Recipe Archives

Current Recipe

Hot Russian Tea

1 cup Tang
2 cups sugar
1/2 cup instant tea
1/2 cup dry lemonade mix
1-1/2 tsp. cinnamon
3/4 tsp. cloves

Mix all ingredients. Add 1 heaping Tb sp. to 1 cup hot water.

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Strawberry Spritzer

3 (10 oz.) pkgs. frozen sliced strawberries
6 cups white grape juice
1 (28 oz.) bottle carbonated water, chilled

Let strawberries stand at room temperature for 20 minutes. Place 2 undrained pkgs. strawberries in blender container. Blend until smooth. In large punch bowl or pitcher, combine blended strawberries, grape juice and remaining undrained pkg. of strawberries. To serve: Pour carbonated water in with above mixture. Chill for a couple of hours.

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Apple Dip

1 (8 oz.) pkg. cream cheese, softened
1/2 to 3/4 cup brown sugar
1 tsp. vanilla
Walnuts, crushed (optional)

Mix all ingredients with beater (thin with milk if you wish). Sprinkle walnuts on top.

Dianne Gintz

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Cheddar Cheese & Pimento Dip

1 (8 oz.) pkg. cream cheese, softened
1/2 cup grated cheddar cheese
1/4 cup chopped pimento
3 scallions, thinly sliced (or onion or garlic powder to taste)

Beat cream cheese and cheddar cheese on medium speed for 1 minute until smooth and fluffy. Stir in pimento and scallions. Serve with crackers.

Sandy Kuenzi

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Chicken Quesadillas

1 can cream of chicken soup
1/2 can sour cream
2 Tb sp. butter or margarine
1/2 cup chopped onion
1 tsp. chili powder
2 cups diced cooked chicken
1 cup shredded cheddar cheese
8 flour tortillas
1 small can chopped green chilies

Preheat oven to 375°. Stir together soup and sour cream; set aside. In saucepan over medium heat, melt butter and cook onion and chili powder until onion is tender. Stir often. Stir in chicken, green chilies and 2-4 Tb sp. soup mixture. Remove from heat. Spread mixture down center of tortillas. Fold up tortillas and flip over to hold closed. Place in greased pan. Spread remaining soup mixture over top. Cover with foil and bake 15-20 minutes. Remove, top with cheese and bake uncovered for 5 minutes more.

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Hidden Valley Pinwheels

2 (8 oz.) pkgs. cream cheese, softened
1 pkg. Hidden Valley ranch dressing mix
2 green onions, diced or minced
1/3 cup diced red pepper
1/3 cup diced green pepper
1/3 cup diced celery
1/3 to 1/2 can black olives, chopped
5 (9 to 10 inch) flour tortillas

Mix all ingredients except tortillas. Spread on flour tortillas.
Roll and wrap tightly. Chill 2 hours or more. Cut off ends
and cut in 1-inch slices. Makes about 3 dozen.

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Vegetable Dip

1 cup sour cream
1 cup mayonnaise
1/4 cup onion flakes
2 Tb sp. dill weed
2 tsp. parsley flakes
2 tsp. Lawry's salt

Combine ingredients. Do not use salad dressing.

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Autumn Soup

1 lb. Ground Beef
1 cup chopped onion
4 cups water
1 cup cut-up carrots
1 cup celery
1 cup cubed peeled potatoes
2 tsp. salt
1 tsp. Kitchen Bouquet
1/4 tsp. pepper
1 bay leaf
6 tomatoes or 1 (20 oz.) can tomatoes (If you use juice from the can, reduce water to 3 cups)

Preparation: Brown and drain meat. Add onions; stir and cook until tender (about 5 minutes). Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce, cover and simmer 20 minutes. Add tomatoes and heat.

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Chinese Salad

1 lb. broccoli slaw mix
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 small onion, chopped
1 pkg. Ramen noodles, Oriental with seasoning packet (cooked)
1/3 cup red or white vinegar
1/2 cup oil
1/4 cup sugar
1 small pkg. slivered almonds or cashews

Mix all ingredients (except almonds or cashews) a few hours ahead of time. Stir salad, adding almonds or cashews just before serving.

Rosanne Carstensen

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Creamy Potato Soup

8 cups peeled cubed potatoes
2 cups sliced celery
2 cups coarsely chopped onion
4 cups water
2 tsp. salt
2 cups milk
2 tsp. chicken bouillon
2 cups whipping cream or 1 (13 oz.) can evaporated milk
4 Tb sp. dried parsley flakes
1 tsp. caraway seeds
1/8 tsp. pepper

Combine potatoes, celery, onion, water and salt. Simmer for 20 minutes or until potatoes are done. Mash potatoes with masher, leaving some vegetables whole. Add remaining ingredients. Heat thoroughly, stirring occasionally. Makes 13 cups.

