Site hosted by Build your free website today!

1999 Edition - Page 5 of 7


<-- Previous Page  / HOME / Index / Next Page -->


Index for this Page

Click on the name to go to that recipe.


Baked S'mores Hot Brie with Almonds
Cheddar Cheese Balls Hot Crab Fondue
Cheese and Spinach Puffs Invaluable References
Chicken Divan Italian Meatballs
Chicken Soup Louisiana Yummie (Guadalupe Mud)
Chile Con Queso Marinated Christmas Tree
Chocolate Pecan Pie No-Mix, One-Step Rolls
Chocolate/Pecan Pie Orange Sweet Potatoes
Cookie Dough Brownies Outrageous Artichoke Dip
Cream Cheese Pie with Fruit Glaze Peppers and Steak
Creamy Spinach Dip Roquefort or Bleu Cheese Dressing
Crepes Sausage Balls
Delicious Granola Spaghetti Pie
Dressing Rattlesnakes Steak Spaghetti
Easy Crab or Shrimp Appetizer Strawberry/Pineapple Congealed Salad
Easy Mini Cheesecakes Sweet and Sour Pork or Chicken
Egg Custard Pie Sweet and Sour Wings
Enchilada Casserole Texas Rattlesnake Chili
Ginger Crinkles Thousand Island Dressing
Guacamole Traditional Sugar Cookies
Hamburger Soup


Italian Meatballs

Barbara Reese


Soak in water, milk or stock to cover:

  1 slice of bread, 1 inch thick

Put through meat grinder twice (if you have one--otherwise mix well with


  1 & 1/2 pounds of meat, preferably equal parts of beef, pork and veal

Beat well and add:

  2 eggs


  1 T Butter

Saute in it until golden:

  1/4 cup finely minced onion

Add them to the meat.  Wring the liquid from the bread.  Add the bread to the meat add:

  3 T chopped parsley

  1 3/4 t salt

  1/4 t paprika

  1/2 t grated lemon rind

  1 t lemon juice

  1/2 chopped clove garlic

  3 T grated parmesan cheese

  1/4 t oregano  

Mix and form into balls.  Brown lightly in:

  2 T. oil  

Place in a casserole and half cover with homemade spaghetti sauce or a good brand of commercial sauce.  Baked covered for about 30 minutes.


For open house, I have multiplied this recipe sometimes by eight, and

that's a lot of meat balls!!!  They can be done ahead of time,  as much as three days and kept tightly covered in the refrigerator.  Leftovers also

freeze very well.  I'd also reccommend doing these at night when the

children are all bedded down.  They'd like to help, but the rolling of

these little meat balls just isn't for the little ones--it's time

consuming, and it's messy, but believe me, it's worth it!!!




Marinated Christmas Tree

Barbara Reese


2 bunches fresh broccoli

2 heads of Cauliflower

1 c cider or vinegar

1 T sugar

1 T Dill Weed (not seed)

1 T salt

1 t pepper, coarsley ground

1 clove garlic, minced or put through press

1 & 1/2 cups vegetable oil


Cherry tomatoes for garnish


Cut the broccoli and cauliflower into small flowerettes.  Mix the remaining ingredients well and pour over the broccoli.  Cover and refrigerate for 24 hours, basting the broccoli and cauliflower with the marinade occationally. (I find that it works very nicely if I put the veggies in a heavy plastic bag, pour the marinade over them, seal the bag and place it in a big bowl in the refrigerator;  I can then turn the bag and mix the vegetables around much easier).  When ready to serve,  drain the marinade and arrange the broccoli on a large platter with a lip.  in the shape of a christmas tree, using a large piece of the broccoli stalk as a trunk.  Place cherry tomatoes on the tree for Christmas balls.  Arrange marinated cauliflower around the tree as a background.  Serve chilled.  Can be used just as a salad





Barbara Reese and Pamela Frost


1 8 oz carton sour cream

4 med sized ripe avocadoes

Juice of one lemon

1/2 onion, chopped fine

2 cans chopped green chilies

1 tomato, peeled, seeded and chopped

2 cloves of garlic put through a press

salt and pepper to taste

small amount of salsa supreme to taste


Mix all ingredients; keep refrigerated till you serve.  Serve with tortilla





Chile Con Queso

Barbara Reese & Pamela Frost


Fry six strips of bacon.  Drain;  reserve the fat.  Crumble the bacon and

set aside.


