Recipe Book

Hot Olive Bite

Recipe turned in by: Ruth VanEeuwen

Serving: 4-6

Ingredients:

1 4 oz can chopped black olives drained
2 cups grated cheddar cheese
1 cup mayo
3 green onions chopped
1 quarter teaspoon curry powder
1/8 teaspoon black pepper
6 english muffins split

Directions:

1. Combine first 6 ingredients
2. Spread on all muffin halfs
3. Cut into 4 wedges
4. Place on cookie sheet and bake 375 8-10 until hot and bubbly

Can freeze on cookie sheet before baking cut in quarters, freeze, then store in airtight container or freezer bags. To bake the frozen 375 at 10 minutes.

Triscuit

Recipe turned in by: Ruth VanEeuwen

Serving: 4-6

Ingredients:

1 lb bacon (fried, crisp, and cut up small)
½ cup salad dressing of your choice, or mayo
4-6 green onions chopped fine

Directions:

1. Mix together and spread on crackers
2. Bake 15 at 350 degrees

Hot Artichoke Spinach Dip

Recipe turned in by: Rosie Zant

Serving: 5 cups

Ingredients:

½ cup chopped green onions
2 tablespoons butter
4 oz cream cheese, softened
2 packages (10 oz each) frozen creamed spinach, thawed
1 can (14 oz) water-packed artichoke hearts, rinsed, drained and chopped
1 cup (4 oz) shredded Monterey Jack cheese
1 cup (4 oz) shredded Swiss cheese
1 tablespoon Worcestershire sauce
½ teaspoon Cajun seasoning
½ teaspoon minced fresh thyme
½ teaspoon hot pepper sauce
1 garlic clove. Minced
¼ cup grated Parmesan cheese
Toasted baguette slices or pita chips

Directions:

1. In a small skillet, cook onions in butter until tender; set aside.
2. In a large mixing bowl, beat cream cheese until smooth
3. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot sauce and garlic
4. Transfer to a greased 1 ½ qt. baking dish
5. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly around the edges
6. Top with Parmesan cheese
7. Broil 4-6 inches from the hear for 3-5 minutes or until golden brown
8. Serve warm with baguette slices or pita chips
9. Refrigerate leftovers

Meatballs

Recipe turned in by: Ruth VanEeuwen

Serving: 50-60 meatballs

Ingredients: 13 x 9-inch pan

2 lbs ground beef
1 cup of crackle crumbs
1 small onion chopped
1 1/2  teaspon salt
1 teaspoon black pepper
Quarter teaspoon garlic salt
1 egg beaten
½ cup applesauce

Directions:

1. Mix together the ingredients Sauce:
2. 1 – 15 oz can tomato sauce
3. ½ of 18oz bottle of Open Pit barbecue sauce
4. Pour over meatballs
5. Bake 1 hour at 325 no longer

Meatballs 2

Recipe turned in by: Carol Kamp

Serving: 50-60 meatballs

Ingredients for meatballs:

2 lbs ground beef
1 cup of cornflake crumbs
2 eggs
2 tablespoons soy sauce
¼ tablespoon pepper
1/3 cup catsup
2 tablespoons minced onion
1 teaspoon salt

Directions:

1. Mix and combine all the ingredients
2. Shape into meatballs and put in layers in a flat pan

Ingredients for sauce:

1 can cranberry sauce
2 tablespoons brown sugar
1 (12 oz) bottle chili sauce
1 teaspoon lemon juice

Directions:

1. Heat the sauce ingredients until cranberry sauce is melted
2. Pour over meatballs
3. Bake uncovered 25-30 minutes at 350 degrees in oven

Dill Pickle Potato Salad

Recipe turned in by: Rosie Zant

Serving: 8-10

Ingredients:

3 lbs potatoes (about 8 medium)
6 hard-cooked eggs, chopped
3 celery ribs, chopped
6 green onions. Chopped
2 medium dill pickles, finely chopped
1 ½ cup mayo
¼ cup dill pickle juice
4 ½ teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Leaf lettuce, optional

Directions:

1. Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil.
2. Reduce heat; cover and simmer for 20-30 minutes or until tender
3. Drain and cool
4. Peel and cube potatoes; place in a large bowl
5. Add the eggs, celery, onions, and pickles
6. In a small bowl, combine the mayo, pickle juice, mustard, celery seed, salt and pepper
7. Pour over potato mixture; mix well
8. Cover and refrigerate for at least 4 hours
9. Serve in a lettuce-lined bowl if desired

Oriental Broccoli Salad

Recipe turned in by: Ruth VanEeuwen

Serving: 4-6

Ingredients:

4 cups broccoli cut in small pieces
1 cup celery, diced
1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
½ cup green onions, chopped
9 slices bacon – fried, drained and crumbled
2/3 cups almonds, shaved
1 cup mayo
1 teaspoon vinegar
1/3 cup sugar

Directions:

1. In large bowl, toss the first 7 ingredients together
2. Combine mayo, vinegar, sugar until smooth
3. Toss with salad mixture and refrigerate until ready to serve

Ratatouille

Recipe turned in by: Donna LaReau

Serving:

Ingredients:

2 tablespoon olive oil
4 cloves garlic, sliced
1 large zucchini, sliced
1 medium onion
2 large tomatoes
Dash of salt
Dash of pepper

Directions:

1. Heat oil in large fry pan
2. Add garlic and cook for one minute
3. Add one layer of zucchini
4. Add layer of onion
5. Add layer of tomato
6. Sprinkle with salt and pepper
7. Add layers of zucchini, onion, tomato until used up
8. Push down on vegetables until it levels with the top of fry pan
9. Cover loosely and let cook until almost all the juice is gone
10. A little brown is best

Quick and Easy Whiskey Chicken

Recipe turned in by: Eunice Raar

Serves 4

Ingredients:

2 large boneless, skinned chicken breasts
6 tablespoons butter
6 tablespoons bourbon
1-1/2 teaspoon salt
¼ teaspoon white pepper
½ lb. white mushroom, thinly slices (or more, if desired)2 cups crème fraiche*

Beurre manie (1 teaspoon flour mixed with 1 teaspoon butter)

*Crème Fraiche is best, but sour cream or heavy cream can be substituted

Directions:

1. Slice chicken breasts into thin cutlets
2. Sauté chicken breasts in butter for about 4 to 5 minutes on each side until golden brown
3. Add the bourbon; cover and cook for 10 minutes over low heat
4. After adding the mushrooms, salt, pepper, and cream, bring it to a boil
5. Remove the chicken and place on a warm baking dish
6. Boil cream mixture for 5 minutes
7. Stir in the beurre manie, cook and stir for 3 minutes more
8. Return the chicken to its sauce and its ready to serve

French Breakfast Puffs

Recipe turned in by: Eunice Raar

Serves: 10-12 muffins

Ingredients:

1/3 cups butter
½ cups sugar
1 large egg
½ cup milk
1 – ½ cup flour
1 – ½ tablespoon baking powder
¼ tablespoon nutmeg
½ teaspoon salt

Directions:

1. Stir the butter, sugar, and large egg into a creamed mixture, alternately, with ½ cup of milk
2. Fill muffin tins 2/3 full
3. Bake at 350 degrees for 25-29 minutes
4. Roll puffs in 6-8 tablespoons of melted butter, then into cinnamon sugar (1/2 cup sugar and 1 teaspoon of cinnamon)

Manicotti Shells

Recipe turned in by: Donna LaReau

Serving:

Ingredients:

1 pkg. manicotti shells
1 lb. ground beef
½ cup chopped onion
Dash of salt
1 16 oz. jar spaghetti sauce
14 pieces string cheese
1 ½ cups of shredded mozzarella cheese (6 oz.)

Directions:

1. Cook beef and onion over medium heat
2. Stir in the spaghetti sauce once the beef is a nice brown, remove from the heat and cool.
3. Cook the manicotti in a large pot of boiling salted water until slightly softened for about 4 to 6 minutes. Let cool.
4. Spread half of the sauce onto a greased 13 x 9 dish
5. Stuff each manicotti shell with string cheese and place the shells on top of the sauce
6. Top the manicotti shells with the remaining sauce
7. Cover and bake at 350 degrees for 45 minutes to an hour
8. Sprinkle with Mozzarella and bake uncovered for an additional 5-10 minutes

Salisbury Steak Deluxe

Recipe turned in by: Donna LaReau

Serving:

Ingredients:

1 can golden mushroom soup
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 tablespoon horseradish
1 egg, slightly beaten
¼ cup fine dry breadcrumbs
¼ cup finely chopped onion
½ teaspoon salt
Dash of pepper
½ cup water
2 tablespoons chopped parsley
1-1/2 lb. ground beef
1 tablespoon canola oil

Directions:

1. In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish.
   Set aside.
2. In a large bowl, combine the beef, ¼ soup mixture, slightly beaten egg, breadcrumbs,
   onion, salt, and pepper
3. Shape the mixture into 6 small patties
4. Place the patties into a fry pan coated with canola oil and cook until brown
5. Stir in remaining soup mixture, water, and parsley into the pan
6. Cook over low heat for 20 minutes, stirring occasionally

