1. food and drink
2. desserts and baking

GCM RECIPE
BOOK
APPETIZERS
Aunt Gen’s Cheese Ball
By Mary Margaret Williams
1 lb. Sharp Cheddar, grated
1 large or 3 small cream cheese, softened
2 jars pimento cheese spread
1 t. red pepper
1 small onion, grated
¼ - ½ t. garlic salt
1 T. 1000 island dressing
1 T. Worcestershire sauce
1 T. mustard
Paprika
Finely chopped pecans, use a Mini Chopper for ease
Mix all ingredients in large bowl. I have used a dough cutter, but hands are best. Mix very
well. Spray tin foil with oil and sprinkle foil with paprika. Form a ball with the cheese mixture
and roll in paprika and then in pecans. This makes a large cheese ball, so you may prefer to
make two smaller cheese balls. Chill well before serving with your favorite crackers. I have
used regular pimento & cheese when I cannot find the little glass jars of pimento cheese
spread.
The Best Pimiento Cheese EVER!
(From an old Southern Living magazine)
By Mike Manning
1 ½ cups mayo
1 4 oz jar diced pimiento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion (it will be liquefied & pulpy)
¼ teaspoon ground red pepper
8 oz freshly grated extra-sharp cheddar cheese
8 oz freshly grated sharp cheddar cheese
In a large bowl, stir together first 5 ingredients, then add cheese and stir until evenly mixed.
Chill and spread on sandwiches or your favorite cracker. Awesome on Wheat Thins.
For a hot dip, bake at 350 for approx 20 minutes in a lightly greased 2 quart or 11x7 baking
dish and serve with crackers or chips.
Cheese Soufflé
By Sherry Thomas
3 – 8 oz cream cheese – softened
2 cups shredded parmesan cheese
1 bag frozen chopped onions
(Squeeze excess water out)
½ cup mayonnaise
Mix cream cheese well. Add other ingredients and mix well.
Bake 60 minutes @ 350°
Corn Dip
By Deana Honeycutt
2 cans mexi-corn (drained)
1 can rotel tomatoes (drained)
3-4 green onions (diced)
2 cups shredded cheese
1 tablespoon mayonnaise
1 tablespoon sour cream
Mix all ingredients together. Black pepper and garlic salt to taste.
Crispy Fried Mushrooms
(Look out Harvey’s!)
By Mike Manning
½ cup all purpose flour
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon paprika
Dash of pepper
½ cup buttermilk
8 oz whole fresh mushrooms
Oil for frying
Mix first five ingredients in a medium-size paper sack
Wash mushrooms and pat dry
Dip mushrooms, a few at a time, in buttermilk, put in paper bag, and shake to coat. (If your
mushrooms are larger than a quarter, it is OK to cut them in half.)
Fry, a few at a time, in oil heated to 375 degrees for 2-3 minutes or until golden brown. Turn
the mushrooms over as they cook and drain on paper towels when done.
Serve immediately with a dip roughly 4 parts ranch dressing and 1 part horseradish. Adjust
dip mixture to suit your taste.
Hot Chili Dip
By: Mary Brown
Pie Pan (glass)
1 cream cheese
1 can chili (no beans)
Shredded Cheddar Cheese
Spread cream cheese in pie pan. Put chili on top, and then spread with cheese. Put in
microwave until melted. Serve with chips.
Monterey Jack Salsa
By Danielle Marshall
1 1/2 c. diced grape tomatoes
1 small can diced green chilies
1 small can diced black olives
1/2 c. chopped fresh cilantro (Do not substitute)
1/4 c. chopped green onions
2 c. shredded Monterey Jack cheese
1 c. Zesty Italian salad dressing (You can add more if needed)
Combine all ingredients. Chill for 30 minutes and serve with tortilla chips.
Oyster Cracker Snack
By Marilyn Carpenter
Mix – 1 cup Crisco oil
2 tsp dill weed
1 tsp garlic powder
1 pkg ranch salad dressing (Original Flavor)
Salt to taste
2 – 12 oz. Pkg Oyster Crackers
Mix oil, dill weed, garlic powder and ranch dressing together and pour over oyster crackers.
Mix well and let set 1 hr. Stir often!
Can use Fat Free saltines instead of oyster crackers if desired!!!
Oyster Crackers
By: Pam Galloway
2 boxes “Smackin Good” oyster crackers
1 teaspoon dill weed
½ teaspoon garlic salt
½ teaspoon onion pepper marinade
2 packages (large) ranch style dressing mix
¾ cup vegetable oil
Combine and toss well. Store in air tight container.
Party Meatballs
By: Mary Brown
1 ½ lbs. ground beef
¼ cup dry bread crumbs
¼ cup chopped onion
1 teaspoon salt
1 egg slightly beaten
1 cup chili sauce
10 oz. jar grape jelly (1 cup)
In a bowl, combine ground beef, bread crumbs, onion, salt and egg. Mix well. Shape into 1
inch balls. In skilled, brown meatballs and drain. Add remaining ingredients; simmer 15
minutes, stirring occasionally to coat meatballs. Serve warm. Yield: 36 meatballs.
Variation: Frozen meatballs may be substituted. Thaw completely. Brown meatballs, drain,
add chili sauce and grape jelly. Simmer.
Sausage & Hamburger Dip
By Mona Craig
3lbs ground chuck
2 lbs Jimmy Dean Hot Sausage
2.5 to 3 lbs Velveeta cheese
Jalapeno peppers (put as many as you want)
1 can cream of mushroom soup
1 chopped onion
Cook hamburger and sausage with onion
melt cheese in crock pot with jalapeno peppers with juice
Add mushroom soup
Add meat
Serve with Tostitos Chips
Smoked Tuna Spread
By Sherry Thomas
1 pouch smoked tuna, drained
1 T. minced onion
1 T. prepared horseradish
1 T. lemon juice
1 (8 oz.) pkg. cream cheese, softened
2-3 T. Mayonnaise
1 ½ tsp. dried dill weed
½ tsp. salt
1 cup (8 oz.) sour cream
Fresh dill or parsley, opt.
Toasted Bread rounds or
crackers
In a mixing bowl, combine first 8 ingredients and mix well. Spread on a serving platter and
shape into a loaf. Top with sour cream. Chill. Garnish with dill or parsley if desired. Serve
with bread rounds or crackers.
Yield: 8-10 appetizer servings
Tailgate Toss
By: Pam Galloway
1
4 ¼ ounce can chopped black olives
1
4 ounce can chopped green chilies
2
ripe tomatoes, chopped
2
to 3 green onions, chopped
1½
teaspoons oil
1
teaspoon garlic salt
1½
teaspoons red wine vinegar
1
to 2 cups Picante, to taste
Dash Tabasco
Combine all ingredients together and refrigerate. Chill 24 hours before serving. This is good
spread on crackers or as a dip with corn chips.
Texas Dip
By Shannon Bowles
1 pound Hamburger Meat
1 Large Jar of your choice Pace Picante Sauce (Spicy or Mild)
1 can Refried Beans
1 ½ cup Sharp Cheddar Cheese (or to your liking)
Cook and drain Hamburger Meat, combine with Picante Sauce, Refried Beans, and Cheese.
Cook until cheese is melted continually stirring.
Enjoy with Tostitos or Corn Chips
White Rotel Dip
By Lynn Tarvin
1lb. sausage
2 blocks cream cheese
1 can of rotel
Brown sausage and drain well. Melt cheese in microwave, add rotel and
sausage. Mix well. Serve with chips.
BREADS
Banana Bread
By: Mary Brown
⅓ cup shortening
⅔ cup sugar
2 eggs, slightly beaten
1¾ cup sifted all purpose flour
2¾ teaspoon baking powder
½ teaspoon salt
1 cup mashed ripe bananas (2 to 3)
Beat shortening until creamy and glossy or 2 minutes at medium speed. Gradually add sugar,
beating until light and fluffy after each addition. Add eggs and beat until thick and pale lemon
in color. Sift dry ingredients; add alternately with bananas. Blend thoroughly after each
addition. Grease bottom of a 4½ x 8 x 3 inch loaf pan. Pour batter into pan. Bake at 350° for
60 - 70 minutes or until toothpick inserted in center comes out clean and dry. Let bread
partially cool in pan 20 – 30 minutes before turning onto rack.
Homemade Beer Bread
By Mona Craig
3 cups self rising flour
1 cup sugar
1 bud light (12 oz)
Mix and bake @ 350 for about 30 to 35 min
about 5 min before taking out of oven, melt 1/2 stick of butter and pour over top and finish
baking
Mexican Cornbread
From: Kittie Edwards
3/4 CUPS OIL
2 CUPS SELF RISING CORNMEAL
1/4 CUP FLOUR
1 CUPS BUTTERMILK
1 CUPS CREAM STYLE CORN (EARLINE DOESN'T USE QUITE THIS MUCH WHEN SHE
MAKES IT)
2 TABLESPOONS SUGAR
3 EGGS
3/4 CUPS GRATED CHEESE
1 GREEN BELL PEPPERS
1 RED BELL PEPPERS
1 LARGE ONIONS
POD OF HOT PEPPER IF YOU LIKE IT HOT
SAUTE ONIONS AND PEPPERS FOR ABOUT 10 MINUTES OR UNTIL TENDER. MIX WITH REST
OF INGREDIENTS. POUR HALF OF MIXTURE IN PAN, SPRINKLE MORE CHEESE OVER THIS
THEN POUR REST OF BATTER AND SPRINKLE CHEESE ON TOP. BAKE AT 400°.
Mexican Cornbread
By Susan Caldwell
Make your basic cornbread recipe ( mine is 2/3 cornmeal, 1/3 SR flour, 2 eggs, 1 Tbsp mayo, 1
Tbsp oil and enough buttermilk to get the right consistency)
1 small can cream style corn
Several chopped jalapeno peppers, according to how hot you like it.
Brown 1 lb hamburger meat with ½ chopped onion and ½ chopped bell pepper
2 cups sharp cheddar cheese
Preheat oven to 425 degrees. Heat 2 Tbsp oil in black skillet. Add the corn and peppers to the
cornbread mixture. Once your skillet is hot, layer half of cornbread mixture, all of meat
mixture, cheese, and then remaining cornbread mixture. Cook 45 – 60 minutes until done.
Pillsbury Sweet Rolls
By Jeanette Pyle
2 packages of crescent rolls
1 stick of butter
1 tsp. vanilla
1 cup sugar
¼ cup sugar mixed with 1 tsp. cinnamon-for topping
2 packages cream cheese (8 oz packages)
Layer 1 package of rolls, beat 1 cup sugar with cream cheese and vanilla for next layer
Layer next package of rolls
Top with ¼ cup sugar mixture
Pour melted butter over all and
Bake for 30 minutes @ 350°
9 x 13 Pyrex dish
Rich and Wonderful Banana Bread
By: Pam Galloway
It is the best banana bread I have ever tasted!
½ cup shortening
½ cup margarine, softened
3 cups sugar
6 – 7 ripe bananas, mashed
2 tablespoons vanilla extract
4 eggs
3 ½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ cup buttermilk
1 cup shopped nuts
Preheat oven to 325°. Cream shortening, margarine and sugar in mixer bowl until light and
fluffy. Add bananas, vanilla and eggs; mix until blended. Add ½ of the mixture of four, baking
soda and salt to batter; mix well. Stir in buttermilk and remaining flour mixture. Fold in nuts.
Spread batter in 2 greased and floured 5 x 9 inch loaf pans. Bake for 1¼ to 1½ hours or until
loaves test done.
Pumpkin Roll
By Renee’ Gibbons
3 eggs
1 cup sugar
1 tsp. lemon juice
2/3 cup pumpkin
¾ c. flour
1 tsp. baking powder
2 tsp. cinnamon
½ tsp. salt
½ tsp. ginger
½ tsp. nutmeg
1 c. chopped pecans
Filling:
8 oz. cream cheese
½ tsp. vanilla
1 cup powdered sugar
4 T. oleo
Beat eggs for 5 minutes on high. Add sugar, lemon juice and pumpkin; mix well. Add other
ingredients except pecans. Grease jellyroll pan. Place waxed paper in pan, leaving it
extended on all sides. Pour batter into waxed paper and cover with pecans. Bake at 375 for
15 minutes. Remove from waxed paper; immediately roll in a towel that has been sprinkled
well with powdered sugar. Be sure to roll towel and cake together and let cool. Beat filling
ingredients until smooth. When cake is cool, unroll and spread with filling. Roll back up and
refrigerate until cool – then slice. Freezes well.
**Note: I add the pecans to my filling mixture instead of on top of cake batter. The cake
seems to roll better without the pecans.
BREAKFASTS
BREAKFAST CASSEROLE
1 1/2 pounds sausage
6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
6 eggs
1 teaspoon salt
2 cups milk
1 teaspoon dry mustard
4 ounces mushroom pieces, drained
1/4 cup green bell pepper, diced
1/4 cup green onion, diced
Brown sausage, drain. Layer bread in bottom of 9 x 13-inch well-greased baking pan.
Sprinkle sausage over bread. Add cheese. Beat eggs and mix with remaining ingredients.
Pour slowly over cheese. Refrigerate overnight. Bake at 325 F for 45 minutes.
Note: Other ingredients may be added or substituted for the vegetables. Serving Size: 8
Hungry Man Breakfast Bake
By Mike Manning
1 lb sausage
1 8-count can crescent rolls
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
6 eggs
½ cup milk
¾ teaspoon oregano
Cook and drain sausage
Unroll dough and put in 11x13 baking dish, bake at 375 for five minutes
Spoon sausage over dough and sprinkle with cheese
Combine eggs, milk, & oregano, then pour over sausage
Bake at 350 until browned
MACADAMIA NUT FRENCH TOAST
By Susan Caldwell
5 large eggs
½ cup sugar
½ tsp vanilla, plus ¼ tsp.
2/3 cups milk
1 cup orange juice
1 (16oz) loaf fresh French bread (Earth Grains)
2/3 cup butter melted (optional – to drizzle on top after baking)
½ cup crushed macadamia nuts
Powdered Sugar
Combine eggs and next 5 ingredients. Fit 1 inch bread slices into a lightly greased 13x9x2
inch baking dish. Pour egg mixture over bread slices; cover and refrigerate 8 hours or
overnight, turning bread once.
Bake at 400 for 10 minutes; sprinkle with nuts, bake an additional 10 minutes. Remove from
oven and drizzle with butter (optional) and garnish with powdered sugar. Serve hot with
maple syrup.
MEXICAN CHEESE GRITS
By Mary Brown
1 1/2 c. grits (quick not instant)
6 c. boiling water
1 1/2 tbsp. seasoned salt
3/4 c. butter
3 eggs, beaten
1 lb. pkg. Mexican hot Velveeta cheese
Add grits slowly to boiling water and seasoned salt. Stir constantly over medium heat and
cook dry. Add butter, Mexican hot cheese and eggs, stirring to melt and to mix well. Put in well
greased 9 x 13 inch glass baking dish and bake at 350 degrees for 1 hour. Serves 15 to 18.
