Rhubarb Bread

entry by LuAnn Webster

Here is a recipe for all the rhubarb that is growing now. It is really good. Don't forget to freeze some rhubarb to use during the winter.

1 c. brown sugar
1/2 c. white sugar
2/3 c.veg. oil
2 eggs
1 c.milk
1 tsp salt
1tsp.vanilla
2 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 cups diced fresh rhubarb (could be choped up in the food processor for a finer texture)
1 c. chopped walnuts (optional)
Mix all ingredients together well. Pour into 2 greased 9X5 loaf pans and cook at 350 degrees for about one hour or until cake tester comes out clean.

Hot Fudge Pudding Cake

entry by Martha Tew

1 c. flour
3/4 c. sugar
2 T. Cocoa
1/4 tsp. salt
1/2 c. milk
2 T. oil
2 tsp. baking powder
A friend w/ice cream

Mix all ingredients and pour into an ungreased 9" square pan. Mix 1 c. brown sugar with 1/4 c. cocoa and sprinkle on top. Pour 3/4 c. hot water over all. Bake 45 minutes at 350. call a friend with ice cream to join and eat hot.

Craisin Salad

entry by Danae Romrell
{this is the salad served at May's Enrichment}

· 1 head red leaf lettuce
· 1 head green leaf lettuce
· 1 head iceburg lettuce
· 8 ounces mozzarella cheese, shredded
· 1 6-ounce package Parmesan cheese, shredded
· 1 cup Craisins (dried cranberries)
· 1 pound bacon, cooked and crumbled
· 1/2 cup almonds, sliced
· 6 chicken breast halves, cooked and diced
· 1/2 cup sweet onion, chopped
· 1 cup sugar
· 2 teaspoons dry mustard
· 1/2 cup red wine vinegar
· 1 cup canola oil

Wash lettuces and break into bite-sized pieces in a large bowl. Add cheeses, Craisins, bacon, almonds, and chicken. In a blender, combine onion, sugar, mustard, and red wine vinegar. Blend and slowly add canola oil until well mixed. Pour on salad and toss or serve dressing on the side. Serves 18.

Easy Rolls

entry by Susan Salvesen/Michelle Steel

 

1 TAB. YEAST

1 CUP WARM WATER   DISSOLVE 10 MIN

1 TSP SUGAR

 1CUBE MARGRINE MELTED

1/2 CUP SUGAR

2 EGGS

1/2 TSP SALT

MIX WITH POTATOE MASHER THEN ADD  4 CUPS FLOUR

COVER  WITH PLASTIC WRAP LET RISE 3 HOURS.'

ROLL OUT LET RISE UNTIL DOUBLE

BAKE 350 FOR 10 TO 15 MIN

I MAKE THESE ON SUNDAYS THEY RAISE WHILE IN MEETINGS.  MAKES ABOUT 20 ROLLS. I ALWAYS DBL THE BATCH AND THEN FREEZE SOME FOR LATER IN WEEK.

Lemon Bread

entry by Susan Salvesen

 

1 CUP BUTTER           1/2 TEA SALT

2 CUP SUGAR            1 CUP BUTTERMILK

4 EGGS                   1 GRATED LEMON /PEEL OR 1TAB JUICE

1/2 TEA BAKING SODA     3 CUPS FLOUR

1 CUP FINELY CHOPPED PEACANS (OPT)

1 CUP BLUEBERRIES

CREAM TOGETHER BUTTER AND SUGAR, BLEND IN EGGS. ADD FLOUR,SALT, AND SODA.  MIX WELL.ADD BUTTERMILK. MIX AGAIN ADD GRATED LEMON PEEL. GENTLY TOSS BLUEBERRIES IN. MAKES 1 LG LOAF OR 2 SMALL. GREASE AND FLOUR PANS, BAKE AT300 FOR 1 HR 20 MIN. LEAVE IN PAN FOR 10 MIN THEN REMOVE POKE WITH TOOTH PICK THEN GLAZE WITH JUICE OF 2 LEMONS OR 1/4 C LEMON JUICE 1 CUO POWDERED SUGAR. I HAVE TRIED RASBERRYS AND HUCKLEBERRIES. WE LIKE BLUEBEERY BEST.  BEST THE DAY AFTER YOU MAKE IT.

THIS RECIPE TOOK GRAND CHAMP AT THE LOCAL FAIR.

Homemade Bagels

entry by Maren Stafford

1. Stir 1 TBsp. yeast and 1 TBsp. sugar into 1 cup warm water. Let bubble up for a minute.
2. Add 1 TBsp. oil, then sprinkle 1 cup flour onto the mixture and top with 1/2 tsp. salt, finally cover mixture with 2 more cups flour.
3. Set mixer (with dough hook on) on low setting, and mix until the dough comes away from the sides of the bowl.
4. At this point I added some fresh cranberries (abt. 1/4 cup) and kept mixing. I had to add more flour to compensate for the juice in the berries.
5. When the dough is a firm but elastic consistency form into a giant ball, spray the mixing bowl with PAM, place dough back in bowl and spray top with PAM.
6. Cover dough in bowl with a dish towel and let rise in a warm place (as with all of my dough I set mine in my oven at 200 degrees...when it reaches temp I turn it off and let the dough just sit in the warmth...speeds up the rise time!)
7. When the dough is double in size remove from bowl and cut into 6 equal sections. Start a large pot of water to boil, add 1 TBsp. sugar to water. Form each section of dough into a round ball, making a 2 inch hole in the middle with your thumb.
8. Set each bagel (two at a time) in the boiling water for 2 minutes, turning with the end of a wooden spoon after 1 minute. Set on a lightly greased cookie sheet.
9. Bake at 500 degrees for 15 minutes. Yeilds 6 bagels