In the top of a double boiler, over hot water, place a small amount of the

bacon grease.  Chop up one pound of Velveeta and put in top of double

boiler and let melt, stirring occasionally. Add two small peeled, seeded

and chopped tomatoes, the crumbled bacon, 1 can of chopped green chilies, and 1/4 to 1/2 cup Salsa de Chili Fresca (med. hot).  Serve with Doritos,





Outrageous Artichoke Dip

Barbara Reese


2 14 oz cans artichoke hearts, drained

2 cups grated Parmesan cheese (8oz.)

1 cup mayonnaise (not salad dressing or Miracle Whip)

1 cup sour cream

1 t. bottled red pepper sauce

2 pounds corn chips

Assorted fresh vegetables


Preheat oven to 300 degrees.  In food processor with steel blade porcess artichokes until finely chopped.  Place in large bowl with remaining ingredients (except chips and vegetables) and stir until well mixed.  Pour into a 4 cup casserole dish. (can be made ahead.  Cover and refrigerate up to 24 hours)  Bake 45 minutes or until golden brown and bubbly.  Serve warm with vegetables and chips.




Creamy Spinach Dip

Barbara Reese 


1 10-oz pkg frozen chopped spinach, thawed, and squeezed dry.

1 1/2 cups dairy sour cream

1 cup mayonnaise

1 pkg Knorr Vegetable Soup mix

1 can water chestnuts finely chopped

3 green onions, finely chopped, including green tops


Squeeze spinach until dry.  In medium bowl stir together spinach, sour

cream, mayonnaise, soup mix, water chestnuts and green onions.  Cover; refrigerate overnight.  Stir before serving.  If desired, serve with

pumpernickel bread or crackers.  Makes 3 cups.




Hot Crab Fondue

Barbara Reese


1 5-oz jar processed sharp Old English cheese spread

1 8-oz pkg cream cheese

1 7 1/2 oz King Crab, drained and flaked, or 7oz pkg frozen crab meat,


1/4 cup light cream

1/2 tsp. worcestershire sauce

1/4 t garlic salt

1/2 tsp. cayenne pepper (I prefer much less)


French bread, torn into bite-sized pieces


In top of double boiler over boiling water, combine cheese spread and cream cheese. Stir constantly until blended and smooth.  Add remaining ingredients except bread and heat until well blended, stirring

occasionally.  Serve hot in fondue pot or chafing dish with chunks of

bread.  If fondue thickens on standing, stir in a little more cream.  Makes 2 & 1/2 cups.




Sausage Balls

Barbara Reese


1 pkg coon cheese (very sharp), grated

1 lb hot sausage

3 1/2 cups Bisquick


Melt cheese in double boiler.  Mix sausage and Bisquick with hands and pour melted cheese over it.  Roll into balls the size of a large marble.  Freeze on a cookie sheet; then store in freezer bags in freezer till ready to use. Cook at 400 degrees for 10 minutes and serve with toothpicks.




Sweet and Sour Wings

Barbara Reese


Have ready:  3 1/2 lbs chicken wings, without the tips.  I generally cut

the wings at the joint so the individual pieces can be handled better as a

finger food.  I buy wings when they are on sale and keep them frozen until ready to use.  They are easier to cut at the joint when they are still

slightly frozen.  The discarded tips can be used to make chicken stock.


1/2 cup finely chopped onion

1/2 T oil

1/2 c catsup

1/4 c water

1 T soy sauce

1 T honey

1 t salt

1/4 t cinnomon

1/8 t ground cloves


Saute onions.  Add rest of ingredients except poultry.  Simmer 5 minutes. Cool .  Arrange wings in a large flat casserole pan.  Cover with

sauce. Refrigerate, covered, for at least 2 hours.  (I generally do it at

least over night).  Turn the wings once during this time.  Cover the pan

with foil when ready to bake and bake at 325 degrees for about 45 minutes.  