Quretta Belsky

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Homemade Chili

2 lb. ground chuck
1 lb. ground round
2 cups chopped onion
2 cups chopped celery
1-1/2 Tb sp. flour
1-1/4 tsp. salt
2 shakes pepper
2 shakes paprika
2 tsp. chili powder
1/4 lb. butter
1 (16 oz.) can stewed tomatoes
1 (46 oz.) can V8 juice
2 (21 oz.) cans kidney beans

Brown meats with onion, celery, flour, salt, pepper, paprika, and chili powder in butter. Add to remaining ingredients. Cook slowly for 2-1/2 hours.

Roy & Selma Davis

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Raspberry Vinaigrette Salad

Dressing

1 cup seedless raspberry preserves
3 Tbsp. honey
1/2 cup red wine or raspberry vinegar
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 tsp. salt

Mix dressing ingredients in blender about 30 seconds or until smooth. Mix salad ingredients and toss with desired amount of dressing before serving.

The dressing may be stored in the refrigerator for 1 month. For a quick salad, use a packaged mix such as baby mixed greens.

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Wild Rice Soup

Bring water to a boil. Pour in wild rice and bring to another full boil. Cover and let set 40 minutes. Brown bacon in large kettle. Drain off most fat, saving just enough to cook the onion. Add onion and saute. Add remaining ingredients, including cooked rice, and warm thoroughly.

Caution: Rice tends to scorch, so stir frequently using low heat to warm, or a microwave works great. The flavor if this soup improves with age, so leftovers are delicious. It also freezes well.

Marilyn Erickson

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Baked German Pancake

6 eggs
1 cup milk
1 cup all-purpose flour
1/2 tsp. salt
2 Tb sp. butter or margarine, melted
Powdered sugar

Buttermilk Syrup
1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 Tb sp. corn syrup
1 tsp. baking soda
2 tsp. vanilla

Place eggs, milk, flour and salt in blender; cover and process until smooth. Pour butter in ungreased 9x13-inch baking dish. Add batter. Bake uncovered at 400° for 20 minutes. Meanwhile, in saucepan, combine first five syrup ingredients; bring to a boil. Boil 7 minutes. Remove from heat; stir in vanilla. Dust pancake with powdered sugar; serve immediately with syrup. Yield: 8 servings (about 2 cups syrup).

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Fat-Free Beer Bread

Combine flour, sugar and salt in large mixing bowl. Pour beer slowly down side of bowl into dry ingredients (it will foam up). Stir until dry ingredients are moistened. Pour into 5x9x3-inch bread pan sprayed with Pam. Cover pan with plastic wrap. Let pan sit approximately 10 minutes in warm place (allowing it to rise a little). Bake at 375° for about 45-55 minutes (until it turns golden brown - you can toothpick test it).

Serve with a hearty soup/stew, aged cheddar or other flavorful cheeses.

Rick Wentz

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Pineapple Bake

5 to 6 bread slices, cubed
1/4 lb. butter
3 eggs, beaten
1 (1 lb.) can crushed pineapple
3/4 cup sugar

Saute bread cubes in butter. Add remaining ingredients; stir well. Turn into buttered casserole dish and bake at 350°. Good with ham or pork roast.

William Davis

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Sour Cream Twists

1 cup warm water
4 pkgs. dry yeast
3 cups warm sour cream
12 Tbsp. sugar (about 1 cup)
1/2 tsp. baking soda
1/2 tsp. salt
4 eggs at room temperature
1/2 cup margarine, melted
10 cups of flour

Mix warm water and yeast; set aside. Combine sour cream, sugar baking soda, salt, eggs, and margarine. Mix with yeast and water. Slowly add flour. Mix and knead well. It will be a soft dough. Let rest 5-10 minutes. Divide into thirds. Roll into 10-inch x 2 foot sections. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Cut into 1-inch strips. Put on pans and twist. Let rise 30-45 minutes. Bake at 350° for 8-10 minutes. Makes 5 dozen.

Connie Enerson

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Butternut Squash Bake

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 5-oz. can evaporated milk
1 tsp. vanilla
2 cups mashed, cooked butternut squash
(a 4-1/2 lb. squash yields about 4 cups)

Topping
1/2 cup Rice Krispies
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 Tb sp. melted butter

To bake squash, cut in half lengthwise, remove seeds, score surface with butter and sprinkle with 1 tsp. sugar/cinnamon mix. Bake at 350° until soft, about 1-1/4 hours. For casserole, cream butter and sugar in mixing bowl. Beat eggs, milk, and vanilla. Stir in squash; mixture will be thin. Pour into 9x9-inch greased casserole. Bake uncovered at 350° for 1 hour or until set. Combine topping and sprinkle over casserole. Return to oven for 10 minutes. Serves about 6.

