French Bread

2 1/2 c. warm water
2 T sugar
2 T dry yeast
1 T salt
2 T oil
6 c. flour
1 egg, beaten (optional)

In a large bowl, combine water, sugar and yeast. Let stand for about 5 minutes until bubbly. Stir in salt, oil and 3 cups of the flour. Stir vigorously. ADD remaining 3 cups of flour and mix well. Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take 1 hour. Place dough onto a very lightly floured board and knead only enough to coat dough with flour so it can be handled. Divide dough in half. Roll each section into a rectangle, about 9x12" long. Roll up from the long side. Moisten seam with small amount of water and pinch to seal. Arrange both loaves lengthwise on a large, well-greased cookie sheet. Place seam side down. Cover and let rise 30-45 minutes.

Glaze with beaten egg (optional). Use a very sharp knife to gently make 3 diagonal slashes in the top of each loaf.

Bake at 375 for 25-30 minutes. Remove to a rack, cover with a towel (which keeps the crust softer) and serve warm.

Recipe from Julie Pettit

Chicken Corn Chowder

Ingredients:

• 3 1/2 cups water
• 1/2 onion, chopped
• Approximately 20 chicken tenders
  
• 2 Tbsp. Chicken Base
• Dash of Salt and Pepper
• 1 clove of garlic
• About 2 cups chopped celery
• About 4 cups of cubed potatoes
• About 2 cups chopped carrots
• about 2 cups of frozen corn
• 1/4 c. butter
• 1/2 c. flour
• 1 c. Half and Half
• 1 c. milk

In a large soup pot, combine the first 6 ingredients listed. Let simmer with lid on until the chicken is cooked. Remove the chicken, chop up and set aside. Now in your broth, add the celery, potatoes and carrots. Boil vegetables until tender. When the vegetables are tender, add the chicken back into the soup, along with the corn. Allow to simmer over medium heat.

In a small sauce pan, melt butter over medium heat. Add flour slowly, until the butter and flour are mixed together. Stir constantly and slowly add the Half and Half and milk. Continue to stir until thick and creamy (do not boil). Add mixture to your soup slowly. Allow to cook and thicken up, stirring occasionally. Add salt and pepper to taste.

Recipe from Michelle Corrigan

Slow Cooker Chili

2 lbs. ground beef
2 cans kidney beans
2 cans (14.5 oz) diced tomatoes, undrained
1 can (8oz) tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 T. Chili Powder
2 tsp. salt
1 tsp. pepper

Shredded cheese
Sour cream


Brown beef in a skillet, drain, and place in the slow cooker. Add the next nine ingredients. Cover and cook on low for 8 to 10 hours or on high for 4 hours. Garnish individual servings with cheese and sour cream if desired.

Recipe from Joanna Stowell

Meat Loaf

1 lb. Hamburger
1/2 c. Milk
2 T. Onion
1 tsp. Salt
1/2 c. breadcrumbs

(or use Western Family Meat Loaf Seasoning)

Sauce:
1 T. Worcestershire Sauce
1 T. Apple Cider Vinegar
1/2 c. Brown Sugar
1 c. Ketchup
1/2 c. water
6 T. onions.

Bake at 350 degrees
loaf: 1 hour
balls: 1/2 hour

Coconut Cake

1 box butter yellow cake mix
2 c. sugar
8 oz sour cream
24 oz. fresh coconut
2 1/2 c. cool whip

Bake cake according to directions in 2 8 or 9 inch rounds.
Cool.

Slice each layer in half.

Beat together: Sugar, sour cream. Add 6oz coconut. Reserve 1c. of this mixture. Spread remaining between cake layers. Mix the reserved 1 c. with the cool whip. Frost top and sides. Press remaining coconut into top and sides. Wrap tightly with seran wrap and refrigerate 3 days before serving.

*The coconut is supposed to be fresh/frozen. It is very hard to find in stores, so I just used the regular stuff. Both are good.

Recipe from Laura O'Barr

Breaded Ranch Chicken

3/4 c. crushed cornflakes
3/4 c. grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 c. butter, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9x13 baking dish. Bake, uncovered at 350 degrees for 45 minutes or until chicken juices run clear.

