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Chicken Enchiladas

Roma Christensen

This recipe may seem a bit tedious. 

Try it anyway… it is worth the trouble!

• 1 broiler-fryer chicken (about 3 lbs) cut into 8 pieces

• 3 fresh Poblano chilies, roasted, peeled, seeded, de-veined, and diced

• 1 large tomato, peeled, seeded, chopped

• ½ cup finely chopped white onion

• 1 clove garlic, minced

• ½ teaspoon ground cumin

• ¼ teaspoon salt

• ½ cup chicken broth

• 1 ½ cups heavy cream

• 12 corn tortillas (six inch diameter)

• 2 cups (8 oz) shredded Monterey Jack Cheese

• Green onions and slivered red bell peppers for garnish

Place chicken in single layer in 12-inch skillet.  Sprinkle with chilies, tomato, white onion, garlic, cumin and salt; add broth.  Bring to a boil over medium-high heat.  Reduce heat, Cover; simmer 1 hour or until chicken is tender.

Remove chicken from skillet with tongs, shaking off vegetable pieces.  Let stand until cool enough to handle.  Skim and discard fat from skillet.  Bring remaining broth mixture to a boil over medium-high heat.  Boil 4 to 8 minutes until mixture is reduced to 2 cups.  Pour reduced broth mixture into 13x9-inch baking dish.

Remove and discard skin and bones from chicken.  Using fingers, pull chicken into coarse shreds.

Preheat oven to 375 degrees F.  Heat cream in medium skillet over medium heat to just below boiling; remove from heat.

Arroz Rojos (Spanish Rice)

Roma Christensen

• 2 tablespoons vegetable oil

• 1 cup raw long-grain white rice (not converted)

• ½ cup finely chopped white onion

• 1 clove garlic, minced

• ½ teaspoon salt

• ½ teaspoon ground cumin

• Dash chili powder

• 2 large tomatoes, peeled, seeded, chopped

• 1 ½ cups chicken broth

• 1/3 cup shelled fresh or thawed frozen peas

• 2 tablespoons chopped pimiento

• Red pepper arrows for garnish

Heat oil in medium skillet over medium heat until hot.  Add rice.  Cook and stir 2 minutes or until rice turns opaque.  Add onion; cook and stir 1 minute.  Stir in garlic, salt, cumin and chili powder.  Add tomatoes; cook and stir 2 minutes.

Beef Stroganoff

Grandma Joyce Duffin

• 1 lb round steak cut into 1/8 inch strips (may use hamburger)

• 2 tablespoons flour

• ½ teaspoon salt

• ¼ teaspoon pepper

• 2 tablespoons salad oil

• 2 teaspoons chives

• ½ pint Sour Cream

• 2 tablespoons minced onions

• 2 cups water

• 2 cups noodles or rice (as desired)

• 1 can cream of chicken soup

Hamburger Pie (sheep herders pie)

Roma Christensen

• 1 lb hamburger (scramble fry)

• 1 onion (chopped)(scramble fry with hamburger)

• ½ teaspoon salt

• ¼ teaspoon pepper

• 1 large can stewed tomatoes

• 1 can green beans

• 1 cup frozen corn

• Mashed potatoes

• Grated cheese

Hamburger Pot Pie

Roma Christensen

• 2 cups sifted flour

• ¾ cup Crisco

• 1 teaspoon onion salt

• ¼ to 1/3 cup cold water

Preheat oven to 400 degrees.  Sift flour before measuring.  Cut Crisco into flour with a pastry blender until mixture is uniform.  Mix onion salt and water.  Sprinkle on flour a tablespoon at a time.  Toss lightly with a fork.  Work dough to firm ball.  Divide in half.  Use lightly floured surface to roll out.  Add pie filling (below) cut slits in top crust.  Bake 400 degrees for 25 minutes.

Filling:

• 1 tablespoon Crisco

• 1 lb ground beef

• ½ cup chopped onion

• 1 can (15 or 16 oz can) green beans (drained)

• 1 teaspoon salt

• 1 tablespoon sugar

• ¼ teaspoon pepper

• 1/8 teaspoon oregano

• 1 can tomato soup

Lasagna

Roma Christensen

This is an outstanding recipe!

• 1 tablespoon salad oil

• 1 cup minced onion

• 2 ½  lbs ground round

• 3 cloves garlic

• 1 teaspoon salt

• ½  teaspoon pepper

• teaspoons dried oregano

• tablespoons snipped parsley

• 2 (20 oz) cans tomatoes (2 ½ cups)

• 2 (8 oz) cans tomato sauce

• 2 small cans tomato paste

• 1 tablespoon red wine vinegar

• ½  teaspoon sugar

• 1 package Lasagna noodles

• 1 lb natural Swiss cheese (grated)

• 1 ½ cups cottage cheese (drained)

• 1 lb mozzarella cheese (grated)

• 1 lb grated parmesan cheese

• 2 tablespoons snipped parsley

Early in the day: In hot oil in skillet, sauté onion until tender.  Add ground round and cook until red color disappears.  Slice garlic; mash with salt; add to meat, along with pepper, oregano, 3 tablespoons parsley, tomatoes, tomato sauce, vinegar, sugar and tomato paste.  Simmer, uncovered for 30 minutes.  Refrigerate until ready to use. 

Spaghetti

Roma Christensen

• 1 teaspoon salad oil

• 1 cup minced onion

• lbs ground round

• 1 cloves garlic

• ½  teaspoon salt

• ¼   teaspoon pepper

• ½  teaspoon dried oregano

• 1 tablespoons snipped parsley (optional)

• 1 (20 oz) can tomatoes (2 ½ cups)

• 1 (8 oz) can tomato sauce

• 1 small can tomato paste

• 1 teaspoon red wine vinegar

• ¼ teaspoon sugar

• 1 small package spaghetti noodles (I prefer the egg noodles)

Early in the day: In hot oil in skillet, sauté onion until tender.  Add ground round and cook until red color disappears.  Slice garlic; mash with salt; add to meat, along with pepper, oregano, 3 tablespoons parsley, tomatoes, tomato sauce, vinegar, sugar and tomato paste.  Simmer, uncovered for 30 minutes.  Refrigerate until ready to use.  Sauce is better the second day.  Cook spaghetti noodles according to package directions. 

Homemade Fettuccine

Roma Christensen

• 2 Cups all-purpose flour

• ¼ teaspoon salt

• 3 eggs

• 1 tablespoon milk

• 1 teaspoon olive oil

Combine flour and salt on pastry board or countertop.  Make a well in the center of the flour mix.  Whisk eggs, milk and oil in small bowl until well blended; gradually pour into well in flour mixture while mixing with fork or fingertips to form a ball of dough.  Place dough on lightly floured surface; flatten slightly. 

To knead dough, fold dough in half toward you and press dough away from you with heels of hands.  Give dough a quarter turn and continue folding, pushing and turning.  Continue kneading 5 minutes or until smooth and elastic adding more flour to prevent sticking if necessary.  Wrap dough in plastic wrap; let stand 15 minutes.  Unwrap dough and knead briefly on lightly floured surface.  Using lightly floured rolling pin, roll out dough to 1/8 inch-thick circle on lightly floured surface.  Hold it up to the light to check for places where dough is too thick.  Return to board; even out any thick spots.  Let rest until dough is slightly dry but can be handled without breaking.   

