Chicken a la Orange

Mix below ingredients for seasoned flour:
3 Tbs Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Paprika
Sprinkle of ginger & nutmeg

Sauce:
1 C Cream of Chicken Soup
Orange juice, the same amount as the chicken soup

Coat 2 pound chicken in the seasoned flour mixture. Brown or fry chicken in a small amount of vegetable oil. Place in baking dish and pour sauce over the top. Bake at 350 for 45 minutes. Top with blanched almonds and orange slices.

Creamy Orange Jello

1 sm Orange Jello
1 sm Tapioca Pudding
1 sm Vanilla Pudding
3 C Water
1 can Mandarin Oranges
1 8 oz Cool Whip
Mix Jello, pudding and water in saucepan. Bring to a boil, stirring constantly. Boil for one minute. Remove from heat. Cool completely. Stir in oranges and Cool Whip. Refrigerate until set. Best if set overnight.

Potato Salad

6 med. Potatoes
6 Eggs, Hard boiled
Fresh chives, finely chopped
Salt & Pepper to taste
Paprika
1 C Best Foods Mayonnaise
1/4-1/2 C Canned Milk
1/2 tsp Dry Mustard
1/2 tsp Celery Salt

Cook whole potatoes in boiling water. Cool completely. peel and cube potatoes into small cubes. Cool eggs completely. Peel eggs. Reserve one egg for garnish. Quarter eggs into a food processor. Add mayonnaise, canned milk, dry mustard, celery salt, salt and pepper. Process until very smooth. Fold egg picture over potatoes. Put in serving bowl. Smooth top. Garnish with reserved egg sliced on top; sprinkle with chopped chives and paprika.

Chicken Dumpling Soup

1 Whole Chicken
Sprinkle of sweet basil leaves
2 Bay Leaves
1 Onion, diced
6-7 Carrots, sliced
1 Coarsely chopped leek, optional
2 C Diced Celery
2 tsp Celery Salt
1-2 cans Cream of Chicken Soup
Dumplings

Wash the chicken and put in a large stock pan. Cover with water and add basil and bay leaves. Simmer on low about 2 hours until chicken is tender. Remove chicken from broth and debone and skin. Cut into chunks. Add to broth, sliced carrots, celery, onion and cook until tender. Add celery salt and cream of chicken soup to taste. Return chicken chunks to soup. Sometimes a little chicken bouillon improves taste. Make dumpling recipe.

Dumplings:
1 C Milk
1/2 tsp Salt
4 Medium Eggs or 3 Large
1/2 C Margarine
1 C Flour

Place margarine in pan and let melt. Add milk and salt. Just before mixture comes to a boil remove from heat and add flour all at once. Stir until forms a ball. Beat eggs into flour mixture, until smooth. Drop by teaspoons into hot boiling soup. Simmer for 4 minutes. Serve hot and enjoy!

HELPFUL HINTS #2

• To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying.
• Never overcook foods that are to be frozen. Foods will finish cooking when reheated. Don't refreeze cooked thawed foods.
• A few drops of lemon juice added to simmering rice will keep the grains seperated.
• When freezing foods, label each container with its contents and the date it was put into the freezer. Always use frozen cooked foods within one to two months.
• To dress up buttered, cooked vegetables, sprinkle them with toasted sesame seeds, toasted chopped nuts, canned french-fried onions, or slightly crushed seasoned croutons.
• A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.
• To quickly bake potatoes, place them in boiling water for 10 to 15 minutes. Pierce their skins with a fork and bake in a preheated oven.

HELPFUL HINTS #1

• Fresh lemon juice will remove onion scent from hands.
• Instant potatoes are a good stew thickener.
• When cooking vegetables that grow above ground, the rule of thumb is to boil them without a cover.
• A lump of sugar added to water when cooking greens helps vegetables retain their fresh color.
• Never soak vegetables after slicing; they will lose much of their nutritional value.
• To avoid tears when cutting onions, try cutting them under cold running water or breigly placing them in the freezer before cutting.
• Perk up soggy lettuce by soaking it in a mixture of lemon juice and cold water.

