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. 

Acini de Pepe Fruit Salad aka Frog Eye Salad

 Recipe: Marie Coombe

1 package acini

1 cup sugar

2 Tbsp flour

1 1/3 cup pineapple juice (use juice from drained pineapple)

2 eggs, beaten

1/2 tsp salt

1 Tbsp lemon juice

3 (11 ounce) cans mandarin oranges, drained

2 (20 ounce) cans pineapple chunks, drained (save juice separately)

2 cups miniature marshmallows

1 cup coconut

1 large frozen Cool Whip

Cook acini in 3 quarts of water with 1 tsp oil and 2 tsp salt. When tender rinse in colander and cool.

In the meantime, in a medium saucepan combine sugar, flour, pineapple juice (use the drained pineapple juice from canned pineapple) eggs, salt and lemon juice; cook until thickened. Cool.

In a very large bowl combine cooled acini and cooled sauce. Add mandarin oranges, pineapple chunks, marshmallows, coconut and frozen topping; mix well. Place in refrigerator overnight. Will keep in refrigerator for 2 or 3 days. Add sliced bananas just before serving if desired. 

Nyla's Sweet Potatoes

Recipe: Nyla Miller

5 cups sweet potatoes, peeled, cooked, and diced

3/4 cup sugar

1/2 cup milk

1/2 cup butter, melted

2 eggs

1 tsp vanilla

1 cup brown sugar

1 tsp baking soda

1/3 cup flour

1/2 cup butter

1 cup pecans

Combine the first six ingredients. Mix brown sugar, flour, baking soda, softened butter, and pecans. Put on top of sweet potato mixture and bake at 350 degrees for 30 to 40 minutes. 

Japanese Noodle Salad

Recipe from Sauna Clark

Ingredients:
1 pound angel hair spaghetti (cooked)
1 bag spinach (or half lettuce and half spinach)
3 green onions
1 to 2 chicken breasts (cooked)

Dressing:
1/2 cup sugar
1/2 cup soy sauce
1/4 cup vinegar
1/2 cup vegetable oil
3 Tablespoons sesame oil
2 Tablespoons sesame seeds

Directions:

Toss noodles with half of dressing, marinate 3 hours (overnight is fine), toss remainder before serving.

Cornbread Stuffing Recipe

Recipe from Steve Johnson

Ingredients:

1 box long grain wild rice
1 celery stock
1 large sweet onion
1 1/2 cups pecans, chopped
Salt and pepper
2 (6 ounce) boxes of Stove Top Stuffing Mix
3 cups chicken broth
Butter for sautéing and for stuffing

Directions:

Cook box of rice according to instructions with butter. In a separate pan sauté celery, onion, and pecans in butter and then season with salt and pepper. In another pan cook Stove Top using directions on the box using chicken broth and butter instead of water.

Mix all of the ingredients by lightly tossing and adding more broth if needed. Be careful not to let it get too dry or wet.

Potato Deluxe

Recipe from Marcy Miller

2 pounds frozen cubed hash browns (defrosted)
1 cup chopped onion
1 can cream of chicken soup
1 pint sour cream
1 stick butter plus extra to cook with onions
1 cup grated cheddar cheese
2 teaspoons salt
2 cups diced ham (optional)

Cook onions with a little of butter in a sauté pan until soft. Mix soup, sour cream, butter, cheese, and salt in large bowl. Add onions and potatoes and ham (if using it), mix well. Spread into a 9x13 pan. Bake 1 hour at 350 degrees.

Erin's Zucchini, Squash and Tomato Gratin

Erin’s Zucchini, Squash and Tomato Gratin

6 oz zucchini, sliced ¼ inch thick on a long bias

6 oz yellow squash, sliced 1/8 inch thick on a long bias

12 oz tomatoes, cut in half, then sliced ¼ inch thick crosswise

2 scallions, chopped (onions or green onions will work too)

1½ tsp garlic, minced

1 ½ tsp oregano, chopped

2 oz feta cheese, crumbled

2 tsp extra virgin olive oil

Salt and pepper to taste

Instructions:

1.     Preheat oven to 400 degrees.  Lightly oil a 6 inch diameter oven proof saute pan.

2.     Toss zucchini with salt and pepper.  Toss yellow squash with salt and pepper.  In a bowl, mix the scallions, garlic, oregano, and cheese.

3.     Lay zucchini slices in the pan, slightly overlapping them like shingles.  Sprinkle with salt and pepper.  Top with a layer of tomatoes, slightly overlapping like shingles.  Sprinkle with ½ of the scallion mixture.  Top with a layer of yellow squash, then another layer of tomatoes; sprinkle layers with salt and pepper.  Top with remaining scallion mixture.  Drizzle with extra virgin olive oil.

4.     Place on a sheet pan in the oven.  Bake for 30 minutes or until the vegetables are tender and the top is slightly browned.  Allow to sit for 10 minutes.  Cut into wedges and serve.

Variations:

Add 1 Tbsp roasted diced red pepper between the layers.

Replace oregano with basil, thyme, or rosemary

Replace feta cheese with goat cheese or parmesan cheese.