Pineapple dream cake

entry by Lois Grover & Susan Salvesen

1 pkg. lemon or yellow cake

1 cup brown sugar

1 can crushed pineapple 20 oz

mix and bake cake as directed for 9x 13 cake pan

bring to boil sugar and pineapple to dissolve sugar
pour over cake while hot, then let cool

combine 3 1/2 cups milk and 2 pkgs. instant lemon or vanilla pudding
when set, spread over cooled cake
spread with cool whip and sprinkle with coconut

Porcupine Meatballs

entry by Maren Stafford

1 lb. lean ground beef
1 cup cooked rice (leftover sweet rice is great!)
1/2 cup ketchup
1/4 cup BBQ sauce
1 tsp. Mrs. Dash or salt & pepper
2 eggs
Mix all ingredients well in bowl. Scoop 2 inch balls onto cookie sheet with cookie scoop or spoon. Bake 350 until thoroughly browned. Serve with spaghetti, or on rice with sweet & sour sauce & sauted veggies. Also, if you want you can cook it up as meatloaf in a bread pan, or scoop individual little meatloaves into muffin tins for quick cooking time and easy serving.

Sweet & Sour Meatballs

entry by Toni Phillips (Tauna Egan)

3 lbs hamburger
2 eggs
1/2 c oatmeal
1 tsp salt
1/2 tsp pepper
1 onion, chopped

Mix and make meatballs and place on cookie sheet. Bake at 350 degrees for 20 minutes.

Sauce:
2 20oz cans pineapple tidbits (drain and reserve juice)
1/2 c chopped onion
1 c sugar
4 T cornstarch
1/2 c vinegar
2 c reserved pineapple juice (may need to add water to make 2 cups)
1 tsp beef bouillon granules
4 T soy sauce

Combine sugar, cornstarch, vinegar, bouillon, salt, soy sauce, and pineapple juice. Bring to a boil. Add green peppers (optional) and pineapple tidbits. Pour over baked meatballs. Place in labeled freezer bags and freeze flat.
Serve over rice.

Little Cheddar Meat Loaves

entry by Toni Phillips (Tauna Egan)

1 egg
1/2 c milk
1 c cheddar cheese
1/2 c quick cooking oats
1/2 chopped onion
1 tsp salt
1 lb ground beef
2/3 c ketchup
1/2 c brown sugar, packed
2 tsp mustard

In a bowl, beat the egg and milk.
Stir in cheese, oats, onion and salt.
Add beef and mix well.
Shape into 8 small loaves and place in 9x13 baking dish.
Combine ketchup, brown sugar and mustard; spoon over loaves.
Bake uncovered at 350 for 45 minutes.

Cheesy Stuffed French Bread

entry by Toni Phillips (Tauna Egan)

1 lb ground beef
1 can cheddar cheese soup
1/2 onion, chopped
1/2 green pepper, chopped
2 stalks celery, diced
1 T Worcestershire sauce
salt and pepper to taste
cheddar cheese, sliced
1 loaf French Bread or Kaiser rolls

Brown ground beef, add onions, green pepper, and celery. Simmer until tender.
Add cheddar cheese soup and Worcestershire sauce.
Slice top off French bread and hollow out the bottom piece.
Spoon ground beef mixture over bottom of French bread, place sliced cheddar cheese over ground beef.
Bake at 350 for 45 minutes.
Slice and serve.

STEAK MARINADE

entry by DaNae Romrell (I got this from allrecipes.com)

INGREDIENTS

• 1 cup vegetable oil
• 1/2 cup soy sauce
• 1/3 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 3 tablespoons Worcestershire sauce
• 1 tablespoon freshly ground black pepper
• 2 tablespoons Dijon-style prepared mustard
• 1 onion, sliced
• 2 cloves garlic, minced

DIRECTIONS

1. In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.

Huffy Puffy Doughnuts

entry by Maren Stafford (courtesy Connie Johnson)

2 cup milk
1/2 cup margarine
1/2 cup sugar
1 TBsp. slat
3 whipped eggs
1 TBsp. vanilla
1/2 cup warm water
2 TBsp. yeast 7 1/2 cups flour

Warm first 4 ingredients together in the microwave on high approx. 4 minutes. Add eggs and vanilla. Soften yeast in water and add to rest. Mix in flout, 1 cup at a time, until soft dough forms. Knead. Lt rise once. Roil out and cut in doughnut shape. Fry in hot oil.

Sourdough Pancakes

entry by Martha Tew (courtesy Ruby Jemmett)

Sourdough Starter-to be made ahead
2 cups water
1 TBsp. yeast
2 cups flour
1 TBsp. sugar

Put warm water into bowl. Sprinkle yeast over water and stir with wooden spoon until dissolved. Add flout and sugar. Mix until smooth. Cover and set aside on counter for 36-48 hours. Stir each time you do dishes. Store in refrigerator after set time. The night before you want to use the starter, add 2 cups water and 2 more cups flour. Stir well, remove 2 cups starter now, cover until morning. Save the rest in covered bow or jar for future use.

Pancakes-add the following to the 2 cups starter
3 TBsp. sugar
1 tsp. salt
2 beaten eggs
3 TBsp. oil
1 1/2 tsp. soda

Mix together, adding soda last. Fry on hot griddle. Batter will be thick.

Fruit Smoothie

entry by Maren Stafford
(who worked at Hogi Yogi in High School..."let's just say I know a thing or two about smoothies!")

