{"id":811,"date":"2022-12-25T01:34:09","date_gmt":"2022-12-25T01:34:09","guid":{"rendered":"https:\/\/alpine9recipes.com\/?p=811"},"modified":"2022-12-25T01:34:09","modified_gmt":"2022-12-25T01:34:09","slug":"sue-richards-recipe-book","status":"publish","type":"post","link":"https:\/\/alpine9recipes.com\/?p=811","title":{"rendered":"Sue Richards’ Recipe Book"},"content":{"rendered":"\n

Family Recipes<\/strong><\/p>\n\n\n\n

Rolls (Grandma)<\/strong><\/p>\n\n\n\n

1 \u00bd cups boiling water<\/p>\n\n\n\n

\u00bd cup sugar<\/p>\n\n\n\n

\u00bd t salt<\/p>\n\n\n\n

4 eggs beaten<\/p>\n\n\n\n

2 T yeast dissolved in \u00bd cup warm water<\/p>\n\n\n\n

6 cups white flour<\/p>\n\n\n\n

Pour boiling water over butter, sugar and salt and stir until dissolved and melted. Add eggs and half the flour.  Stir or beat until smooth. Add yeast mixture and stir again. I usenjhh&n& a wooden spoon and lots of muscle. Last add the rest of the flour one cup at a time until the mixture is somewhat stiff but can still be stirred with the wooden spoon. The dough is too sticky to knead with your hands so stir with the wooden spoon for about 10 minutes or until the dough is a little shiny.<\/p>\n\n\n\n

Let raise in a warm place until double in volume, stir down and roll out the dough on a well floured board or counter to about \u00bc inch thick. Cut in circles with a glass, fold in half and place on a greased or oiled cookie sheet.<\/p>\n\n\n\n

Let rise to double again and bake at 375 degrees until golden brown, about 15 minutes.<\/p>\n\n\n\n

** Start the rolls about 2 \u00bd to 3 hours before desired serving time<\/strong><\/p>\n\n\n\n

Grilled Salmon (Grandma)<\/strong><\/p>\n\n\n\n

3 lbs fresh salmon<\/p>\n\n\n\n

\u00bd cup olive oil<\/p>\n\n\n\n

\u00bc cup lemon juice or apple cider vinegar<\/p>\n\n\n\n

\u00bd bunch fresh cilantro (chopped)<\/p>\n\n\n\n

3 cloves minced garlic<\/p>\n\n\n\n

1 T lemon pepper<\/p>\n\n\n\n

Pepper to taste<\/p>\n\n\n\n

1 T fresh dill minced or 1 t dill weed (optional)<\/p>\n\n\n\n

Wash and cut salmon into serving size pieces. Marinate salmon for at least 2 hours minimum in the mixture of the other ingredients. Grill on outdoor grill for approximately 5 minutes on each side basting the fish with the marinade while it cooks.  If the salmon is thin cook for 3 minutes per side.<\/p>\n\n\n\n

Healthy Potato Salad (Grandma)<\/strong><\/p>\n\n\n\n

2 lbs small red potatoes or a mixture of red, gold and purple potatoes<\/p>\n\n\n\n

\u00bd medium sized red onion cut in thin slices<\/p>\n\n\n\n

Olive oil (approx. \u00bc cup)<\/p>\n\n\n\n

Red wine vinegar<\/p>\n\n\n\n

Salt and pepper to taste<\/p>\n\n\n\n

\u00bc cup fresh basil (chopped)<\/p>\n\n\n\n

10 asparagus spears or 1 cup fresh green beans (blanched)<\/p>\n\n\n\n

10 to 15 grape tomatoes (cut in half)<\/p>\n\n\n\n

Boil whole potatoes until done but still firm.  Cool and slice in silver-dollar sized medallions.  Combine with red onion and add enough olive oil to coat potatoes and then add slightly less red wine vinegar.  Add salt and pepper to taste.  It takes quite a bit.  Let sit for 30 minutes.<\/p>\n\n\n\n

Add remaining ingredients just before serving along with more olive oil and vinegar and more salt and pepper to taste.  Go easy on the additional oil.<\/p>\n\n\n\n

Caeser Dressing (Kelly)<\/strong><\/p>\n\n\n\n

2 cloves garlic, minced<\/p>\n\n\n\n

1 c. Mayonnaise <\/p>\n\n\n\n

\u00bd tsp ground mustard<\/p>\n\n\n\n

2 tsp course ground mustard<\/p>\n\n\n\n

2 T white wine vinegar<\/p>\n\n\n\n

2 tsp Worcestershire sauce<\/p>\n\n\n\n

\u00bd c. Parmesan cheese, shredded<\/p>\n\n\n\n

\u00bc c. Olive oil<\/p>\n\n\n\n

\u00bd tsp ground black pepper <\/p>\n\n\n\n

Mince garlic in food processor. Add rest of ingredients except olive oil.  Once ingredients are well combined, add olive oil while machine is still running.<\/p>\n\n\n\n

Pasta Salad (Kelly)<\/strong><\/p>\n\n\n\n

16 oz corkscrew pasta cooked, drained and cooled<\/p>\n\n\n\n

6-8 oz Feta cheese<\/p>\n\n\n\n

2 c spinach, chopped<\/p>\n\n\n\n

1\/2 c basil, chopped<\/p>\n\n\n\n

1\/2 c dried, julienne cut salami<\/p>\n\n\n\n

1 c mushrooms, sliced<\/p>\n\n\n\n

6 -8 oz sun dried tomatoes in olive oil, julienne <\/p>\n\n\n\n

2 T salad supreme<\/p>\n\n\n\n

\u00bd jar marinated artichoke hearts, chopped and drained<\/p>\n\n\n\n

Cherub Tomatoes to garnish<\/p>\n\n\n\n

Cheese fantastico dressing <\/p>\n\n\n\n

Olives optional<\/p>\n\n\n\n

Onion optional<\/p>\n\n\n\n

Greek Tzatziki (Kelly)<\/strong><\/p>\n\n\n\n

3 cloves garlic crushed<\/p>\n\n\n\n

2 T distilled white vinegar<\/p>\n\n\n\n

2 shallots, thinly sliced<\/p>\n\n\n\n

3\/4c loosely packed dill, chopped<\/p>\n\n\n\n

1 eng cucumber, peeled and grated <\/p>\n\n\n\n

21\/2 c Greek yogurt <\/p>\n\n\n\n

1 T olive oil <\/p>\n\n\n\n

2 T lemon juice<\/p>\n\n\n\n

1 tsp salt \u00bc pepper<\/p>\n\n\n\n

Combine garlic, vinegar and dill, shallots in a food processor chopped but not pur\u00e9ed <\/p>\n\n\n\n

Pour into a bowl with grated cucumber <\/p>\n\n\n\n

Add the yogurt <\/p>\n\n\n\n

Fold together adding olive oil and lemon juice <\/p>\n\n\n\n

Makes 1 qt<\/p>\n\n\n\n

Chicken Noodle Soup (Kelly)<\/strong><\/p>\n\n\n\n

Chop and Saut\u00e9 3-4 carrots, 1 sweet onion, small red or yellow pepper w\/ 1\/2 tsp of each (oregano, onion powder, thyme, and basil).  Add some Johnny\u2019s seasoning.  In separate pot 16 oz chicken broth and 2 boxes cream of chicken condensed soups and cook on low heat.  Add cooked rotisserie chicken.  Add saut\u00e9ed vegetables . Add 1 & 1\/2 cups cooked home style noodles.<\/p>\n\n\n\n

Simmer.<\/p>\n\n\n\n

Pho Chicken Soup (Kelly)<\/strong><\/p>\n\n\n\n

3 cups chicken broth<\/p>\n\n\n\n

Shredded chicken meat<\/p>\n\n\n\n

3 oz rice noodles<\/p>\n\n\n\n

1-2 teas fish sauce<\/p>\n\n\n\n

Juice from \u00bd lime<\/p>\n\n\n\n

Pinch fresh ginger<\/p>\n\n\n\n

Toppings<\/p>\n\n\n\n

Sliced white onion<\/p>\n\n\n\n

Cilantro<\/p>\n\n\n\n

Thai basil- regular won’t work<\/p>\n\n\n\n

Sriracha sauce<\/p>\n\n\n\n

Hoisin sauce<\/p>\n\n\n\n

Bean sprouts<\/p>\n\n\n\n

Sliced gr onion<\/p>\n\n\n\n

Through it in a pot heat through minus the toppings. <\/p>\n\n\n\n

Chili (Kelly)<\/strong><\/p>\n\n\n\n

1 pound ground beef (I use buffalo meat)<\/p>\n\n\n\n

Salt and pepper to taste<\/p>\n\n\n\n

1-2 cloves garlic<\/p>\n\n\n\n

2 cans pinto beans<\/p>\n\n\n\n

2 cans Mexican stewed tomatoes <\/p>\n\n\n\n

1 red bell pepper chopped<\/p>\n\n\n\n

\u00bc c red wine vinegar<\/p>\n\n\n\n

2T Chili powder<\/p>\n\n\n\n

1 teas cumin<\/p>\n\n\n\n

1 teas basil<\/p>\n\n\n\n

1 teas dried parsley<\/p>\n\n\n\n

Dash Worcestershire sauce<\/p>\n\n\n\n

\u00bd c red wine<\/p>\n\n\n\n

  1. In large skillet cook meat until brown and drain. Saut\u00e9 onions, peppers and  minced garlic.<\/li>
  2. In crockpot combine meat, beans, tomatoes, red wine vinegar, Worcestershire sauce and seasonings stirring to mix together and distribute evenly.<\/li>
  3. Cook on high for 6 hours or low for 8 hours. Pour in the wine the last 2 hours.<\/li><\/ol>\n\n\n\n

    Mile High Green Chili (Kelly)<\/strong><\/p>\n\n\n\n

    4 fresh tomatillos- husked peeled and halved<\/p>\n\n\n\n

    3 Anaheim chile peppers- seed and halved<\/p>\n\n\n\n

    2-3 jalape\u00f1os – seeded and halved lengthwise <\/p>\n\n\n\n

    1 poblano – seeded and halved<\/p>\n\n\n\n

    1 med onion, halved<\/p>\n\n\n\n

    1 red bell pepper- seeded and halved<\/p>\n\n\n\n

    1 T olive oil<\/p>\n\n\n\n

    1 \u00bd pork shoulder, cut  into 1 inch chunks<\/p>\n\n\n\n

    1 \u00bd c corn<\/p>\n\n\n\n

    2 tomatoes, chopped  <\/p>\n\n\n\n

    1 can Mexican stewed tomatoes<\/p>\n\n\n\n

    4 cloves garlic, minced <\/p>\n\n\n\n

    1 beef bouillon  cube<\/p>\n\n\n\n

    6 oz lager style beer ( I used chicken stock)<\/p>\n\n\n\n

    2 T chopped fresh oregano<\/p>\n\n\n\n

    1T chopped fresh parsley<\/p>\n\n\n\n

    1T cumin <\/p>\n\n\n\n

    1 teas chili powder<\/p>\n\n\n\n

    4 oz cream cheese<\/p>\n\n\n\n

    1. Preheat oven to 425 degrees<\/li>
    2. Arrange tomatillos, Anaheim, poblano, jalape\u00f1o, onion, bell pepper on a baking sheet, drizzle with 1 T. Olive oil.<\/li>
    3. Roast the vegetables until brown spots, about 30 min. Allow to cool, then chop into bite size pieces.<\/li>
    4. Heat 1 T of olive oil in a skillet over high heat and pan fry the pork until browned, and sprinkle the meat with salt and pepper  as it cooks, about 12 min. Transfer the pork cubes to a crockpot and stir in the roasted vegetables. Mix the tomatoes, garlic, bouillon, beer, oregano, parsley, cumin and chili powder and set the crockpot on low, cover and cook until the pork is tender, 4-6 hours.<\/li>
    5. About \u00bd hour before serving, place the cream cheese into a bowl and stir in about 1 T of the chili liquid until thoroughly combined. Continue stirring in chili broth, 1T at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back in the chili.<\/li><\/ol>\n\n\n\n