(These can be frozen and reheated and still be delicious--just don't over

cook them when re-heating.)




Hot Brie with Almonds

Barbara Reese


Lightly brown slivered almonds in butter in a skillet.  Take the top crust

off a whole brie.  Put the brie in the glass liner (oven-proof) of a

chafing dish or pie plate.  Top with bits of butter; Line the bottom of the

glass liner with bits of butter, also.  Put in a 325 degree oven until soft

and warm--about 10 minutes.  Top with almonds and serve with small pieces of French bread.




Cheddar Cheese Balls

Barbara Reese


1 lb cheddar cheese, grated

12 oz cream cheese, softened

1/2 cup chopped pimento-stuffed olives

3 T mayonnaise

1/8 t celery salt

1/2 t worcestershire sauce

2 T minced onions

Dash of garlic salt

Chopped fresh parsley


Chopped walnuts


Combine first 8 ingredients in a large mixing bowl; mix well and shape into 1-inch balls.  Roll one-third in parsley, one-third in paprika and rest in walnuts. Keep chilled till ready to serve




Cheese and Spinach Puffs (Make ahead appetizer)

Barbara Reese


1 10-oz pkg frozen chopped spinach

1/2 cup chopped onion

2 slightly beaten eggs

1/2 cup grated Parmasan cheese

1/2 cup shredded cheddar cheese

1/2 cup blue cheese salad dressing

1/4 cup butter or margarine, melted

1/8 t garlic powder

1 81/4 oz pkg corn muffin mix


In saucepan combine spinach and onion; cook according to spinach package directions.  Drain very, very well, pressing out any excess liquid. Combine eggs, cheeses, salad dressing, butter or margarine, and garlic powder.  Add spinach mixture and muffin mix; Mix well. Cover and chill. Shape dough into 1-inch balls.  Cover and chill till serving time, (or, place in a freezer container; seal, label and freeze.)  To serve, place chilled or frozen puffs on a baking sheet.  Bake in a 350 degree oven till light brown.  Bake chilled puffs for 10 to 12 minutes; bake frozen puffs for 12 to 15 minutes.  Serve warm. Makes about 60




Easy Crab or Shrimp Appetizer

Barbara Reese


8 oz pkg cream cheese, softened to room temp.

1 can crab meat orpkg. frozen crab meat (be sure to remove cartilege) or shrimp Combine:  

            3/4 c ketchup

            1 T lemon juice

            1 t horseradish (or more to taste)

            1/4 t worcestershire sauce


Place cheese on serving plate and mound with crab or shrimp. Top with

sauce. serve with crackers and a knife to slice it off




Invaluable References

Lorie Skidmore Call


My substitutions for Wine and Liquor in cooking.


In soups & entree's:

            Dry (unsweet) red wine...


                        beef broth, bouillon, consumme'

                        tomato juice (plain or diluted)

                        diluted cider vinegar or red wine vinegar

                        liquid drained from canned mushrooms

            Dry (unsweet) white wine...


                        chicken broth, bouillon, or consomme'


                        white grape juice

                        diluted cider vinegar or white wine vinegar

                        liquid drained  from canned mushrooms


In cheese dishes  (fondue, rarebit):

            Beer or ale...

                        chicken broth

                        white grape juice



In desserts:  (also remember many extracts available)


                        apple cider, peach, apricot syrup


                        pineapple juice, syrup flavored w/almond extrct


                        orange or pineapple juice


                        black cherry syrup or juice; raspberry boysenberry, currant, grape juice or cherry cider


                        peach, apricot, or pear juice


                        orange juice

            Creme de menthe...

                        spearmint extract or oil of spearmint diluted with water or grapefruit juice

            Red Burgundy:

                        red grapejuice; white burgundy: white grape juice




                        grape or currant juice (or syrup),cherry cider

Note:  to cut syrup sweetness, dilute with water....




