2009-2010 Community Cookbook
Godfrey-Lee Public Schools
2009-2010 Community Cookbook Godfrey-Lee Public Schools
In efforts of participating in a district‐wide collaboration project, the Godfrey‐Lee Public Schools Community came together and created an E‐Cookbook. The cookbook contains compilation of our community's original favorite recipes. It has proven to be a great way to share our favorite recipes as well as the many cultures that are a part of our community.
Table of Contents
Appetizers
Bleu Cheese Dip ..................................................................................................................................................... 3 Cheese Spread ....................................................................................................................................................... 4 Creamy Salsa .......................................................................................................................................................... 5 Crunch Pickle & Ham Appetizer ............................................................................................................................. 5 Nacho Cheese Dip .................................................................................................................................................. 2 Parmesan Stars ...................................................................................................................................................... 6 Taco Dip ................................................................................................................................................................. 4 Texas Caviar ........................................................................................................................................................... 2 Tzatzike .................................................................................................................................................................. 6 Meatballs ............................................................................................................................................................... 3
Soups
Asparagus Soup with Parmesan Sprinkle ............................................................................................................... 8 Cheeseburger Soup ................................................................................................................................................ 9 Vegetable Beef Soup .............................................................................................................................................. 8 i
Breads
Banana Bread ....................................................................................................................................................... 11 Cereal Banana Bread ............................................................................................................................................ 11 Coconut and Macadamia Nut Banana Bread ....................................................................................................... 12 Guatemalan Bread ............................................................................................................................................... 12
Side Dishes
Arroz con Pollo a la Gringuera (Rice and Chicken Gringo Style) .......................................................................... 16 Cabbage Casserole ............................................................................................................................................... 15 Cheesy Potatoes ................................................................................................................................................... 14 Don Chandler’s Bean Dish .................................................................................................................................... 16 Flautas de Pollo (Chicken Flutes) ......................................................................................................................... 17 Nut Brown Rice .................................................................................................................................................... 15 Scalloped Potatoes ............................................................................................................................................... 14 Stuffed Zucchinis .................................................................................................................................................. 17
Salads
Cashew Salad ....................................................................................................................................................... 20 Cashew Salad ....................................................................................................................................................... 20 Crisp ‘n Crunchy Salad .......................................................................................................................................... 19 Tortellini Salad ..................................................................................................................................................... 19
Main Courses
Artichoke Chicken ................................................................................................................................................ 26 Asian Style London Broil ...................................................................................................................................... 23 Beef Pot Pie .......................................................................................................................................................... 28 Burrito Casserole .................................................................................................................................................. 23 Buttermilk Chicken ............................................................................................................................................... 27 Chicken Tostadas ................................................................................................................................................. 32 Chilaquiles ............................................................................................................................................................ 32 Easy Lasagna ........................................................................................................................................................ 26 Flautas de Pollo (Chicken Flutes) ii
German Pancake .................................................................................................................................................. 25 Green Enchiladas ................................................................................................................................................. 33 Green Spaghetti ................................................................................................................................................... 31 Hot Chicken Salad ................................................................................................................................................ 24 Italian Sausage Baked Ziti .................................................................................................................................... 22 Jambalaya ............................................................................................................................................................. 25 Land of Nod Cinnamon Buns ............................................................................................................................... 29 Li’l Cheddar Meat Loaves ..................................................................................................................................... 30 Meatloaf ............................................................................................................................................................... 30 One Dish Chicken and Rice Bake .......................................................................................................................... 29 Oven Pancakes ..................................................................................................................................................... 28 Sambusa ............................................................................................................................................................... 33 Swiss Chicken ....................................................................................................................................................... 31 Swiss ‘n Chicken Casserole ................................................................................................................................... 22 Tennessee Pride Hash Brown Casserole .............................................................................................................. 24 Wet Burritos ......................................................................................................................................................... 34 White Chili ............................................................................................................................................................ 27
Desserts
Baked Pears .......................................................................................................................................................... 36 Best Ever Chewy Chocolate Chip Cookies ............................................................................................................ 38 Blonde Brownies .................................................................................................................................................. 39 Blueberry Crunch ................................................................................................................................................. 38 Cottage Cheese Jell‐O Dessert ............................................................................................................................. 37 Easy Pumpkin Cream Trifle .................................................................................................................................. 36 Peach Pie .............................................................................................................................................................. 39 Pumpkin Roll ........................................................................................................................................................ 40 Shortbread ........................................................................................................................................................... 37 Zucchini “Apple” Pie ............................................................................................................................................. 40
Miscellaneous
Coney Sauce ......................................................................................................................................................... 42 Microwave Peanut Brittle .................................................................................................................................... 42
iii
Appetizers
Nacho Cheese Dip Ingredients: 2 cans of Cheddar Cheese Soup 1 can Refried Beans 1/3 of a large block of Velveeta Cheese 1‐2 packages of taco seasoning (dependant on taste)
Directions: 1.
Mix all ingredients together and heat in crock pot until melted. Serve warm with Chips.
2.
(May be heated in microwave. Stir every one to two minutes until cheese is melted)
Texas Caviar Ingredients: 1 can Black Beans, drained 1 can Black‐eyed Peas, drained 1 can White Corn, drained 1 small Onion, chopped small 1 Green Pepper, chopped small 1 cup Celery, chopped small
1 small Red Bell Pepper, chopped small 1 tsp. Salt 1/2 tsp. Pepper 1 Tbsp. Water 3/4 c. Cider Vinegar 1 c. Sugar
Directions: 1. 2. 3. 4. 5. 6.
Drain the beans. Chop all vegetables into small pieces. Mix beans and vegetables together in a large bowl. Boil the seasonings, sugar, and liquids. Cool completely and pour over beans and vegetables. Marinate 24 hours. Drain and serve with corn or tortilla chips. Keeps for up to one month in the refrigerator.
Meatballs Ingredients: 2 pounds ground beef 1 box chicken (stove top stuffing) 2 eggs 1 1/4 cups water 1 large jar of grape jelly Large bottle of Sweet Baby Rays barbecue sauce
Directions: 1. 2. 3. 4. 5. 6.
