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Baked Potato Topper Mexican Creamed Potatoes
Broccoli and Cauliflower Salad Mexican Fiesta
Broccoli Cheese Soup Miniature Pizzas
Busy Day Applesauce Cake Minnie's Lemon Bisque
Buttermilk Chicken Mom Vaughan’s Chuck Roast in Foil
Buttermilk Chocolate Cake Mom’s Banana Bread
Cheese Strata Mom’s Mince Meat Cookies
Chicken Almondine Mom’s Porcupine Meat Balls
Chicken Enchiladas Monterey Melt
Chicken Tetrazzini Moo’s Recipe of Husband’s Delight
Chinese Beef and Pea Pods Oreo Delight
Chinese Steak Oven-Fried Chicken (Yummy)
Chocolate Chip Bundt Cake Pan Pizza Crust
Chocolate Chip Mint Cookies Parmesan Chicken
Chocolate Pumpkin Muffins Penuche
Christmas Toffee Poppy Seed Cake
Enchiladas Porcupine Meatballs
Fast Cream Cherry Pie Pork Chop Casserole
Fast Ice Box Pie Raspberry Slush
Fiesta Chuck Roast Red Beans and Rice Salad
Fruit-Candied Popcorn Smiley Face Cookie
German Pancakes Sopapillas
German Salad Dressing Spanish Peanut Cookies
Green Stuff Spinach Dip
Hot Almond Chicken Salad Super Breakfast Egg Casserole
Hot Chicken Salad Swiss Cheese Bread
Hot Fudge Pie Swiss Steak
Kay’s Cream Cheese Danish Taco Pork
Lemon Jello Salad-YUMMY!! Temple Bread Pudding
Louises’s Chicken Salad Teriaki Marinade
Marinated Cole Slaw Three Bean Salad
Marva Vaughan’s Frog Eye Salad Tortellini Soup
Mexi Chili Casserole Ugly Dumpling Cake
White Chili

Minnie's Lemon Bisque

Karen Romero


Yield: 6 servings


1 cn Large milk

1 pk Lemon jello

3 tb Lemon juice

1 1/4 c Boiling water.

1/2 c Sugar

1 x Crushed graham crackers

3 tb Sugar

3 tb Margarine


Chill canned milk. Whip. Mix jello, lemon juice, sugar, boiling water. Chill. When it begins to thicken, fold in whipped milk. Press graham crackers which have been mixed with margarine and sugar in bottom of 9x14" pan. Top with rest of graham crackers. Refrigerate. May add 1 (15 oz) well drained can pineapple, 3/4 small bottle chopped marachino charries, 2 c. cottage cheese, and 1/4 small pkg pastaschio instant pudding mix.




Chicken Tetrazzini

Karen Romero


Yield: 5 servings


10 oz Thin spaghetti

1/2 c Mushrooms, sliced

2 tb Margarine

1/4 ts Salt

1/4 ts Sage

1 cn Cr of Chicken soup

1 c Sour cream

2 c Cooked chicken, diced

1/4 x Onion

1 x Large clove garlic

1 tb Heaping - salad dressing


Break spaghetti into thirds, cook and drain. Saute mushrooms and onions in butter. Add salt, pepper, and sage. Mix soup with sour cream. Add to all other ingredients. Sprinkle generously with Parmesan cheese. Bake for 30 min at 350 degrees.




Teriaki Marinade

Karen Romero


Yield: 6 servings


1/2 c Veg oil

1/2 c Teriaki sauce

2 tb Minced onion

4 tb Honey

1 x Clove garlic

1/2 ts Gr. ginger


Mix and soak chicken or steak in refrigerator for 12 hours.




German Pancakes

Karen Romero


Yield: 2 servings


6 x Eggs

1 c Flour

1 c Milk

1/4 ts Salt

1/4 c Butter


Melt butter in 9 x 13 pan in 450 degree oven. Combine all other ingred and pour into pan. Bake 20 min.




Cheese Strata

Karen Romero


Yield: 4 servings


1/3 c Soft margarine

1/2 ts Dry mustard

1 x Clove garlic, crushed

10 x Slices bread, crusts removed

2 c Shreaded cheddar cheese

2 tb Parsley

2 tb Onions

1 ts Salt

1/2 ts Worcestershire,

1/8 ts Pepper

4 x Eggs

2 1/2 c Milk


Mix marg, mustard, and garlic. Spread over bread. Cut each slice into thirds. Line bottom and sides of ungreased 8x8x2" pan with some of the bread buttered side down. Mix cheese, parsley, onion, salt, worcestershire sauce, pepper. Top with remaining bread slices buttered side up. Beat egg stir in milk. Pour over bread, cover and refrigerate at least 2 hours. Bake uncovered in 325 degree oven about 1 1/2 hours or till knife comes out clean. Let stand 10 min before cutting. Serve with mandarin salad.




Pork Chop Casserole

Karen Romero


Yield: 4 servings


6 x Pork chops

1 pk Stove top stuffing

1 cn Cr of mushroom soup

1/2 cn Water

1/2 cn Milk


Brown chops and put in cake pan. Mix stove top stuffing as dirrected. Put over chops and combine soup, milk and water and pour over top. Bake at 350 degrees for 1 hours.