Peanut Butter Rice Krispie Treats

1 C Light Corn Syrup
1 C Sugar
1 C Peanut Butter
6 C Rice Krispies
1/2 Bag of Chocolate Chips
1/2 Bag of Peanut Butter Chips

On low heat, mix corn syrup and sugar in a large pan until sugar dissolves. Take off heat. Mix in peanut butter, then rice krispies. On a buttered cookie sheet, spread rice krispie mix. Melt chocolate chips and peanut butter chips in a seperate bowl and spread over the top of rice krispie mix.

Lemon Bars

Crust:
1 C Butter or Margerine
1/2 C Powdered Sugar
1/2 tsp Salt
2 C Flour

Filling:
4 Eggs, slightly beaten
2 C Sugar
1/2 tsp Baking Powder
1/4 C Lemon Juice
Rinde of Lemon, grated
1/4 C Flour

Cream butter and sugar. Add salt and flour and mix well. Pat into 9 X 13 greased baking dish. Bake at 350 for 15-20 minutes. To make filling, mix all ingredients and pour over hot crust. Bake at 350 for 20-25 minutes. When done, sprinkle with powdered sugar. Cut when cool.

Lemon Angel Dessert

1 large Angel Food Cake mix
1 C Whipping Cream
1 C Sugar
1/3 C Lemon Juice
1 C Half & Half

Remove crust from cake. Cut into 1 inch cubes. Put in 9 X 13 pan. Whip cream and sugar. Add lemon juice and half and half, carefully, still beating. Toss over cake cubes. Cover. Refrigerate 4-6 hours, but preferable over night.

Sauce:
1/2 C Sugar
1/4 C Lemon Juice
1 C Pineapple Juice
2 T Corn Starch

Combine. Bring to a boil. Stir until thickened. Let stand, but do not refrigerate. Serve over cake pieces. Top with a cherry.

Barker's Danish Dessert

2 C Flour
1/2 C Brown Sugar
1 C Margarine
1/2 C Nuts (I use pecans or walnuts)

Mix like pie dough and put in 9 X 13 pan and pat down. Bake 15 minutes at 350. Cool and crumble and divide in half. Spread half in the bottom of the pan.

Topping:
Mix together:
8 oz. Cream Cheese
1 C Powdered Sugar
Mix 2 packages of Dream Whip according to package directions
using only 1/2 the vanilla called for.

Mix these two mixtures together and spread on crumb crust and cover with remaining crumbs. Refrigerate several hours.

Mix 1 package raspberry danish dessert according to package directions and add 10 oz. frozen raspberries and pour over top.

Creole Skillet Dinner

4 C Chicken Broth
2-1/2 C Uncooked Long Grain Rice
1 C Chopped Red Onion
1-1/2 tsp minced garlic, divided
1-1/4 tsp Chili Powder
1 tsp Salt
1/4 tsp Pepper
1 Red Pepper, julienned
1 Green Pepper, julienned
2 Green Onions, sliced
1 tsp minced fresh Parsley
1/2 tsp Dried Basil
1/2 tsp Dried Thyme
1/4 tsp Hot Pepper Sauce
2 Tbs Butter
1 Tomato, chopped
1 Cup Frozen Peas
1 Lb Boneless Skinless chicken, sliced
2 Tbs Lemon Juice
1/3 C Sliced Almonds

In a saucepan, bring the broth, rice, onion, 1 tsp garlic, chili powder, salt, and pepper to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.

In a large skillet cook and stir the peppers, onions, parsley, basil, thyme and hot pepper sauce and remaining garlic in butter over medium heat until peppers are crisp and tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm.

In another skillet, cook and stir chicken in lemon juice over medium-high heat until chicken juices run clear. Add to rice mixture; toss. Sprinkle with almonds.