Preheat oven to 400°F. Line two cookie pans with aluminum foil and spray with PAM . Mix beef, stuffing, eggs and water together with hands . Form small balls, enough to make 60 (30 on each pan). Bake meatballs in oven 15‐18 minutes. In a Crockpot, mix grape jelly and bottle of Sweet Baby Rays barbecue sauce ‐ let that cook on high for about an hour and then add the meatballs.
Bleu Cheese Dip Ingredients: 1 quart Helmans mayonnaise ¾ C sour cream 8 oz. crumbled bleu cheese 3 cloves grated garlic ¼ C buttermilk
Directions: 1. 2.
Blend together. Refrigerate for 3‐6 hours. Overnight is best.
Taco Dip Ingredients: 1 16oz. container of sour cream 1 1/2‐2 packages of taco seasoning 1/2 lb. ground beef 1/2 bag of shredded cheese 1 Tomato Tortilla Chips
Directions: 1. 2. 3.
Mix sour cream and one packet of taco seasoning‐put in refrigerator Brown ground beef and add about half a packet of taco seasoning‐put in the refrigerator to allow for it to cool off *I usually do steps one and two the night before as it tastes much better if it sits over night To make the dip you layer your ingredients together: First layer‐sour cream with the taco seasoning; Second layer‐taco meat that has completely cooled off; Third layer‐cheese and tomato (you can add anything to this layer depending on what you like with your Mexican food)
Cheese Spread Ingredients: (2) 8 ounce cream cheese, softened (1) 8 ounce Win Schuler Bar Cheese Chopped Green Onions Few dashes of Worcestershire Sauce Dash Chili Powder
Directions: 1. 2.
Mix above ingredients together. Place in a container. Refrigerate to "age" over night. Serve with crackers.
Creamy Salsa Ingredients: 1 cup ( 8 ounces) Sour Cream 1 cup ( 8 ounces) Chunky Salsa (medium or hot) 1 package (.4 ounce) dry ranch dressing mix
Directions: 1. 2. 3.
Mix ingredients together. Refrigerate until serving. Serve with taco chips.
Crunch Pickle & Ham Appetizer Ingredients: (1) 16 ounce package cooked ham (1) 24 ounce kosher dill spears, drained (1) 12 ounce container soft cream cheese
Directions: 1. 2. 3. 4.
Pat ham and pickle spears dry with paper towel. Spread 13 ham slices each with about 1 tablespoon cream cheese. Top each with 1 pickle spear; roll up. Refrigerate 1 hour or overnight. Cut each pickle roll into 4 to 5 pieces to serve Yield: 62 ‐ 78 pieces
Parmesan Stars Ingredients: 1 pound Parmesan cheese 2‐3 large chunks of candied ginger 1 teaspoon of flour
Directions: 1. 2.
3.
Preheat oven to 425°F. Take one pound of good Parmesan cheese and shred it. Mix 1 tsp of flour with the shredded cheese, then with your hands form the shredded cheese into balls, about the size of a walnut. Place balls on a cookie sheet and flatten them a bit. Then take 2‐3 very small pieces of candied ginger (really chop the ginger into very fine bits) and place in the middle of the 'stars'. Cook for 3‐7 minutes. You have to watch carefully, the Parmesan will melt into a cookie shape with the ginger on top. The cheese should turn light brown ‐ that makes them crisp. Remove immediately from the cookie sheet. Serve either warm or room temperature ‐ great interesting and unique taste.
Tzatzike (sah-zee-kee) Ingredients: 1 batch yogurt cheese (to make the cheese you will need 1 large container of plain yogurt and cheesecloth or 4 coffee filters) 1 cucumber (shredded) 1/4 teaspoon minced garlic 1 teaspoon fresh lemon juice
Directions: 1.
2. 3. 4.
First, make the yogurt cheese Line a strainer with cheesecloth (or 4 coffee filters) and set in a larger bowl. Empty yogurt into lined strainer. Put in refrigerator overnight. The liquid (whey) will drain into bowl and you will be left with a thick yogurt cheese Shred cucumber and squeeze out liquid with a clean cloth Mix shredded cucumber into yogurt cheese Add minced garlic and lemon juice Serve the tzatziki with the pita triangles—Oopah!
Soups
Vegetable Beef Soup Ingredients: 1 lb. ground beef 1 C chopped onions 2 Tbsp margarine or butter 4 C hot water 1 16 oz. can tomatoes 1 C sliced celery 2 beef bouillon cubes
1 bay leaf 1 tsp Worcestershire sauce 1 tsp. pepper 1 10 oz pkg. Bird's Eye mixed vegetables (The steamers are great!) 1 or more Cups egg noodles 1/2 tsp. thyme
Directions: 1.
2. 3. 4. 5.
Sauté beef and onions in margarine in until meat is well browned. Add water, tomatoes, celery, bouillon cubes, bay leaf, Worcestershire sauce, and pepper. Bring to a boil, cover and simmer 30 minutes. Add mixed veggies, noodles and thyme. Bring to a boil. Cover and simmer 15 minutes. Makes about 9 1/2 Cups or 8‐10 servings
Asparagus Soup with Parmesan Sprinkle Ingredients: 1 tablespoon extra‐virgin olive oil 1 small onion, chopped 1 garlic clove, minced
2‐1/2 lb asparagus, ends trimmed and cut into 1‐1/2" lengths 4 cups low‐sodium chicken broth 4 teaspoons freshly grated parmesan cheese
Directions: 1. 2.
3.
Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus. Cook, stirring occasionally, until onion softens 5‐7 minutes. Do not brown the onion. Add broth, bring to a simmer and cook until asparagus is just tender, about 10 minutes. Remove from heat and carefully puree with a blender (or hand blender). Return to pan, gently reheat, and season with salt and pepper to taste. Serve each serving with a sprinkle of parmesan. Makes four (1‐1/4 cup) servings. Just in case: "Carefully blend" = blend in small batches, venting the blender lid, but covering the vent loosely with a towel to avoid any possible splashes of hot liquid.