Tortellini Soup

Karen Romero


Yield: 3 servings


2 cn (14 1/2 oz) chicken broth

1 cn Tomatoes drained, cut up

2 cn (16 oz) chick peas, drained

2 x Cloves garlic

1 ts Cried basil leaves

2 c Cheese tortellini, cooked

2 tb Chopped fresh parsley

1 x Grated Parmesan cheese


Over medium heat, heat broth, tomatoes, peas, garlic and basil to boiling. Reduce to low. Add frozen or fresh cooked and drained tortellini. Heat through, stirring occasionally. Stir in parsley before serving. Sprinkle with cheese to taste.





Karen Romero


Yield: 6 servings


2 c Hot instant potatoes (mash)

1 tb Salt

2 tb Sugar

3 tb Dry yeast

2 x Eggs (well beaten)

6 c Flour (approx.)

4 tb Margarine (melted)


Mix together the milk, salt, sugar and margarine. Add hot potatos. Let cool. Add beaten eggs. Dissolve yeast in warm water. Add to mixture. Stir in flour, knead lightly. When it has risen to double, knead again. Roll out about the thickness of cookie dough. Cut in squares and fry in hot oil. Serve with honey, jelly or shake in sugar/cinn mixture.




Oven-Fried Chicken (Yummy)

Karen Romero


Yield: 4 servings


1/2 c Crisp rice cereal crumbs

1/2 ts Pepper

1/2 ts Paprika

1/4 ts Salt

4 Skinned chicken breasts OR

1 Butter-flavor cooking spray

6 Other chicken pieces


Combine first 4 ingredients in shallow dish. Coat each piece of chicken with cooking spray; dredge in cereal mixture. Place on baking sheet coated with cooking spray. Bake at 350 for 50 minutes or until done.




Spinach Dip

Karen Romero


Yield: 10 servings


1 c Mayonnaise

1 c Sour cream

1 pk Knorr Leek Soup mix

1 cn Water chestnuts, cut up

4 Green onions

1 pk Thawed frozen spinach

1 Round Kings Hawaiian bread


Mix all ingredients together. Cut top off round loaf and take out middle and break apart. Fill empty shell with mixture and dip with broken bread.



Buttermilk Chocolate Cake

Vera Faerber


3 c. flour

1 1/2c. sugar

1 c. Nestle’s Quick

2 tsp soda

1/2 tsp salt

2 eggs

1 c. oil

1 c. buttermilk

1 c. boiling water


Mix dry ingredients. Add other ingredients. Beat well. Bake in 9x13 pan at 325* for 40-50 minutes.




Raspberry Slush

Vera Faerber


2 c. sugar

3-1/2 c. water

Boil above 2 ingredients. When cool add:

juice of 4 oranges

2 c. crushed pineapple

2 c. fresh or 2 pkgs frozen raspberries

juice of 1 lemon

Freeze; when ready to serve, break into pieces. Put into cups and pour 7up or Gingerale over it. Serves 16




Mexican Creamed Potatoes

Traci Harris


4 large potatoes

1/4 c. butter

3/4 c. sour cream

1 Tbls. flour

1/2 pound grated jalapeno jack cheese

salt and pepper to taste

1/3 c. parmesan cheese

3 Tbls. fresh, chopped cilantro (optional)


Melt butter in 1/2 quart baking dish at 400*. Peel and cube potatoes. Add to melted butter, coat. Bake uncovered for 50 minutes at 400*. In small bowl mix sour cream and flour. Add cheese, salt and pepper and potatoes. Return potato mixture to baking dish. Sprinkle with parmesan cheese. Bake uncovered for 15 minutes at 400*.




Chocolate Pumpkin Muffins

Barbara Gamill


1 box chocolate Pillsbury Moist Supreme Cake Mix

1 cup Hungry Jack Mashed Potato flakes

3/4 tsp. ground cinnamon

1 tsp soda

1 3/4 c. solid pack pumpkin

1 c. skim milk

1/4 c. canola oil

2 extra large eggs,slightly beaten

3/4 c. finely chopped pecans

1 c. milk chocolate chips


Topping Ingredients:

2 Tbls. sugar

1/4 tsp cinnamon


Place rack in center of oven and preheat to 350*. In large mixing bowl using a wooden spoon, combine cake mix, mashed potatoes, cinnamon, and soda pressing out large lumps. Add pumpkin, milk, oil, and eggs and stir until combined. Stir in pecans and chocolate chips. Using a non-stick spray, spray standard muffin cups including the top. Fill muffin cups to the top mounding slightly in the center. Combine topping ingredients and sprinkle 1/4 tsp. on each muffin. Place unused portion of topping in air tight container for later use. Bake in center of oven for 20 minutes. Cool in pan on cooling rack.

Makes approximately 15 muffins.




Busy Day Applesauce Cake

Traci Harris


1 pkg. yellow cake mix

1 cup applesauce

1/3 c. oil

3 eggs

1 1/4 tsp. cinnamon

3/4 tsp. ground nutmeg

1/2 tsp. ground cloves

Combine all ingredients mixing on low speed until moist, then on high 2 minutes. Pour into greased and floured bundt pan. Bake 350* for 50 minutes. Cool on rack for 15 minutes while cake remains in pan. Remove cake from pan. Glaze


1 cup sifted pwdered sugar

1 tsp. light corn syrup

1/4 tsp vanilla

2-3 Tbls. applesauce

Mix in bowl until smooth and of drizzling consistency.




