 5 minutes. Add butter, sugar, salt, eggs and vanilla; mix well. Pour into prepared casserole; sprinkle with nutmeg. Place casserole dish in 8x8x2-inch baking pan. Pour 2 cups of hot water in pan. Bake 60 to 65 minutes or until knife inserted in center comes out clean. Serve warm. Makes 8 servings.

 

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Easy Toffee Bars

Elaine Jordan

 

15 graham crackers

1 cup firmly packed brown sugar

1 cup butter or margarine

12 oz. package (2 cups) chocolate chips

1/4 cup chopped nuts

 

Line 9 x 13 pan with foil; grease foil with butter. Arrange graham crackers in prepared pan (some may be broken to cover entire bottom of pan). In medium saucepan, combine brown sugar and butter; bring to a boil. Remove from heat; pour over graham crackers.

 

Bake at 400 degrees for 5 minutes. Remove from oven; immediately sprinkle with chocolate chips. When chips are soft, spread over top; sprinkle with nuts. Chill about 30 minutes until chocolate is set. Cut into bars or break into pieces.

 

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Chicken

Elaine Jordan

 

Chicken parts or boneless, skinless breasts

8 oz. apricot preserves

8 oz. Russian dressing

1 pkg. DRY onion soup mix

1/4 cup water

 

Mix all ingredients and pour over and under chicken. For chicken breasts (no bones), bake at 350 degrees (covered) for 30 minutes, then take cover off and bake 20 more minutes. (For chicken breast or parts with bones, bake for 1 hour.)

 

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Easy Elegant Shrimp Stroganoff

Elaine Jordan

 

1 pkg. (8 oz.) fettuccine, uncooked

2 Tbl. butter or margarine

2 Tbl. finely chopped onion

1/2 lb. fresh shrimp, peeled and deveined

1 can (10-3/4oz.) condensed cream of shrimp soup

1/2 cup milk

1/2 cup dairy sour cream

1/4 tsp. paprika

Salt and pepper to taste

 

Cook fettuccine according to package directions; drain. Meanwhile, in large skillet, melt butter and cook onion until tender. Add shrimp and continue cooking until shrimp is done. Blend in soup and milk; heat through. Stir in sour cream and paprika, being careful not to boil. Serve sauce over hot cooked fettuccine. 4 to 6 servings.

 

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Chicken Casserole

Elaine Jordan

 

1 (10 oz.) pkg. frozen peas

2 cups cut-up chicken

1 cup diced celery

1 (5 oz) can water chestnuts, drained and sliced

1/2 cup slivered almonds

2 Tbl. green pepper

1/2 tsp. salt

1 Tbl. onion

1/2 cup milk

2 Tbl. chopped pimentos

1 cup cream of chicken soup

1 Tbl. lemon juice

2 Tbl. white wine

2 slices cubed white bread

1 cup grated cheddar cheese

 

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Hawaiian Pork Chops

Elaine Jordan

 

In large skillet, quickly brown 4 (3/4 inch thick) rib pork chops in 1 Tbl. vegetable oil; drain excess fat. Combine 1 can (8 oz.) pineapple chunks and juice with 1/4 cup tomato ketchup, 1 small onion, sliced, 1/4 tsp. salt and 1/8 tsp. pepper; pour over chops. Cover; simmer 10 minutes. Turn and baste chops. Stir in 1 medium green pepper, cut into 1-inch chunks. Cover and simmer 10 to 15 minutes longer or until chops are tender. Thicken sauce with cornstarch-water mixture. Makes 4 servings (about 1 & 1/2 cups sauce).

 

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Chicken Fried Rice

Elaine Jordan

 

Rice cooked the day before

Boiled chicken or shrimp, chopped in pieces

3 to 7 eggs, scrambled

Sauteed mushrooms, peas, carrots and chili peppers

Salt and pepper

Soy sauce

 

Put oil in frying pan and start frying rice for about 30 minutes. Add 2 Tbl. soy sauce. Then add all other ingredients and stir until completely heated (about 10 to 15 minutes). Add soy sauce at table to taste.

 

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Jessica's Chicken

Elaine Jordan

 

8 slices of bacon, fully cooked (but not crisp)

4 whole chicken breasts or thighs, halved, skinned, boned

1 jar ( 2 & 1/2 oz.) dried beef, chopped

2 cans (10 oz. each) condensed cream of mushroom soup (undiluted)

1 cup sour cream

Mushrooms, sliced and sauteed (optional)

Parsley sprigs (optional)

Hot cooked rice

 

Wrap 1 slice bacon around each piece of chicken. Place side by side in greased 12x8x2 inch baking dish. Sprinkle with beef. Mix soup and sour cream; pour over chicken. Bake at 225 degrees for 3 & 1/2 hours. Garnish with mushrooms and parsley. Serve with rice. Makes 8 servings.