Chicken and Rice Casserole

1 1/2 C Uncooked Rice (not instant)
1 C Grated Cheese
6-8 Chicken Breasts
3 C Boiling Water
3 Chicken Bouillon cubes
1/2 pkg. Lipton Onion Soup Mix
1 can Cream of Chicken Soup

In a lightly greased 9x13 pan put rice in bottom of pan. Sprinkle 1/2 cup cheese on top of rice. Top with chicken. Boil water, cream of chicken soup, and bouillon cubes then pour over chicken. Sprinkle onion soup mix over top. Cover with foil. Bake at 325 for 1 hour. Sprinkle rest of cheese on top and bake a 1/2 hour longer.

Taco Soup for a Crowd

1 Large can of Chili
1/2 C Salsa
2 cans of Corn
2 cans of Olives
2 cans of Stewed Tomatoes

Serve with sour cream, grated cheese, and taco chips.

Carmel Popcorn

Boil:
1 C White Corn Syrup
2 C Brown Sugar

Then add:
1 Can Eagle Brand Milk

Cook to a soft ball stage.

Add:
1 Cube Butter
1 tsp Vanilla

Pour over 4 gallons of popped corn and spread out on counter covered with wax paper until cool.

Tamsen's Carmel

1/2 lb. Butter
2 C Sugar
1 1/2 C Karo Syrup

Heat to a boil. Slowly add 2 cans or 2 pints whipping cream. Stir frequently until it reaches a firm ball stage. Remove from heat and pour into a buttered pan.

Banana Bread

4 Eggs
2 C Sugar
1 C Shortening
2 1/2 C Flour
2 tsp Baking Soda
1 tsp Salt
6 overly Ripe Bananas
Optional: 1 C Walnuts

Cream shortening and sugar. Add eggs. Add all of the dry ingredients. Mas bananas and add to the mixture. Add nuts. Do not over mix. If too thick thin with a little milk. Bake at 350 for 1 hour or until it does not jiggle.

Pumpkin Chocolate Chip Cookies

3 C Sugar
2 Eggs
1 C Shortening
1 lrg. can Pumpkin
5 C Flour
2 tsp Vanilla

1 heaping tsp of each:
Salt
Soda
Baking Powder
Cinnamon
Nutmeg

Mix together all ingredients and add chocolate chips. Bake at 350 for 13-15 minutes.

Homemade Oreo Cookies

1 pkg. Dark Chocolate Cake Mix
1/2 C Margarine, Melted
1 Egg, slightly beaten

Thoroughly mix all ingredients together. Shape dough into firm 1 inch balls. Place on ungreased cookie sheet 2 inches apart. Bake at 350 for 9-13 minutes or until set. Cool the cookies for one minutes on the cookie sheet, then remove them to racks and cool completely. While they are cooling make cream filling below.

Cream filling:
2 C Powdered Sugar
1/4 C Shortening
1/2 tsp Vanilla
Dash of Salt
1 Egg white

Mix all the ingredients together until well blended, then beat mixture on high speed for 2-3 minutes. Spread a generous amount on cookie and top with another cookie.

Pizza Dough

1 Tbs Yeast
1 C Warm Water
1/2 tsp Sugar
1 1/2 tsp Salt
2 Tbs Olive Oil
2 1/2 - 3 C Flour

Preheat oven to 400. Dissolve yeast into warm water. Stir in sugar, salt, and olive oil. Add half of the flour and beat until smooth, gradually add enough of the remaining flour to make a soft dough. When it becomes too stiff to stir, knead with hand in bowl until a soft ball is formed. Allow the dough to sit for 5-10 minutes to relax the dough. Spread the dough out on a greased cookie sheet without sides. Put in the oven for 8 minutes.

Sloppy Joes

2 lbs. Ground Beef
3 Tbs Worcestershire Sauce
1/4 C Vinegar
1 tsp Mustard
1 can Tomato Sauce
1 Chopped Onion
1 C Ketchup
2 Tbs Brown Sugar
1/2 C Water

Brown ground beef well. Add onion and simmer for a few minutes. Add the rest of the ingredients and cook in the oven for 1 1/2 hours at 350. It can be cooked on top of the stove at low heat for 1 1/2 hours.