Fruit-Candied Popcorn

Traci Harris


1 large paper bag

non-stick vegetable spray

10 cup unsalted popped corn

1/2 c. butter

1/4 sugar

1/4 c. light corn syrup

1 pkg. (3oz.) fruit flavored gelatin


1/4 tsp. baking soda


Spray inside of paper bag with the non-stick spray. Place popped corn in bag and set aside. Place butter in 1 quart glass measuring cup and microcook on high 45-60 seconds, until melted. Add sugar, syrup and gelatin; stir well. microcook on high 3 minutes or  until mixture comes to a full boil. Stir in soda. (Mixture will foam up.) Immediately pour over popped corn in bag. Roll down top of bag to close. Microcook on high 1 1/2 minutes; shake bag well. Microcook on high 1 minute; shake bag vigorously. Microcook on high 30 seconds; shake. Microcook on high again for 30 seconds. Be careful not to burn or scorch your popcorn. Adjustments may be needed depending on our microwave. Pour candied popcorn onto wax paper to cool. Fun to make for holiday treats. Make separate batches of green and red for Christmas, orange and grape for Halloween, etc.




Chocolate Chip Bundt Cake

Traci Harris


1 pkg. (3 3/4 oz.) instant chocolate pudding

1 pkg. dark chocolate cake mix

1 cup sour cream

1/2 c. oil

1/2 c. warm water

4 eggs

1 1/2 cups chocolate chips

In large bowl combine all ingredients except chocolate chips. Beat 4 minutes, then fold in chips. Bake in greased and floured bundt pan. Bake 50-60 minutes at 350*. Cool on rack for 15 minutes while cake remains in pan. Remove cake from pan. Sprinkle with powdered sigar, if desired.




Chicken Enchiladas

Traci Harris


1-1/2 c. diced chicken (cooked)

1-1/2 c. grated cheese (divided)

1 can cream of mushroom soup

1 can mushrooms (fresh are the best)

1 small cn chopped green chilis

1 dozen flour tortillas


Mix chicken, 1/2 cup of cheese, soup, mushroom, and chilies. Spoon mixture into flour tortillas. Roll and place in a 9X13 pan. Top with remaining cup of cheese. Bake uncovered for 25-30 minutes at 350*.




Louises’s Chicken Salad

Jerlyn Miller


2 1/2 c. diced colk chicken (2 1\2 breasts)

1 c. celery

1 c. grapes

1\2 c. almonds

1 T. minced parsley

1 tsp. salt

1 c. mayonnaise

1\2 c. whipping cream (whipped or unwhipped)

Combine and serve





Three Bean Salad

Jerlyn Miller


1 can green beans

1 can yellow beans

1 can kidney beans or red beans

1/2 c. chopped green pepper

2 T. chopped onion



1/4 c. sugar

2/3 c. vinegar

1/3 c. salad oil

1 1/2 tsp. salt

1/2 tsp pepper


Combine all ingredients. Refrigerate. Sets better as it sits.




Buttermilk Chicken

Laurie Vaughan


1 cut up chicken

2 eggs

1 c. buttermilk

1 c. flour

1 T. paprika

3 T. sesame seeds

1 cube (8 T.) margarine

salt and pepper to taste

1 cup chopped pecans


Combine buttermilk and beaten eggs in flat bowl. Mix flour, paprika, salt, pepper and seeds in plastic bag. Dip chicken in egg/buttermilk mixture and then roll in flour mixture. Dip in melted margarine. Sprinkle with pecans. Bake at 350* for one hour. Serve with brown rice and good veggies.

Serves 8.




Broccoli and Cauliflower Salad

Velma Howell


1 c. grated broccoli (fresh)

1 c. grated cauliflower

1 Tbls chopped green onion

1/2 c. mayonnaise


Best if grated in a salad shooter. Mix together. Also can be made ahead of time as it is good left over.




Oreo Delight

Laurie Vaughan


First Layer:

1 pkg. Oreo’s, crushed (save some for topping)

1 stick margarine

1/2 c. chopped pecans

Put in 9 x 13  pan. Bake at 350* for 15 minutes. Remove fromoven; cool and set aside.


Second Layer:

1 (8oz) pkg. cream cheese, room temperature

2 cups cool whip

1 cup powdered sugar

Mix together and spread on first layer


Third Layer:

1 (6oz) chocolate instant pudding mix

3 cups milk

Mix and spread over second layer.


Fourth Layer:

1 cup cool whip- spread over third layer. Sprinkle oreo crumbs on top. Chill for 24 hours. Serves 12-15




Marva Vaughan’s Frog Eye Salad

Laurie Vaughan


Best if prepared 1 day ahead of serving:

Combine:  1 cup sugar

2 Tbls flour

1/2 tsp. salt


Add: 1 3/4 cups pineapple juice (from canned pineapple)

2 eggs, beaten


Combine and cook until thickened. Add 1 Tbls lemon juice. Cool mixture to room temperature.

Meanwhile bring 3 qts. water with 1 tsp salt to boil.

Add 1  (16 oz) Acini di Pepe pasta (in section with spegetti at store)

Boil 5 minutes. Drain and col slightly

Add pasta to egg mixture mix and rerefrigerate overnight in air tight container.