 

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Jennie's Chicken Casserole

Elaine Jordan

 

1 pack of boneless chicken breasts

4 cans cream of chicken soup

2 cans chopped green chilies

1 pack of flour tortillas

1 & 1/2 cans of milk

Dried onions

Shredded cheese

 

Mix milk, soup, and chilies together. Boil chicken and some dry onions. Salt and pepper. Layer soup mix, tortillas, shredded chicken, and cheese until pan is full. Top with cheese. Bake at 350 degrees for about 30 minutes.

 

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Texas Taco

Elaine Jordan

 

Layer the following:

3 cans bean dip mixed with 2 chopped jalapeno peppers

2 cups sour cream mixed with 1/3 envelope taco seasoning

3 ripe avocados with lemon juice mixed with salt and pepper

Chopped lettuce

1 small can ripe olives (chopped)

Chopped tomato

Shredded cheddar cheese

 

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Olive Nut Sandwich

Elaine Jordan

 

Filling:

6 oz. mashed softened cream cheese

Add:

1/2 cup mayonnaise and mix well.

Stir in:

1/2 cup chopped pecans

1 cup salad olives

2 Tbl. olive juice

Dash of pepper (no salt)

Refrigerate.

 

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Five Cup Salad

Elaine Jordan

 

1 cup Mandarin oranges

1 cup pineapple tidbits

1 cup sour cream

1 cup miniature marshmallows

1 cup coconut

 

Mix together and chill.

 

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Bubbling Pineapple Punch

Elaine Jordan

 

1 (46 oz.) can pineapple juice, chilled

3 cups apricot nectar

1 quart club soda

1 quart pineapple sherbet

 

Combine chilled pineapple juice and apricot nectar in a large punch bowl. Add soda and sherbet just before serving. Makes 25 to 30 servings. Good.

 

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Kidney Bean Salad

Elaine Jordan

 

1 cup red kidney beans

1 hard-boiled egg

Onions

Pickles (either sweet or dill)

Salad dressing

Salt and Pepper

Mustard

 

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Squash Casserole

Elaine Jordan

 

2 & 1/2 cups cooked yellow summer squash

1/2 stick butter

1 can cream of mushroom or chicken soup

1/2 cup onion

1 cup cracker crumbs

2 eggs, beaten

2 slices of cheese

Salt and pepper

 

Cook squash, mix eggs, butter, onion and seasonings. Add remaining ingredients. Top with cheese, cover and bake at 350 degrees for 30 minutes.

 

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Sauerkraut

Elaine Jordan

 

Drain and rinse kraut. Add water, meat, onions and caraway seed (optional). Simmer for a couple of hours. Grate a small potato in (raw) and cook another 1/2 hour before ready to eat.

 

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Mama's Southern Potato Salad

Elaine Jordan

 

5 medium potatoes

6 hard-cooked eggs, cooled and peeled

1 Tbl. sugar

1 tsp. salt

1/8 tsp. pepper

1 tsp. prepared mustard

1/2 cup chopped sweet pickles

1/4 cup chopped onion

1 cup mayonnaise

Paprika

 

Cook potatoes in salted water until fork tender. Refrigerate until cool; peel. Chop potatoes and 5 eggs; reserve 1 egg for garnish. Combine all ingredients in large bowl, except reserved egg and paprika. Quarter or slice reserved egg; garnish top of salad. Sprinkle with paprika. Makes 7 servings.  

 

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Fast Fixin' Fruit 'n' Cake

Jeri Henriksen

 

1 pkg. white cake mix

1/4 Cup oil

2 eggs

1/2 cup water

1 can fruit pie filling

 

Preheat oven to 350 degrees. Pour oil into a 13x9x2 pan. Tilt pan to cover the bottom.

Put cake mix, eggs and water into pan. Stir with a fork until blended. Scrape sides and spread batter evenly in pan. Spoon pie filling onto batter. Use a fork to fold filling into batter creating a marbled effect. Bake at 350 degrees for 35-45 minutes until toothpick inserted in center comes out clean. Sprinkle powdered sugar onto cooled cake.

 

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Saucepan Brownies

Jeri Henriksen

 

1 stick margarine

2 squares chocolate

1 cup sugar

2 beaten eggs

1 teaspoon vanilla

3/4 cup flour

1/2 chopped walnuts

1/2 cup semisweet chocolate chips

 

Melt margarine and chocolate over low heat,, stirring occasionally. Add sugar. Cool to room temperature. Add beaten eggs and vanilla. Then add flour and nuts. Turn into greased 9" pan. Bake 25-30 minutes. Remove from oven and put chocolate chips on hot brownies. Let melt and spread.