Mr. Jim’s Sausage Muffins
By: (Daddy) Jim Galloway
1 lb. hot sausage
1 can cheddar cheese soup
½ c. water
2 c. Bisquick
Brown and drain sausage. Add soup, water and Bisquick to sausage mix. Drop by spoonfuls
into mini muffin tins that have been greased with Pam spray. Bake at 400 for 15 minutes.
Texas Tort
2
2
½
1/3
4
½
½
eggs (beaten)
T. flour
t. salt
c. milk
oz. can chopped green chilies
lb. grated sharp cheese
lb. Monterey jack cheese
Mix and pour into greased 8x8 or 9x9 pan or dish. Bake 30 minutes on 350. Cool and slice in
squares.
COOKIES
AND
CANDIES
Apple Cranberry Bars
By Peggy Kanemura
1 ¼ cups all purpose flour
1 ¼ cups quick cooking oats
1 cup brown sugar
¼ teaspoon baking soda
¾ cup butter
1 cup chunky applesauce
1 cup dried cranberries
½ teaspoon cinnamon
Preheat oven to 350. Line a 9 x 13 x 2 inch baking dish with aluminum foil.
In a medium mixing bowl, combine flour, oats, brown sugar, and baking soda. Using a pastry
blender or fork, cut butter into flour mixture until crumbly. Reserve ½ cup crumb mix to use
as topping.
In a small mixing bowl, combine applesauce, cranberries and cinnamon.
Press remaining crumb mixture into the prepared baking dish. Add applesauce and
cranberries. Top with reserved crumb mixture.
Bake 35 – 40 minutes or until golden. Cool on wire rack. Remove bars from the baking dish
and cut into squares. Store covered in refrigerator.
Yield: 28 bars.
Buttermilk Candy
(Best Pralines Ever)
By Barry Sullivan
3 cups sugar
1 tsp. soda
¼ tsp. salt
3 Tbsp. white karo syrup
1 cup buttermilk
2 Tbsp. butter
1 tsp. vanilla
2 cups chopped pecans
Mix all ingredients except pecans. Cook to 236°- 238°. Let cool. Beat until thick and creamy.
Add and mix 2 cups chopped pecans. Drop on wax paper by tsp. makes 30 - 36.
*Bourbon may be added (1 heaping Tablespoon); Excellent with or without.
Cookie Monster Cookies
By Robbin Hill
¾ cup butter or margarine (a stick & a half)
1 cup sugar
Mix with fork
2 eggs
1 tsp vanilla
Mix with fork
2 ½ cups Flour
1 tsp baking powder (omit if using self rising flour)
1 tsp salt
Mix and chill at least 1 hour.
Roll chilled dough onto floured surface and use cutter of various shapes. You‘ll want to roll it
about ¼ inch thick. The cookies should be puffy and cake like after baking.
Preheat oven 400°. Place on ungreased cookie sheet. Bake for 6-8 minutes.
Let them cool and ice as desired.
Crock Pot Candy
By Judy Lofton
16 oz jar salted dry roasted peanuts
16 oz jar unsalted dry roasted peanuts
1 bar German sweet chocolate
12 oz milk chocolate chips
1 ½ lbs white almond bark
Layer ingredients in large round crock pot in order given. Do not mix or stir. Heat on low for
two hours. Stir well and drop by teaspoons onto waxed paper. Let cool until firm before
removing.
Crock Pot Candy
By Jeanette Pyle
1 (16 oz.) jar salted peanuts
1 (16 oz.) jar unsalted peanuts
1 bag semi-sweet chocolate chips
1 bar German sweet chocolate, divided in pieces
1 (1 ½ lb.) packages white almond bark, divided in pieces
Layer all ingredients in order listed in large slow cooker. Cook on low for 3 hours. Do not
open lid. Stir and drop by teaspoon onto wax paper. Makes 150 – 160 pieces.
Note: Almond bark will appear unmelted, even after 3 hours. After stirring, it will be fine.
Double Chocolate Oatmeal Cookies
By Barry Sullivan
1 ¼ cups plain flour
1 ½ cups sugar
1 cup butter
1 egg
¼ cup water
1 tsp vanilla
⅓ cup cocoa
½ tsp baking soda
½ tsp salt
3 cups quick cooking oats (not instant)
* 1 pkg semisweet chocolate chips
¾ - 1 cup chopped pecans
Heat oven to 350°. Mix sugar, butter, egg, water, and vanilla. Stir in remaining ingredients.
Drop by rounded teaspoon onto ungreased cookie sheet. Cook until almost no indention
remains when touched. 10 – 12 minutes.
* I prefer the white chocolate chips instead, but good with either.
Festive Fudge
By Sherry Thomas
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz) can Eagle Brand Creamy Chocolate or Original Sweetened Condensed Milk (not
evaporated milk)
Dash of salt
½ to 1 cup chopped nuts (optional)
1 ½ tsp. vanilla extract
In heavy saucepan, over low heat, melt chips with eagle brand and salt.
Remove from heat; stir in nuts if desired and vanilla. Spread evenly into wax paper line 8 or 9
inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.
Store covered in refrigerator.
Nannies Boiled Cookies
By Kim Harmon
2 cups sugar
1 stick oleo
½ cup milk
2 T. cocoa
2 cups dry oats
2 T. Peanut Butter
Bring first four ingredients to a boil. Boil one minute. Take off heat; add 2 cups dry oats and
2 T. peanut butter. Beat until thick, drop on waxed paper.
Peanut Brittle
By Judy Lofton
2 cups raw peanuts
1 cup sugar
½ light corn syrup
2 tbsp butter, melted
1 tsp vanilla
1 tbsp baking soda
Put peanuts, sugar and karo in bowl. Cook in microwave 3-4 minutes. Stir. Put back in
microwave 3 minutes. Stir again.
Add butter and vanilla – don’t stir.
Put back in microwave – 1 ½ minutes
Add baking soda
Stir – put in pan. Let cool in freezer for 15 minutes
Best if kept in freezer
Peanut Butter Cornflake Bars
By Peggy Kanemura
2 cups sugar
1 cup light corn syrup
2 cups peanut butter
8 cups cornflakes
Spray a cookie sheet with non-stick vegetable spray
In a large sauce pan, bring sugar and corn syrup to a boil over medium heat. Add peanut
butter and stir until well blended. Remove from heat and add cornflakes, stirring until cooled.
Quickly spread onto the prepared cookie sheet. Let set until firm. Cut into squares. Yield: 28
to 32 bars
Tiger Butter
By Tonia Elam
12 oz pkg white chocolate chips
12 oz peanut butter
2 cups semisweet chocolate chips
Combine the white chocolate chips and peanut butter in heavy pot, cook over low heat until
melted and combined with the peanut butter, stirring frequently. Spread this mixture in a large
pan (15x10) that has been lined with waxed paper. Melt chocolate chips and drizzle over
peanut butter mixture, then using the tip of a sharp knife run it through to swirl the chocolate
into the peanut butter mixture. Chill until firm and cut into pieces, store covered in
refrigerator.
TOFFEE
Nikki at State Auto
Graham crackers or saltine crackers
2 sticks of butter
1 cup brown sugar
1 ½ bags milk chocolate chips
Pecan pieces
Preheat oven to 400 degrees.
Line the bottom of a cookie sheet with foil & place the crackers on it, sides touching.
Boil the butter & brown sugar for 3 minutes. Pour over the crackers.
Bake for 5 minutes at 400 degrees.
Remove & immediately pour on the chocolate chips & pecan pieces & spread them around.
Cool in refrigerator.
Peel foil off & break into pieces.
DESSERTS
Amaretto Cake
By: (Mamma) Liz Galloway
1 white cake mix
1 (4 serving) Vanilla instant pudding
4 eggs
½ tsp. almond extract
1 cup oil
½ cup water
¾ cup amaretto
Mix all ingredients with electric mixer for 3 minutes. Bake in greased Bundt pan at 350° for 4555 minutes.
Apricot Nectar Cake
By Kim Harmon
Duncan Hines yellow Cake Mix
1 Cup Apricot Nectar
4 eggs
¾ cup oil
½ cup sugar
Spray pan with PAM. Mix the cake mix, sugar, oil and apricot nectar. Add eggs 1 at a time and
beat. Cook at 325° for 1 hour. Glaze with powdered sugar and lemon juice.
Better than Sex Cake
By: Mary Brown
German Chocolate cake mix (prepared as per box)
Cool Whip
Chopped nuts (pecans or your preference)
Heath bars, chopped
Mrs. Richardson’s caramel topping
Condensed milk
After cake comes from the oven, poke holes in the top with a knife or the handle end of a fork.
Pour condensed milk over cake, followed by caramel topping (must be poured onto hot cake).
Let the cake cool completely. Spread a heaping layer of cool whip on top. Top with nuts and
chopped candy. Some of the caramel may also be drizzled over the layer of cool whip. Keep
refrigerated.
Blastin' Banana-Blueberry Pudding
By Kittie Edwards
4 cups milk
4 egg yolks
1 %2 cups granulated sugar
1/3 cup all-purpose flour
2 Tbsp butter
1 Tbsp vanilla extract
1 (12 ounce) box vanilla wafers
4 large ripe bananas, sliced
2 cups frozen blueberries
1 ½ cups whipping cream
3 Tbsp powdered sugar
Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking
constantly, 20 minutes or until thickened. Remove from heat, stir in butter and vanilla until
butter melts. Let stand 10 minutes.
Arrange half of vanilla wafers evenly in a 13x9 inch baking dish; top with half of banana slices
and half of blueberries. Spoon half of pudding mixture evenly over fruit. Repeat layers. Cover
and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered
sugar, beating until soft peaks form. Spread evenly over chilled pudding. Serve immediately.
Blueberry Cake
By Susan Chandler (Kyle’s favorite)
Duncan Hines Butter Cake Mix
1 small vanilla pudding
8 oz. cream cheese
3 eggs
½ cup oil
1 can blueberries – drained - save juice
Soften cream cheese. Add remaining ingredients except for blueberries. Mix well. Fold in
blueberries.
Grease and flour pan. Bake at 350° for 1 hour.
Glaze: Mix conf. sugar and juice. Drizzle on hot cake – cool in pan a little while and turn out.
Brownie Delight
By: Mary Brown
1 package or your favorite brownie mix
1 package instant chocolate pudding
1 tub whipped topping
Prepare brownies according to directions on package. Cool completely and crumble. Prepare
pudding according to direction on package. In a deep serving dish, place a layer of crumbled
brownies on bottom. Top with a layer of pudding and then with a layer of whipped topping.
Repeat layering until all ingredients are used. Chill for at least 1 hour before serving.
Buttermilk Chess Pie
By Mary Margaret Williams
2 c sugar
2 T all purpose flour
5 large eggs, lightly beaten
2/3 c buttermilk
1/2 c butter, melted
1 t vanilla flavoring
2 unbaked pie shells
Combine sugar and flour in a large bowl. Add eggs and buttermilk, stirring until well blended.
Stir in butter and vanilla. Pour in pie shells and bake at 350 degrees for 45 minutes or until
set.
Buttermilk Coconut Pie
By Diane Oliver
1 ½ cup sugar
½ cup Buttermilk
2 tablespoon Flour
1 teaspoon Vanilla
1 stick margarine, Melted
3 eggs
2 cups Coconut
Mix all ingredients together, stir in Coconut. Pour into unbaked Deep-dish pie shell. Bake @
325 degrees 1 hour.
Caramel Drizzle – Coconut Sprinkle
(Ice Cream Pie)
By Robbin Hill
¾ stick butter
1 – 7 oz bag coconut
1 cup chopped pecans
1 Can Eagle Brand Milk
1 – 8 oz pkg cream cheese
1 – 16 oz Cool Whip
1 jar Caramel Ice Cream Topping (or Chocolate Syrup or Butterscotch)
2 ready made Graham Cracker Crusts
Melt butter; add coconut & pecans over medium heat until coconut slightly browns. Set aside.
With mixer, mix milk and cream cheese. Fold in cool whip. Put a layer of the cream cheese
mixture, then drizzle ice cream topping or chocolate syrup (or both) and sprinkle with coconut
mixture. Repeat. Freeze and serve frozen. Makes Two Pies.
Cheesecake
By Mona Craig
6 pkgs cream cheese (8 oz each)
6 eggs
3 cups sugar
1 tsp. vanilla
1 box graham crackers crushed
1 stick margarine softened
Pre-heat oven 250°.
Mix margarine with graham crackers. (Take out ¾ cup of the crumbs and discard)
Press this in bottom of 10” spring form pan.
Cream together sugar, cream cheese, and eggs; alternating the packages of cream cheese
and eggs. Add vanilla when these have combined and are nice and creamy.
Pour over the crust. Put in a water bath. (You may need to cover bottom of spring form pan
with foil if it does not seal tightly) (I use a jelly roll pan and add water as needed.) Bake for 3
hours at 250°, or until center is set and very lightly brown.
Cool completely and refrigerate. Best if it sets overnight in frig.
Chess Squares
By: Mary Brown
1 box yellow cake mix
4 eggs
1 box confectioner’s sugar
1 stick butter, melted
1 (8 oz.) package cream cheese softened
1 tsp. vanilla
Beat cake mix, butter, and 1 egg. Press into 9x13 inch buttered pan. Mix cream cheese, 3
eggs, vanilla, and sugar. Pour over crust. Bake at 350° for 35 minutes.
Chocolate Chip Cheesecake
By Renee’ Gibbons
1 6oz. graham cracker pie crust
1 14 oz. can sweetened condensed milk
1 3 oz. package cream cheese, softened
1 egg
1tsp. vanilla extract
1 cup mini milk chocolate chips (I use the semi-sweet)
1tsp. flour
Chocolate glaze*
Preheat oven to 400. In medium bowl, with mixer, beat cream cheese until fluffy; gradually
beat in sweetened condensed milk until smooth. Add egg and vanilla and mix well.
Toss chocolate chips with flour, and then stir into cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze.
Serve chilled
*Chocolate glaze: In small saucepan, over low heat, melt ½ cup mini milk chocolate chips with
¼ cup whipping cream. Cook and stir until thickened and smooth. Immediately spread over
pie.
Chocolate Cobbler
By: Mary Brown
2 sticks butter or margarine
1 ½ cups self-rising flour
1 ½ cups sugar
¾ cup milk
1 cup sugar
6 Tablespoons cocoa
¾ cup hot water
¾ cup milk
Melt the butter in a 9 x 13 inch pan. Mix self rising flour, 1 ½ cups sugar and ¾ cup milk; pour
over the butter. Combine 1 cup sugar and the cocoa; sprinkle over the flour mixture.
Combine hot water and ¾ cup milk; pour over the sugar mixture. Bake at 350° for 30 minutes.
Good served with ice cream or whipped cream
Chocolate Gooey Cake
By Tonia Elam
1 regular cake mix
1 egg
1 stick of melted butter
Mix these 3 ingredients
Mash into a greased cake pan
1 8oz cream cheese
1 16 oz powered sugar
2 tablespoons of cocoa
1 stick of butter
2 eggs
1 teaspoon vanilla
Beat cream cheese and add each ingredient in and beat till mixed.
Pour over cake mixture.