"Jack Daniels" Cheese Dip

1 Can Cream of Mushroom Soup

1 Can Nacho Cheese Soup

1 package Velveeta Mexican Cheese

1 smal can sliced olives

1 package Jimmy Dean Sausage

Jar of Salsa (optional)

Brown Sausage. Add remaining ingredients. Serve warm with corn chips.

Raspberry Supreme Cake

1pkg. white cake mix- Prepared as directed, baked in a cookie sheet.

Whip: 1 8 oz. pkg. cream cheese

1 1/2 cups powdered sugar

Add: 1 pint whipped whipping cream

Drain juice from 2 pkg. thawed frozen raspberries. Add enough water to the juice to make 1 3/4 cups liquid. Add to 1 pkg raspberry danish dessert. Cook according to directions.

Spread cream cheese mixture on cooled cake, (dike up the sides). Carefully spoon raspberry mixture on top. Chill and serve.

Rolo Pretzel Turtles

Start with bite sized, twisted pretzels and place them on a cookie sheet… Get yourself some delicious Rolos…Unwrap them…Put one rolo on the center of each pretzel…Cook at 350 degrees for only 3 minutes! Top each rolo with your favorite nut (We like Peanut M&M's).

Recipe HERE.

Rolo Cookies

1 3/4 cup Flour
1 cup White Sugar
1/2 cup Brown Sugar
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 cup Butter
1/2 cup Peanut Butter (crunchy or creamy)
1 tsp. Vanilla
1 Egg
1 pkg. Rolos

Cream butter and peanut butter with brown and white sugar. Then add the vanilla and egg; cream again. Add flour, baking soda and salt. Stir into mixture.

Use about 1 Tbsp. of dough--put rolo in the center and roll into a ball with the palms of your hands. Roll the ball into some white sugar to coat it.
Bake for 10-12 minutes at 350 degrees. It the cookie starts cracking, then pull them out of oven. They are done.
If you want to decorate the cookie, you can melt a candy bar--put in a baggy and cut a small corner off and squeeze chocolate on top to decorate.

Makes 40-50 cookies depending on the amount of dough you use for each cookie.

From Kim Niemann

Best Chocolate Chip Cookies

1/2 c. butter
1/2 c. margarine/shortening
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 tsp vanilla
2 1/2 c. flour
1 tsp baking soda
1 tsp salt
8 oz semi-sweet choc chips
1 c. chopped pecans (optional)

Blend butter and shortening, cream with sugars, add in eggs and vanilla and beat well. In a separate bowl blend flour, sugar and salt, add to creamed ingredients and mix well. Fold in choc chips and nuts. Make ice cream scoop size balls and space 2" apart on cookie sheet, bake at 350 for 10-12 minutes.

Recipe from Harvest Newell

Breadsticks

Put in mixer bowl:
1 T. yeast, dissolved in
1 1/2 c. warm water
2/ T. sugar1
/2 tsp. salt

Mix and add:
3 c. flour (1c. at a time)

Mix in mixer until smooth and elastic. Cover with towel and let rest 10 minutes. Melt 1/2 c. butter in a jelly roll pan. Roll out dough the size of pan and but in 1"x4" strips. Roll in butter and sprinkle with garlic salt and parmesan cheese. Cover with towel and let rise 15 to 20 minutes. Bake for 15 to 20 minutes at 350.

Four Bean Salad

1 can kidney beans
1 can wax beans
1 can garbanzo beans
1 can green beans
1 purple onion, sliced

Sauce:
1/2 c. sugar
1/2 c. salad oil
1/2 c. apple cider vinegar
1 tsp salt
1/2 tsp dry mustard
1/2 tsp tarragon
1/2 tsp dried, crushed basil
2 T. snipped parsley

Pour sauce over beans and onion rings. Let marinate at least 24 hours to blend flavors.

Fruit Salad

Mix together in sauce pan:
3/4 c. sugar
2 tbsp. flour
add:
1c. pineapple juice
1/4 c. orange juice
2 T. lemon juice
2 beaten eggs

Mix well and cook until thicker and rather clear. Stir constantly to prevent scorching and lumps. Cool and mix with cool whip or whip cream.