In blender combine:
1 cup frozen strawberries
1 cup frozen peach slices
1 banana
1 cup pineapple juice
2 cups ice
Enough Orange Juice to fill the remaining space in blender
(hint:I use Crystal Light Orange to lessen calories)

Blend ingredients until mixed well. Serve through a straw!

Fruit Pizza

entry by Debbie Kuhn

2 graham cracker crust
3 pkgs cream cheese
½ t almond extract
2 t lemon juice
2 T. sugar (extract, sugar, and juice to taste)

whip above together and pour into pie tinsand top with:
2 pints strawberries
4 - 6 bananas
8 kiwis
Refrigerate 2 hours before serving

Sweet & Sour Chicken

entry by Maren Stafford

3 cups chicken pieces
1/4 cup ketchup
2 Tbsp. cornstarch
1 can (15 oz.) pineapple tidbits-drain & reserve juice
1/2 cup cider vinegar
1/2 cup brown sugar
1 1/2 cup green pepper chopped

In large skillet cook chicken pieces in 2 Tsp. oil, and remove from pan. Saute green peppers in the skillet until tender crisp. In a small bowl combine vinegar, ketchup, brown sugar, pineapple juice, and cornstarch. Add to green peppers and bring mixture to a boil. Stir sauce until it thickens. Remove from heat and stir in pineapple and chicken. Serve over rice.

Cashew Chicken

entry by Danae Romrell

1 Tablespoon olive oil
1 pound boneless skinless chicken breasts (cut into one inch chunks)
1 teaspoon minced ginger
1 teaspoon crushed garlic
1/2 Cup chicken broth
3 Tablespoons soy sauce
2 Tablespoon sugar
2 Tablespoon cornstarch
1/2 teaspoon Cayenne pepper
1 Tablespoon white vinegar
2 bell peppers - chopped (any colors - I like green and red)
3 green onions
1 cup cashews

1. Heat olive oil in a large skillet. Add chicken chunks. Stir in garlic and ginger. Cook until chicken is fully cooked.
2. While chicken is cooking, prepare the sauce. Combine: chicken broth, soy sauce, sugar, cornstarch, cayenne pepper and vinegar.
3. Once chicken is fully cooked, add peppers. Cook for about 2 minutes. Then add the sauce - cook for 1 - 2 minutes, until the sauce thickens. Remove from heat.
4. Add the green onions and cashews. Stir. Serve with rice.

Chicken Salad Sandwich

entry by Verla Archibald {served at June Enrichment}

Cook 1 whole chicken and cut into bite size pieces.
In large pan cook 1 cup rice, 1/2 tsp. salt & 2 cups water.
Put together rice & chicken.
Add:
1 lrg. can pineapple tidbits, drained
1 lrg. bunch green grapes
1 cup celery diced
1/2 cup slivered almonds
Mix with:
1 cup Miracle Whip salad dressing
1/3 cup milk (or half & half)
2-5 TBsp. sugar
grated rind of 1 orange
Serve inside croissants or rolls.

Chicken Pot Pie

entry by Nanette Hill

1cup carrots (cut small)
1 1/2 cups potatoes (cut up small)
1 cup peas
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1& 3/4 cups chicken broth
2/3 cup milk
2& 1/2 cups cut-up cooked chicken or turkey
Pie Crust ( to follow)

Cook carrots and potatoes and drain, set aside. heat butter in 2 quartsauce pan over medium heat until melted. Stir in flour, onion, salt andpepper. Cook stirring constantly until mixture is bubbly; remove fromheat. Stir in broth and milk. Heat to boiling stirring constantly. Boiland stir for 1 minute. Stir in chicken and vegetables.Heat oven to 400*. Prepare pie crust. Roll 2/3 of pastry to fit into a9x9x9 ungreased pan. Pour chicken mixture into pastry lined pan. Rollremaining pastry to fit top of filling. Turn edges over and cut slits intop. Bake about 35 minutes or until golden brown.

Pie Crust
2 &1/2 cups flour
1 cup Lard
1 TBS white vinegar
1 tsp salt
1 lg egg
1/4 cup cold water

Sift flour and salt. Cut in lard until mixture resembles fine crumbs. Mix water, vinegar, and egg together in separate bowl. Add to flour mixture and toss with fork until all flour is moistened and pastry cleans the side of the bowl. Do not over mix.

Hot Chicken Salad

entry by Verla Archibald {served @ Gathering of the Grandmas}

2 c. cubed cooked chicken
2 c. diced celery
1 c. diced pineapple
2/3 c. slivered almonds, toasted
1 c. Miracle Whip
1/2 c. grated cheese
1 c. crushed potato chips
1/2 tsp. salt
2 tsp. grated onion
2 Tbsp. lemon juice

Combine all ingredients except cheese, chips, & some of the nuts. After mixing, use the remaining ingredients for topping. Bake at 400-450 degrees for 10-15 min.

Sweet-n-Spicy Green Salad

entry by Maren Stafford

Romain heart lettuce
green onion
grated cheese
cut up turkey or chicken
sesame seeds
ranch dressing
red grapes {sweet}
Wingers sauce {spicy}

Toss all ingredients together except the Wingers sauce and ranch. When serving salad, drizzle dressings on top of each serving.

note: Wingers sauce can be purchased at the restaurant or in some grocery stores

Mexican Cheesecake

entry by Melissa Hodges

3 blocks softened cream cheese
2 large chicken breasts shredded
7 ounces green chilies (I like to puree mine)
1 egg beaten
1/2 cup chicken broth


Blend the ingredients adding chicken last
Bake @ 325’ 1 hour
(watch it not to overbake)
I cook mine in a spring form pan but you can bake it in a 9x9 pan also.