Chicken Pot Pie

Recipe turned in by: Donna LaReau

Serving:

Ingredients:

1 pkg. refrigerated Pillsbury pie crust -2 pie crust
1 roasted chicken, taken off the bone and cut into pieces
1 pkg. frozen peas and carrots
½ cup chopped onion
1 can cream of mushroom soup
1/3 cups milk
½ teaspoon poultry seasoning
Dash of salt
Dash of pepper

Directions:

1. Line 9-inch pan with one of the pie crusts. Set aside.
2. In a large bowl combine the remaining ingredients and place on top of the pie crust
3. Top the pie with the second pie crust
4. Seal and crimp edges
5. Slit the top of the crust to vent and bake at 375 degrees for 50-60 minutes until golden brown

Cashew Chicken Bake

Recipe turned in by: Ruth VanEeuwen

Serving: 6-8, Make the day before

Ingredients:

3 large chicken breasts – cooked and cut up
2 cans cream of chicken soup
1 can (15 oz) fancy oriental vegetables drained
1  tbls chopped onion
½ lb. sliced mushrooms
1 can sliced or chopped water chestnuts
1 cup chopped celery
½ cup mayo
1 tbls lemon juice
1 3oz chow mein noodles
2-3 cups cashews

Directions:

1. Mix together chicken, soup, oriental vegetables, onion, slicked mushrooms, water chestnuts, celery, mayo, lemon juice, and chow mein noodles
2. Place in a 13×9 pan and refrigerate over night
3. Before baking cover top with cashews
4. Bake 45 mins at 350 degrees

Chicken Casserole

Recipe turned in by: Mary Lou Morrow

Serving:

Ingredients:

2 raw chicken breasts
Swiss cheese
Cream of chicken soup
Milk
Pepperidge Farm stuffing

Directions:

1. Place raw chicken in greased casserole
2. Place swiss cheese over the chicken
3. Mix a can of cream of chicken soup with 1 ¼ cup of milk
4. Pour the mixture over the chicken and cheese
5. Layer Pepperidge farm stuffing and then a later of swiss cheese
6. Bake at 350 degrees for 45 minutes to 1 ¼ hour.

Grandmothers Sandies

Recipe turned in by: Barbara Kuhn

Serving: 3 dozen cookies

Make in single batch. You many also freeze the dough!

Ingredients:

¾ cups butter
½ tablespoon salt
1 tablespoon vanilla
1/3 cups confectioners’ sugar
1 ½ cups sifted flour
2 tablespoons cold water
1 cup chopped pecans

Directions:

1. Cream butter, salt, and vanilla
2. Gradually add sugar and continue to cream
3. Alternately add flour with water!
4. Add pecans
5. Drop by teas., mold gently and place on an ungreased cookie sheet
6. Bake 274 degrees, 40 minutes.
7. While warm, sprinkle with confectioners’ cream and sprinkle the cookies again when they are cool.

Small Cheese Cakes

Recipe turned in by: Ruth VanEeuwen

Serving:

Ingredients:

2- 8 oz packages of cream cheese
¾ cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
2 eggs
Vanilla wafers

Directions:

1. Place 1 vanilla wafer in the bottom of each paper cup
2. Mix all 5 ingredients over the top of each wafer
3. Bake for 15-20 minutes at 350 degrees
4. You can slice a strawberry or other fruits as a decoration on top

Pumpkin Crunch Cake

Recipe turned in by: Carole Korfker

Serving:

Ingredients:

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 ½ cups sugar
1 ½ teaspoon cinnamon
½ teaspoon salt
1 box yellow cake mix
1 cup chopped pecans (roasted, candied optional)
1 cup butter/margarine, melted

Directions:

1. Preheat oven to 350 degrees
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon and salt
3. Pour the mixture into a greased 13 x 9 baking dish
4. Layer DRY cake, mix evenly on top of pumpkin mixture
5. Sprinkle pecans on top of the cake mix
6. Drizzle melted butter evenly over the top
7. Bake for 50-55 minutes or until golden brown
8. Serve either warm or chilled with ice cream!

Banana Muffins

Recipe turned in by: Ruth VanEeuwen

Serving:

Ingredients:

1 cup sugar
1 egg
1 stick butter
1 banana
Milk
1 ½ cup flour
1 tablespoon baking soda
1 teaspoon vanilla
Dash of salt

Directions:

1. Beat ingredients 1-3 together and set aside
2. Create the banana mixture by adding the mashed banana in a bowl and add milk until it makes 1 cup total.
3. Add ingredients 6-9 to the mixture created in step 1
4. Add the banana mixture, mix
5. Pour the combined mixture into muffin tins
6. Bake for 25 minutes at 350 degrees