Don & Joyce Lohrentz (Don Lohrentz is our newest Board member, having joined the Board on January 1, 2004)

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Fish Batter

1 cup flour
1 tsp. salt
2 tsp. oil
1/2 tsp. garlic powder
2 egg yolks
1 can warm beer
2 egg whites, beaten

Combine flour, salt, oil, garlic powder, egg yolks and beer. Fold egg whites into batter, but do not beat.

Rick Schultz

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Garfield's Favorite

2 eggs, well beaten
3 Tb sp. butter
1/2 cup grated Parmesan cheese
7 oz. cooked spaghetti noodles
1 lb. ground beef
1 (30.5 oz.) jar Ragu
4 cups shredded cheese
Sliced pepperoni

Mix eggs, butter and Parmesan cheese. Add spaghetti and pour into buttered 9x13-inch pan. Brown beef and mix with Ragu sauce; pour over noodles. Sprinkle cheese over sauce mixture. Arrange pepperoni over cheese. Cover with foil and bake at 350° for 20 minutes. Remove foil and bake 15 minutes longer.

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Football Meatloaf

1 to 2 lbs. ground beef
6 to 12 slices partially dried bread, torn or cut into 1/2-inch pieces
1/4 to 1/2 cup chopped onion
1/8 to 1/4 cup chopped celery
Worcestershire sauce, a couple shakes
Dried parsley, a few shakes
Garlic powder or salt to taste
Black and/or white pepper to taste
Salt to taste

Mix ingredients by hand and form into football.Put in appropriate-sized baking dish. Flatten football to thickness of 2to 3 inches. Bake at 365° for1 to 1 1/2 hours.

You could add shredded cheese, red pepper flakes or chili powder to the meatloaf, and sprinkle paprika on top.

P. Frank Byrne

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Marinated Sirloin Steak

1 (2 to 3 lb.) rolled rump (or any) roast
1 (14-1/2 oz.) can Swanson beef broth
1 pkg. Good Seasons Italian dressing mix
1 pkg. au jus mix

Put roast in crock-pot. Combine broth, dressing mix and au jus mix. Pour over roast. Cook on low 8-10 hours. Potatoes and carrots may be added the last 2-3 hours. Serves 6-8.

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Milwaukee Pork Chops

6 pork chops, browned on both sides
1/2 cup ketchup
1/2 cup beer
2 Tbsp. brown sugar

Sear pork chops. Combine remaining ingredients and pour over chops. Reduce heat. Cover and cook until tender, about 1 hour. The longer the pork chops simmer, the better they are.

JoAnn Buchanan-Rounds

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Carrot Cake with Cream Cheese Frosting

3 eggs
1 cup sugar
1 cup vegetable oil
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. salt
1/2 cup buttermilk
1 tsp. vanilla
2 cups coarsely chopped carrots
1 cup chopped pecans

Cream Cheese Frosting
12 oz. cream cheese, softened
5 Tbsp. butter, softened
2 tsp. vanilla
2 cups powdered sugar

Combine eggs, sugar and oil with electric mixer; beat until fluffy and pale yellow. Meanwhile, sift together flour, baking soda, cinnamon, cloves, nutmeg and salt. Add buttermilk and vanilla to egg mixture; beat until well mixed. Gradually beat in flour mixture until batter is smooth. Fold in carrots and pecans. Divide batter between two 9-inch greased and floured springform pans. Bake at 350° for 45 minutes until toothpick comes clean. Cool slightly. Remove from pans and place on racks. For frosting, beat cream cheese, butter and vanilla with electric mixer until smooth, about 1 minute. Gradually add powered sugar and continue beating until smooth, about 2 minutes. Place one cake on plate. Spread thin layer of frosting on top. Place second cake on top of frosted cake. Evenly frost top and sides with remaining frosting.

I vary the recipe by using just egg whites and substituting half the white flour with whole wheat, crushed bran flakes or oats. I sometimes omit nuts and add raisins.

Caroline Berg

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Cherry Pecan Pie

1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container whipped topping
1/4 cup fresh or ReaLemon juice
1 cup chopped pecans
1 (21 oz.) can cherry pie filling
2 graham cracker crusts

Combine milk and whipped topping. Gradually stir in lemon juice. Fold pecans and pie filling into mixture. Spoon into crusts. Chill 2 hours. Makes 2 pies. This is a great summer dessert that can be frozen for later use.

