From: "Heat Oven to 350"

Fruit Salsa with Cinnamon Chips

Cinnamon Chips:

10 (10 inch) flour tortillas

melted butter

1 cup sugar

2T cinnamon

Fruit Salsa :

2 kiwis, peeled and diced
2 Fuji apples, cored and diced
1 pound strawberries, diced
1 T brown sugar
1 tsp lemon juice
3 T fruit preserves, any kind

1. Heat oven to 350 degrees and brush both sides of a flour tortilla with melted butter. Mix sugar with cinnamon and pour mixture over tortilla until it is completely covered. Lift tortilla and shake off excess, then cut into 8 wedges with a pizza cutter. Place on baking sheet and repeat with remaining tortillas. Bake at 350 for 9-10 minutes, or until cinnamon chips are crispy and just starting to brown. Remove from oven and let cool.

2. In a large bowl, mix kiwis, strawberries, brown sugar and preserves. Add apples and stir to mix. Serve immediately.

Roli-Poli

Another long-time family favorite.. Do not be intimidated by the 3 parts. All steps are easy peasy, and you'll love the results!

Part one:

1 lb ground beef or turkey

1 large carrot, peeled & grated (about 1/4 - 1/2 cup)

1 medium onion, chopped

1 tsp salt

1/4 tsp pepper

2 eggs, beaten

Cook and stir meat, carrots, and onions until meat is just done and onions are tender.

Add salt and pepper.

Remove from heat and stir in beaten eggs. Cook and stir until eggs are well distributed and just set.

*This will be cooking in the oven, so don't overcook either step!

Set aside to cool at room temperature.

Part 2:

3 cups all purpose flour

4 1/2 tsp baking powder

1 tsp salt

2 TBS sugar

1/2 cup shortening

1 cup milk

Preheat oven to 425.

Blend together dry ingredients.

Cut in shortening; add milk.

Stir to form a soft dough.

On a lightly floured surface, knead a few times until dough just holds together.

Roll out to a 18" X 12' rectangle.

Evenly spread meat mixture on top of dough.

Starting at one long end, roll up cinnamon roll fashion.

Moisten edges and seal.

Trim off ragged ends.

Slice into 12 rolls and place on baking sheet; flatten slightly with palm.

Bake for 20 - 25 minutes until just beginning to brown.

Serve with white sauce. (recipe follows)

Part 3:

While Roli-Poli is baking:

4 TBS butter or margarine

4 TBS flour

1 tsp salt

1/4 tsp pepper

2 cups milk

In a saucepan, melt butter. Add flour and stir and cook for about 2 minutes or until bubbly.

Add salt and pepper.

Stir in milk and continue to cook until thickened.

If sauce is too thick, add a little more milk until of desired consistency.

"Wendy's" Chili

1 lb ground beef or turkey, browned and crumbled

1 15-oz can tomato sauce

1 15-oz can kidney beans with liquid

1 15-oz can pinto beans with liquid

½ cup onion, diced

¼ cup diced celery

¼ cup green chilies, diced

1 large tomato, diced (may use 1/2 can diced tomatoes)

½ tsp cumin

1/1/2 TBS chili powder

¾ tsp pepper

1 tsp salt

1 cup water

Add all ingredients to crock pot and simmer 2 - 3 hours. Makes about 1/2 large crock pot full.

Bacon and Cheddar Muffins

2 cups Bisquik

2/3 cup milk

1/4 cup oil

1 egg

1 cup shredded cheddar cheese

1/2 lb. cooked bacon, crumbled

Heat oven to 400.

Line 12 muffin cups with papers.

Mix all ingredients except cheese and bacon until JUST moistened. Batter will be lumpy.

Flod in cheese and bacon.

Fill muffin cups and bake about 20 minutes.

Cool 15 minutes before serving.

Toasty Cheese Bread

1/2 lb grated cheddar cheese

1 cup mayonnaise

1 green onion, chopped

Mix all ingredients and spread on French Bread halves.

Toast in oven until cheese melts.

Homemade Flour Tortillas

3 cups flour

1 1/2 tsp salt

1 1/2 tsp baking powder

1/4 cup shortening

1 cup water

Mix together dry ingredients.