Orange Rolls

2 pkg. yeast
1/2 C Salad Oil
2 1/4 C Water
6 C Flour
1/4 C Sugar
2 Eggs (room temperature)
1/2 C Powdered Milk
1 tsp Salt

Add sugar and yeast to warm water. Let get bubbly. Add beaten eggs, oil, half of flour and powdered milk. Beat vigorously until gluten is well developed. Add flour one cup at a time and continue mixing to form a soft dough. Let rise until double. divide dough in half, roll each half in 8x14 inch rectangles and spread each half with filling. Roll each half as you would Cinnamon rolls. Cut with thread or dental floss. Put cut rolls in greased muffin pans. Let rise again (approximately 30 minutes). Bake at 375 for 12 minutes.

Yorkshire Pudding

1 C Flour
1/2 tsp Salt
3 Eggs
1 C Milk
1/4 C Fat from Roast or Shortening

Mix 1/2 of the milk in flour and egg, then add the rest of the milk. Pour 1/4 cup drippings in bottom of the pan. Heat pan with drippings until hot (watch closely). Pour in batter and cook at 425 for 20 minutes. Reduce heat to 350 and cook another 20 minutes or so until done.

Fondant

4 C Sugar
1 1/2 C Whipping Cream
8 Tbs Butter
2 Tbs Karo Syrup

Place sugar, cream, butter, and Karo in a saucepan and heat on medium high. When butter dissolves and it starts to boil wash down sides. Cook to 230 degrees. Remove from heat and pour on buttered and splattered slab. Sprinkle with cold water. Wet finger and press finger on candy. If imprint stays candy is ready to beat. Beat until creamy, then knead until smooth. Keep in airtight container.

Breakfast Quiche

4 Hash brown patties
1/3 C Melted Butter
4 Eggs
1/2 C Grated Parmesan Cheese
1 C Grated Cheddar Cheese
1 1/4 C Milk
1 1/2 C Meat (Bacon, Ham, Sausage)
Mushrooms
Salt & Pepper to taste

Thaw hash brown patties. Stir in melted butter. Press in two 8 inch pie pans. Bake 10 minutes or until brown at 350. Mix together remaining ingredients. Pour in crust and bake for 45 more minutes.

Chicken Cashew Casserole

1/4 C Chopped Green Onion
1 C Chopped Celery
2 Tbs Butter
2 cans Cream of Mushroom Soup
1 C Cooked Rice
1 pkg. Cashews
2/3 C Chicken Broth
1 lrg. Chicken, cooked, boned, and diced
2 Tbs Soy Sauce
1 C Chow Mein Noodles

Saute onion and celery in butter. Add mushroom soup, broth, tabasco sauce, and soy sauce. Blend well. Add rice and diced chicken. Put into a 9x13 pan and top with chow mein noodles and cashews. Heat until bubbly at 375. Don't overcook.

Marshmallow Frosting

1 2/3 C Sugar
1/2 C Hot Water
1/4 tsp Cream of Tartar
1/4 tsp Salt

Cook to form hard ball. Beat 4 egg whites. Pour in above mixture and add 1 tsp Vanilla.

Barbecue Meatloaf

Mix and put in loaf pan:
1 1/2 lb Extra lean Hamburger
1 C Oatmeal or Bread Crumbs
1 Chopped Onion
1 Egg
1 1/8 tsp Salt

Mix:
1 sm. Can Tomato Sauce
2 tsp Mustard
1/2 C Water
2 Tbs Worcestershire Sauce
3 tsp Vinegar
3 tsp Brown Sugar

Poke holes in meatloaf with your finger. Pour mixture over meat and bake at 350 for 1 hour.

