Pasta Salad

Pasta Salad

1pkg corkscrew pasta
3 c. turkey, chicken, or crab
3 c. broccoli (cooked 5 minutes in salted water)
2 c. diced tomatoes
1 c. onion
1 c. green pepper

Dressing:
4 c. Mayo
2 c. Zesty Italian dressing
2 T. Parmesan cheese-added right before serving

Kym's Pasta Salad

Kym's Pasta Salad

Mix together all of the following:

1 c. crushed pineapple
2-12oz penne pasta
6 chicken breasts-cooked
2 c. chopped celery
2 c. green grapes
3 apples-red delicious
2 bunch green onions
1-2 cups of cashews

Dressing
1 c. Kraft coleslaw dressing*
1 c. Mayo
1/4 c. sugar

Let set for a few hours

*Homemade Coleslaw dressing
1 c. dressing
2 T sugar
1 T. vinegar
1 t. salt
1 t. celery salt
dash of mustard

Source: Kym Lee

Mom made a dressing of miracle whip, vinegar, and sugar and it was really good. 

Lemon Mousse Cheesecake

Lemon Mousse Cheesecake

The egg whites are beaten and folded into this cheesecake for a mousse-like texture.  The water bath tempers the heat, creating a soft, creamy filling.  If you skip the water bath, the cheesecake will have a firmer, more traditional cheesecake texture.

Crust
5 T. melted butter
12 graham crackers, crushed about 1-1/2 cup or (40 vanilla wafers, crushed) 
1/4 cup sugar

Filling
24 ozs cream cheese  (3 pkgs)
1-1/3 c. sugar, divided
1/3 c. all-purpose flour
4 eggs, separated
1 T. finely grated lemon rind
3/4 c. lemon juice (about 4 lemons)

Preheat oven to 325'F

To prepare crust, combine all ingredients.  Stir well and press into a 10-inch springform pan.

Combine cream cheese and 1 cup sugar; beat until fluffy, about 5 minutes.  Add flour, egg yolks, lemon rind and juice; beat until smooth.  Beat egg whites until soft peaks form.  Add remaining 1/3 cup sugar; beat until stiff peaks form.  Fold into lemon batter.  Pour batter into crust.  Place pan in a large baking pan.  Add water to baking pan to a depth of 1 inch.  Bake 55 minutes, until cake is set but still jiggly in the center.  Cover and chill at least 4 hours.  Serves 20.

*Note never did water bath, thought it might possibly get water into crust from the springform pan??

Per serving:
232 calories
14g fat
72mg chol
5g prot
324 g carbs
0g fiber
208 mg sodium

Source: Relish.com

I made this for the second time and still didn't do the water bath, It was still jiggly in the center so I cooked for 10 minutes more, but I don't feel this is necessary.  Just remove after 55 minutes and then the most important part is that it sits in the fridge for at least 4 hours to cool, thicken, and set up.  

Lemon Jello Cake

Lemon Jello Cake

1-lemon cake mix
4 eggs
2/3 c. oil
1/3 c. flour
1 c. water
1 pkg lemon jello (3oz)
1 t. lemon extract

Mix all together.  Beat 4 minutes.  Bake at 350' for 25-35 minutes.  Remove cake from oven and while still hot, prick cake with fork and pour following mixture over the top;

1-1/2 c. confectioner's sugar

grated lemon rind
juice of one lemon

Serve warm

Source Jan Silver

note*can also put into little bread pans for moist delicious lemon bread

Christmas Ribbon Salad

Christmas Ribbon Salad


1 pkg. 3 oz lime jello
1 pkg 3 oz lemon jello
1 c. drained crushed pineapple (reserve juice)
1/2 lb marshmallows
3 oz cream cheese softened
1/4 c. mayonnaise
1 c. whipping cream
1 pkg cherry jello

Dissolve lime jello in 2 c. of boiling water.  Pour into 9x 13 pan and set.  Add enough water to the reserved pineapple juice to make 2 cups liquid.  Heat to boiling. Remove from heat and stir in lemon jello and marshmallows.  Stir till dissolved.  Place in refrigerator in bowl and allow to partially set.  Mix cream cheese thoroughly with mayonnaise, add crushed pineapple and fold in lemon jello.  Whip cream till stiff and fold into lemon jello.  Refrigerate until till firm.  Dissolve cherry jello in 2 cups boiling water.  Cool then pour over and set.