Mary Rugowski

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Chocolate Chip Cheesecake Pie

1-1/2 cups cold milk
2 small pkgs. Jello cheesecake flavor instant pudding & pie filling
1-1/4 cups Bakers semi-sweet real chocolate chips, divided
1 (8oz.) container Cool Whip, thawed
1 (9 inch) chocolate crumb crust
1/4 cup heavy or whipping cream
1 Tbsp. light corn syrup
1/4 cup sugar

Pour milk in large bowl; add pudding mix. Beat with wire whisk for 1 minute. Stir in 3/4 cup chocolate chips. Gently stir in Cool Whip. Spoon into crust. Microwave remaining chocolate chips, cream and corn syrup in large bowl on medium for 1 minute. Stir until smooth. Pour over cheesecake mixture. Spread gently to cover pie. Refrigerate 4 hours or until set. Refrigerate leftovers.

Grace Lorscheter

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Frosted Banana Bars

1/2 cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed bananas
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
Pinch of salt

Frosting

1/2 cup butter, softened
1 (8-oz.) pkg. cream cheese, softened
4 cups powdered sugar
2 tsp. vanilla

Cream butter and sugar. Beat in eggs, banana and vanilla. Combine flour and baking soda; add to creamed mixture. Beat well. Pour into jelly roll pan. Bake at 350° for 25 minutes or until done. Cool. Cream butter and cream cheese for frosting. Gradually add sugar and vanilla. Beat well and spread on bars.

Joanne Kahl

Oreos

1 pkg. dark chocolate cake mix
1/2 cup margarine, melted
1 egg, slightly beaten

Filling
2 cups powdered sugar
1/4 cup Crisco
1 egg white
1 tsp. vanilla

Combine cake mix, margarine and egg, mixing well. Roll into balls. Bake at 350° for 9-13 minutes on ungreased sheet; cool. Filling: Combine 1/2 cup powdered sugar with remaining ingredients. Beat until smooth. Add remaining powdered sugar; beat well. Spread filling between 2 cookies.

Pamela Hendrick

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Pumpkin Dessert

1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin pie spice
1 pkg. yellow cake mix
3/4 cup butter or margarine, melted
1-1/2 cups chopped walnuts

Combine pumpkin, milk, eggs, sugar, and spice. Pour into 9 x 13-inch pan. Sprinkle cake mix on top. Pour butter over cake mix; add nuts. Bake at 350° for 1 hour. Top with ice cream or Cool Whip. Serves 12-16.

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Bird Suet

1 cup crunchy peanut butter
1 cup lard or bacon fat drippings, etc.
2 cups quick oats
2 cups cornmeal
1 cup flour
1/3 cup sugar

Melt peanut butter and lard together. Stir in remaining ingredients. Pour into square freezer containers until 1-1/2 inches thick. Cool completely and cut into squares. Store in freezer. Use in suet holders or onion bags by your feeding station.

You may also add raisins, seeds, dried fruit or hulled sunflower seeds. The birds really enjoy this suet.

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Christmas Potpourri

1/2 cup whole cloves
3 bay leaves
Orange Peel
3 sticks cinnamon
4 Tb sp. lemon juice
Water

Mix together and simmer. Enjoy the Christmas aroma!

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Homemade Jerky

3 lbs. venison or beef, cut in 3/8-inch strips

Marinade
1/2 cup soy sauce
1/2 cup Worcestershire sauce
2 tsp. accent
2 tsp. seasoned salt
2/3 tsp. garlic powder
2 tsp. onion powder
2/3 tsp. black pepper

Blend marinade ingredients well. Put meat strips in marinade overnight. Lay strips on oven rack and cook 6-8 hours at 150°. Store in airtight container.

Barbara Schmidtbauer

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Fruited Iced Tea

6 cups water
6 tea bags
½ c. sugar
Juice from 3 oranges
Juice from 3 lemons
Ginger ale

Bring water to boil. Remove from heat and add tea bags. Steep for 5 minutes. Remove tea bags and add sugar, stir well. When cool, add orange and lemon juice. Dilute with ginger ale and serve.

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Wake-up Shake

1 (16oz.) container raspberry yogurt
1 banana, sliced
1 T. honey
2 c. ice cubes

Mix yogurt, banana, and honey in a blender. Add ice cubes a few at a time.

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Curry Tofu Slices

1 lb. extra firm tofu
1 t. curry powder
1 t. seasoned salt
1 T. garlic powder
1 T. onion powder

Drain tofu well and cut into pieces. Toss with seasonings let sit 5 minutes to overnight. Heat olive oil in non-stick skillet. Fry tofu slices, turning frequently. Serve with pita bread.

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Delicious Dill Dip

1 c. Miracle Whip
1 c. sour cream
2 T. minced onion
2 T. parsley flakes
2 T. dill weed
1 T. garlic salt

Mix and serve with raw vegetables.