      Tortilla Soup (Kelly)<\/strong><\/p>\n\n\n\n

      2 cloves garlic, minced<\/p>\n\n\n\n

      1 sweet onion, chopped<\/p>\n\n\n\n

      2-3 T olive oil <\/p>\n\n\n\n

      1 can stewed tomatoes<\/p>\n\n\n\n

      1 can diced tomatoes<\/p>\n\n\n\n

      1 can chicken broth<\/p>\n\n\n\n

      2 cans pinto beans<\/p>\n\n\n\n

      1 cup corn, frozen or canned<\/p>\n\n\n\n

      2 cups shredded chicken (cooked)<\/p>\n\n\n\n

      2 tsp salt<\/p>\n\n\n\n

      1 tsp pepper<\/p>\n\n\n\n

      2 T Mexican seasoning<\/p>\n\n\n\n

      1 T cumin<\/p>\n\n\n\n

      1 T chili powder <\/p>\n\n\n\n

      Saut\u00e9 garlic and onion in large pot. Add all other ingredients. Do not drain beans or tomatoes, use all the liquid. Simmer for 30 min. Just before serving add 2-3 limes and some chopped cilantro.<\/p>\n\n\n\n

      Put soup in bowls and add:<\/p>\n\n\n\n

      Avocado slices<\/p>\n\n\n\n

      Cheese<\/p>\n\n\n\n

      Sour cream<\/p>\n\n\n\n

      Tortilla chips<\/p>\n\n\n\n

      Protein Bar (Kelly)<\/strong><\/p>\n\n\n\n

      1st bowl<\/p>\n\n\n\n

      2 cups oats<\/p>\n\n\n\n

      1 cup choc or vanilla whey protein<\/p>\n\n\n\n

      1\/3 cup dried cherries<\/p>\n\n\n\n

      \u00bc cup sliced almonds<\/p>\n\n\n\n

      1\/2 tsp cinnamon<\/p>\n\n\n\n

      Mix together and set aside<\/p>\n\n\n\n

      Bowl 2<\/p>\n\n\n\n

      1\/2 cup peanut butter<\/p>\n\n\n\n

      1\/4 cup honey<\/p>\n\n\n\n

      1\/4 cup raw cocoa<\/p>\n\n\n\n

      1\/4 cup apple sauce or water<\/p>\n\n\n\n

      Put bowl 2 in microwave for 30 seconds and mix. Pour into dry ingredients and mix well. Refrigerate. Then pour into sprayed baking dish and refrigerate for 30 min. Next cut into bars.<\/p>\n\n\n\n

      Energy  Bites (Kelly)<\/strong><\/p>\n\n\n\n

      I c dry oats <\/p>\n\n\n\n

      1\/3 c raw cocoa or choc chips<\/p>\n\n\n\n

      1\/2 c peanut or almond butter<\/p>\n\n\n\n

      1\/2 c flaxseed<\/p>\n\n\n\n

      1\/3 c honey<\/p>\n\n\n\n

      1 t vanilla<\/p>\n\n\n\n

      Mix together and let stand in refrigerator 30 min. Next roll into balls & place on cookie sheet.Return to refrigerator for a couple of hours.<\/p>\n\n\n\n

      Salsa (Kelly)<\/strong><\/p>\n\n\n\n

      1 pkg cherub tomatoes<\/p>\n\n\n\n

      2 jalape\u00f1o chopped<\/p>\n\n\n\n

      1 onion, quartered<\/p>\n\n\n\n

      1 tsp garlic salt<\/p>\n\n\n\n

      1 lime, juiced<\/p>\n\n\n\n

      \u00bd tsp cumin<\/p>\n\n\n\n

      \u00bd tsp salt<\/p>\n\n\n\n

      Cilantro (cut the tops off and add them)<\/p>\n\n\n\n

      Pulse in food processor<\/p>\n\n\n\n

      Hummus (Kelly)<\/strong><\/p>\n\n\n\n

      1 can org. Garbanzo beans<\/p>\n\n\n\n

      2 T tahini. I use ziyad <\/p>\n\n\n\n

      1 can green chilies<\/p>\n\n\n\n

      1 lemon, juiced<\/p>\n\n\n\n

      Salt and pepper to taste<\/p>\n\n\n\n

      2 cloves garlic, minced<\/p>\n\n\n\n

      Cumin – about 1\/2 tsp<\/p>\n\n\n\n

      Dash. Tabasco<\/p>\n\n\n\n

      6 T olive oil<\/p>\n\n\n\n

      Combine in food processor except olive oil.  Add this at the end slowly<\/p>\n\n\n\n

      Cobb Dip (Kelly)<\/strong><\/p>\n\n\n\n

      8 oz. cream cheese, softened <\/p>\n\n\n\n

      1 c sour cream <\/p>\n\n\n\n

      1 pkg hidden valley ranch mix<\/p>\n\n\n\n

      1 head of romaine lettuce, chopped<\/p>\n\n\n\n

      1 roma tomato, chopped <\/p>\n\n\n\n

      \u00bd c cheddar cheese, shredded <\/p>\n\n\n\n

      \u00bd c grilled corn<\/p>\n\n\n\n

      \u00bc c bacon, cooked and crumbled<\/p>\n\n\n\n

      \u00bc c blue cheese crumbles<\/p>\n\n\n\n

      \u00bc c chopped green onions <\/p>\n\n\n\n

      1. Combine cream cheese, sour cream and ranch mix until smooth.<\/li>
      2. Spread on a 9 inch pie plate.<\/li>
      3. Top with lettuce, tomato, cheddar cheese, corn, green onions, bacon and blue cheese.<\/li>
      4. Eat with your favorite tortilla chips or crackers.<\/li><\/ol>\n\n\n\n

        Green Drink (Kelly)<\/strong><\/p>\n\n\n\n

        1 handful of spinach<\/p>\n\n\n\n

        1 orange peeled<\/p>\n\n\n\n

        1\/2 inch pineapple slice<\/p>\n\n\n\n

        Thin slice of lemon or lime including peel<\/p>\n\n\n\n

        1\/2 frozen banana<\/p>\n\n\n\n

        Squeeze of agave<\/p>\n\n\n\n

        Blend on smoothie setting<\/p>\n\n\n\n

        Bruschetta (Kelly)<\/strong><\/p>\n\n\n\n

        8 Roma tomatoes, diced<\/p>\n\n\n\n

        2 cloves garlic<\/p>\n\n\n\n

        1\/4 t salt and pepper<\/p>\n\n\n\n

        1 T. Balsamic vinegar<\/p>\n\n\n\n

        1\/3 c Basil<\/p>\n\n\n\n

        1 t Olive oil<\/p>\n\n\n\n

        1\/4 c Parmesan cheese<\/p>\n\n\n\n

        Pesto (Kelly)<\/strong><\/p>\n\n\n\n

        2 c basil<\/p>\n\n\n\n

        8 cloves garlic<\/p>\n\n\n\n

        1\/2 cup pine nuts <\/p>\n\n\n\n

        1\/2 cup Parmesan  cheese<\/p>\n\n\n\n

        3\/4 cup olive oil<\/p>\n\n\n\n

        Combine in food processor except olive oil.  Add this at the end slowly<\/p>\n\n\n\n

        Chicken Marsala (Matt)<\/strong><\/p>\n\n\n\n

        1 \u00bd pounds chicken breasts pounded flat<\/p>\n\n\n\n

        \u00bd  pound fresh mushrooms sliced<\/p>\n\n\n\n

        1 \u00bd tablespoons lemon juice<\/p>\n\n\n\n

        Butter<\/p>\n\n\n\n

        Olive oil<\/p>\n\n\n\n

        Flour <\/p>\n\n\n\n

        Salt<\/p>\n\n\n\n

        Pepper<\/p>\n\n\n\n

        \u00be cup Marsala or dry sherry<\/p>\n\n\n\n

        1 teaspoon beef stock base or 1 bouillon cube<\/p>\n\n\n\n

        1 tablespoon minced fresh parsley (optional)<\/p>\n\n\n\n

        Melt 2 tablespoons butter in a large skillet.  Saute mushrooms and sprinkle with lemon juice.  When mushrooms are limp set aside with juices.<\/p>\n\n\n\n

        Dust chicken in flour with salt and pepper.  Melt 2 tablespoons butter and equal amount olive oil on medium high heat in a larger skillet.  Brown both sides of chicken.  Keep chicken warm.<\/p>\n\n\n\n

        In same skillet deglaze with wine, add beef base, and scrape up all of the pan bits and juices into sauce.  Return mushrooms to skillet.  Sauce can be expanded and thickened with extra chicken stock and corn starch (especially if Shane is invited).  <\/p>\n\n\n\n

        Serve chicken over mashed potatoes or pasta with sauce.  Garnish with parsley.  <\/p>\n\n\n\n

        Chicken Piccata (Matt)<\/strong><\/p>\n\n\n\n

        4 whole chicken breasts pounded to \u00bc inch thick<\/p>\n\n\n\n

        \u00bd cup flour<\/p>\n\n\n\n

        \u00bc teaspoon pepper<\/p>\n\n\n\n

        Paprika<\/p>\n\n\n\n

        \u00bc cup butter<\/p>\n\n\n\n

        1 tablespoon olive oil<\/p>\n\n\n\n

        2-4 tablespoons madiera wine or white wine<\/p>\n\n\n\n

        3 tablespoons lemon juice<\/p>\n\n\n\n

        2 tablespoons capers<\/p>\n\n\n\n

        \u00bc cup minced fresh parsley (optional)<\/p>\n\n\n\n

        Coat chicken with flour, paprika and pepper.  Heat butter and oil in a large skillet and brown chicken on both sides.  Remove and keep warm.  <\/p>\n\n\n\n

        In same skillet stir in wine, lemon juice and capers.  The sauce can be expanded by using chicken stock, extra butter and oil.  It can be thickened with corn starch mixed in with the chicken stock.  <\/p>\n\n\n\n