Hamburger Soup

Sharon Rane


1 1/2 lb. lean ground beef            

1 can (6 oz.) tomato paste

1 medium onion, chopped            

2 tsp. worchestershire sauce

1 cup sliced pared carrots            

3 cups beef bouillon

1 cup sliced celery                      

1 cup sliced cabbage


In skillet, brown hamburger, drain thoroughly.  Add onion, carrots, celery and cabbagte.  Combine tomato paste, Worcestershire sauce and beef bouillon.  Add to Crock-Pot and stir to blend,  Cover and cook on low setting for 8 to 10 hours (on high setting for 3 to 4 hours)

8 servings (142 calories per 1 cup serving.)




Peppers and Steak

Sharon Rane


2 lb. lean round steak, 1 inch thick, cut to 1/2 inch strips 

1 cup beef bouillon

2 green pe\ppers, seeded and                   

1/4 cup soy sauce                            

1/2 tsp. ground ginger

1/2 tsp. garlic powder


Cut steak into serving portions.  Place half the steak in crock-pot and arrange green peppes on steak.  Place remaining steak on top.  Mix remaining ingredients and pour over meat.  Cover and cook on low setting for 8 to 10 hours (on high setting for 3 to 4 hours)

6 servings (186 calories per 4 oz. serving)




Delicious Granola

Sharon Rane


Spread 4 cups rolled oats on ungreased sheet cake pan and bake at 350 degrees for 10 minutes.


Stir in:

  1 cup flaked coconut                         

  3/4 cup wheat germ

  1 cup peanuts, coursely chopped (or other type nuts)


Then add:

  1/2 cup honey                                       

  1/3 cup vegetable oil

  1 tsp. vanilla


Mix until dry ingredients are well coated.  Bake at 350 for 20 - 25 minutes stirring occasionally to brown evenly.


Stir in:

  1 cup raisins


(Other dried fruit may be substituted for raisins)





Thousand Island Dressing

Jerry Vaughan


1 1/2 cups mayonnaise                              

4 stuffed olives, chopped

1/4 cup chili sauce                                       

1 tbl. minced bell pepper

1 cup diced celery                                       

1 tbls. chopped onion or chives

1 hard-cooked egg, sieved                               

1 teas. confectioners sugar


Combine ingredients.  Let set overnight to develop full flavor, but can be served immediately.  Yield: about 2 1/2 cups.




Roquefort or Bleu Cheese Dressing

Jerry Vaughan


1 6 ounce can evaporated milk             

1 pint mayonnaise

3 tbl. lemon juice                                         

Crushed garlic or 2 tbl. grated onion

1/2 lb. Roguefort or Bleu cheese, crumbled


Chill milk, add lemon juice and stir until thick.  Add remaining ingredients.  Stir well, Yield: about 3 cups.




Orange Sweet Potatoes

Jerry Vaughan


6 large sweet potatoes                                                

3/4 cup orange juice

1/4 pound butter                                                

1 cup chopped pecans

1 & 1/2 cups sugar                                        

1 bag miniature marshmallows


Peel and slice potatoes.  Cook until tender and drain.  Whip until fluffy.  Add other ingredients, reserving a few marshmallows for topping.  Put in 2 qt. casserole and top with marshamallows.  Bake at 350 until bubbly and marshmallows browned.  May be made ahead and refrigeated until time to bake and serve.  Serves 8.  May use canned sweet potatoes.  Variation: scoop out orange shells and fill with potato mixture.



Spaghetti Pie

Denise Cannon


Crust -

2 cups cooked thin spaghetti                             

1 Egg, beaten

1 oz. grated parmesan cheese                         

1 Tbl plus 1 tsp margarine, softened

In medium bowl combine all ingredients for crust.  Spray a 9 inch glass pie plate with nonstick cooking spray; spread paghetti mixture over bottom and sides of plate to form a crust.