Lightly flour dough circle; roll loosely on rolling pin.  Slide rolling pin out; press dough roll gently with hand and cut into ¼ inch-wide strips with sharp knife.  Carefully unfold strips.  Cook fettuccine in large pot of boiling salted water 1 to 2 minutes just until done.  Drain well.  Makes about ¾ pound. 

Classic Fettuccine Alfredo

Roma Christensen

• 1 recipe homemade fettuccini

• 6 tablespoons unsalted butter

• 2/3 cup heavy or whipping cream

• ½ teaspoon salt

• Generous dash ground white pepper

• Generous dash ground nutmeg

• 1 Cup freshly grated Parmesan Cheese (about three ounces)

• 2 tablespoons chopped fresh parsley

• Fresh Italian Parsley sprig for garnish.

Prepare and cook homemade Fettuccini or cook dry fettuccine in large pot of boiling salted water.  Drain well.

Place butter and cream in large heavy skillet over medium-low heat.  Cook and stir until butter melts and mixture bubbles.  Cook and stir 2 minutes more.  Stir in salt, pepper and nutmeg.  Remove from heat, gradually stir in cheese until thoroughly blended and smooth.  Return briefly to heat to completely blend cheese if necessary.  (Do not let sauce bubble or cheese will become lumpy and tough.)

Quick Home Made Noodles

Aunt Rhoda Tyler

• 1 cup flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 2 large eggs

Mix egg in flour mixture.  Knead until egg and flour are blended.  Roll out thin and cut into strips.  Drop into boiling liquid.  Be careful, these boil over easily.  Cook until tender.  The noodles do not have to be dried and are not tough or heavy. 

Aunt Roma says; these noodles are really good!

French Onion Pot Roast

Alisa Green

• 4 lbs beef chuck roast

• 1 can cream of mushroom soup

• ¼ cups onion soup mix

• 6 potatoes, peeled and halved

• 6 carrots, peeled

Chicken Breasts with Orange Rice

Roma Christensen (yummy)

• Four large Chicken Breasts seasoned with salt and pepper

• 1 1/3 cup minute rice

• 1 cup orange juice

• 1 can chicken and rice soup

Fry chicken with 1 tablespoon oil in fry pan until browned.  Put uncooked rice in bottom of 13x9-inch cake pan.  Place browned chicken on top of rice.  Mix together the orange juice and chicken and rice soup.  Pour over chicken.  Bake covered in a 350 degree oven for 40 minutes.  Uncover and bake 10 more minutes.

Pork Chops and Orange Rice

Roma Christensen

• Four Pork Chops

• 1 1/3 cup minute rice

• 1 cup orange juice

• 1 can chicken and rice soup

Fry pork chops browned and seasoned with salt and pepper

Pork Chops with Tomato Sauce

Alice Byington’s Recipe Box

• 6 to 8 Pork Chops

• 1 can tomato soup

• 1/3 cup chopped celery

• 1/3 cup chopped onion

• 1 clove garlic

• 2 tablespoons brown sugar

• 2 tablespoons Worcestershire sauce

• 2 teaspoons mustard

• 2 tablespoons lemon juice

• 4 drops Tobasco Sauce

Aunt Roma’s Clam Chowder

(Bratten’s Clam Chowder)

• 1 cup white onion, diced

• 1 cup celery, diced

• 2 cups potatoes, diced

• 2 cups minced clams, 6 ½ oz size

• ¾ cup real butter

• ¾ cup flour

• 1 quart half and half

• 1 ½ teaspoons salt

• 2 tablespoons red wine vinegar

• Pepper to taste

Corn Chowder

Alice Byington

Cook for five minutes:

• 2 tablespoons onion

• 2 tablespoons butter

Add:

• 2 cups dried potatoes

• 1 ½ cup water

• 1 teaspoon salt

• Boil until tender, then add:

• 1 cup cream style corn

• 1 ½ cups canned milk

Baked Beans

Roma Christensen

• 1 extra large can Bush’s Baked Beans or Pork and Beans

• 6 thick slices of bacon chopped and fried till crispy

• 1 cup chopped ham

• 1 medium size can stewed tomatoes (drained)

• 1 small can tomato paste

• 1 Onion chopped

• ½  teaspoon mustard

• ¼ cup molasses

• ½ cup brown sugar

• ¼ teaspoon garlic powder

• ½ cup ketchup

• ¼ teaspoon salt

• ¼ teaspoon pepper

Mix all ingredients in a Dutch oven style pan

Mom’s Barbecue Beef

Alice Byington

·         1 lb. Hamburger

·         ½ Cup Chopped Celery

·         ½ Cup Chopped onion

·         ¼ Cup Chopped Green pepper

Scramble fry until meat is not longer pink.  Then add the following and simmer 15 minutes:

·         1 #2 Can Tomatoes (2 C.)

·         1 Tbsp. Flour

·         1 Tbsp. Chili Powder

·         1 Tbsp. Barbecue Spice

·         1 tsp. Salt

·         ¼ tsp. Pepper

·         1 Tbsp. Sugar 

Serve on hamburger buns.

Connie’s Ham Fried Rice

·         4 Tbsp. Oil

·         1 tsp. Salt

·         Dash Pepper

·         2 Eggs

·         1 lb. Diced Smoked Ham

·         2 Tbsp. Soy Sauce

·         ½ Cup Mushrooms

·         4 Green Onions, chopped

·         1 Cup Bean Sprouts

·         6 Cup Cold Cooked rice

·         1 tsp. Accent 

Place oil and salt and pepper in heavy skillet.  Add onions, scramble in eggs.  Add ham, mushrooms and bean sprouts.  Steam 10 minutes.  Add rice and Accent and soy sauce.  Steam for a few minutes more.

Connie’s Hamburger Chow Mein

Connie Ritter

·         ¼ Cup Margarine

·         1 lb. Hamburger

·         1 Medium Onion, chopped

·         2 tsp. Salt

·         Dash Pepper

·         2 Cup Diced Celery

·         1 ½ Cup Water

·         2 Tbsp. Soy Sauce

·         1 tsp. Sugar

·         1 Beef Bouillon Cube

·         1 small can Mushrooms

·         2 Tbsp. Cornstarch

·         2 16 oz. Cans Bean Sprouts

Fry meat and onion in margarine until brown.  Add salt, pepper, celery, water and bouillon cube.  Cover and simmer 20 minutes.  Add bean sprouts.  Blend cornstarch with 2 T. water and add soy sauce and sugar.  Stir into meat mixture.  Add mushrooms.  Serve over Chow Mien Noodles.

Dad’s Corned Beef and Cabbage

Bert Byington

·         1 Cabbage, cut in bite sized pieces

·         4 Potatoes, diced

·         1 Can Corned Beef, cut in chunks

·         Water

·         Salt

·         1 Can Evaporated Milk

Turkey Broccoli Casserole

Shantrell Ritter

• 20 oz. frozen broccoli

• 2 c. cooked turkey pieces

• 2 cans cream of chicken soup

• 1 c. mayonnaise (NEVER use Miracle Whip for this! EW!)

• 1 c. grated cheddar cheese

• 1 c. soft bread crumbs

• 2 t. margarine

Cook broccoli according to package directions.  Place in 9x13 pan with cooked turkey.  Mix soup, mayonnaise, and cheese together.  Pour over top of broccoli and turkey.  Melt margarine and mix with bread crumbs.  Spread over top.  Bake covered at 350 for 35 minutes.   