Grandma Urry's Pie Crust

4 C Flour (save 1/2 c. to roll out)
1 3/4 C Shortening
1 Tbs Sugar
2 tsp Salt

Cut into size of peas with knives or pastry cutter.

Mix together:
1/2 C Cold Water
1 Egg
1 Tbs Vinegar

Add to flour mixture. Mix together. Don't over mix. Roll out in reserved flour and put in ungreased pans. Don't prick the crust. Bake at 325 until it starts to brown.

Homemade Noodles

Combine:
2 Eggs, beaten
2 Tbs Milk
1 tsp Salt
Enough Flour to make a stiff dough (About 2 cups)

Roll out very thin on a floured surface. Let stand 20 minutes. Roll up loosely: slice 1/4 inch wide and then unroll. Spread out and let dry for 2 hours. Drop into boiling water (salted) and cook uncovered about 10 minutes.

Blue Ribbon Lasagna

1 lb. Hamburger
2 Onions, chopped
1 28 oz. Can tomatoes
1 15 oz. Can Tomato Sauce
1 6 oz. Can Tomato Paste
2 Bay Leaves
2 Tbs Oregano
2 Tbs Parsley
2 Tbs Basil
2 Cloves Garlic, minced
1 tsp Salt
Pepper
1 16 oz. pkg Lasagna Noodles
1 lb. Grated Mozzarella Cheese
1 lb. Grated Monterey Jack cheese
2 Eggs
1 lb. Cottage Cheese

Brown beef, add onions and cook until onions are transparent. Stir in tomatoes, tomato sauce, tomato paste, bay leaves, oregano, parsley, basil, garlic, salt and pepper. Simmer 2 hours. Meanwhile, cook noodles as directed on package. Drain. Set aside. combine cottage cheese and eggs. Set aside. combine mozzarella cheese and monterey jack cheese. Grease 9x13 pan and 9x9 pan. Using half of each layer first noodles, then meat sauce, then cottage cheese mixture and finally grated cheese. Repeat with remaining halves. Sprinkle top with grated Parmesan cheese. Bake at 350 for 45 minutes.

Funeral Potatoes

6 Medium Potatoes
1/4 C butter
1 10oz can Cream of Chicken Soup
1 1/2 C Shredde Sharp Cheddar Cheese
1 Pint Dairy Sour Cream
1/3 C Chopped Green Onion

Topping:

1/3 C Crushed Corn Flakes
2 Tbs Butter

Bring potatoes to a boil, let them sit covered until cool. When cool peel and shred on a course grater.

Heat soup and butter together. Add onions, sour cream and cheese. Stir until cheese melts. Add potatoes. Place in a 9x13 pan. Topping: Melt butter and add cornflakes. Sprinkle on top. Bake at 375 for 15 minutes.

Turkey Chili

1 1/2 tsp Olive Oil
1 lb Ground Turkey
1 Onion, chopped
2 C Water
1 28oz can Canned Crushed Tomatoes
1 16oz can Kidney beans, drained, rinsed and mashed
1 tsp Garlic, minced
2 Tbs Chili Powder
1/2 tsp Dried Oregano
1/2 tsp Ground Cayenne Pepper
1/2 tsp Ground Cumin
1/2 tsp Salt

In a large pot, heat oil over medium heat. Add turkey and cook until brown. Stir in onion and cook until tender. Pour water into the pot. Mix in tomatoes, kidney beans, garlic and seasonings. Bring to a boil. Reduce heat to low and simmer, covered for 30 minutes.

You Knows

1 Large Carton Cool Whip
2 Large Hershey Almond Bars
1 C Vanilla Wafer Crumbs

Melt chocolate bars. Stir in cool whip. Roll into balls and roll in crumbs. They may seem sticky but will set in fridge.

Slice 'n' Bake Lemon Gems

3/4 C Butter, softened
1/2 C Sugar
1 Tbs Grated Lemon peel
1 C All-Purpose Flour
1/2 C Cornstarch
1/4 C colored nonpareils

Lemon Icing:

1 C Sugar
2 Tbs Lemon Juice
1/2 tsp Grated lemon peel

In a small mixing bowl, cream butter and sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Shape into a 1 3/4 inch diameter roll; roll in nonpareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.

Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.

In a small bowl, combine icing ingredients. Spread over cookies.

Hot Fudge Topping

6 Heaping Tbs Cocoa
2 C Sugar
1/4 tsp Salt
1 Cube Butter
1 can Evaporated Milk
1 tsp Vanilla

Mix all ingredients EXCEPT Vanilla. Stir constantly on medium high heat and boil for 5 minutes. Add vanilla.
*Hint - Use only real butter and vanilla

Barbara's Popcorn

Pop 16 C Popcorn

Cut up and mix with popped popcorn:
1 C Cinnamon Bears
1 C Mixed nuts (we usually use cashews)
3 C Marshmallows

Cook:
1 C Butter
1/2 C Karo Syrup
1/3 C Sugar

Boil for 3 minutes. Add 1 tsp vanilla. Pour on top of popcorn and mixture

Swiss Cheese Chicken

8 Boneless skinless Chicken Breasts
8 Slices Swiss Cheese

2 can Cream of chicken soup
1/2 C Water

2 C Stuffing mix

1/3 C Melted butter

In a baking dish cover each piec of chicken with 1 slice of Swiss Cheese. Spoon Cream of Chicken soup and water mixture over chicken. Crush the stuffing mix and sprinkle over the top. Drizzle melted butter over the top and bake at 350 for 50-55 minutes.

Hawaiian Meatballs

Meatballs:

1 1/2 lb Hamburger
2/3 C Cracker Crumbs
1/2 C Chopped Onion
2/3 C Evaporated Milk
1 tsp Seasoned salt
1/3 C Flour
3 Tbs Shortening

Combine all but flour and shortening. Mix lightly. Shape meat mixture into balls (golf ball sized). Roll in flour. Brown in heated shortening. Drain excess fat. Prepare sauce and pour over meatballs. Simmer for 15 minutes.

Sauce:

1 14 oz Pineapple Chunks
2 Tbs Cornstarch
1/2 C Vinegar
1/2 C Brown Sugar
2 Tbs Lemon Juice
2 Tbs Soy Sauce

Drain pineapple into a bowl and add enough water to juice to make 1 cup. Blend with cornstarch until smooth, gradually stirring in vinegar, brown sugar, lemon juice and soy sauce. Cook until slightly thickened. Add pineapple and green pepper. Pour over meatballs. Serve over rice.

Fondue Batter

1 C Flour
3 tsp sugar
1 1/2 tsp Baking Powder
1 Tbs Oil
1/2 tsp Salt
2 Eggs
1/3 C milk

For meats or vegetables decrease sugar to 1 tsp and add seasoned salt in place of salt.

Grandma Urry's Fruit Salad

1 #2 can fruit cocktail
1 #2 can Pineapple tidbits
1 can Drained mandarine Orange
1 3 oz. pkg instant lemon pudding
3 Large bananas

Mix 3 cans of fruit. Sprinkle on dry pudding. Mix and let set. Before serving add bananas and top with cool whip.

Cinnamon Rolls

2 Tbs Dry yeast
1/2 C Warm water
2 C Milk, Scalded
1/2 C Shortening
7 C Flour
1 C Sugar
1 C Potatoes, Mashed
2 Eggs, slightly beaten
2 tsp Salt
1 C Raisins (optional)
1/2 C Walnuts, Chopped (optional)

Soften yeast in warm water. Let stand 10 minutes. Pour hot milk over shortening. Cool to lukewarm. Stir in 4 cups flour, sugar, mashed potatoes, eggs, salt and dissolved yeast. Combine 1 cup flour, raisins and chopped walnuts in a separate bowl. Stir into dough. Slowly add remaining flour as needed to make a soft dough. Cover. Let rise until double. divide dough in half. Roll into an inch thick rectangle. Brush with melted butter. Sprinkle with cinnamon and sugar. Starting with long side roll up jelly roll style. Press edges. Cut in 1 inch slices.