Top with salsa and cheese
Serve with Taco/Corn Chips

Stuffed Mushrooms

entry by Melissa Hodges

1 package Jimmy Dean sausage (sage or regular flavor)
8 oz. cream cheese
2 packages of mushrooms
3 green onions

Cut out mushroom stems-dice stems finely.
Brown sausage with onions and stems.
Drain sausage.
Add cream cheese and stir until smooth.
Fill the mushrooms with cream cheese/sausage mixture.
Place stuffed mushrooms on greased cookie sheet or brush bottom of mushrooms with butter.
Bake at 350 degrees for 20 minutes.

Bacon Wrapped Smokies

entry by Melissa Hodges

1 pound sliced bacon, cut into thirds
1 (14 oz.) package beef cocktail wieners
1/2 c. brown sugar, or to taste

Preheat the oven to 325 degrees.
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
Bake for 40 minutes, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting. 16 servings

Corn & Black Bean Salsa

entry by Verla Archibald

1 can Blk. beans-drained
1 can kernal orn-drained
1 cup chopped tomatoes
1/2 cup chopped green onion
2 TBsp. chopped cilantro
2 cerranto peppers chopped

Mix and add:
3 TBsp. olive oil
2 TBsp. lime juice
1 tsp. cummin
1/2 tsp. salt & pepper

Serve with chips

Spicy Muenster Fondue

entry by Maren Stafford

12 ounces (3 cups) Muenster cheese grated
1/2 sm. brick PepperJack Velveeta cheese (8 ounces)
1 (10 ounce) can green chile enchilada sauce
1 teaspoon cornstarch
1 tablespoon water
1 can diced tomatoes w/green chilies (undrained)

In a medium saucepan, heat enchilada sauce and water to a slow simmer. Toss cheeses with cornstarch and stir in slowly. When cheese is melted add tomatoes. Transfer to a fondue or crock pot and keep warm. Serve right away w/breads, chips, or veggies.

Cinnamon Swirl Bread

entry by Rachel Valentine

Place the following into bread machine or mixer.

1 1/3 c. water
1/3 c. melted butter
2 eggs
3/4 tsp. salt
4 c. flour
1/3 c. sugar
1 1/2 T yeast

Use dough cycle. When finished divide dough into 2 equal mounds. Working quickly, form a long narrow rectangle about 6' x 40'/ Paint the rectaangle with water or butter and sprinkle generously with dark cinnamon sugar. Roll thightly and place in 2 small greased loaf pans to rise. When doubled in size, bake at 350 degrees for 45 minutes, cover with tine foil for last 30 minutes to prevent over browning.

Whole Grain bread

entry by Rachel Valentine

3 T. yeast
1 c. warm water

4 c. warm water
1/2 c. sugar or honey
2 T. salt
2/3 c. oil
4 c. white flour
5 c. whole wheat flour
1/2 c. wheat germ
1/2 c. cornmeal
1/4 c. chopped oatmeal
2 T. sesame seeds
1 T. poppy seeds

Dissolve yeast in the water and let sit for 10 minutes. Mix 4 cups water, sugar, salt and oil and set aside. Let rest 10 minutes then add the yeast. Combine flours, wheat germ, cornmeal, oatmeal, sesame seeds and poppy seeds. Add 4 cups of the flour mixture to the water, sugar, salt and oil. Mix well. Add the rest of the flour 2 cups at a time. Dump out and knead . Cover and let raise for 10 minutes. Punch down. Repeat twice. Grease cupboard. Divide into 4 separate loaves. Shape, put in pans and let raise until double. Bake at 375 degrees for 30 - 35 minutes. Do not over bake!!

Wheat and Honey Pita Pockets

entry by Rachel Valentine

Don't be afraid to try these. They are so easy and inexpensive! They would be great to make if you had to live on food storage.

2 c. warm water
1 T. honey
1 tsp. salt
2 T. yeast
2 c. whole wheat flour

Combine water, honey, salt and yeast. Mix thoroughly, continue to add white flour until mixture cleans sides of bow. Knead until dough is smooth and elastic. Divide dough into 12 pieces. Roll into 1/8 thick circles on floured surface. (Any creases in the dough will cause pita to stick together.) Cover with plastic and let rest 30 minutes. Bake on pizza stone that has been preheated to 500 degrees. Bake pitas for 3 1/2 to 4 minutes. Watch carefully. Remove from oven when pita puffs up and is slightly golden. Place in large bread bag to soften and flatten.

Jane Fonda's Pizza Dough

entry by Rachel Valentine

1 tsp. honey
1 c. lukewarm water
2 tsp. active dry yeast
2 T. olive oil
1 tsp. salt
1 1/2 c. white flour
1 1/2 c. whole wheat flour

Combine honey and water with a whisk. Add yeast, let stand for 5 minutes. Add oil salt and flours. Stir until forms a ball. Turn onto lightly floured surface and knead until dough is smooth and elastic. (About 5 min.) Let rise 1 hour. Punch down and roll out onto pizza pan. Add toppings and cook 425 degrees for 15 minutes.