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Nacho Chip Dip

1 can Hormel chili (no beans
1 can black olives
8 oz. Monterey Jack cheese
1 (8 oz.) Pkg. cream cheese, softened
Jalapeno peppers, canned

Chop black olives and cube cheeses. Add chopped peppers to taste. Melt and serve with nacho chips.

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Shrimp Spread

2 (7oz) cans shrimp, chopped
¼ c. butter
1 T. minced onion
1 t. Worcestershire sauce
2 T. mayonnaise
2 T. lemon juice
1 bottle shrimp cocktail sauce

Mix all ingredients except cocktail sauce. Put in glass pie plate. Top with shrimp cocktail sauce. Serve with crackers.

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Spinach Dip

1 pkg. chopped frozen spinach
1 can slivered water chestnuts
3 green onions, chopped
1 pkg. Knorr vegetable soup mix
1 c. sour cream
1 c. mayo

Mix all ingredients and put in hollowed round pumpernickel loaf.

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Chicken Tortellini Soup

¼ c. margarine, melted
¼ c. flour
2 c. chicken broth
2 c. cooked (cheese) tortellini
1 c. cubed cooked chicken
1 (4 oz.) can sliced mushrooms
1 c. milk
½ c. Parmesan cheese

Add flour to melted margarine. Add broth, tortellini, chicken and mushrooms. Simmer until thickened. Add milk and Parmesan cheese. Simmer until cheese is melted.

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Creamy Vidalia Onion Chowder

4 slices bacon
2 T. olive oil
2 lbs. sweet onions, coarsley chopped
1 (20oz) pkg. refrigerated mashed potatoes
1 tsp. bottled minced garlic
2 cans chicken broth
2 bay leaves
1 t. thyme
1/8 t. black pepper
½ c. sour cream

Microwave bacon until crisp, 30-40 seconds. Blot with paper towel; set aside. Heat oil on medium in 4 ½ quart Dutch over or soup pot. Add onions. Raise heat to medium-high. Cook, stirring frequently until onions are tender, about 6 minutes. Microwave mashed potatoes until warm; set aside. Add garlic to pot, stir, and cook 1 minute. Add chicken broth and stir well, scraping pot bottom to remove any brown bits. Add potatoes, corn, bay leaves, thyme and pepper. Cover pot. Raise heat to high and bring soup to boil. Meanwhile, coarsely chop bacon; set aside. When soup boils, remove from heat. Remove bay leaves and stir in sour cream until well blended. Serve at once and sprinkle with bacon.

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Crunchy Pea Salad

1 (10 oz.) pkg. frozen peas
1 c. diced celery
1 c. chopped cauliflower
¼ c. chopped onion
2 T. chopped pimento (optional)
1 c. cashews or sunflower seeds
2 c. cooked salad shrimp, thawed
¼ c. crisp bacon bits
¾ c. shredded cheese or 4 oz. Feta Cheese

Dressing
½ c. ranch dressing
½
t. Dijon mustard ½
c. sour cream
1 garlic clove, crushed

Rinse and drain peas. Combine salad ingredients. Mix dressing ingredients and pour over salad. Coat evenly. Chill.

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Greek Vegetarian Bean Soup (Fassoulatha)

2 c. navy beans
8 c. water
2 c. chopped onion
2 c. chopped tomatoes
½ t. sugar
1½ c. diced carrots
1½ c. chopped celery
¼ c. chopped parsley
1/3 c. olive oil
Salt and pepper to taste

Wash beans several times. In large pot, bring beans to a boil in 8 cups water. Boil 2 minutes. Remove from heat; let rest 1 ½ hours. Add remaining ingredients except salt and pepper. Bring to a boil. Cover and boil gently for 1 ½ hours. Season to taste. Serves 6-8.

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Green Bean Feta Salad

2 lbs. Green beans
4 oz. Feta cheese, crumbled
1 c. chopped walnuts
½ red onion, diced

Dressing
4 T. olive oil
1 T. balsamic vinegar
1 t. salt
½ t. pepper
½ t. dried dill

Boil large pot of water. Trim beans and boil 5 minutes, or until bright green and barely tender. Rinse in cold water until cold. Drain well and pat dry so dressing will adhere. Combine dressing ingredients and shake to dissolve salt. On serving platter, toss beans with dressing until coated. Scatter cheese, walnuts, and onion on top. Serve cold or at room temperature. Serves 6.