        Chinese Asparagus Chicken with Black Bean Sauce (Matt)<\/strong><\/p>\n\n\n\n

        1 tablespoon black beans<\/p>\n\n\n\n

        2 cloves garlic minced<\/p>\n\n\n\n

        2 whole chicken breasts cut into cubes<\/p>\n\n\n\n

        1 tablespoon soy sauce<\/p>\n\n\n\n

        1 tablespoon cornstarch<\/p>\n\n\n\n

        4 tablespoons peanut oil, divided<\/p>\n\n\n\n

        4 cups fresh asparagus trimmed and cut into 1 \u00bd inch diagonal slices (can substitute green beans for asparagus)<\/p>\n\n\n\n

        Pinch of salt<\/p>\n\n\n\n

        1 tablespoon water<\/p>\n\n\n\n

        1 teaspoon sugar<\/p>\n\n\n\n

        1 tablespoon cornstarch<\/p>\n\n\n\n

        1 tablespoon soy sauce<\/p>\n\n\n\n

        \u00be cup chicken broth<\/p>\n\n\n\n

        4 cups hot cooked white rice<\/p>\n\n\n\n

        Rinse black beans and mash with garlic.  Add cornstarch, soy sauce and chicken in a bowl and set aside.<\/p>\n\n\n\n

        Heat 2 tablespoons oil in wok and stir fry asparagus for one minute.  Add water, cover and steam for 30 seconds.  Remove and set aside.  <\/p>\n\n\n\n

        Combine sugar, cornstarch, soy sauce and chicken broth in a shaker jar and set aside.   Add 2 tablespoons oil to the wok and sear chicken on high (about 3 minutes).  Add broth mixture from shaker jar and stir until thickened.  Return asparagus to wok and toss until heated.  Serve over rice.  <\/p>\n\n\n\n

        Bulgogi – Korean Flank Steak (Matt)<\/strong><\/p>\n\n\n\n

        5 green onions, chopped<\/p>\n\n\n\n

        4 cloves garlic, minced<\/p>\n\n\n\n

        \u00bd cup plus 2 tablespoons soy sauce<\/p>\n\n\n\n

        \u00bd cup sugar<\/p>\n\n\n\n

        \u00bc cup dark sesame oil<\/p>\n\n\n\n

        \u00bc cup dry sherry<\/p>\n\n\n\n

        1 teaspoon (or more) grated fresh ginger<\/p>\n\n\n\n

        \u00bd teaspoon pepper<\/p>\n\n\n\n

        2 pounds flank steak<\/p>\n\n\n\n

        In a 9X13\u201d dish marinate the steak in all the rest of the ingredients at least 6 hours.  Overnight is better.  Grill steak on high approx. 6 minutes per side turning once.  Let meat rest before slicing against the grain.  Serve sliced meat in lettuce with chili garlic sauce or Sriracha.  <\/p>\n\n\n\n

        Chili Verde (Kelly)<\/strong><\/p>\n\n\n\n

        2 lb pork shoulder in 1 inch pieces<\/p>\n\n\n\n

        \u2153 c flour<\/p>\n\n\n\n

        1 \u00bd teas salt<\/p>\n\n\n\n

        Oil<\/p>\n\n\n\n

        1 tsp cumin<\/p>\n\n\n\n

        1 tsp sugar<\/p>\n\n\n\n

        28 oz can chopped tomatoes <\/p>\n\n\n\n

        2 T lemon juice<\/p>\n\n\n\n

        1 clove garlic crushed <\/p>\n\n\n\n

        1 beef bouillon <\/p>\n\n\n\n

        \u00bd c boiling H2O<\/p>\n\n\n\n

        1 can chopped green Chili’s<\/p>\n\n\n\n

        1 onion chopped<\/p>\n\n\n\n

        1 red bell pepper, chopped<\/p>\n\n\n\n

        Dredge meat in flour and sugar. Brown in oil.  Sprinkle meat with cumin and sugar.  Add in onions, red peppers and garlic. Dissolve bouillon in water. Add juice from tomatoes, lemon juice and beef broth to pan. Cover tightly and cook slowly for 45 minutes. Add tomatoes and green Chili’s and cook covered for 10-15 minutes or until meat is tender.<\/p>\n\n\n\n

        Beef Stroganoff (Kelly)<\/strong><\/p>\n\n\n\n

        \u00bc c chopped onion<\/p>\n\n\n\n

        \u215b c butter<\/p>\n\n\n\n

        1 cup sour cream<\/p>\n\n\n\n

        2 tsp salt<\/p>\n\n\n\n

        1 pkg mushrooms, chopped<\/p>\n\n\n\n

        1 can cream of chicken soup, undiluted <\/p>\n\n\n\n

        1 garlic clove, minced<\/p>\n\n\n\n

        1 # ground beef or buffalo<\/p>\n\n\n\n

        2T flour<\/p>\n\n\n\n

        \u00bc t pepper<\/p>\n\n\n\n

        Saut\u00e9 onions, mushrooms and garlic in butter over medium heat. Add meat and brown. Add flour, salt and pepper, cook 5 minutes. Add soup, simmer uncovered for 10 minutes. Stir in sour cream heat through. Add a dash of cooking sherry. Serve with cooked noodles.<\/p>\n\n\n\n

        Lasagna (Kelly)<\/strong><\/p>\n\n\n\n

        1 pkg lasagna noodles<\/p>\n\n\n\n

        1 bottle spaghetti sauce<\/p>\n\n\n\n

        2 cups spinach, okay to use frozen<\/p>\n\n\n\n

        1 small container low fat ricotta cheese<\/p>\n\n\n\n

        2 c. Mozzarella cheese<\/p>\n\n\n\n

        1 pkg fresh mushrooms, chopped<\/p>\n\n\n\n

        1 sweet onion, chopped<\/p>\n\n\n\n

        1-2 cloves garlic, minced<\/p>\n\n\n\n

        1 # ground sausage <\/p>\n\n\n\n

        Parmesan cheese as desired<\/p>\n\n\n\n

        Preheat oven to 350 degrees.<\/p>\n\n\n\n

        Saut\u00e9 onion, mushrooms, sausage  and garlic. Combine  onion mixture with spinach ricotta and 1 cup mozzarella cheese. Spray dish with olive oil. Pour sauce in oven safe dish, layer uncooked lasagna noodles, sauce, spinach mixture, Parmesan cheese, noodles and sauce.<\/p>\n\n\n\n

        Bake covered for 30 min. Take off cover, and add remaining cheese. Bake 15 more minutes. Cool and serve.<\/p>\n\n\n\n

        Whole Wheat Pancakes (Matt)<\/strong><\/p>\n\n\n\n

        1 cup whole wheat (kernels of wheat, not whole wheat flour)<\/p>\n\n\n\n

        1 \u00bd cup milk or buttermilk, divided<\/p>\n\n\n\n

        2 eggs<\/p>\n\n\n\n

        \u00bd teaspoon salt<\/p>\n\n\n\n

        \u00bc cup vegetable oil<\/p>\n\n\n\n

        2 teaspoons baking powder<\/p>\n\n\n\n

        1 teaspoon baking soda<\/p>\n\n\n\n

        3 tablespoons brown sugar<\/p>\n\n\n\n

        Blend wheat and 1 cup milk in blender on high for 4 minutes.  Add remaining ingredients and blend until mixed.  Cook on preheated griddle and serve with honey strawberry syrup.<\/p>\n\n\n\n

        Honey Strawberry Syrup (Matt)<\/strong><\/p>\n\n\n\n

        \u00bc cup butter softened<\/p>\n\n\n\n

        \u00bd cup honey <\/p>\n\n\n\n

        1 pint fresh or frozen strawberries cleaned and sliced.  <\/p>\n\n\n\n

        Combine all ingredients in a blender or food processor.  Blend until smooth (about 30 seconds).  Put in bowl and refrigerate until ready to use.  <\/p>\n\n\n\n

        Poppy Seed Bread (Grandma)<\/strong><\/p>\n\n\n\n

        3 c. flour<\/p>\n\n\n\n

        2 \u00bd c. sugar <\/p>\n\n\n\n

        1 \u00bd c. milk<\/p>\n\n\n\n

        1 \u215b c. oil<\/p>\n\n\n\n

        3 eggs<\/p>\n\n\n\n

        1 \u00bd  t. Baking powder<\/p>\n\n\n\n

        \u00bd t. salt<\/p>\n\n\n\n

        1 \u00bd t. vanilla<\/p>\n\n\n\n

        1 \u00bd t. Almond flavoring<\/p>\n\n\n\n

        2 T. poppy seeds<\/p>\n\n\n\n

        Combine all dry ingredients, then beat eggs with a fork and combine with other liquids and mix with dry ingredients.  Grease and flour bread pans well (makes three medium loaves). Fill bread pans a little more than half full.  Bake at 350 for 50 to 60 minutes, less time for small loaves.<\/p>\n\n\n\n

        Carrots in Almond Sauce (Grandma)<\/strong><\/p>\n\n\n\n

        1 lb. carrots julienned or grated thickly<\/p>\n\n\n\n

        \u00bd c. sliced green onions<\/p>\n\n\n\n

        \u00bc cup butter<\/p>\n\n\n\n

        1 t cornstarch<\/p>\n\n\n\n

        \u00bc cup water<\/p>\n\n\n\n

        \u00bd t chicken bouillon granules or 1 t.chicken bouillon paste<\/p>\n\n\n\n

        \u00bd t. Dill weed<\/p>\n\n\n\n

        \u215b t. Pepper<\/p>\n\n\n\n

        \u00bc cup sliced almonds toasted<\/p>\n\n\n\n

        Cook carrots, transfer to serving bowl.  In a sauce pan saute onions and butter.  Combine water and cornstarch, stir into onions.  Add bouillon, dill and pepper.  Stir for one minute.<\/p>\n\n\n\n

        Cranberry Salsa (Grandma)<\/strong><\/p>\n\n\n\n

        12 oz. package fresh cranberries<\/p>\n\n\n\n

        \u00be cup sugar<\/p>\n\n\n\n

        1 jalapeno, chopped (no seeds)<\/p>\n\n\n\n

        2 green onions<\/p>\n\n\n\n

        3 T. chopped fresh cilantro<\/p>\n\n\n\n

        \u00bc t. Cumin<\/p>\n\n\n\n

        Coarsely chop all ingredients either by hand or in a food processor.  Serve over cream cheese with chips or crackers.  Makes enough to cover about 1 \u00bd blocks of cream cheese.<\/p>\n\n\n\n

        Tomato Basil Soup (Grandma)<\/strong><\/p>\n\n\n\n

        2 cans diced tomatoes<\/p>\n\n\n\n

        2 cans diced tomatoes with onions<\/p>\n\n\n\n

        1 can chicken broth<\/p>\n\n\n\n

        1 T. dried basil or \u00bc cup fresh basil chopped<\/p>\n\n\n\n

        1 t. Sugar<\/p>\n\n\n\n

        Salt and pepper to taste<\/p>\n\n\n\n

        Combine ingredients above and blend in a blender by pulsing a few times. Bring to a boil and then lower temperature to simmer and simmer for 20 minutes.<\/p>\n\n\n\n