Cut in shortening.

Add water a little at a time.

Pull off by handfuls, roll out flat, and cook on a dry, hot griddle.

Cinnamon Puffins

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp nutmeg, divided

1/3 cup shortening

1 cup granulated sugar, divided

1 egg

1/2 tsp vanilla

1/2 cup milk

1/2 cup butter

1 tsp cinnamon

Preheat oven to 350.

Combine flour, baking powder, salt, and 1/2 tsp nutmeg.

In another bowl, beat shortening, 1/2 cup sugar, egg, and vanilla until blended.

Add flour mixture to creamed mixture. Beat in milk.

Fill each cup of a generously greased muffin tin to 2/3 full. (DO NOT USE CUPCAKE PAPERS)

Bake 20 minutes, or until light golden brown.

Melt butter in a small saucepan.

In a small bowl, combine 1/2 cup sugar, cinnamon, and 1/2 tsp nutmeg.

While puffins are still warm, dip each one in butter, then in the sugar mixture, coating thoroughly.

Makes 1 dozen puffins.

Edwards' Mansion Fresh Orange Pie

1 1/4 c. flour 3/4 c. (1 1/4 sticks) soft butter 1/4 c. powdered sugar 1 tbsp. grated orange peel Combine all ingredients and press on bottom and sides of a 10 inch pie plate. Flute. Bake at 375 degree for 15-18 minutes. Cool. FILLING: 6 tbsp. cornstarch 1 1/2 c. fresh orange juice 1/2 c. sugar 2/3 c. orange marmalade 1 tsp. vanilla 1 tsp. cinnamon 1 tsp. nutmeg 6 lg. oranges, peeled and sections (Navels are best - be sure all membranes and seeds are removed). Dissolve cornstarch in 1/2 cup orange juice. Put remaining 1 cup of orange juice and next 5 ingredients in a saucepan. Cook, and while constantly stirring add the orange juice-cornstarch mixture to the saucepan. Continue to cook until thick and clear. Add orange sections and mix gently. Pour into cooled pie crust. Chill 3-4 hours. Serve at room temperature, garnished with sweetened whipped cream.

Edwards' Mansion Orange Muffins

The magnificent Edwards mansion was built on Cajon St in Redlands, California in 1890. Ready-made plans were purchased by Mr. James S. Edwards, pioneer citizen and citrus grower, to build the fourteen room house. It took over one year to build the original salmon pink structure. Originally used as a boarding house, later J. S. Edwards and his family took up residence in the great Victorian relic. It was occupied by the Edwards family from that time on until the death of Mrs. Edwards in 1958.

n 1973, the developers of the Edwards Mansion complex viewed the house as a classic exhibit of Victorian architecture and felt that it should be restored. The Mansion was purchased for the sum of one dollar,cut into two sections, moved five miles through Redlands and relocated on the site of the old Barton Ranch, one of the most fertile and picturesque of all the old California estates.

Sometime later, it was used as a lovely restaurant, and they served these delicious muffins. The mansion is still standing, but is now primarily used as a venue for weddings and receptions.

4 cups flour

2 cups sugar

1 1/2 TBS baking powder

1 1/2 cups butter, room temperature

3/4 cup shortening

1/2 cup milk

5 eggs

1 1/4 cups fresh orange juice

1 cup diced fresh orange pieces

Mix together all dry ingredients.

Add butter, shortening, eggs, milk, and orange juice. Mix thoroughly.

Spoon batter into greased muffin tins about 2/3 full.

Top each muffin with an orange piece.

Bake at 375 for 20 - 25 minutes.

Makes 3 dozen

Rolling Buns

GRANDMA'S VERSION

Grandma Hunter's cinnamon rolls... she always made sure she had these in the freezer or made them fresh when we would come to visit. No one can make them quite like she could!!

These are the directions she sent me right after I got married and asked for her recipe.

1 quart milk

2 cups sugar

4 dry yeast cakes (4 pkgs dry yeast)

8 cups flour

4 eggs

1 cup vegetable oil

1 tsp salt

2 cups brown sugar

2 tsp cinnamon

Butter for spreading

Scald milk and pour over sugar. Cool to warm temp.