Stir in fruits.
Pineapple
apples
grapes
mandarin oranges
bananas
marshmallows (optional)

Recipe from Grandma Viva Smith

Rocky Road Brownies

Mix together:
1/3 c. coco
1 c. melted butter
2 c. sugar

add:
4 eggs (1 at a time)
1 1/2 c. nuts
1 1/2 c. flour
1 tsp vanilla
dash of salt
Mix well, pour into cake pan and bake at 350 for 30 minutes. Remove from over and cover with miniature marshmallows. Return to over for 5 minutes.

Frosting
1/2 cube butter
1/4 c. cocoa
1/4 c. milk
2 cups pwd. sugar
1 tsp. vanilla
dash of salt
Put on right out of oven.
Refrigerate for 2 hours before cutting.

Recipe from Jeniel Humble

Chocolate Layer Dessert

1 cube butter
1 c. flour
1 c. finely chopped nuts
Mix together and press into a 9x13 baking dish.
Bake at 350 for 20minutes

1 8oz cream cheese
1 c. pwd sugar
1 c. Cool whip
Mix together and spread on COOLED crust.

3 c. milk
1 6oz pkg chocolate instant pudding
Mix for 3 minutes on low. Spread over cream cheese layer.

Cover with the rest of the Cool Whip (big container).
Grate Hershey or Skor candy bar over top.
Keep refrigerated.

Spaghetti Casserole

1 c. chopped onion
1 c. chopped green pepper
1 lb. ground beef
1 (28oz) can diced tomatoes
1 (4oz) can mushrooms
1 can sliced olives
1 can tomato sauce
2 tsp. dried oregano
12oz. cooked spaghetti
2 c. shredded cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. Parmesan cheese

Brown beef with onion and green pepper. Add tomatoes, mushrooms, olives, oregano and tomato sauce. Simmer for 10 minutes. Place half spaghetti in baking dish. Top with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers. Mix the soup and water until smooth and pour over casserole. Sprinkle with Parmesan cheese.

Bake, uncovered at 350 for 30-35 minutes or until heated through.

Delicious Berry Ice Cream

1 pint Whipping cream (whipped to the consistency of egg whites)
4 c. Strawberries or raspberries (mashed)
juice of 3 lemons (I use less)
2 1/2 c. sugar
pinch salt
1 can cold evaporated milk milk to fill line on mixer

To have ice cream freeze well use an 8 to 1 measure of ice to rock salt.

Recipe from Vicki Dorius

Fresh Peach Pie

Makes 2 pies

1 8oz cream cheese
1/2 c. powdered sugar
Mix well and spread on bottom of baked pie crust

1/2 c. Peaches (pureed)
1/2 c. water
1/2 to 1 pkg. Knox gelatin softened in water
3 Tbsp. corn starch
3/4 c. sugar
2 Tbsp. lemon juice
Cook until clear.
Add sliced peaches (enough to fill 2 pies).

Refrigerate.
Serve with whipped cream.

Pie Crust

5 c. unsifted flour
2 Tbsp. sugar
2 tsp. salt
1/2 tsp baking pwd.
1 lb. Lard (2 cups)

Mix together. Beat 1 egg, add enough milk to make 1 cup of liquid. Slowly add to flour mixture. Use a fork, do not over work. Roll out and put in pie pans.

Makes 9 single pie crusts.

Canned Apple Pie Filling

Peel and slice apples and pack tightly into bottles. (About 1/2 bushel)

Bring to a boil:
10 c. water
1 c. cornstarch
5 c. sugar
1/2 c. lemon juice
2 tsp. cinnamon1 tsp salt
1/2 tsp. nutmeg

Pour over sliced apples - process 20 minutes.
Makes 8 quarts.

Spanish Rice

1 clove garlic - cut in 1/2's
2 Tbsp. oil
1 c. uncooked, long grain rice
2 c. chicken broth
1/4 c. salsa

Cook garlic in oil, remove garlic. Add rice. Cook and stir until golden brown (about 5 minutes). Stir in broth and salsa. Heat to boil, stir occasionally. Reduce heat, cover, simmer 20 minutes. Do not lift cover or stir.