Honey Wheat Black Bread

entry by Nanette Hill

{This is similar to the bread that you get at the Outback Steakhouse. I love the heartiness of this bread. It has a slightly sweet taste and heavier texture. I substitute more cocoa powder for the coffee and leave out the carmel color. I also make 2 regular sized loaves instead of the 8 smaller ones. My kids love this hot out of the toaster with real butter.}

1 1/2 cup warm water
2 tablespoons unsalted butter or margarine, softened
1/2 cup honey
2 cups Unbleached Bread Flour
1 2/3 cup Whole Wheat Flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee (see alternative hints above)
1 1/2 teaspoon salt
1 tablespoon powdered caramel color (optional)
2 1/4 teaspoons instant yeast

Directions:
Manual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl. Knead the dough,by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.

Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be soft and smooth, but not overly sticky. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle.

Now:
Divide the dough into 8 pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look "puffy" but aren't doubled in size.

Bake the bread in a preheated 350 F oven for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a wire rack. Yield: 8 mini-loaves. This bread stays moist and delicious for at least four days. If you want a less sweet bread, just cut the honey to 1/4 cup and leave out the 1 tablespoon sugar. The bread won't stay moist as long, but has very good flavor.

Banana Bread

entry by Maren Stafford {Maho Schwartz}

1/2 cup butter
1.5 cups sugar
2 eggs
2 ripe bananas
{In mixer: cream butter & sugar, add eggs one at a time, add bananas.}
1 tsp. baking soda
1/2 cup water
{Dissolve soda in water & add to the mixture}
2 cups flour
1/2 tsp. salt
1/2 cup milk
{Mix flour & salt together, alternate adding flour/salt mixtured & milk a little at a time. Mix until well blended}

Grease 2 large or 4 small bread pans.
Evenly pour batter into pans.
Sprinkle chocolate chips on top if desired, but don't stir or they will stick to the bottom of the pan.
Bake at 375 for 30-40 minutes until an inserted fork comes out clean.

This recipe is picky, but well worth the percision! If you follow the recipe exactly you will have award winning banana bread everytime!

60 minute rolls

entry by Martha Tew

3.5-4.5 cups flour
3 Tbsp. sugar
1 tsp. salt
2 Tbsp. yeast
1 cup milk
1/2 cup warm water
1/4 cup margarine

Soften yeast in warm water with sugar. Melt margarine, add milk and salt. When yeast has bubbled add to milk mixture. Mix flour a little at a time until soft dough is formed. Knead to form elastic roll. Let rise 10 minutes. Roll out and cut rolls. Let sit in greased pan another 10 minutes. Bake at 425 for 12 minutes.

Whole Wheat Bread

entry by Yolanda Davenport

Mix and set aside yeast mixture:
2/3 cup of lukewarm water
3 T. yeast
1 t. sugar

In mixing bowl for 1-2 min. (until gluten (googlies) starts to form)
6 cups hot water
2/3 cup oil
3 T. salt
2/3 cup honey
2 T. molasses
2/3 cup applesauce (optional)
6 cups whole wheat flour

Mix in yeast mixture carefully. Let mixture set for 10-15 min. (until it gets kind of foamy)
Add 6 cups of white flour (unbleached) and 5 cups of whole wheat flour. Mix for about 10 min. Dough will be a little sticky but as it raises the wheat flour absorbs the moisture and is less sticky. Cover with a towel. Let raise until double, about 1 hr. Put oil on your hands and shape into loaves. Let raise until double. Bake 350 degrees for 15 min. Then 325 degrees for 30 to 40 min. Remove from oven and pans. Brush tops with butter, lets cool.

Makes 5 to 6 loaves. (The white flour helps give it a lighter texture)

Pumpkin Bread presented by 3 Oaks Country Bed & Breakfast

entry by LuAnn Webster

5 eggs2 packages (3 oz. each)
Instant vanilla pudding mix
1-1/4 cups vegetable oil
1 teaspoon baking soda
1 can (15 oz.) pumpkin
1 teaspoon ground cinnamon
2 cups all-purpose flour
1/2 teaspoon salt
2 cups sugar

In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5-in. x 2-1/2-in. x 2-in. loaf pans. Bake at 325 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. Yield: 5 miniature loaves. Also bread may be baked in two greased 8-in. x 4-in. x 2-in. lo9af pans for 75 to 80 minutes.

Directions: Mix all ingredients together and beat one to two minutes with mixer. Pour into 2 greased and floured loaf pans. Bake one hour at 350 degrees. Remove from pans when cool. Yields: Serves 6-12

Lemon Poppy Seed Bread presented by Eastholme in the Rockies

entry by LuAnn Webster

Ingredients:
3 c. flour
1-1/3 c. sugar
1 tsp. baking powder
1-1/2 tsp. salt
2 T. poppy seeds
1-3/4 c. milk1 c. oil
3 eggs
1-1/2 tsp. lemon extract
1-1/2 tsp. butter extract (optional)

Directions:
Mix all ingredients together and beat one to two minutes with mixer. Pour into 2 greased and floured loaf pans. Bake one hour at 350 degrees. Remove from pans when cool.
Yields: Serves 6-12

Park Avenue Strawberry Bread presented by A Park Avenue Mansion

entry by LuAnn Webster

{A moist and flavorful loaf, perfect for breakfast or afternoon tea.}

1 10-oz. package frozen strawberries, thawed
2 eggs
3/4 cup oil
1 cup sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon

Preheat oven to 325 degrees

Puree strawberries in a food processor or blender; set aside. Beat together the eggs and oil. In a separate bowl combine the sugar, flour baking soda and cinnamon. Add the eggs and oil mixture to the dry ingredients and mix well. Blend in the strawberries. Pour into a greased and floured loaf pan. Bake at 325° for approximately 60 minutes or until done. Cool on a rack in the pan for a few minutes, then turn loaf out of pan to cool completely before slicing. Makes 1 loaf.