Serves 12-15

Source: Nelda Lee

Baked Lemon Pudding

Baked Lemon Pudding

2 T. butter
1 c. sugar
4 T. flour
1/8 t. salt
3 T lemon juice & grated rind
3 eggs (separated)
1-1/2 c. milk

Cream butter, add sugar, flour.  Then all other ingredients.  Last fold in stiffly beaten egg whites.  Put in buttered baking dish and back in moderate oven about 45 minutes.


Source:  Nelda Young







To 4x's the recipe
8T butter=1/2 c.
4 c. sugar
16 T. flour=1 cup
1/2 t. salt
12 T lemon juice=3/4 c
12 eggs
6 cups milk

24 hour fruit salad

24 hour fruit salad

Mix & cook till slightly thick:


3 egg yolks
3 T. sugar
3 T. vinegar
Let cool....

Add:
1 pint cream whipped light
1 c. grated mild cheddar cheese
1 lb. small marshallows
1 large can crushed, drained pineapple

Blend all together and put in refrigerator for 24 hours.

Source: Nelda Lee

Fresh Cranberry Salad

Fresh Cranberry Salad


1 whole pkg fresh cranberries
2 c. sugar
1 pint of whipping cream
red grapes
nuts (optional)


Grind 1 pkg of whole fresh cranberries
add 2 c. sugar-let juices flow-then put in strainer and drain all night

Then next morning beat in 1 pint of whipping cream
Cut up red grapes in half and add
Serve with nuts if desired

Source: Gayle Neerings

Summer Salad

Summer Salad

1 pkg romaine lettuce
1 med. pkg mixed lettuce
1 pkg. American mix (iceburg/carrots)
1 fugi apple diced
3/4 c. craisens

2 c. grated Parmesan cheese
2 c. grated mozzarella cheese
1/2 c. roasted almonds (300' for 10 minutes)

6 chicken breast

Marinate chicken in Kikomen Roasted Garlic grill & season with lemon pepper and garlic.  Cut into strips

Dressing:
3/4 c. sugar (can reduce)
1/2 c. red wine vinegar
1 tsp. dry mustard
1-1/2 t. salt
1/4 c. chopped onion

Put in blender and slowly add 1 cup vegetable oil

Toss salad with dressing. 

Serves 10 or more

Source:  Judi Gubler

Swiss cheese Salad

Swiss cheese Salad

1 lb spinach
1/2 head of lettuce
1 c. Swiss cheese
1 c. cottage cheese
1/2 c. mushrooms
1/2 c. Bermuda onion
2 boiled egg, peeled, chopped
2 slices bacon-cooked

Dressing:
Combine all dressing ingredients and refrigerate overnight
1/2 c. red wine vinegar
3/4 c. oil
2 t. poppy seeds
4 T. sugar
1 T minced Bermuda onion
1 t. salt
1/2 t. dry mustard (substitute: mustard)

Pour on right before serving
Add croutons

Source: Kym Lee

Three Bean Salad

Three Bean Salad






1 can green beans
1 can yellow beans
1 can kidney beans
1 green pepper (optional)
1/2 red onion sliced (optional)

Dressing:
3/4 c. sugar
2/3 c. red wine vinegar/or apple cider
1/3 c. salad oil (canola)
1 t. salt
1/2 t. pepper

Combine all and marinate over night

Source: Marilyn Bringhurst

Lentil Soup

Lentil Soup




1/4 c. oil
1 large chopped onion
1 pkg lentils
2 qts water
1 t. seasonal
1 bay leaf
1 T. chicken base

Cook together for 1-1/2 hours. Add extra water if needed.