Vineyard Beans

Natalie Ritter

• 1 can pork and beans (the really big one)

• 16 oz. can black beans

• 16 oz. can white beans

• 16 oz. can red beans

• lb. ground beef

• 3/4 lb. bacon

• 1 c. chopped onion

• 1 c. ketchup

• 1/2 c. brown sugar

• T. liquid smoke

• T. white vinegar

• 1 t. salt

• dash pepper

Turkey Marinade

Natalie Flint

• 2 c. 7 UP

• 1 c. cooking oil

• 1 c. soy sauce (Kikoman's is good, La Choy is way too salty)

• 1 T. horseradish

• 1/4 t. garlic powder

Santa Fe Pinto Beans

Natalie Flint

• 1 pint black beans, drained

• 1 pint pinto beans, drained

• 1 pint stewed tomatoes, un-drained

• 1 med. green pepper

• 1 med. onion, chopped

• 2 garlic cloves, minced

• 1 T. olive oil

• 1 can (14 1/2 oz.) chicken broth

• 1 t. ground cumin

• 1 T. red wine vinegar

• 1 pkg. (10 0z.) frozen corn

• 1 c. cooked rice

• Grilled chicken breast

Green Chicken Curry

Natalie Flint

• 1 lb. boneless chicken breast cut into strips

• 1 can (14 oz.) coconut cream

• 1 can (8 oz.) bamboo shoots

• 2 T. green curry paste (I usually use only 1 T.)

• 2 T. vegetable oil

• 4 fresh or dried kaffir lime leaves

• 2 t. sugar

• 2 T. fish sauce

• 1/2 c. fresh Thai basil leaves, or 1 T. dried chopped sweet basil

• 1 sm. green pepper, sliced

• 2 fresh chili peppers (optional) 

Method:

1. Sauté curry paste in oil on low heat until curry becomes aromatic.  (High heat will burn the curry paste.)

 2. Spoon the thick and creamy part of the coconut cream from the can.  Add to the curry.  Increase heat.  Stir and mix well, cooking until the coconut cream blends well with the curry (about three minutes.)

 3.  Add chicken.  Increase heat to high.  Stir and cook for 3 more minutes.

 4.  Add kaffir lime leaves, bamboo shoots, and he rest of the coconut cream.  Stir and mix well.  Cook until the chicken is done.

 5.  Add fish sauce and sugar to taste.  Add green pepper, chili peppers, and basil leaves.  Stir and cook to a boil.  Continue cooking for one more minute.  Remove from heat.  Serve over steamed rice.

Black Rice Pudding

Natalie Flint

 (Dessert to go with the Green Chicken Curry)

 1/2 lb. raw black rice

• 1 c. (14 oz.) coconut cream

• 2/3 c + 4 T. sugar

• 3 c. water

• 1/2 t. salt

• 2 T. cornstarch

Method:

1.  Wash black rice by rinsing in cold water several times until water is clear.  Soak overnight.

 2.  Drain rice.  Put rice in a 2 qt. saucepan.  Add water.

 3.  Cook over high heat.  Bring to a boil.  Lower heat but keep it boiling and stir it occasionally until rice is tender (about 30-4- minutes.)   Add more water if rice gets dry, but is still not tender.

 4.  Add 2/3 c. sugar to rice.  Stir until sugar is dissolved.  Thicken rice with cornstarch dissolved in cold water.*

 5.  In small saucepan, heat the coconut cream to a boil.  Add 4 T. sugar and salt and continue boiling for 1 minute.  Remove from heat.  Serve over black rice in individual bowls.

 *  Omit cornstarch if not serving pudding immediately.

Connie’s Yummy Potato Casserole

Connie Ritter

·         6 Medium Cooked Potatoes, diced

·         ¼ Cup Butter

·         ¼ cup Chopped Onion

·         1 can Cream of Chicken Soup

·         2 Cup Sour Cream

·         1 ½ Cup Cheddar Cheese, Grated 

Sauté onion in butter.  Combine all ingredients and bake at 350 degrees for 45 minutes.

Christy’s Chili

Christy Ritter

·         1 ½ - 2 lbs. Ground Beef

·         1 Large Onion

·         1 Tbsp. Chili Powder

·         2 Tbsp. Cumin

·         Salt

·         1 Tbsp. Garlic Powder

·         1 Can Whole Tomatoes

·         8 oz. Tomato Sauce

·         4 oz. Can Green Chili’s

·         2 Cans Ranch Style Beans

Brown beef and onion – drain.  Add spices and salt to taste, cook a little while.  Add whole tomatoes, sauce and chili’s. Simmer 30 minutes.  Add beans and heat through.

Turkey Dressing

Connie Ritter

·         1 cup butter (two sticks)

·         2 cups celery

·         1 ½ cup diced onions

·         ¼ cup parsley

·         2 ¼ teaspoon salt

·         2 teaspoons poultry seasoning

·         ½ teaspoon pepper

·         3 beaten eggs

·         16 cups fresh bread cubes

melt butter, cook onion and celery until translucent but not browned.  Pour over the rest of the ingredients.  Beat eggs and mix all together.  Can be baked in covered buttered baking dish.  About 1 hour at 325 degrees.  If a little dry, add chicken broth.

Sop-A-Sumi (Polynesian Luau Dish)

Roma Christensen 

This is a Polynesian dish.  Years ago we lived in Provo, Utah at the Wymount Terrace.  We had lots of neighbors.  From every country.  The Polynesian’s in the apartment complex decided to have a Luau in the courtyard.  They made this wonderful dish that I just had to have the recipe for.  They served it with fresh melon balls, watermelon, cantaloupe, and honeydew.  They also served a special coconut bread and a white cake that was out of this world!  (You know that the meal had to be good because I have remembered the details even 25 years later!) 

In a large Dutch oven type pan place the chicken, sprinkle the garlic, the brown sugar, the ginger, the salt, and the pepper over the chicken.  Pour on the Teriyaki sauce and enough water to cover the chicken.

·         1 whole chicken cut up

·         2 cloves of garlic (peeled and crushed)

·         ¼ cup Brown Sugar

·         ½ teaspoon Ginger

·         ½ teaspoon salt

·         ¼ teaspoon pepper

• 1 small bottle Teriyaki Sauce (about 1 cup)

Water (enough to cover chicken)

Bake chicken in oven at 350 degrees for about 1 hour or until chicken is tender. 

Remove from oven; remove chicken to platter and remove bones from chicken.  Reserve meat to add last.

• 1 small package bean threads (specialty item found in Chinese section of your local grocery store) these are clear noodles when they are cooked.

• 1 bunch green onions, chopped with the tops.

• 2 large carrots, peeled and sliced on the diagonal.

• 2 cups instant rice (cooked according to package directions)

After removing chicken from broth; add bean threads to the broth along with the carrots and onions.  Bring to a boil and cook for 1 minute or until noodles are clear.  Add the chicken pieces stir well and serve over cooked rice.  Delicious!

Tacos

Roma Christensen

• 2 lbs ground beef

• 1 onion, chopped

• 1 teaspoon cumin

• ½ teaspoon salt

• ¼ teaspoon pepper

Add a few chopped jalapenos if desired.

Scramble fry all ingredients together.  And serve with home made taco shells.

