Chicken tortilla soup

3 chicken breasts sliced and saute'd in some garlic and cumin and oil of choice
1 box of chicken broth (32 oz)
1 can corn with water
1 can black beans or red kidney beans (washed)
1 can rotel tomatoes
15 oz can tomato sauce
1 cube chicken bouillon cube
2 tsp cumin powder
1/2 tsp Williams chili seasoning
salt and peper to taste

combine the broth and corn in a big pot. clean the beans and add them with the rest of the ingredients. keep on the stove till boiling then let simmer for a bit off the burner.
To serve. start with tortilla chips, then add soup and toppings:
cheddar cheese
sliced green onions
sour creme
sliced avacados

Ronald's hearty tortilla soup

It is really more of a Mexican chicken stew because it is so thick and hearty. I have never really made it using measurements.  I have always made it proportionally.  The proportions I am going to use requires an extra-large soup pot.  I usually have a lot of soup left over for other meals.  It will stay good in a refrigerator for little over a week. With the left overs, for just myself, I will heat up a bowl in the microwave or if for a larger group reheat on the stove just the amount I am going to eat for that meal.  The idea when cutting up the various items to put in the soup is to cut them so that you get a lot in each spoon full.  Not too small or too big.  The tougher ingredients are put in the pot 1^st to begin cooking since they require longer to cook.  I put the ingredients into the pot in the order in which I cut and prepare them. Not all at once.

Step one

3 medium / large chicken breasts with skin and bones, put Mexican Pollo Asado seasoning on all sides of the chicken breast, & Charbroil in the oven or cook on the outdoor BBQ grill.  *The object is to char the outside of each breast & not to cook it all the way through, it is the charred flavor that you are looking to achieve.  It is better to over char it than under char it.  Especially on the skin side of the breast (mostly black).  Set these aside until they are needed in the soup.

Step two

-          3 large white onions (chop medium to medium / small pieces and put in pot)

-          same proportion of carrots (chop medium and put in pot)

-          1 head of cauliflower, same proportion to onions (break in to medium pieces, chop the stalk in to medium pieces, and put in pot)

-          put water into the pot to just cover the vegetables, mix vegetable with a spoon, and put burner to medium high heat.

-          crumble 1 & a half Knor’s Chicken Bouillon Cubes (this brand is typically found in the Mexican food section of the grocery store)

-          add ½ tsp. of cumin and ½  tsp. of Mexican Oregano flakes(Italian oregano is also all right to use)

-          ad 1 & ½ tsp. of fresh chopped or pre-chopped garlic from a jar.

-          1 large Pascilla pepper (remove seeds, chop in to medium/small pieces, and mix into soup)

-          1 large red or yellow or orange bell pepper (remove seeds, chop in to medium pieces, and mix into soup) *Do not use a green Bell pepper.

-          3 to 4 green Mexican squash (cut in to medium chunks & mix into Soup) These squash are usually smaller than yellow squash. You want the same proportion as the 3 medium summer squash.  They are tougher than the yellow squash so I put them in 1^st.  You can also use zucchini squash, but I revise the order because they are more tender than the summer squash.

-          3 medium yellow summer squash (cut in to medium chunks & mix into soup).

-          add the three chicken breasts that you have previously charred. Push them down into the vegetables to further cook and flavor the soup.

-          additional water may be required at this time. If needed add enough water to just barely cover the vegetables and chicken.

-          add 1 16 Fl. Oz. can of chopped fire roasted tomatoes or two smaller cans (Muir or Hunt brands) It is Ok to use more than the 16 Fl. Oz.

-          Add about 1 & ½ cups or ¾ of a regular bottle of beer (a cheap brand like Budwiser works good) The alcohol brings out the sugars in the vegetables and the beer gives the soup a more full bodied flavor.  The alcohol will cook out by the time the soup is ready.

-          1 30 Net wt. Oz. can of White Hominy (Discard the fluid in the can, rinse thoroughly, and mix into the soup) Mexican style is best. The kernels are larger.  I use El Mexicano Brand.  Ideally, you want it to be all white and clean without any parts of the external kernel remaining.

-          add one large jar (about 24 Fl. Oz.) of Pace or Ortega Brand Chunky Salsa.  *Not Picante sauce.