Potato Rolls

entry by Melissa Hodges

1 Tbl yeast
1 1/2 Cup warm water
*let yeast dissolve in water

1 cup lukewarm mashed potatoes
2/3 Cup sugar
2/3 Cup Short ( 1/2 cup marg the rest crisco to equal 2/3 cup)
2 eggs
1/2 tsp salt
6-7 cup flour (I usually only have to add 6 cups)

Mix together, cover & refrigerate at least 4 hrs but no longer than 3 days.
Make into crescent rolls by rolling to large circle then spread with melted butter and then cut into "pizza slices" with pizza cutter. Roll from large end to small forming a crescent roll.
Bake @390' for 10-15 min

Peanut Butter Cookies

entry by Maren Stafford

3/4 cup creamy peanut butter
1/2 cup shortening
1 1/4 cup brown sugar
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cups flour
3/4 tsp. salt
3/4 tsp. baking soda

Preheat oven to 375. Cream first 6 ingredients. Mix in remaining dry ingredients. Drop heaping teaspoon fulls on ungreased cookie sheet, 2 inches apart. Flatten slightly with fork in criss-cross pattern. Bake for 7-8 minutes until set and just begining to brown. Cool on baking sheet. Store immediately in air tight container to make sure they stay soft. Makes 3 dozen cookies.

Easiest Snickerdoodles Ever

entry by Martha Tew

1 box yellow cake mix
2 tsp. canilla
1/3 cup vegetable oil
2 eggs

1/2 cup sugar + 2 tsp. cinnamon

Preheat oven to 373 degrees. Mix vanilla, cake mix, oil, and eggs. Place sugar and cinnamon in a shallow bowl. Form cookie dough into 1 inch balls and roll in cinnamon/sugar. Place on baking sheet nd bake for 8-10 minutes.

Chocolate Chip Cookies

entry by Rebecca Lainhart {mom's recipe~Vickie Winkle}

Cream the following:
2 cups white sugar
1 cup brown sugar
1 1/2 cup shortening {I prefer butter flavored}
4 eggs

Sift together & add to above mixture:
4 1/2 cups flour
2 tsp. baking soda
2 tsp. salt

Stir in:
2 tsp. vanilla
12 oz. chocolate chips
Nuts {optional-pecans are best}

Bake at 350 for about 11 minutes, until cookies are light golden bown. {I bake the cookies and then leave them on the cookie sheet to cool while the next sheet of cookies is in the oven. Not over baking them and cooling them on the cookie sheet makes the cookies even better! Also, sometimes I reduce the amopunt of flour by about 3/4 cup and then add 1 cup of oatmeal instead.}

The Easiest Pumpkin Chocolate Chip Cookies

entry by Jennifer Fullmer

Ingredients:

1 Spice cake mix
1 Can of pumpkin (29 oz)
1 Bag of chocolate chips

Directions:

Mix everything together and drop by rounded teaspoon fulls onto ungreased cookie sheet. Bake at 400 for 15 minutes. Cool on wire rack. They'll be gooey inside and might look uncooked until they cool. Makes about 5 dozen cookies.

Skor Bars

entry by LuAnn Webster

2 and 1/3 cups flour
2/3 C brown sugar
3/4 C butter
1 egg
2 C chocolate chips divided
1 C chopped nuts
1 can sweetened condensed milk
1 and 3/4 C skor bits

1. Heat oven to 350, Grease 9x13 pan
2. Stir together flour and brown sugar in large bowl. Cut in butter. Add egg; mix well. Stir in 1 and 1/2 C cholcolate chips and nuts. Reserve 1 and 1/2 C mixture
3. Bake 10 min. Pour sweetened condensed milk evenly over hot crust. Top with 1 and 1/2 C toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.
4. Bake 25 - 30 min. Sprinkle with remaining 1/4 C toffee bits. Cool completely.

Wilton Sugar Cookies

entry by Rebecca Lainhart

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon baking powder
1 3/4 cups flour
1 tablespoon milk
1/2 teaspoon almond extrat
1/4 teaspoon salt

Preheat oven to 375°F. Cream butter and sugar, add egg and mix. Add remaining ingredients and mix until smooth. Refrigerate dough 2 hours. Roll out dough 1/8 in. thick on lightly floured surface {use powdered sugar instead for a special touch}, dip cutters into flour {powdered sugar} before each use. Place on ungreased cookie sheet. Bake 12-15 minutes or until lightly browned. Place on cooling rack for 5 minutes, remove from sheet and cool.

Chicken Lasagna Roll-Ups

entry by Melissa Hodges

4 chicken breasts cooked and shredded (I have used 3 cans shredded chicken)
9 cooked and cooled lasagna noodles
1 bottle spaghetti sauce
1 16oz cottage cheese
Mozzarella cheese
1 package fresh parmesan cheese

Mix together 3/4 container cottage cheese, 1/2 jar sauce, 1 cup mozzarella cheese, 1/2-1 cup parmesan cheese and chicken.
Then season with salt, pepper, and garlic powder.
Spread meat mixture on each noodle and roll up. Set upright in casserole dish.
Top noodles with small layer of cheeses and then pour the rest of the sauce over rolled noodles.
Top with mozzarella cheese and bake.
Bake @350' for 20-30 min
A kid favorite!!!