Orange Glazed Little Smokies

Orange Glazed Little Smokies

1 cup packed brown sugar

1 Tbsp flour

¼ cup orange juice concentrate

2 Tbsp mustard

1 Tbsp apple cider vinegar

1 package little smokies

Instructions:

In a microwave safe bowl combine first 5 ingredients.  Add the package of little smokies and stir to coat.  Cover the bowl and microwave on high for 3 to 4 minutes or until bubbly stirring every minute or so.  Put in a crockpot to keep warm until ready to serve.

Grape Salad

8 oz. Cream Cheese
8 oz. Marshmallow Fluff
8 oz. Cool Whip
1-2 pkgs. Grapes
Sliced Almonds
Mix together the Cream Cheese, Marshmallow Fluff, and Cool Whip. Then add almonds. Then add grapes pick out only good grapes not squishy ones.

Scalloped Potatoes

If anyone asks what kind of potatoes are my favorite my answer will always be these potatoes.  I love them!!

Scalloped Potatoes

Ingredients:

4 cups raw potatoes, cubed

2 Tbsp butter

1 can evaporated milk

1 can warm water

½ tsp salt

Dash pepper or to taste

½ cup cheese

Instructions:

Peel and cube potatoes.  Melt butter in frying pan.  Add potatoes.  Cook and stir over low heat for 3 to 4 minutes, until butter is absorbed.  Add water to milk, then pour over potatoes.  Cook over low heat until potatoes are tender, about 20 to 25 minutes, stirring occasionally.  Add seasonings.  Sprinkle with cheese.  Stir until cheese melts.

Rice Pilaf

This is not your typical rice pilaf and to be honest I'm not sure it should technically be called rice pilaf, but that's what we call it.  This is a super easy recipe and I could seriously eat half the pan of this stuff by myself because it is just that good!

Rice Pilaf

Ingredients:

2 cups rice

2 can beef consommé soup

2 cans French onion soup

¼ cup butter, melted

Instructions:

Put rice in a 13 x 9 inch pan.  Pour soups over rice.  Pour melted butter over it.  Bake at 350 degrees for 1 hour.

Marcy's Beans

Another family must have recipe!!  These beans are awesome!

Harlequin Bean Bake

Ingredients:

1 clove garlic - chopped
1/2 lb. bacon - chopped
2 medium onions - sliced
1 c. brown sugar
1/2 c. apple cider vinegar
1 can lima beans - drained
1 can kidney beans - drained
1 small can cut green beans - drained
1 28 oz. can of pork and beans (do not drain)

Instructions:
Brown chopped up bacon until crisp.  Add garlic, onions, brown sugar, and vinegar and cook for 20 minutes at low heat.  Add drained lima beans, kidney beans, and green beans and the undrained can of pork and beans.  Stir together.

Bake 1 hour at 350 degrees.

*  Can be made a day or two ahead of time.  I only use a 1/2 can of the lima beans.

Chicken Salad

My friend Shannon's aunt always made this for her family gatherings.  I love it.  Shannon was nice enough to bring it to Andie's birthday party this year!

Chicken Salad

Ingredients:

1 head of cabbage, chopped (or coleslaw mix)

1 can of chicken

1 bunch green onions, chopped

2 packages of ramen noodles without seasoning packet

Marinade:

1 cup oil

1/3 cup cider vinegar

3 Tbsp sugar

2 tsp salt

1 tsp pepper

Instructions:

Combine ingredients, pour marinade over them let sit for 4 hours or overnight.

Funeral Potatoes

I am basically putting this recipe on here so I hopefully don't have to look for it in my stacks of papers since I know I will have to make it for something one of these days.

Funeral Potatoes

Ingredients:

6 cups potatoes, diced

1 can cream of chicken soup

1 stick butter, melted

1 cup sour cream

2 cups cheddar cheese, shredded

¼ cup onion, diced

Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with non-stick spray.

Combine chicken soup, butter, sour cream, 1 cup of cheese, onion, salt and pepper in a bowl and mix well.  Add potatoes mix until incorporated.

Put mixture in baking dish.  Sprinkle 1 cup cheese over the top.  Bake uncovered at 350 degrees for 30 to 45 minutes.

Butter-Maple Roasted Carrots

This recipe is from my Aunt Margo.  I'm not a huge fan of cooked carrots, but I really like this recipe.

Butter-Maple Roasted Carrots

3 Tbsp butter (melted)

1/4 cup water

2 tsp salt

1 - 2 tsp pepper (to taste)

1 garlic clove, minced

1/8 tsp cayenne pepper

1/2 cup brown sugar

1/4 cup maple syrup

2 sprigs fresh thyme

3 pounds organic carrots (cut into 1 1/2 inch chunks)

Preheat oven to 350 degrees.  Heat butter, water, salt, pepper, garlic, cayenne, brown sugar, and maple syrup together on the stove for 1 minute.  Place carrots in a greased 9x13 inch baking dish.  Pour maple mixture over carrots; stir to ensure even coating.  Nestle thyme among carrots.  Cover with aluminum foil and bake 45 minutes or until just tender.  Remove foil, stir and bake 15 to 25 minutes longer, until carrots are slightly browned.