Then add-
5 carrots chopped
4 celery sticks chopped
salt and pepper to taste
Diced ham or hamhock

When carrots begin to get tender, add 1 large can tomatoes that have been put through the blender.
Cook a little longer

Source:  Jan (Dr. Adam's office)

Sausage Bean Chowder

Sausage Bean Chowder

1 lb. bulk pork sausage-cook-drain fat
2 c.  (16 oz) kidney beans
1 large can of 1 qt tomatoes
1 qt water
1 large onion-chopped
1-1/2 t. seasoned salt
1/2 t. garlic salt
1/2 t. thyme
1/4 t. pepper
1 bay leaf

Combine all, cook covered with lid for 1 hour

1 c. diced potatoes
1/2 c. green pepper, chopped

Add remaining cook for additional 15-20 minutes

Yield: 7 generous servings

Source:  Nelda Lee

Pumpkin Pie Dessert

Pumpkin Pie Dessert

1 white cake mix
1 egg
1/2. c. butter softened
Mix and press in bottom of cake pan

1-92oz can of pumpkin (3-2/3 c. scant)
4 eggs
1-1/2 c. sugar
1-1/2 to 1-3/4 cans evaporated milk (2 1/2 c.)
1 t. salt
2 t. cinnamon
1 t. ginger
1/2 t cloves
1/2 t. nutmeg

Mix and pour over cake

Mix remaining cup of cake mix until crumbly.
1 t. cinnamon
2 T butter, softened

Put over the top of pumpkin
Bake 50-60 minutes at 350'

Glaze
1 c. brown sugar
6 T butter
1 t. vanilla
1 c. whipping cream

Boil together, then  put glaze on top of cake and then add a dollop of whipping cream

Source:  Teri Wardle

Zucchini Brownies

Zucchini Brownies

2 c. zucchini j (Frz. zucchini-thawed-then squeeze out water)
2 c. flour
1-1/2 c. sugar
1 t. salt
1-1/2 t. soda
1/4 c. cocoa
1/2 c. oil
3 t. vanilla
1/2 c. nuts
2 eggs
1/4 c. milk

Frosting:
2 c. powdered sugar
1/3 c. cocoa
1/2 c. margarine
Add milk to thin
1 t. vanilla

Bake in a 9 x 13 pan at 350' for 20-25 minutes. taking 35 minutes to cook

Source: Patrice Vincent

Chicken Curry Crostata

Chicken Curry Crostata


1 tsp. olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 T. curry powder
1 15-oz can chickpeas, drained
1 cup cooked chicken breast, diced or pulled
3/4 c. chicken broth or water
1 tsp. lemon juice
1/4. c. peas
1 refrigerated pie crust, rolled to a 14-15" diameter
1/4 c. cilantro (optional)
2 cups peeled, sliced, parboiled sweet potatoes (1 medium sweet potato)

Preheat oven to 400' F. Heat oil in a medium skillet over medium-high heat.  Saute' onion, stirring frequently until softened (about 5 min) Turn down heat to medium-low, add garlic and ginger and cook until fragrant (about 1 min).  Add curry powder, stir and toast for about 1 minute.  Add one cup of chickpeas to the skillet and stir.  Place remaining chickpeas in a bowl and mash with a fork, then add to the skillet.  Stir to incorporate.  Stir in the chicken, chicken broth, and lemon juice.  Season to taste with salt and pepper and remove from the heat.  Stir in peas and cilantro.  Line a cookie sheet with parchment.  Place the crust on the sheet and spread curry mixture onto dough, leaving a 1 to 1-1/2 inch border.  Arrange slices of sweet potato over the top of the curry mixture then fold the border over to enclose the dough.  Place the crostata in the preheated oven and bake for 20-25 minutes or until crust is golden and sweet potatoes are lightly browned. 

Serves 8

Source: Chef Sara Haas, RD, LDN

Fiery Onion Dressing

Fiery Onion Dressing

1/2 c. vegetable oil
1/2 c. chopped onion (red preferred)
1/4 c. red wine vinegar
1/4 c. honey
4 t. Tabasco sauce

Combine ingredients in blender and puree.  Season dressing to taste with salt and pepper.  (Can be made 4-24 hours in advance.  Let stand at room temperature before serving.)  Use within 1 week.

Serves 12

Source:  Tami Cline PhD, RD, SNS

Party Punch

Excellent Party Punch

4 cups cranberry juice
4 cups pineapple juice
1-1/2 c. sugar
1 Tablespoon Almond flavoring
8 cups gingerale

Source:  Janice Peterson

Homemade Root Beer

Homemade Root Beer





1 bottle of Root Beer extract
5 lbs. sugar
5 gals. water
5 lbs dry ice

(substitute 1 gal water for 1 gal ice)
Mix sugar and extract well, then add water, and then dry ice last.  Cover-
Ready to serve in 30-45 minutes.

