Chicken and Wild Rice Soup

Ingredients:

1/2 c. butter

1 finely chopped onion

1/2 - 1 c. corn

1/2 cup chopped celery

1/2 c. carrots, sliced

3/4 c. flour

6 1/2 c. chicken broth

2 c. cooked wild rice

1 pound boneless, skinless, chicken breasts, cubed

1/2 tsp. salt

1/2 tsp. curry powder

1/2 tsp. mustard powder

1/2 tsp. dried parsley

1/2 tsp. black pepper

1 c. slivered almonds

2 cups half-and-half (nonfat)

Directions:

Melt butter in a lards saucepan over medium heat. Stir in the onion, corn, chicken, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer. Add rice, seasonings, and almonds. Allow to heat through and then pour in the half and half. Let simmer 1- 1 1/2 hours. Be careful no to let soup come to a boil or it won't thicken properly. Stir occasionally.

Play-Doh Cookies

3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks

In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.

In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.

Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.

Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

Balsamic Rosemary Pork Loin with Roasted Potatoes

(theotherwhitemeat.com)
15 minutes prep, 75 minutes cook

Ingredients

2 1/2 pound boneless top loin pork roast
1 1/2 cups fresh rosemary
12 cloves garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
2 teaspoons black pepper
2 1/2 pounds small red potatoes, cut into 1/2-inch wedges

Directions

Preheat oven to 450 degrees F.
In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around all sides. Roast 15 minutes.
Meanwhile, in a large bowl, combine potatoes and remaining paste.
Reduce oven to 350 degrees F. Add potato mixture to pan, arranging potatoes around roast. Continue roasting 50 to 60 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 155 degrees F and potatoes are tender. (If roast is done before potatoes, transfer it to a cutting board and return roasting pan with potatoes to oven.)
Remove roast from oven and let rest 10 minutes. Slice roast and arrange on platter. Surround with potatoes and serve.

Yield: 8 to 10 servings

Betsy Rolls

by Mary Jackson (Joe's aunt)

Ingredients:
1 cup butter
1 cup boiling water
1 cup tap water
2 T yeast
3/4 cup sugar
2 eggs
5-6 Better for Bread Flour
1 tsp baking powder
1 tsp salt

Directions:
Boil butter and 1 cup water until butter is melted. Poor into mixer. Add 1 cup tap water. When cool enough (room temperature) add yeast and sugar. Let stand until foamy (20 mins). Then add eggs and mix well. Add flour, baking powder, and salt. Start with 5 cups flour and add more until bowl pulls away from side of bowl. Let rise until double. Divide into three pieces and roll out into circle. Cut into 16 wedges. Roll from wide end and let rise until double. Bake at 400 for 9-10 minutes.

I used half wheat half white flour. When I do it in a loaf I bake it 30-35min 350 degrees.

Brazilian Limeade

2 whole limes cut in half (including peel)
_ cup sugar
_ cup sweetened condensed milk
3 cups water

Put ingredients in blender. Fill the rest of the blender with ice. Blend; serve over additional ice immediately. Garnish with a strawberry.

Drink becomes bitter if you allow it to sit to long.

Cornucopia Salad

1 cup slivered almonds 2 tbsp sugar
Caramelize almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Spread on foil to cool and then break into pieces.

1 head green leaf lettuce, torn into pieces
1 head Romaine lettuce, torn into pieces
1 cup chopped celery
1 (11 oz) can mandarin oranges, drained
2 avocados cut into chunks
2 apples, diced
1 cup dried cranberries
1 cup crumbled blue cheese (optional)

Dressing:
1 cup sugar
1 tsp salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp dried mustard
1 tsp poppy seeds
Combine dressing ingredients and refrigerate until ready to use. Toss salad ingredients, almonds and dressing just prior to serving.

Shrimp in love pasta

4 oz linguine
1 cup cleaned medium fresh shrimp (I used frozen, cooked shrimp)
2 medium tomatoes chopped, about 1 cup
1 cup cream cheese spread
2 cups cleaned torn spinach

Cook linguine. On medium high head, add shrimp, tomatoes and cream cheese spread. Cook and stir 3 to 4 minutes. Drain pasta and place in bowl. Add spinach and toss lightly. Stir in shrimp mixture

Papa's (Theron) Favorite Cake

1 cup Raisins

1½ cup Hot Water

Combine and set aside

¾ cup Butter

1 cup Sugar

2 Eggs

1 tsp Vanilla

Cream together

1¾ cups Flour

1 tsp Salt

1 tsp Baking Soda

1 tsp Cinnamon

Sift together and add to creamed mixture

Pour into a greased 9x13 pan.

½ cup Brown Sugar

½ cup Pecans

½ cup Chocolate Chips

Sprinkle over the top and cut through.



Bake at 350 degrees for 40 minutes

Pumpkin Chocolate Chip Cookie/muffins

1 pkg. spice cake mix
1 (15 oz.) can pumpkin
3/4 cup mini-chocolate chips

Put cake mix in bowl. Stir in pumpkin. Mix well. Stir in chocolate chips. Drop by tablespoonsfuls. Bake at 350 for 18-20 minutes.