-          1 large jar, 30 FL. Oz,, of Nopalitos (discard the fluid, pick out and discard any peppers or anything else used for flavor, cut the nopalitos in to half inch pieces, and mix into the soup) Nopalitos are cut and curred prickly pear cactus.  They look like french styled green beans in a jar.  They are found in the Mexican food section of the supermarket.

-          Turn the heat down to medium low or Low. The soup should be cooking slowly now. For about an hour until all the vegetables are tender.

Step Three

-          After about 20 to 30 minutes of cooking from the time you put in the last ingredients, take the chicken breast out of the soup. Most of the charred skin should have come off the breast and broken in to very small pieces in the soup by now it you charred the skin side of the chicken breast sufficiently.  If there are any fatty pieces of the skin left on the breast, discard them, debone the breasts, tare the chicken in to medium sized pieces (more stringy than chunky), and return it to the soup.  * Do not cut the chicken into chunks.  The whole cooking time for the soup should be between an hour to an hour and a half.

Step Four

-          For each bowl of soup to be served, place restaurant style tortilla chips in the bowl (a little heavier and harder chip are better), pour soup in the bowl, add avocado slices, and then sprinkle crumbled feta on top.  There is a Mexican cheese similar to Feta but it is salter and the flavor is not as good.  I would not recommend sour crème or any other cheeses put in the soup.  It would smother all of the unique flavors of the soup.  I am not sure what grocery stores that you have where you live, but I can get everything in the recipe at Winco.

Very Lemon Bread

Recipe from

The Woodburys

1 cup margarine

2 cups sugar

Grated peel of 1 lemon

1 Tbs.  Lemon Juice

4 eggs

3 cups All Purpose Flour

1/2 tsp. Baking soda

1/2 tsp. salt

1 cup milk

1 cup walnuts chopped

Preheat oven to 350 degrees.  Grease and flour three 5 3/4”x3 1/4” loaf pans.  In large bowl blend butter, sugar, lemon peel and juice.  Beat in eggs.  In medium bowl sift together flour, baking powder, and salt.  Add flour mixture alternating with milk and butter mixture stirring just to blend. Fold in nuts. Pour into pans. Bake 30-35 minutes for small pans, or until wooden toothpick comes out clean. Meanwhile prepare lemon glaze.  Pour lemon glaze over hot loaf.  Let seep in until cool, about 10 minutes, before moving from pans.  Wrap in foil and let stand for 1 day before slicing.

Lemon Glaze: 2 lemons juiced

1 cup powdered sugar

Cook over medium heat stirring constantly until dissolved.

Pizza Crust

Recipe from

Cindy McGregor

Dissolve: 3 cups warm water

2 Tbs. yeast

2 Tbs. sugar

2 Tbs. oil

6-8 cups white flour

1 Tbs. salt

1/4-1/3 cup gluten flour

Knead 5 to 10 minutes.  Place in greased bowl until raised (about 1 to 1 1/2 hours).  Grease pan.  Put corn meal on pan.  Roll out dough onto the pan.   Add toppings.  Let rise for 5 more minutes.  Bake at 400 degrees for 15-20 minutes. *May want to prick dough with fork before adding topping.

Onion Cheese Bread

Recipe from

Cindy McGregor

Before cooking do:

1. Mix in a cup: 1 pkg. dry yeast

1/4 cup warm water

2. Smear margarine all over cookie sheet

3. Melt over heat: 1/4 cup margarine or butter.

Beat yeast and add:

2 cups white flour

1 1/2 tsp. salt

1/2 cup water

1/2 cup milk

1/4 cup sugar

1 egg

1/2 stick softened margarine or butter

Beat for 2 minutes at medium speed.  Blend in 2 cups of flour by hand.  Cover mixture with towel and place in preheated oven at 150 degrees (warm until dough doubles in size).

Filling: Mix in bowl:

1 cup finely chopped onions

1/4 cup previously melted margarine

1 Tbs. Parmesan Cheese

1 Tbs. Poppyseed or sesame seed

1 tsp. Garlic salt

1 tsp. paprika

Roll out dough in 18”x12” square on a buttered and floured counter top.  Cut dough into three length wise strips.  Spread filling on strips of dough.  Fold over sides of each separate strip and pinch them together.  Put tops of bread together and braid the dough.  Then place the braided dough onto buttered cookie sheet turning bread onto its other side.  Cover with a towel and place in preheated oven and let rise twice in size (leave door slightly open).  After removing towel, bake bread at 350 degrees for 30 minutes.