Next day add:

3 10 oz. can mandarin oranges, drained

1  20 oz. can fruit cocktail, drained

2  20 oz. cans pineapple (one crushed & one chunks)

1- 2 cups mini marshmallows

1 cup coconut

12 oz. cool whip

Mix together and cover tightly. Will last in refrigerator for 1 week. (You can add more fruit if desired. Avoid bananas. Red grapes are good)




Mom Vaughan’s Chuck Roast in Foil

Laurie Vaughan


1  3 lb. chuck roast

A1 sauce (1/2 of a 15 oz. bottle)

1 pkg. dry onion soup mix

2 can mushroom soup


In a 9 x 13 pan lay one long piece of foil lenthwise and another long piece of foil crosswise. There should be enough foil to form a tent around the roast. Put roast in center of foil. Spread with A1 sauce, onion soup mix, and mushroom soup. Wrap carefully and Bake at 350*. for 3 hours. This is a marvelous recipe that makes its own gravy.




German Pancakes

Laurie Vaughan


1 c. flour (1/2 c. white; 1/2 c. wheat)

1 c. milk

6 eggs

1 tsp. salt


Blend all ingredients ina blender for three minutes. Heat oven to 400*. Melt 1/2 c. butter in a 9x13 pan; (glass-NOT metal) Pour batter into pan and bake for 20 minutes. Serve with pancake syrup.

You can double recipe; however only half of the recipe will fit inthe blender at a time. Do Not double amount of butter. Divide batter between one 9 x 13 pan and one 9x9 pan.




Parmesan Chicken

Velma Howell


1/2 c. butter or margarine, melted

2 tsp. Dijon mustard

1 tsp Worcestershire sauce

1/2 tsp. salt (can omit)

1 c. dry flavored bread crumbs

1/2 c. grated Parmesan cheese

6-8 boneless skinless chicken breast halves

In a shall bowl, combine butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in an ungreased 9 x 13 baking pan. Drizzle with any remaining butter mixture. Bake 350* for 40-45 minutes or until chicken is no longer pink and juices run clear.




Swiss Steak

Elma Bartholomew


2 lbs. boneless round steak

1 16 oz. can diced tomatoes

1 8 oz. can tomato sauce

1 tsp. Worcestershire sauce

1 bay leaf (opt.)

1 or 2 medium onions, sliced

1 green pepper, cut into rings (opt)

Cut meat into serving size pieces. Heat frying pan until it sizzles when water is sprinkled on the hot surface. Spray with Pan and brown meat. Pour tomatoes and tomato sauce over meat. Put sliced onions and green pepper on top. Cover and simmer on low heat for about 2 hour or till meat is tender. Mix 1/2 water with 2-3 T. flour until smooth. Add to sauce and mix until thickened. Season with salt and pepper to taste. 6 servings




Spanish Peanut Cookies

Elma Bartholomew


1 c. brown sugar

1 c. white sugar

2 eggs

1 tsp. baking powder

1 c. born flakes

1 tsp. vanilla

1 c. shortening

1 c. oatmeal

2 c. flour

1 c. salted Spanish peanuts

Cream shortening and sugars. Add vanilla and eggs. Add baking powder, flour, corn flakes and peanuts. Drop by spoonfuls onto cookie sheet. Press down with a fork that has been dipped in flour to prevent dough sticking to fork. Bake at 350* for 10 minutes. 




Taco Pork

Martha Brooks


1 lb. boneless pork- cubed

taco seasoning

8 oz. salsa

4 t. peach preserves


Cover pork with taco seasoning. Brown in oil. Add salsa and peach preserves. Cover and simmer 25 minutes. Serve with rice.




German Salad Dressing

Jerlyn Miller


1 c. cider vinegar

1 c. sugar

1 1/2 T. onion salt

1 T. garlic salt

1/2 T. whole thyme

1/4 T. rosemary

1/4 T. sweet basil

1/4 T. capers with juice (opt.)

1/4 tsp. whole dill

1/4 c. lemon juice

1/2 c. orange juice

Shake well in a quart jar until salts and sugar are dissolved then fill bottle to 1 quart level with Wesson Oil.




Baked Potato Topper

Jerlyn Miller


1 can cream of celery soup

1\2 soup can of milk

1\2 c. shredded cheddar cheese

1 tsp. Dijon mustard

2 c. cooked broccoli flowerets (cooked 2-3 minutes)

4 hot baked potatoes

In saucepan combine soup, cheese, mustard. Heat on low until cheese melts. Add the cooked broccoli. Serve over the hot baked potatoes.




Kay’s Cream Cheese Danish

Jerlyn Miller



1 c. sour cream

1/2 c. sugar

1 tsp. salt

1/2 c. melted margarine

2 pkgs. yeast (2 T.)

1/2 c. warm water

2 beaten eggs

4 c. all purpose flour, sifted 3 times


In a saucepan over low heat combine sour cream, sugar, salt, butter and cool. In large bowl sprinkle yeast over water to soften. Add sour cream mixture, eggs and flour.  Mix well. Place in greased, covered bowl and refrigerate overnight.



2- 8 oz. cream cheese, softened

3/4 c. sugar

1 beaten egg

1/8 tsp. salt

2 tsp vanilla

Divide refrigerated dough into 4 balls. Roll out each separately in rectangles. Spread with 1/4 of the filling and roll lengthwise. Shape in crescent shape and score the top of each. Let rise 1 hour. Bake at 375* for 12-15 minutes, then glaze while hot.



1 c. powdered sugar

2 T. milk

1/2 tsp. vanilla

P.S. this is a very sticky dough to work with. Do not add more four. Moisten your hand with salad oil and spread oil on the rolling pin and counter that you work on.  