Source:  Elsie Barnett

Chicken Sonora

Chicken Sonora

3lbs chicken cooked & chopped up
1 doz flour tortillas-torn (8-12 thin flour tortillas)
1/2 lb Montery and Cheddar cheese

Sauce:
1 can chopped green chilies
1 can cream corn
1/2 c. milk
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chili without beans
1 small onion chopped

Use a deep 9x13" pan.  Layer 1/2 chicken, 1/2 tortillas, 1/2 sauce, and 1/2 cheese and repeat.
Until all is used up
Can of black olives

Bake 350' for 40-60 minutes until bubbly

Source:  Good Things Utah

Chicken Enchiladas

Chicken Enchiladas

6-8 chicken breast
2 cans cream of mushroom soup
28 oz las palmas green enchiladas sauce

Combine chicken, soup and 1/2 can of sauce and cook in crock pot all day.  Shred chicken and put back in sauce.  Pour some sauce in pan dip flour tortillas in sauce.  Add shredded chicken and sauce and sprinkle with jack cheese.  Roll-up.  Spread rest of enchilada sauce on top.  Spread with cheese.  Bake
Add rice & black beans to filling

Source:  Patsy Young

Clam Chowder

Clam Chowder

2-6 1/2 ozs can minced clams (drain juice in pan)

Add:
1 c. chopped onions
1 c. chopped celery
2 c. diced potatoes
Add enough water to cover and simmer 20-30 minutes or until tender

White sauce:
3/4 c. butter
1 qt half & half
1/8 t pepper
3/4 c. flour
1-1/2 t. salt
1/2 t. sugar
Add sauce to pan of cooked veg. Add clams.  Heat & Serve

Source:  

Grandma Young Tomato Soup

Grandma Young Tomato Soup

Tomatoes, skin removed and cook then put through sleeve to remove seeds.

Put 2 cups of milk and 4 T. flour in a heavy pot, stir constantly until thickened with wire whisk over medium heat.
Empty tomato soup into a separate pan and heat the tomatoes until warm.

Pour tomatoes into thickened milk 

Add garlic
1/4 cup butter
1-2 tsp. of sugar

Enjoy w crusty artisan bread

Source: Grandma Young

*update Grandma Youngs recipe calls for 4 cups of milk and 8 T. of flour.  We did not like this much milk in the tomato soup so we changed the above recipe to be made with 2 cups of milk and 4 T. of flour.  It tastes much better now. 

Butternut Squash Soup

Butternut Squash Soup

4 T butter
1 large onion
2 (14-1/2 ounce) chicken broth
2 pounds butternut squash, seeded, cut in 1" cubes
4 medium pears, peeled and sliced
1/2 t. dried thyme leaves
1/2 t. salt
1/2 t pepper (white pepper is best)
1/2 t ground coriander
1 pint whipping cream
1 c. toasted pecans, chopped

1-Saute onion in butter until tender.  Add all ingredients except cream and pecans.
2-Simmer covered until squash is tender
3-In small batches place in blender or food processor until smooth.  Add cream and heat.  Do not boil.
4-Serve with toasted pecans.

Souce: Marilyn Bringhurst

Chicken Salad

Chicken Salad

Cook Chicken on stove pot with:


3 lbs chicken
2 bay leaves
1-2 garlic cloves 
salt & pepper

Add to cut up chicken:
3 c. celery
1-1/2 c. grapes-red cut in half
1 T lemon juice
1 c. sour cream
1 c. mayonaise
1/2 to 1 t. salt

Add: seasoning salt, garlic salt to taste

put about a scoop size of a walnut ball in pita bread pocket

Serves/ Feeds 75

Source: Nancy Winterton

Taco Soup

Taco Soup

2 cans red kidney beans
2 cans corn
2 quarts whole tomatoes (do not drain)
1/4 c. salsa

Fry and add:
1 1b hamburger
1 green pepper
1 small onion
Schilling Taco seasoning pkg
Seasoning to taste

Serve with sour cream and grated cheese

Source: Sharon Laub

Teriyaki Sauce

Teriyaki Sauce

1/2 c. sugar
1/2 c soy sauce
1/4 c. vinegar
1 clove garlic
1/2 t ginger
1/4 t. black pepper
1 T cornstarch
1 T cold water