No-Boil Lasagna

entry by Maren Tew

1 small-curd cottage cheese
2 eggs
1/2 cup Parmesan cheese
1 jar favorite red pasta sauce
1 cup water
1 can diced tomatoes
1 lb. sausage or ground beef, cooked/drained
1/2-1/4 small onion diced finely
1 Pkg. Lasagna noodles {uncooked}
4 cups shredded Motzerella cheese

Preheat oven to 350. In one bowl combine cottage cheese, paresan, 1 cup of the motz. cheese, and eggs; mix well. In another bowl mix cooked meat, pasta sauce, water, tomatoes, and chopped onions. On bottom of a 9x13 greased baking dish, spread 1 cup pasta sauce. Layer uncooked noodles, top with layer of cheese mixture, then layer the meat mixture. Repeat until your pan is full, and ingredients are used up. Top with remaining motzerella cheese. Can sprinkle with chopped parsley. Cover lightly with tin foil, bake 1 hour or until hot & bubbly. Let stand covered 15 minutes before serving.

Olive Garden's Alfredo Sauce

entry by Martha Tew

1 pint heavy cream (whipping cream)
1 cube butter
2 T. cream cheese
1/2 - 3/4 c Parmesan Cheese (dry)
3/4 t. garlic powder or garlic salt

In a sauce pan combine butter, heavy cream, and cream cheese. Simmer until all is melted and mixed well. Add Parmesan cheese and garlic powder. Simmer 15-20 minutes on low. Salt and pepper to taste. Serve over fettuccine noodles and cooked sliced chicken breasts.

Macaroni & Cheese

entry by Yolanda Davenport

1 lb macaroni cooked.
Sauce:
1 can cream of mushroom soup
1 1/4 cup milk
1 lb mild cheddar cheese shredded

Cook macaroni in boiling water. Prepare sause: Mix cream of mushroom
soup
and milk in sauce pan. Mix cream of mushroom soup and milk in sauce
pan.
Bring to boil, stirring nstantly. Remove from heat. Stir in shredded
cheese
until melted. Pour sause over drained cooked macaroni. Serve.

Saucy Chicken and Pasta

entry by LuAnn Webster

½ cup margarine
4 boneless skinless chicken breast halves, cut into 1-inch pieces
(can use already cooked and cut up chicken)
½ teas garlic powder
1 can (4 ozs.) mushrooms, undrained and chopped
1 cup frozen peas
4 cups wide noodles, cooked and drained
1 cup shredded Cheddar cheese

Heat margarine in large skillet on medium-high heat. Add chicken and garlic powder, cook 4 minutes. Stir in remaining margarine, mushrooms and peas, cook 2 minutes, or until chicken is cooked through. Stir in hot cooked noodles and cheese until cheese is melted. Season to taste with salt and pepper.

Homemade Pasta Alfredo

entry by LuAnn Webster

1 pkg Bow Tie Pasta
1/4 cup real butter
1/3 cup flour
1 ½ cup milk
1 pkg Alfredo Mix
1 pint cream (whipping)
2/3 cup shredded Romano cheese
2/3 cup shredded Parmesan cheese
Olives, Chicken, mushrooms (optional)

Bring large pan of salted water to a boil and add noodles, stirring occasionally until cooked through. In a heavy saucepan, melt butter on medium low, add Alfredo mix, and stir with a wooden spoon. Slowly add flour to mixture and continue to stir, do not let burn. (Will resemble sticky paste) Slowly add cream to sauce. Turn heat up to medium and continue stirring. Will thicken the longer it cooks. Sprinkle Romano cheese and ½ cup Parmesan into the mixture. Stir until melted. Serve over cooked noodle. Sprinkle with reserved Parmesan. Variations: saute chicken in butter, cut in strips. Add chicken to noodles. Chop olives, saute mushrooms 3 min add olives and mushrooms.

Potato Soup

entry by Melissa Hodges

1/2 Cup onion (chopped fine)
1/2 Cup Celery
2 Tbl Butter
Sauté these three together

2 Cup potato cubed
1 14oz Can chicken broth
1 tsp salt
1 tsp pepper
10 slices cooked bacon
Add these to top and boil together until potatoes are tender

Add 1 can evaporated milk
Mash potatoes a few times to add texture to the soup. (this is optional)

Add cheese when served if desired.

This recipe serves 3-4 people…I always double it.

Clam Chowder

entry by Melissa Hodges

This Recipe is for about 6 people

Potatoes - 1 fist sized per person
Onion, Celery, clam juice, canned clams, Half & Half, canned milk, seasonings.

In large stock pot:
Saute' 1/2 cup diced Onion &
1 cup diced Celery in 1 Tblsp butter.
Add:
Cut 6 potatoes into 1/2 inch cubes and boil (in clam juice til tender)
1 bottle of Clam Juice & juice from canned clams
1 Tblsp. Chicken bullion granules
1- 2 Tbl Clam base

1 1/2 tsp of any of the following Seasonings:
Lemon Herb Seasoning
Old Bay Seafood Seasoning

Add:
2 cans Evaporated Milk
1 Pint Half & Half
Thicken with Corn Starch
(Or you can make a roux and use that as your thickener)
(Using a roux base does make the CC even creamier)

-2-3 Cans of Clams
( use a combination of minced and chopped)


*Adjustments can be made for how thick & creamy or clammy you like it.