Filling -

2/3 cup part-skim Ricotta Cheese

2 tsp. margarine

1/2 cup each diced onion and green pepper

1 garlic clove, minced (I just add a little garlic powder)

1/2 pound cooked ground beef or ground turkey, crumbled

1 cup canned whole tomatoes, drained and chopped (reserve liquid)

2 tsp. tomato paste

2 oz. mozzarella cheese, shredded


To prepare filling

Preheat oven to 350.  Carefully spread ricotta cheese over bottom of  crust and set aside.  In nonstick skillet heat margarine until bubbly and hot; add onion, bell pepper and garlic and saute until onion is translucent.  Add meat, tomatoes, reserved liquid and paste and cook, stirring constantly until mixture is slightly thickened and thoroughly heated.  Spoon meat mixture over ricotta cheese and bake until pie is thoroughly heated, 20 to 25 minutes.  Sprinkle pie with mozarella cheese and bake until cheese is melted, about 5 more minutes.  Remove from oven and let stand for 5 minutes before cutting.




Baked S'mores

Denise Cannon


8 - 10 whole graham crackers

1 box fudge brownie mix

3 cups mini marshmallows

2/3 cup chopped peanuts

1 cup semi-sweet chocolate chips


Place graham crackers in a single layer on the bottom of greased 9 x 13 pan.  (some of the crackers may need to be  cut to fit).  Prepare the brownie mix according to directions, then pour the batter over graham crackers.  Bake at 350 degrees for 25 - 30 minutes.  Remove the pan from the oven and top with  marshmallows, peanuts, and chocolate chips.  Return to the oven for 3 minutes.  Cool berfore cutting into squares.




Chocolate/Pecan Pie

Served at Women's Stake Conference, March 21, 1998


1 cup sugar                                                       

1 stick butter or margarine, melted                

One 9" unbaked pie shell   

1/4 cup cornstarch                                       

2 large eggs

1 tsp vanilla extract                                      

1 cup chopped pecans                  

1 (6 oz.) Nestles semi sweet chocolate  chips (do not melt chips)


Preheat oven to 350.  Combine first 5 ingredients in large bowl.  Stir in chocolate chips & nuts. Pour into pie shell and bake 40 min or until golden brown and begins to pull away from the sides of the crust.




Strawberry/Pineapple Congealed Salad

Served at the Stake Women's Conference, March 21, 1998


2 large packages Jell-O brand Geletin, strawbverry flavor

3 cups boiling water

2 2/3 cups cold water

1/2 cup Dannon brand vanilla yogurt

1 (15 & 1/4 oz) can Del Monte Brand crushed pineapple in its own juice, undrained


Combine Jell-O and yogurt and mix well.  Stir in boiling water until all is dissolved.  Add cold water and mix thoroughlly.  Stir in pineapple and pour into a 9: x 13: pan.  Refrigerate.




Louisiana Yummie (Guadalupe Mud) 

Sharon Rane


1st layer:

1 c. flour

1 stick butter (melted)

1/4 c. powdered sugar

dash salt

3/4 c. chopped pecans


Mix together and spread in a 9 x 13 inch pan.  Bake at 350 degrees for 12 to 15 minutes. cool.


2nd layer:

8 oz. cream cheese

1 c. powdered sugar

Mix together and beat above two ingredients. 

Fold in 1 c. cool whip -



3rd layer:

1 pkg vanilla instant pudding (3 oz.)

1 pkg. Chocolate instant pudding (3 oz.)

mix puddings together and spread on top of 2nd layer


Spread Cool Whip in top.  Sprinkle with chopped nuts and choc. curls.  Refrigerate several hours.




Traditional Sugar Cookies

Sharon Rane  


3/4 c shortening (part butter or margarine, softened)

1 c. sugar

2 eggs

1 tsp vanilla or 1/2 tsp lemon extract

2 1/2 c. flour

1 tsp. baking powder

1 tsp. salt  

Mix thoroughly shortening sugar, eggs, and flavoring.  Blend in flour, baking powder and salt.  Cover; chill at least 1 hour.  Heat oven to 400 degrees.  Roll dough 1/8 inch thick on lightly floured cloth covered board.  Cut into desired shapes.  Place on ungreased baking sheet.  Bake 6 - 8 min or until very light brown.