Bake at 350 degrees for 30 minutes
Chocolate Trifle
By Sherry Thomas
“Trifle with layers of brownies, chocolate pudding and whipped topping chilled
to perfection”
Ingredients:
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
½ cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
Directions:
Prepare brownie mix according to directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until
smooth, then fold in 8 ounces whipped topping until no streaks remains.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture
and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto
top layer for garnish.
Refrigerate for 8 hours before serving.
Coconut Cake Good & Moist
By Kim Harmon
1
1
1
1
1
Pkg. Duncan Hines yellow cake mix
can eagle brand condensed milk
small can Pina Colada Cream Coconut Mix (approx. 8-9 oz.)
small container Cool Whip
6 oz. pkg. frozen coconut
Bake cake in 9 x 13 pan according to directions. Immediately prick holes in cake with fork
while warm. Pour mixture of condensed milk and pina colada over cake while warm. (Mix
these well before pouring over cake). Cool cake completely, spread on Cool Whip, sprinkle
coconut over cake. Cover and refrigerate.
Coconut Pie
By Judy Walters
3/4 SUGAR
1/3 CUP FLOUR OR 3 TABLESPOONS CORNSTARCH
2 CUPS MILK
1 1/3 CUPS COCONUT
2 TABLESPOONS OLEO
1 TEASPOON VANILLA
3 SLIGHTLY BEATEN EGG YOLKS
1 PIE SHELL-- COOKED
STIR: SUGAR, FLOUR, MILK, & EGG YOLKS OVER MEDIUM HEAT AND COOK UNTIL THICK
THEN COOK 1 MINUTE LONGER. REMOVE FROM HEAT AND ADD BUTTER, VANILLA AND 1
CUP COCONUT, STIR WELL AND POUR IN COOKED PIE SHELL. TAKE YOUR REMAINING 3
EGG YOLKS AND MAKE YOUR MERINGUE AND DUST WITH REMAINING COCONUT. COOK
IN 350 PREHEATED OVEN FOR ABOUT 10 MINUTES OR UNTIL MERINGUE IS GOLDEN.
Cookie Doe Dip
By Kittie Edwards
8 oz cream cheese
Pkg. mini chocolate chips
¼ cup powdered sugar
2 Tablespoons brown sugar
¼ teaspoon vanilla
1 stick real butter, softened
Mix together and serve with regular or chocolate graham crackers.
Cream Brule
1 whole egg
4 egg yolks
½ cup granulated white sugar
1 tablespoon vanilla extract
2 cups of heavy cream
6 strawberries, sliced
3 kiwis, peeled and sliced
1 cup raspberries
1/3 cup brown sugar (for the caramelized tops)
Preheat oven to 275 F
In a large bowl, combine eggs and sugar, and whip for 5 minutes. Add vanilla and cream,
mixing until texture is smooth.
Pour into ovenproof baking dishes, and place in a water bath. Bake for about 1 hour and 15
minutes. Remove from oven and leave in water bath until cooled.
When cooled remove from water bath and sprinkle with 1 tablespoon of brown sugar and broil
for 5 minutes or use a hand held torch.
Serve hot.
Put sugar only on the ones that you will be eating.
A water bath is the oven-equivalent of the double broiler. A paper towel place on the bottom of
the water bath pan will prevent the ramekins from sliding. Place the custard-filled ramekins in
the pan, and place on the center rack of oven. Carefully fill the pan with warm water, until the
level reaches halfway to 2/3 up the sides of the ramekin dishes.
You can use whatever fruit you like.
I have not used the broiler for browning the sugar so not sure how that works. I have a torch
and I put a light layer of sugar and then burn it and sprinkle another layer and burn it. If you
layer it too thick you can not burn it evenly.
Pat Franke – 2006
Easy Coconut Cake
By Diane Oliver
1 Box White Cake mixes
1 can Cream of Coconut
1 small Bag of Coconut
1 carton Cool Whip
1 can Eagle Brand milk
Prepare cake mix as directed on box. After taking out of oven poke holes in cake. Mix
together, cream of coconut and Eagle Brand milk, pour over cake. After cake cools, spread
cool whip on top and spread coconut over cool whip. Keep refrigerated.
Easy Pecan Pie
By: Georgia Smith… (Mary Brown’s sister)
1 cup karo light corn syrup
2 Tbsp. margarine or butter melted
3 eggs, slightly beaten
1 cup sugar
1 tsp. vanilla
1¼ cups crushed or chopped pecans
1 (9 inch) unbaked or frozen deep dish pie crust
Preheat oven to 350°. In large bowl, combine eggs, sugar, Karo, margarine, and vanilla. Blend
well. Stir in pecans. Pour into pie crust. Bake 50 to 50 minutes or until knife inserted halfway
between center and edge comes out clean.
For frozen pie crust, do not thaw. Preheat oven and a cookie sheet. Pour filing into frozen
crust. Bake on the cookie sheet.
English Apple Pie
By Susan Caldwell (her mom’s favorite)
1 c. pastry flour
1 c. brown sugar
1 c. butter
4 or 5 granny smith apples
Lemon juice or cinnamon schnapps
Mix flour and brown sugar together. Cut the butter into chunks and incorporate it into the flour
mixture with a pastry blender.
Slice applies into a pie plate (I leave the skins on) and sprinkle with lemon juice or schnapps.
Press the flour and sugar mixture over the apples.
Bake at 350 for 50 minutes.
Hot Fudge Fantasy Tarts
By Sherry Thomas
Tarts Ingredients:
2/3 cup semi-sweet real chocolate chips (We recommend NESTLE® TOLL HOUSES Morsels)
1/2 cup LAND O LAKES® Butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
30 (1 3/4 x 1 1/4-inch) mini paper liners
Hot Fudge Glaze Ingredients:
1 cup semi-sweet real chocolate chips (We recommend NESTLE® TOLL HOUSE Morsels)
1 (14-ounce) can sweetened condensed milk
1. Heat oven to 375°F.
2. Combine 2/3 cup chocolate chips and butter in 1-quart saucepan. Cook over low heat,
stirring occasionally, until melted and smooth (5 to 7 minutes). Pour into medium bowl; cool 5
minutes.
3. Stir sugar, eggs and vanilla into chocolate mixture. Gradually stir in flour until smooth
4. Line miniature muffin pans with paper liners or place paper liners on baking sheets. Spoon
about 2 teaspoons batter into each liner, filling each 1/2 full.
5. Bake for 12 to 14 minutes or until toothpick inserted in center comes out clean.
6. Remove from oven; immediately press one of the desired fillngs into center of each tart.
7. Continue baking 2 minutes. Cool 5 minutes.
8. Meanwhile, combine all glaze ingredients in 1-quart saucepan. Cook over medium-low
heat, stirring constantly, until melted and smooth (2 to 3 minutes).
9. Top each tart with about 1 teaspoon fudge glaze. Refrigerate at least 1 hour to set glaze.
Store at room temperature in airtight containers up to 3 days.
Filling Variations:
Marshmallow - Press 3 mini marshmallows into each tart.
Cherry - Press 1 maraschino cherry into each tart.
Double Chocolate - Press 1 unwrapped milk or white chocolate candy kiss upside down into
tart.
Mint - Put unwrapped chocolate-covered soft-filled mint patties cut into quarters; press 2
quarters into each tart.
Tip: Tarts can be made ahead and frozen up to 2 months. Cool completely. Store in airtight
containers between sheets of waxed paper.
Tip: Refrigerate remaining hot fudge glaze as ice cream or dessert topping
Hot Fudge Sauce
By Kim Harmon
1/3 cup water
2 squares (1 oz. each) unsweetened chocolate
1/2 cup sugar
Dash salt
3 tablespoons margarine
1/4 teaspoon vanilla extract
Place water and chocolate in a small saucepan. Cook over low heat, stirring constantly, until
chocolate is melted. Remove from heat, stir in sugar and salt. Return to medium heat and
cook for about 8 minutes or until thickened, stirring constantly. Remove from heat
and mix in margarine and vanilla. Serve warm over ice cream.
Ice Cream Sandwich Dessert
By Deana Honeycutt
12 ice cream sandwiches
1 med cool whip
Choc syrup
Pecans
Layer ice cream sandwiches, put cool whip on top, drizzle syrup and sprinkle pecans - put in
freezer
Lemon Fluff Dessert
(Mom’s 50 year old recipe)
By Mike Manning
1 large can evaporated milk (7oz, I think)
1 pkg lemon jello
1 cup sugar
1 ¾ cups hot water
½ cup lemon juice or equivalent
2 ½ cup graham cracker crumbs
Chill milk about 4 hours
Dissolve jello in hot water, chill until partly set, then whip until light & fluffy, stir in lemon juice
and sugar
Whip chilled milk and fold into jello mixture
Line bottom of pan (8x8 or larger) with graham crumbs, reserving a few to sprinkle on top.
Pour jello mixture on top of crumbs, sprinkle with reserved crumbs, chill well before serving
Mama’s Gingerbread and Sauce
By Jeanette Pyle
4 eggs
¾ cup sugar
2 cups molasses
¾ cup shortening
3 cups flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. nutmeg
1 tsp. cinnamon
1 cup sour cream
Sauce:
1 pt. half and half
Butter
Preheat oven to 300°. Beat eggs. Beat in sugar, molasses and shortening. Sift dry
ingredients together and add alternately to egg mixture with the milk. Beat well. Reserve ½
cup of batter for sauce. Pour batter into a large black greased skillet. Bake about 45 minutes.
Make sauce: Add half and half to reserved batter. Cook over low heat, stirring constantly
until thick. Add a little butter and stir. Pour over slices of gingerbread. Refrigerate leftover
sauce.
Merry Berry Cheese Bars
By Sherry Thomas
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2 cups unsifted flour
1 ½ cups oats
¾ cup + 1 tbsp. firmly packed brown sugar
1 cup butter or margarine, softened
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
¼ cup Realemon Lemon Juice from concentrate
1 (16 oz.) can whole berry cranberry sauce
2 tbsp. corn starch
1. Preheat oven to 350°. With mixer, beat flour, oats, ¾ cup sugar and butter until crumbly.
Set aside 1 ½ cups mixture; press remaining mixture on bottom of greased 13 x 9 inch
baking pan. Bake 15 min. or until lightly browned.
2. With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth, stir in
Realemon. Spread over baked crust. Combine cranberry sauce, corn starch and
remaining 1 tbsp sugar. Spoon over cheese layer.
3. Bake 45 minutes or until golden. Cool and cut into bars. Refrigerate leftovers.
TIP: Cut into large squares, serve warm, top with ice cream.
Mexican Fruit Cake
PREHEAT OVEN TO 350°
2 CUPS WHITE SUGAR
2 TEASPOONS BAKING SODA
2 CUPS FLOUR (NOT SELF RISING)
2 EGGS BEATEN
1 20 oz. CAN OF CRUSHED PINEAPPLE
2 TEASPOONS VANILLA
1 CUP CHOPPED PECANS
1 CUP CHOPPED WALNUTS
MIX THE FIRST THREE INGREDIENTS TOGETHER THEN ADD THE REST.
STIR UNTIL ALL IS MIXED. IT WILL BE A FAIRLY STIFF BATTER.
SPRAY A GLASS (PREFERRED) OR METAL 8 x 12 WITH PAM THEN ADD
CAKE MIXTURE AND BAKE FOR ONE HOUR. WHILE THE CAKE IS COOKING MIX TOGETHER
A CAN OF EAGLE BRAND MILK AND A CAN OF LOPEZ CREAM OF COCONUT. WHEN THE
CAKE IS DONE, WHILE IT IS STILL HOT, POKE HOLES IN IT WITH A WOODEN SPOON. THEN
POUR THE MILK/CREAM OF COCONUT MIXTURE OVER IT. LET THE CAKE COOL, COVER IT
TIGHTLY WITH FOIL OR PLASTIC WRAP AND PUT IT IN THE FRIDGE FOR AT LEAST A DAY
BUT 2 IS EVEN BETTER. ON THE DAY IT IS GOING TO BE SERVED, FROST IT WITH
WHIPPED CREAM OR COOL WHIP AND TOP WITH COCONUT (THE MOUND BRAND WORKS
VERY WELL). KEEP REFRIGERATED
Mrs. Liz’s Pecan Pies
By Liz Galloway (Jimmy’s Mom)
2 packages (16 oz) Pastry Shells
3 Tbsp melted butter
2/3 cup sugar
2 Tbsp flour
2 eggs
1 cup light corn syrup
1 tsp vanilla
11/2 cup pecan pieces
Beat eggs well. Add melted butter, sugar, flour and mix together. Add syrup, vanilla and
pecans. Pour into unbaked pastry shells evenly distributing the pecans between shells and
bake at 350 for 35 to 40 minutes.
Old Fashion Banana Pudding
By Robbin Hill
1 box vanilla wafers
4 eggs (1 whole egg, 3 yolks)
¾ Cup sugar
2 cups milk
1 tsp vanilla
3 – 4 freshly sliced bananas
Over low heat - Mix milk, 1/2 c of the sugar, 1 whole egg, 3 egg yolks, & flour. Stir constantly
until mixture thickens. Set aside add vanilla. In separate oven proof bowl, layer wafers, &
bananas, top with some of the pudding mixture, alternating till gone. Last layer should be
pudding mixture.
For meringue: Beat the remaining 3 egg whites, adding sugar slowly till mixture forms stiff
peaks. Place on top of pudding & put in 450 degree oven until it starts to brown. (This will only
take 3-4 minutes)
Old Fashioned Banana Pudding
By Pat Franke
6 large bananas
3 egg yolks, beaten with fork (save whites for meringue)
1 ¼ cup sugar
2 T. flour
1 ½ cups milk (evaporated milk)
¼ cup butter
2 tsp. pure vanilla
1 medium box vanilla wafers
Beat egg yolks in heavy or double boiler with fork before turning stove on. Stir in sugar and
flour. Add ½ cup milk. Turn stove on medium heat. Stir constantly. When mixture is almost
dissolved, add other 1 cup of milk. Allow to slightly thicken. Do not get mixture overly thick!
Remove from heat; add vanilla and butter. Layer in a casserole dish the sliced bananas and
vanilla wafers to cover the bottom of dish. Pour mixture over. Repeat once. Top with
meringue if desired and bake at 350 to brown.
Oreo Truffles
By Sherry Thomas
1 pound Oreo Cookies -- 3 sleeves
1 8 oz Cream Cheese -- room temp
1 pound Melting milk chocolate
1/2 pound Melting White chocolate -- (Can vary the colors depending upon the occasion)
Using a food processor, grind cookies to a fine powder
Using mixer, blend cookie powder and cream cheese until thoroughly mixed (should be no
white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Line two cookie sheets with wax paper.
In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted tool, life ball out of chocolate and let excess chocolate drip off.
Place on wax-paper lined cookie sheet.
In separate double boiler, melt white chocolate.
Using a fork, drizzle white chocolate over balls.
Let cool.
Store leftovers in airtight container, in refrigerator.