Taco Toppings:

• Shredded lettuce

• Chopped tomato

• Sliced olives

• Sour cream

• Avocado, sliced fresh, if desired.

• Grated cheese

Nachos 

Use tortilla chips instead of taco shells.  Put chips on plate and top with taco meat and all the toppings.  This recipe is very good.

Easy Refried Bean Dip

Roma Christensen

In a buttered 8x8 baking dish add:

• 1 can refried beans, separate and spread to fill dish

• Top with:

• 1 cup tomato salsa

• 1 small can green chilly sauce

• 1 cup grated cheese

Bake in oven till all ingredients are cooked through. (about 15 minutes)

Serve with Tortilla Chips

Shredded Beef for Burritos, Enchiladas, or Tacos

Roma Christensen

• 1 lb boneless beef chuck, in one piece

• 3 cups water

• 6 peppercorns

• 1 small onion

• salt to taste, plus ¼ teaspoon salt

• 1 clove garlic

• 1 tablespoon vegetable oil

• 1 fresh Poblano chili pepper, roasted, peeled and cut into long, thin strips

• 2 small tomatoes, peeled and finely chopped

• ¼ teaspoon ground cumin

• freshly ground pepper

In a large saucepan over high heat, combine the meat, water, peppercorns, 1/3 of the onion and salt to taste.  Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1 ½ hours.

Transfer the beef to a plate.  Strain the broth, reserving 1/3 cup.  Let the beef cool, then, using your fingers or 2 forks, shred the meat.

Place the garlic in a mortar or in a small bowl with the ¼ teaspoon salt.  Using a pestle or the back of a spoon mash to form a paste.

Chop the remaining 2/3 onion.  In a large frying pan over medium heat, warm the oil  Add the chopped onion and garlic paste and sauté, stirring, until the onion is soft, about 2 minutes.  Add the chili strips and tomatoes and cook, stirring until soft, 3-4 minutes.  Add the shredded meat, cumin and pepper to taste.  Stir until the meat is heated through.  Add the reserved beef broth and season to taste with salt.  Cover to keep warm and set aside.

Shredded Chicken for Burritos, Enchiladas, or Tacos

Roma Christensen

• 1 Whole Chicken or 2 breast halves.

Place the chicken in a saucepan with water to cover.  Bring to a boil, reduce the heat to low, cover and simmer until tender, about 25 minutes.  Drain well and let cool completely.  Bone and skin the chicken, then, using your fingers or 2 forks, shred the meat.  Set aside.

• 1 clove garlic

• ¼ onion, cut up, plus 1 onion, thinly sliced

• 1 chicken bouillon cube, crushed

• corn oil or other vegetable oil for frying

Fry onion, crushed garlic, and bouillon cube in oil.  Add chicken and stir well.

Now your chicken is ready to use.

Dutch Oven Barbequed Ribs

Roma Christensen

These ribs are so tender that they will fall right off the bone and melt in your mouth! 

I usually buy a couple of slabs of ribs.  (we have lots of mouths to feed)

Cut ribs apart, (between bones) and brown in large skillet (a few at a time if necessary) until all ribs are brown.  Sprinkle with salt and pepper 

Place ribs in large Dutch oven (I use the 14 inch)

Cover ribs with Barbeque Sauce.  (I prefer Bulls-eye brand)

If you like onions you can add them too.

Replace the lid on the Dutch oven and place over 12 to 14 hot charcoal briquettes (be sure that you do this on a fire safe area) Add 12 to 14 more briquettes to the top of the oven.  Allow to cook for a couple of hours.  Don’t lift the lid.  You will probably be able to smell the ribs when they are done.  

Mormon Beans

Ruth Hofhine

Crock Pot Recipe

Brown in skillet and drain fat:

• 2 lbs ground beef

• 1 large onion

• 1 16 oz  can pork and beans

• 1 large can lima or butter beans

• 1 large can kidney beans

• ½ cup ketchup

• 2 teaspoons vinegar

• 1 teaspoon salt

• ¼ teaspoon pepper

• ½ tablespoon dry mustard

• ½ cup brown sugar

Combine all ingredients and cook in crock pot for 2 hours on low, then turn up to high and cook 2 more hours for a total of 4 hours.

Bacon-Topped Meat Loaf

Jenny Baxter

Microwave recipe… serves 5 to 6 people

• 1 lb ground beef

• 1 8 oz can tomato sauce

• 1 5 oz can evaporated milk

• 1 egg

• 3 slices of bacon

• 1 cup bread crumbs

• 1 medium onion

• 1 teaspoon salt

• ¼ teaspoon pepper

Mix together all ingredients except bacon.  Put into a 9x5x2-inch loaf dish.  Top with bacon slices.  Cook in microwave oven on high for 14 to 15 minutes or until beef is cooked and temperature of 160 degrees F is achieved. (provided you have a temperature probe built into your microwave.)

Aunt Annie Robinson’s Chili

Julia Robinson

• 1 quart beans

• 3 onions

• 3 quarts tomatoes

• ½ cup sugar

• ¼ lb (1 stick) butter

• 2 lbs hamburger

• Salt

• Pepper

• Chili Pepper to taste

Cook beans and onions until tender.  Fry hamburger until browned well and cooked through.  Add hamburger, tomatoes, and seasonings to chili beans and let simmer for two hours or until flavors of the food in the chili are well blended.  If allowed to sit a day before eaten the flavor is better.

Grandmas Casserole

Tillie Tyler (submitted by Wilma Bingham)

Brown together:

• 1 lb Lean ground beef

• 2 tablespoons green pepper

• 1 teaspoon MSG

• 1 tablespoon sugar

• 1 chopped onion

• 1 teaspoon seasoned salt

• ½ teaspoon pepper

• Stir in:

• 1 quart whole tomatoes

• 1 can (15 oz) tomato soup

• 2 cups water

Heat and simmer for 15 minutes.  Into 12x9 pan spread 8 oz uncooked wide noodles.  Cover with meat mixture, top with grated or sliced cheese of your choice.  Cover pan with foil and bake at 350 for 45 minutes.  Makes 8 to 10 servings.  Can be prepared, refrigerated and baked when needed.

Chicken Chalupas

Natalie Flint   

• 4 large chicken breast halves

• 2 cans cream of chicken soup

• 1 small can chopped green chili peppers

• 1 small can sliced olives

• 1 pint sour cream

• 4 green onions, sliced

• 2 cups Monterrey Jack cheese, shredded

• 1 dozen flour tortillas

• 2 cups shredded Cheddar cheese

Cook chicken, skin, bone, and dice.  Set aside.  In large bowl, combine soup, chili peppers, olives, sour cream, and onion.  Add Jack cheese.  Remove 2 cups of this mixture and add to chicken.  Place chicken mixture into tortillas (not too full) and roll up.  Place in two large dripper pans so they are somewhat separated.  Spoon remaining soup mixture on top and cover with shredded cheddar cheese.  Cover tightly with foil and bake at 350 for 40 minutes.

Alaska Salmon Chowder

Natalie Flint

My family loves this!

