Crunchy Freeze

From: Ruth Faust

1/2 cup butter

2 1/2 cups Rice Krispies

3/4 cup brown sugar

1 1/4 cup flaked coconut

1 cup nuts

3/4 or more gallon of ice cream

Melt butter in a 13x9 pan. Add rice Krispies, brown sugar, coconut and nuts. Mix well. Bake in a 300 degree oven until evenly brown. Stir frequently. Cool. Remove 1/2 mixture from pan. Spread remaining mixture over bottom of pan evenly. Spread softened ice cream evenly over mixture. Add remaining mixture. Freeze over night. Top with hot fudge or chocolate sauce. 

Chocolate Sauce

Serves 2

2 cups sugar

4 Tbsp cocoa

4 Tbsp butter

1 can evaporated milk

1 tsp vanilla

Mix sugar and cocoa together in a small pan. Add butter and mix with a spoon. Do not melt the butter. Add evaporated milk. Boil for 1 minute only. Take off the heat and add vanilla. 

Grilled Chicken Marinade

From: Sally McDowell

1 pint soy sauce

1 pint oil

1 quart 7 up

1/4 tsp horseradish

1/8 tsp garlic powder

10 pounds chicken

Put chicken in a very large bowl. Combine other ingredients and pour over chicken. Marinate overnight and grill chicken the next day. 

Chicken Enchiladas

 

From: Margo Stevenson

Serves 8

4 large chicken breasts, cooked and cubed

2 cans cream of chicken soup

1 can dice green chiles

1 pint sour cream

4 cups green onions, chopped

2 cups Monterey jack cheese

12 medium flour tortillas

2 cups grated cheddar cheese

Combine chicken soup, green chiles, sour cream, green onions and cheese. Set aside 2 cups of the mixture. Add chicken to the 2 cups of sauce.

Fill a dozen tortillas with the chicken mixture and roll. Put 6 enchiladas in a greased 9 x 13 inch pan. Put other 6 in another pan. Spread sauce on top of each pan and sprinkle with cheese. Bake at 350 degrees for 30 minutes. Serves with lettuce, sour cream, salsa, and olives. 

Pork Chops with Orange Sauce

 

Serves 6

6 pork chops

salt and pepper to taste

1/2 cup orange juice

1/2 cup ketchup

Brown pork chops in a fry pan. Season with salt and pepper. Place in a crock pot. combine orange juice and ketchup. Pour over pork chops and cook on low for 8-10 hour or on high for 4-5 hours. 

Meatballs

 

From: Barbara Miller

Serves 15

2 pounds lean ground beef

1/4 cup onion, finely chopped

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic salt

1/2 cup bread crumbs

1 eggs

1/4 cup milk

Barbeque sauce:

12 ounce bottle of barbeque sauce

1 cup water

Mix beef and other ingredients together in a bowl. Mix well. Form into about 2 inch size or walnut size balls. Brown meatballs on a cookie sheet in at 400 degrees. Place browned meatballs in a bowl. Combine barbeque sauce and water in a glass measuring cup and mix together. Pour barbeque sauce mixture over meatballs and let sit in the refrigerator for 2 - 3 days. To serve warm meatballs in a crockpot on low. 

Spanish Rice

From: Mavis Farnsworth

Serves 8

1 cup rice

2 cups water

1/2 cup onion, chopped

1/2 cup oil

1/4 cup tomato sauce

salt

pepper

Brown rice in oil, drain off excess oil. Add onion, tomato sauce, water and seasoning. Simmer on low heat for 30 to 45 minutes. 

Italian Cheese Bread (Circle Bread)

 

(Circle Bread)

From: Fix It and Enjoy It Tabitha Schmidt

Serve 6

2 1/2 cups flour

1 tsp salt

1 tsp sugar

1 Tbsp dry yeast

1 cup warm water

1 Tbsp oil

Topping:

1/4 cup Italian salad dressing

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp dried thyme

dash of pepper

1 Tbsp grated Parmesan cheese

1/2 cup grated Mozzarella cheese

In a large mixing bowl or mixer combine flour, salt, sugar and yeast. In a glass measuring cup combine water and oil together. Add to water mixture to flour mixture. Stir well and add more flour if needed to create a soft dough. Knead dough for about 1 to 2 minutes or until smooth. Place in a greased bowl and let rise for about 20-30 minutes. Knead dough down and roll out into a circle about 12 inches. Place on a parchment covered cookie sheet or pizza pan. Mix dressing and seasonings together in a small bowl. Brush seasoning mixture over dough. Sprinkle cheeses on top. Bake at 450 degrees for 15 minutes or until golden brown. 