Hamburger Buns

Mix and rest for 15 minutes:

3 1/2 cups warm water

1 cups oil

3/4 cup sugar or 1/2 cup honey

3 Tbs. yeast

Add: 1 Tbs. salt

3 eggs

10 1/2 cups whole wheat flour

Beat 10 minutes.  Roll and cut out buns.  Raise 10 minutes.  Cook 10 minutes on 425 on greased cookie sheet.

Bunny Bread

Recipe from

Cindy McGregor

5-6 cups All-purpose Flour

2 Pkgs. Fleischmann’s RAPIDRISE Yeast *

3 Tbs. sugar

2 Tsp. salt

1 cup water

2/3 cup milk

3 Tbs. Margarine

1 egg

Mix 3 cups flour, the yeast, sugar, and salt in large bowl.  Heat water, milk and margarine to 125-130 degrees; stir into yeast mixture.  Stir in egg.  Stir in enough remaining flour to make dough easy to handle.  Turn onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes.  Cover; let rest 10 minutes.

Lightly grease 2 cookie sheets.  Divide dough into 4 equal parts.  For each bunny, divide 1 part into halves.  Shape 1 half into flattened round for body; place on cookie sheet.  Shape a walnut size piece of remaining half into ball for tail; make deep indentation into body for tail and press into body and flatten.  Divide remaining dough into halves.  Shape 1 half into flattened round for head; place next to body.  Shape remaining  half into ears and feet; place ears next to head.  Make deep indentation in body for feet; press into body and flatten.  Cover; let rise slightly, 15 to 30 minutes.  Bake in 400 degree oven until light brown, 18 to 20 minutes.  Decorate as desired. 4 bunnies.

*Fleishmann’s Active Dry Yeast can be used.  Dissolve yeast in 1 cup warm water in large bowl.. Stir in sugar, salt, warm milk, melted margarine and three cups flour. Continue as directed except increase first resting time to 30 minutes.

Banana Nut Bread

Recipe from

Sally Harrell

Blend well and then add to dry ingredients:

  1/4 cup melted butter

1 cup sugar

2 eggs slightly beaten

1 1/2 cups of pre-sifted cake flour

1/4 tsp. salt

1 tsp. Baking Soda

2 large Bananas (mashed) some extra

1 cup chopped pecans (1/2 cup)

1 tsp. Banana Flavoring

Grease and flour pans then line pans with Wax Paper.  Bake in slow oven at 300 degrees for 45 minutes.

Scalloped Potatoes

Recipe from

Fern Woodbury

1 soup can milk

2 16oz bag frozen hash browns

1 tsp salt

¼ tsp pepper

1 can cream of chicken soup

1 cup sour cream

2 cup grated cheese

1/2 cup butter, melted

1/2 cup chopped onion

Combine above ingredients and put in a 9x13_ glass pan.  Sprinkle over top: 2 cups crushed cornflakes and 2 Tbs. butter.  Bake at 350 degrees for 30-45 minutes.

Shepherd’s Pie

Recipe From

Cindy McGregor

Sauté: 1 onion chopped fine

1 1/2 lbs. ground chuck

1 can tomato soup

1 tsp chili powder

1 can green beans

2-3 cups mashed potatoes

3/4 cup grated cheddar cheese

With margarine, wipe sides and bottom of baking dish.  Cover bottom with beans, meat,  potatoes and cheese.  Bake for 20 minutes at 350 degrees.

Lasagna

Recipe from

Cindy McGregor

1 1\2 lbs. ground beef

1 clove garlic minced or powder

1 Tbs. Parsley flakes

1 Tbs. Basil

1 tsp. Salt

1 large can tomatoes

2 6oz cans tomato paste

24 oz cottage cheese

2 beaten eggs

1 tsp. salt

1\2 tsp. pepper

2 Tbs. Parsley flakes

1\2 cup parmesan cheese

12 oz mozzarella cheese

10 oz pkg. lasagna noodles

Brown meat thoroughly and drain.  Add next six ingredients.  Simmer uncovered.  Cook noodles.  Drain and Rinse and set aside. Combine cottage cheese with next five ingredients.  Set aside.  place 1\2 noodles 17x9_ baking dish. Spread  1/2 cottage cheese then 1\2 meat mixture, and noodles and cont. to alternate.  Bake at 375 degrees for30-40 minutes.  Cover top with mozzarella cheese the last 10 minutes of cooking.