Cheeseburger Soup Ingredients: 1/2 lb ground beef 8oz American cheese, cubed (2 cups) 3/4 cup diced celery 1tsp. dried basil 1 tsp. dried parsley flakes 4 T butter 4 cups peeled potatoes (1 3/4 pounds)
3/4 cups shredded carrots 1 1/2 cups milk 3/4 tsp. salt 1/4‐1/2 tsp. pepper 1/4 cup sour cream 3 cups chicken broth 1/4 cups flour
Directions: 1. 2.
3. 4.
In a 3 qt saucepan, brown beef; drain and set aside. n the same saucepan. sauté onion, carrots, celery, basil and parsley in 1 T butter until vegetables are tender, about 10 min. Add broth, potatoes and beef; Bring to a boil. Reduce heat: cover and simmer for 10‐12 min. or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3‐5 min. or until bubbly. Add to soup. Bring to a boil. Cook and stir for 2 min. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2 1/4 quarts)
Breads
Banana Bread Ingredients: 3 or 4 ripe bananas, smashed 1/3 cup melted butter 1 cup sugar 1 egg, beaten 1 teaspoon vanilla
1 teaspoon baking soda Pinch of salt 1 1/2 cups of all‐purpose flour
Directions: 1. 2. 3. 4. 5.
Preheat the oven to 350°F. With a wooden spoon, mix melted butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix it together. Add the flour last, mix. Pour mixture into a loaf pan (I usually put non‐stick spray on the pan). Bake for 1 hour.
Cereal Banana Bread Ingredients: 1 3/4 C all‐purpose flour 1 C sugar 2 1/2 tsp baking powder 3/4 C Post Grape‐Nuts cereal 1/2 C milk
1 egg, beaten 2 Tbsp shortening melted (margarine or butter) 1 C mashed bananas
Directions: 1. 2. 3. 4. 5.
Preheat oven to 350°F. Grease 9 x 5 loaf pan. Blend milk with egg and shortening, mashed banana. Add flour, sugar, baking powder. Pour into loaf pan and bake for 1 hour or until center comes clean on toothpick. Cool for 10 minutes. Variations: use walnuts instead of Grape Nuts add 1 or 2 Tbsp grated orange rind
Coconut and Macadamia Nut Banana Bread Ingredients: 2‐1/4 cups all‐purpose flour 3/4 teaspoon double‐acting baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1‐1/2 sticks (3/4 cup) unsalted butter, softened 1 cup firmly packed light brown sugar 1/2 cup granulated sugar
1‐1/2 teaspoons vanilla 3 large eggs 1 tablespoon freshly grated lemon zest 1‐1/3 cups mashed ripe banana (about 3 large) 3 tablespoons sour cream 3/4 cup chopped macadamia nuts 1 cup sweetened flaked coconut, toasted lightly and cooled
Directions: 1. 2.
3.
Preheat oven to 350°F. Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar, beat in the vanilla, the eggs (one at a time), the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Pour the batter into a buttered and floured 9" x 5" x 3" loaf pan and bake the bread in the middle of a preheated oven for 40 to 50 minutes, or until a tester comes out clean. Cool the bread on a rack. Cooled bread can be wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Guatemalan Bread Ingredients: 1 packet of yeast 10 C. water 3 TBSP. Butter 12 eggs 1 cup oil
Directions: 1. 2. 3. 4. 5. 6. 7. 8.
Preheat oven to 350°F. Mix the ingredients in on pot. Cut the dough and roll it into 15 balls. Wait 30 minutes for the dough to rise. Flatten like tortillas. Then let rise again for 10 minutes. Bake for 1 ½ hrs. Serves: 15 people
Side Dishes
Cheesy Potatoes Ingredients: 10‐12 potatoes 16 ounces sour cream 2 cups shredded Cheddar cheese 1/2 cup fresh onions 1 cup butter Pepper to taste
Directions: 1. 2. 3. 4. 5. 6.
Preheat oven to 350°F. Butter (or use cooking spray) a 9x13 pan. Boil potatoes with skins on. Cook until a fork goes through the potato firmly and pulls out quickly (cook time: approximately 15 minutes). Let potatoes cool and then peel the skins off. Shred potatoes. Melt butter and onions together in the microwave. Mix together shredded potatoes, butter and onion mixture, sour cream, cheese, and pepper. Put mixture into greased 9x13 pan. Bake uncovered for 45 minutes.
Scalloped Potatoes Ingredients: 5‐6 cups sliced raw potatoes (I peel them first) Salt & pepper shakers Flour Chopped onion 16 ounces shredded sharp Cheddar cheese Stick of butter 2 cups milk
Directions: 1. 2. 3. 4.
You will layer the potatoes in a greased crock pot with other ingredients. Sprinkle a little butter, salt, pepper, flour, onion, and cheese on each potato layer. Repeat layers, then add milk to cover potatoes. Cover with lid and bake for 4‐6 hours (I usually throw it in the Crockpot in the morning for dinner). Serves 8‐10 people.
Cabbage Casserole Ingredients: 1 small cabbage 1 can cream of chicken soup (or cream of mushroom) 1/2 soup can of milk 1 cup bread crumbs 1/2 cup shredded cheese Butter for topping
Directions: 1. 2. 3.
Preheat oven to 350°F. Cook cabbage in salt water until tender. Grease a 2‐quart baking dish. Layer cabbage, cheese, soup. Top with bread crumbs and butter. Bake for 30 minutes.
Nut Brown Rice Ingredients: 2 teaspoons extra‐virgin olive oil 1 small onion, diced 1/2 cup whole‐grain, quick‐ cooking brown rice
1 cup low‐sodium chicken broth 1/3 cup water 3/4 cup sliced almonds 2 tablespoons fresh parsley salt and pepper to taste
Directions: 1. 2.
3. 4. 5.
Preheat oven to 350°F. Heat oil in a medium saucepan over medium‐low heat. Add onion. Cover and cook until softened, about 3 minutes. Add rice and stir until well coated. Add broth and water. Bring to a simmer. Cover and simmer until rice is tender and liquid absorbed, about 30 minutes. While rice is cooking, spread almonds on a baking tray. Bake until lightly browned and fragrant, about 5 minutes. Set aside to cool. When rice is done, stir in almonds and season with salt and pepper to taste. Add parsley just before serving. Makes 4 (3/4 cup) servings.