        Add:<\/p>\n\n\n\n

        1 cube butter<\/p>\n\n\n\n

        1 cup cream<\/p>\n\n\n\n

        Apple Syrup (Grandma)<\/strong><\/p>\n\n\n\n

        1 cup sugar<\/p>\n\n\n\n

        2 T. cornstarch<\/p>\n\n\n\n

        \u00bd  t. Cinnamon<\/p>\n\n\n\n

        \u00bd t. Nutmeg<\/p>\n\n\n\n

        2. T. lemon juice<\/p>\n\n\n\n

        2 cups apple juice<\/p>\n\n\n\n

        \u00bc cup butter<\/p>\n\n\n\n

        Combine all ingredients bring to a boil and reduce to desired consistency.<\/p>\n\n\n\n

        Apple Crisp (Grandma)<\/strong><\/p>\n\n\n\n

        Topping:<\/p>\n\n\n\n

        1 cup butter, cold<\/p>\n\n\n\n

        1 cup brown sugar<\/p>\n\n\n\n

        1 cup flour<\/p>\n\n\n\n

        1 cup oatmeal<\/p>\n\n\n\n

        \u00bc teaspoon baking powder<\/p>\n\n\n\n

        In a large bowl mix together butter, brown sugar, oatmeal and baking powder just until the butter is broken up and the ingredients are mixed.  Mixture should be crumbly. Set aside.<\/p>\n\n\n\n

        Filling:<\/p>\n\n\n\n

        6 cups canned apples or 6 to 8 fresh apples, peeled and sliced<\/p>\n\n\n\n

        \u00bd cup sugar <\/p>\n\n\n\n

        \u00bc teaspoon salt<\/p>\n\n\n\n

        1 teaspoon cinnamon<\/p>\n\n\n\n

        Place apples in a 9×13-inch pan.  Sprinkle with sugar, salt and cinnamon.  Then spread the topping on top of the apples.  Bake at 350 degrees for 25 to 35 minutes or until golden brown.  If If If fresh apples are used, bake for 45 minutes.  Serve warm or cold with whipped cream or ice cream.  Makes 12 to 15 servings.<\/p>\n\n\n\n

        Fresh Triple Berry Crisp (Grandma)<\/strong><\/p>\n\n\n\n

        Use the same topping as Apple Crisp<\/p>\n\n\n\n

        Filling:<\/p>\n\n\n\n

        Cover the bottom of a 9×13-inch pan with a mixture of either frozen or fresh raspberries, blueberries, blackberries and strawberries.<\/p>\n\n\n\n

        Sprinkle with \u00bd cup sugar and at least 1 teaspoon cinnamon.  Then follow the same instructions as the apple crisp.<\/p>\n\n\n\n

        Romaine Salad with Grilled Corn, Avocado and Pasilla Peppers (Grandma)<\/strong><\/p>\n\n\n\n

        2 teaspoons canola oil<\/p>\n\n\n\n

        2 ears yellow corn, husked<\/p>\n\n\n\n

        2 pasilla peppers<\/p>\n\n\n\n

        \u00bc red onion, thinly sliced<\/p>\n\n\n\n

        2 teaspoons kosher salt<\/p>\n\n\n\n

        1 large head romaine lettuce, washed and spun dry<\/p>\n\n\n\n

        1 avocado, ripe but firm<\/p>\n\n\n\n

        10 grape tomatoes sliced in half<\/p>\n\n\n\n

        \u00bc cup roasted pumpkin seeds<\/p>\n\n\n\n

        \u00bc cup fresh lime juice<\/p>\n\n\n\n

        3 tablespoons cilantro, chopped<\/p>\n\n\n\n

        1 teaspoons chile powder<\/p>\n\n\n\n

        \u00bd teaspoon cumin powder<\/p>\n\n\n\n

        1 teaspoon agave nectar or sugar<\/p>\n\n\n\n

        \u2153 cup extra virgin olive oil<\/p>\n\n\n\n

        Salt and pepper to taste<\/p>\n\n\n\n

        Grill corn on broil in the oven or on an outdoor grill.  Set aside to cool and then cut if kernels off the cob.<\/p>\n\n\n\n

        Char the pasilla peppers directly over a medium flame until the skins are blackened all over.  Put in plastic bag and set aside to cool.  Using a paper towel, rub the charred skin off the peppers.  Remove the core, seeds and veins from the peppers and cut in slices.<\/p>\n\n\n\n

        In a separate bowl, toss the red onion slices with 1 T. salt and set aside for 20 minutes.  Rinse and drain the onions and blot them dry with a paper towel.  Set aside.<\/p>\n\n\n\n

        Finely shred the romaine lettuce by slicing across the leaves. Cut the avocadoes in slices or chunks and toss with a little lime juice.  Add to the lettuce along with the corn, peppers, pumpkin seeds and the tomatoes just before serving.<\/p>\n\n\n\n

        Combine the remaining ingredients. Whisk until emulsified.<\/p>\n\n\n\n

        Toss the salad with the dressing just enough to coat the ingredients.<\/p>\n\n\n\n

        Asparagus with Herbs (Grandma)<\/strong><\/p>\n\n\n\n

        3 lbs. Asparagus<\/p>\n\n\n\n

        10 fresh basil leaves<\/p>\n\n\n\n

        4 watercress leaves<\/p>\n\n\n\n

        5 large mint leaves<\/p>\n\n\n\n

        Small handful parsley<\/p>\n\n\n\n

        1 tablespoon chives<\/p>\n\n\n\n

        \u00bd t salt<\/p>\n\n\n\n

        \u00bc t pepper<\/p>\n\n\n\n

        3 tablespoons lemon juice<\/p>\n\n\n\n

        \u2153 cup olive oil<\/p>\n\n\n\n

        Steam or roast asparagus.  Put the herbs in a blender and slowly add the remaining ingredients.  Arrange the asparagus on serving dish and drizzle the herb mixture over the top.<\/p>\n\n\n\n

        Lemon Bars (Grandma)<\/strong><\/p>\n\n\n\n

        Crust:<\/p>\n\n\n\n

        2 cups flour<\/p>\n\n\n\n

        \u00bd cup powdered sugar<\/p>\n\n\n\n

        1 cup butter<\/p>\n\n\n\n

        \u00bd cup finely chopped nuts<\/p>\n\n\n\n

        Press in the bottom of a 9×13-inch pan and bake at 350 degrees for 20 to 25 minutes.<\/p>\n\n\n\n

        Filling:<\/p>\n\n\n\n

        4 eggs<\/p>\n\n\n\n

        2 cups sugar<\/p>\n\n\n\n

        \u00bd cup fresh lemon juice<\/p>\n\n\n\n

        Blend until smooth and then add:<\/p>\n\n\n\n

        \u00bc cup plus 2 t. Flour<\/p>\n\n\n\n

        \u00bd teaspoon baking powder<\/p>\n\n\n\n

        2 teaspoons lemon zest<\/p>\n\n\n\n

        Pour over crust and bake at 350 degrees for 25 minutes.  Cool and sprinkle with powdered sugar.<\/p>\n\n\n\n

        Wintery Day Bean Soup (Grandma)<\/strong><\/p>\n\n\n\n

        2 cups mixed dried beans<\/p>\n\n\n\n

        2 tablespoons salt<\/p>\n\n\n\n

        2 quarts water<\/p>\n\n\n\n

        2 cups diced ham or sliced smoked sausage<\/p>\n\n\n\n

        1 large onion chopped<\/p>\n\n\n\n

        1 clove garlic, minced<\/p>\n\n\n\n

        1 teaspoon chili powder<\/p>\n\n\n\n

        1 28-ounce can tomatoes, chopped<\/p>\n\n\n\n

        1 to 2 tablespoons lemon juice<\/p>\n\n\n\n

        Use at least 5 varieties of beans. Rinse beans, place in large kettle.  Cover with water, add salt and soak overnight.  Drain; add 2 quarts water and ham\/sausage. Simmer for 2 \u00bd to 3 hours\/  Add onion, garlic, chili powder, tomatoes and lemon juice.  Simmer 45 minutes.  Add salt and pepper to taste.<\/p>\n\n\n\n

        Fresh Pesto with Linguine<\/strong><\/p>\n\n\n\n

        1 cup firmly packed fresh basil leaves, washed and well dried<\/p>\n\n\n\n

        3 tablespoons grated parmesan cheese<\/p>\n\n\n\n

        2 tablespoons grated romano cheese<\/p>\n\n\n\n

        3 tablespoons pine nuts<\/p>\n\n\n\n

        3 cloves garlic<\/p>\n\n\n\n

        \u00bd cup extra virgin olive oil<\/p>\n\n\n\n

        Salt to taste, about \u00bd teaspoon<\/p>\n\n\n\n

        1 \u00bc lb. linguine<\/p>\n\n\n\n

        In a food processor combine basil and salt.  Process until chopped.  Add cheeses, pine nuts, garlic and olive oil.  Process until smooth and creamy.  Serve over cooked linguine.<\/p>\n\n\n\n

        Molasses Cookies (Grandma)<\/strong><\/p>\n\n\n\n

        \u00be cup butter<\/p>\n\n\n\n

        1 cup brown sugar<\/p>\n\n\n\n

        1 egg<\/p>\n\n\n\n

        \u00bc cup molasses<\/p>\n\n\n\n

        2\/1\/4 cup flour<\/p>\n\n\n\n

        2 teaspoons soda<\/p>\n\n\n\n

        \u00bd teaspoon cloves<\/p>\n\n\n\n

        1 teaspoon cinnamon<\/p>\n\n\n\n

        1 teaspoon ginger<\/p>\n\n\n\n

        \u00bc teaspoon salt<\/p>\n\n\n\n

        Mix butter, sugar, eggs and molasses.  Blend all dry ingredients.  Mix all ingredients together and chill dough.  Roll into balls and dip in sugar.  Bake at 350 degrees for 10 minutes.<\/p>\n\n\n\n

        Cumin-Chile Pork Kebabs (Grandma)<\/strong><\/p>\n\n\n\n

        2 tablespoons cumin seeds<\/p>\n\n\n\n

        4 scallions roughly chopped<\/p>\n\n\n\n

        1 jalapeno pepper chopped<\/p>\n\n\n\n

        1 2-inch piece of ginger rough chopped<\/p>\n\n\n\n

        1 clove garlic<\/p>\n\n\n\n

        3 tablespoons vegetable oil<\/p>\n\n\n\n

        1 tablespoon packed brown sugar<\/p>\n\n\n\n

        \u00bc cup plus 2 teaspoons soy sauce<\/p>\n\n\n\n

        1 teaspoon chinese five spice<\/p>\n\n\n\n

        Salt and pepper<\/p>\n\n\n\n

        2 pork tenderloins, about 1 \u00bd lbs.<\/p>\n\n\n\n

        \u00bc cup rice vinegar<\/p>\n\n\n\n

        1 teaspoon toasted sesame oil<\/p>\n\n\n\n

        You can make these into kebabs or you can roast or grill the whole loins and then slice when serving.<\/p>\n\n\n\n

        Easy Way:<\/p>\n\n\n\n

        Combine all of the ingredients except the pork in a blender or food processor.  Marinate the meat for a couple of hours or overnight.  Grill the marinated pork loins and baste the meat with the marinade while grilling.<\/p>\n\n\n\n

        Regular directions:<\/p>\n\n\n\n

        Soak 12 long wooden skewers in water at least 30 minutes.  Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes.  Transfer to a plate<\/p>\n\n\n\n

        Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five spice powder, \u00be teaspoon salt and \u00bd teaspoon pepper in a food processor and pulse until a paste forms.  Add the toasted cumin seeds, pulse once or twice to crack them slightly.<\/p>\n\n\n\n

        Lightly season the pork with salt and pepper, rub with about three-quarters of the cumin paste.  Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour.<\/p>\n\n\n\n

        Meanwhile, make the sauce:  Combine 1 teaspoon of the remaining cumin past, the remaining \u00bc cup soy sauce, the vinegar, sesame oil and 2 tablespoon water in a small bowl.  Stir in the sliced scallion and set aside. <\/p>\n\n\n\n

        Preheat a grill to medium.  Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl, set aside for basting.  Generously brush the grill grates with vegetable oil.  Thread 3\/ or 4 pieces of oprk on each skewer and brush with vegetable oil.  Grill the kebabs, turning until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute.  Let rest 5 minutes before serving.  Drizzle with the sauce.<\/p>\n\n\n\n

        Hot Chocolate (Jennifer)<\/strong><\/p>\n\n\n\n

        2 cups milk<\/p>\n\n\n\n

        \u00bd cup brown sugar<\/p>\n\n\n\n

        1 teaspoon vanilla<\/p>\n\n\n\n

        1 teaspoon almond flavoring<\/p>\n\n\n\n

        1 tablespoon cinnamon<\/p>\n\n\n\n

        2 tablespoons chocolate chips<\/p>\n\n\n\n

        Combine all ingredients and heat slowly and gently until the chocolate chips are melted.<\/p>\n\n\n\n

        Caramel Corn (Grandma)<\/strong><\/p>\n\n\n\n

        \u00bd  cup butter<\/p>\n\n\n\n

        2 cup brown sugar<\/p>\n\n\n\n

        1 cup corn syrup<\/p>\n\n\n\n

        1 cup sweetened condensed milk<\/p>\n\n\n\n

        10 quarts popcorn, popped<\/p>\n\n\n\n

        Combine all ingredients except the popcorn in a pan and cook to a soft ball stage, 240 degrees.  Pour gradually over popcorn slowly while stirring.<\/p>\n\n\n\n

        Cole Slaw  (Grandma Helen)<\/strong><\/p>\n\n\n\n

        2 tablespoons sesame seeds<\/p>\n\n\n\n

        \u00bd cup slivered almonds<\/p>\n\n\n\n

        1 pkg. Top ramen seasoning (chicken)<\/p>\n\n\n\n

        2 green onions<\/p>\n\n\n\n

        2 tablespoons sugar<\/p>\n\n\n\n

        1 teaspoon salt<\/p>\n\n\n\n

        \u00bd cup oil<\/p>\n\n\n\n

        3 tablespoons red wine vinegar<\/p>\n\n\n\n

        \u00bd teaspoon pepper<\/p>\n\n\n\n

        \u00bd head cabbage, shredded<\/p>\n\n\n\n

        Toast the almonds and sesame seeds until golden brown.  Combine them with the rest of the ingredients except the cabbage to make the dressing.  Toss the dressing with the shredded cabbage just before serving.<\/p>\n\n\n\n

        Fresh Peach Pie  (Grandma)<\/strong><\/p>\n\n\n\n

        3 oz. pudding powder, not instant<\/p>\n\n\n\n

        1 cup nectar, peach or apricot<\/p>\n\n\n\n

        \u00bc cup sugar<\/p>\n\n\n\n

        1 tablespoon lemon juice<\/p>\n\n\n\n

        Stir and heat to a full boil.  Take off heat.  Cool and then add about 5 or 6 sliced fresh peaches.  Pour into a 9 inch pie shell. See pie crust recipe.<\/p>\n\n\n\n

        Peanut Butter Treats  (Grandma)<\/strong><\/p>\n\n\n\n

        2 small pkgs. White chocolate chips, melted<\/p>\n\n\n\n

        1 cup creamy peanut butter<\/p>\n\n\n\n

        2 cups miniature marshmallows<\/p>\n\n\n\n

        1 cup salted peanuts<\/p>\n\n\n\n

        2 cups rice krispies<\/p>\n\n\n\n

        Combine all ingredients. If the mixture is too runny add more of any of the ingredients until it holds its shape.  Drop by spoonfuls on waxed paper.  Let cool and dry. <\/p>\n\n\n\n

        Broccoli Romaine Salad (Grandma)<\/strong><\/p>\n\n\n\n

        Stir and brown over medium heat:<\/p>\n\n\n\n

        1 cup chopped pecans or walnuts<\/p>\n\n\n\n

        4 tablespoons butter <\/p>\n\n\n\n

        1 pkg. Ramen noodles, just the noodles not the seasoning.<\/p>\n\n\n\n

        Combine:<\/p>\n\n\n\n

        1 bunch chopped broccoli, I like it finely chopped<\/p>\n\n\n\n

        4 green onions sliced<\/p>\n\n\n\n

        2 heads romaine lettuce chopped<\/p>\n\n\n\n

        Just before serving top with the browned noodles and nuts and pour on the dressing below:<\/p>\n\n\n\n

        Dressing:<\/p>\n\n\n\n

        \u00bd c. oil<\/p>\n\n\n\n

        \u00bd cup sugar<\/p>\n\n\n\n

        \u00bc cup vinegar<\/p>\n\n\n\n

        1 \u00bd tablespoon soy sauce<\/p>\n\n\n\n

        Pepper to taste<\/p>\n\n\n\n

        This salad is best eaten right away.  It gets soggy fast.<\/p>\n\n\n\n

        Zucchini Bread (Grandma)<\/strong><\/p>\n\n\n\n

        Yield:  2 loaves<\/p>\n\n\n\n

        3 eggs<\/p>\n\n\n\n

        1 cup vegetable oil<\/p>\n\n\n\n

        1 2\/4 cups sugar<\/p>\n\n\n\n

        2 cups grated zucchini<\/p>\n\n\n\n

        2 teaspoons vanilla<\/p>\n\n\n\n

        3 cups flour<\/p>\n\n\n\n

        3 teaspoons cinnamon<\/p>\n\n\n\n

        \u215b teaspoon nutmeg<\/p>\n\n\n\n

        1 teaspoon baking soda<\/p>\n\n\n\n

        \u00bd teaspoon baking powder<\/p>\n\n\n\n

        1 teaspoon salt<\/p>\n\n\n\n

        \u00bd cup chopped pecans or walnuts<\/p>\n\n\n\n

        1 cup dried cranberries, raisins or chocolate chips or a combination<\/p>\n\n\n\n

        Preheat oven to 350 degrees F.  Grease and flour two 8×4 inch loaf pans liberally.<\/p>\n\n\n\n

        In a large bowl beat the eggs with a whisk.  Mix in oil and sugar, then zucchini and vanilla.  Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt as well as nuts, etc.  Stir this into the egg mixture.  Divide the batter into prepared pans<\/p>\n\n\n\n

        Bake loaves for 60 minutes or until a tester inserted into the center comes out clean.<\/p>\n\n\n\n

        Cafe Rio Dressing (Grandma)<\/strong><\/p>\n\n\n\n

        2 tomatillas<\/p>\n\n\n\n

        1 anaheim pepper<\/p>\n\n\n\n

        1 cup cilantro<\/p>\n\n\n\n

        Feta cheese<\/p>\n\n\n\n

        1 cup mayonnaise<\/p>\n\n\n\n

        1 clove garlic<\/p>\n\n\n\n

        1 cup vegetable oil<\/p>\n\n\n\n

        1 cup red wine vinegar<\/p>\n\n\n\n

        1 teaspoon pepper<\/p>\n\n\n\n

        1 teaspoon salt<\/p>\n\n\n\n

        Combine all ingredients in a blender until smooth.<\/p>\n\n\n\n

        Salsa (Grandma)<\/strong><\/p>\n\n\n\n

        2 lbs. Grape tomatoes<\/p>\n\n\n\n

        1 large sweet onion<\/p>\n\n\n\n

        2 jalapeno peppers<\/p>\n\n\n\n

        1 large bunch cilantro<\/p>\n\n\n\n

        1 tablespoon garlic salt<\/p>\n\n\n\n

        Pepper to taste, use quite a bit<\/p>\n\n\n\n

        Juice of one lime<\/p>\n\n\n\n

        Chop tomatoes in food processor coarsely.  Cut onion in chunks and chop in food processor coarsely and add to the tomatoes.  Slice the peppers and take out most of the seeds unless you want the salsa really hot.  Chop coarsely in the food processor.  Wash cilantro and chop with a knife.  Do not put in the food processor or it will turn to mush.  Combine all ingredients and blend.  It will only last a couple or three days.  It is best used the same day.<\/p>\n\n\n\n

        Mashed Potatoes  (Grandma)<\/strong><\/p>\n\n\n\n

        6 or 7 very large baking potatoes (russet), peeled and sliced<\/p>\n\n\n\n

        \u00bd cup butter<\/p>\n\n\n\n

        1 cup sour cream<\/p>\n\n\n\n

        2 cups milk<\/p>\n\n\n\n

        Cook the potatoes until tender, drain, and set aside.  Heat the remaining ingredients in a pan or in the microwave until they are very hot but not boiling.  Mash the potatoes well and then add the hot mixture gradually while continuing to mash or whip with the masher.  Mash or whip until the potatoes are smooth and creamy.  It is important that you do not put anything cold into the potatoes because it makes them starchy and not as fluffy.  If you need a little more milk heat it before adding to the potatoes.<\/p>\n\n\n\n

        Pie Crust (Grandma)<\/strong><\/p>\n\n\n\n

        2 cups flour<\/p>\n\n\n\n

        1 cup crisco shortening (cannot be a cheaper brand)<\/p>\n\n\n\n

        1 teaspoon salt<\/p>\n\n\n\n

        \u00bc cup cold water<\/p>\n\n\n\n

        1 tablespoon white vinegar<\/p>\n\n\n\n

        Mix crisco and flour and salt with a pastry blender until it is thoroughly blended.  It will be the consistency of play dough.  Add the vinegar to the water and add the water and vinegar mixture to the dough stirring with a fork.  Add the liquid a couple of tablespoons at a time and then mix.  Be sure to add all of the liquid even though it will seem very sticky.  Divide the dough into two balls.  Place the ball on a well floured surface or pastry sheet.  Roll out enough to cover the bottom of a 9 inch pie plate.  If the dough breaks when you pick it up it means that there is not enough liquid.<\/p>\n\n\n\n

        Never try to roll out a piece of dough more than once.  If you are making a two crust pie, put the first crust in the bottom, fill it with the filling and then cover with the top crust and bake.  If you are making a single crust pie, cover the bottom of two pie plates and bake at 425 degrees until golden brown.<\/p>\n\n\n\n

        Country Baby Back Ribs (Grandma)<\/strong><\/p>\n\n\n\n

        3 to 4 pounds baby back ribs (full racks)<\/p>\n\n\n\n

        Sweet Baby Rays Barbeque Sauce<\/p>\n\n\n\n

        Brush racks of ribs with sauce and brown on a grill on in the oven on broil.  When the racks are brown turn them over and brown on the other side.<\/p>\n\n\n\n