Add yeast and 2 cups of flour to make a sponge.

Let rise until double in bulk.

Add eggs, oil, and salt.

Beat well.

Slowly add remaining flour - dough should be sticky.

Let rise until double in bulk.

Roll out into a rectangle.

Spread generously with butter, then with brown sugar and cinnamon.

Roll up long sides and cut into rolls.

Bake at 400. (She doesn't say how long!!? But I think about 20 minutes)

While still hot, spread with sugar glaze.

HINT: Cut dough using a strong thread... slide thread under dough roll, cross ends to cut to desired width.

MAKES ABOUT 2 DOZEN

Banana Bread

My Mom's recipe... It is simply the BEST!!

1 1/2 cups sugar

3/4 cup shortening

3 eggs

6 mashed, ripe bananas

3 cups flour

1 1/2 tsp baking soda

3/4 tsp salt

1 1/2 tsp vanilla

3/4 cup chopped pecans (optional)

Add soda and salt to flour and whisk to combine.

Beat together sugar, shortening and eggs. Add vanilla.

Add mashed bananas alternately with flour mixture.

If desired, fold in nuts.

Grease 2 loaf pans and bake for about 1 hour at

325 for glass pans;

350 for metal pans.
MY OVEN:  325 for metal pans

Bread is done when a toothpick inserted in center comes out mostly clean. (due to the moistness of this bread, don't expect a completely clean toothpick - but clinging batter should not look uncooked.)

Bubble Ring

2 8-oz pkgs refrigerated biscuits

1/2 cup melted butter

1 1/2 cups Quaker 100% Natural cereal

3/4 cup firmly packed brown sugar

1 1/2 tsp cinnamon

Extra butter for drizzling

In a bowl, combine cereal, sugar, and cinnamon.

Separate dough into individual biscuits.

Cut each biscuit in half.

Dip each half in butter, then roll in cereal mixture to coat each piece.

Layer coated pieces in greased bundt pan.

Sprinkle with any remaining cereal and drizzle with butter.

Bake in preheated 375 oven for 25 - 30 minutes.

Turn immediately onto serving plate - Serve warm.

English Muffins (my kitchenaid recipe)

7 cups flour

1 1/2 tsp salt

4 heaping tsp SAF instant yeast

1/4 cup water

1/2 cup milk

1/4 cup butter (1/2 stick)

1 TBS sugar

2 cups warm tap water

Add salt and yeast to flour. Whisk to mix.

Heat together 1/4 cup water, butter, and sugar until butter is melted and sugar is dissolved.

Add 2 cups warm tap water.

Add liquid mixture to machine and add flour mixture 1 cup at a time, beating with dough hook at medium speed, until dough is elastic and smooth.

Transfer dough to a greased bowl and allow to rise, covered, until doubled in size - about 30 minutes.

Gently roll out on a floured surface to about 1/2 inch thick.

Cut out approx. 12 muffins.

Gather scraps and re-roll to cut another 6 - 8.

Place muffins on a cookie sheet sprinkled with corn meal.

Cover and allow to rise 15 - 20 minutes.

Bake on 350 heated griddle for about 5 minutes each side.

*NOTE: To cut muffins, I use a clean tuna can with one end removed and 2 holes punched in the other end. I've had the same can for 30 years! : )

Bacon Cheese Ball

5 slices bacon - cooked, diced, and cooled

1 8-oz cream cheese

1/2 cup mayonnaise

1/3 cup chopped green onions

1/8 tsp pepper

Mix, chill, form into a ball. Roll in chopped pecans

Cheese Ball

2 8-oz pkgs cream cheese, softened

tops of 3 green onions, finely chopped

1/2 tsp dry mustard

2 1/2 tsp Bon Appetit seasoning salt

Mix together, chill.

Form into a ball and roll in chopped pecans

California Strawberry Dip

1 7-oz jar marshmallow cream

1 8-oz. pkg. cream cheese, softened

2 large fresh strawberries, mashed, with juice

Mix ingredients together and serve as a dip for fresh strawberries, or as a filling for stuffed strawberries.

Fruit Dip

1 8-oz cream cheese, softened

1 7-oz jar marshmallow cream

Grated rind of one orange

Mix together and serve with fruit chunks.