 1 can (7 1/2 oz.) Salmon

• (I use a pint)

• 1/2 c. each chopped onions and chopped celery

• 1 clove garlic, minced

• 2 T. butter

• 1 c. each diced potatoes and diced carrots

• 2 c. chicken broth

• 1/2 t. thyme

• 1/4 t. black pepper

• 1/2 c. chopped broccoli

• 1 can (13 oz.) evaporated milk

• 1 pkg. (10 oz.) frozen corn kernels, thawed

• Salt to taste

• Minced parsley

Drain and flake salmon, reserving liquid.  Sauté onions, celery, and garlic in butter.  Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings.  Simmer, covered 20 minutes, or until vegetables are nearly tender.  Add broccoli and cook 5 minutes.  Add flaked salmon, evaporated milk and corn; heat thoroughly.  sprinkle with minced parsley to serve.  Makes 6 servings.

Sweet and Sour Chicken

Natalie Flint

• 4 chicken breasts

• 1 egg, beaten

• 3/4 c. Bisquick

• 3/4 c. cooking oil

 Sauce:

• 1 lb. can chunk pineapple

• 3/4 c. sugar

• 1/4 c. vinegar

• 1/4 c. soy sauce

• 1/4 t. salt

• pinch of pepper

• 1 T. paprika

• 2 T. cornstarch

• 1 c. green pepper

• 1/2 c. sliced onion

Cut Chicken from bone, into strips.  Dip in egg, roll in Bisquick.  Brown in oil.  Place in 250 degree oven to keep hot while making sauce. 

Sauce Preparation:

Drain juice from pineapple, add enough water to make 2 cups.  In saucepan add sugar, vinegar, soy sauce, salt, pepper, paprika, and cornstarch.  Bring to a boil, stir 1 minute.  Add green pepper cut into strips and sliced onion.  Cover and simmer until onions and pepper are tender.  Sir occasionally.  Add pineapple and cooked chicken.  Serve over rice or Chinese noodles.   

Chicken Parmesan

Jeni Clayton

• 4 boneless/skinless chicken breasts

• 2 eggs, beaten

• 1 C. Italian seasoned bread crumbs

• 1/4 C. oil

• 1 jar spaghetti sauce

• 1/2 cup Parmesan cheese

• 1 C. shredded mozzarella cheese

Preheat oven to 400 degrees. Heat oil in skillet. Trim and clean chicken

breasts, cut in half. Beat eggs together with a tablespoon of water. Place

bread crumbs in ziploc bag and dip chicken in eggs; put egg-coated chicken

in bag and coat really well. Put chicken in oil and brown on both sides for

about 15-20 minutes. Put spaghetti sauce in a 9x13 dish. When chicken pieces

are browned, put in dish on top of sauce. Cover with parmesan cheese and

sprinkle with mozzarella cheese. Bake in oven for 15 minutes until hot and

bubbly. Serve over hot, cooked spaghetti noodles.

Mullboon's Bacon Cheddar Chowder

Jeni Clayton

• 2 C. potatoes, peeled and cubed

• 1 C. celery, chopped

• 1 C. carrots, chopped

• 1 C. onions, chopped

• 1 pound of bacon, cooked and broken into pieces

• 1-2 C. shredded cheddar cheese

• 1/2 cube of butter

• 3/4 C. flour

• 1 quart of half and half

• salt and pepper to taste

Cover vegetables with water in large pot and cook until soft on medium heat.

While veggies are cooking, mix butter and flour to make paste, then add the

half and half and cook until smooth.

Add the sauce to the vegetables and cook until thickened.

Serve in bread bowls, topped with bacon pieces and cheese.

Chicken Enchiladas

Jeni Clayton

• 2 pounds chicken breasts, cooked and shredded

• 2-3 C. shredded cheese (any kind you like)

• 1 pkg. corn tortillas (about 36) softened in hot oil

• Mix to make sauce:

• 2 cans cream of chicken soup

• 1 can cream of mushroom soup

• 1 can diced green chilies

• 1 C. sour cream

Dip tortillas in sauce, fill with chicken and cheese, and roll up on a

cookie sheet. Cover top with any sauce left over and cheese. Bake at 350 for 30 minutes or until bubbly.

Taco Soup

Connie Ritter

• ½ lb. Extra Lean Ground Beef

• 1 Onion

• 28 oz. Can of Tomatoes

• 15 oz. Can of Kidney Beans

• 15 oz. Can Black Beans

• 16 oz. Frozen (or Canned) Corn

• 2-3 Tbsp. Taco Seasoning Mix (to taste)

• 1 Cup Water

• Tortilla Chips, optional

Grated Cheddar Cheese, optional

Brown ground beef and onion.  Drain well.  Add remaining ingredients.  Simmer 15 minutes.  Ladle soup into bowls and top each with a handful of crushed tortilla chips and cheddar cheese.  Serve.

Hamburger Soup

Connie Ritter

• ½ lb. Lean Ground Beef

• 1 Onion, chopped

• 3 Stalks Celery, diced

• 4 Potatoes, cubed

• 3 Carrots, diced

• 2 Cups Chopped Cabbage, optional

• 1 quart Canned Tomatoes

• 1 Cup Whole Kernel Corn, optional

• ¼ Cup Brown Rice, Noodles or Macaroni

• 4-6 Cups Water

• 1 Large Bay Leaf

• 2-3 tsp. Salt

• 1 Tbsp. Worcestershire Sauce, optional

• Pepper to taste

In a large pan brown ground beef and onion.  Drain well.  Add remaining ingredients.  Soup should not be too thick so add more water if needed.  Bring to a boil.  Lower heat, and simmer about 1 hour.  Remove bay leaf before serving. 

Slow cooker:  Browned ground beef and remaining ingredients may be combined in a slow cooker and simmered on low all day.

Bean Soup

Connie Ritter

• 2 Cups White Beans, sorted and washed

• 10 Cups Water

• 1 Onion, quartered

• 2 Cloves Garlic

• 2 Potatoes, peeled and cubed

• 2 Stalks Celery, thinly sliced

• 2-3 Carrots, peeled and diced

• 1 Meaty Smoked Ham Hock, Ham Bone or 1 Cup Diced Ham

• 1 Bay Leaf

• 1-2 tsp. Salt

Place beans and 9 cups of water in a large pan.  In blender combine the remaining 1 cup water, onion, and garlic cloves.  Pulse to finely chop.  Pour into pan with beans, and add washed ham hock and bay leaf.  Cover pan and cook until beans are almost done, about 2 hours.  Remove ham hock.  Cool slightly.  Remove meat from bone, and discard bone and skin.  Add ham, potatoes, celery, carrots, and salt.  Cook 1 more hour until beans and vegetables are tender.  Remove bay leaf and serve.

Quick:  Use 2 16 oz. Cans beans, diced ham and instant onion.  Add vegetables and follow recipe above.  Soup is ready in less than an hour. 

Tetrazzini

Natalie Flint

• 2 Tablespoons margarine

• 2 Tablespoons flour

• ½ teaspoon salt

• 1 cup milk

• 1 cup half and half

• 1 cube chicken bouillon

• 1/3 cup Parmesan cheese, grated

• 3 oz spaghetti, cooked and drained

• 1 cup chicken

• 1 can mushrooms, sliced not drained

Melt the margarine; blend in the flour and salt

Remove from heat; add the milk and half and half all at once.  Return to heat and stir continuously until thick and smooth.  Add the bouillon cube, ½ of the cheese, spaghetti, meat and mushrooms.  Stir carefully to blend.  Pour into an oiled casserole pan, (1 quart) and sprinkle the remaining cheese on the top.