 

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Cheese Dogs

Jeri Henriksen

 

2 cups cheese

1 Tablespoon onions

1 Tablespoon Worcestershire Sauce

Catsup

Hot Dog Buns

 

Mix ingredients using just enough catsup to make a spread. Place in buns. Wrap buns in wax paper. Place on baking sheet. Heat in 300-degree oven for 15 minutes.

 

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Jule Kaga

Jeri Henriksen

 

2 & 1/2 to 3 cups flour

2 Tbl. sugar

1 tsp. cardamom

1/2 tsp. salt

1 pkg. yeast

1/4 cup dry milk

1/2 cup water

1/3 cup butter or margarine

1 egg

1/2 cup maraschino cherries

1/4 cup raisins

1/4 cup blanched, chopped almonds

1/4 cup citron or orange peel

 

Have all ingredients at room temperature. Use enough of the flour to make a soft dough. Turn out into lightly floured board: knead until smooth and elastic (8 to 10 minutes). Place in greased bowl, turning to grease top. Cover with clean dish towel. Let rise until doubled in bulk.

 

Drain cherries and coarsely chop. Drain again on paper towels. Combine citron, raisins, almonds and cherries.

 

Punch down dough. Turn out onto lightly floured board and knead in cherry mixture until well mixed. Shape into a ball 8 inches in diameter. Place on greased pan and bake at 400 degrees for 35 to 40 minutes.

 

Bread machine directions: have all ingredients at room temperature. Put in yeast, dry milk, flour, cardamom, slat, sugar (all dry ingredients). Place water and butter opposite dry ingredients. Turn on machine. Add fruit mixture after first kneading.

 

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Totally Fat-Free Faux Sourdough Biscuits

Kirk Paradise

 

2 cups flour, chilled

Leavening according to manufacturer's instructions

1/2 cup plain yogurt

1-3 Tbl. water

Salt to taste

 

Add the leavening and salt to the flour. Add the yogurt and cut it in with a fork until the flour has a mealy look, just as if lard or shortening had been used. Add sufficient water to make the dough moist and easy to roll out, but not so much that it becomes sticky. Roll out the dough on a floured board and cut into biscuits. Arrange so they just touch on a cookie sheet. Bake for 10-12 minutes at 450 degrees. Yields 12 biscuits.

 

This recipe also makes dumplings. Spoon the dough on top of a stew or casserole over medium heat on the stove or in a 350-degree oven and cover with a tight lid. Cook until the centers are done, about 30 minutes. To prevent the dumplings from sinking or becoming soggy, arrange several forks or spoons on top of the stew to support the dumplings. Place the dumplings on top.

 

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Shirley McCray's Wings

Ruth Lawson

 

3 lbs. wings, cut off tips

1 cup honey

1/2 cup soy sauce

2 Tbl. oil

1/2 to 1 tsp. garlic powder

1 cup BBQ sauce

 

Mix all ingredients except wings. Pour over wings. Bake slowly at 325 degrees for 1 & 1/2 hours. Flip over and cook for 1 & 1/2 more hours.

 

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Spinach Casserole

Kim Currier

 

2 pkgs. frozen spinach

1 can mushroom soup

1 cup shredded cheddar cheese

2 eggs

1 cup mayonnaise

 

Cook spinach, drain. Combine all other ingredients. Stir in spinach. Pour into casserole. Cook at 350 for 45 minutes.

 

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Cocoa Mix

Kim Currier

 

12 cups nonfat dry milk

1 box Nestles Quik

1 & 1/2 to 2 cups confectioners sugar

6 oz. nonfat dairy creamer

 

Mix all together and put into air-tight container. Use 1/2 cup per cup.  

 

 

 

 

World's Best Pancakes

Kirk Paradise

 

1 & 1/3 cups flour (whole wheat, unbleached or plain, all-purpose)

2/3 cups corn meal

Leavening according to manufacturer's instructions

1 to 1 & 1/2 cups plain yogurt or milk

2 large eggs

2 Tbl. oil

Salt to taste

Sufficient water to make the batter easy to pout, about 1/4 to 1/3 cup

1 Tbl. sugar, if desired

Blueberries or other favorite fruit, if desired

 

Mix all ingredients together except for the fruit. If whole wheat flour is used, the batter will thicken after a few minutes; add 1-3 Tbl. more water to thin it out. Coat a hot griddle with a small quantity of butter or margarine.