Place on greased cookie sheet. Cover. Let rise until double bulk. Bake at 350 for 20 minute. Ice.

Hot Chicken Salad

6 Chicken breasts, cooked and cubed
2 C Chopped celery
1 tsp Lemon Juice
4 Hard boiled eggs, chopped
2/3 C Blanched slivered almonds
1 1/2 C Mayonnaise
1 tsp Salt
1/2 tsp Accent
1 Can Mushrooms
1 tsp Grated onions
1 C Sharp Cheddar Cheese, grated
1 1/2 C Crushed Potato Chips

Combine all ingredients EXCEPT last two items and put in a casserole dish and top with cheese and chips. Bake at 400 for 25 minutes.

Curt's Pancakes

3 Eggs
3 C milk
3 Tbs. Shortening, Melted
3 C Flour
3 Tbs. Baking Powder
1 Tsp Salt
3 Tbs. Sugar
3 Tbs. Vinegar

Beat eggs, add milk and shortening, then add dry ingredients. Whip well then add vinegar. Mix well. After you have poured the mixture on the pan sprinkle huckleberries on the pancake.

Best Chocolate Chip Cookies

2/3 cup Shortening
2/3 cup Butter
1 cup Brown Sugar
3/4 cup Sugar
2 eggs
1 tablespoon Vanilla
1 tsp salt
1 tsp Baking Soda
3 cups Flour
1 Bag Chocolate Chips (I like to use Mini Hershey's Kisses!)

Cream Shortening, Butter, Brown Sugar and Sugar. Add Eggs, Vanilla, Salt and Baking Soda, then slowly add 3 cups flour. Mix in Chocolate Chips. Bake at 375 for 11-13 minutes till a light golden brown.

Pumpkin Pie Cake

Crust:

1 box Yellow cake mix (reserve 1 c for topping)
1/2 cup Margerine

Filling:

1 29 oz can Pumpkin
1 1/2 cup Sugar
4 eggs, slightly beaten
1 12 oz can Evaporated milk
1 tsp Salt
1 tsp Ginger
1/2 tsp Ground Cloves
2 tsp Cinnamon

Topping:

1 cup Yellow Cake Mix
1/2 cup Sugar
1 tsp Cinnamon
1/4 cup Margerine softened

Mix crust ingredients together. Sprinkle the mixture on the bottom of a 9 x 13 pan. Stir the filling ingredients together until well blended then spread over crust. Mix the topping ingredients together using fingers. Sprinkle on top of filling. Bake at 350 for 60-70 minutes.

Spinach & Artichoke Dip

1 pkg. frozen spinach thawed
1 jar marinated artichokes, chopped
8 oz. Philly Cream Cheese
8 oz. Sour cream
3/4 c. Shredded Parmesan cheese
8 oz. Shredded Monterey Jack Cheese
1/2 onion finely chopped
1 stick butter
Red pepper flakes to taste

Saute onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hears, Crushed Red Pepper Flakes.

Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt. Serve hot with chips or bread.

Christmas Wassail

2 1/2 quarts apple cider
2 1/2 cups orange juice
1 (26 oz) can pineapple juice
about 3/4 cup lemon juice
1/2 cup sugar
4 cinnamon sticks
4 whole cloves

Mix all ingredients in a large pot, simmer for at least a half an hour to an hour. Serve hot.

Chocolate Chip Pumpkin Cookies

1 Spice Cake Mix
1 Pumpkin Pie mix (large size)
1 1/2 cups Small chocolate chips

Mix all ingredients together, spoon dough onto cookie sheet and bake at 350º for 12-15 minutes.

Mexican-ish Dip!