Green Bean Casserole

20 oz French style green beans

½ stick butter

1 large onion

1 pkg sliced mushrooms

1 can cream of mushroom soup

½ pint sour cream

Salt and pepper to taste

2+ cup grated cheese

Cook green beans until tender.  Saute onions and mushrooms in butter.  Add sour cream, canned soup, cooked green beans (well drained) to onions and mushrooms. Add salt and pepper to taste.  Put in casserole dish.  Top with grated cheese.  Bake at 350 degrees for 25 minutes.

Dorito Beef Casserole

1 lbs. ground chuck

1 large onion

1 tsp. Williams Chili Seasoning

1/2 tsp. salt

1/2 tsp. pepper

1/2 can Rotel tomatoes with green chilies (hot)

1 can Cream of Chicken Soup

1 can cream of mushroom soup

1 Pkg. Doritos

1 cup or more grated Cheddar cheese

Sauté onion in 1 Tbs. margarine or oil; add ground meat and brown; add seasoning, tomatoes, and soups.  Line the bottom of the baking dish with Doritos, sprinkle half of the grated cheese over the Doritos.  Add meat mixture, top with Doritos and remaining grated cheese.  Bake at 350 degrees until lightly browned.

Cornbread Dressing

Recipe from

Kay Harrell

1 1/2 cans biscuit (cooked)

2 slices white bread (toasted) could also use French bread

1/2 skillet of yellow cornbread

1 large onion (chopped)

1 1/2 cups celery (chopped)

3-4 cups broth and drippings from turkey

1-2 eggs (raw)

4 eggs (hard boiled)

Boil giblets with 1 or 2 chicken bouillon cubes (or a whole chicken in water with 2 or 3 chicken bouillon cubes).  Toast bread and set aside to dry; bake cornbread in a skillet or pan; bake biscuits.  Allow to cool.  Sauté onion and celery in a small amount of water.  Into a large bowl, crumble biscuits, bread, and cornbread.  Chop 4 hard boiled eggs and add to mixture of breads. 

Add: onion/celery mixture, 1 or 2 raw eggs, 3-4 cups of broth with drippings from the cooked turkey.  Mix well.  Spread into baking dish. Pour additional broth over top.  Bake at 350 degrees for 30-40 minutes.

Chicken Pot Pie

Pie Crust: makes double crust ( 9 inch pie plate).

2 cups sifted flour

1 tsp. salt

3/4 cup shortening

6 Tbs. cold water

Filling- Mix together

4 oz. sour cream

3 oz canned milk

1/2 cup grated Cheddar cheese

1 can cream of chicken soup

1/2 bunch cooked broccoli

2 deboned chicken breasts

Pie Crust: Sift flour and salt together.  Take out 2 Tbs. of flour.  Cut in shortening with pastry blender.  Mix water in bowl with 2 Tbs. of flour to form a paste and pour in bowl.  Divide into 2 balls and roll out between wax paper.

Filling:  Mix together sauce, 4 ounces sour cream, 3 ounces canned milk, 1/2 cup grated Cheddar cheese, and cream of chicken soup.  Place flowerets on bottom of crust.  Next, add chicken chunks to sauce and place sauce over broccoli.  Top with crust.  Put vent holes.  Bake at 300 degrees for 45-60 minutes.  Serves 6-8 people.

Chicken Enchiladas

1/2 cup canned milk

8 oz. cream cheese

2 cups cooked chicken

1/2 tsp. salt

8-12 flour tortillas (9)

1 (16oz) jar salsa

3/4 cup Cheddar cheese, grated

3/4 cup Monterey Jack cheese, Grated

Mix milk and cream cheese until smooth.  Add chicken.  Cover bottom of 9x13 inch baking pan with salsa.  Fill each tortilla with chicken mixture and sprinkle with cheese.  (Can fill tortillas and fold in halves in pan until all of chicken is divided up.)  Roll them up and fill pan.  Cover with the remaining cheese and with a small can green chili Enchilada sauce (Old El Paso) and then cheese.  Bake at 350 degrees for 20 minutes, covered, then for 10 more minutes, uncovered.  (Tortilla can be warmed in microwave for 1 minutes before filling).