 

Pour 1/4 to 1/2 cup batter on the griddle and add the fruit. When the batter bubbles and starts to firm up, flip it and cook the other side. Add your favorite syrup and enjoy. Yields 6 to 12 hearty pancakes.

 

When mixed with corn meal, whole wheat loses the taste that many people object to, especially those unfamiliar with whole wheat. The corn meal also makes pancakes brown up nicely and look just like the ones in famous pancake houses.

 

If you halve (or double) the recipe, keep the proportion of wheat to cornmeal 2:1. The same recipe may be used for waffles if the oil is doubled and a little more water is added.

 

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Kudzu Blossom Jelly (for real)

and Other Notes

Kirk Paradise

 

This article first appeared in the August 1995 ward newsletter when John Nolan was Bishop. He reports that he still occasionally gets requests for back issues of that edition. In fact, it is the most-requested back issue, due to this recipe. It is a standard at Girls Camp and it is known that the Boy Scouts use more of it than ketchup on their scrambled eggs when camping. Therefore, due to the high level of interest expressed then and continuing now, this recipe is reprinted. It originally appeared in August 1995 Southern Living.

 

4 cups kudzu blossoms

4 cups boiling water

1 Tbl. lemon juice

1 & 3/4 oz. (1 pkg.) powdered pectin

5 cups sugar

 

1. Wash the blossoms in cold water and place in a large bowl. 2. Pour the boiling water over them;; refrigerate at least 8 hours. 3. Strain out and discard the blossoms and place the liquid in a Dutch oven. 4. Add the lemon juice and pectin; bring to a roiling bowl. 5. Stir in sugar, stir constantly 1 minute while in a roiling boil. 6. Remove from the heat and skim off the foam with a metal spoon. 7. Immediately pour into sterilized jars to within 1/4 inch of the top and seal with a lid. 8. Process in a boiling water bath for 5 minutes; cool on a wire rack. Yield: 6 half pints.

 

The blossom liquid is gray until the lemon juice is added, turning it cranberry red.

 

Kudzu blossoms, roots and the young, tender leaves are edible. The young leaves can be cooked like and used like spinach. As a guess, about 3,000 linear feet along the edge of a kudzu patch may produce enough young leaves to feed one person all yearlong if just the leaves are eaten. If the roots are also consumed, 1,500 linear feet may do. Before you pick it, make sure the kudzu has not been sprayed with poison to control its growth. Picking a kudzu patch offers a wonderful missionary opportunity as you introduce yourself to the landowner and explain why you want to harvest his kudzu.

 

Kudzu root, when dried and powdered, can substitute for corn starch. It is commercially available in health food stores where it is sometimes marketed as "Kuzu."

 

Now, it's nice to know that one can sustain oneself on kudzu. Kudzu is abundant in North Alabama and, all jokes aside, how it covers anything that stands still for a moment, growing prolifically. It may not be the most appetizing food and it may be monotonous, but it provides nutrition. Since 1936, we have been asked to store a year's worth of food, clothing and even fuel plus enough drinking water for a week or two. A year's supply is a lot to ask, but it is possible to do. A few extra items every week adds up; start a plan, stick with it and review it periodically. When times of need come, do you want to rely on what you have prepared (choice) or on a kudzu patch (chance)?

 

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Breaded Oven Ranch Chicken

Peggy Speth

 

4 boneless, skinless chicken breasts

1 (1 oz.) pkg. ranch dressing mix

2 egg whites, slightly beaten

1 cup Alpine Lace Free & Lean Fat-Free Cheese, shredded

20 fat-free saltines, crushed

 

Preheat oven to 350 degrees. Spray baking sheet with nonstick cooking spray. Dip chicken breasts in egg white, then roll in shredded cheese, then roll lightly in dry ranch dressing and then roll in cracker crumbs. Place each chicken breast on baking sheet sprayed with nonstick cooking spray and bake at 350 degrees for 35-40 minutes. Entire recipe makes 4 servings, 1 gram of fat per serving. 255 calories per serving.