1 can black beans
1 can of corn (or 2 cups frozen corn)
2-3 tomatoes
1-2 avacados
1 packet dry Good Seasons Italian Dressing
vegetable oil and vinegar (for dressing mix)

Drain the black beans and corn, mix together in a bowl. Prepare the Italian Dressing per the instructions on the package and pour it over the beans and corn. Mix together, refridgerate this overnight. Chop up the tomatoes & avacado and add to mixture right before serving. Serve with tortilla chips.

3 Bean Salad

1 green pepper
1 can wax beans
1 can garbanzo beans
1 can kidney beans
1 sliced onion
1 can green beans (if desired)

Dressing:

3/4 cup salad oil
1 cup vinegar
1 1/4 cup sugar
1/2 tsp salt
1/4 tsp pepper

Mix dressing well. Pour over vegetables and refrigerate overnight. Slice green pepper and onion and add just before eating.

Poppy Seed Chicken

3 to 4 cups cut up chicken (cooked)
1 1/2 cup crushed Ritz crackers
1 1/2 cup sour cream
1 can cream of chicken soup
1 Tbsp. poppy seeds
1 cube melted butter (you can use margarine)

Mix sour cream, soup and poppy seeds. In a casserole dish, layer 1/2 cup Ritz, 1/2 of sour cream mixture, then 1/2 of chicken. Repeat. End with 1/2 cup of Ritz. Pour butter on top. Cook at 325º for 30-40 minutes.

Meatloaf

1 1/2 lb. ground beef (may be part of sausage)
1 cup tomato juice
3/4 cup oats
1 egg, beaten
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper

Combine all ingredients and mix well. Press firmly into loaf pan. Bake at 350º for one hour.

Rice Broccoli and Chicken Casserole

4 servings of cooked rice
1 (10oz) pkg broccoli, cooked
2 cups cooked chicken, chopped
2 cans cream of chicken soup
1/2 cup mayonnaise
1 Tbsp. lemon juice
1/4 tsp. curry powder (optional)
2 cups shredded cheese

Mix soup, mayonnaise, lemon, curry and half of the cheese. In a deep casserole dish, line bottom of dish with cooked rice. Spread some of your soup mixture on top. Spread drained cooked broccoli next. Put more of your soup mixture on top. Place cooked and chopped chicken on top. Spread remaining soup mixture on top. Sprinkle the rest of the grated cheese on top. Bake at 350º for 30 minutes.

Chili Verde

3 lb. pork loin roast
1 cup water
salt
3 cloves garlic
1 can green chilies (the larger can)
1 medium can tomotaes (I use stewed)
3 Tbsp. oil
2 Tbsp. flour

Place the pork in water with salt to taste and 2 cloves garlic. I also season the pork with cumin, chili powder and seasoned salt. Use whatever spices you would like! Cook the 3 lb pork roast at 325º for approximately 2 1/2 hrs and meat pulls apart easily. Cool; let stand until the fat congeals at the top; remove fat. Combine 1 clove garlic, can chilies and can tomatoes and salt to taste and set aside. ( I also like to put salsa in this mixture)Cut the cool pork in small squares. Heat the oil in an extra large skillet, stir in flour. Add chili-tomato mixture and enough meat broth to desired consistency (keeping mixture thick). Add cut up meat; simmer for about 15 minutes.

Tamale Pie

Cook:
1 lb. Hamburger
1 c. chopped onion

Add:
1 10 3/4 can tomatoes
1/2 c. green pepper
1/2 c. chopped celery
12 oz. can of corn
1 T. salt
1 1/2 t. chili powder


Cook in above order. Then add 1/2 c. corn meal in 1 c. water and mix with other ingredients. Simmer until thick. Then add 1 c. pitted olives. Put in casserole dish and top with the following crust.

Crust:
Heat:
1 1/2 c. can milk
1 t. salt
2 T. Butter
When hot, stir in 1/2 c. corn meal. Cook until thick, stirring constantly. Add 1/2 c. grated cheese and 2 lightly beaten eggs. Mix well and spread over tamale pie.

Chill, Bake at 350* for 40 minutes.