Peach Cobbler
By: Mary Brown
1 stick - butter or margarine
1 cup flour
Dash of salt
1 cup sugar
1 large can sliced peaches
2 tsp. baking powder
1 cup milk
Melt butter in 9x13 inch pan. Blend dry ingredients. Pour over melted butter or margarine. Do
Not Stir. Place sliced peaches on top. Pour milk over mixture and bake 1 hour at 350° or until
crust is golden brown.
Peanut Butter Pie
By Becky McKinney
1 8 oz. cream cheese
½ cup condensed milk
1 cup powdered sugar
½ cup peanut butter
2 8 oz. cool whips
2 chocolate pie crusts
Chocolate bar to shave on top
Nut topping or crushed peanuts
Mix first four above ingredients. Add 1 8oz. Cool Whip. Spread into two chocolate crusts.
Top with 1 8oz. Cool Whip. Shave chocolate on top and add nut topping or crushed peanuts.
Freeze. Allow to thaw a few minutes before serving. Can also drizzle chocolate syrup on top
to serve.
Pepsi Cake
By Teresa Stapp
2 cups flour
2 cups sugar
2 tablespoons cocoa
2 sticks butter
1 cup Pepsi
2 eggs
1 cup buttermilk
1 tsp. vanilla flavoring
1 tsp. baking soda
1½ cups miniature marshmallows
Icing:
2 cups powdered sugar
2 tablespoon cocoa
2 tablespoons butter
8 tablespoons Pepsi
Combine flour, sugar and cocoa in bowl. Melt butter. Combine with Pepsi and pour over flour
mixture and stir. Add 2 beaten eggs, buttermilk, vanilla flavoring and soda. Stir in
marshmallows and bake at 350° for 45 minutes. For icing: Combine sugar and cocoa in bowl.
Melt butter and Pepsi in pan and bring to a boil. Pour over sugar and cocoa and stir. Add ½
cup pecans if desired. Pour over cake while hot.
Phyllis’ Pumpkin Trifle
By Pat Colwick
Yield: 10 – 12 servings
Preparation time: 30 minutes
Bake: 10-15 minutes
Chill: 1 hour or overnight
Crumb Crust:
1 cup quick oats (not instant)
1 cup graham cracker crumbs
1 cup chopped pecans
½ cup firmly packed brown sugar
1½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¾ cup butter, melted
Filling:
1 (8 ounce) package cream cheese, softened
1 (29 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 (3.4 ounce) packages French vanilla instant pudding mix
3 cups cold milk
½ teaspoon cinnamon
1 (8 ounce) container frozen non-dairy whipped topping, thawed
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Preheat oven to 350°
In a large bowl, stir together oats, graham cracker crumbs, pecans, brown sugar, and
spices for crust. Add melted butter and stir to combine. Spread mixture on a baking sheet
and bake in oven for 10 – 15 minutes or until pecans are toasted. Let cool
In another bowl, beat cream cheese at medium speed with an electric mixer until smooth.
Add pumpkin and condensed milk and beat until well combined. Stir in pudding mix, milk,
and cinnamon and beat until mixture is smooth.
Reserve 2 tablespoons crumb crust mixture. Layer ½ of remaining crumb crust mixture in
the bottom of a trifle dish or large glass bowl.* Spoon ½ of pumpkin filling over crumb
crust, and top with ½ of whipped topping. Repeat crumb crust and pumpkin filling layers,
reserving remaining whipped topping. Refrigerate for 1 hour or overnight.
Just before serving, garnish trifle with remaining whipped topping and sprinkle with
reserved crumb crust mixture. Serve immediately
* You may also use wine glasses or individual dessert glasses.
Pink Lemonade Pie
By Mary Brown
2 pie shells, either graham cracker or baked pastry shells
1 can sweetened condensed milk
1 6-oz. can of pink lemonade, thawed
1 8-oz. tub of whipped topping, partially thawed
Red food coloring
Mix together condensed milk and lemonade; stir in whipped topping, being sure to blend well
to remove any still-frozen lumps. Add a few drops of red food coloring, one drop at a time,
until desired color is achieved. Pour into prepared pie shells. Re-freeze for 3-4 hours; remove
from freezer just before serving.
Ritz Cracker Pie
By Mona Craig
2 cups crushed Ritz Crackers
3 egg whites
1 tsp baking powder
1 cup sugar
1 tsp vanilla flavoring
1 cup chopped pecans
Beat Egg whites stiff
add sugar
fold in crackers
add baking powder and vanilla flavoring
add pecans
Bake @ 350 for 35 min
Let Cool and top with cool whip
Strawberry Trifle
By Teresa Stapp
1 Box Yellow Cake Mix
1 lb. Strawberries (Fresh or frozen)
1 large box vanilla pudding mix
Large Cool Whip
Bake cake as directed on box. Mix pudding as directed and set aside. Crumble some of the
cake and layer in bottom of trifle bowl, spoon pudding on top of cake for 2nd layer, cut
strawberries into pieces and place on top of pudding for the 3rd layer and
then top with cool whip. You may repeat layers until dish is full.
Tea Cakes and Icing
By Kim Harmon
ICING:
¾ cup sugar
1 stick oleo
¼ cup milk
Cook to a boil and then beat till creamy.
CAKES:
1½ cups flour
½ teaspoon cinnamon
1 stick butter
1 cup sugar
2 eggs
Stir flour and cinnamon. In a mixing bowl cream butter and sugar thoroughly. Beat in eggs
one at a time. Stir in dry ingredients.
Bake in 350° oven 10 minutes.
Swiss Chocolate Cake with butterfingers
By Sherry Thomas
1 Duncan Hines Swiss Choc cake mix - make per directions
Topping:
1 - 8 oz cream cheese
1 - Med size cool whip
1/2 cup granulated sugar
1 cup powdered sugar
1 pkg of Butterfingers (6 full size bars to the pkg)
You need to mix cream cheese and both sugars together. Add cool whip to mixture. Fold in
crushed candy bars.
You might want to save some of the candy to sprinkle on top when finished.
EASY EASY EASY!!!!
YUM YUM
By Susan Caldwell
1 Can Eagle Brand sweetened condensed milk
1 Can strawberry pie filling
1 Can crushed pineapple – do not drain
1 cup chopped nuts
1 small container of cool whip
Mix all ingredients together. Save some nuts for the top. Freeze. Set out about 1 hour before
serving time.
Millionaire Pie
By Susan Caldwell
1 Can sweetened condensed milk
½ c lemon juice
1 large can drained crushed pineapple
1 large container of cool whip
1 cup chopped pecans
Mix well – pour into 2 graham cracker pie crusts. Refrigerate overnight.
MAIN DISHES
Baked Pork Chops With
Sage & Sour Cream
By Philip and Mary Helen Delivorias
4 (1") pork chops (fat trimmed)
1 cup chicken stock
¼ cup dry white wine
1 ½ tablespoons leaf sage (mumbled)
1 sm. carton sour cream
1 medium onion Yellow (sliced in rings)
2 or 3 Tbsp. vegetable oil or butter
Salt and pepper to taste
Sauté pork chops in oil until nicely brown on both sides. While browning chops on 2nd side,
add sage and pepper to chops; also add onions and continue to cook until onions are golden
and tender. Set aside.
Deglaze pan with wine and chicken stock. In large casserole dish, place pork chops and
cover with stock. Cover with foil tightly. Bake at 350 for 1 hour.
Remove chops from casserole and set aside in warming oven until stock in casserole has
cooled slightly. Stir in sour cream and baste chops with mixture. Serve sauce on top of
chops.
If sauce is too thick, add more stock or wine to thin. Excellent with cream potatoes.
"Note: Stock must be slightly warm (not hot!) before adding sour cream or will tend to curdle.
Baked Shrimp
By Philip and Mary Hellen Delivorias
Peel shrimp and place in flat baking dish sprayed with Pam. Add enough butter and lemon
juice to almost cover. Add garlic, chopped finely, to shrimp. We use lots of garlic, 2 or 3
cloves per pound of shrimp. Salt to taste. Bake about 350 - 400° until tender.
"Very tangy but delicious……can be served over rice. We like to dip French bread into liquid
as we eat the shrimp.
Beef – Rice Casserole
By: Mary Brown
1 lb. ground round or lean chuck
2 cans cream of mushroom soup
1 package dry onion soup mix
1 cup rice, uncooked
Mix all ingredients together. Put in baking dish and bake, uncovered, at 350° for 1 hour.
Serves 4 to 6.
Birds of Paradise
By Philip and Mary Hellen Delivorias
Servings: 6
3 whole chicken breasts, skinned and boned
1 egg
1 tablespoon milk
¾ cup grated parmesan cheese
¼ cup butter
¾ cup dry white wine
cut chicken into 1½ inch pieces and set aside. Combine egg and milk in a bowl; mix well. Dip
chicken pieces in egg mixture, and dredge in grated parmesan cheese, coating well. Melt
butter in a non-stick electric skillet. Add chicken and cook until lightly browned on each-side.
Sprinkle remaining cheese over chicken. Add wine; cover, and simmer 10 additional minutes
or until liquid is reduced.
Blend of the Bayou Casserole
By Sherry Thomas
8 oz Cream Cheese
1 stick butter
1 pound peeled shrimp
1 pound crawfish tails
1 pound smoked sausage (sliced)
1 pint crab meat
1 diced onion
3 toes garlic (minced)
1 diced bell pepper
2 ribs of celery
2 tablespoons butter
2 cans cream of mushroom soup
1 can mushrooms (drained)
1 teaspoon Tabasco
1 cup cooked rice
Sharp cheese grated
Cracker Crumbs
Preheat oven 350. Melt cream cheese and butter in microwave. Sauté onion, bell pepper,
celery, garlic in 2 tbs. butter until tender. Add shrimp, crawfish, sausage and crab. Sauté until
shrimp is cooked. In mixing bowl combine all ingredients ( except cracker crumbs and
cheese) Pour into large casserole dish. Top with cheese and cracker crumbs. Bake at 350° for
15 to 20 minutes until bubbly.
Broiled Fish Fillets
By John Colwick (Pat’s husband)
2 pounds fish fillets
2 T. lemon juice
½ cup grated parmesan cheese
½ cup butter, softened
3 T. mayonnaise
3 T. chopped green onion
¼ t. salt
Place fillets in a well greased pan. Brush with lemon juice. Combine remaining ingredients.
Broil fillets about 4 inches from heat 4-6 minutes or until fish flakes easily. Remove from heat
and spread with mixture. Broil 2-3 minutes more or until lightly browned. Serves 6
Buffalo Shrimp
By Sherry Thomas
“Succulent shrimp twice-coated in seasoned flour and deep fried, then coated in an extremely
spicy butter sauce. Perfect for those who crave the heat. For added heat, slice up some fresh
cayenne or jalapeno peppers to sprinkle over the top. Serve with lemon wedge and blue
cheese dressing on the side.”
Ingredients:
2 cups all purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined with tails attached
4 cups oil for frying
Buffalo Sauce:
4 cloves garlic, minced
2 ½ tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper
Directions:
In a large resealable plastic bag, combine flour, Creole-style seasoning, garlic powder, ground
cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few
times.
Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture.
Seal the bag and shake to coat shrimp well.
Placed the coated shrimp on a cookie sheet and place in the refrigerator for 15 – 20 minutes.
Save remaining flour mixture in the bag.
In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a
pot, heat the oil to 375°
Remove the shrimp from refrigerator and shake a second time in the flour mixture.
Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with
buffalo sauce.
Chicken and Dumplings Deluxe
By Barry Sullivan
3 or 4 chicken breast
2 cans chicken broth
2 cans cream of chicken soup
1 small can pet milk
½ quart whipping cream
½ - 1 cup milk
1 can Grand Biscuits (buttermilk)
Boil chicken until done, strain broth. Cut and bone chicken and return to the pot.
Add: 2 cans broth
2 cans cream of chicken soup
1 can pet milk
¾ cup milk
Bring to a boil, add biscuits which have been rolled out and cut into pieces. Add ½ quart
whipping cream. Cook until dough is done.
Chicken and Rice
By Shannon Bowles
1 (10 ¾ - ounce) can condensed cream of celery soup
1 (10 ¾ - ounce) can condensed cream of chicken soup
1 (10 ¾ - ounce) can condensed cream of mushroom soup
2 cups water
1 cup rice
¼ cup butter, melted
6 boneless, skinless chicken breasts
Garnish: paprika
Preheat oven to 350°. Grease a 9 x 13-inch pan; set aside. In a large mixing bowl, combine
soups, water, rice, and butter; pour into prepared pan. Place chicken on top of soup mixture,
submerging slightly; sprinkle with paprika. Bake for 1 hour, uncovered, until chicken is
tender.
Chicken Casserole
By Teresa Stapp
8 oz. sour cream
2 cans cream of chicken soup
2 tsp poppy seeds
2 pkgs Ritz crackers
Stick of butter
4-6 large chicken breasts
Boil chicken till done. Remove from bone. Crumble chicken in bowl. Add sour cream and
cream of chicken soup. Sprinkle poppy seeds over mixture and stir until well blended. Pour
mixture in a large casserole dish. Crumble both packages of Ritz crackers on top. Melt butter.
Pour butter over top. Bake at 350° until bubbling through top.
Chicken Crescents
By Deana Honeycutt
3 boneless chicken breasts cooked and diced
3 oz Cream Cheese
3/4 cup Cream of Chicken soup
2 Tbsp. milk
¼ tsp. salt
1/8 tsp. pepper
2 cans crescent rolls
2 Tbsp melted butter
1 cup seasoned croutons, crushed
Mix chicken, cream cheese, soup, milk, salt and pepper. Separate crescents into 4 squares.
Roll flat and make sure that the separation line in the crescents is pressed together well.
Place ¼ cup of mixture into crescent roll. Fold corners toward the center and seal together.
Brush top with butter and sprinkle with crushed croutons. Place in baking dish.
Bake at 350 degrees for 25-30 minutes until crescent rolls look crispy.
Chicken Rice Recipe
By: Lynn Tarvin
1 cup long-grain rice, uncooked
1 cup sliced celery
1 (10 oz) package frozen peas, about 1 ½ cups
2 cups water
2 teaspoons salt
2 tablespoons butter
1 to 1 ½ cups cooked diced chicken
2 tablespoons flour
1/8 teaspoon pepper
2/3 cup evaporated milk
1 cup shredded mild cheddar or American cheese
PREPARATION:
In a medium saucepan, combine rice, celery, water and 1 teaspoon salt. Heat to boiling. Cover
and simmer for about 8 minutes; add peas and cook an additional 8 to 10 minutes or until rice
is tender and water is absorbed.
Melt butter in a medium saucepan or skillet.
Sauté chicken for about 1 minute; stir in flour, pepper, and remaining 1 teaspoon salt.
Continue to cook, stirring constantly, just until bubbling. Stir in milk and 1 1/3 cups water.
Continue cooking and stirring until sauce thickens and gently boils for about 1 minute. Pour
sauce over the chicken rice mixture; transfer to shallow buttered 2-quart baking dish. Sprinkle
with cheese; bake chicken rice recipe at 375° for 20 minutes.
Chicken rice bake serves 4.