Especially good with fresh coconut chunks!

Ranch Oyster Crackers

Mix a 1-oz. package of Hidden Valley Ranch dressing mix with 1/4 cup vegetable oil.

Pour over 12 oz. plain oyster crackers.

Bake 15 - 20 minutes at 250.

Stir halfway through baking.

Folded Velveeta Dip

1 lb. Velveeta cheese loaf (room temperature)

1 8-oz cream cheese, softened

4 oz. diced pimentos

4 oz. chopped olives

4 oz. diced green chilies

Roll cheese out into a rectangle between two sheets of waxed paper.

Remove top layer of waxed paper and spread softened cream cheese on top of Velveeta.

Mix together other ingredients and drain well.

Sprinkle these over the cream cheese layer.

Fold one short end of layers in to the middle, then fold other end over that.

(You are folding the dip in thirds - the waxed paper will help.)

Invert a serving plate on top of the dip, then flip over so the seam side is down and you can remove the paper.

Trim ragged ends.

Serve with sesame melba toasts, or a sesame cracker such as AkMak.

Hot Artichoke Dip

2 small cans chopped green chilies

2 small bottles marinated artichoke hearts, drained

2 cups mayonnaise

2 cups shredded parmesan cheese (not Kraft grated)

Mix and bake in shallow dish at 350 for 1/2 hour.

Serve with corn or pita chips.

Sausage Balls

Another family fave!

1 lb. ground HOT sausage, uncooked (hot sausage tastes way better than the plain, but is not spicy)

3 cups Bisquik

2 1/2 cups grated sharp cheddar cheese.

Mix ingredients together by hand or with paddle in stand mixer.

Form into balls (a bit smaller than a walnut)

Bake at 375 until bottoms are browned - about 15 - 20 minutes

Makes about 4 dozen using a cookie scoop sized ball.
NOTE: These can be made with regular sausage or turkey sausage. Turkey sausage is healthier, but in my opinion, regular sausage tastes A LOT better!

Crash Hot Potatoes

A "Pioneer Woman Cooks" recipe

12 whole new potatoes (or other small round potatoes)

3 TBS olive oil

Kosher salt to taste (I used sea salt)

Black pepper to taste

rosemary (or other herbs) to taste

Bring a pot of salted water to boil.

Add potatoes and cook until fork tender.

On a sheet pan, generously drizzle olive oil.

Place tender potatoes on the cookie sheet, leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes;

Rotate potato masher 90 degrees and mash again.

Brush tops of each crushed potato with additional olive oil.

Sprinkle potatoes with salt, pepper, and herbs (rosemary, chives, thyme - whatever)

Bake at 450 for 20 - 25 minutes until golden brown.

Rice Pilaf

The recipe that Hunter likes...

1 TBS olive oil

1/4 cup vermicelli noodles, broken

1 1/2 cups long grain rice, uncooked

1 medium onion, finely diced

3 cups chicken broth

1/2 cup finely diced carrots

1 tsp salt

In a sieve, rinse and drain rice 3 times; set aside to continue draining.

Heat oil in large skillet.

Add pasta and cook until browned.

Add onion and rice to skillet and cook, stirring over medium-high heat, until rice is just beginning to brown.

Add carrots.

Add broth to rice mixture.

Bring to a boil, reduce heat to simmer, and cover.

Do not stir!

Simmer, covered, for 15 minutes.

Remove from heat and allow to sit, covered, for 10 minutes.

Fluff with fork; serve hot.

Mom's Stuffing

Nothing fancy - just good, old fashioned stuffing... we loved it growing up!

1 large (12 - 16 oz) bag herb seasoned Pepperidge Farm stuffing mix

1 LB ground beef or turkey - may use 1/2 LB if using smaller bag

1 onion, diced

3 stalks celery, diced

1/4 LB butter

2 1/2 cups chicken stock - may use 1 14-oz can + water to make 2 1/2 cups

Cook and stir ground beef with onions and celery until beef is done (DO NOT OVERCOOK) and celery and onions are tender. Drain off any fat.

Add butter and broth (according to package directions).

Toss until well coated.

If too dry, add a little water.