        Put browned racks of ribs in a shallow baking pan and brush with more barbeque sauce.  Cover tightly with tin foil and cook for 5 hours at 250 degrees.  The meat should fall off the bone when served.<\/p>\n\n\n\n

        Pot Roast with Country Gravy (Grandma)<\/strong><\/p>\n\n\n\n

        3 to 4 pounds chuck pot roast (good quality, cheap is not as good)<\/p>\n\n\n\n

        Johnny\u2019s Seasoning Salt or another good brand<\/p>\n\n\n\n

        Salt and pepper to taste<\/p>\n\n\n\n

        1 tablespoon vegetable oil<\/p>\n\n\n\n

        Coat the roast with the seasoning salt and salt and pepper. In a dutch oven or a very heavy pan brown the roast on the top of the stove.  Brown both sides and remove from the heat.  Cover with the heavy lid and cook in the oven at 300 degrees for approximately 3 \u00bd to 4 hours.<\/p>\n\n\n\n

        Remove the roast from the pan and cover while preparing the gravy.  Use all of the drippings, add a little water and a package of brown gravy mix.  Stir to remove lumps.  Prepare thickening with \u00bc cup flour and \u00bd cup of water. Mix with a wire whisk until smooth.  If it is too thick add a little more water.  Bring the gravy to a boil and gradually add the thickening while stirring briskly with the wire whisk until desired thickness.  Be careful not to make it too thick.  Serve over mashed potatoes.<\/p>\n\n\n\n

        Pasta Salad  (Grandma)<\/strong><\/p>\n\n\n\n

        1 package pasta, whatever shape you like<\/p>\n\n\n\n

        \u00bd cup sun-dried tomatoes chopped<\/p>\n\n\n\n

        12 grape tomatoes cut in half<\/p>\n\n\n\n

        1 regular sized can of black olives, sliced<\/p>\n\n\n\n

        \u00be cup fresh basil chopped<\/p>\n\n\n\n

        4 cloves garlic minced<\/p>\n\n\n\n

        \u00bd cup grated parmesan cheese<\/p>\n\n\n\n

        2 to three cups fresh spinach<\/p>\n\n\n\n

        Salt and pepper to taste<\/p>\n\n\n\n

        Italian dressing, your favorite brand<\/p>\n\n\n\n

        Cook pasta until tender but not mushy.  Cool and add the tomatoes, basil, garlic and salt and pepper.  Just before serving stir in the fresh spinach and enough Italian dressing to coat lightly.  Add more salt and pepper if needed.<\/p>\n\n\n\n

        Strawberry Romaine Salad (Grandma)<\/strong><\/p>\n\n\n\n

        2 heads romaine lettuce, washed and cut in bite sized pieces<\/p>\n\n\n\n

        15 strawberries or approximately 1 pound, washed and sliced<\/p>\n\n\n\n

        \u00bd medium sized sweet onion or red onion<\/p>\n\n\n\n

        1 cup blanched asparagus or fresh green beans<\/p>\n\n\n\n

        \u00bd cup crumbled feta cheese<\/p>\n\n\n\n

        \u00bd cup whole pecans, or candied pecans<\/p>\n\n\n\n

        Mix all ingredients and choose from the following dressings:<\/p>\n\n\n\n

        Poppy seed<\/p>\n\n\n\n

        Raspberry vinaigrette<\/p>\n\n\n\n

        Homemade raspberry dressing<\/p>\n\n\n\n

        Nancy\u2019s dressing<\/p>\n\n\n\n

        **Note, you can also add fresh raspberries, blueberries or blackberries and cut down on the strawberries.<\/p>\n\n\n\n

        Raspberry Dressing (Mary Jo Roberts) <\/strong><\/p>\n\n\n\n

        1 cup oil, either olive or vegetable <\/p>\n\n\n\n

        \u00be cup sugar<\/p>\n\n\n\n

        \u00bd cup red wine vinegar<\/p>\n\n\n\n

        4 cloves garlic<\/p>\n\n\n\n

        \u00bd teaspoon salt<\/p>\n\n\n\n

        \u00bd teaspoon paprika<\/p>\n\n\n\n

        \u00bc teaspoon white pepper<\/p>\n\n\n\n

        \u00bd cup fresh raspberries<\/p>\n\n\n\n

        Put all ingredients into a blender and pulse until blended.<\/p>\n\n\n\n

        Chili Verde (Aunt Lori)<\/strong><\/p>\n\n\n\n

        3 to 3 \u00bd pounds pork tenderloin<\/p>\n\n\n\n

        1 green pepper chopped<\/p>\n\n\n\n

        1 large onion chopped<\/p>\n\n\n\n

        2 -10 oz cans green chillies<\/p>\n\n\n\n

        6 oz can of green salsa<\/p>\n\n\n\n

        1 tablespoon cumin<\/p>\n\n\n\n

        Salt and pepper<\/p>\n\n\n\n

        Cream of mushroom soup<\/p>\n\n\n\n

        3 cloves garlic minced<\/p>\n\n\n\n

        Brown gravy powder packet<\/p>\n\n\n\n

        Red pepper flakes<\/p>\n\n\n\n

        1-6 oz can diced jalapenos<\/p>\n\n\n\n

        Place all ingredients in crockpot on high for one hour then reduce to low for 4-6 hours.  Use kitchen shears to cut tenderloin into 1 inch sections and then stir.  The meat should fall apart.  Serve in a tortilla or over bean burritos.  Top with sour cream or monterey jack cheese.<\/p>\n\n\n\n

        White Chicken Chili (Mariah)<\/strong><\/p>\n\n\n\n

        1 pound boneless skinless chicken cut into cubes<\/p>\n\n\n\n

        2-15 oz cans great northern beans, rinsed and drained<\/p>\n\n\n\n

        1 can red beans, rinsed and drained<\/p>\n\n\n\n

        1 can pinto beans, rinsed and drained<\/p>\n\n\n\n

        2-14.5 oz can chicken broth<\/p>\n\n\n\n

        2-4 oz cans chopped green chilies<\/p>\n\n\n\n

        1 can green salsa (Herdez)<\/p>\n\n\n\n

        1 small can diced jalapenos<\/p>\n\n\n\n

        1 medium onion chopped<\/p>\n\n\n\n

        1 \u00bd teaspoon garlic powder <\/p>\n\n\n\n

        1 tablespoon vegetable oil<\/p>\n\n\n\n

        2 teaspoons cumin<\/p>\n\n\n\n

        1 teaspoon chili powder<\/p>\n\n\n\n

        1 teaspoon salt<\/p>\n\n\n\n

        \u00bd teaspoon pepper <\/p>\n\n\n\n

        1 teaspoon oregano<\/p>\n\n\n\n

        \u00bc teaspoon red pepper flakes<\/p>\n\n\n\n

        1 cup sour cream<\/p>\n\n\n\n

        \u00bd cup half and half<\/p>\n\n\n\n

        In a large skillet saute chicken, onion, garlic powder, and chili powder in oil till chicken is no longer pink. Add beans, broth, chilies and seasonings.  Bring to a boil, reduce heat to simmer and simmer for 30 minutes.  Remove from heat and stir in sour cream and half & half.  <\/p>\n\n\n\n

        Serve immediately.  Garnish with tortilla chips and monterey jack or cheddar cheese.<\/p>\n\n\n\n

        Nancy Lund\u2019s Dressing<\/strong><\/p>\n\n\n\n

        \u00bd cup red wine vinegar<\/p>\n\n\n\n

        1 cup sugar<\/p>\n\n\n\n

        \u00bd red onion<\/p>\n\n\n\n

        1 \u00bd teaspoon salt<\/p>\n\n\n\n

        2 teaspoons mustard<\/p>\n\n\n\n

        1 cup oil<\/p>\n\n\n\n

        Mix all ingredients in a blender. Serve over any fruit and vegetable combo salad.<\/p>\n\n\n\n

        Mrs. Fields\u2019 Chocolate Chip Cookies (Grandma)<\/strong><\/p>\n\n\n\n

        2 cups butter<\/p>\n\n\n\n

        2 cups white sugar<\/p>\n\n\n\n

        2 cups brown sugar<\/p>\n\n\n\n

        4 eggs<\/p>\n\n\n\n

        2 teaspoons vanilla<\/p>\n\n\n\n

        4 cups flour<\/p>\n\n\n\n

        5 cups oatmeal flour (measure 5 cups oatmeal then grind to flour in blender)<\/p>\n\n\n\n

        1 teaspoon salt<\/p>\n\n\n\n

        2 teaspoons baking powder<\/p>\n\n\n\n

        2 teaspoons baking soda<\/p>\n\n\n\n

        3 to 4 cups chocolate chips<\/p>\n\n\n\n

        3 cups nuts (optional)<\/p>\n\n\n\n

        Cream butter and sugars, add eggs.  In a separate bowl combine the dry ingredients.  Mix the dry and the wet ingredients and the nuts.  Roll into golf ball size balls. Bake on ungreased cookie sheet at 375 degrees for 8 to 9 minutes.  They will just begin to brown<\/p>\n\n\n\n

        French Bread (Dorte Anderson)<\/strong><\/p>\n\n\n\n

        2\/1\/2 cups warm water<\/p>\n\n\n\n

        2 tablespoons yeast<\/p>\n\n\n\n

        2 T. sugar<\/p>\n\n\n\n

        Combine and let rise 5 minutes<\/p>\n\n\n\n

        3 cups flour<\/p>\n\n\n\n

        1 tablespoon salt<\/p>\n\n\n\n

        2 tablespoons olive oil<\/p>\n\n\n\n

        Mix into yeast mixture and add:<\/p>\n\n\n\n

        3 cups more flour (add one cup at a time and mix after each cup)<\/p>\n\n\n\n

        Let rise for 20 minutes or until double. Punch down.  You can do this a couple more times to make it a little lighter but once is really enough.<\/p>\n\n\n\n

        Shape into 3 loaves and make diagonal cuts across the top.  Brush with egg white or milk\/cream.<\/p>\n\n\n\n

        Bake at 400 degrees for 20 to 25 minutes.<\/p>\n\n\n\n

        Spinach Salad (Nycola Anderson)<\/strong><\/p>\n\n\n\n

        1 package fresh spinach<\/p>\n\n\n\n

        1 head romaine lettuce<\/p>\n\n\n\n

        \u00bd red onion sliced<\/p>\n\n\n\n

        \u00bd pound fresh mushrooms<\/p>\n\n\n\n

        \u00bd pound bacon, cooked and crumbled<\/p>\n\n\n\n

        Dressing:<\/p>\n\n\n\n

        \u2153 c. sugar<\/p>\n\n\n\n

        \u00be cup oil<\/p>\n\n\n\n

        \u00be teaspoon salt<\/p>\n\n\n\n

        1 teaspoon grated onion<\/p>\n\n\n\n

        \u00be teaspoon poppy seeds<\/p>\n\n\n\n

        \u00bd teaspoon mustard<\/p>\n\n\n\n

        Wild Rice Salad (Natalie Dew)<\/strong><\/p>\n\n\n\n

        2 boxes Uncle Ben\u2019s Long grain and wild rice (cook as directed and cooled)<\/p>\n\n\n\n