Bake at 375 degrees F. until edges are bubbly and top is browned about 30 minutes.

Scalloped Chicken

Roma Christensen

• 1 chicken canned fried or boiled (pick from bone)

• 2 cans cream of chicken soup

• 1 small loaf cubed bread

• 1 large onion chopped

• 2 teaspoons sage

• ½ cube butter

• 2 stalks celery chopped

• Potato chips or bread crumbs

Into skillet put the onions, celery and butter.  Cook until tender.  Add ½ cup chicken broth or water mix this into the cubed bread, add sage and salt.  Place in buttered casserole alternating with the boned chicken.  Into the skillet mix the soup and 2 cans water, pour over bread and chicken.  Top with potato chips or crumbs.

Bake 30 minutes at 350 degrees. 

Oven Fried Chicken

Alice Byington

• 1 to 3 lb fryer

• Mix together:

• 1 egg slightly beaten

• ½ cup canned milk

Mix:

• 1 teaspoon salt

• ¼ teaspoon baking powder

• ¼ teaspoon pepper

• 3 teaspoons sesame seed

Mix:

• 4 teaspoons Paprika

• ¼ cup ground nuts if desired.

Melt ¼ lb margarine on cookie sheet in oven.  Dip chicken first in egg and milk then in dry mixture place on cookie sheet and bake 25 minutes at 400 degrees.

Spanish Rice Casserole

 Cherry Coy

• Start with a 5 Qt. pan

• Fill pan 1/3 with water

• Crumble in 1 - 1 1/2 pounds raw hamburger, ground turkey, or shredded chicken

• Add 2 cans drained dark red kidney beans

• Add 2 cans tomato soup

• 1 16oz jar salsa

• Bring to a boil

• Add 1 1/2 cups white rice (brown rice can be used but has to boil a lot longer)

cook on low - med. heat approx. 20 minutes or until rice is cooked and most of liquid is gone.  Pour into a 9 X 13 cake pan and top with cheddar cheese.  Bake at 350 degrees until cheese is golden brown.   

Tips:  We omit the meat to add healthy meatless meals to our diet.  We do not notice the absence of it at all.  The better quality the salsa the better flavor you will get.  Some salsa have black beans or corn in them and they actually work the best.  (this is especially true it you omit the meat).  Beef bouillon or stock can be used in place of water if you omit the meat but miss the flavor.  This recipe is from my Mother-in-law, Laurie Coy

Oven Fried Pork Chops

Cherry Coy

Easy and Good!

Heat Oven 425º

 4 pork loin chops, cut 3/4" thick

• 2 Tbsp margarine or butter melted

• 1 beaten egg

• 2 Tbsp milk

• 1/4 tsp pepper

• 1 Cup herb seasoned stuffing or bread crumbs crushed (bread crumbs with thyme, pepper, and salt to taste or store bought stuffing mixed crushed)

Trim fat from meat.  Pour margarine or butter into 13 X 9 X 2 " baking pan. Combine egg, milk, and pepper.  Dip chops into egg mixture and coat with stuffing mix.  Place on pan.  Bake at 425 degrees for 10 minutes.  Turn.  Bake about 10 minutes more or until no pink remains and juices are clear.  4 servings

Campbell's Crispy Macaroni and Cheese

 Cherry Coy

• 1 can cream of mushroom or chicken soup

• 1/2 Cup milk

• 1/2 tsp mustard

• generous dash of pepper

• 2 Cups shredded cheddar cheese

• 3 Cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)

• 1 can (2 4/5 oz) French's Taste Toppers French Fried Onions (1 1/8 cups)

In a 1 1/2 qt casserole mix soup, milk, mustard, pepper, 1 1/2 cups cheese and macaroni.  Bake at 400 degrees for 20 minutes or until hot.  Stir.  Sprinkle Taste Toppers and remaining cheese over top.  Bake 1 minute more or until Taste Toppers are golden.  Can be doubled.  Double all ingredients for 8 servings. 

This is the easiest and best homemade macaroni and cheese I have ever had.  It is from a cook book I impulsively bought in a grocery store isles (silly me).

Mexican Casserole

Lorane Burnside

• 1 lb. Hamburger

• 1 ½ cup cheese

• 1 cup Tomato Juice

• 1 teaspoon Salt

• 1 Small Can Sliced Olives

• 1 large Onion

• 8 oz Tomato Sauce

• ½ package Doritos Chips

• 1 Tablespoon Chile Powder

• 1 Teaspoon Pepper

• 1 Can Chili

Brown hamburger and onion.  Add tomato juice, chili, salt, pepper, chili powder.  Break up chips, layer chips, meat, then cheese.  Repeat.  Pour tomato juice over top

Bake at 350* for 30 minutes  or microwave for 10 minutes.

Turkey Casserole

Lorane Burnside

• 2 to 3 cups of Turkey

• 1 ½ lbs green beans

• 3 Tablespoons bread crumbs

Sauté in butter, add 1 clove garlic, chopped green onion, salt and pepper.

Steam beans, have ready pour sautéed mixture over green beans.  Add 1 cup sour cream put in casserole dish and bake in oven.

Turkey Rice Casserole

Lorane Burnside

• 2 Cups Turkey, Chicken, Ham, or 6 Pork Chops

• 6 Tablespoons lard or drippings

• 1 Cup Uncooked Rice

• 1 Package Onion Soup Mix

• 2 Cans Sliced Mushrooms (4 oz cans)

• ½ Chopped Green Peppers

• 3 Cups Hot Water (mushroom water to be included in 3 cups)

Combine the above in a casserole dish or shallow pan.

 Bake 45 minutes to 1 hour at 350* 

Stroganoff Sandwich

Lorane Burnside

• 2 Lbs Ground Beef (Browned)

• ½ Onion

• Salt and Pepper

• ½ teaspoon garlic powder

• Cool and add:

• 2 Cups sour cream

• 1 can Green Chilies

• 2 Tomatoes seeded and diced

• Olives and Cheese

Broil

Japanese Noodles

Miyoko Mikami

• 5 Cups flour (level)

• 1 tsp. salt

• 3 eggs

• ¾ to 1 cup water

Put one egg at a time into the flour and salt and gradually add the water until it will stick together.  Put into a wet cloth and let stand for an hour or so.  Then divide dough into fours; return to wet cloth and let stand for another hour or so.  Roll out on cornstarch board until very thin.  Fold as a paper fan and slice very thinly using a sharp knife.  This may be boiled and eaten with chicken broth over it or it may be deep fat fried for Chow Mein noodles.  This freezes very well.

Fried Rice

Miyoko Mikami

• 1 cup washed rice

• 1 cup water

Bring to a boil turn heat down to low and let simmer on low for 10 minutes.  Let it stay on the stove with the burner off for 30 minutes.  Let it stay on the stove with the burner off for 30 minutes or so.

• Diced ham or bacon.  Brown in some fat; about ½ cup each of diced or sliced onions, celery, and green peppers.  Add to browned meat and brown slightly, add your rice and mix, add salt and soy sauce to taste.  I like to make this in an electric fry pan with a cover.  Cover and turn down to about 260 degrees and let set until everything is heated through.  Turn down to warm and let set until ready to serve.

Sweet and Sour Spareribs

Miyoko Mikami

• 2 lbs spareribs

• 1 tablespoon vinegar

• hot water to cover

bring to a boil and boil for about 5 minutes.  Have butcher cut spareribs about 1 inch square.  Drain off water.  Brown in 2 tablespoons oil.