Don Chandler's Bean Dish Ingredients: 1 lb. ground beef 1/4 C. hot water 1/4 C catsup 2 medium onions, chopped 1 tablespoon mustard Bacon Bits 2 stalks celery, chopped
Directions: 1. 2. 3.
Brown meat, onions, celery, pepper‐‐drain fat. Add everything else, cook in skillet 15‐20 minutes until veggies are tender Put in crock‐pot or slow cooker and allow to simmer until desired thickness and flavor!
Arroz con Pollo a la Gringuera (Rice and Chicken Gringo Style) Ingredients: 1 package yellow Vigo rice 1 can mixed vegetables (or 1 to 1 1/2 cup frozen mixed vegetables) 1 1/2 cups chicken (cooked)
Directions: 1. 2. 3.
Follow the directions on the package for making yellow Vigo rice (found in grocery stores like Family Fare and Meijer in International aisle or by other rice). After cooking the rice, add 1 can (drained) mixed vegetables or add 1 cup of frozen mixed vegetables to the rice as it is boiling. Add 1 1/2 cups of diced chicken, cooked to your preference. (Works well with leftover baked, grilled, or boiled chicken or rotisserie chicken if you're in a hurry.)
Stuffed Zucchinis Ingredients: 8 zucchinis 2 tomatoes 1 ½ lbs. hamburger ½ onion 3 eggs Oil to taste Salt to taste
Directions: 1. 2. 3. 4. 5.
Stuffing: fry the hamburger meat with the tomatoes, onion, and the salt. Boil the zucchinis for 2 minutes. Drain water in a colander. Remove the seeds and put the stuffing inside the zucchinis. Dip in the eggs. And fry with hot oil for about 5 minutes. Serves 8 people.
Flautas de Pollo (Chicken Flutes) Ingredients: 1 onion 1 tomato 1 head of lettuce
5 jalapeno peppers 30 small corn tortillas 1 lb of chicken meat
Directions: 1. 2. 3. 4. 5. 6. 7. 8.
Cut the meat in strips and then fry the meat in a frying pan with vegetable oil. After cutting and frying the meat, take the tortillas and put some meat in the center of each tortilla. Roll the tortilla with the meat inside of it. This is your flute (flauta). Use a toothpick to secure three flutes together, position the three flutes in the frying pan to fry all together. while the flutes are frying wash the lettuce, tomato, and pepper in a colander in the sink. After washing and chopping the vegetables, shred the lettuce, chop the tomato, chop the onion, chop the pepper, and throw them in separate dishes. Serve vegetables on each flute. They are ready to eat. Serves 6 people.
Salads
Tortellini Salad Ingredients: (2) 9 oz Cheese Tortellini 1 Green Pepper Sliced 1 Red Pepper Sliced 1 can Black Olives 1 Jar Green Olives 1/2 Red Onion Sliced
1 pkg. Good Season Italian Dressing‐Prep as directed 1 Small Pkg Feta Cheese
Directions: 1. 2. 3. 4. 5. 6.
Prepare Tortellini as directed. Combine all ingredients except Feta cheese. Toss and cover. Refrigerate for 6‐20 hours . Bring to room temperature. Mix in Feta cheese.
Crisp 'n Crunchy Salad Ingredients: 1 Golden Delicious Apple, chopped 1 Red Delicious Apple, chopped 2 Celery Ribs, thinly sliced 1/2 c. Walnuts, chopped 1/2 c. Raisins 1/4 c. Honey
Directions: 1. 2. 3.
In a bowl, combine the apples, celery, walnuts and raisins. Add the honey and mix well. Serve immediately. Yield: 6 servings
Cashew Salad Ingredients: 2 bags shredded lettuce 1 1/2 shredded Swiss cheese 1 cup chopped cashews
1/3 cup oil 1/2 cup sugar 1/4 cup white vinegar 1 teaspoon poppy seeds 1 teaspoon mustard 1 teaspoon grated onion
Directions: 1. 2. 3.
Mix lettuce, Swiss cheese, and cashews together. Mix oil, sugar, white vinegar, poppy seeds, mustard, and onion together. Toss together just before serving.
Cashew Salad Ingredients: Layer in order: 2 heads cauliflower 1 jar Hormel bacon bits 5‐7 hard boiled eggs (sliced) 11/2 cups cashews
Dressing: 2 cups mayonnaise 1/2 cup sugar 1/3 cup parmesan cheese
Directions: 1. 2.
Mix will. Spread over salad. Chill overnight, mix just before serving.
Main Courses
Italian Sausage Baked Ziti Ingredients: 8 oz of ziti pasta 1 pound mild or hot Italian sausage 1 large onion, coarsely chopped 2 cloves garlic, minced 1 EACH large red, and green bell peppers cut into1 inch squares 1 can 14.5 oz diced tomatoes or pasta style tomatoes, un‐drained 1 can 6 oz tomato paste ¼ cup chopped fresh or 2 teaspoons dried basil 2 cups (8 oz) 6 blend Cheese Italian Recipe Blend
Directions: 1. 2. 3. 4. 5.
Cook pasta according to package directions; drain. Cut sausage into ½ inch pieces; discarding casings. Cook sausage in 12 in skillet over medium heat until browned on all sides, turning occasionally. Pour off drippings. Add onion, garlic, bell peppers and continue to cook for 5 minutes or until sausage is cooked through and vegetables are crisp tender, stirring occasionally. Add tomatoes and tomato paste; mix well. Stir in pasta and basil. Transfer to 9 x 13 inch baking pan and cover with foil. Bake at 375°F for 20 minutes. Uncover and sprinkle with cheese mixture over casserole. Continue to bake uncovered for 5 more minutes or until cheese is melted. Makes 6 servings.
Swiss 'n Chicken Casserole Ingredients: 4 cups chopped cooked chicken 2 cups (8 ounces) shredded Swiss cheese 2 cups croutons 2 cups celery ½ cup milk
1 cup Miracle Whip or Miracle Whip Light ¼ cup chopped onion 1 t salt 1/8 t pepper ¼ cup chopped walnuts
Directions: 1. 2. 3. 4.