Boil
Wisk together cornstarch and cold water.
Add whisked in cornstarch mixture and stir until thickened and clear.
Remove from heat and allow to cool.
Marinate 4-8 hours (chicken)
Save sauce to baste with

Source: Our best bites

Angel Shannon's August Apricot Chicken Salad

Angel Shannon's August Apricot Chicken Salad

1 lb chicken strips
1 c. apricot nectar
2 T. brown sugar
1/4 c. flour
1 t. cayenne pepper
Dash of salt
Canola oil
6 fresh ripe apricots, cut into wedges
Salad greens
1/2 c. sugared chopped walnuts

Dressing:
1/4 c. sugar
1/2 t. salt
1/2 t dry mustard
1/2 t. paprila
2 t. finely chopped red onion
1 c. canola oil
1/4 c. raspberry vinegar
1 T. poppy seeds

Pour nectar into a large plastic bag, add chicken strips, seal and shake to coat. In a pie plate, mix up brown sugar, flour, cayenne, and salt to taste.  Heat enough oil to cover the bottom of your skilled to medium high.  Dredge nectar soaked strips lightly thru flour mixture and add to heated oil.  Saute' until golden brown, drain and slice diagonally into bite-size pieces.

While chicken sautes, mix chopped walnuts with 1 1/2 T water and 3 T sugar in a microwave safe dish and place on high for 2-3 minutes, stirring occasionally.  Cook an additional 30 seconds at a time until sugar caramelizes, stir each time you reset the timer.   Pour onto lightly greased cookie sheet to cool. 

Pour all dressing ingredients into a plastic jar with a top and shake until sugar dissolves.  To serve, place a few apricot slices on top of greens, top neatly with sauteed chicken and drizzle with prepared dressing.  Top with sugared walnuts. 

Source: Angel Shannon's Desert Newpaper

Eldorado Casserole

Eldorado Casserole

1 lb hamburger, chicken or tuna
2-(8oz) tomato sauce
1 c. sour cream
1 small can green chilies
2 c. Monterrey jack cheese
1 T. minced onion
1/2 t garlic salt
1 c. sliced olives
1 c. small curd cottage cheese
1 pkg. tortilla chips-torn

Simmer hamburger sauce, sour cream, chilies, onion, garlic salt, olives for 5 minutes.

Layer chips, meat, cheese's in a 9x13 pan for 350' for 30 minutes

Serves 8

Source:  Elaine Finlinson

Apricot Chicken

Apricot Chicken

8 chicken breasts-skinned, cut off bone for chunks
1 (10 oz) bottle Kraft Russian Dressing
1 (10 oz) apricot jam
1 pkg dry onion soup mix

Cook at 300' for 3 hours.

Source: Lorene Blackham

Chicken Crepes

Chicken Crepes
Makes 14-16 crepes

4 eggs
1/2 c. milk
1/2 c. chicken stock
2 T butter, melted
1/2 t. salt
1 c. flour, sifted

Beat eggs, add milk, chicken stock, butter, salt.   Beat medium speed gradually adding flour.  Let batter stand 1 hour.

Filling:
2-3 cups cooked, cut-up chicken, diced
1 cup (4 ozs) sliced mushrooms, drained (fresh mushroom can be substituted if sauteed 2 minutes in 1 T butter)
1/4 c. minced onion
1 c. cream of chicken soup
1 c. sour cream
1 c. grated Swiss cheese

Fill each crepe with generous tablespoon of filling.  Sprinkle with Swiss cheese.  Roll crepes.  Place in pan

Topping:
1 c. cream of chicken soup
1 c. sour cream
1 c. medium or sharp Cheddar Cheese

Parsley for garnish

Spoon over crepes.  Top with cheese.  Bake 350' for 20-25 minutes.  Three cups of chicken mixture fills 16 crepes.

Source: 

Chicken Artichoke Casserole

Chicken Artichoke Casserole

4 Chicken Breasts or 3 lbs chicken
1/2 lb fresh mushrooms, sliced
2 T butter
1 can (14 oz) Swanson's Chicken Broth
1/4 c. Butter
1/4 c. Flour
1/4 t. salt
1/8 t. Pepper
3/4 c. light cream (half & half)
1/2 c. Parmesan Cheese (fresh)
1/2 t. Dried Rosemary, crushed
1-14oz can Artichoke Hearts

Cook chicken in Swanson's Chicken Broth about 30 minutes. Reserve 3/4 broth after cooking.  Skin and de-bone chicken, and cut up in bite-sized pieces.  Spread chicken in  8" X 10" pan.