• ½ c. soy sauce

• 1 tablespoon molasses

• 1 clove garlic

• 3 tablespoons cornstarch

• 8 slices pineapple (optional mostly for garnish)

• ½ cup sugar

• 1 tsp accent

• ½ cup vinegar

• ½ cup pineapple juice

Combine all ingredients and add to the browned spareribs.  Stir until thickened and let simmer over a low heat until tender.  More sugar may be added for more sweetness.

Chow Mein

Miyoko Mikami

Diced roast pork, brown in fat, add water to make a broth and simmer for a while.  Add soy sauce and salt to taste.  To this add one can of bamboo sprouts, sliced very thin.  Let simmer for a while.  Then add following ingredients:

• 1 can bean sprouts

• Thinly sliced onion

• Thinly sliced celery

Other vegetables may be added if desired to individual taste.  Do not let the last ingredients cook very long.  Just so they are half cooked and half raw.  Thicken with cornstarch mixed in water.  Pour hot over noodles.  This may also be frozen.

Tuna Noodle Casserole

Cherry Coy

• Onion and Celery (if you like them)

• 1 to 2 tablespoons butter

• 1 can Cream of Mushroom/Chicken Soup

• 1 can Tuna drained well

• 1 small package egg noodles

• 1 cup shredded cheese

• 2 cups crushed potato chips

• ½ cup milk

Preheat oven to 350 degrees.  Cook and drain noodles according to package directions.  Sauté onion and celery in butter, if desired.  Mix tuna, soup, and milk.  Pour into greased 8x8 casserole pan.  Sprinkle with cheese and then potato chips.  Bake in a 350 degree oven for 20 to 30 minutes or until hot and bubbly.

Sloppy Joes

Cherry Coy

• 1 lb. Ground beef

• 1 can tomato soup

• 2 TBSP brown sugar

• 1 small onion chopped

• 1 tsp. Mustard

Brown beef and onion together in a large frying pan.  Drain fat.  Add all remaining ingredients.  Stir and cover.  Simmer over low heat for 10 to 15 minutes, stirring occasionally.  Serve over buns.

Spanish Rice Casserole

Cherry Coy

Start with a 5-quart pan

• Fill pan 1/3 with water

• Crumble in 1 – 1 ½ pounds raw hamburger

• Add 2 cans drained dark red kidney beans

• Add 2 cans tomato soup

• 1 16 oz jar salsa

• Bring to a boil, stirring occasionally.

• Add 1 ½ cups (8 oz) rice

Cook on low to medium heat approximately 20 minutes or until most of liquid is absorbed and rice is tender.  Pour into a 9x13” pan (baking dish).  Top with cheddar cheese.  Bake at 350 degrees until cheese is golden brown. 

Chicken Enchiladas

Cherry Coy

Filling:

• 1 – 1 ½ pounds cooked chicken, shredded

• 2 cans cream of chicken soup

• 1 cup shredded cheese

Sauce:

• 1 can cream of chicken soup

• 1 cup chicken broth

• 1 cup sour cream

stir over low heat until all mixed together. 

Mix chicken, soup, and cheese together in bowl.  If making rolled enchiladas, place some filling inside flour tortilla shells and roll up.  If making into a casserole, tear up flour tortilla shells and place in casserole dish.  Top with chicken filling, a row of tortilla shells; a row of chicken filling; and a final row of tortilla shells.  Cover with sauce mixture and more grated cheese.  Cook at 350 degrees for 30 to 40 minutes or until hot.

Ham and Potato Soup

Cherry Coy

• 5 potatoes

• 3 cups milk

• 1 tsp. Salt

• ¾ cup shredded cheddar cheese

• 6 oz cooked ham cubes

• 2 Tbs. Butter

• 1 tsp. Pepper

Pour water into medium size pan until it is ¾ full.  Bring water to a boil on high heat.  Wash potatoes while water is coming to boil.  Put them in boiling water with skins on.  Boil 20 minutes or until you can pierce them with a fork and they are soft.  Drain potatoes and run cold water over them.  Let cool 10 minutes.  Peel potatoes and chop into 1 inch squares.  Place in a medium size pan and add milk.  Warm slowly on medium heat, stirring often.  Add ham, butter, salt, pepper, and cheese.  Simmer 5 minutes.

Chicken Croissants

Cherry Coy

• 1 8-oz pkg. cream cheese, softened

• 2 cups cooked, cubed chicken

• 1 – 2 cubes melted butter/margarine

• 2 cans cream of chicken soup

• 2 cans croissant rolls (16 rolls)

• (store bought bread crumbs)

Cream cheese and ½ can chicken soup until smooth.  Add cubed chicken.  Unroll crescent rolls.  Spread ¼ cup chicken mixture on each roll.  Roll and pinch seams together.  Dip in melted butter.  Roll in bread crumbs.  Place on un-greased baking sheet.  Bake at 325 degrees for 20 minutes until lightly browned and bubbly.  Use remaining chicken soup for gravy over croissants.

Orange Chicken

Luana Willis

• 6 chicken breasts  (or pieces)

• 1 onion, chopped

• 1 1/2 c. orange juice

• 3 T parsley

• 3 T brown sugar

• 3 T soy sauce

• 3 T fresh grated ginger, or 2 t. powdered

• Flour, salt, pepper, paprika for seasoning

Coat chicken with flour mixture.  Brown chicken on all sides by frying in a small amount of oil.  Place in slow cooker.  Mix together onion, orange juice, parsley, brown sugar, ginger and soy sauce.  Pour over the browned chicken.  Cover and cook in slow cooker on high for 1 hour, then on low for 2 to 3 hours.  Serve with hot rice.  It's to die for.

Cantonese Roast Pork

Luana Willis

(This is that red pork that you dip in HOT mustard and then in sesame seeds, also to die for.)

• 1 1/4 lbs. lean pork

• 2 sliced green onions

• 1 t. powdered ginger

• 5 T. soy sauce

• 1 T. vinegar

• 2 T. sugar

• 2 T. Hoisin sauce (at Oriental Food store)

• 1/2 t. red food coloring

Cut pork into strips 6" long and 1" square.  Soak in marinade overnight in fridge. (or at least several hours)

Barbecue or bake in oven until done.  Baste with marinade sauce as it cooks. 

This is best eaten cold, sliced, and dipped in hot mustard and then sesame seeds.

Mustard: 

• 1/3 c. rice vinegar

• 1/4 c. water

• 1 T. sugar

• 3/4 c. dry mustard powder (buy it in bulk foods if you can)

• 2 T. sesame oil

• 3/4 t. chili oil (optional)

In a small bowl, whisk all the ingredients to a smooth paste.  Set aside for at least 1 hour before serving.  You're welcome.  Luana 

PS: Don't put Natalie's name on these recipes.

Grandma’s Chicken and Dumplings        

Cook 1 fat hen in 1 1/2 quarts water and salt.  Cook about 3 hours.  When cool, pick meat from bones and cut into small pieces.  Thicken broth with 7 tablespoons flour and 3/4 cups water.  Mix with egg beater and season to taste.  Add a few drops of yellow food coloring.  Strain over chicken.  Reserve 4 cups of gravy in a flat pan for dumplings. –

Dumplings

• 1 egg

• 2/3 c. milk

• 1 tbsp. oil or melted shortening

• 1 1/2 c. flour

• 2/3 tsp. salt

• 4 tsp. baking powder

Sift dry ingredients into liquid and stir briskly until blended.  Drop dumpling batter by teaspoons into boiling gravy.  Cover and cook gently 8-10 minutes or until done. 