Sharon Rane


1 & 1/2 c flour

1 tbl sugar

1/2 tsp baking powder

1/2 tsp salt

2 c. milk

2 eggs

1/2 tsp vanilla

2 tbls butter (melted)


Measure flour, sugar, baking powder and salt into bowl.  Stir in remaining ingredients.  Beat with rotary beater until smooth.


For each crepe, lightly butter 8 inch skillet or crepe pan and heat over medium heat.  Pour scant 1/4 c.

batter into skillet.  Lift and rotate pan until batter  covers bottom.  Cook until light brown; turn and brown other side.


If desired, while warm spread butter, applesauce, sweetened strawberries, jam, or powdered sugar thinly on  crepes;  roll up jellyroll style.  Sprinkle with powdered sugar.


Note: unfilled crepes freeze well, so if you have any remaining crepes, store them in your freezer.  Just make a stack, alternating each crepe with 2 layers of waxed paper.  Then overwrap the stack in a zip lock freezer bag.  Freeze up to 4 months.  Let crepes thaw at room temperature about 1 hour before using.




Egg Custard Pie

Margaret Byrd


1 2/3 Tbl  sugar

4  eggs

1 & 1/2 c.milk

1 t. vanilla

Whole nutmeg grated on top before baking


Mix all except nutmeg.  Pour into unbaked shell. Grate nutmeg on top

Bake 350 degrees 45 min.  Turn up to 400 degrees till set.




Chocolate Pecan Pie

Margaret Byrd


Sift together

1 c. sugar

1/4 c. plain flour

2 Tbl. cocoa


Melt 1/2 c butter or margarine and pour into sifted mixture

Beat 2 eggs

1 t. vanilla

1 c. chopped pecans

Mix ingredients and bake in prepared shell 325 degrees about 30 to 35 minutes till set.




Ginger Crinkles

Katherine Tolman


heat oven to 375 degrees

2 1/4     flour     

2 tsp     baking soda

1 tsp     ginger

1 tsp     cinnamon

1/2 tsp  cloves

1 c.       brown sugar

3/4 c.    shortening or cooking oil

1/4 c     molasses

Stir together 1st 5 ingredients and 1/4 tsp salt.  Combine the remaining ingredients and beat well.  Add dry ingredients to beaten mixture, beating well.  Form 1 inch balls.  Roll in granulated sugar if desired.

Place 2 inches apart on an ungreased  cookie sheet for about 10 minutes.  makes 48.




Cookie Dough Brownies

Katherine Tolman


2 c       sugar

1 1/2 c. all purpose flour

1/2 c.    baking cocoa

1/2 tsp  salt

1 c.       vegetable oil

4          eggs

2 tsp     vanilla extract

1/2 c     chopped walnuts - optional



1/2 c.    butter or margarine softened

1/2 c.    packed brown sugar

1/4 c.    sugar

2 tbl      milk

1 tsp     vanilla extract

1 c.      all purpose flour



1 cup (6 oz. semisweet chocolate chips

1 Tbl shortening

3/4 c. chopped walnuts


In a mixing bowl, combine sugar, flour, cocoa and salt.  Add oil, eggs and vanilla; beat at medium speed for 3 minutes.  Stir in walnuts if desired.  Pour into a greased 13 in x 9 in x 2 in. baking pan.  Bake at 350 for 30 minutes or until brownies test done.  Cool completely.  for filling, cream butter and sugars in mixing bowl.  Add milk and vanilla. Mix well.  Beat in flour.  Spread over the brownies, chill until firm.  For glaze, melt chocolate chips and shortening in a saucepan stirring until smooth.  Spread over filling.  Immediately sprinkle with nuts, pressing down lightly. Yield: 3 dozen  




Texas Rattlesnake Chili

Sharon Rane


2 tbl      vegetable oil

1/2 c.    onion

1/2 c.    green pepper

1 clove  garlic, minced

1 lb.      ground beef

1 c.       cubed rattlesnake meat (or chicken)

2 tbl      chili powder

2 tsp     salt

1 tsp     cayenne pepper

8 c.      (2 - 16 oz. cans) tomatoes, undrained

2/3 c     (6 oz. can) tomato paste

2 c.      water

2 c.      lone star pasta, uncooked


In saucepan, heat oil and cook onion, green pepper and garlic until tender. Add meat; cook until done, about 5 minutes. 