Saute' mushrooms in 2 Tbsp butter until golden.  Top chicken with sliced artichoke hearts and mushrooms.

Melt 1/4 cup butter, stir in flour, salt and pepper till smooth.  Gradually stir in cream and reserved chicken broth.  Cook and stir over medium low heat till it comes to a boil and thickens.  Blend in Parmesan cheese and rosemary.  Pour over artichokes.  Cover and bake at 350' for 30 minutes.  Serves 6-8.

Source:

Enchilada Pie

Enchilada Pie

1 lb ground beef
1 onion, chopped
3 fresh cloves garlic
1 tsp salt
1/4 tsp pepper
1/2 tsp. seasoned salt
1 (8oz) can tomato sauce
1 (2-1/4 oz) can sliced drained olives
6 buttered corn tortilla's
2 cup grated cheese
2/3 c water

Brown meat & onion.  Add seasonings, tomato sauce & olives.  In buttered casserole dish alternate layers of meat mixture and cheese between tortillas.  Start with tortilla on the bottom.  Top with remaining cheese.  Pour water over top.  Cover and bake 30 minutes at 400' F oven.

Source: Carol Young

Burritos

Burrito's

1 can black beans (drain & rinse)
1 can corn
Tomato
Chopped Bell pepper
Green onions
Stalk of celery
Fresh cilantro
Salt & Pepper

Mix all together add Italian salad dressing to cover all.
Then mix together re-fried beans with chicken, hamburger, or steak
Warm up tortilla in skillet with a little oil and then put in the re-fried bean mixture, then put Italian bean stuff on top.

Source: Teresa Young

Chicken Oriental Salad

Chicken Oriental Salad

1/2 head of cabbage-shred  (4 cups)
2 green onions
2 chicken breasts, cooked & diced 2 cups
2 T slivered almonds (toast if desired)
1 pkg Top Ramen noodles, crushed, uncooked
2 T toasted sesame seeds (toast for 2-3 minutes 250')

Dressing:
1 T sugar
1/2 c.vegetable oil
1 t. salt
1/4 t pepper
3 T vinegar

Combine & chill for 2-24 hours before serving

Salad greens
Tomato wedges
Optional: 1 can Mandarin oranges, drained

Source: Jackie Robinson

Chicken Rolls

Chicken Rolls

3 oz. cream cheese, softened
2 T butter
1 c. cooked chicken, chopped
1-4oz can mushrooms (or add extra 1/2 c chicken)
1 can refrigerator crescent rolls (refrigerator biscuits can be flattened and substituted)
1/2 c. seasoned croutons, crushed
1/4 c. walnuts or pecans, finely chopped
1/2 t. sage
3 T butter, melted

For the filling, mix cream cheese and butter well.  Then stir in chicken and mushrooms.  Separate crescent rolls into eight triangular pieces.  Spread each with about 1/4 cup chicken mixture.  Roll up and tuck sides of dough under to make a ball; pinch the dough to seal edges.
Mix croutons, nuts, and sage.  Dip each roll in the melted butter and then in the crumb/nut mixture.  Place on cookie sheet and bake 15-20 minutes at 375' F. Serve with gravy on top.  Can be frozen (before or after baking) and reheated.
Gravy options:  Use canned cream of chicken soup thinned with 1/3 cup of water or milk, Pillsbury chicken gravy mix plus 2 T chopped chives, or your own favorite chicken gravy.

Source:  BYU magazine

Almond Cake

Almond Cake

2 large eggs
3/4 c. sugar
3/4 c. flour
1 1/4 t. almond extract
2 oz slivered almonds
1/2 c. butter

Melt and cool butter.  Beat eggs until light and frothy; beat in sugar, beat in flour.  Add extract, butter; stir until mixed and add 2/3 almonds.  Pour into greased 9" pie pan.  Sprinkle on remaining almonds and bake 35 minutes at 350'  Serves about 10.

Source:  K Provencher