Chicken Spectacular
By Renee’ Gibbons
3 c. cooked chopped chicken
1pkg. wild, long grained seasoned rice – cooked (I use Uncle Ben’s)
1 can cream of celery soup
1 med. Jar pimento
1 med onion – chopped
1 can french style green beans – drained
1 c. mayonnaise
1 can water chestnuts – drained/chopped
Salt & pepper to taste
Preheat oven to 350. In a large bowl, mix all ingredients and pour into a 3 qt. casserole dish.
May freeze before baking or bake for 25 to 30 minutes or until bubbly.
Corn Casserole
By Natalie Gilliland
1 lb. Cooked hamburger
2 handfuls cooked egg noodles
1 small jar pimento
1 can cream of mushroom
1 can cream of chicken
1 small sour cream
1 can Mexicorn (Green Giant)
Cook at 400 until bubbly
6-8 slices of bread, crumbled
1 stick butter
Put back in the oven and brown buttered bread crumbs
Crock Pot Beef Hoagies
By Mike Manning
3-4 lb boneless sirloin roast, halved
16 oz bottle Italian dressing
1 medium size onion, sliced or diced
1 medium size green pepper, sliced or diced (or jalapeños, drained)
1 package hoagie buns
Cheese of your choice
Combine all ingredients in crock pot; cook on low/slow until tender. Remove roast, shred with
fork, and return to crock pot to keep warm.
Split hoagie buns. Spread one side with butter and cover the other side with cheese. Broil in
oven until bread begins to brown. Spread with condiments of your choice. Using a slotted
spoon so it will drain, remove meat from crock pot, make your sandwich and enjoy!
Easy Salmon Croquettes
By: Georgia Smith… (Mary Brown’s Sister)
1 can salmon, boneless and skinless
2 eggs, beaten
Dash of lemon juice
1 tsp. salt
1 tsp. pepper
Crushed Ritz crackers
1 tsp. baking powder
Drain salmon. Combine salmon, lemon juice, eggs, salt, pepper, and cracker crumbs to make
a firm mixture. Blend in baking powder. Shape into croquettes. Roll in additional cracker
crumbs. Fry in small amount of oil, in a skillet, until lightly brown. Drain on paper towels.
Cumin Chicken with Apples
By Kathy Simmons
A mixture of onions, apples and mushrooms seasoned with cumin and Worcestershire sauce
enhances this tender chicken dish.
4 pieces boneless, skinless chicken
2 tablespoons butter or margarine
2 medium apples, chopped
2 small onions, halved and sliced
1 can (4½ oz.) mushroom stems and pieces drained (or fresh)
1 tablespoon all-purpose flour
1 can (10¾ oz.) condensed cream of chicken or mushroom soup, undiluted
½ cup water
1 tablespoon ground cumin
1 teaspoon Worcestershire sauce
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon chili powder
Hot cooked rice
In a large skillet, brown chicken in butter. Transfer to a greased 13 x 9 x 2 inch baking dish. In
the drippings, sauté apples, onions and mushrooms until apples are crisp-tender. Add flour,
soup, water, cumin, Worcestershire sauce, salt and pepper; mix well. Pour over chicken.
Cover and bake at 350° for 1 hour or until the chicken juices run clear. Sprinkle with chili
powder. Serve over rice. Yield: 4 servings.
Fried Fish Filets
By Philip and Mary Hellen Delivorias
1 lb. fish fillets
Yellow corn meal
Mustard
Red pepper, ground
6 - 8 hours before frying fish, dry with paper towel. Rub or coat with mustard and sprinkle
with red pepper to taste (it takes more than you think) refrigerate until ready to fry. Place in
Ziploc bag or paper sack with meal and salt. Shake and fry at 375° until they float.
Fruited Chuck Roast
By Becky McKinney
12 pitted prunes
18 dried apricot halves
1 cup ginger ale or sprite
2 tbsps. Vegetable oil
1 (3 ½ to 4 lb.) Boneless Chuck Roast
1 large onion, sliced
¼ cup firmly packed brown sugar
2 tsps. salt
½ tsp. pepper
½ tsp. ground cinnamon
¼ tsp. ground ginger
½ cup water
6 medium potatoes, sliced
1 tbsp. cornstarch
2 tbsps water
Yield 6-8 servings.
Directions:
Soak fruit in ginger ale; set aside. Heat oil in a Dutch oven. Add roast, and brown on both
sides; remove roast. Add onion to Dutch oven and cook until golden. Sprinkle roast with
brown sugar, salt, pepper, cinnamon, and ginger. Return roast to Dutch oven; add ½ cup
water. Cover and simmer 2 ½ hours; add potatoes; simmer 20 minutes. Drain fruit; add the
fruit to roast. Cook 10 minutes or until the potatoes are tender. Arrange roast, potatoes, and
fruit on a platter.
Gravy:
Combine cornstarch and 2 tablespoons water. Add enough water to reserved drippings to
make 1½ cups; stir in cornstarch mixture, and cook over medium heat, stirring constantly,
until smooth and slightly thickened. Serve gravy with roast.
He-Man Casserole
By Danielle Marshall
1 lb. round steak, diced
1 lg. onion, diced
1 clove garlic, chopped
1 sm. can tomato sauce
1 can sliced mushrooms
1 c. sour cream
2 tbsp. Lea & Perrins
3 tbsp. flour
Black pepper
Preheat oven to 350.
Heat 1 tbsp. oil in a skillet. Add onion and garlic. While this is cooking, mix flour and pepper
in a bowl. Add diced round steak and coat meat. Then add flour coated meat to onion and
garlic mixture.
Meat Loaf
By John Colwick (Pat’s husband)
1 lb ground deer or beef
1/2 lb. deer or pork sausage
1 egg
1/4 cup tomato sauce
3/4 cup dry bread crumbs
1/2 tsp sage1/2 onion chopped fine
1/2 cup catsup
1/2 cup brown sugar
Combine all ingredients but catsup and brown sugar
Shapes into loaf....combine sugar and catsup and spread on top of loaf (make small indention)
Bake at 350 for 1 hour....
Meatballs
By Teresa Stapp
3 lbs. ground beef
2 tsp. salt
1 can Pet milk
1 cup oats
1 cup cracker crumbs
½ cup chopped onions
½ tsp. black pepper
2 tsp. chili powder
2 eggs
½ tsp. garlic powder
Sauce:
2 cups ketchup
1 tsp. liquid smoke
½ tsp. garlic powder
1 cup brown sugar
½ cup chopped onions
Roll into small balls and place on cookie sheet. Freeze overnight or until ready to cook. Put
meatballs in sauce and bake at 350° for approximately 1½ hours or until done.
Mexican Dish
By Kittie Edwards
2 lbs hamburger meat, browned and drained
1 medium jar picante sauce, hot or mild
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag nacho cheese Doritos chips
Cheddar cheese, grated
Pour chips into 9x13 dish. Mix meat, soups, and Picante sauce; pour over chips. Top with
cheese and bake at 350 degrees for 30-40 minutes.
Parmesan Chicken
By Deana Honeycutt
6-8 Chicken Breasts
2 cups Ranch Dressing
2 Tbsp. flour
Parmesan Cheese
2 ½ cups mozzarella cheese
Mix ranch dressing and flour together. Dip chicken into the ranch sauce.
Place chicken on pan. Sprinkle parmesan cheese (as much as you would like) over the
chicken. Then layer the mozzarella cheese over that.
Bake at 350 degrees for 30-35 minutes.
Ranch Chicken Nuggets
By Peggy Kanemura
1 pkg. boneless chicken breast
1 pkg. ranch dressing mix
2 cups buttermilk
Flour
Cut chicken into bite sized pieces. Stir together dressing mix and buttermilk. Marinate
chicken pieces in buttermilk mixture at least 4 hours. Roll chicken in flour and drop into hot
oil to fry.
Sausage Cornbread Bake
By: Mary Brown
1 lb. breakfast sausage
1 large onion chopped
2 eggs, slightly beaten
1 ½ cups buttermilk self-rising cornmeal mix
1 can cream style corn
¾ cup milk
¼ cup oil
8 oz. (2 cups) shredded sharp Cheddar cheese
Heat oven to 425°. Grease 10 inch skillet or 2 quart baking dish. In medium skillet, brown
sausage and onion; drain well. In large bowl, combine eggs, cornmeal mix, corn, milk, and oil.
Pour half of cornmeal batter into greased pan; sprinkle with sausage mixture and cheese.
Pour remaining batter on top. Bake at 425° for 30 – 40 minutes. Let stand 10 minutes. Makes
6 – 8 servings.
Sliced Beef, Bacon, Chicken Casserole
By Lynn Tarvin
1 jar slice beef
1 lb. lean bacon
8-10 boneless chicken strips
¼ onion sliced or flakes
1 can cream of mush. Soup
1 can cream of chicken soup
1 small container sour cream
1 ½ cups shredded cheese
Layer meats in order
Sprinkle onion over meats
Mix soups, sour cream, and 1/3 cheese…do not dilute
Spread over top of meats
Bake at 350 for 1 ½ hrs. Last 15 minutes….sprinkle rest of cheese on top so it will melt and
brown.
Sloppy Joe Pizza
By Daphne Palmer
A twist to Sloppy Joes and the kids love it
Ingredients:
1 lb of ground beef
1 can of Sloppy Joe sauce (of your choice)
2 cups of mozzarella cheese
1 roll of Pillsbury pizza dough
Directions:
Follow the directions as instructed by Pillsbury to prepare the pizza dough then set to the
side. Brown your ground beef then add the Sloppy Joe sauce. Once you have the Sloppy Joe
sauce and beef combined, spread the meat and sauce on the prepared pizza dough. Top off
the pizza with mozzarella cheese. Bake at 350 degrees until cheese is melted and serve by the
slice.
Sloppy Joes
By Susan Caldwell
1 pound ground beef
1 can tomato soup
1 cup chopped celery
1 cup chopped onion
2 tbsp vinegar
1½ tsp dry mustard
3 tbsp brown sugar
1 ½ tsp salt
¼ cup catsup
1/3 cup water
2 tbsp flour
Brown meat, break into small bits as it cooks. Add celery and onion and simmer until soft.
Add rest of ingredients except water and flour. Make flour paste of water and flour and add to
mixture. Simmer for 5 minutes and serve on warm buns.
Southwestern Pulled Pork
By Kathy Simmons
2 cans (4 ounces each) chopped green chilies
1 can (8 ounces) tomato sauce
1 cup barbecue sauce
1 large sweet onion, thinly sliced
¼ cup chili powder
1 tsp ground cumin
1 tsp dried oregano
1 boneless pork loin roast (2 to 2 ½ lbs)
Flour Tortillas
Toppings: sour cream, shredded lettuce and chopped tomatoes, optional
In a 3 quart slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili
powder, cumin and oregano. Add port. Cover and cook on low for 8-9 hours or until meat is
tender.
Remove pork. When cool enough to handle, shred meat using two forks. Return to slow
cooker and heat. Serve on tortillas; top with sour cream, lettuce and tomatoes if desired.
Yield: 6-8
Sweet and Spicy Wings
By Sherry Thomas
Sauce:
2 cups Red Hot hot sauce
2 cups brown sugar
2 tablespoons vinegar
Stick of butter
Combine ingredients and warm on stove or in microwave, then put in spray bottle and set
aside.
Seasonings:
¼ cup black pepper
¼ cup garlic, minced
½ cup Italian seasoning
¼ cup chili powder
¼ cup dried rosemary
2 tablespoon red pepper (more or less to taste)
The above recipe is enough for 7-8 pounds of wings. Rinse and drain 7-8 pounds wings. Pour
some of the Red Hot…hot sauce over them, and toss. Add seasoning mixture until
generously coated. You will lose some in the cooking, so don’t skimp. Place wings on a gas
grill or smoker and slow cook them at a low temperature. After 20 minutes baste/mist with
sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should
be around 1 2/2 to 3 hours, depending on the heat of the grill. They are done when they break
at the joint or you can break the wing tip off.
This recipe is worth trying. I have also cooked them in the oven as well and used a whole cut
up chicken.
Tar Babies
By Peggy Kanemura
4 boneless skinned chicken breast
1½ T. butter
Garlic salt
Worcestershire sauce
4 slices bacon
2 cups Italian dressing
In the middle of each chicken breast put a pat of butter. Sprinkle with garlic salt and a dash of
Worcestershire sauce. Roll each breast with a slice of bacon and secure with a toothpick.
Place in a shallow dish and marinate in Italian dressing. Grill 30 – 40 minutes or until chicken
is done.
Three Cheese Pasta Bake
By Pat Franke
1 (16oz) package ziti pasta
2 (10oz) containers refrigerated Alfredo sauce
1 (8oz) container sour cream
1 (15oz) container ricotta cheese
2 large eggs, lightly beaten
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley
1 ½ cups mozzarella cheese
Prepare ziti according to package directions, drain and return to pot.
Stir together Alfredo sauce and sour cream, toss with ziti until evenly coated. Spoon ½ of
mixture into a lightly greased 13 x 9 inch baking dish.
Stir together ricotta cheese and next three ingredients, spread evenly over pasta mixture in
baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer, sprinkle evenly
with mozzarella cheese.
Bake at 350 for 30 minutes or until bubbly. Makes 8-10 servings.
Tortilla Chicken Casserole
By Lynn Tarvin
INGREDIENTS:
6 to 8 boneless chicken breast halves, cooked and chopped
1 can (4 ounces) chopped green chilies
8 ounces shredded Cheddar cheese
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 cup milk
12 corn tortillas
1 cup crushed corn chips or potato chips
PREPARATION:
Combine chicken, green chilies, Cheddar cheese, cream of mushroom soup, and milk. Place 4
corn tortillas in the bottom of a greased 9-inch square baking pan.
Spread 1/3 of chicken mixture over tortillas. Repeat until all tortillas are used, ending with
chicken mixture. Top with crushed corn chips or potato chips. Bake at 350° for 30 minutes, or
until bubbly. Chicken tortilla casserole serves 6 to 8.
Tournedos of Beef with Champagne Sauce
Makes 2 servings
By Cecil Vaughan
Medallions of mahogany brown tenderloin are served atop crispy croutons and slathered in a creamy
butter-rich sauce that features champagne. The pale pink sauce looks lovely on the plate.
Champagne Sauce:
2 tablespoons minced shallot (1 large shallot)
1/3 cup dry champagne (preferably a dry rose), of drinkable quality
3 tablespoons tarragon vinegar
1 teaspoon freshly squeezed lemon juice (about ½ lemon)
8 black peppercorns
3 sprigs fresh thyme
¾ cup heavy cream
1 ½ sticks cold unsalted butter (12 tablespoons), cut into pieces
½ teaspoon tomato paste, room temperature
Tournedos:
2 slices good quality firm white bread
1 tablespoon extra-virgin olive oil
4 (2½ to 3oz.) beef tenderloin medallions (approximately 2-inches thick)
1 clove garlic, peeled and lightly crushed
Salt and freshly ground black pepper, to taste
1 tablespoon canola oil
1 teaspoon unsalted butter
1. For the Champagne Sauce: Combine the shallots, champagne, vinegar, lemon juice,
peppercorns and thyme in a small sauce pan. Place over medium-high heat and cook until the sauce
has reduced and the pan is nearly dry.