Porcupine Meatballs

Karen Romero


Yield: 4 servings


1 lb Lean ground beef

1/4 c Uncooked, long grain rice

1 Egg, slightly beaten

1 tb Parsley

2 tb Finely chopped onion

1/2 ts Salt

1/8 ts Pepper

1 cn Tomato sauce, 8 oz

4 tb Grape jelly

1/2 c Water

1 ts Worcestershire sauce


Combine onion, rice, salt, pepper, parsley, meat, egg, and half tomato sauce and half jelly. Mix thoroughly and shape into about 20 meatballs and place into skillet. Mix remaining sauce, water, Worcestershire sauce and jelly and pour over meatballs. Bring to boil, reduce heat, cover and simmer for 45 minutes, stirring occasionally.




Chinese Beef and Pea Pods

Karen Romero


Yield: 4 servings


1 lb Sirloin, 3/4" thick

1 x Slice grated ginger root

1 tb Soy Sauce

1 x Clove crushed garlic

7 oz Frozen chinese snow peas

1/4 c Salad oil

1/4 lb Mushrooms

3 x Stalk sliced chinese cabbage

8 x Medium sliced onion

8 oz Can sliced, water chestnuts

5 oz Can bamboo shoots

13 3/4 oz Can chicken broth

3 tb Cornstarch

2 tb Soy cauce

1/2 ts Salt

1/4 ts Sugar


Cut meat diagonally into thin slices. Mixsoy sauce, ginger and garlic. Marinate 1 hour. Drain peas. In skillet with 2 T oil brown meat. Remove and keep warm. Add 2 T oil. Stir fry cabbage, mushrooms for 2 minutes. Stir in remaining veg and 1 cup chicken broth. Cover and cook 2 minutes. Mix remaining broth, cornstarch, soy sauce, salt and sugar. Pour into skillet. Cook, stirring constantly until thickened and boils 1 min. Add meat. heat through. Serve over chow mein noodles.




Monterey Melt

Karen Romero


Yield: 1 servings


2 x Large slices french bread

2 x Slices Monterey Jack

3 x Slices ripe tomato

1 x Dash salt and pepper

1 x Handful alfalfa spouts

2 x Green onions, sliced

1 x Large mushroom sliced thin

2 x Slices avacado

2 x Strips fried bacon


Top bread with favorite salad dressing. Toast on one side. Top untoasted side with cheese and melt. Then other ingredients.





Karen Romero


Yield: 6 servings


1 lb Ground beef

1 Large onion

2 Cloves garlic

8 oz Tomato sauce

1 ts Sugar

1 ts Salt

1/8 ts Pepper

1/2 c El pato

1 c Water

2 tb Flour

12 Pkg corn or flour tortillas

1 lb Cheddar or velveta cheese


Brown meat, onion & garlic in skillet. Remove most of it & add everything but the tortillas, cheese and flour. Simmer for about five minutes. Add flour & thicken slightly. Soften corn tortillas in oil & dip in enchilada sauce that has cooled slightly. Place in 8X12X2 in dish. Add small amount of meat/onion & cheese to center of each tortilla. Roll up. Fill dish. (If using flour tortillas soften, if needed, in microwave - not in oil). Cover with remaining enchilada sauce and cheese. Bake at 350 degrees until bubbly, about 15 minutes.





Karen Romero


Yield: 16 servings


2 c Brown sugar

1 c Sugar

1 c Cream (canned milk)

1 tb Light corn syrup

1/4 ts Salt

2 tb Butter


Stir over medium heat to disolve sugar. Cook to soft ball stage - about 10 minutes, stirring constantly. Remove from heat. Add butter. Let stand without stirring until it cools a little. Add vanilla. Beat until creamy. I use my electric mixer until it starts to thicken. Add nuts. Pour into greased pan. Cut in squares.




Miniature Pizzas

Karen Romero


Yield: 24 servings


12 English muffins

1 Jar pizza sauce

1 pk Pepperoni slices

1/2 c Mozzarella & cheddar cheese

1/4 c Parmesan cheese


Preheat oven to 400 degrees. Cut English muffins in half and arrange on a cookie sheet. Spread each with 1-2 tablespoons of pizza sauce. Put 2-4 slices of pepperoni on each. Sprinkle with cheeses and top with parmesan cheese. Bake for 15-20 minutes. Kids love this.




Green Stuff

Karen Romero


Yield: 8 servings


1 cn (large) crushed pineapple

2 pk (small) Instant Pudding

1 Large bowl of Cool Whip

1 Medium bag mini marshmallows

1 c Pecans


(Use crushed pineapple in heavy syrup and Pistachio pudding). In very large serving bowl combine pineapple and pudding. Set for 10 minutes. Then mix in Cool Whip, marshmallows, and pecans which have been broken into small pieces. (This recipe is a tradition at our family gatherings. I don't remember where I got it but I've been preparing it for at least 15 years. It is best if prepared a night before serving. It can be used as a fruit salad or as a dessert.)




Temple Bread Pudding

Karen Romero


Yield: 4 servings


1/2 Loaf Raisin Bread

1/2 c Cream

1/4 c Butter

4 Eggs

1 ts Vanilla

1 Dash salt

1 cn Pineapple or fruit coctail

1/2 c Nuts

1/2 c Raisins


Butter sides of bread and cube. Place in small casserole dish. Beat eggs and add cream and vanilla. Stir in fruit and nuts. Pour over bread. Bake in 350 degree oven until set.