Now for the muffins.

1 pkg. spice cake mix
1 (15 oz.) can pumpkin
1 egg
1 cup water
3/4 cup mini chocolate chips

Put cake mix in bowl. Stir in pumpkin, egg and water. Mix well. Stir in chocolate chips. Spoon batter into muffin tin (use paper liners). Bake at 350 for 18-20 minutes.

The egg and water make these light and fluffy.
You can substitute a chocolate cake mix for a double chocolate cookie/muffin.

Fruit Cobbler

Patsy's Blackberry Cobbler
Makes 8 servings
Pioneer Woman

1 stick (1/4 pound) butter, melted
1 1/4 cups plus 2 tablespoons sugar, divided
1 cup self-rising flour *
1 cup milk
2 cups fresh or frozen blackberries (or blueberries, peaches, raspberries, peaches)


Preheat oven to 350. Grease a 3 quart baking dish with butter. Place the stick of butter in a microwave safe dish. Heat in microwave for 30 to 45 seconds, until melted. In a medium bowl, whisk 1 cup of the sugar with the flour and milk. Whisk in the melted butter. Rinse the blackberries and pat them dry. Pour the batter into a baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake for 1 hour or until golden brown and bubbly. When 10 minutes of cooking time remain, sprinkle the remaining 2 tablespoons sugar over the top. Serve it by the spoonful. Top with whipped cream or ice cream... or both.

* to make your own self rising flour - 1 cup sifted all-purpose flour + 1 1/2 teaspoon baking powder and 1/2 teaspoon salt.

Cabbage Salad

1 head cabbage, cut up
1 cup slivered almonds, sautéed
1 can water chestnuts, cut up
1 pkg Ramen oriental noodles, broken up

Dressing:
1 tsp sugar
1 tsp pepper
1 tsp soy sauce
1 Tbsp. vinegar
1 cup oil
Soup base packet from Ramen oriental noodles

To sauté the almonds, melt a little butter and put almonds in pan—just to brown them. Drain the butter off before adding to other salad ingredients.

Lime whip angel food cake

1 prepared Angel food cake

1 cup boiling water
1 small pkg lime jello
1 cup cold milk
1 3.4 oz box cheesecake pudding mix
1 cup whipped cream

Pierce holes into pre-made angel food cake. Combine water and lime jello. Stir until dissolved. Spoon _ cup of the dissolved jello over the cake allowing it to sink into the holes. Refrigerate cake. Combine milk and pudding mix; wisk until smooth, slowly adding the remaining dissolved jello. Refrigerate for 30 minutes. Fold whipped cream into lime mixture and refrigerate for another 30 minutes. Spread lime whip over cake. Refrigerate until ready to serve.

Olive Garden Alfredo Sauce

2 cups heavy cream
1 stick butter
2 T cream cheese
3/4 cup parmesan cheese
1/2 - 1 t. garlic powder

Heat cream, butter, cream cheese and garlic powder over medium low heat.
When melted add parmesan cheese. Don't boil. If using as fondue, for dippers use: steamed vegetables, assorted pasta such as ravioli or tortellini, assorted bread cubes, boiled shrimp, grilled chicken chunks, etc. Tastes better if made a day ahead so the flavors can meld.

Zucchini Muffins

3 eggs
1 cup vegetable oil
2 ¼ cups sugar
2 cups grated zucchini
1 cup drained crushed pineapple
3 cups flour
½ teaspoon salt
3 teaspoon cinnamon
1 ½ teaspoon baking soda
1 ½ teaspoon vanilla
½ teaspoon nutmeg


Beat eggs, oil and sugar. Add zucchini, pineapple, flour, salt, cinnamon, soda and vanilla. Stir until well mixed. Put in muffin tins. Bake at 375 degrees for 15-20 minutes.

Makes 2 ½ dozen
Rachael C. Horstmann

Christopher's Lovin' Food

(Ground Beef & Sausage with Pasta in Tomato Cream Sauce)

1 pound ground beef

¾ pound mild and/or hot Italian sausage, casings removed

2 medium onions, chopped

2 large garlic cloves, minced

1 (26-ounce) jar tomato and basil pasta sauce or spaghetti sauce with mushrooms

1 (14.5-ounce) can diced peeled tomatoes, undrained

1 ½ tablespoons dried basil

¼ cup chopped fresh basil

½ cup heavy cream

Freshly grated parmesan or romano cheese to taste (optional)

1 pound tagliatelle or fettuccine, cooked according to package directions and drained. (I like farfalle or rigatoni)



1. Combine the beef and sausage in a large heavy skillet on top of the stove. Add the onions and cook over medium-high heat, stirring occasionally, until the meat is well browned, about 8 minutes. Drain off excess fat.

2. Transfer the meat mixture to a 3 ½ quart (or larger) electric slow cooker. Stir in the garlic, pasta sauce, tomatoes with their liquid, and dried basil.

3. Cover and cook on the low heat setting 4 to 4 ½ hours. Stir every 30-60 minutes. Stir in the fresh basil and cream before serving. Spoon the sauce over the noodles and toss. Serve at once.