Chicken Broccoli Casserole

2 pkgs. chopped broccoli

1/2 cup mayonnaise

2 cans cream of chicken soup

1 egg

salt and pepper to taste

1 cup chopped cooked chicken

1 tsp. lemon juice

Beat egg, soup, and Mayo. Cook broccoli 5 minutes.  Add to mixture.  Add chicken. Put all ingredients into a greased baking dish.  Top with grated cheese and bread crumbs.  Dot with butter.  Bake at 350 degrees for 30 minutes.

Chicken Almond Casserole

Recipe from

Roxanne Woodbury

2 lbs. sausage

2 onions

1 green pepper

3 pkg. Lipton Chicken Noodle Soup

1/2 cup blanched almonds

1 small boned chicken

2 cups rice

1 bunch celery

Brown sausage; pour off grease.  Add onions, celery, and pepper.  Cook a few minutes.  Boil 9 cups water; add soup.  Bring to a boil.  Add rice and sausage mixture.  Add chicken and almonds which have been split once lengthwise.  Bake 1 hour at 350 degrees or until all moisture is absorbed.  Stir once or twice during baking. (It is better baked in a flat casserole rather than a deep one)

Broccoli and Rice Casserole

Recipe from

Sally Harrell

1 pkg. broccoli (cooked)

2 cups rice (cooked)

1/2 cup chopped onions (sautéed)

1 cup chopped celery (sautéed)

1 stick margarine

1/2 can Cream of Mushroom

1/2 can Cream of Chicken

1 small jar cheese whiz

Heat all ingredients over stove and bake in casserole dish for 10 minute if desired at 350 degrees.

Roxanne’s russian chicken

*she likes to serve it with rice

6 large chicken breasts

½ large bottle (16oz bottle) of russian salad dressing

1 package lipton onion soup mix dry

½ of 8oz jar of apricot jelly or ½ can cranberry sauce

Place in shallow baking dish chicken breast. Mix other 3 ingredients separately and pour over chicken breasts. Bake for 1 hour at 350 degrees.

Creamy baked chicken breasts from Roxanne Woodbury

4-6 chicken breasts, cut in half or 7-9 tenderloins

Sliced Swiss cheese, thin

*You can also use sliced ham

1 can cream of chicken soup

2 cups Pepperidge farm seasoning stuffing mix

1/3 cup butter =5.5 tablespoons

Arrange in shallow baking dish. Place a slice of ham, swiss cheese on top of each piece of chicken. Stir together soup with ½ can of water. Pour over chicken. Sprinkle stuffing mix over the top and drizzle with melted butter. Bake at 350 degrees for 50-55 minutes.  

Christmas cranberry fluff

1 quart fresh rinsed and ground in blender cranberries

1 small can crusted pineapple (juice too)

1 ¼ cup sugar

½ lb. mini-marshmallows

½ cup chopped walnuts

Refrigerate overnight in bowl. Before serving, fold in ½ -1 pint cool whip. 

Chicken Curry Divan

2 10oz pkgs. Frozen broccoli or 2-3 bunches of fresh broccoli

2 ½-3 cups sliced or cubed chicken breasts

Lemon Pepper; Lawry’s seasoned salt (if desired)

2 cans condensed cream of chicken soup

1 cup mayonnaise

1 ½ tsp. freshly squeezed lemon juice

1 tsp. curry powder

1 ½ cups grated sharp cheese

½ cup soft white bread pieces (Francisco Sour Dough is best)

1 Tbs. Melted butter

Arrange cooked broccoli in a 9x13 buttered baking dish. Cover entire bottom of dish with broccoli. Using olive oil, sauté sliced or cubed chicken breasts seasoned with lemon pepper and Lawry’s seasoned salt (if desired). I use a non-stick skillet. Combine cream of chicken soup (undiluted), mayonnaise, curry powder, and lemon juice. Gently blend together with a whisk. Set aside. Combine melted butter and soft bead pieces. Set aside. Place chicken on top of broccoli. Spread soup mixture over chicken. Cover with grated cheese. Sprinkle soft bread pieces on top.