Poppy Seed Cake

Karen Romero


Yield: 12 servings


1 pk Yellow Cake Mix

1 pk Vanilla Instant Pudding

4 Eggs

1/2 c Water

1 c Sour Cream

1/2 c Margarine

1/4 c Poppy Seeds

1 ts Vanilla


Mix all ingredients WELL. Pour into greased and floured bundt pan. Bake at 350 degrees for 45 minutes or until done. Let set ten minutes, then turn onto cake plate and let set ten more minutes before removing pan. Sprinkle with powdered sugar while warm. (Variation: Use Lemon cake mix, lemon pudding, 1 1/2 t lemon peel, and 1 t lemon flavoring, 3/4 c oil, 1 c water, 4 eggs and 1/4 c poppy seeds. Frost with 1 c powdered sugar, 3/4 t lemon flavoring, 1-2 T milk and a few drops of yellow food coloring.)



Broccoli Cheese Soup

Martha Brooks


2 t. oleo or butter

3/4 c. chopped onin

5 cups water

6 chicken boullion cubes

8 oz. pkg.noodles

1 tsp. salt

2. frozen chopped broccoli

6. milk

1 lb. velveeta cheese (cubed)  

Put in butter and onions. Add water and boullin cubes. Boil 5 minutes. Add noodles and salt. Cook until noodles are done.Add brocolli and cook a little longer. Add milk and cheese. Cook until sheese is dissolved. refrigerate overnight (optional)




Moo’s Recipe of Husband’s Delight

( I renamed “Missionary’s Delight” since I have no husband)



1 1/2 lbs. ground chuck

1 large cream cheese

1 large sour cream

1/2 bag of noodles (approx.)

1 small tomato sauce

1 can tomato &  green chilis

1 large onion (I use more)

American Cheese (I like sharp)

Brown meat and onion; drain grease. Put tomato sauce and can of tomato and green chili (Rotel) in pan with meat and onion and simmer.

Cook noodles. Mix softened cream cheese and sour cream.

(Now the fun part) Layer in casserole dish. Cook at 350* for 35 minutes: meat noodles mix of sour cream and cream cheese repeat... top with American Cheese




Mexican Fiesta

Phyllis Cox


Meat Sauce:

4 lbs. ground beef

3 chopped onions

2 tsp. garlic salt

2 large cans tomato paste

4 tsp. chili powder

1 large can tomato sauce

23 oz. chili beans

Brown meat in skillet, sear onions. Add other ingredients, simmer 2 hours.

Other ingredients: arrange on buffet table in following order:

1. 2 large bags fritos, crushed

2. 6 cups cooked rice

3. Meat sauce

4. Head of lettuce, torn

5. 2 tomatoes, chopped, grated cheese

6. 1 large onion, chopped

7. Taco Sauce

8. Shredded coconut

9. Chopped Pecans

Guest spoon food onto plates in this order. Serves 15




White Chili

Alison Crosby


6 boneless chicken breasts

1 medium onion, chopped

1 cup celery

1/2 c. chicken stock

4 cans navy beans (undrained)

1-2 cans of rotel tomatoes

salt & pepper as needed


Boil chicken breast; cool; shred meat; reserve stock. Saute onion and celery in 1/2 c. shicken stock til tender.Add navy beans and rotel tomatoes (I use diced variety)depending on how spicey you like it. Add chicken meat and stock till right consistency. Use salt and pepper as needed. ENJOY

Good served with cornbread and salad. NOTE:in case you forget and toss stock, make your own with chicken bouillon cubes... that’s how I did mine.




Christmas Toffee

Jennie Robinson


1 c. margarine

1 c. butter

2 c. sugar

1 T. vanilla

Mix together. Bring to a boil stirring constantly. Boil  and stir until candy thermometer reaches 300*.

2 c. ground pecans

2 large Hershey’s chocolate bars

Put 1 c. nuts on bottom of jelly roll pan. Put 1c. chocolate on top to nuts. Pour first mixture on top of nuts and chocolate. Sprinkle  the second cup of chocolate on hot  toffee. Top with second cup of nuts on that. Let cool and set. Break into pieces. Store in air tight container.




Pan Pizza Crust

Jennie Robinson


1/3 c. warm water

1 T. yeast

Mix together

Add: 1 1/2 t. salt

2 t. sugar

2 1/2 t. oil

Mix in 3 1/2 c. flour. Knead and let rise until doubled. Divide in half and spread into pizza pans. Let rise for 1/2 hour. Top with sauce, prick with fork and bake for 5 minutes. at 475*. Add rest of preferred topping and bake 10-15 minutes more.




Hot Almond Chicken Salad

Jennie Robinson


2 c. cooked, chopped chicken

1- 8 oz. can pineapple chunks, with juice

1 T. soy sauce

1 t. ground mustard

1/2 c. mayonaise

1/2 c. sour cream

1 c. celery

1/4 c. chopped green onions

1/4 c. chopped almonds

Mix together. Bake at 350* for 20 minutes. Top with 1/2 c. grated cheese and 1/4 c. chopped, toasted almonds. Serve warm.





Marinated Cole Slaw

Jennie Robinson


1 medium cabbage, shredded

1/2 bell pepper, chopped

1 carrot, grated fine

1 T. finely chopped onion

Combine together. Then:

1/2 c. sugar

1/3 c. vinegar

1/3 water

1/2 t. salt

Mix together. Bring to boil for 1 minute. Pour hot marinade over cabbage. Refrigerate overnight. Stir in 1 c. mayonaise before serving.