2. Add the heavy cream and continue cooking until the sauce has thickened and coats the back of a
spoon.
3. Remove the pan from the heat; whisk in the cold butter, one piece at a time, until all is
incorporated. Whisk in the tomato paste to combine.
4. Strain the sauce through a fine mesh strainer; serve immediately or store in a thermos or warm
water bath until needed.
5. For the Tournedos: Preheat the oven to 450°F. Using a 2½ inch round cutter, cut 2 circles from
each slice of bread to make 4 bread circles; save the trimmings to make breadcrumbs for another
use. Brush both sides of each bread circle lightly with the olive oil; place on a baking sheet. Toast
until crisp and golden brown, approximately 5 to 6 minutes; set aside until needed.
6. Tie a piece of butcher's twine snugly around the circumference of each medallion to help maintain
the nice cylindrical shape. Rub the crushed garlic over the beef on all sides, then season well with
salt and pepper.
7. Heat a small ovenproof sauté pan over medium-high heat; add the canola oil and butter and heat
through. Add the beef medallions to the pan and sear until both sides have formed a nice, mahogany
brown crust, about 2 minutes per side. Transfer the pan to the oven and cook to the desired degree
of doneness, approximately 2 minutes for rare (125°F), 3 to 4 minutes for medium-rare (130 to 135°F)
and 5 minutes for medium (140°F). Remove from the oven and transfer to a warm plate. Let rest,
lightly covered with aluminum foil, for 5 minutes.
8. To Serve: Remove the butcher's twine from the beef medallions. Place 2 of the toasted bread
circles on each plate; top each with a medallion of beef. Spoon champagne sauce onto the plate
around the beef; serve immediately.
Tuna Quesadillas
By Becky McKinney
1 pouch hickory smoked tuna (5oz.)
1 ½ oz. soft cream cheese
½ cup Colby-jack cheese
1/8 cup roasted red pepper cut in strips
1/8 cup chopped green onions
2 flour tortillas
Mix together and spray with Pam and brown 2-3 minutes in skillet. Makes 2 servings or 8
appetizer servings.
I serve this for lunch and top with sour cream and pineapple salsa. I also add 1 small can of
crushed pineapple (drained) and fresh cilantro to the tuna mixture.
PICKLES, RELISHES
AND SAUCES
Barbecue Sauce
By: (Daddy) Jim Galloway
1 egg (beaten well)
1 cup cooking oil
3 Tablespoon Salt
1 Tablespoon Poultry Seasoning
1 teaspoon pepper
1 pint vinegar
Cook until thick
Cranberry Relish
By: (Mamma) Liz Galloway
1 lb. whole cranberries (1+ ⅓ bag) 12 ozs.
1 ½ cups sugar
1 20 oz. can crushed pineapple (undrained)
½ cup chopped nuts (pecans or walnuts)
Grind / finely chop cranberries, stir in sugar and pineapple. Refrigerate overnight. Stir in nuts
just before serving.
Deana’s Pickle Recipe
By: Deana Honeycutt
1 large jar of Kosher Dill Pickles — drain the juice and slice the pickles
Layer pickle slices and 5 pounds of sugar in the pickles jar
Add 1 large jar of jalapeno peppers (with juice)
Put lid on jar and turn it for 3 days (so that sugar will dissolve)
After turning on 3rd day, put in refrigerator so that pickles will get crisp.
SALADS
Angel Hair Cabbage
By Lynn Tarvin
2-3
ANGEL HAIR CABBAGE
1 CUP SUNFLOWER SEEDS
½ CUP ALMONDS
RAMEN NOODLE – CHICKEN
BROWN ABOVE THREE INGREDIENTS WITH A LITTLE BUTTER.
1 CUP OIL
½ CUP VINEGAR
¾ CUP SUGAR
RAMEN NOODLE SEASONING PACKAGE
Autumn Apple Salad
By Kittie Edwards
1 (20 oz) crushed pineapple (undrained)
1/3 cup sugar
1 (3oz) pkg. lemon flavored gelatin
1 (8 oz) pkg. cream cheese, softened
1-2 cups diced apples (with peeling) **
1/3 cup finely chopped celery (optional)
1 cup whipped topping
In a saucepan combine pineapple and sugar; bring to a soft boil and boil for 3 minutes. Add
gelatin; stir until dissolved. Add cream cheese; mix until completely combined. Allow to
completely cool. Fold in apples, nuts, celery and whipped topping. You may pour into 9"
square casserole and chill until firm, then cut into squares and serve on lettuce leaves or you
can congeal in a bowl, stir and serve in lettuce lined salad bowl.
** I like to use half Granny Smith apples and half red apples for color variety and taste.
Blueberry Salad
By Susan Caldwell
2 – 3oz packages grape gelatin
2 cups of water
1- 20oz can blueberry pie filling
1- 20 oz can crushed pineapple
1- 8 oz package cream cheese
½ cup sour cream
½ cup sugar
½ tsp. vanilla
Combine gelatin and water
Cook in microwave oven on high for 7 minutes or until boiling
Add pineapple and pie filling and mix well
Place in refrigerator until firm
In large bowl, combine remaining ingredients
Spread mixture on top of the salad
Broccoli Salad
By Renee Gibbons
3 c. of broccoli, cut into bite-sized pieces
2/3 c. raisins
1/4 c. red onion, chopped
1/2 c. walnuts---I use sunflower seeds
15 slices cooked bacon, crumbled
2 tbsp. sugar
3 tbsp. cider vinegar
1 c. mayonnaise
Directions:
1. In a large bowl, toss broccoli, raisins, red onions, walnuts (or sunflower seeds), and bacon.
2. In a separate bowl, mix together sugar, vinegar, and mayonnaise.
3. Pour mayonnaise mixture over broccoli and toss to coat.
4. Refrigerate for at least 2 hours.
Classic Caesar Salad
By Pat Colwick
For the Croutons:
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1 (8-10 oz.) loaf rustic Italian bread, crusts removed, cut into ¾ inch cubes
2 teaspoons salt
¼ teaspoon ground cayenne pepper
½ teaspoon freshly ground pepper
*You can use store bought Caesar croutons.
For the Salad:
2 Cloves garlic
4 anchovy fillets……. (You can omit or adjust amount)
1 teaspoon salt……… (You can omit or adjust amount)
1 teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
1 large egg yolk
⅓ cup extra-virgin olive oil
2 (10 oz.) heads romaine lettuce, outer leaves discarded, inner leaves washed and dried.
1 cup freshly grated Parmesan or Romano cheese or 2 ½ ounces shaved with a vegetable
peeler
Caesar Salad Step-by-Step:
1. Heat oven to 450°. Combine butter and olive oil in a large bowl. Add the cubes of bread
and toss until coated. Sprinkle salt, cayenne pepper, and black pepper; toss until evenly
coated. Spread the bread in single layer on an 11 by 17 inch baking sheet. Bake until the
croutons are golden, about 10 minutes. Set aside until needed.
2. Place the garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner
forks, mash the garlic and anchovies into a paste.
3. Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, Dijon mustard and
egg yolk.
4. Using the fork, whisk in the olive oil.
5. Chop the romaine leaves into 1 to 1 ½ inch pieces. Add the croutons, romaine, and cheese
to the bowl and toss well. If you wish, grate extra cheese over the top. Serve immediately. To
make a version of this dressing that you can store, simply mince the garlic and anchovies and
place with the remaining ingredients in a jar. Screw the lid on the jar tightly and shake to
combine. Shake the jar before each use. Store refrigerated up to 4 days.
Coconut Fruit Salad
By Peggy Kanemura
1 (15 ½ oz.) can crushed pineapple, drained
2 (11 oz.) cans mandarin oranges, drained
1 cup miniature marshmallows
2 bananas, sliced
½ cup shredded coconut
3 T. coconut syrup
1 T. lime juice
Combine pineapple, mandarin oranges, marshmallows, bananas and coconut. Mix together
coconut syrup and lime juice. Combine with fruit. Chill before serving. Makes 12 servings.
Corn Salad
By Susan Caldwell
2 cups canned shoe peg corn – drained
¼ cup of onion – finely chopped
¼ cup of bell pepper – finely chopped
¼ cup of celery – finely chopped
Small can of pimento – drained
About 1 tbsp of mayo (enough to make right consistency)
Mix together and refrigerate. Best if made the night before!
Cornbread Salad
By Peggy Kanemura
12 oz. self rising cornmeal bread mix
8 slices bacon, cooked and crumbled
2 boiled eggs, chopped
1 green pepper, chopped
1 med. onion, chopped
2 tomatoes, chopped
1 cup mayonnaise
Bake cornmeal according to package directions. Let cool completely and crumble. Add
bacon, eggs, green peppers, and onions. Put tomatoes in last, adding mayonnaise. Mix
gently. Chill until served. Good next day.
Layered Salad
By Diane Oliver
1 Head lettuce torn in small pieces
1 can Le Suera English peas drained
1 Large purple onion
6 Boiled eggs sliced thin
1 Bottle Bacon Bits
Layer in order given in large serving dish top
Mix together:
1 8 oz. Container sour cream
1 cup mayonnaise
1 package Buttermilk Ranch style dressing
Pour over Salad, refrigerate till served.
Layered Salad
By Susan Caldwell
1 head lettuce
Bell Pepper
Purple Onion
Can Mexicorn (drained)
Black Beans (rinsed and drained)
Layer in 9 x 13 inch dish.
Sauce:
2 cups mayo (I used light)
2 TBS sugar
3 tsp vinegar (white)
Mix, pour over above ingredients.
Add shredded cheddar cheese and 12 slices cooked and crumbled bacon.
Mandarin Pasta Salad
By Kathy Simmons
Dressing:
1 teaspoon ginger
1 garlic clove, pressed
1/3 cup rice vinegar or white wine vinegar
¼ cup orange juice
¼ cup vegetable oil
1 teaspoon sesame oil
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 teaspoons sugar
For Dressing: In a small bowl, wisk ginger, garlic, vinegar, orange juice, vegetable oil, sesame
oil, soup mix and sugar. Cover, refrigerate until ready to use.
Salad:
8 ounces uncooked bow tie pasta
½ cucumber, scored, seeded and sliced
½ cup diced red bell pepper
½ cup coarsely chopped red onion
1 package (6 ounces) fresh baby spinach leaves
1 can (11 ounces) mandarin orange segments, drained
2 cups diced cooked chicken
½ cup sliced almonds, toasted
For Salad: Cook pasta according to package instructions, drain and rinse under cold running
water. Place in large bowl.
Meanwhile, prepare cucumber, dice bell pepper, and chop onion.
Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta.
Pour dressing over salad and toss when ready to serve.
Mi Mi’s Cranberry Salad
By Mary Margaret Williams
1 large strawberry gelatin
1 c. hot water
1 can whole cranberry sauce
1 20oz can crushed pineapple, drained
1 tart apple, chopped
1 orange, chopped
1 c. pecans, chopped
2 large cartons sour cream
Mix gelatin with hot water, blending well. Add cranberry sauce, drained pineapple, apple,
orange, and pecans. Stir well. Pour half of this mixture into 9x13 glass dish and congeal in
refrigerator. After it has set up, then cover with the sour cream. Set well again. Add the other
half of cranberry mixture and congeal well. Cut into squares to serve. This is excellent with
turkey and dressing. May use more or less apple and orange for your taste.
Mosticilli Pasta Salad
By Deana Honeycutt
1 lb tri colored Rotini pasta
1 head cauliflower-break into small pieces
2 green peppers diced
2 onions diced
2 cucumbers diced
1 small can sliced olives
1 Tbsp parsley flakes
1 Tbsp black pepper
1 Tbsp salt
1 Tbsp garlic powder
1 Tbsp accent
1½ cups sugar
1½ cups vinegar
1½ cups Wesson light oil
Cook pasta according to directions on package, let pasta cool. Add all other ingredients
together in a large bowl then add pasta--mix well then let it set over night. Best if made 24
hours prior to serving.
This makes a LARGE salad that will keep for a week or so!
Oriental Salad
By Mary Brown
2 packages Ramen noodles, Oriental flavor
1 cup roasted slivered almonds
1 cup sunflower seeds ("nuts")
1 package angel hair coleslaw
2 bunches green onions, chopped
Optional: ingredients:
Chopped broccoli
Cooked, cubed chicken
Preheat oven to 350 degrees. Before opening the packages, crush the noodles into fine
pieces. Open the packages and set the flavor packets aside. Spread noodles onto a cookie
sheet, and add the almonds and sunflower seeds; mix together. Lightly toast the mixture in
the oven; watch closely to avoid burning (will probably take no more than 7 minutes). Remove
from oven to cool. In a large bowl, mix the coleslaw and chopped onions. Add the noodle
mixture and any optional ingredients; stir together or hand-toss to mix.
Dressing
1/3 cup white (wine) vinegar
1 cup canola oil
1/2 cup sugar
2 Oriental flavor packets
Soy sauce to taste (if desired)
Mix all ingredients together. Pour over salad mixture and toss together just before serving.
Things I Did Differently!!
I used 4 packages of noodles and added extra almonds & sunflower seeds, but didn't double
them. The sunflower seeds were labeled honey-roasted sunflower "nuts". I added 3 cubed
boneless chicken breasts, cooked in olive oil and a little soy sauce. I did double the dressing
recipe, but I had a lot of it left over. (It will keep 'til next time.) I also made the dressing the
day before so that the flavors could (hopefully) blend together well. Hope you enjoy!
Oriental Crab Meat Salad
By Peggy Kanemura
2 (7 ½ oz.) cans crab meat, drained
2 T. onion, chopped
1 (8 oz.) can sliced water chestnuts, drained
1 (2 ¼ oz.) package slivered almonds
1 cup chopped celery
½ tsp. lemon juice
½ cup sour cream
½ cup mayonnaise
Salt and pepper to taste
1 (3 oz.) package chow mein noodles
Mix all ingredients except noodles. Sprinkle with noodles just before serving. Serve on bed
of lettuce. Serves 8
Pasta Salad with Parmesan Mayonnaise
By: Pam Galloway
1 (8 ounce) package linguini, broken into 2” pieces,
cooked and drained
1 bunch green onions, sliced
1 (10 ounce) box frozen green peas, thawed
1 (4.2 ounce) can chopped black olives
1 cup finely chopped ham (optional)
1 (2 ounce) jar pimento, minced
Mix all ingredients together and carefully fold in Parmesan Mayonnaise. Yield:
12 servings. This will keep several days and is great for a picnic.
Parmesan Mayonnaise
1 large egg
1 Tablespoon fresh lemon juice
½ teaspoon Louisiana hot sauce
1 teaspoon dry mustard
½ teaspoon salt
½ teaspoon white pepper
1 ½ cups corn oil (scant)
½ - ¾ cup freshly grated parmesan cheese
Put all ingredients except oil and cheese in a food processor; turn on and off to
blend. Turn on processor, add oil very slowly. When mayonnaise forms, add
cheese and process a little longer.