Chow Mein

Serves 200

• 15 lb. meat (beef, veal, pork)

• 30 lb. coarsely chopped onions

• 30 lb. celery, cut in 1 1/2 inch pieces

• 2 1/2 lb. water chestnuts, sliced

• 1 1/2 lb. bamboo shoots

• 5 oz. Chinese vegetable powder

• 1 tbsp. thick soy bean sauce

• 10 lb. bean sprouts

• 20 lb. raw Chinese noodles (today,  use canned Chinese noodles!)

Brown meat in oil.  Add celery, onions, chestnuts, bamboo shoots.  Cook 1 hour.  Add vegetable powder and soybean sauce.  Cook slowly 1 hour more.  Add bean sprouts last 5 minutes. 

Fry noodles at 300 degrees in deep fat.  Serve on crisp noodles with soybean sauce.  Serves 200. 

Chicken Pie

Cook chicken. 

• Start with: 1 c. hot water

• 3/4 c. Wesson oil

• 1 tbsp. Salt

• 3 c. plain Gold Medal flour

Pinch off "workable size" piece of dough.  Use about 1/2 cup flour to work in with dough.  Roll paper thin or as thick as you desire.  Repeat until you have used all the dough mixture.  (Takes about 2 to 3 more cups flour.)  Roll paper thin and drop one at a time over in boiling broth.  Add some margarine and pepper.    You may also bake part of your dough and use it for top crust.  You may freeze the above in containers.  When it thaws out add milk and more margarine if you desire also maybe some black pepper.  Run in oven or heat on top of the stove.  

Chicken Spaghetti

• 1 whole chicken, cut up into pieces

• 1 whole onion, chopped

• 2 cloves garlic, chopped

• 1 can tomato paste

• 1 c. cooking oil

• 3/4 - 1 c. flour

• Salt & pepper

Put 1/2 cup oil in a large, heavy Dutch oven or pot.  Salt and pepper the chicken then add chicken to large pot.  Cook over medium heat until chicken is brown on all sides.  Sauté chopped onions and garlic then add to chicken in pot.  Put 1/2 cup oil, plus any excess oil remaining in pot with chicken, into a heavy skillet.  Add salt and pepper and 3/4 to 1 cup flour (depending on how much gravy you want to make).    Make a dark roux.  Add 1 small can tomato paste to your roux.  Stir well.  (Adding the tomato paste to roux will give the paste a good flavor.)  Add about 2 cups or more water to the roux to make your gravy.  Pour gravy over chicken and onions in the large pot.  Add more water to thin your gravy to the consistency you like your gravy to be.  You may need to add more salt and pepper.  Cook chicken in gravy over medium to low heat, stirring occasionally for 30 to 45 minutes.  Serve over hot spaghetti. 

Original Southern Style BBQ Sauce

Roma Christensen

• 3 large onions

• 1 bell pepper

• 1 stalk celery

• 5 cloves garlic

• 1 c. Wesson oil

• 3 (12 oz.) cans tomato paste

• 3 (15 oz.) cans tomato sauce

• 1 c. brown mustard

• 1 c. molasses

• 1 (15 oz.) A 1 steak sauce

• 1 (15 oz.) bottle Worcestershire sauce

• 2 tbsp. dry mustard

• 2 c. white vinegar

• 3 c. pineapple juice

• 2 tbsp. celery salt

• 3 tbsp. salt

• 5 tbsp flour

• 4 tbsp. sugar

• 1 tsp. cayenne pepper

• 1 tsp. fresh ground black pepper

• 1 tsp. chili powder

• 1/2 tsp. Tabasco sauce

• Juice of 5 lemons or limes

• 6 bay leaves

Blend first five (5) items and simmer in a 2 gallon cook pot for 15 minutes.  Add all other ingredients in order given and cook at very low temperature for 3 1/2 to 4 hours.  Makes approximately six (6) quarts of sauce. 

Barbeque Sauce

Roma Christensen

• 2 sm. onions

• 3/4 c. ketchup

• 3/4 c. water

• 3 tbsp. vinegar

• 2 tbsp. Worcestershire sauce

• 1 tsp. salt

• 1 tsp. paprika

• 1/4 tsp. black pepper

• 1 tsp. chili powder

Texas Beef Stew

Roma Christensen

• 2 rounds of round steak, cut in 1 inch strips

• 1/2 c. vinegar

• 1/2 c. water

• 1/4 c. catsup

• 1 tsp. chili powder

• 2 bay leaves

• 1/2 tsp. black pepper

• 1 tbsp. Worcestershire sauce

• 1 clove garlic, minced

• 2 lg. sliced onions

• 2 tsp. salt

Cut round steak in 1 inch strips.  Mix vinegar, water, catsup, chili powder, bay leaves, black pepper, Worcestershire sauce, garlic, onions, and salt.  Put meat in large crock and cover with marinade.  Let stand several hours, turning meat every 1/2 hour.  Remove the meat and strained marinade to a pot (if you like highly seasoned food do not strain).  Cover and simmer gently 1 1/2 to 2 hours or until meat is tender.  Remove meat to a large platter.  Surround with small boiled potatoes and carrots.  Thicken the liquid in the pot slightly and pour over the meat and vegetables.  Crisp sliced cucumbers in a sour cream dressing, a plate of hot biscuits, a big pot of strong coffee - that's the way they serve this beef stew on a Texas ranch. 

German Sausage Potatoes

Jeffrey Bert Byington

• 1 package instant Potatoes Augraten

• 2 or 3 links German Sausage

• Grated Cheddar Cheese

Cut sausages into “coins” and fry until slightly brown.  Prepare potatoes according to instructions on box.  Stir in sausage coins.  Sprinkle with cheese.  Bake as normal.

Hamburger and Cornbread

Jeffrey Bert Byington

• 1 lb. Hamburger (scramble fried)

• 1 can Tomato soup

• 1 box Cornbread mix

Add tomato soup to browned hamburger.  Mix Cornbread according to instructions and pour over hamburger mixture.  Bake until cornbread is done.  The hamburger is juicy and adds wonderful flavor to the cornbread.

Teriyaki Chicken

Alisa Green

• Fill glass casserole dish with chicken pieces. (I use thighs and legs because breasts don’t soak up enough juices.)

• Pour Soy Sauce over chicken about 1 ½ inches deep.

• Sprinkle ½ cup brown sugar on top (More or less as desired)

Cover with tin foil and cook at 375º for 1 hour.

• Remove from oven and turn chicken and cook another ½ to 1 hour depending on how well done you like your chicken.

Happiness

• The way to be happy is to make others happy. 

•  

• Few of us get dizzy from doing too many good turns.

•  

• Friendship is the only cement that will ever hold the world together.

•  

• If you see someone without a smile give him one or yours.

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• It costs nothing to say something nice about someone, try it today. 

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• Efficiency is intelligent laziness.

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• The person who admits he has a lot to learn has already learned a lot.

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• Children need love especially when they don't deserve it.

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• To share with a friend is to see twice the beauty.