*We use this when we make fajitas

Recipe from Jessica Hill

Stove-Top Chicken Casserole

1 pkg. Chicken Stove Top, prepared according to directions
2 boneless, skinless chicken breasts, cooked and cubed
1 c. broccoli, steamed.

Layer ingredients in 8x8 casserole dish in the direction they were given.
Then add:1 can Cream of Chicken soup1/4 c. milkMixed together. Top with corn flake crumbs.

*Quick and easy, my boys love it.

Gourmet Chicken

4 boneless, skinless, chicken breasts
cover with:
1/2 c. flour
1 tbsp salt
1/8 tsp pepper

Brown chicken in
1/3 c. butter - then remove
add
2 tbsp seasoned flour
1 tbsp. onions
1 4oz mushrooms
1c. chicken broth
1 tbsp. lemon juice
1/4 c. cream (or milk)

stir until smooth

Pour over chicken in a casserole dish.
Cover and bake 1 hr at 350.
Great with baked or mashed potatoes or rice.

Slow Cooker Pot Roast

1/4 c. water
4 medium red potatoes, cut in quarters
1 medium onion, cut in quarters
1 (16oz) pkg baby carrots
1 envelope onion soup mix
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme leaves
2 1/2 to 3 lb. beef chuck pot roast

Place water and 3/4 of the vegetables in slow cooker. Reserve 1 T. onion soup mix. Sprinkle remaining onion sour mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining soup mix. Place lid on slow cooker. Cook on low for 8 to 9 hours OR high for 5 to 6 hours.

7-up Chicken

Boneless, skinless Chicken breasts
1-2 cans
7-up
1/3 c. oil
1/3 c. soy sauce

Marinate overnight, grill.

Recipe from my Mom

Frozen Lemonade Pie

1 Can frozen Raspberry lemonade
1 -1/2 Gallon Vanilla ice cream
1 Gram Cracker pie crust
1 bag Frozen raspberries

Soften the ice cream, put in a large bowl and add the frozen Raspberry lemonade and the frozen raspberries. Stir until well blended. Spoon into gram cracker crust and freeze until ice cream has set back up.* you can also use plain pink lemonade*

Recipe from Amy Corpron

Zucchini Bread

1 c. Oil
1 1/2 c. Sugar
3 beaten eggs
3 c. flour
1 tsp. salt
1 tsp. soda
3/4 tsp. baking powder
1/4 c. orange juice
2 to 4 Tbsp. grated orange rind
2 cups firmly packed, grated zucchini
2 tsp. vanilla
1 c. chopped walnuts

Put unpeeled zucchini and orange rind through salad shooter. Mix together like any cake. Bake in 3 small tins (7 3/8 x 3 5/8 x 2 1/4). Grease pans, then put a piece of waxed paper in the bottom. Bake at 350 degrees for 45 minutes.Frost with glaze made using orange juice and rind and powdered sugar.

Recipe from Grandma Viva Smith

Vinegar for Cucumbers

2 c. Apple Cider Vinegar
3/4 c. Water
1 c. Brown sugar
1 tsp. Salt

Bring to a boil for 4 to 5 minutes.
Cool - add sliced cucumbers and onions.

Cheeseburger Soup

1 pound ground beef
3/4 c. chopped onion
3/4 c. chopped carrots
3/4 c. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tsp. butter or margarine, divided
3 c. chicken broth
4 c. diced red potatoes (1 3/4 pounds)
1/4 c. all-purpose flour
8 oz. Velvetta cheese, cubed
1 1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 c. sour cream

In a 3qt. saucepan, brown beef, draw and set aside. In the same saucepan, saute onions, carrots, celery, basil, and parsley in 1 tbsp. butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper, cook and stir until cheese melts. Remove from the heat; blend in sour cream.