Pretzel Congealed Salad
First layer:
2 1\2 c. crushed pretzels
3\4c. Mayonnaise
3Tbsp. brown sugar
Second Layer:
1(8oz.) cream cheese
1C, granulated sugar
1 small cool whip
Third layer
1 large pkg. orange jello
2 c. boiling water
2 c. Mandarin oranges (drained and chilled)
Mix first layer ingredients well press into a 9X13 pan. Bake at 350 for 10-15 min. Chill. Mix
second layer ingredients well and spread over first layer Mix third layer ingredients well:
congeal slightly and pour over second layer.
Chill.
Slaw
By Lynn Tarvin
2-3 ANGEL HAIR CABBAGE
1 CUP SUNFLOWER SEEDS
½ CUP ALMONDS
RAMEN NOODLE – CHICKEN
BROWN ABOVE THREE INGREDIENTS WITH A LITTLE BUTTER.
1 CUP OIL
½ CUP VINEGAR
¾ CUP SUGAR
RAMEN NOODLE SEASONING PACKAGE
Strawberry Salad
By: Mary Brown
1 large tub Cool Whip
1 large container cottage cheese
1 large package strawberry Jell-o
Fresh strawberries – cut up
Mix Cool Whip and Jell-o together until Jell-o is dissolved. Add cottage cheese and
strawberries. Chill until firm. May be frozen.
Vegetable Medley Salad
By Sherry Thomas
1 head Cauliflower cut in small pieces
2 small bunches Broccoli, cut small
l large purple onion, chopped
1 small bag radishes, sliced
Baby carrots, sliced
Cherry tomatoes, sliced
1 green pepper, diced
1 large can ripe olives, drained
Place all vegetables in large bowl. Pour one large bottle Zesty Italian dressing over and toss.
Chill before serving. Better if it sets overnight.
SIDE DISHES
BBQ BAKED BEANS
By Lynn Tarvin
2 large cans baked beans
1 lb. ground beef
1 pkg. Lipton Onion Soup mix
BBQ sauce
Brown ground beef and drain, add ketchup, brown sugar and mustard to beans to taste, then
add the ground beef and onion soup mix. Pout into casserole and drizzle BBQ sauce over all.
Bake at 350 degrees for 2 hours.
BEEF & BEAN BAKE
By Lynn Tarvin
1 lb. ground beef
1 (16 oz.) can baked beans
1/2 c. BBQ sauce
1/2 c. chopped onion
1 tsp. salt
1/2 lb. Velveeta cheese
Brown meat and drain. Add baked beans, BBQ sauce, onion, and salt. Simmer 5 minutes. Stir
in 1/2 of the cheese, cubed. Pour into casserole dish. Bake at 375 degrees for 20 minutes. Top
with remaining cheese and return to oven until cheese melts.
Broccoli Casserole
By Renee’ Gibbons
½ lb. Velveeta cheese
2 boxes frozen broccoli
1 stick butter or oleo
¼ lb. (1 stick) Ritz crackers
Boil broccoli as directed. Drain well. Cut up cheese and ½ of oleo. Mix in a 2-quart casserole.
Melt the other ½ stick of oleo and crush crackers. Put on top. Bake at 350 for 20 minutes.
Broccoli Casserole
By Susan Caldwell
2- 10oz boxes frozen chopped broccoli
1 can cream of mushroom soup
½ cup grated cheddar cheese
½ cup mayo
1 cup crushed potato chips
Cook broccoli following directions on box. Drain Well. Place broccoli in casserole dish.
In medium bowl, combine soup, cheese and mayo and mix well.
Pour soup mixture over broccoli and mix well
Cover and bake @ 375 for 25 minutes. Sprinkle crushed potato chips evenly on top and bake
uncovered for 10 minutes
Broccoli Rice Casserole
By Shannon Bowles
¼ to ½ cup chopped onion
1 tablespoon butter
1 can cream of mushroom soup
½ small jar Cheez Whiz, about ½ cup
1 cup cooked rice
1 package (10 ounces) frozen broccoli, cooked and drained
In a skillet over medium-low heat, sauté onion in butter; add rice and broccoli. Heat soup over
low heat; add Cheez Whiz. Combine all ingredients; pour in buttered casserole. Bake
casserole at 325° for about 20 to 30 minutes, or until thoroughly heated.
Cheesy Green Bean Casserole
By Mona Craig
2 can of French style green beans
1 lb bacon cooked and crumbled(I use the precooked)
1 can French fried Onions
1 can cream of mushroom soup
Velveeta cheese
Mix green beans and mushroom soup and bake on 350 for 30 min
take out of oven and spread crumbled bacon and slice Velveeta on top, add fried onions and
put back in oven till cheese melts and onions are golden brown.
Company Mac and Cheese
By Kathy Simmons
This is by far the creamiest, tastiest and most special macaroni and cheese I have ever tried.
It’s a great potluck dish.
1 package (7 oz.) elbow macaroni
6 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
2 cups milk
1 package (8 oz.) cream cheese, cubed
2 cups (8 oz.) shredded cheddar cheese
2 teaspoons spicy brown mustard
½ teaspoon salt
¼ teaspoon pepper
¾ cup dry bread crumbs
2 tablespoons minces fresh parsley
Cook macaroni according to package directions. Meanwhile, melt 4 tablespoons butter in a
large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir
for 2 minutes. Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is
melted and sauce is smooth. Drain macaroni; add to the cheese sauce and stir to coat.
Transfer to a greased shallow 3 quart baking dish. Melt the remaining butter, toss with
crumbs and parsley. Sprinkle over macaroni. Bake uncovered at 400° for 15 – 20 minutes
until golden brown.
Yield: 6 – 8 servings.
Crock Pot Mac & Cheese
By: Shannon Bowles
½ lb uncooked macaroni
4 cups milk
1 egg
4 cups shredded cheese
½ t salt
½ t pepper
1 t dried mustard
Spray crock pot well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in
spices.
Add cheese and noodles, and stir well to combine. Pour the mixture into in crock pot.
will be very liquidy.
** It
Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending
on what size crock pot you’re using, and how quickly it heats and cooks. I wasquite surprised
at how quickly our pasta got fork-tender.
This was more than enough food for 6 people to eat. The pasta swelled and completely filled a
round 4 qt dish.
Corn Casserole
By: Mary Brown
1 pkg. Jiffy corn muffin mix
1 can cream style corn
2 cans whole kernel corn, drained
1 stick butter, melted
2 eggs
Beat together and bake at 350° for 30 minutes or until done. Use casserole dish.
Corn Casserole
By Susan Caldwell
½ cup bell pepper
1 can creamed corn
1 can whole kernel corn – drained
¼ cup milk
1 package corn muffin mix
1 cup shredded cheddar cheese
Mix together in 9x13 greased pan. Bake @ 375 for 35 minutes
Crock-Pot Dressing
By Natalie Gilliland
1(8in.pan) cornbread
8 slices day old bread
4 raw eggs
1 med. onion, chopped
1 t. salt
1/4 t. black pepper
1/4 c. celery, chopped
2 cans cream of chicken soup
1-1/2 T. sage
2 cans chicken broth
2 T. margarine
Break breads. Mix everything together except margarine. Pour into crock-pot and dot with
margarine. Cover and cook for 6 hours on low or 3 hours on high.
Cracker Barrel's Hashbrown Casserole
Off the internet
Serving Size: 6
Amount
-------2
1/2
1
1
1/2
2
1
2
1/4
Preparation Time: 0:40
Measure
--------pounds
cup
can
pint
cup
cups
teaspoon
cups
cup
Ingredient -- Preparation Method
--------------------------------------------frozen hash browns -- thawed
margarine -- melted
cream of chicken soup -- condensed
sour cream
onion -- chopped
cheddar cheese -- shredded
salt
Cornflakes -- crushed
margarine -- melted
COMBINE next 7 ingredients, mix with hashbrowns. Put all in a 3 quart casserole. Sauté
cornflakes in butter and sprinkle on top. Cover and bake at 350 degrees for about 40 minutes.
Dauphinoise Potatoes
Makes 2 to 4 servings
By Cecil Vaughan
A classical potato gratin, dauphinoise can be cut into various shapes, such as diamonds,
triangles and circles. If you have scraps left over after cutting, puree them with a bit of milk
and chicken stock, then heat for an "instant" cup of potato soup!
½ cup heavy cream
1 large egg
¾ teaspoon kosher salt
½ teaspoon freshly ground white pepper
Vegetable oil cooking spray
1 clove garlic, peeled and lightly crushed
1 russet potato (about 10 to 12 ounces)
2 tablespoons freshly grated Parmesan cheese
1. Preheat the oven to 350°. Position a rack in the center of the oven.
2. Whisk together the cream, egg, salt and pepper; set aside until needed.
3. Spray a 9 x 5 x 3 inch loaf pan with vegetable oil cooking spray; rub the sides of
the pan with the garlic clove. Line the bottom of the pan with a piece of
parchment paper, then spray the parchment paper with the vegetable oil spray.
4. Peel the potato; using a mandolin or v-slicer, slice it into paper thin slices.
5. Layer half of the potato slices in the prepared loaf pan. Top the potatoes with
half of the egg mixture, then layer in the remaining potatoes. Pour the remaining
egg mixture over all. Sprinkle the cheese evenly over the surface.
6. Bake until the potatoes are golden brown on top and tender when pierced with a
skewer or the tip of a small knife, about 40 to 45 minutes.
7. Remove from the oven and let stand for 10 minutes. Invert the pan onto a cutting
board and peel off the parchment paper. Cut the potatoes, cheese side down, into
the desired shapes. Turn the potatoes over, cheese side up, and place on
serving plates.
Tips and Techniques:
Make It Light: Replace the heavy cream with whole milk.
Make It Ahead: One day in advance, prepare the potatoes through step 6. Do not cut the
cooked Dauphinoise into shapes. Cool completely, then refrigerate, covered, until needed. To
reheat: Preheat the oven to 400°. Cut the dauphinoise into the desired shapes. Pour ¼ cup
heavy cream into an ovenproof casserole dish; place the dauphinoise shapes into the dish.
Bake until the cheese on top is browned and bubbly and the potatoes are heated through,
about 10 to15 minutes.
Fried Green Tomatoes
By Donna Tilley
5 medium green tomatoes
1 tablespoon plus 1 teaspoon salt
1 cup cornmeal
1 cup all purpose flour
1 teaspoon pepper
1 cup buttermilk
½ teaspoon hot sauce (optional)
Vegetable oil
Slice tomatoes ¼ inch thick. Place on wire rack and sprinkle with 1 tablespoon salt. Let stand
for 15 minutes.
In a medium skillet, add oil to a depth of ½ inch and heat to 350 degrees.
In a shallow dish, combine 1 teaspoon salt, cornmeal, flour and pepper.
In a small bowl, combine buttermilk and hot sauce.
Dip green tomato slices into buttermilk mixture and then into cornmeal and flour mixture.
Place the coated slices into heated skillet and cook 3-5 minutes per side or until golden
brown. Drain on paper towel. Serve immediately.
Makes 12-15 slices
Fried Rice
By Peggy Kanemura
3 T. salad oil
1 cup diced ham, spam or shrimp
4 cups cooked rice
¼ cup chopped green onions
2 T. soy sauce
½ tsp. salt
2 eggs, beaten
Heat oil in skillet. Sauté meat for 30 seconds on high heat. Add rice and lower heat to
medium. Cook 2 minutes, stirring constantly. Stir in remaining ingredients. Cook 2 more
minutes. Makes 6 servings.
Green Chili Pepper Cheese Rice
By Barry Sullivan
2 cups rice
1 onion
¼ cup oil or butter
Combine and sauté until rice is brown.
Add:
1 lb Velveeta cheese (optional Velveeta Mexican Cheese) cubed
6 cups water with 6 beef bullion cubes dissolved
1 stick butter
1 – 2 small cans chopped green chili peppers
Mix in covered dish, place in preheated oven at 350°. Bake 30 – 35 minutes until most liquid is
absorbed. Remove from oven and leave covered 20 – 30 minutes longer until remaining liquid
is absorbed. May be left covered longer.
Hash Brown Casserole
By Diane Oliver
1 32 oz. Hash Brown Potatoes
1 teaspoon salt
¼ teaspoon pepper
½ cup melted butter
1 - 10oz can Cream of Chicken (undiluted)
12 oz grated Cheese
½ chopped onion
1 - 8 oz Sour Cream
2 cups crushed Corn flakes
½ cup melted butter (margarine)
Place thawed potatoes in 9X13 dish, Mix next 7 ingredients together and pour over potatoes.
Mix next 2 ingredients together and pour over potatoes and drizzle with melted butter, Bake
uncovered @ 350 degrees for 45 minutes.
Hashbrown Casserole
By Deana Honeycutt
1 frozen bag cubed Hashbrown potatoes
1 can Cream of Chicken Soup
16 oz Sour Cream
1small onion chopped fine
½ tsp salt
¼ tsp pepper
16 oz (2 bags) Shredded Sharp Cheese
1 cup crumbled Corn Flakes
Preheat oven to 375 degrees. Spray 13x9 inch baking pan with Pam.
Mix together, hashbrowns, soup, sour cream, onion, salt, pepper and one bag (8 oz) of
shredded cheese. Mix well, pour into baking pan and spread evenly.
Bake at 375 for 45 minutes until brown and bubbly. Add remaining cheese and corn flakes
and bake for an additional 10 minutes or until the corn flakes are lightly brown.
Lemon Roasted Vegetables
By Kittie Edwards
2 Tbsp olive oil
1 Tbsp fresh lemon juice %2 tsp salt
1 large red bell pepper, cut into 1 inch pieces
1 yellow squash, cut into 1 inch pieces
1 zucchini, cut into 1 inch pieces
1 Tbsp chopped fresh basil
1/3 cup sliced almonds, toasted
Stir together first 4 ingredients in a large bowl; add vegetables, and toss to coat. Place in a
single layer in an aluminum foil-lined jelly roll pan.
Bake at 400 degrees for 10 minutes; stir vegetables. Bake 10 more minutes or until tender.
Transfer vegetables to a large serving dish; toss with basil, and sprinkle with almonds.
Mexican Cornbread Casserole
(Made in black skillet)
By Marilyn Carpenter
1 pound of ground chuck
1 small onion (chopped)
1 can Rotel
Chopped black olives/jalapenos
2 cups grated cheddar cheese
Brown meat and onion – drain grease – add Rotel and set aside.
1 pkg. Yellow cornbread mix with jalapenos (Martha White)
1 can “yellow cream style corn”
Mix cornbread according to instructions on package and add cream corn.
Preheat oven to 425.
Heat about 1 TBS oil in black skillet (like making regular corn bread). When
heated, pour half of your cornbread mixture in the heated skillet. Let sizzle
for a few minutes (be careful not to burn) then move off heat. Spoon meat
mixture on top of cornbread mixture in black skillet. Optional: sprinkle black olives or
jalapenos or both on top of meat mixture. Then sprinkle cheese on top of this. Next, pour the
other half of your cornbread mixture over top. It might look like will not be enough to cover
cheese but take a spoon and spread as even as possible.
Cook in 425 degree oven until brown. Serve from skillet.