This sauce freezes well.


Rachel Horstmann

Cathy's Corn Chowder

6 carrots, peeled and sliced

6 potatoes, peeled and cubed

2 qt chicken broth

Simmer carrots and potatoes in chicken broth until tender

1 lb bacon

3 onions, sauté in bacon drippings

Add to pot with broth and potatoes

***Thicken remaining bacon drippings with flour to make 1 qt thick gravy

Add to soup mixture

3 cans cream corn

3 can whole corn

Add to broth mixture



Keep warm until ready to serve!!

Broccoli Delight Salad

5 cups chopped fresh broccoli
1/2 cup raisins
2 Tbsp. sugar
1 cup mayonnaise
1/4 cup chopped red onion
3 Tbsp. vinegar
1 cup sunflower seeds
10 bacon slices, cooked and crumbled

In a large salad bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, vinegar and mayonnaise. Pour over broccoli; toss to coat. Refrigerate. Just before serving, sprinkle with bacon and sunflower seeds.

Vegetable dip

2/3 cup mayonnaise
2/3 cup sour cream
1 Tbsp. lemon juice
1 Tbsp. chives
1 Tbsp. dillweed
1 Tbsp. parsley
1 Tbsp. Bon Appetit seasoning

Stir all together and chill. Serve with raw vegetables. It's Fabulous!

Carrot Cookies

1 cup cooked carrots
3/4 cup sugar
3/4 cup shortening
1 egg
2 cups flour
1 tsp. vanilla
1 tsp. baking powder
1 cup nuts or coconut

Mix together mashed hot carrots with shortening and sugar. Add remaining ingredients and mix well. Form into 2 inch balls and bake @ 375 for 10-12 minutes. While cookies are still warm frost with icing made from rind and juice from one orange and powdered sugar. Just make it really thin to pour over cookies.
These really are so very delicious!

Pecan Sandies

1 cup butter
2 tsp. water
2 cups flour
1/3 cup sugar
2 tsp. vanilla
1 cup chopped pecans
powdered sugar

MIx up and chill 1 hour. Shape in balls and bake on ungreased cookie sheet. Bake 20 minutes and 375 . Bottom should be golden to be done. Roll in powdered sugar.

Frozen Party Punch

1 pkg. Jello (3 oz)
4 1/2 cups sugar
7 cups cold water
1 can frozen orange juice
1 cup boiling water
2 cups hot water
46 oz. pineapple juice
Sprite

Mix Jello with 1 cup boiling water. Add two more cups hot water. Then add rest of ingredients. Freeze it. Take it out a while before you serve it. Mash it up, and serve with Sprite. This is sooo good!

Asian Chicken Salad

1 head romaine lettuce, torn up
1 head green leaf lettuce, torn up
5-6 boneless skinless chicken breasts cooked and cubed
1 can water chestnuts sliced
1 cup slivered almonds & 1/2 cup sesame seeds toasted
1 pkg. wonton wrappers

Bake wonton wrappers in oven @ 375 or 8-10 minutes or until brown and crispy. Set aside.

Dressing:
1/2 cup sugar
1/2 cup rice vinegar
1/2 cup oil
2 tsp. salt

Mix well and refrigerate

Combine all other ingredients and break up wontons into salad. Pour dressing over salad just before serving.

Moosewood Fudge Brownies

1/2 cup butter
3 squares (1 ounce each) unsweetened chocolate
1 cup lightly packed brown sugar
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup unbleached white flour

Preheat the oven to 350 degrees.
Butter an 8 or 9 inch square baking pan.
In a heavy large pot, melt the butter and chocolate together, stirring occasionally. while they melt, assemble the rest of the ingredients (if mixing by hand, beat the eggs with a fork in a separate bowl). When the butter and chocolate have melted, remove the pot from the heat. add the brown sugar and vanilla and beat by hand or with an electric mixer. add the eggs (just crack them directly into the pot if using an electric mixer). Stir in the flour, and mix until the batter is thoroughly blended and smooth.
Pour the batter into the pan and bake for about 20 minutes, until the brownies are just beginning to pull away from the sides of the pan and are fudgy in the center. For more cakelike brownies, bake an additional 5 minutes.

Monkey Bread

2 cups warm water
1 tsp. Salt
1/2 cup sugar
1 Tbsp. Yeast
2 eggs
3 cups flour
4 Tbsp. Oil
4 cups flour

Combine water, salt, sugar, and yeast. Let stand long enough for yeast to dissolve. Beat the eggs and add to the mixture. Sift in the 3 cups of flour and beat well. Add oil and the remaining 4 cups of flour. Keep mixing u till flour is absorbed. Cover with a damp cloth and let rise until double in bulk.
Roll out the dough and cut with a 2 to 3 inch cookie cutter. Dough should be about 1/2 inch thick. Put one cube of melted butter in a bundt pan. Put one layer of rolls standing upright like a wheel all around the pan. Let rise until dough is 1/2 inch above the pan. This will Depend on the warmth of the day. Bake at 350 degrees for 45 min. Cover it with tinfoil, take off for the last 10min.