YIELD: 8 servings (2 1/4 quarts)

Recipe from Joanna Stowell

Tortilla Chicken Soup

3 cloves garlic, minced
1 onion, chopped
3 Tbsp. butter
2 Tbsp. all-purpose flour
3 (14 oz.) cans chicken broth
4 cups half and half (1 quart)
1 (10.75oz) can cream of chicken soup
1 cup fresh salsa (canned works fine)
1 (15oz) can creamed corn
6 boneless, skinless chicken breasts (or 2 cans chicken)
2 tsp. ground cumin
1 (1.1oz) package dry fajita seasoning
3 Tbsp. chopped, fresh cilantro
16 oz. Tortilla Chips
8 oz. shredded Monterey Jack Cheese

In a large pot, over medium heat, saute the garlic and onion in the butter for 5 minutes. Add flour and stir well, cooking for 1 minutes more. Add the broth and half and half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 Tbsp cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 oz. shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 oz. cheese and remaining 1 Tbsp cilantro and serve.

Recipe from Carol Hill

Pumpkin Spice Dessert

Crust
1 c. prepared biscuit mix (Bisquick)
1/2 c. quick rolled oats
1/2 c. brown sugar
1/4 c. butter
Mix biscuit mix, oats, brown sugar and butter until crumbly. Press into a 9x13-inch metal pan. Bake 10 minutes at 375 degrees.

Middle Layer
1 can (16oz) pumpkin
1 tall can evaporated milk
2 eggs
3.4 c. sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
Beat pumpkin, milk, eggs, sugar, salt and spices until well mixed. Pour over crust. Return to oven and bake 25 minutes longer.

Topping
1/2 c. walnuts or pecans, chopped
1/2 c. brown sugar
2 Tbsp butter
Mix chopped nuts, brown sugar and butter until crumbly. Sprinkle over pudding. Return to oven and bake 15 to 20 minutes longer.

Cool.
Serve topped with whipped cream.
Makes 24 servings.

Recipe from Jill Haynie

Seven-Layer Magic Cookie Bars

1 1/2 c. graham cracker crumbs
1/2 c. (1 stick) butter, melted
1 14-oz. can Eagle Brand sweetened condensed milk
1 c. (6oz) butterscotch-flavored chips
1 c. (6oz) semi-sweet chocolate chips
1 1/3 c. flaked coconut
1 c. chopped walnuts

Preheat oven to 350 degrees. (325 if using a glass pan)In a small bowl, combine graham cracker crumbs and butter; mix well. Press the crumb mixture firmly onto the bottom of a 13x9 inch baking pan. Pour condensed milk evenly over the crumb mixture. Layer remaining ingredients evenly in the order listed. Press down firmly with a fork. Bake for 25 minutes, or until lightly browned. Let cool. Chill if desired. Cut into bars or diamonds. Store leftovers covered at room temperature. Makes 24-36 bars.

Recipe from Costco Cookbook

Cranberry Jell-O Salad

1 lg. box Cherry Jell-O
1 pkg. fresh cranberries, ground
1 orange, ground, peeling and all
2 or 3 apples, ground, peeling and all
nuts1 c. sugar

Grind cranberries and oranges. Add sugar and let set for a few minutes. Set Jell-O and add cranberry mixture and apples. Let set over night.

Recipe from Grandma Brenchley

Spiced Almonds

2 1/2 c. unblanced almonds
2 tsp. vegetable oil
1 c. sugar
1 tsp. cinnamon
3/4 tsp. salt
1/4 c. water
1 tsp. vanilla

Put almost and oil in a flat baking pan; stir until almonds are coated. Roast in 300 degree oven 20-25 minutes, stirring frequently. Cool.

Combine sugar, cinnamon, salt and water in saucepan; cook stirring over medium heat until sugar is dissolved. Boil to 236 degrees of a candy thermometer or to soft ball stage**. Remove from heat, blend in vanilla. Add almonds and stir until mixture is creamy. Turn out onto waxed paper and use a fork to separate almonds.

**To test for soft ball stage: a small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234 - 240 degrees)

Recipe from my Mom

Lemon Salad Dressing

Combine the following...
3/4 cup oil (Vegetable or Olive)
1/4 cup Lemon Juice
1 tsp Salt
1/2 tsp Pepper
2 cloves of garlic

Serve over Romaine lettuce.
Top the salad off with tomatoes, bacon, croutons, almonds, and mozzarella/Parmesan cheese.