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Sweet Potato Salad

6-7 large sweet potatoes (about 4 lbs.)
1 small red onion, finely chopped
1 small green pepper, seeded and finely chopped
2/3 c. mayo
2/3 c. sour cream
1 beef bouillon cube dissolved in 1/3 c. water, cooled
1½ T. curry powder
1½ salt
1½ pepper

In saucepan, cook sweet potatoes in jackets in boiling, salted water until just tender, about 15-20 minutes. Drain, peel, and dice. In large bowl, combine potatoes, onion and green pepper. In medium bowl, whisk mayo with sour cream. Whisk in bouillon, curry powder, salt, and pepper. Pour over potato mixture, tossing lightly to combine. Serves 8-10.

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Bread Machine Golden Honey Bread

1 c. + 2 T. water
2 T. vegetable oil
2 T. honey
3½ c. flour
1½ t. sugar
1 t. salt
2 t. yeast

Place ingredients in order given. Select basic bread setting.

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Easy Coffee Cake

2 c. flour
½ t. salt
½ c. sugar
3 t. baking powder
½ c. raisins or chopped nuts
1 egg, beaten
1 c. milk
1 t. vanilla
4 T. margarine, melted

Crumb Topping
¼ c. flour
¼ c. sugar
½ t. cinnamon
2 T. margarine

Mix coffee cake dry ingredients. Combine egg, milk and vanilla. Add to flour mixture along with melted margarine. Put in greased 9-inch pan. Mix topping ingredients until crumbly. Sprinkle on batter . Bake at 375° for 35-40 minutes, or until toothpick comes out clean.

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Roti (Asian Flat Bread)

2 c. flour + more for kneading
½ t. baking powder or ¼ t. baking soda
Pinch of salt
2 T. olive oil
¼ c. plain yogurt
¼ c. water

Mix dry ingredients in large bowl. Gently heat liquid ingredients until warm (use microwave). Add to dry mixture. Mix with fork, and then knead 2-3 minutes until smooth like bread dough. You may need more water or flour as you go along. Cover with damp towel and let rest 10-30 minutes. If in a hurry, form into 4-6 balls immediately, cover and rest.

In meantime, heat iron or nonstick skillet. When hot, roll balls one at a time and place on heated skillet. Let cook until bubbles appear, then turn, and cook other side until brown specks appear. Turn again if needed. Remove from skillet and rub with olive oil. Serve hot with curries, tofu, dhall or vegetables.

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Quick Quiche

3 eggs
1½ c. milk
½ Bisquick baking mix
1 t. salt
½ t. pepper
½ c. butter, melted

Optional ingredients
1 c. grated cheese
½ c. chopped ham
½ c. chopped green pepper

In blender, mix first 6 ingredients at "blend" speed. Add optional ingredients. Pour into greased 9-inch pie plate or quiche dish. Bake at 350° for 45 minutes.

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Spinach Fandango

1 lb. ground beef
1 medium onion, chopped
1 (7 oz.) can mushrooms, drained
¼ t. garlic powder
½ t. oregeno
Salt and pepper to taste
2 (10 oz.) pkgs. Frozen chopped spinach, thawed & drained
1 can cream of celery soup
½ c. dry minute rice
1 c. sour cream
Shredded mozzarella cheese

Brown ground beef. Add onion, mushrooms, garlic powder, oregano, salt and pepper. Add spinach, soup, rice and sour cream. Mix well and put in casserole. Top with cheese. Bake at 350° for 30 minutes.

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Stir-Fry Halibut and Vegetables

2 halibut steaks
Salt and pepper
2 T. oil
½ onion, sliced thin
1 zucchini, cut in ¼ inch slices
1 carrot, sliced
1/8 t. thyme

Cut halibut into 1 ½ inch chunks. Sprinkle with salt and pepper. Stir-fry in hot oil with onion, zucchini, carrot and thyme until fish flakes easily and vegetables are crisp-tender. Do not overcook.

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Stuffed Green Peppers

6-8 green peppers
3 c. cooked rice
1 lb. ground beef
Italian spices
1½ t. salt
¼ t. pepper
2 eggs
½ c. milk
2 cans tomato soup
½ c. finely chopped onion
1 c. water

Remove seeds and wash peppers. Combine rice, meat, seasonings, eggs, milk, tomato soup and onion. Stuff peppers and place on rack in pressure cooker. Add water in bottom. Cook 25 minutes. Leave on burner and let pressure drop on its own.

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Sweet and Sour Chicken

1 lb. boneless chicken breats, cubed
1 T. oil
½ c. green pepper, strips
½ c. red pepper, strips
1 c. carrot strips
1 garlic clove, minced
1 T. cornstarch
¼ c. soy sauce
1 (15oz.) can chunk pineapple in juice
3 T. vinegar
3 T. brown sugar
½ t. ground ginger

Brown chicken in hot oil in large skillet. Add peppers, carrots and garlic. Cook and stir 1-2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple & juice, vinegar, sugar and ginger. Bring to a full boil. Serve chicken over rice. Serves 5.