 

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Chicken and Wild Rice Casserole

Peggy Speth

 

3 lbs. chicken breasts

1/2 cup water

1/2 cup cooking sherry

3/4 tsp. salt 1/4 tsp. curry powder

1 small onion, sliced

1/4 cup diced celery

1/2 lb. fresh mushrooms

1/4 cup butter

1 (6 oz.) pkg. Uncle Ben's wild and long grain rice with seasonings

1/2 cup sour cream

1/2 can condensed cream of mushroom soup

 

Place chicken in deep pot. Add water, sherry, salt, curry, onion and celery. Bring to a boil; cover tightly. Reduce heat; simmer 1 hour or till chicken is tender. Remove from heat; strain broth and reserve. Refrigerate chicken and broth. When chicken cools, remove meat from skin and bones and cut into bite-sized pieces. Saute mushrooms in butter until brown. Measure chicken broth with water, if necessary, to equal amount on package for cooking firm rice. Cook and them combine rice with chicken and mushrooms. Blend sour cream and soup, then toss together with chicken. Pour into a 2-quart casserole and bake at 350 degrees for 1/2 hour. Serves 5 to 6.

 

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Bar-B-Que

Peggy Speth

 

2 lbs. hamburger

1 can chicken gumbo soup

2 onions, diced finely or about 1/4 c. onion flakes

1/4 cup catsup

1 Tbl. mustard

 

Put on all together and let it heat up, stirring occasionally. Then turn to simmer and let simmer 3 to 4 hours.

 

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Cabbage Patch Soup

Peggy Speth

 

1 lb. ground turkey

1 can Rotel tomatoes

1 small head cabbage, chopped

1 Tbl. sugar

1 can red beans

1 tsp. or Tbl. chili powder (according to taste)

1 onion, chopped

 

May add more tomato sauce. Cook in crock pot all day.

 

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Yams & Apples

Peggy Speth

 

1/4 lb. butter

1 cup brown sugar

1 cup water

1/4 tsp. salt

2 or 3 Tbl. corn starch

1 large can yams

4 to 5 apples, cut up

 

Mix together and boil until thickened. Add 1 large can of yams and 4 to 5 apples, cut up. Bake at 350 degrees for 1 hour.

 

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Party Buns

Jed Speth

 

2 pkgs. Pepperidge Rolls (20 per pkg.), cut buns in half

 

Spread: 1 & 1/2 sticks oleo, melted

3 Tbl. mustard

3 Tbl. poppy seeds

1 tsp. Worcestershire sauce

1 small onion, chopped (optional)

Minced ham

Grated Swiss cheese

2 Tbl. mayonnaise

 

Mix ingredients and spread on rolls (bottom). Fill with minced ham and top with grated Swiss cheese. Put top on. Wrap in foil. Bake in 400-degree oven until cheese melts and bubbles (about 12 minutes).

 

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Beef Stew

Peggy Speth

 

1 lb. beef chunks

1 large sliced onion

Sprinkle of garlic salt

4 cups water

1 Tbl. lemon juice

1 Tbl. salt

1 tsp. sugar

1 tsp. Worcestershire sauce

1/2 tsp. pepper (or less!)

1/2 tsp. paprika

2 bay leaves

Dash allspice or cloves

6 large carrots, sliced

6 large potatoes, diced

 

Brown beef chunks. Add all ingredients except potatoes and carrots. Simmer 2 to 3 hours. Add carrots and potatoes, cook until soft.

 

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Great Harvest Honey-Wheat Bread

Terry Morgan

 

1 pkg. yeast

1 & 1/2 cups warm water

2 Tbl. honey

1 & 1/2 tsp. salt

4 & 1/2 cups whole wheat flour (ground as fine as possible)

1 Tbl. wheat gluten

 

Mix all ingredients and knead about 5 to 10 minutes, place in greased bowl and let rise 2 hours in warm, moist place. (I put it in a cold oven on a rack over a pan of boiled water. The steam from the hot water heats the oven and helps the bread.) It may not quite double in size, but will rise noticeably. Punch down, knead a little more, then shape into a loaf and put in greased loaf pan. Let rise 45 minutes (I boil the water again and set it in the oven again). Bake at 350 degrees for 30 minutes (be sure to take the bread and pan of water out and preheat the oven, first). Makes one no-fat loaf. Under 2,000 calories per loaf or 2.2 to 2.3 calories per gram of sliced bread. Tip: I throw all the ingredients into a bread machine to do the initial mixing, but the bread will be too heavy and stiff for my machine to process completely, so I take it out after a minute and hand-knead for 5 to 10 minutes. The secret to extra good taste is to have freshly-ground flour which has a better flavor than store-bought which has been sitting on the store shelves a longer time. This is my own recipe that I came up with after research and experimentation.  

 

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Jeff Matsonís Pistachio Chocolate Chip Pudding Cookies

(Or use any flavor of pudding and chips!)