Bake: 350 degrees in preheated oven approximately 30 minutes.

Let set 5-10 minutes before serving. Serve on cooked white or brown rice. Serves 8.   

Scottish Short Bread

                                                       Recipe from

                                                       Cindy McGregor

      1 lbs. butter (4 sticks)

      1 cup fine sugar

      4 cups flour

Mix butter and sugar just until no loose sugar is left.  Knead in 2 cups flour.  Add 2 more cups of flour.  On an ungreased tray make into 2 inch loaves and prick with fork.  Preheat oven to 300 degrees.  Cook until golden. (Around 30-40 minutes)

Scotcheroos

                                                       Recipe from

                                                       Kay Harrell

      1 cup sugar

      1 cup peanut butter

      6 cups Kellogg’s Rice Krispies

      1 cup light Corn Syrup

      2, 6oz pkgs. butterscotch morsels

      Combine sugar and syrup in 3 quart saucepan.  Cook over moderate heat until mixture begins to bubble.  Remove from heat.  Stir in peanut butter. Mix well.  Add Rice Krispies; stir until well blended.  Press mixture in buttered 9x13” pan.  Melt morsels over hot, but not boiling water, stirring until well blended.  Remove from heat; spread evenly over Rice Krispies mixture.  Cool until firm.  Cut into bars.  Yield: 48 bars, 2x1” squares.

Pumpkin Bars

                                      (Makes 30-36)   Recipe from

                                                       Maggie Massaro

      2 cups flour    1 tsp. soda

      2 cups Sugar    16 oz can Pumpkin Pie Filling

      2 tsp. baking Powder   4 eggs

      1 tsp. Cinnamon   1 tsp. Cloves

      1\2 tsp. salt    1 tsp. Nutmeg

                                     1 cup oil

Mix all bar ingredients at low speed.  Preheat oven at 350 degrees.  Grease a 15x10” pan.  Speed until moistened.  Beat 2 minutes at medium speed.  Bake 25-30 minutes.  Combine Frosting ingredients.  Beat until smooth.  Spread over cooled bars.  Refrigerate. 

Frosting: 1 tsp. vanilla   

3 cups Powdered Sugar

             1\4 cup Margarine (softened) 

6 oz Cream Cheese (softened) 1 Tbs. Milk

Pecan Pie

                                                       Recipe from

                                                       Sally Harrell

Crust:  1 stick softened Margarine

             3 oz Cream Cheese

             1 cup flour

             1\2 tsp. Butter Flavoring

      Knead together with fingers then press into large pie pan. (*Poke crust with a fork only if you are using the crust by itself). 

Filling:  1\8 tsp. salt

             1 cup sugar

             1 Tbs. Butter

             1\2 cup Whipping Cream

             1\2 cup Karo

             3-4 medium eggs

             1 1\2 tsp. vanilla

             1 heaping cup chopped Pecans

      Mix together with wire whisk or fork.  Pour into crust.  Bake at 350 degrees for 45 minutes to 1 hour.

Peanut Butter Cookies

Cream:   1 cup shortening

                   1 cup sugar

                   1 cup brown sugar

                   2 eggs

                   1 tsp. vanilla 

Stir in:   1 cup peanut butter 

Sift & stir into mixture:  2 1\4 cups flour

                   2 tsp. baking soda

                   1\2 tsp. salt

      Drop into ungreased cookie sheet.  Press with floured fork.  Bake at 350 degrees.  Bake for 8-10 minutes.

Hot Fudge Topping

                                                       Recipe from          

Jan Babcock

      4 squares unsweetened chocolate

      3 cups sugar

      2 squares margarine

      1 can evaporated milk

      1 tsp. vanilla 

On low heat melt the unsweetened chocolate.  Add the margarine and let it melt and then add the sugar, canned milk and vanilla.  Carefully bring the mixture to a boil and boil until sugar is dissolved.  Yield: 1 1\2 quarts.

Grandmom Wright’s Caramel Marshmallow Balls

             Rice Krispies

             1 can Eagle Brand Milk

             1\2 lbs. butter or margarine

             1 lbs. light caramels

             Large marshmallows

Put in boiler caramel and milk. Mix. When caramels are melted, dip in separated bowl of melted butter.  Then with fork dip one at a time into caramel.  Then roll in Rice Krispies.