Heat oven to 350°F Mix all ingredients except walnuts Spoon into 2 quart casserole; sprinkle with walnuts Bake for 40 minutes or until thoroughly heated. Makes about 6 servings
Burrito Casserole Ingredients: 2 lbs ground beef 1 qt canned tomatoes cut up 2 packages burrito seasoning mix 2 large onions cut up
(2) 12oz cartons of cottage cheese 4 eggs slightly beaten (24) 6‐inch tortillas
Directions: 1. 2. 3.
4.
In large skillet, brown beef and drain. Transfer to a 5 qt Dutch oven. Add canned tomatoes, burrito seasonings, and chopped onions. Simmer for 5 minutes uncovered. In bowl combine cottage cheese and 2 cups cheddar cheese and whipped eggs. (Can whip cottage cheese if you like the smooth consistency) Place one layer of tortillas on the bottom of a greased 9‐13 inch pan. Layer meat mixture, then cheese and then tortillas as one would for lasagna ending with tortillas. Sprinkle remaining cheese on top and bake in 350º oven for 45 minutes. Let stand for about 15 minutes before serving to set. Hint: Recipe can be cut in half.
Asian Style London Broil Ingredients: 1 T. Dry Sherry 2 T. Grated Fresh Ginger Root 1 Clove garlic 2 Lbs. Beef Flank Steak 1/2 cup light Soy 3 T. Brown Sugar 2 T. Sesame Oil Parsley for garnish
Directions: 1. 2. 3.
Combine and Marinate 2‐8 hrs. turning often. Place on unheated Rack. Broil 3"‐to 4" from heat . (We grill ours and marinate along the cooking. ) Slice at 45 degree angle against the grain. Garnish with Parsley and enjoy!
Tennessee Pride Hash Brown Casserole Ingredients: 2 pounds ground sausage (I use 1 mild and 1 hot) 2 cups shredded cheddar cheese 1 (10 ¾ oz.) can cream of chicken soup 1 cup sour cream
1 (8 oz.) container of French onion dip 1 cup chopped onion 1/4 cup EACH green and red bell pepper Salt and pepper to taste 1 (30‐oz.) package frozen hash brown shredded potatoes, thawed
Directions: 1. 2. 3. 4.
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread ½ of the hash brown mixture over bottom of a 9 X 13‐inch greased baking dish. Spread ½ of the browned sausage over hash browns. Repeat layering second ½ of hash brown mixture. Top with remaining sausage. Bake at 350°F for about one hour or until casserole is golden brown.
Hot Chicken Salad Ingredients: 3 cups cooked, chopped chicken 1 1/4 cups chopped, raw celery 1 1/4 cups roasted, slivered almonds 1 small can chopped water chestnuts
1 1/2 cups semi‐cooked broccoli seasoned salt & pepper to taste 2 Tablespoons lemon juice 1 1/2 cups mayo 2 cups shredded sharp cheddar cheese 1 1/2 cups crushed potato chips
Directions: 1. 2. 3. 4.
Preheat oven to 450°F. Mix ingredients well in large bowl & spread in 9 x 13 pan. Bake 20 minutes top with cheese and chips bake 10 minutes, until cheese melts and chips are golden. Delicious, reheats well.
Jambalaya Ingredients: 1‐Box of Zatarain's Jambalaya 1‐15 ounce can of chopped tomatoes with green chiles 1‐15 ounce can of reduced sodium chicken broth ½ pound of keilbasa or smoked sausage ‐ sliced 1 pound chicken breasts cut into 2'' cubes
Directions: 1. 2. 3. 4.
Preheat oven to 350°F. Combine all ingredients in a 2 quart casserole dish. Cover tightly and bake 90 minutes Stir jambalaya once during baking session.
German Pancake Ingredients: 1/3 cup of Flour 1/2 cup of Milk 1/2 tsp of Salt 2 tsp of Butter 3 Eggs
Directions: 1. 2. 3. 4. 5.
Preheat oven to 400°F. While preheating, place butter in 9x9 pan in oven to melt. In medium bowl, mix flour, milk and salt. Add eggs and beat together. Pour batter into pan. Bake 20 min. Pancake should rise and be fluffy around edges. Sprinkle with Powdered Sugar. Serve with Maple Syrup if desired. Serves 2‐4.
Easy Lasagna Ingredients: 1 1lb bag of frozen cheese ravioli 1 jar of spaghetti sauce 1 1lb bag of frozen spinach 1 14oz can of diced tomatoes 1 4oz container of cottage cheese 1 egg 4 oz of shredded mozzarella cheese
Directions: 1. 2. 3.
4.
Preheat oven to 350°F Defrost the spinach. In the mixing bowl, combine thawed spinach, tomatoes, cottage cheese and egg. Mix until evenly combined. In the baking dish, pour 1/4 of the spaghetti sauce and spread the sauce to coat the bottom of the pan. Place one layer of frozen ravioli on top of the sauce. Cover the ravioli layer with the spinach, tomato and cottage cheese mixture. Place the rest of the ravioli on top of the mixture. Spread the rest of the spaghetti sauce on top of the ravioli. Cover the top with mozzarella cheese. Cover a 3 quart baking dish with aluminum foil. Bake for 40 minutes covered; remove the aluminum foil. Bake for another 20 minutes. Let stand for 5 minutes before serving. Makes 8 servings.
Artichoke Chicken Ingredients: 1 Stick Butter 2 Tbsp Garlic, minced 4 Chicken Breasts, trimmed and pounded 1 Can or Jar Marinated Artichoke Hearts
1 Bag Garlic Cheese Croutons 1/2 Cup Grated Parmesan Cheese 1/2 Lemon Paprika, Salt and Pepper
Directions: 1. 2. 3. 4. 5.
6.
Preheat oven to 375°F. Melt butter and garlic together and place in a bowl. Flatten chicken breasts and set aside. In a separate bowl, crumble croutons. Add parmesan cheese and mix. Dip chicken into butter/garlic then into the crouton mixture. Lay coated chicken flat on a 9x13 pan. Add 2 artichoke hearts in the center of the chicken. Roll the chicken breast starting from the bottom to the top. Repeat with remaining chicken breasts. Once finished, squeeze lemon over the chicken and sprinkle with salt, pepper and paprika. Bake 30‐45 minutes.