Terry Morgan

 

2 & 1/4 cups unsifted all-purpose flour

1 tsp. baking soda

1 cup butter, softened

1/4 cup sugar

3/4 cup light brown sugar

1/2 tsp. vanilla

1/2 tsp. almond extract

1 small pkg. pistachio instant pudding mix (used dry)

2 eggs

12 oz. pkg. of chocolate or butterscotch chips (I use half of each)

1 cup chopped nuts (optional)

12 drops green food coloring (optional)

 

Cream butter and sugar in medium bowl. Add eggs, food color and flavorings and continue to mix. Beat in pudding, then  mix in all but nuts and chips. After it is all mixed, stir in nuts and chips. Batter will be very stiff. If desired, cover bowl and chill a few hours for easier handling. Drop by spoonfuls onto cookie sheet. If desired, can roll into balls. Bake at 375 degrees for 8 to 10 minutes. Do not overbake. Optional: when cool , drizzle with green frosting or while warm, roll in confectionerís sugar (although it doesnít really need the extra sweetness) or place additional nuts and chips on top before baking to decorate. Makes about 50 cookies of 130 calories each. This also works with different pudding flavors (adjust the flavorings and chips as appropriate). A family favorite is to make this with butterscotch pudding (add extra vanilla flavoring in place of almond). Will also work with banana pudding, chocolate pudding (try using white chocolate chips or peanut butter chips in combination with chocolate chips), or French vanilla pudding (using macadamia nuts) or more -- become a gourmet chocolate chip cookie baker!

 

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Terryís Jamaican Banana Bread

Terry Morgan

 

This recipe is my own invention:

 

1 & 1/2 cups all-purpose flour

1 cup quick-cooking oats

1/2 cup sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 cup chopped nuts

1 cup ripe mashed bananas (abt. 3 large)

1 8-oz. can crushed pineapple, do not drain

1/4 cup oil

2 eggs

1/4 to 1/2 cup candied cherries, cut up

1 cup semi-sweet chocolate chips

Butterscotch chips (optional)

 

Mix together moist ingredients. Add to dry ingredients. Stir until blended. Do not overbeat. Pour into greased loaf pan. Optional: sprinkle with butterscotch chips. Bake at 350 degrees for 50 minutes. Can drizzle a glaze over the top (if not using butterscotch chips). Remove from pan. Cool, wrap and let age 1 to 2 days for best flavor.

 

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Momís Jamaican BBQ Sauce

Terry Morgan

 

1 & 1/2 cups cider vinegar

4 tsp. lemon juice

3 Tbl. Worcestershire sauce

2 tsp. brown sugar

1 Tbl. prepared mustard

3/4 tsp. salt

1/2 tsp. monosodium glutamate

1 cup catsup

1 Tbl. liquid smoke flavoring

1 tsp. cayenne pepper or black pepper

1/2 cup tomato puree or a small can of tomato paste

 

Mix all well and store in refrigerator for up to 4 weeks. Really good with pork, chicken, etc.

 

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Richardís Lemon-Garlic Marinade for Chicken

Richard Morgan

 

1/2 cup vegetable oil

Juice of 2 medium lemons

2 Tbl. soy sauce

4 cloves minced garlic

1/2 tsp. oregano

1/2 tsp. ground pepper

 

Cut up a chicken and let marinate in this mixture overnight, then grill. This is a Morgan Family favorite!

 

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Mattís Mustard-Vinegar Marinade

Richard Morgan

 

1/2 cup balsamic vinegar

2 Tbl. olive oil

3 Tbl. Dijon mustard

1 tsp. lemon-pepper salt

 

Cut up a chicken and let marinate in this overnight, then grill. This produces very tender, flavorful meat and is another Morgan Family favorite.

 

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The Best Regular Banana Nut Bread Youíll Ever Make

Terry Morgan

 

2/3 cup margarine or butter, softened

1 & 1/3 cup sugar

2 eggs

1 & 1/2 cups mashed ripe bananas

2 & 3/4 cups flour

1 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1/2 cup sour cream

1 cup chopped nuts (optional)

 

Cream butter and sugar, add other moist ingredients and blend. Add dry ingredients and mix. Mix well, but do not overmix. Stir in nuts. Spoon into greased loaf pan and bake at 350 degrees for 60-75 minutes.

 

When cool, can add optional glaze to make it extra good: 1 cup mashed bananas, 1 cup sugar and 2 Tbl. lemon juice. Combine bananas and sugar in saucepan and bring to a boil. Cook over over heat for 5 minutes while stirring. Remove from heat, add lemon juice. Push through a strainer. Cool, then pour over cooled banana bread.

 

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Denise Jex Chapmanís Corn Chowder

Terry Morgan

 

Peel, then boil a couple of potatoes. Drain and chop potatoes; return to pan. Add 1 small can of corn, drained. Fry several pieces of bacon and crumble into potatoes and corn. Add 1 can undiluted condensed cream of mushroom soup and heat all. Makes a good, thick chowder.