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Apple Crisp

½ c. sugar
2 t. lemon juice
¼ c. water
¼ t. cinnamon
5 or more apples, sliced

Topping ½ c. sugar
¾ c. flour
6 T. margarine

Combine sugar, lemon juice, water, and cinnamon. Place in 9x9-inch pan. Put apples on top. Mix topping like piecrust; put over apples. Bake at 375° for 45 minutes.

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Cocoa Mousse Pie

1 (3 oz.) pkg. cream cheese, softened
2/3 c. sugar
1/3 c. baking cocoa
¼ c. milk
1 t. vanilla
1 (8 oz.) container Cool Whip
1 (9 inch) graham cracker crust

In mixing bowl, beat cream cheese, sugar and cocoa. Beat in milk and vanilla until smooth. Fold in Cool Whip. Spoon into crust. Cover and refrigerate. Garnish with additional whipped topping if desired.

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Fudge Brownie Pie

2 eggs
1 c. sugar
½ c. butter, melted
½ c. flour
1/3 c. unsweetened cocoa
¼ t. salt
1 t. vanilla
½ c. chopped nuts

Beat eggs. Blend in sugar and butter. Combine flour, cocoa and salt. Add to butter mixture. Stir in vanilla and nuts. Pour into lightly greased 8-inch pie pan. Bake at 350° for 25-30 minutes or until almost set. Top with ice cream or whipped cream.

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Lora's Almond Biscotti

2¼ c. all-purpose flour
1 t. baking powder
½ t. salt
2 extra large eggs
1 c. sugar
½ c. vegetable oil
2 t. pure almond extract
1 1/3 c. slivered blanched almonds, toasted (Toast on baking sheet 10 minutes at 350°, cool before using)
8 oz. Chocolate
6 T. butter

Preheat oven to 350°. Line baking sheet with aluminum foil and grease with 1 T. butter. Set aside.

Sift flour, baking powder, and salt. In large mixing bowl, with mixer on high, beat eggs and sugar until fluffy and light, about 2 minutes. Add vegetable oil and almond extract; beat until oil is incorporated and mixture is thick and smooth, about 1 minute. Reduce speed to low and beat in flour mixture. The dough will be quite thick. Add nuts, kneading them in with your fingers. Turn dough onto floured surface, flour your fingers and divide dough into 4 parts. Mold into 7-inch logs, 2½ inches wide by ¾ inches high.

Bake 30 minutes, until golden light brown and slightly puffed. Remove from pan; do not turn off oven. Using serrated knife, carefully cut logs into ¾-inch slices on slight diagonal. Place pieces standing onto upright on cookie sheets, leaving 1-inch between cookies. Return to oven for 10 minutes or until dry to the touch. Cool. Melt chocolate with butter. Place chocolate on flat plate and dip flat side of cookie or spread with knife. Store in a dry covered container.

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Rhubarb Crisp

Crust
½ c. soft margarine
1 c. flour
5 heaping t. powdered sugar

Filling
2 eggs
1 ½ c. sugar
1 t. vanilla
¼ c. flour
¾ t. baking powder
¼ t. salt
5 c. finely cut rhubarb

Mix crust ingredients well. Put in 9x13-inch pan. Bake at 350° for 10 minutes. Beat eggs. Add sugar, vanilla, flour, baking powder and salt. Beat until fluffy. Add rhubarb. Spread over crust. Bake 35 minutes. Serve with ice cream or Cool Whip.

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Easy Chicken Manicotti

2 jars spaghetti sauce
1 small can sliced mushroom, drained
5-6 split boneless chicken breasts
1 t. garlic salt
1 (8 &.) box manicotti
2 c. shredded mozzarella cheese
French chopped basil leaves

Heat oven to 350°. Spread one jar spaghetti sauce in 9x13-inch baking dish sprayed with non-stick cooking spray. Sprinkle mushrooms on top. Sprinkle garlic salt on chicken. Cut each breast into three strips approx. 1 ½ inches wide, saving any trimmed pieces. Using tip of pointed knife to feed chicken strips though, stuff each chicken tender into uncooked manicotti shell. If shell is not full, insert extra pieces of chicken. Line up shells in spaghetti sauce in dish. Pour remaining jar of spaghetti sauce over shells, covering completely. Sprinkle with cheese. Cover and bake about 1 ½ hours until shells are tender. Sprinkle with basil. Serves 7.