English Toffee

                                           Recipe from

                                                       Cindy McGregor

1. Place foil on cookie sheet

2. Spread 1\4-1\2 lbs. chopped nuts onto cookie sheet (almonds, walnuts, or pecans). Save                                   1\4 cup to sprinkle on top.

3. Combine and bring to boil:  1 cup butter     1\2 tsp. vanilla extract

                         1 cup sugar 1\4 tsp. salt

        

4. Stir continually and vigorously until sugar and butter are melted.  Continue stirring until mixture is 282 degrees hard crack stage.  Be careful not to under cook or burn.

5. Pour mixture over nuts and spread thinly

6. Sprinkle 1 pkg. chocolate chips over hot candy and allow to melt then spread chocolate chips evenly.

7. Sprinkle 1\4 cup chopped nuts over top.  Cool and cut into small pieces.

Chocolate Raspberry Grooms Cake

                                                               Recipe from

                                                               Barbara Putnum

Cream: 1\2 cup shortening

      2 cups sugar

      1 egg 

Stir in:   2\3 cup buttermilk 

Mix in: 3 Tbs. cocoa powder

       2 cups flour

       1 cup boiling water with 1 1\2 tsp. baking soda 

Add:  1 tsp. vanilla

       1\2 tsp. salt

Pour into greased/floured Parchment lined 9x13” pan.  Bake at 350 degrees for 25 minutes.  Drizzle with Raspberry Syrup (from Starbucks).  Frost sides of cake with Chocolate Butter Cream Frosting.

             Top frosting

      1 1\3 cup sugar

      6 Tbs. Milk

      6 Tbs. Butter

Boil for 1 minute; remove from heat and add 1 cup semisweet chocolate chips.  Pour over cake (sets quickly).  Shave Hershey bars and put on sides and top of cake.  Place fresh raspberries on top.

Carrot Cake

                                                       Recipe from

                                                       Kay Harrell

Shift together in bowl: 1 cup wheat flour

                     2 cups white flour

                      3 cups sugar

                      2 tsp. soda

                      1 tsp. salt

                      1 tsp. cinnamon (heaping)

             Add:  3\4 cup cooking oil

                      3 eggs (beaten whole)

                      1 tsp. vanilla

                      3-4 cups grated carrots

                      1 cup crushed pineapple (juice and all)

                      1 cup chopped pecans

Stir all ingredients together until well mixed.  Oil sides of Angel Food pan or loaf pans (two).  Line bottom of pan with waxed paper.  Place in preheated oven at 360 degrees and bake for 1 hour and 10 minutes in angel pan or 1 hour in loaf pans.

Banana Split Pie

                                                               Recipe From

Cindy McGregor

   Crust:   1 cube melted margarine

                1 cup flour

             1\2 cup finely chopped pecans 

Knead the above ingredients with fingers in a 9x13inch glass Pyrex pan.  Press mixture along the bottom of pan to form crust.  Bake at 350 degrees for 10 minutes and let cool. 

     Layer #2:   2- 8oz. softened cream cheese

             2 cups powdered sugar

             3 cups cool whip 

Blend above ingredients well and then spread over cooled crust.  Refrigerate this much overnight for best results. 

      Next day add layer of: 3-4 sliced bananas

                Then a layer of: 1 large can crushed pineapple (well drained)

                Then a layer of: 1 large cool whip

              Garnish with: maraschino cherries (cut into quarters) then sprinkle chopped pecans, and last drizzle with Hershey Chocolate Syrup over top.  Chill for a few hours before serving. Cut into squares.

Almond Crust Cherry Cream Pie

                                                             Recipe from

                                                             Sally Harrell

1 stick Betty Crocker Instant Mixing Pie Crust mix

1\2 cup slivered almonds, finely chopped

1 1\3 cups (15oz can) Borden’s Eagle Brand Condensed Milk

1\3 cup lemon juice

1 tsp. vanilla

1\2 tsp. almond extract

1\2 cup whipping cream, whipped 

      Make pastry as directed on Better Crocker Pie Crust Mix pkg.--except add chopped almonds with the water.  Prick sides of pie crust only.  Bake as directed for Baked Pie Shell.  Cool.  Combine Borden’s Eagle Brand Sweetened Condensed Milk, lemon juice, vanilla and almond extract.  Stir until mixture thickens.  Fold in whipping cream and spoon into cooled shell. Top with Cherry Glaze (recipe below) or use your favorite brand of prepared cherry pie filling.  Chill 2 to 3 hours. 