Hot Fudge Pie

Jennie Robinson


2 eggs

1/4 c. flour

1/2 c. melted margarine

1 1/4c. sugar

1/4 c. cocoa

1 t. vanilla

Mix together. Pour into unbaked pie crust and bake at 350* for about 30 minutes until set. Serve warm with ice cream.




Mexi Chili Casserole

Jennie Robinson


1/2 lb. ground beef

15 oz. can kidney beans

15 oz. can tomato sauce

2 t. chili powder

1 t. salt

1/2 c. chopped onion

1 1/2 c. grated cheese

6 oz. corn chips (reserve 1 cup)

Brown meat. Add remaining ingredients and bake at 375* in a 2 qt. casserole dish for 25 minutes. Spread top with 1 1/2 c. sour cream. Sprinkle with 1/2 c. grated cheese and reserved chips. Return to oven for 3-4 minutes to melt cheese.




Fiesta Chuck Roast

Jennie Robinson


Boneless Chuck Roast- brown then put in dutch oven.

1- 16oz. jar picante sauce

1/2 c. chopped onion

1 clove garlic, minced

1 green pepper, cut in strips

3 medium carrots, peeled and sliced

Mix together. Cover and bake at 325* for 2 hours or until tender.




Chicken Almondine (Bell Buckle, Tenn. Tea Room)

Alison Crosby


3 cups diced, cooked chicken breast

1 can cream of chicken (or cream of celery) soup

2 T. fresh lemon juice

1 cup sliced almonds

3/4 c. chopped green pepper (optional)

1 cup Hellman’s mayo

1 onion chopped fine

1 c. grated cheese

1 1/2 c. crushed potato chips


Combine all ingredients except cheese and chips; put in 2 qt. pyrex dish; top with cheese and chips. Bake 350* for 35 minutes.

*Can add 1 can drained french cut green beans OR 1 can drained asparagus. ENJOY!! Serves 8-10




Chocolate Chip Mint Cookies

Phyllis Cox


3/4 c. butter

1/2 c. brown sugar

1/2 c. gran. sugar

1 egg

1 tsp vanilla

2 tsp peppermint extract

1 1/2 c. flour

1/4 c. unsweetened cocoa

1 tsp baking soda

1/4 tsp salt

1 c. chocolate chips

1 c. chopped nuts


Preheat oven to 350*. Cream buter and sugars. Beat in egg. Stir in vanilla and peppermint extract. Add dry ingredients and mix well. Stir in chocolate chips and nuts Drop by rounded teaspoons on cookie sheet. Bake 12-14 minutes at 350*.




Super Breakfast Egg Casserole

Velma Howell


6 eggs beaten

4 c.  cottage cheese

2 c. grated cheddar cheese

2 c. cooked bulk sausage


Grate cheese and cook sausage the day before if desired. Mix together in large bowl, pour into 9X13 greased glassed Pyrex or pan. Bake 350 degrees for 55 minutes. If desired garnish with sour cream , green onions and chopped tomatoes.

I made this casserole every month for three years during our mission for transfers. There were never left overs. It is so easy to make. You can add more eggs, sausage, cottage cheese or cheese to taste or size of your family or guest. Enjoy!!




Fast Cream Cherry Pie

Carla Murphy


1 graham crust

1 small whipped cream containter (Dream Whip)

6 t lemon juice

1 can Eagle brand sweetened Condensed milk

1 can sweet red pitted cherries

First drain cherries, set aside. Mix evaporated milk with lemon juice. Whip milk, lemon juice into 1 1/2 cups of whipped cream. About 2 minutes. Then mix in drained cherries til cherries turn whipped cream pink-about 1 minute. Pour into pie crust. Let stand in icebox for 2 hours.




Mom’s Banana Bread

Sue Zupko


2 c. sifted all purpose flour

1 tsp baking powder

1/2 tsp. baking soda

1 tsp salt



If you want to make a nuttier flavor and use food storage, put in 1.2 c. freshly ground wheat, decrease flour to 1 1/2 c., and increase baking powder to 1 1/2 tsp.


In large bowl:

Cream:  1/2 c. Crisco shortening;

Gradually add:  1 c. sugar

Blend in:  2 eggs, one at a time. Beat well

Add:  1 c. mashed banana. Mix well

Blend in:  sifted dry ingredients

Fold in:  1/2 c. chopped nuts (May omit)

Pour into greased bread pan (9x5x3”). Let set 15 minutes while oven preheats. Bake at 350* 60-70 min. Remove from pan after 10 min. Cool Thoroughly before slicing.




Swiss Cheese Bread

Sue Zupko


Makes 2 loaves:

5 to 5 1/2 c. enriched self-rising flour*

2 pkg. dry yeast

3/4 c. milk

1/2 water

2 T. sugar

1/4 c. oil

3 eggs

2 cups (8 oz) shredded Swiss Cheese

melted butter


Stir together 2 cups flour and yeast. Heat milk, water, sugar, and oil over low heat only until warm, stirring to blend. Add liquid ingredients to flour-yeast mixture and beat until smooth about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Blend in eggs and cheese. Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand.Stir in more flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until smooth and satiny, 8 to 10 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place (80- 85*) until doubled, about 1 1/2 hours. Punch down. Divide dough in half. Let rest 10 minutes. Shape dough in to balls and place in two greased 1 1/2 quart round baking dishes. Brush tops with melted butter. Let rise until doubled, about 1 hour. Bake in pre-heated 375* oven 25-20 minutes, or until done. remove immediately from baking dishes and brush with butter. Cool.

*spoon flour into dry measuring cup; level. Do not scoop.