Rolls

From: Betsie Pinckard

Serves: makes about 3 dozen rolls depending on how big you make them 

1 Tbsp yeast

1/4 cup warm water

1 cube (1/2 cup) butter

3/4 cup milk

1/4 cup sugar (4 Tbsp), divided

3 eggs, beaten

3/4 tsp salt

4 cups flour and add more as needed

Put milk and butter into a sauce pan and scald. Set aside. Dissolve yeast in warm water with 1 Tbsp of sugar. Let yeast activate for about 5 minutes. Add remaining 3 Tbsp of sugar, eggs, salt and half of the flour to mixer and combine. Add yeast mixture to flour mixture and mix. Add scalded milk mixture and mix. Add remaining flour slowly. You will need to add a little more flour if the dough is still fairly wet and sticky. Continue to mix on low speed for about 10 minutes. Put dough in a large bowl to rise or double in size for about an hour. Once the dough has risen take about half of the dough and roll out on a flour surface into a circle. Cut the circle in half and the half length wise and then in half again width wise. You should have four triangles. Cut the four triangle each in half to make smaller triangles. Roll up the triangles so the tip of the triangle is on the bottom and set each roll on a parchment covered baking sheet to rise for another hour. Once the rolls have risen bake at 350 degrees for 12 minutes or until golden brown. Right after you get them out of the oven brush tops with a little bit of butter. Below are the measurements if you want to double or triple the recipe. 

Double

2 Tbsp yeast

1/2 cup warm water

2 cubes (1 cup) butter

1 1/2 cups milk

1/2 cup sugar (8 Tbsp), divided

6 eggs, beaten

1 1/2 tsp salt

8 cups of flour, add more if needed

Triple

3 Tbsp yeast

3/4 cup water

3 cubes (1 1/2 cups) butter

2 1/4 cup milk

3/4 cup sugar (12 Tbsp), divided

9 eggs, beaten

2 1/4 tsp salt

12 cups flour, add more if needed

Potato Salad

 

From: Barbara Miller

Serves 12

7 or 8 large potatoes

5 hard boiled eggs

1 cup onion, chopped fine

1/2 cup celery, chopped fine

2 cups Miracle Whip

1/3 cup pickle juice

1/4 cup mustard

cumin

parsley

Thyme

chives

salad herbs

sand and pepper

Mrs. Lemon Dash Lemon pepper

Boil potatoes and cool just enough to handle. Dice into pieces. Dice three of the hard boiled eggs. Add the onion and celery to the potatoes. It is better to  mix everything while still warm as the flavors will blend better. Use the amount of spices you like. Mix with Miracle Whip and add other ingredients. Place in the refrigerator overnight or at least 4 - 6 hours. When mixed it should be moist as the potatoes absorb most of the dressing. Use the remaining eggs sliced for garnish on top. Sprinkle with paprika. 

Clam Chowder

Serves 8

3/4 cup butter

3/4 cup flour

1 quart half and half

2 tsp salt

1/2 tsp white pepper

1/2 cup chopped onion

2 cups potatoes, diced

1 cup celery, chopped

2 (7 ounce) cans minced clams

Place vegetables in a saucepan with a little salt. Barely cover with clam juice and a little water. Cook until just barely tender. Meanwhile, melt butter and add flour. Cook for 2 minutes. Pour in half and half all at ounce and whisk until blended. Bring to a boil and cook until thick. Add vegetables with their water and heat through. Salt and pepper to taste. 

Orange Julius

Serves 2

6 ounces orange juice concentrate

1 cup milk

1 cup water

1 egg or protein powder

3 Tbsp honey or to taste

1/2 tsp vanilla

Mix all ingredients in a blender. 

Chalupa

Serves 12

3 pound pork roast

1 pound pinto beans

2 cloves garlic, minced

2 Tbsp chili powder

1 Tbsp ground cumin

1 tsp oregano

1 Tbsp salt

1 (4 ounce) can green chiles

Put roast in a large pot. Add the rest of the ingredients and cover with water. Bring to a boil then turn to low and simmer for 6 hours. Add water if needed. When done remove any bones and shred the meat. Cook for an hour or more without the lid. Serve with chips, lettuce, tomatoes, onions, avocado, olive, sour cream and salsa. 

Lasagna

From: Dee Barton 

Serves: 12

2 packages lasagna noodles

3 (12 ounce) cans tomato paste

1 pound ground beef

6 (15 ounce) cans tomato sauce

6 ounces pepperoni slices cut in half

1 large onion

2 bay leaves

2 tsp rosemary

2 tsp basil

1/2 tsp celery seed

1 tsp garlic powder

2 tsp salt

1/2 tsp pepper

1/4 cup parsley

2 tsp oregano

2 pounds mozzarella shredded

3 cups cottage cheese

2 eggs

1/4 tsp salt

2 Tbsp parmesan cheese

In a 6 quart pot brown ground beef and drain the fat. Add onions and sauté until onions are tender. Add all of the spices. Bring sauce to a boil and then turn to low and let simmer for about 5 hours uncovered. Spray a large 9x13 pan with non-stick spray. In a separate bowl combine cottage cheese, eggs, salt and parmesan cheese. Cover the bottom of the pan with a little sauce. Put a layer of noodles over the sauce. Add more sauce on top of the noodles then put some of the cottage cheese mixture on top of that, then sprinkle mozzarella cheese on the cottage mixture. Keep alternating the noodle, sauce, and cheese layers until all the noodles and sauce are used. Sprinkle more mozzarella cheese on top. Cover the pan with foil and tent it. Bake at 325 degrees for about an hour.