 

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Bonnie Embryís Meatza Pie

Terry Morgan

 

1 lb. lean ground beef

1/2 tsp. garlic salt

1/2 cup bread crumbs

2/3 cup evaporated milk

1/3 cup ketchup

2 oz. canned mushrooms

2 or 3 cheese slices

1/4 tsp. oregano

2 Tbl. parmesan cheese

 

Mix uncooked beef, garlic, milk and bread crumbs (may need to use hands) and place in a pie plate, spreading in bottom of plate and making a rim. Spread layer of ketchup on top. Arrange mushrooms on top, then cheese. Sprinkle with oregano (or poultry seasoning) and parmesan cheese. Bake 400 degrees for 20 minutes.

 

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Jennyís Favorite Chicken and Rice

Terry Morgan

 

1 & 1/2 cups regular, long-grain rice

1 can condensed cream of mushroom soup

1 can condensed cream of chicken soup

1 can condensed cream of celery soup

1 & 3/4 cup milk

3 & 1/2 to 4 lb. chicken, cut up

1 pkg. dry onion soup mix

 

Grease 9 by 13 inch pan. In a saucepan, combine soups, milk and rice. Heat over low flame until hot (but not boiling). Pour into 9 by 13 pan. Carefully lay chicken pieces on top. Sprinkle soup mix over chicken. Seal in foil. Bake at 325 degrees for 2 hours.

 

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Easy Asian Beef and Noodles

Terry Morgan

 

1 & 1/4 lbs. ground beef

2 pkgs. (3 oz. each) oriental flavor instant ramen noodles (or any flavor)

2 cups frozen vegetable mixture

1/4 tsp. ground ginger

2 Tbl. finely chopped green onion

 

In large skillet, crumble and brown beef. Pour off most of the drippings and pour all into a bowl and stir in one seasoning packet from oriental noodles. Set aside. In same skillet, combine 2 cups water, vegetables, noodles (broken up), ginger and remaining seasoning packet. Bring to a boil, reduce heat and simmer 3 minutes, covered, stirring occasionally. Place beef back in skillet, stir in green onion and heat together.

 

 

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Vegetable Beef and Bisquit Casserole

Kim Currier

 

1 & 1/2 lbs. ground beef

1 can Campbells Golden Corn Soup

1 can tomato soup

3/4 cup water

1 can veg-all, drained

1 Tbl. Worcestershire sauce

1 (10-ct.) pkg. bisquits

1/2 cup shredded cheddar cheese

 

Cook meat, drain. Stir in soups, water, veg-all and Worcestershire sauce. Spoon into baking dish. Bake at 400 degrees for 10 minutes till hot. Meanwhile, cut bisquits into quarters. Remove pan from oven. Arrange bisquit pieces on beef mixture. Top with cheese. Bake 10-15 minutes or until bisquits are cooked.

 

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Asparagus Casserole

Kim Currier

 

2 cans sweet peas

2 cans cut asparagus, drained

2-3 mushroom soup cans

5-6 boiled eggs, sliced

 

Layer in this order: soups, peas, asparagus, and eggs. Repeat, ending with soup. You can add crushed-up saltines on top of soup. Bake at 350 degrees for 25-30 minutes or until hot and bubbly.

 

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Beef and Noodle Casserole

Kim Currier

 

1 & 1/2 lbs. ground beef

1 Tbl. butter

1 large onion, chopped

1 cup chopped green pepper

1 Tbl. Worcestershire sauce

1 pkg. (10 oz.) wide noodles, cooked and drained

2 cans cream of tomato soup

1 can cream of mushroom soup

1 cup shredded cheddar cheese

 

Cook and drain hamburger. In same skillet, melt butter over medium heat. Saute onion and pepper until tender. Add beef, Worcestershire sauce, noodles and soups; mix well. Spoon into  greased casserole; top with cheese. Bake at 350 degrees for 45 minutes.

 

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Ivy's Chicken Salad

Kim Currier

 

3 chicken breasts, boiled and cut into bite-sized pieces

1 lb. pkg. macaroni, cooked and drained

3-4 slices American cheese, cut up

1 to 2 chopped celery stalks

1/2 cup slivered almonds (optional)

3/4 to 1 cup mayonnaise

 

Mix all ingredients and chill.