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Chocolate E'Claire Cake

Graham Crackers
2 small packages instant vanilla pudding
3 c. + 2 T. milk, divided
1 large container whipped topping
1½ c. powder sugar
6 T. margarine
2 squares baking chocolate
2 T. corn syrup
1 t. vanilla

Preparation: Lightly butter 9x13-inch pan. Place whole graham cracker layer on bottom. Combine pudding and milk. Fold in whipped topping. Put 1/2 mixture over crackers. Place second layer of graham crackers over pudding. Put last 1/2 pudding mixture over crackers. Finish with graham cracker layer. Melt margarine and chocolate. Mix in corn syrup and vanilla; beat well. Pour over crackers. Refrigerate.

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Coney Island Hot Dog Sauce

Preparation: Brown ground beef. Add rest of ingredients and simmer 1 hour. Top a hot dog on a bun with this sauce. Its delicious!

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Strawberry Pie

Crust
1 cup butter
2 cups flour
¼ tsp. salt
4 Tbsp. powdered sugar
Nuts (Hickory usually, suit to taste)

Filling
1-½ cups water
1-¼ cups sugar
2 Tbsp. cornstarch
1 small pkg. strawberry jello
Fresh strawberries
1 large container Cool Whip

Mix crust ingredients. Pat in pie pan, working slightly up sides. Bake at 350° for 20 minutes or until very light brown. For filling, boil water and sugar. Add a little water to cornstarch. Add to boiling mixture. Cook until thick. Add Jello; let cool. Fill baked shell with fresh strawberries. Pour cooled mixture over berries. Top with cool whip.

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Chuck's Cheese Enchiladas

Ingredients
1 ½ lbs. ground turkey
1 can cream of mushroom
1 can cream of celery
2 (15oz.) cans tomato sauce
1 can mild enchilada sauce
1 (8 oz.) container sour cream
1 ½ dozen flour tortillas
2 ½ lbs shredded cheddar cheese

Brown ground turkey and drain. Add soups. Stir and mix well. Simmer in pan 5 minutes. Turn off heat. Add tomato and enchilada sauce. Mix well and let set. Lightly grease two 9x13-inch baking dishes. Moderately spread sour cream on tortillas, mound shredded cheese along line. 1½ inches wide and length of tortilla. Roll up tortilla and place in baking dish. Repeat until both dishes are full - 9 tortillas per dish. Make sure sauce runs between the tortillas. Bake at 350° for 30 minutes. Let stand for 10 minutes before serving. Top with sour cream, olives, lettuce, tomatoes, onions, etc.

I spread some of the meat/sauce mixture in the pan before filling with tortillas so they don't stick. Take a knife to separate the tortillas before baking so sauce runs through. If you only want to make one pan, cut everything in half. But I still use a whole can of enchilada sauce.

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Chocolate Sundae Dessert

Ingredients
· 25 Oreo cookies, crushed
· ¼cup butter, melted
· 1 can chocolate fudge topping or cook until thick: 1 cup sugar, 1 (5-1/3 oz.) can evaporated milk & oz. unsweetened chocolate
· 1 quart vanilla ice cream
· 1 cup whipped cream or Cool Whip
· Chopped Nuts

Mix cookies and butter. Save ½ for topping. Press remainder in 9x13-inch pan; freeze. Layer vanilla ice cream over crumbs. Spread chocolate topping over ice cream. Top with whipped cream or Cool Whip. Sprinkle reserved crumbs and nuts on top. Freeze.

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Marinated Sirloin Steak

Ingredients
· 1 (2 to 2½ lb.) sirloin steak, about 1" thick
· 1½ cups water
· ¾ cup soy sauce
· ¼ cup Worcestershire sauce
· 1 medium onion, chopped
· 2 Tbsp. wine vinegar
· 2 Tbsp. lemon juice
· 2 Tbsp. Dijon mustard
· 2 cloves garlic, minced
· 2 tsp. dried parsley flakes
· 1 tsp. dried thyme
· 1 tsp. Italian seasoning
· 1 tsp. pepper

Preparation
Place steak in shallow dish or large heavy duty resealable plastic bag. Combine remainign ingredients and pour over meat. Cover and seal; then refrigerate overnight. Remove meat and discard remaining marinade. Grill uncovered over medium coals until meat is cooked as desired, about 6-7 minuted per side for rare, 8-10 for medium, and 11-13 for well done. Serves 6.

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Cheeseburger Soup

Ingredients
· 1¼ lbs. 90% lean ground beef
· 4 Tbsp. butter
· ½ large onion, minced
· ¼ cup flower
· ½ cup water
· 1 quart 2% milk
· ¼ tsp. Tobasco sauce
· 1 tsp. salt
· 8 oz. shredded Velveeta cheese

Preparation
Brown ground beef. Remove from pan and set aside. In same pan, sauté onion in butter until tender (don't brown). Add flour and water, stirring to make apaste. Add milk, Tobasco sauce, salt and cheese. Heat until cheese is melted, stirring constantly. Return beef to pan; heat throroughly.