Cherry Glaze: 2 cups (1 lbs. can) pitted sour cherries, drained, 2\3 cup cherry juice, 1\4 cup sugar, 1 Tbs. cornstarch, 2 to 3 drops red food coloring, if desired.  Set aside drained cherries. Blend cherry juice with sugar and cornstarch.  Cook over low heat, stirring constantly, until mixture is thickened and clear.  Add cherries and food coloring; spread over cream filling.  Chill.  Scant 1\2 tsp. almond extract in glaze.

Stuffed Mushrooms

Recipe from

Cindy McGregor

Take 4 cups fresh mushrooms and clean them well. Remove the stems and chop them. Chop 4 sections of garlic. Sauté chopped mushroom stems with the garlic in butter or margarine. Mix in 1 large pkg. cream cheese. Stuff each mushroom with the cream cheese mixture. Broil until stuffing is golden brown.

Salsa

1 ½ tsp vinegar

3 Tbs. Oil

½ tsp and more garlic salt

1/8 tsp pepper

2 big tomatoes chopped

1 can green chilies

1 small can sliced black olives

¾ cup chopped green onions.

Mix together and let sit over night. Serve with chips.   

Clam Dip

1 can minced clams

1 8oz cream cheese

3 Tbs. & 1/2 cup mayonnaise

1 Tbs. or more Worchestshire Sauce

1/4 cup clam juice

1 Tbs. or more Lemon juice

Drain clam juice in a cup. Then beat cream cheese so it is soft. Beat in clams, mayonnaise, clam juice, lemon juice, and worchestshire sauce. Add salt to taste. Serve with Ruffles Potato chips.

Cheese Balls

Recipe from

Cindy McGregor

Mixture A: 2 cups grated sharp cheese

1/2 cup butter or margarine

Mixture B: 1 cup sifted all-purpose flour

1/2 tsp. salt

1 tsp. paprika

dash cayenne pepper

50 small green olives

Blend A mixture in mixer until creamy. Add dry ingredients and mix well. Wrap a teaspoon of mixture around each olive. Arrange balls on ungreased baking sheet. Chill until firm. Bake at 400 degrees for 15 minutes. Serve hot. (Can be frozen to store).  

Caramel Popcorn

Recipe from

Cindy McGregor

Mix in large bowl: 3 quarts popped corn

3/4 can dry roasted peanuts

Caramel recipe: 1 1/3 cup sugar

1 cup margarine (2 sticks)

1/2 cup karo syrup (a little more)

Mix well and boil to a soft ball stage. Then stir in 1 tsp. vanilla. Pour mixture over popped corn and nuts and combine with large spoon. Pour mixture on wax paper and let cool.

Artichoke Dip

1 cup sour cream 1 4oz can green chilies

1 cup mayonnaise 1 can artichoke hearts

1 8oz pkg. cream cheese 3/4 cup parmesan cheese

Mix thoroughly. Pour into baking dish and heat for 20 minutes at 350 degrees. Top with additional Parmesan Cheese and serve with tortilla chips.

Apple Snack

Recipe from
Cindy McGregor

Hollow out core from apple. Fill with filling and wrap in foil. Chill.

Filling: 3 oz cream cheese

1 1/2 Tbs. Honey (mix well)

1 Tbs. chopped walnuts

Apple Dip

1 cube cream cheese (8oz)

1/2 cup brown sugar

1 tsp. vanilla

Blend cream cheese so that it is creamy. Then add brown sugar and vanilla. Chill and serve with cut apples.

Au Gratin Potatoes

Ingredients 
24 ounce hash browns, frozen 
2 can cream of chicken soup 
2 cup sour cream 
1 cup cheese   grated 
1/4 cup butter   melted 
1/3 cup onion   chopped 

Steps 
1. Combine above ingredients and put in 9 by 13 glass pan 
2. Sprinkle over top 2 cups of crushed corn flakes and 2 tablespoons of butter. 
3. Bake at 350 degrees for 30-45 minutes