        4 to 5 green onions chopped<\/p>\n\n\n\n

        1 red pepper<\/p>\n\n\n\n

        \u00bd pimento sliced<\/p>\n\n\n\n

        4 avocados diced<\/p>\n\n\n\n

        4 pea pods sliced<\/p>\n\n\n\n

        4 to 5 green beans diagonally sliced<\/p>\n\n\n\n

        1 cup crushed pecans (optional)<\/p>\n\n\n\n

        Dressing:<\/p>\n\n\n\n

        1 to2 cloves garlic minced<\/p>\n\n\n\n

        Juice of 1 lemon<\/p>\n\n\n\n

        1 tablespoon dijon mustard<\/p>\n\n\n\n

        \u00bd teaspoon sugar<\/p>\n\n\n\n

        \u00bc teaspoon pepper<\/p>\n\n\n\n

        \u2153 cup red wine vinegar<\/p>\n\n\n\n

        \u2153 cup vegetable oil<\/p>\n\n\n\n

        Arrange salad ingredients in a bowl, adding the avocados just before serving.  Add dressing gradually until salad is coated but not dripping. Best when chilled but still do not add the avocados until serving or they will be black.<\/p>\n\n\n\n

        Chocolate Fudge Sauce (Carolee Shepherd)<\/strong><\/p>\n\n\n\n

        \u2154 cup brown sugar<\/p>\n\n\n\n

        \u2154 cup white sugar<\/p>\n\n\n\n

        \u2154 cup cocoa<\/p>\n\n\n\n

        Stir together and set aside<\/p>\n\n\n\n

        1 square butter<\/p>\n\n\n\n

        1 cup cream<\/p>\n\n\n\n

        2 tablespoons corn syrup<\/p>\n\n\n\n

        Boil, then add dry ingredients, bring back to a boil for 2 to 3 minutes.  Takeoff heat and add 1 teaspoon vanilla.<\/p>\n\n\n\n

        Buttermilk Coleslaw Dressing (Catherine Johnston)<\/strong><\/p>\n\n\n\n

        \u00bd cup sugar<\/p>\n\n\n\n

        2 \u00bd tablespoons lemon juice<\/p>\n\n\n\n

        1 \u00bd tablespoon white vinegar<\/p>\n\n\n\n

        Whisk together and set aside.<\/p>\n\n\n\n

        \u00bd cup mayonnaise<\/p>\n\n\n\n

        \u00bc cup buttermilk<\/p>\n\n\n\n

        \u00bc cup whole milk<\/p>\n\n\n\n

        Add to the above mixture and whisk together.  Add celery salt and celery seed.<\/p>\n\n\n\n

        Coconut Lime Chicken Soup (Megan)<\/strong><\/p>\n\n\n\n

        3 tablespoons butter<\/p>\n\n\n\n

        1 to 2 carrots shredded<\/p>\n\n\n\n

        Thai seasoning (see below)<\/p>\n\n\n\n

        2 cups chicken broth<\/p>\n\n\n\n

        \u00bd bunch fresh cilantro<\/p>\n\n\n\n

        1 15 ounce can unsweetened coconut milk<\/p>\n\n\n\n

        1 2 to 2 \u00bd pound deli roasted chicken from the store, shredded<\/p>\n\n\n\n

        1 cup previously cooked long grain rice<\/p>\n\n\n\n

        Juice of 1 lime<\/p>\n\n\n\n

        1 tablespoon soy sauce<\/p>\n\n\n\n

        Extra cilantro for garnish (optional)<\/p>\n\n\n\n

        Thai seasoning:<\/p>\n\n\n\n

        \u00bd teaspoon curry<\/p>\n\n\n\n

        \u00bc teaspoon cinnamon<\/p>\n\n\n\n

        \u00bc teaspoon ginger<\/p>\n\n\n\n

        \u00bc teaspoon paprika<\/p>\n\n\n\n

        \u00bc teaspoon chili powder<\/p>\n\n\n\n

        \u00bc teaspoon salt<\/p>\n\n\n\n

        Saute butter, carrots and thai seasoning until carrots are tender. Put the cilantro and the chicken broth in a blender and pulse a couple of times.  Add this mixture to the other and then add the rest of the ingredients and simmer for a few minutes.  Add the rice to the soup or serve the rice separately.<\/p>\n\n\n\n

        Orange tapioca jello (Megan)<\/strong><\/p>\n\n\n\n

        2- 3 oz packages of orange jello<\/p>\n\n\n\n

        1- 3 oz package of instant tapioca ( jello brand)<\/p>\n\n\n\n

        2 cups boiling water<\/p>\n\n\n\n

        2 cans of mandarin oranges<\/p>\n\n\n\n

        1 small container of cool whip <\/p>\n\n\n\n

        Bring water to a boil, add in jello and tapioca, mix until it is dissolved then put in a bowl, cover and refrigerate  until set then add cool whip and serve <\/p>\n\n\n\n

        Tuna cakes (Megan)<\/strong><\/p>\n\n\n\n

        5 cans (5 ounces each) solid white tuna in water<\/p>\n\n\n\n

        2 large eggs, lightly beaten<\/p>\n\n\n\n

        1 bunch of fresh cilantro, coarsely chopped, plus a few sprigs saved for garnish<\/p>\n\n\n\n

        One-third cup, plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten free option)<\/p>\n\n\n\n

        4 tablespoons Canola mayonnaise (greek yogurt can be used instead)<\/p>\n\n\n\n

        1 -1\u00bd whole lemons juiced<\/p>\n\n\n\n

        3 jalapeno chile peppers (ribs and seeds removed unless you like it a little spicy), finely chopped<\/p>\n\n\n\n

        1 large onion finely chopped<\/p>\n\n\n\n

        3-4 tablespoons extra light, olive oil<\/p>\n\n\n\n

        1 teaspoon salt<\/p>\n\n\n\n

        \u00bd teaspoon pepper<\/p>\n\n\n\n

        Instructions <\/p>\n\n\n\n

        In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.<\/p>\n\n\n\n

        Saut\u00e9 the onions for about 8 minutes in a saut\u00e9 pan, until translucent. Set aside and let cool.<\/p>\n\n\n\n

        While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.<\/p>\n\n\n\n

        Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.<\/p>\n\n\n\n

        In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.<\/p>\n\n\n\n

        Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Recipe makes 14-16 patties.<\/p>\n\n\n\n

        Fresh Apple Cake (Grandma)<\/strong><\/p>\n\n\n\n

        5 cups diced or shredded apples<\/p>\n\n\n\n

        2 eggs<\/p>\n\n\n\n

        2 cups sugar<\/p>\n\n\n\n

        2 teaspoons cinnamon<\/p>\n\n\n\n

        \u00bd cup vegetable oil<\/p>\n\n\n\n

        \u00bd c. chopped nuts (optional)<\/p>\n\n\n\n

        2 cups flour<\/p>\n\n\n\n

        1 teaspoon salt<\/p>\n\n\n\n

        2 teaspoons baking soda<\/p>\n\n\n\n

        Put apples and eggs in a bowl and stir.  Add the remaining ingredients and mix well.  Pour into a 9×13 inch pan that has been oiled and floured.  Bake at 375 degrees for 45 minutes or until springy to the touch.<\/p>\n\n\n\n

        Caramel Sauce (Mariah)<\/strong><\/p>\n\n\n\n

        1 cup brown sugar<\/p>\n\n\n\n

        1 cup sugar<\/p>\n\n\n\n

        2 tablespoons flour<\/p>\n\n\n\n

        1 cup butter<\/p>\n\n\n\n

        1 cup canned milk or cream<\/p>\n\n\n\n

        2 teaspoons vanilla<\/p>\n\n\n\n

        Put all the ingredients except the vanilla in a pan and cook over low heat for 10 to 12 minutes, stirring constantly.  Bring to boil for 1 minute.  Remove from heat and add vanilla.  Spoon over a serving of cake just before serving.<\/p>\n\n\n\n

        Orange Rolls (Mariah)<\/strong><\/p>\n\n\n\n

        1 cup butter<\/p>\n\n\n\n

        1 c boiling water<\/p>\n\n\n\n

        1 cup fresh squeezed orange juice<\/p>\n\n\n\n

        1 orange zested<\/p>\n\n\n\n

        1 teaspoon salt<\/p>\n\n\n\n

        \u00be cup sugar<\/p>\n\n\n\n

        2 tablespoons yeast with \u00be cup lukewarm water<\/p>\n\n\n\n

        9 cups flour<\/p>\n\n\n\n

        Orange Butter:<\/p>\n\n\n\n

        \u00bd cup butter<\/p>\n\n\n\n

        1 large orange zested<\/p>\n\n\n\n

          \u00be cup sugar<\/p>\n\n\n\n

        (heat on medium heat in a sauce pan until it bubbles and the sugar starts to dissolve)<\/p>\n\n\n\n

        Orange Glaze:<\/p>\n\n\n\n

        Mix fresh orange juice with 2 drops orange oil and enough powdered sugar to form a thin <\/p>\n\n\n\n

        glaze.<\/p>\n\n\n\n

        Stir water, butter, OJ, and orange zest until the butter is melted add salt and sugar stir until dissolved. Combine yeast and water in separate container allow to dissolve.  Add 6 cups flour to the water mixture.  Stir until well combined.  Add the yeast mixture, and the remaining 3 cups of flour.  You may not need all of the 3 cups.  Knead and stir about 10 minutes.  Form into a ball and allow to rise.  Punch it down and form into knots.  Pour the Orange Butter over the top and allow to rise.  Bake at 425 for 20-30 minutes (until golden brown).  Pour orange glaze over the top and serve, preferably warm.  These also heat up well for a few seconds in the microwave.<\/p>\n\n\n\n

        Toffee (Mariah)<\/strong><\/p>\n\n\n\n

        2 cups butter (good quality)<\/p>\n\n\n\n

        1 cup sugar<\/p>\n\n\n\n

        1 cup almonds (roasted, salted and chopped)<\/p>\n\n\n\n

        1 package chocolate chips (toll house)<\/p>\n\n\n\n

        Melt butter and sugar over medium high heat in a heavy 4 quart sauce pan.  Stir constantly with a wooden spoon.  If the mixture is not constantly moving it WILL break apart and is not salvagable.  Stir until the color changes to a brown (the color of a paper bag).  In a 13×9 pan sprinkle a little of the almonds on the bottom of the pan (do NOT butter).  Pour mixture over almonds when it is the right color.  Sprinkle chocolate chips and remaining almonds over the top.  Allow to cool in a cool place overnight.  Use a knife to break apart and enjoy.<\/p>\n\n\n\n

        Chocolate Chip Cookies (Mariah)<\/strong><\/p>\n\n\n\n

        2 cups butter (room temperature)<\/p>\n\n\n\n

        2 cups sugar<\/p>\n\n\n\n

        2 cups brown sugar<\/p>\n\n\n\n

        3 eggs<\/p>\n\n\n\n

        1 \u00bd teaspoons salt<\/p>\n\n\n\n

        1 \u00bd teaspoons baking soda<\/p>\n\n\n\n

        2 teaspoons vanilla<\/p>\n\n\n\n

        5-6 cups flour<\/p>\n\n\n\n

        2 packages chocolate chips<\/p>\n\n\n\n

        Cream together sugar and butter until nice and fluffy.  Add eggs and mix well.  Add salt, vanilla, and baking soda, stir until well incorporated.  Add flour 1 cup at a time.  The mixture should pull away from the bowl and be able to roll into a ball without sticking to you.  Add chocolate chips.  I have found that my mixer will not mix in the chocolate chips because it is such a large recipe.  I knead the chocolate chips in by hand with just a little flour on the counter.  Bake at 350 until the very top most peaks are barely brown (10 -12 minutes).  Do not brown completely they will lose their chewiness.  Allow to cool completely on the baking sheet. <\/p>\n\n\n\n