 

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Chicken Enchilada Bake

Kim Currier

 

2 Tbl. butter

1/2 cup chopped onion

1/2 tsp. minced garlic

1/2 cup sliced ripe olives

1 (4 oz.) can diced green chilis, drained

1/2 cup sour cream

1 can cream of chicken soup

1 & 1/2 cups cubed, cooked chicken

4 oz. cheddar cheese

8 flour tortillas

1/4 cup milk

 

Heat oven to 350 degrees. In saucepan, melt butter, saute onion and garlic until tender. Stir in 1/4 of the olives, green chilis, sour cream and soup; mix well. Reserve 3/4 cup sauce, set aside. Fold in chicken and 1/2 cup of the cheese to remaining sauce. Warm tortillas as directed on package. Fill tortillas with chicken mixture; roll up. Place seam side down in ungreased baking dish. In small bowl, combine reserved 3/4 cup sauce and milk; spoon over tortillas. Bake at 350 degrees for 30-35 minutes or until bubbly. To serve, sprinkle with remaining cheese and olives.

 

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Chicken Tetrazini

Kim Currier

 

5 to 6 chicken breasts

2 large onions, cut into slivers

2 to 3 large cans mushroom soup

3 to 5 cans sliced water chestnuts

2 to 3 cartons sour cream

3 cans mushrooms

Enough cooked spaghetti for your family

 

Boil chicken and onion together, debone and tear into small pieces. Boil spaghetti noodles in remaining chicken broth until broth gets cooked down or until noodles are tender. In LARGE saucepan, warm mushroom soup, then add sour cream, mushrooms and water chestnuts. Once hot, add chicken and serve over spaghetti. Sprinkle Parmesan cheese onto your serving.

 

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Pretzel Salad

Kim Currier

 

1/4 cup melted butter

2 cups pretzels, ground coarsely

8 oz. cream cheese

1 cup sugar

1 container Cool Whip

2 (3 oz.) pkgs. strawberry Jello

2 cups HOT  pineapple juice

2 pkgs. frozen strawberries

 

Bake pretzels and butter (mixed together) at 400 degrees for 8 minutes. Cool. Mix cream cheese, sugar and Cool Whip together; set aside. Bring juice to a boil; add Jello and strawberries. Put cream cheese mixture on top of pretzel mix. Pour Jello mix on top of cream cheese. Refrigerate.

 

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Shrimp Dip

Kim Currier

 

1 large pkg. cream cheese

1 Tbl. lemon juice

1 can cream of shrimp soup

1/4 tsp. garlic powder

Paprika

 

Combine all ingredients. Beat with mixer until smooth. Top with paprika.

 

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Shirley's Sweet Potato Pie

Kim Currier

 

4 medium sized sweet potatoes to equal 4 cups

2 & 1/2 cups sugar

1/4 tsp. salt

2 cups milk

3/4 cup butter

1/2 to 1 tsp. cinnamon

1/4 tsp. nutmeg

4 eggs

 

Bake potatoes with skin on at 350 degrees until done. Peel them while still hot. Put back in pan. Put butter and sugar in with potatoes and mash with a fork. Add salt and milk. Take eggs and out in blender on high until foamy. Pour into potato mixture. Mix all ingredients thoroughly.

 

Spray a 9x13 Pyrex and pour mixture into pan. Leave 1/4 inch at top of dish. Bake at 350 degrees for 30-40 minutes.    

 

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Lazy Manís Beef Stew

Terry Morgan

 

2 lbs. beef stew meat

2 large potatoes, thickly sliced

1 onion, quartered

2 carrots, cut up

Couple stalks of celery, chopped

Fresh whole mushrooms

1 tsp. salt

1 can condensed cream of mushroom soup

1/2 can water

1 bay leaf

Pepper to taste

 

Pour soup and water over other ingredients in large casserole or Dutch oven. Cover. Bake at 250 degrees for 5 hours. Serve.

 

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Sauerkraut

Jed Speth

 

1 piece of pork (like pork chop, etc. We buy what is least expensive.)

1 or 2 bags of fresh sauerkraut (in Meat Dept.)

 

Brown pork or both sides. Add sauerkraut and cook over low heat 3 to 4 hours. Can use Nature's Season to add flavor. Sauerkraut is more sour when it sits in the fridge overnight.  

 

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Richardís Potato Pancakes

Terry Morgan

 

1/2 tsp. salt

1/8 tsp. pepper

1 egg

3 Tbl. grated or minced onions

2 cups grated potatoes

1/4 cup flour

1 Tbl. cream or milk

 

Beat egg well. Add cream, onions, potatoes, salt and pepper and mix. Add flour and mix again. Fry in butter or peanut oil in a griddle, flip over once until both sides are brown. Drain on paper towel and serve.

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