Stir in seasonings, tomatoes and tomato paste.  Heat to boiling, reduce heat and simmer 2 hours.  Before serving add water and return chili to boiling.  Stir in pasta; continue boiling, stirring frequently, 10 - 15 minutes or until pasta is tender.  6 servings.




Dressing Rattlesnakes

Sharon Rane  


1.  Take dead rattlesnake, place on cutting board and hold firmly behind the head.

2.  Cut off head and discard.

3.  Cut off rattles for your collection.

4.  Strip off the skin and save. One long skin can make a good hatband.  With enough skins, you can   make a fine pair of boots.

5.  Make a long slice on the underside and remove all internal organs.

6.  Cut into chunks and refrigerate until ready to use.




Chicken Divan

Alison Crosby


2 bunches fresh broccoli

4 cups sliced cooked chicken breasts

2 cans cream of chicken soup

1 cup mayonnaise

1 t. lemon juice

1 t. curry powder

1/2 cup shredded cheddar cheese

1/2 cup bread crumbs

1 T. melted butter


Steam broccoli until tender - drain.  Arrange in a greased baking dish.  Place chicken evenly on top.  Combine soups, mayo, lemon juice and curry.  Pour over chicken.  Sprinkle with cheese.  Top with buttered crumbs - Bake 350 for 30 minutes




No-Mix, One-Step Rolls

Janice Dixon


Buy any loaf of frozen bread dough.


1.  Let thaw overnight in fridge to soften.

2.  Spray muffin tins with Pam.

3.  Take pieces of roll dough and roll into balls, 3 balls at a time.

4.  Place 3 balls into each muffin tin.

5.  Let rise until doubled (3 to 4 hours)

6.  Bake at 400 for 10 to 15 minutes or until brown.

7.  Serve hot.  Yield: 2 dozen




Chicken Soup

Janice Dixon


4 to 5 chicken breasts or mixed parts                             

4 celery ribs, chopped

Large onion, chopped                                                           

1/2 pkg. noodles

1/2 lb carrots, sliced                                                    

salt & pepper to taste

Fresh broccoli (Optional)


1.  Boil chicken unti ldone.  Remove meat from bones.  Save stock (broth)

2.  In broth, add fresh vegetables and chicken.  Boil until done.

3.  Add noodles and cook until done ( 10 minutes)

4.  Add brocolli for 4 - 5 minutes

5.  Serve hot.  Yield: Large pot




Easy Mini Cheesecakes

Janice Dixon


Three 8 oz large pkg. cream cheese, softened                        

1 cup sugar

5 eggs                                                                          

1/2 t. vanilla (optional)


Cherries or chocolate chips may be used for toppings.


1.  Soften cream cheese.

2.  Add  sugar and beat with mixer until sugar is absorbed

3.  Add eggs, one at a time and beat with mixer.

4.  Add vanilla and beat in.

5.  Pour into paper cupcake liners, 3/4 full

6.  Bake at 325 for 15 to 20 minutes

7.  Cool and add toppings

8.  Refrigerate at least 3 to 4 hours.

9.  Serve cold.  Yield: 2 dozen mini cheesecakes




Sweet and Sour Pork or Chicken

Terry Allen


Marinade - Mariinade 2 - 3 hours

3 T Soysauce

1/2 t. Accent (optional)

1 t. ginger

1 t. garlic

(Reduce last two ingredients if you marinade several hours or overnight)


Meat - 1 lb lean pork, cut in 1" cubes


Batter  - Mix with meat just when ready to fry

1 egg & 1 egg yolk

6 T. Cornstarch (or more til meat and batter are thick and stiff and hard to stir)


Sauce - (Make ahead and freeze if desired - may double recipe)

2/3 c. sugar

1 T. Soysauce

1/2 c. vinegar

1 t. salt

1/2 c. pineapple juice

4 T. catsup

1/2 c water

3 T.  cornstarch


Combine all except cornstarch and water. Mix cornstarch and water together in small bowl. Bring to boil, and add cornstarch & water mixture.  Reduce heat and cook 5 - 10 minutes - low simmer.