        VARIATIONS: <\/p>\n\n\n\n

        White Chocolate Macadamia Nut Cookies<\/strong><\/p>\n\n\n\n

        Substitute the chocolate chips for a bag of chopped macadamia nuts and a bag of white chocolate chips.  <\/p>\n\n\n\n

        Peanut Butter Chocolate Chip Cookies<\/strong><\/p>\n\n\n\n

        Use 1 \u2153 cup butter and \u00be cup peanut butter Substitute one of the chocolate chip bags with a peanut butter chip.  <\/p>\n\n\n\n

        Mexican Lasagna (Mariah)<\/strong><\/p>\n\n\n\n

        2 Chicken breast cooked and shredded<\/p>\n\n\n\n

        1 can cream of chicken soup <\/p>\n\n\n\n

        1 jar salsa<\/p>\n\n\n\n

        2 cups cheese<\/p>\n\n\n\n

        1 can corn<\/p>\n\n\n\n

        1 can black beans (drained and rinsed)<\/p>\n\n\n\n

        18 small corn tortillas<\/p>\n\n\n\n

        Mix chicken with salsa and cream of chicken soup.  In a casserole dish put a little of the mixture in the bottom and spread it out.  Put \u2153 of the corn tortillas on top.  I prefer mine toasted on the stove first.  Add more chicken mixture and corn and black beans layered over the top of the tortillas and sprinkle a little cheese over.  Repeat twice and top with cheese.  Bake at 350 from 30-40 minutes or until bubbling.  Serve with lettuce, sour cream and salsa.<\/p>\n\n\n\n

        Broccoli Salad (Mariah)<\/strong><\/p>\n\n\n\n

        5 cups fresh broccoli florets chopped small (\u00bd inch cube)<\/p>\n\n\n\n

        \u00bd cup raisins<\/p>\n\n\n\n

        \u00bd cup sunflower seeds<\/p>\n\n\n\n

        \u00be pound crumbled bacon<\/p>\n\n\n\n

        \u00bc cup chopped small red onion<\/p>\n\n\n\n

        Dressing:<\/p>\n\n\n\n

        1 cup mayo<\/p>\n\n\n\n

        2 Tablespoons vinegar<\/p>\n\n\n\n

        \u00bd cup sugar<\/p>\n\n\n\n

        Mix until well combined and pour over the top of the rest of the ingredients.  This salad does not keep well, if you\u2019re not planning on eating it all then only dress what you plan to eat.  Dressing and ingredients do well separately.<\/p>\n\n\n\n

        Banana Pudding (Aunt Lori)<\/strong><\/p>\n\n\n\n

        3 small instant vanilla pudding<\/p>\n\n\n\n

        1 small instant banana pudding<\/p>\n\n\n\n

        4 cups milk<\/p>\n\n\n\n

        Mix with mixer until thick.  Stir in one small cool ship and 8 oz. sour cream.<\/p>\n\n\n\n

        Fold together well.  Layer vanilla waters, bananas sliced and \u00bd of the pudding. Do the second layer the same.<\/p>\n\n\n\n

        Optional:  Top with whipped dream<\/p>\n\n\n\n

        Homemade Ice Cream (Grandma)<\/strong><\/p>\n\n\n\n

        2 pints heavy cream<\/p>\n\n\n\n

        2 pints 1 percent milk<\/p>\n\n\n\n

        2 cups sugar<\/p>\n\n\n\n

        Fruit, cookies or other flavoring.  If fruit is used it needs to be pulsed in the blender or the it will turn into fruit rocks.  If cookies are used they need to be crushed and added at the very end of the freezing process or just serve them with the vanilla ice cream.<\/p>\n\n\n\n

        Freeze in an ice cream freezer layering the ice and rock salt.  It takes almost a quart of salt.<\/p>\n\n\n\n

        Crockpot Stuffing  (Aunt Lori)<\/strong><\/p>\n\n\n\n

        Spray 6 quart crock pot with Pam.<\/p>\n\n\n\n

        Combine:<\/p>\n\n\n\n

        2 boxes cubed dressing<\/p>\n\n\n\n

        1 square butter<\/p>\n\n\n\n

        1 onion chopped<\/p>\n\n\n\n

        1 small package mushrooms<\/p>\n\n\n\n

        1 cup celery chopped<\/p>\n\n\n\n

        Poultry seasoning<\/p>\n\n\n\n

        Onion salt<\/p>\n\n\n\n

        1 can chicken broth<\/p>\n\n\n\n

        1 can evaporated milk<\/p>\n\n\n\n

        2 eggs beaten<\/p>\n\n\n\n

        Saute the onion mushrooms and celery in the butter.  Combine all ingredients and pour in crock pot. Cook for 2 hours on high.<\/p>\n\n\n\n

        Sheet Brownies (Aunt Lori)<\/strong><\/p>\n\n\n\n

        1 cup butter<\/p>\n\n\n\n

        1 cup shortening<\/p>\n\n\n\n

        4 cups sugar<\/p>\n\n\n\n

        \u2154 cup cocoa<\/p>\n\n\n\n

        2 teaspoons vanilla<\/p>\n\n\n\n

        8 eggs<\/p>\n\n\n\n

        3 cups flour<\/p>\n\n\n\n

        Heat oven to 350 degrees.  Mix sugar and cocoa.Melt butter and shortening and add to sugar mixture.  Add a pinch of salt, vanilla and eggs one at a time. Mix in flour.Put mixture in a greased and floured large cookie sheet. Bake for 25 to 30 minutes.  Cool then frost.<\/p>\n\n\n\n

        Frosting:<\/p>\n\n\n\n

        1 bag powdered sugar (2 pounds)<\/p>\n\n\n\n

        \u2154 sup cocoa<\/p>\n\n\n\n

        \u00bd cup canned milk<\/p>\n\n\n\n

        2 teaspoons vanilla<\/p>\n\n\n\n

        2 sticks butter, softened<\/p>\n\n\n\n

        Chicken Chalupa (Aunt Lori)<\/strong><\/p>\n\n\n\n

        2 cups chopped cooked chicken<\/p>\n\n\n\n

        1 cup shredded monterey jack cheese<\/p>\n\n\n\n

        1 cup sour cream or 1 can cream of chicken soup<\/p>\n\n\n\n

        1 small can chopped olives<\/p>\n\n\n\n

        1 small can chopped green chillies<\/p>\n\n\n\n

        1 bunch green onions chopped<\/p>\n\n\n\n

        Warm flour tortillas and fill with filling.  Line up in a cake pan. Cover tightly and bake for 25 minutes at 350 degrees.<\/p>\n\n\n\n

        Carrot Pineapple Muffins  (Aunt Lori)<\/strong><\/p>\n\n\n\n

        Combine:<\/p>\n\n\n\n

        1 \u00bd cups flour<\/p>\n\n\n\n

        \u00be cup brown sugar<\/p>\n\n\n\n

        1 teaspoon baking powder<\/p>\n\n\n\n

        1 teaspoon baking soda<\/p>\n\n\n\n

        1 teaspoon cinnamon<\/p>\n\n\n\n

        \u00bd teaspoon salt<\/p>\n\n\n\n

        Mix in:<\/p>\n\n\n\n

        2 eggs<\/p>\n\n\n\n

        \u2154 cup oil<\/p>\n\n\n\n

        1 teaspoon vanilla<\/p>\n\n\n\n

        \u00bd cup crushed pineapple with juice<\/p>\n\n\n\n

        1 cup grated carrot<\/p>\n\n\n\n

        \u00be cup chopped nuts<\/p>\n\n\n\n

        \u00be cup raisins (optional)<\/p>\n\n\n\n

        In greased muffin tins fill \u2154 full of batter and bake at 350 degrees until lightly browned, about 15 minutes.<\/p>\n\n\n\n

        Pistachio Dessert  (Aunt Lori)<\/strong><\/p>\n\n\n\n

        Mix:<\/p>\n\n\n\n

        1 cup flour<\/p>\n\n\n\n

        \u00bd cup butter<\/p>\n\n\n\n

        \u00bd cup nuts<\/p>\n\n\n\n

        Press into a 9×13 pan and bake at 350 degrees for 10 minutes<\/p>\n\n\n\n

        Next layer:<\/p>\n\n\n\n

        8 ounces cream cheese<\/p>\n\n\n\n

        1 cup powdered sugar<\/p>\n\n\n\n

        \u00bd medium carton cool whip<\/p>\n\n\n\n

        Combine and spread on cooled crust<\/p>\n\n\n\n

        Beat and pour on top:<\/p>\n\n\n\n

        2 small packages pistachio pudding<\/p>\n\n\n\n

        21\/2 cups milk<\/p>\n\n\n\n

        Frost with the remaining cool whip.  Sprinkle with chopped nuts and chill for 2 hours.<\/p>\n\n\n\n

        Mexican Rice (Kelly)<\/strong><\/p>\n\n\n\n

        In olive or coconut oil add \u00bd c cal rose rice (or small grain rice) to pan over MED heat til rice is <\/p>\n\n\n\n

        Changing color (slightly golden). Add onion, red pepper, cook about 10 min til they soften.<\/p>\n\n\n\n

        Add garlic and tomato. Cook a few minutes til soften. Add green chiles and seasoning. Bring to a boil and add chicken broth and some salsa. (About \u2153-\u00bd  cup of each)<\/p>\n\n\n\n

        Cook and liquid soaks in, you may need to add more. Cook on low for 45-60 min with lid on and check frequently.<\/p>\n\n\n\n

        1 onion, chopped<\/p>\n\n\n\n

        1 red bell pepper, chopped <\/p>\n\n\n\n

        2 cloves garlic, minced<\/p>\n\n\n\n

        1 tomato, chopped <\/p>\n\n\n\n

        1 can green chiles, chopped<\/p>\n\n\n\n

        Garlic salt and onion powder <\/p>\n\n\n\n

        Johnny\u2019s seasoning<\/p>\n\n\n\n

        Chicken broth<\/p>\n\n\n\n

        Salsa<\/p>\n","protected":false},"excerpt":{"rendered":"

        Family Recipes Rolls (Grandma) 1 \u00bd cups boiling water \u00bd cup sugar \u00bd t salt 4 eggs beaten 2 T yeast dissolved in \u00bd cup warm water 6 cups white flour Pour boiling water over butter, sugar and salt and stir until dissolved and melted. Add eggs and half the flour.  Stir or beat until […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/811"}],"collection":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=811"}],"version-history":[{"count":1,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/811\/revisions"}],"predecessor-version":[{"id":813,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/811\/revisions\/813"}],"wp:attachment":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}