Buttermilk Chicken Ingredients: One ‐ 2‐1/2 to 3 lb. chicken, cut up 1‐1/2 cup buttermilk 3/4 cup flour 1‐1/2 teaspoon salt
1/4 teaspoon pepper 1/4 cup butter One 10‐1/2 oz. can of cream of chicken (or mushroom) soup
Directions: 1.
2.
3.
Preheat oven to 375°F. While heating oven, melt butter in 13" x 9" x 2" (glass) pan. Pull out when melted and swirl around bottom and sides of the pan. Dip chicken in 1/2 cup of the buttermilk. Roll in flour seasoned with the salt and pepper. Put chicken in pan, side down and bake uncovered for 30 minutes. Turn chicken and bake 15 minutes. Blend remaining buttermilk one cup buttermilk and soup; pour around chicken. Bake 15 minutes more or until done. Good served with rice or egg noodles. Serves 6.
White Chili Ingredients: One ‐ 48 oz. jar northern beans 2 cups chicken breasts, cooked & diced Two ‐ 16 oz. jars of salsa (your favorite) 1/2 lb. Monterrey‐Jack cheese with peppers, shredded 1/4 to 1/2 lb. Havarti cheese or plain Monterrey‐Jack, shredded
Directions: 1. 2. 3.
Mix all together. Thin with water. Heat through (a crock‐pot works great for this). Serve with tortilla chips or toasted slices of French bread. Serves 10‐12
Oven Pancakes Ingredients: For pancakes: 1/3 cup margarine or butter 4 eggs 1 cup all purpose flour 1 cup milk 1/2 teaspoon cinnamon
Directions: 1.
2.
For sauce: 1/2 cup brown sugar 1/4 cup whipping cream 1/4 cup light corn syrup 1/4 cup butter 1/2 teaspoon vanilla 1/2 teaspoon imitation rum extract 2 or 3 firm bananas, smooshed
To Make Pancakes: Pre‐heat oven to 400°F. Heat butter in 13" x 9" x 2" baking dish. Beat eggs, flour, milk, and cinnamon in small bowl until smooth. Then, pour it into the baking dish. Bake until puffed and center is dry (20‐25 min.). Serve immediately. Pass the sauce. To Make the Sauce: Mix sugar, cream, corn syrup, and margarine and then heat to boiling. Boil and stir until thickened (about 3 minutes). Remove from heat and stir in vanilla, rum extract, and bananas.
Beef Pot Pie Ingredients: 1 pound sirloin steak, cubed salt to taste ground black pepper to taste 1 (14 ounce) can beef broth 3 large carrots, diced
Directions: 1.
2. 3. 4. 5.
3 potatoes, cubed 1 cup frozen green peas, thawed 3 tablespoons cornstarch 1/3 cup water 2 (9 inch) refrigerator pie crusts
Preheat oven to 350°F. In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Land of Nod Cinnamon Buns Ingredients: Vegetable spray for greasing 10 inch bundt pan 1/2 cup chopped pecans 20 frozen dough balls
3/4 cup brown sugar 1/4 cup vanilla instant pudding 1 tablespoon cinnamon 1 stick butter, melted
Directions: 1.
2.
Before going to bed at night: Grease a 10 inch bundt pan and sprinkle a few pecan pieces in it. Add the frozen dough balls, spacing evenly in the pan. Sprinkle with brown sugar, instant pudding, cinnamon and the remaining pecans. Drizzle the melted butter over all and cover with a clean damp cloth. Leave rolls out on the counter at room temperature. Turn out the lights and say good night! In the morning, preheat oven to 350°F and bake the rolls for 25 minutes. Let stand 5 minutes, then turn out onto a serving plate. Serves 8 ‐ 10
One Dish Chicken and Rice Bake Ingredients: 4 boneless, skinless chicken breasts; halved 1 10ounce cream of mushroom soup 1 cup water
3/4 cup uncooked long‐grain rice 1/4 teaspoon paprika 1/4 teaspoon pepper 1/8 teaspoon garlic powder Dried minced onions ‐ optional
Directions: 1. 2.
3.
Preheat oven to 375°F. In a 2 quart shallow baking dish, mix soup, water, rice, paprika, pepper, garlic powder and minced onions. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake for 45 minutes, or until chicken is done.
Li'l Cheddar Meat Loaves Ingredients: 1 egg 3/4 cup milk 1 cup (4 ounces) shredded cheddar cheese 1/2 cup quick cooking oats 1/2 cup chopped onion 1 teaspoon salt
1 pound lean ground beef 2/3 cup ketchup 1/2 cup packed brown sugar 1 1/2 teaspoons prepared mustard
Directions: 1. 2. 3. 4.
Preheat oven to 350°F. In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 9 x 13 inch baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake covered, for 45 minutes, or until the meat is no longer pink and a meat thermometer reads 160 degrees. Yield: 8 servings
Meatloaf Ingredients: 1 1/2 lbs. ground beef 2/3 cups dry bread crumbs 1 cup milk 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. sage 2 eggs
1/4 cup onion chopped Sauce: 6 Tbsp. brown sugar 2 tsp. dry mustard 1/2 cup catsup
Directions: 1. 2. 3. 4.
Preheat oven to 350°F. Soak crumbs in milk: add ground beef, eggs, onion, salt, pepper, and sage. Mix well and cover meat with sauce. Bake for 1 hour.
Swiss Chicken Ingredients: 3‐4 boneless, skinless chicken breasts 6‐8 slices of Swiss cheese (to cover chicken) 1 can cream of chicken soup 1/2 can milk 2‐3 cups crushed saltines 1 stick margarine or butter
Directions: 1. 2. 3. 4. 5.
Preheat oven to 350°F. Grease a 9 x 13 baking dish. Place chicken breast in pan and cover with cheese. Mix soup and milk together in a bowl and pour over chicken. Crush saltines in a plastic bag. Mix margarine/butter and saltines in a bowl and sprinkle over the top. Bake for 1 1/2 hours.