Vegetable Mix -

1/2 c green pepper, 1" squares

1/4 c carrot, cut diagonally

1/2 c. round onion 1" squares

1/2 c pineapple chunks

1/4 t. accent (optional)

1/4 t. salt

Drain meat, add batter, deep fry - golden brown -  (chopstick bubbles)  *

Remove.  In 2 T. oil stirfry vegetables.  Add pineapple, accent and salt.

Add sauce and meat & heat.  Serve.

You may double the recipe (except vegetables) freeze 1/2.  Cook meat in oil

(chopstick bubbles).  Then freeze.  Partially thaw and refry.**

* Oil temperature - a wooden chopstick bubbles when stuck in oil

** Oil temperture - oil should be hot enough to begin to smoke.   




Enchilada Casserole

Jerry Vaughan


1 1/2 lb ground beef - saute with bell pepper, onion, spices

1 lb. grated cheese                                                 

1 pkg. torillas - about 12

1 can chopped olives                                                    

1 lg. onion, diced

1 can enchilada sauce                                                   

1 can tomato sauce

1 can water-dilute sauce to taste


Place layer of tortillas in bottom of casserole dish.  Take 1/2 of meat, olives, and onions and 1/3 of cheese and sauce and put over tortillas.  Make another layer of tortillas with meat, olives, onions, cheese, and sauce.  Put layer of tortillas and top with remaining sauce and cheese.  Bake 350 degrees for 20 - 30 minutes.




Cream Cheese Pie with Fruit Glaze

Jerry Vaughan


Pastry for 9" pie

1 8 oz. pkg. cream cheese

1/2 cup sugar

2 Tbl flour

3 eggs

1/3 cup milk

1 tsp vanilla extract


Preheat oven to 350.  Beat cream cheese until soft.  Add sugar gradually and work until smooth.  Stir in flour and unbeaten eggs and beat thoroughly.  Add milk and vanilla extract.  Beat until all traces of cheese disappear.  Filling at this point is liquid.  Pour into unbaked pie shell and bake until slightly brown or firm.  Good test is when tip of knife inserted in center of pie comes out dry.  Cool pie before spooning glaze on top.   Any prepared fruit pie filling may be used.


Blueberry Glaze:

Drain liquid from a can of blueberries into pan.  In small bowl stir 3 Tbl cornstarch and 3 tbl blueberry liquid until smooth paste.  Add to liquid along with 1 tsp grated lemon rind and 1 tsp lemon juice.  Add 3/4 cup sugar, cook stirring constantly, until syrup is clear, bubbly and slightly thick.  Cool, then spoon over cheese pie.  



Steak Spaghetti

Jerry Vaughan


2 cups cooked spaghetti - about one cup before cooking)

Add raw to the spaghetti the following:

1 cup grated cheese                                     

1 large onion - chopped

1 lb. ground beef                                          

1 green pepper - chopped

salt to taste                                                        

1 can tomato soup


Mix all ingredients together reserving a small amount of tomato soup and grated cheese.  Put in a casserole, cover top with the remaining tomato soup and the cheese.  Bake 1 hour, at 380.  If you like the casserole more moist, you can dilute the tomato soup with 1 cup water before mixing.  

<-- Previous Page  / HOME / Index / Next Page -->


Aldridge Creek Greenway - Green Mountain Nature Trail - Flower & Cat Pictures

My Backyard - My Living Room - Weatherly Ward Newsletter - My Family Tree