Recipe from Michelle Corrigan

Pumpkin Bars

Combine the following ingredients and mix well:
4 eggs
1 cup vegetable oil
2 cups sugar
1 15oz. can pumpkin

Mix together the following ingredients and then add slowly to the above wet mixture.
2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground clove
1/2 tsp nutmeg(the cinnamon, ginger, ground clove and nutmeg can be substituted with 1 Tbsp. + 1/2 tsp pumpkin pie spice)

Pour into greased and floured (sides & bottom) jelly roll pan.
Bake at 350 degrees for 20-25 minutes.

Cream Cheese Frosting:
4 oz. Cream Cheese
3 Tbsp. Butter softened
1 tsp vanilla
2 1/4 cups Powdered Sugar

Cream together the cream cheese, butter and vanilla until smooth. Slowly add the powdered sugar.Frost and Enjoy!!!

Recipe from Amy Thomas

6 Grain Breakfast Cookies

2 cubes butter
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 c. 6 grain oats
1 c. craisins

cream together: butter, sugars. Add eggs, vanilla and bet well. Combine flour, baking soda, cinnamon and salt, mix well. Stir in oats and craisins, mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 12-14 minutes or until golden brown. Cool 1 minute on cookie sheet; move to wire rack. Makes about 3 dozen cookies.

Recipe from Kim Niemann

Spiced Cider

1 bottle apple juice (or you can use frozen concentrate and add water)
2-3 cinnamon sticks
3 allspice balls
4-5 whole cloves
5-6 good shakes of ground ginger
juice of one orange (or a spoonful of orange juice concentrate)

simmer in large pan for about 30 mins to let flavors permeate the juice--I love the yummy smell this sends throughout the house!

Recipe from Harvest Newell

Sloppy Joes

2 lbs. Hamburger
1 lg. Onion
salt and pepper
1 tsp. curry
1 tsp. Chili Powder
2 bay leaves
2 Tbsp. Worcestershire Sauce
2 cans Tomato Soup
1/2 tsp. Cumin

Brown hamburger, add onion, add remaining ingredients and simmer.
Serve on hamburger buns with pickles and cheese.

Salsa

1/2 bushel tomatoes
4 green bell peppers
3 large onions
10 large jalapeno peppers
5 chili Anaheim Peppers
1 clove garlic, crushed
1/2 c. sugar
1/2 c. salt
1 tsp. crushed basil
1 Tbsp. paprika
1 Tbsp. chili powder
1/2 tsp. oregano
1/2 c. vinegar

Cook in a large kettle to desired consistency - process for 20 minutes.Makes 20-22 pints.

Recipe from Keiko Petty

Homemade Chicken Noodle Soup

1 onion, diced and cooked in olive oil until translucent
2 cloves garlic, minced
3-4 stalks celery, sliced
4 carrots, sliced
1 cup frozen peas
1-2 chicken breasts, diced
8 c. chicken broth
1 tsp parsley flakes
1 tsp thyme
1/4 tsp pepper
1 bay leaf

Saute onion, garlic and celery 5-10 minutes. Add rest of ingredients. Simmer until chicken is cooked through and vegetables are tender (I usually put the chicken in frozen, pull it out with a fork when it's cooked, dice it on a cutting board and add it back to the coup. I cook the whole thing for a few hours, but you can do it quicker by precooking the chicken).
Remove and discard bay leaf
In a separate pan, cook 1/2 pkg home style egg noodles according to package directions. Add noodles to soup before serving.

Recipe from Harvest Newell.

Crispy Waffles

2 beaten egg yolks
2 c. buttermilk or *sour milk
1/3 c. salad oil
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp soda
1 tbsp. sugar
2 stiffly beaten egg whites

Combine egg yolks, milk and salad oil; add flour sifted with salt, baking powder, soda and sugar, beat well. Fold in egg whites. Bake in hot waffle iron. Makes 6

*Sour milk by adding a tsp lemon juice or vinegar to the milk.