Green Spaghetti Ingredients: 1 16 oz. package spaghetti 1 8 oz. can ‐ half and half 2 green peppers 4Tbl. Butter
Directions: 1. 2.
3.
Cook the spaghetti according to the direction on the package. When the spaghetti is cooked drain the water and wash the spaghetti in cold water. Broil the peppers then put them in a bag. Once the peppers sweat, take off the peel. Put in the blender. Add the cream to the peppers to blend. Fry the spaghetti with butter for 5‐10 minutes on medium heat. Then pour the mixture of cream and pepper on the spaghetti and serve. Serves: 4people
Chilaquiles Ingredients: 1 package corn tortillas 4 eggs ¼ tsp salt 1 can (8oz.) salsa ¼ tsp ground pepper 2 tsp cooking oil
Directions: 1.
2.
Take 12 tortillas and cut or tear into 1‐inch pieces. Pour the oil in a skillet and heat. Add the tortilla pieces and brown stirring occasionally, do not burn. Add eggs, salt, pepper, and mix with tortilla pieces until egg is cooked. Add your salsa and stir to mix. Continue to cook until salsa is hot. Serve while hot. Serves: 6 people
Chicken Tostadas Ingredients: 1 package of corn tostadas 4 pieces of chicken normal size 1 avocado 1 tomato 2 Serrano peppers 1 bottle of sour 1 can of Serrano pepper
Directions: 1. 2. 3. 4. 5.
Boil chicken in a saucepan for 30 minutes, cool and shred the chicken. Mash the avocado, dice the tomato and the peppers Mix all together to make guacamole. Put guacamole on the tostado, put some chicken on the guacamole, put some cream on the chicken, salt to taste, (canned peppers optional). Serves: 4 people
Green Enchiladas Ingredients: 15‐small green tomato 2‐pepper ¼‐of onion 1‐garlic clove 2‐ cups of water 4‐chicken breast 20‐tortillas 1‐cup of oil
Directions: 1. 2. 3. 4.
Put the 15 small green tomatoes, 2 peppers, ¼ of onion, 1 garlic clove, and 2 cups of water in the blender. Put the sauce in the saucepan on the stove and cook on low heat for 5‐10 minutes. Soften tortillas in hot oil. Soak tortillas in the sauce for a few seconds. Remove and fill with chicken. Serves 5 people.
Sambusa Ingredients: 1 pound ground beef 2 cups oil ¼ cup green chili sauce 3 onions, chopped 4 cups flour 6 potatoes, chopped 1 pinch salt 1 – 1 ½ cups water
Directions: 1. 2.
3.
Get the flour and add water and salt. Then mix together to make a dough. Then roll out the dough. The dough needs to be thin. Next, cut the dough into triangles. In another pan, cook the meat, onion, potato, and green chili sauce. Then put the meat mixture inside the triangle and use a little water to close. Then in a different pan heat some oil. Cook sambusas until they are golden brown (about 1 minute on each side). Serves 10 people.
Wet Burritos Ingredients: 8‐10 Flour Tortillas 1 lb hamburger 1/2 package taco seasoning 1 can gravy (Turkey or Beef) 2 cans enchilada sauce 2 cups shredded cheese. Optional fillings: Refried or black beans Rice Tomatoes/lettuce/onion
Directions: 1. 2. 3. 4. 5. 6. 7.
Preheat oven to 350°F. Brown the hamburger and add the taco seasoning. In a separate bowl, mix the enchilada sauce and the gravy. Pour a little bit of the sauce mixture on the bottom of a 9x13 pan. Roll hamburger (and other optional fillings) into tortillas, place into the 9x13 seam side down. Top with the rest of your sauce mixture and cheese. Bake uncovered, for about 30 min.
Desserts
Easy Pumpkin Cream Trifle Ingredients: 1 (18.25 oz.) package spice cake mix 1 (3.4) pkg. instant vanilla pudding 1 cup pumpkin puree 1/2 cup water 1/2 cup vegetable oil 3 eggs
2 teas. pumpkin pie spice 2 cups cold milk 2 (3.4 oz.) pkg. cheesecake flavor instant pudding/pie filling 2 cups whipped topping 1 cup chopped toasted pecans 1 cup (I use more!) English toffee bits
Directions: 1. 2. 3. 4. 5.
Preheat oven to 350°F. Lightly grease a 9x13 baking dish. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil eggs, and pie spice in a lg. mixing bowl. Bake in the preheated oven for 45‐50 min. Allow to cool to room temp. on a wire rack. Cut the cake into 1 inch cubes. Whisk together milk and cheesecake pudding mix. Allow to set, about 2 min. Fold the whipped topping into the pudding mixture. Layer 1/3 of the cake cubes into the bottom of trifle dish (or lg. bowl); top w/1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bits. Repeat layering until all ingredients are used. Refrigerate 1 hour.
Baked Pears Ingredients: 4 medium pears 1 cup dried cranberries 1/2 cup slivered almonds 1 1/2 cup of apple cider or apple juice 1 tsp of cinnamon 1 tsp of Chinese 5‐spice powder or nutmeg
Directions: 1. 2. 3. 4. 5.
Preheat oven to 350°F. Remove stems from pears and cut pears in half. Place pears cut side up in baking dish. Cover pears with cranberries and almonds. Mix the apple juice and spices together. Pour the juice mixture over the pears. Cover the dish with aluminum foil. Bake for 40 minutes or until pears are soft. *Great alone or as a topping for vanilla ice cream
Cottage Cheese Jell-o Dessert Ingredients: 1 pkg. any flavor Jell‐o (orange, lemon, lime) 8 oz. Cool Whip 1 small carton cottage cheese 1 can crushed pineapple, drained
Directions: 1. 2. 3. 4.
First, drain the pineapple and set aside. By hand, mix the Jell‐o powder (do not add water) with the cottage cheese and cool whip. Then add the pineapple and refrigerate for one hour. Can be eaten right away, but it tastes better after refrigeration
Shortbread Ingredients: 1/2 lb. butter (2 sticks) 2/3 cup powdered sugar, sifted
1 teaspoon vanilla extract 2 cups sifted (all‐purpose) flour 1/4 teaspoon salt
Directions: 1. 2.