Fast Ice Box Pie

Carla Murphy


1 pint soft ice cream

1 cup milk (can use skim)

1 small package instant pudding (can use any kind: banana coconut)

1 graham pie crust


Brown pie crust in oven for 5 minutes at 350 degrees. In a small bowl mix milk and instant pudding for 1 minute. Pour soft ice cream in pudding mix- then pour into a cooled crust. Let set in ice box at least 4 hours before serving.




Red Beans and Rice Salad

Nancy Hughes-Bailey


2 cups cooked kidney beans (or use 2  15 oz. cans)

1 cup cooked long-grain brown rice

2 T chopped red onion

1/2 c. (3oz) pimento

1/2 tsp minced garlic

3/4 tsp ground coriander

1/2 tsp ground cumin

freshly ground pepper to taste

1 1/2 tsp. fresh lime or lemon juice

1 tsp. oil (I use olive oil)


Mix red beans, rice, vegetables and seasonings in a bowl. Pour lime/lemon juice into another bowl. Slowly pour in the oil...whisk until the mixture is thick and cloudy.

Add the dressing the the bean mixture and toss. Cover tightly and chill for at least 2 hours. Stir once. This salad can be chilled for up to 2 days.




Chinese Steak

Nancy Hughes-Bailey


1 1/2 lbs. sirloin tips (or other steak of your choice)

1 large onion chopped

2 beef boullion

1 cup water

1 cup chopped celery

1 can drained water chestnuts

soy sauce to your taste

1 cup diced or sliced thin green peppers

1 can (3oz) pimentos

1 can sliced mushrooms


Cut steaks in small thin strips. Salt and pepper then dust strips with flour and brown in small amount of olive oil.

Add onion and 2 boullions ( that was dissolved in 1 cup water). Add chopped celery and water chestnuts. Add soy sauce to your liking and green peppers. Cook until tender. Add pimentos and mushrooms and serve over rice or chow mein noodles.




Ugly Dumpling Cake

Nancy Hughes-Bailey


1 pkg. (2 layer size) yellow cake mix

1 can (16oz) fruit cocktail

2 1/3 cups angel flake coconut

2 eggs

Mix cake mix, fruit cocktail with syrup, 1 cup of coconut and eggs in large mixer bowl. Blend, then beat at medium speed for 2 minutes.

Pour into greased 13 x 9 pan. Sprinkle with 1/2 cup brown sugar. Bake at 325* for 45 minutes.


1/2 butter or marjarine

1/2 sugar

1/2 evaporated milk


Bring butter, sugar, milk to a boil in small saucepan; boil 2 minutes. Remove from heat and stir in rest of coconut (1 1/3 cups.) Spoon over hot cake in pan.




Mom’s Porcupine Meat Balls

Jerlyn Miller


1 1/2 lbs. ground beef

1 1/2 c. cooked rice

1 tsp salt

1/4 tsp pepper

Combine, form into balls about  1 1/1 inches and place in baking dish.

2 onions, sliced

1 green pepper, sliced

1 T. shortening


Add: 2 1/2 to 3. tomato juice

2 T. worchestershire

salt & pepper

Pour over meatballs. Cover baking dish. Bake  at 350* for about 1 hour.




Lemon Jello Salad-YUMMY!!

Jerlyn Miller


1 3 oz. pkg. lemon jello

1 c. boiling water

1 c. cold water

1 can crushed pineapple; drained

1 c. minature marshmallows

2 c. cool whip

Dissolve jello in boiling water. Add cold water. Add the pineapple, marshmallows and fold in the Cool whip until it is smooth. Sprinkle the instant pudding over all and stir well. Pour into pan. Refrigerate until completely set. May be made day ahead.




Mom’s Mince Meat Cookies

Jerlyn Miller


1 c. shortening

1 1\2 c. sugar

3 eggs

3 c. all-purpose flour

1 tsp baking soda

1\2 tsp. salt

1 1/3 c. mincemeat

Cream shortening. Gradually add sugar. Add eggs and beat until smooth. Gradually add the flour, soda, and salt to the creamed mixture. Stir in mincemeat. Drop by tsp. onto greased baking sheets about 2 inches apart. Bake at 350* about 12 minutes or until lightly browned.




Hot Chicken Salad

Jerlyn Miller


4 c. cooked chicken (about 6 breasts)

1 can cream of chicken soup

1 can cream of celery soup

1/2 c. mayonnaise

6 hard cooked eggs, chopped

2 T. chopped onion

1 c. chopped celery

crushed potato chips; about 6-8 oz.

1/2 c. slivered almonds (optional)

Sauté onions and celery-if you like. Mix all ingredients except almonds and half of the potato chips. Spoon into casserole. Top with almonds and rest of potato chips. Bake at 350* for about 30 minutes.




Smiley Face Cookie

Jerlyn Miller


1/2 c. shortening

1/2 tsp. salt

1 tsp. lemon rind

1 c. sugar

Blend together


1 egg; beaten

2 T. milk

Add to first mixture


2 c. flour

1 tsp. baking powder

1/2 tsp. Soda


Stir in to rest. Put aside 1/4 c. of the cookie mix. Drop by teaspoonful on a greased cookie sheet. Smash with a glass covered cloth dipped in sugar. Put on the face.



1/4 c. cookie dough

1 T. cocoa (to color dough)

3 T. milk

Put in small tip cake decorator and sqeeze out a smiley face on each cookie. Bake at 350* for 8-10 minutes.

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