Cream Cheese Chicken Soup

entry by Melissa Hodges

1/2 Med onion chopped
1 Tbl butter
4 Cups Chicken Broth
3 large potatoes cubed
4oz softened cream cheese
1 Cup Cheddar Cheese
4 sliced carrots
2 cups cooked cubed chicken

1 Cup Milk
4 Tbl Flour
Mixed until smooth
Salt and pepper to taste

Sauté onion in butter add potatoes and carrots
Add Broth
Boil under veggies are tender
Then add Chicken and Milk/flour mixture until thickened
Then add Cream Cheese and 1 Cup Cheddar Cheese

Broccoli Cheddar Soup

entry by Melissa Hodges

2 14oz can Chicken Broth
1 Large bunch Broccoli
2 Bay leaves
3 tbl grated onion for flavor
1/2 Cup Butter
1/2 Cup Flour
2 tsp slat and ground pepper
2 can evaporated milk + 1 Cup milk
2 Cups Cheddar Cheese

Steam Broccoli, bay leaves and broth together until Broccoli is tender not mushy.
In large soup pan melt butter and gradually stir in flour then slowly add your 2 +1 cans milk. Add salt and onion at this time also.
Take Bay leaves out of broccoli and put 1/3 of the broccoli and _ the broth in the soup pan and the other in blender to puree the broccoli. Then add to soup. (I just pureed the broccoli in my soup pan with my Mr. Braun milkshake maker.)
Add 2 cups cheese and Enjoy!!

Tortilla Soup

entry by Melissa Hodges

4 Large Chicken Breast
1 clove garlic
1 onion diced (optional due to the onion in the salsa)
2 Tbl butter
2 14oz can chicken broth
1 packet chicken gravy packet
1 14oz ca petite diced tomatoes
1 Cup fresh salsa
1 Tbl Cumim
1 tsp salt

Cook in Crock pot on LOW for 7-8 hrs
(cube chicken and serve)
Serve with Tortilla Chips, sour Cream, cheese

White Chix Chili

entry by Rachael Shupe
(Winning entry @ the Super Saturday Chili Cookoff)

Melt 1/2 cube butter
Whisk in 1/4 C. flour
Cook till light brown color.
Gradually add: 2 C. half & half
Add: 3/4 c. chix broth
Stir constantly and simmer till thickened.
Add:
1 t. chili pwd.
1 t. cumin
1/2 t. pepper
1/2 t. salt
Then add:
2 chix breasts, cooked & diced
2 (4 oz.) can diced green chilies
2 can navy beans (white)
1 1/2 c. monterey jack cheese
Simmer for ten minutes.
Personal preference:
I like to cook it on low in the crockpot for 4 hours and I add garlic to mine.

Canadian Cheese Soup

entry by Yolanda Davenport (Lion House Cookbook)

½ cup chopped onions
1/4 cup butter or margarine
1/4 cup flour 1 quart milk
1 ½ T cornstarch 1 quart chicken stock
½ t Paprika 3/4 cup diced carrots cooked
½ t. salt 3/4 cup diced celery
1/4 t. pepper 1 cup shredded sharp cheddar cheese
1/4 cup chopped parsley

Saute’ onion in melted butter until transparent but not brown (5-10 minutes). Add flour, cornstarch, paprika, salt and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley. Amount of vegetables may be increased if thicker soup is desired. Makes 10 one cup servings.

Hamburger Soup

entry by LuAnn Webster

1 lb hamburger
1 onion, chopped
brown together, then add to following

In large kettle, about 6 qts, combine:
2 cans cream soup *see note
4 c tomato juice, can use tomato sauce or paste with water
1 c water
2 Tlb brown sugar
salt & pepper to taste
2 c grated carrots
3 c grated potatoes
do not add milk (will curdle)
Stir constantly until bubbles lots and thickens. Add more water if to thick.

*cream soup
3 cups instant powdered milk
3 Tlb corn starch
4 cups hot water
chicken bouillon to taste, about 1 Tlb
(you can add celery salt or chopped celery or chopped mushrooms for different soup taste.)
I use this for any recipe that uses cream soup.

A-27 Soup Base

entry by Toni Phillips

1 large cabbage (shred and let stand)
3 qt carrots (diced)
2 bunches celery
6 onions
3 red peppers
3 green peppers (Potatoes may be substituted for peppers)
4 1/2 qt tomatoes or juice
1 tsp pepper
1/2 c salt
4 qt water

Combine ingredients, boil 1 hour. Put 1 T catsup in bottom of each bottle. Place cooked mixture in bottles. Process for 20 minutes in water bath or in pressure cooker for 10 minutes at 10# pressure. When serving soup:brown hamburger and add 1 c consomme for each qt of soup mix.

Chicken Cheese Chowder

entry by Martha Tew

5 cups chicken broth
1 cup diced onion
1 cup shredded carrot
1.5-2 cups cooked chicken diced
1 cup diced celery
1 cup diced potatoes
1/4 cup butter
1/2 lb. Velveeta Cheese cubed

Cook vegetables in broth and butter until tender. Make thickening from 3/4 cup flour and water. Thicken soup, stirring a short time. Add chicken and cubed cheese. Stir until cheese melts. Add a little salt & pepper if needed. Makes 4 quarts, leftovers also freeze well.

Cream of Broccoli Soup

entry by Maren Stafford

4 cups chicken broth
1 (10 3/4-ounce) package frozen chopped broccoli
1/2 cup butter or margarine
2 cups milk
1/4 cup shredded cheese
1/4 cup shredded bacon

1. Mix broth and soup in a large saucepan. Bring to boil over medium-high heat. Add broccoli; return to a boil and reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender.

2. Heat butter in a medium skillet over medium heat; add onion. Saute until tender, about 5 minutes. Add flour. Cook for 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes.

3. Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheese & shredded bacon. Serves 6.

Hint: You can also mix this tasty soup with shredded leftover chicken. Place in a casserole dish and bake at 350 for 30 minutes for a great chicken entre.