3.
Preheat oven to 325°F. Cream butter with sugar until light. Add vanilla. Sift flour and salt together and add gradually to butter mixture. Shape into a ball and flatten to about 1/3‐inch thickness. Place on a cookie sheet and, with a knife, score top in squares (or diamonds). Cut about one‐third of the way into the dough. Prick all over with a fork. Bake for 25 to 30 minutes, or until lightly browned. Variations: 1) Shape into small rounds or logs. Bake at 325F for 12 to 15 minutes. Or roll into balls and flatten to 1/3" thickness with the palm of your hand or the bottom of a glass. May need to flour the bottom of the glass occasionally. 2) To basic shortbread dough, add 1/2 cup finely chopped pecans; or 1/2 cup melted chocolate bits; or 1/2 cup butterscotch bits. Bake as usual.
Best Ever Chewy Chocolate Chip Cookie Ingredients: 2 cups all‐purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted 1 cup packed brown sugar
1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips
Directions: 1. 2. 3.
4.
Preheat oven to 325°F. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Blueberry Crunch Ingredients: 3 cups blueberries 1 cup brown sugar 1 tsp. cinnamon dash of salt
Topping (Mix together): 1 cup brown sugar 1 1/2 cups oatmeal 1 2/3 cups butter (3 sticks) softened 1 1/2 cups flour 1/2 cup white sugar
Directions: 1. 2. 3. 4.
Preheat oven to 350°F. Mix brown sugar, cinnamon, salt and blueberries together and put in a greased 9x13 inch pan. Sprinkle topping over blueberries. Bake for 1 hour.
Blonde Brownies Ingredients: 2 cups all‐purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter
2 cups brown sugar 2 eggs 1 teaspoon vanilla 1 cup chopped walnuts
Directions: 1. 2.
3.
Preheat oven to 350°F. Grease a 13" x 9" x 2 glass baking pan. Combine flour, baking powder and salt. Melt butter in a medium‐sized saucepan. Remove from heat. Stir in sugar. Add eggs and vanilla; stir until combined. Stir dry ingredients, then walnuts into sugar mixture. Batter will be very thick, but you can stir it with a large spoon. Spread into pan. (You will probably have to push the batter into the corners of your pan.) Bake 20‐25 minutes until edges begin to brown and the center is golden (usually 25 minutes for me). Remove from oven and cut into bars while still warm, but not hot. Cut them small; they are very rich!
Peach Pie Ingredients: 1 double pie crust 4 cups peeled, sliced peaches 3 small boxes of cook style vanilla pudding Dash of cinnamon Small amount of brown sugar if peaches seem tart
Directions: 1. 2. 3. 4.
Preheat oven to 350°. In large bowl combine peaches with the dry pudding mix. Add cinnamon and brown sugar if (desired). Pour into prepared piecrust cover with top and crimp edges. Vent to allow steam. Bake for 40‐45 minutes.
Pumpkin Roll Ingredients: Mix together 3 eggs 2/3 cup solid pumpkin 1 cup sugar 1 tsp. lemon juice
Directions: 1. 2. 3. 4.
Add
Filling 3/4 cup flour 8oz cream cheese 1 tsp. ginger 1 cup powder sugar shake of clove 1/2 tsp. vanilla 1 tsp. cinnamon 4 T butter 1 tsp. baking powder 1/2 tsp. nutmeg 1/2 tsp. salt
Preheat oven to 350°F. Grease pan. Cover with a sheet of wax paper, spray a little with cooking spray. Spread mixture out (will be thin). Bake for 16‐17 minutes. Let set 10 minutes. Then cover with towel. Flip on to towel. If sticky put powdered sugar on it. Pull of wax paper; roll with towel let set. Unroll cake and spread with filling. Roll back up with out towel. Cover with plastic wrap and refrigerate.
Zucchini "Apple" Pie Ingredients: Topping: One frozen pie shell The Mix: 4 cups zucchini 1 1/2 tsp cream of 1 stick butter (slightly tarter melted) 2 Tbls flour 1/2 cup sugar 1 Tbls lemon juice 1 cup flour dash of nutmeg 1 1/4 cups sugar 1 1/2 tsp cinnamon
Directions: 1. 2.
3.
Preheat oven to 375°F. Peel zucchini, slice lengthwise, scoop out middle. Cut to resemble apple slices. Then boil for 10 minutes. Drain and put in a bowl with the mix. Pour zucchini and mix in pie shell. Dot with butter (optional). Top with topping mix crumbled on top of pie. Bake for 45 minutes. (Zucchini can also be substituted for apples in other recipes such as apple crisp. Adding lemon juice, sugar, and spices to the zucchini is the key.)
Miscellaneous
Coney Sauce Ingredients: 1 lb ground beef 1/2 cup BBQ (sauce open pit) 2 cups water 1 small can tomato paste
1/2‐2 tsp. of each: Onion flakes Celery salt Parsley Garlic salt Paprika 1 T chili powder
Directions: 1. 2.
Mix well. Let simmer until thickens (about 2 hours)
Microwave Peanut Brittle Ingredients: 1 cup sugar 1/2 cup light corn syrup (Karo) 1‐1/2 cups raw peanuts
1 teaspoon salt 1 teaspoon butter 1 teaspoon vanilla 1 teaspoon baking soda
Directions: 1. 2.
3.
Prep by lining a baking sheet with aluminum foil and spraying with nonstick cooking spray Put sugar, peanuts, and salt in a two‐quart Pyrex bowl. Add corn syrup. (Don’t stir just dump it in.) . Microwave on high 3 minutes. Stir and microwave on high another 3 minutes. Stir in margarine and vanilla and microwave on high for another 2 minutes. QUICKLY stir in baking soda. (It will foam up and begin to harden.) . Stir well and pour quickly onto the aluminum foil‐lined baking sheet sprayed with nonstick cooking spray. Cool 30 minutes. Break into pieces and store in an airtight container. (The peanuts that remain after you break everything apart are great as a topping on ice cream.)