Oven Roasted Asparagus
Serves 2 to 4
By Cecil Vaughan
Roasting asparagus in a hot oven intensifies its flavor, retains its bright green color, and
cooks in only minutes.
1 pound fresh asparagus
1½ tablespoons extra-virgin olive oil
Kosher salt, to taste
1. Preheat the oven to 450°. Snap off the woody ends of the asparagus and discard. Place
the asparagus spears on a baking sheet lined with parchment paper.
2. Brush the asparagus with the oil and sprinkle with salt. Roast in the oven until tender
when pierced with tip of a small knife or skewer, approximately 5 to 7 minutes
Over the Rainbow Mac & Cheese
By: Renee Gibbons
INGREDIENTS:
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
DIRECTIONS:
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow
macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook.
Drain well. Return to the cooking pot.
CONTINUED NEXT PAGE
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large
bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the
macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta,
and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle
with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon
of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Pineapple Casserole
By Danielle Marshall
2 cans Pineapple Chunks in Pineapple juice
1 c. sugar
6 tbsp. All purpose flour
2 c. shredded sharp cheddar cheese
6 tbsp. Pineapple juice
1 c. crushed Ritz crackers
1 stick butter
In a large bowl, combine sugar and flour. Slowly add cheese. Drain pineapple, reserving 6
tbsp of the juice. Add pineapple to sugar, flour and cheese mixture and combine well.
Transfer mixture to a buttered casserole dish. In a separate bowl, melt butter and add cracker
crumbs and reserved juice. Spoon this mixture on top of pineapple mixture and bake for 40
minutes at 350.
Ranch Potatoes
By Teresa Stapp
8-10 medium new potatoes
Bottle Ranch dressing
2 C. Grated Cheddar Cheese
1 lb. bacon
Cut potatoes into wedges and boil. Place boiled potatoes in bottom of casserole dish. Cook
bacon and crumble pieces over potatoes pour ranch dressing over potatoes and mix well.
Sprinkle cheese on top and bake @ 350 until cheese is melted.
Shoe Peg Corn
By Renee’ Gibbons
½ cup shopped celery
½ cup chopped onion
½ cup chopped bell pepper
1 can cream celery soup
1 (8oz) carton sour cream
1 c. grated cheese
1 can shoe peg corn, drained
1 can French-style green beans, drained
Topping:
1 stack Ritz crackers, crushed
1 stick butter
Mix all ingredients and pour into casserole dish. Top with crushed Ritz crackers and the stick
of butter. Bake 45 minutes at 350.
Squash Boats
By: Mary Brown
10 small crookneck squash
2 packages frozen spinach
1 onion, chopped
Sour cream
Grated cheddar cheese
Salt and pepper to taste
Vegetable oil
Cook squash until fork pierces easily. Cut squash in half lengthwise and scoop out seeds.
Cook spinach according to package directions; drain. Sauté onions in oil. Mix together
spinach, onions, enough sour cream to hold ingredients together and salt and pepper to taste.
Place squash halves in greased baking dish. Place spoonfuls of spinach mixture into squash.
Top with grated cheddar cheese. Bake at 350° for 10 – 15 minutes or until cheese melts.
Squash Casserole
By Diane Oliver
2 cups cooked squash
2 eggs
½ teaspoon pepper
1 cup grated cheese
2 cups saltine cracker crumbs
¾ stick margarine
1 teaspoon salt
1 cup chopped onion
1 cup evaporated milk
Mashed cooked squash, add other ingredients, Bake at 375 degrees for 40 minutes in a
greased baking dish.
Squash Puppies
By Donna Tilley
2 Medium yellow squash grated (1 cup)
½ cup onion, chopped
1 cup self-rising corn meal mix
¼ cup self-rising flour
1 egg, beaten
Buttermilk
Vegetable Oil
In a medium bowl, combine grated squash, onion, corn meal mix, flour and egg. Add enough
buttermilk to make a stiff batter (about ½ to ¾ cup). Set aside for 10 minutes.
In a medium skillet, add oil to a depth of ½ inch and heat to 350 degrees. Drop batter by
tablespoons into oil. Fry 2 to 3 minutes on each side or until golden brown. Drain on paper
towels. Makes 12 squash puppies.
Stuffed Zucchini
By Philip and Mary Hellen Delivorias
3 or 4 med. sized zucchini
1 med. to lg. fresh tomato
1 small bell pepper
1 small yellow squash
½ cup grated cheese (your choice)
4 strips of bacon cooled
Slice zucchini in half lengthwise. Scoop or hollow out to about ½ to ¼ inch, place in boiling
water 8 - 10 min. Save insides, mix well with all other ingredients except cheese. Chop in
blender. Drain zucchini halves and fill with chopped ingredients then cover with grated
cheese. Bake 350° 15 to 20 min. Extras may be frozen and later cooked in oven or microwave.
Sweet Potato Casserole
By Pat Franke (Lynn’s Mom)
Ingredients:
3 cups mashed sweet potatoes
2 eggs
1 cup sugar
1/3 cup butter
1/3 cup milk
1 teaspoon vanilla
Topping:
1 cup brown sugar
1 cup chopped pecans
1/2 cup flour
1/3 cup butter
Cook and mash sweet potatoes. Mix together sweet potatoes, eggs, sugar, milk, butter and
vanilla. Place in an 8 x 11 inch casserole. MIX topping ingredients in a separate bowl. Spread
over sweet potatoes. BAKE at 350 for 30 to 35 minutes.
Sweet Potato Crunch
By Lynn Tarvin
2 cups self rising flour
1 cup pecans, chopped fine
2 sticks plus 3 tablespoons butter
3 large sweet potatoes
½ cup sugar
1 teaspoon each vanilla and almond extract
8 oz. sour cream
8 oz. cool whip
1 box confectioner’s sugar
Mix flour, pecans and 2 sticks butter. Place in an 8 x 10 pan. Bake at 300 degrees until a light
brown.
Peel, dice and boil sweet potatoes until done, or bake until done and then peel. Mash with 3
tbs. butter, sugar, and extracts.
Spread over crust. Cool, and then chill.
To make topping, mix powdered sugar with sour cream and fold in cool whip. Spread on top
of sweet potatoes. Store in refrigerator.
Sweet Potato Fries
Peel and cut potatoes as you would white potatoes. Deep fry in hot oil. Sweet potatoes fry in
about half the time white ones do. Salt or sprinkle with sugar to taste.
Twice Baked Potato Casserole
By Martha Allen
Take 6 baking potatoes, bake them until they are real soft, peel them and mash them. I
sometimes add a little milk and I have used the mixer, you want them creamy but thick. It is
okay to leave some lumps. Mix 8 oz cream cheese and large sour cream to potatoes. Place
potatoes in a baking dish. Cover potatoes with cooked crumbled bacon (I use a whole
package), cheddar cheese (whole 8oz block shredded. I do not use the packaged shredded
cheese because it does not taste as good) and diced green onion or if you can find and afford
chives. Bake in the oven. (I don't know what temp) until it is hot and cheese has melted.
SOUPS AND CHILIS
Sue’s Cheeseburger Soup
By Susan Caldwell
2 lb. lean ground beef
1 can Rotel tomatoes
¼ cup (approximately) olive oil
1 medium onion, chopped
1 large carrot, shredded
1 teaspoon dried basil
1 teaspoon dried parsley flakes
8 cups chicken broth
5 medium-size white potatoes, peeled, diced, rinsed & drained
1-1/2 cups evaporated milk (or use whole milk)
3 Tablespoons butter
¼ cup flour
2 8-oz. Packages of shredded cheddar cheese
Stove-top instructions:
In a dutch oven, sauté the onions & carrots in the olive oil until tender. Stir in the basil and
parsley flakes. Add the ground beef and brown until crumbly. Drain well. Add the can of
Rotel tomatoes (un-drained), the chicken broth, potatoes and milk. Bring this mixture to a
boil, then cover the pan and reduce heat to a simmer until potatoes are done (about 20
minutes or so; test with a fork).
In a small, non-stick skillet, melt the butter and stir in the flour. When this is completely
mixed, add this to the soup mixture and stir well.
A few minutes before serving, add the shredded cheese and stir until melted. Makes
approximately 12 cups of soup.
Crock-pot instructions:
Prepare soup as above, through the butter-flour step. Transfer the soup to a large crock-pot
and continue to simmer. Add cheese shortly before serving time.
Cheesy Potato Soup
By Daphne Palmer
Ingredients:
Bag of red potatoes
4 oz box of Velveeta Cheese
Thyme
2 cans of chicken broth
1 can of cream of mushroom soup
1 can of cream of chicken soup
Diced onions
Bacon pieces
One pint heavy cream
Directions:
Cube, boil and drain potatoes. In a large pot, sauté onions (add peppers if you like) with thyme
(add to taste), pour in broth slowly and stir. Then mix in your potatoes, heavy cream, cream of
mushroom soup, cream of chicken soup, cubed Velveeta cheese. Once the cheese is melted,
stir in the bacon pieces. Soup is ready to serve.
Cheesy Potato Soup
By Judy Lofton
2 cans chicken broth
2 cans cream of chicken soup
2 cans cream of celery soup
12 medium potatoes
1 medium onion
2 cans of water (use the chicken broth cans)
1 lb Velveeta cheese
8 oz Monterrey jack cheese with jalapeno
1 tsp tony chachere’s (leave off if you don’t like it hot)
Cube potatoes and onion. Cook in broth and water until tender. Turn off—add soups and
cheese – stir until all is melted. I use no salt because the soups and cheese have salt in them.
Chicken Noodle Soup
By Pat Franke (Lynn’s Mom)
1
12 oz. pkg. Egg Noodles
5
Chicken Breast halves
1
Can Cream of Chicken Soup
1
Can Cream of Celery Soup
1 to 1 ½ boxes of Velveeta Cheese
Any spices – seasoned salt, seasoned pepper, black pepper, garlic salt.
Add to your taste.
Boil chicken and cut in pieces. Save Broth. Set chicken aside.
You will need 8-10 cups of broth total. Add canned broth to the saved broth. Bring to a boil,
add noodles. Let boil 8 minutes. Add soups, cheese, chicken and spices (separately). I put
my soups, chicken and cheese in microwave first so they will be warm and mixed when I add
them to the noodles. This way you don’t have to stir so much that you tear up your noodles.
Chili con Carne
By: Jimmy Galloway
Heat in a skillet:
3 tablespoons bacon fat or salad oil
Add:
1 onion, sliced
Cook 2 minutes. Add:
1 pound ground beef
1 clove garlic (on a toothpick)
Cook and stir 5 minutes. Add:
1 can red kidney beans or chili beans
2 cups (or more) stewed or canned tomatoes or tomato sauce
I tablespoon chili powder
Simmer until thick (about 1 hour). Season to taste with:
Salt and Paprika
Remove the garlic. Serves 6.
Creamy Potato Soup
8 medium sized potatoes
1 small onion
1 stick butter
2 cups heavy cream
2 cups half-n-half
1-cup milk
2 T chicken bouillons
1 jar Hormel Real Bacon Bits
Boil potatoes, set aside. Chop onion and sauté in butter until translucent. Combine rest of
ingredients and let simmer for an hour. For thicker soup add 2 T of cornstarch dissolved in
cold water.
Potato Soup
By Sherry Thomas
8 potatoes cooked and drained
3 small tubs or 1 large container of French onion dip
3 cans cream of mushroom soup
2-3 cups milk or to your liking of thickness
2 cups shredded Swiss cheese
2 packages Bryan real bacon pieces
After potatoes are cooked, add all ingredients at one time.
Quick and Easy Chili
By: Mary Brown
1 lb ground beef
1 (16oz) can chopped tomatoes (Undrained)
2 (15oz) cans red kidney beans (undrained)
1 (10 oz) can rotel (undrained)
1 1/2 C Water
1 (1¾ oz.) env. chili seasoning mix
1 env. instant onion soup mix
Cook ground beef in a Dutch oven or deep skillet until meat is browned, stirring until it
crumbles; drain. Add tomatoes and remaining ingredients. Bring to a boil; reduce heat and
simmer, stirring occasionally.
Yield: 9 cups
Santa Fe Chili
By Daphne Palmer
1 to 1.5 lbs of ground beef
2 cans of black beans
1 can of shoe peg corn
2 packs of ranch seasoning
2 packs of taco seasoning
2 cans of stewed tomatoes
2 cans of rotel tomatoes
Chopped onions
Shredded cheese
Sour cream
Directions:
In a large pot combine, stewed tomatoes, rotel tomatoes, black beans, shoe peg corn, 1 pack
of ranch seasoning, 1 pack of taco seasoning, stir, cover and let sit on low. In a separate pan,
sauté chopped onions, once onions are done combine ground beef and brown. Then add 1
package of ranch seasoning and 1 pack of taco seasoning add one cup of water to the ground
beef, stir and simmer. Once the ground beef is done, add it to the large pot of tomato mixture.
Cook on low for 20 to 30 minutes.
Serve topped with sour cream and cheese. Also good with tortilla chips or on top of rice.
Southwest Chicken Soup
By Mike Manning
3 chicken breast, boiled, de-boned, and cut into small pieces (save the broth)
2 cans cream of chicken soup
1 can of chicken broth
1 pkg frozen whole kernel corn (yellow/white mix is best)
1 can diced Rotel tomatoes
1 can cream corn
2 cups shredded Mexican cheese
Pepper to taste
Mix all ingredients in crock pot and cook on low/slow for at least 4 hours. Stir well and serve
with buttered French bread.
Taco Soup
By Kittie Edwards
1 large can whole tomatoes 1 large can tomato sauce
2 cans cream of potato soup 1 can beef broth
1 % pounds ground chuck, browned with onion 1 package taco seasoning mix 1 can kidney
beans or chili beans
Cook several hours in crock pot for the best taste. Topping suggestions: Doritos, cheese,
sour cream, black olives. Etc.
Ten Can Soup
By Pat Franke (Lynn’s Mom)
1 can mixed vegetables (or bag)
1 can corn
1 can tomato soup (or 1 small tomato sauce and 1 can water)
1 can vegetable soup
1 can diced tomatoes
1 can diced tomatoes with jalapenos
1 can chili with beans
1 can chili without beans
1 can green beans
1 can lima beans
Ground beef may be added. I brown my ground beef, drain it, and then add it to the above
ingredients.
Pour ingredients into crock pot and cook on low. You can mix all the ingredients first thing
in the morning, set the crockpot on low, and it’s ready when you want to eat in the evening.
Tortilla Soup
By Deana Honeycutt
3 large chicken breasts
2 ½ taco seasoning mixes
2 qt chicken broth
1 - 15oz tomato juice
1 - 18oz tomato sauce
3" square cheddar cheese
1 large onion
1 - 8oz sour cream
2 - Tbsp oil
3 cloves garlic
1 tbsp chives
Boil chicken breast & shred-set to side
Sauté onion & garlic in oil. Add broth, tomato juice, tomato sauce, chives, taco seasonings &
shredded chicken.
Simmer for 1 hr on low.
In separate bowl combine sour cream and cheese with some of the hot soup. Once that is
well blended, add back to pot of soup. Simmer low for another 45 minutes on low.
Serve with tortilla chips