Recipe from Mom and Dad

Zesty Lemon Pound Cake

Estimated Times: Preparation - 20 minutes, Cooking - 55 minutes, Serves 12-16

Ingredients:
1 c. (6 oz) Nestle Toll House Premier White Morsels
2 1/2 c. all purpose flour
1 tsp. salt
1 c. butter, softened
1 1/2 c. granulated sugar
2 tsp. vanilla extract
3 large eggs
2-3 tablespoons grated lemon peel (about 3 lemons)
1 1/3 cups buttermilk
1 c. powdered sugar
3 tbsp. fresh lemon juice

Directions:
Preheat over to 350 degrees. Grease and flour 10 c. Bundt pan.

Melt morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted. Cool slightly.

Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.

Bake for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of the lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

Excellent when served with fresh strawberries or raspberries and whipped cream.

Recipe from Michelle Corrigan

30 Day Bran Muffins

2 c. boiling water
2 c. 100% bran cereal (long)
1 c. butter
2 c. sugar
4 eggs, beaten
1 qt. Buttermilk
5 c. flour
1 Tbsp. salt
5 tsp. soda
4 c. Bran Buds

Pour Boiling water over 100% bran cereal and set aside to cool. Cream together butter and sugar, add eggs and blend well. Stir in buttermilk alternately with sifted dry ingredients, then stir in bran mixture and bran buds. Bake at 350 for 20 to 25 minutes or until baked.

Batter may be stored as long as a month. Makes 5 to 6 dozen muffins.
If desired, you may stir in 1 1/2c. chopped dates or nuts just before baking.

Recipe from the Lion House Cookbook

Ginger Snaps

1 1/2 c. shortening
1 1/2 c. butter
4 c. sugar
4 eggs
1 c. molasses
8 c. flour
3 T. cinnamon
2 t. ginger
2 t. cloves
4 t. soda
2 t. salt

Cream butter and sugar, add eggs. Add rest of ingredients. Roll into balls and roll in mixture of 2 t. cinnamon and 1/2 c. sugar. Bake on ungreased pan at 350 degrees for 8-10 minutes.

Note: This makes a HUGE batch that most regular mixers can't handle at once. Unless you have a BOSCH or the big Kitchen Aid, half the batch.

Recipe from Debbie Smith

Taco Soup

Brown:
1 lb. Hamburger
1 onion

Add:
1 can corn
1 can pinto beans
1 can Kidney beans
1 can Mexican Stewed tomatoes
1 can Italian Stewed tomatoes
1 can tomato sauce
1 pkg. Taco Seasoning
1/2 pkg. dry Ranch dressing mix

Simmer 1/2-1 hour.
Serve with grated cheese and sour cream

Recipe a mix of 2 recipes from my mom and Harvest Newell

Lasagne

Brown:
1 to 2 lbs. hamburger
1 onion
Add:
1 8oz tomato sauce
2 12 oz cans V-8 juice
2 pkg. dry Spaghetti mix (I use McCormick)
1 qt. Tomatoes

Simmer 30 minutes. Cook 8 oz lasagna noodles. Shred 1/2 lb. cheddar and 1/2 lb. mozzarella cheese. Layer meat sauce, noddles, 1 lg container cottage cheese, cheese and repeat. Two complete layers will fill a 9"x13" pan. Cover tightly with foil and bake 1 hour at 350 degrees.


Recipe from: Debbie Smith

Chicken Enchiladas

Heat slowly:
2 cans Cream of Chicken Soup
1 clove garlic (chopped)
1/2 can diced Ortega green chilies
1 c. sour cream
2 c. cooked, diced chicken

Heat flour tortillas in greased frying pan (or microwave) just until warm. Put chicken mixture in tortilla with some grated cheese. Roll up and put in 9x13 pan. Pour remaining sauce over enchiladas and sprinkle with cheese. Heat in oven until bubbly (350 for about 1/2 hour)

*I use some of the sauce, before adding the chicken, to spread around the bottom of the pan to keep the tortillas from sticking.



Story: Whenever I make this dish I think about a time we made these (or something similar) for freezer meals as a Relief Society activity in the Sharon Park 8th ward and a couple of Hispanic girls were teasing us calling them "gringo enchiladas." I guess they aren't authentic Mexican food. But they sure are good.