Place in casserole dish, dot with butter, cover, and heat at 350 for 30 minutes.

Green Bean Casserole

2 cans French-style green beans, drained

1 can onion rings

2 cans cream of mushroom OR celery soup (or 1 of each)

Combine beans and soups.

Season to taste.

Top with onion rings and bake at 350 for 20 minutes.

Serves 10

Domathes Yemistes (Greek Stuffed Tomatoes)

A shout-out to the Greek roots and one of my husband's very favorite dishes. Can be served as a side dish, but we usually eat it as a main dish.

12 large tomatoes

1 lb. ground beef or turkey

3 onions, finely chopped

1 clove garlic, chopped

1/2 cup parsley, chopped

1 tsp dry oregano

1 tsp Fines Herbes (in spice section)

1 cup rice, uncooked

1 cup shredded carrot

salt & pepper to taste

olive oil

Cut tops off tomatoes and reserve.

Scoop out pulp, chop and reserve.

Place tomato shells in baking dish and sprinkle with salt, pepper, oregano, and Herbes.

In a skillet, lightly sautee onion, garlic, and beef.

Add grated carrots, rice, 1 cup of reserved pulp, and 1/2 cup water.

Simmer for 30 minutes.

Spoon mixture into shells and cap with tops.

Combine remaining pulp with 1 1/2 cups water and 6 TBS oil.

Pour this mixture over tomatoes.

Bake at 350 for 35 minutes; basting occasionally.

Spoon sauce over tomatoes and serve.

Green Beans

1 lb. fresh green beans; snap off ends

2 TBS butter

1/2 cup toasted almonds

1 tsp salt

5 slices cooked bacon, diced

1/4 cup diced onions, lightly cooked

Steam or boil beans to desired doneness.

Drain off water.

Toss remaining ingredients with beans

Pam's Mashed Potato Casserole

Thanks, Pam!!

Prepare 12 servings of instant mashed potatoes, omitting butter.

Add 2 4-oz cartons of whipped cream cheese - Beat well.

Stir in 2 beaten eggs, 4 TBS finely chopped green onion, and 2 TBS chopped parsley.

Mix well.

Transfer to a well-greased 2 quart casserole dish.

Dot with 2 TBS butter and sprinkle with paprika.

Bake at 400 for 30 - 40 minutes.

Ham-Stuffed Baked Potatoes

4 large baking potatoes

3 cups cooked, chopped ham

2 cloves garlic

1 TBS butter

1 onion, diced

1/2 cup sour cream

1/2 tsp salt

1/4 pepper

3/4 shredded parmesan cheese

chopped green onions for garnish

BAKE potatoes at 450 for 1 hour. Cool to touch.

CUT potatoes in half lengthwise, leaving shells intact.

SCOOP out pulp and set aside.

MELT butter in a skillet and sautee together onion, garlic, and ham.

MASH potato pulp.

STIR in ham mixture, sour cream, salt & pepper.

STUFF shells with potato mixture and sprinkle with cheese.

Place potatoes in 9 X 13 baking dish.

BAKE at 350 for 25 - 35 minutes until heated through.

GARNISh with green onions

Golden Potato Casserole

8 medium potatoes, boiled in skins, peeled and sliced

1 chopped onion

1 1/2 cups shredded cheddar cheese

1/4 cup margarine

2 cups sour cream

1 can cream of chicken soup

1 tsp salt

1/4 tsp pepper

Add onions and cheese to potatoes; gentle toss together.

Heat soup with margarine and sour cream. Add salt and pepper.

Fold soup mixture into potatoes.

Place in buttered baking dish.

Bake at 350 45 - 50 minutes.

Hash Brown Casserole (Funeral Potatoes)

A definite crowd pleaser!

2 lbs. shredded frozen hash browns

(frozen cubed hash browns may be used, but shredded is traditional)

2 cups shredded cheddar cheese

2 cans undiluted cream of chicken soup

2 cups (16 oz) sour cream

2 onions, diced

1 tsp salt

1/4 tsp pepper

1/4 stick margarine

Heat oven to 350.

Toss together potatoes, onions, and cheese.

Mix together soup, sour cream, and margarine. Add salt & pepper.

Heat soup mixture to combine ingredients.

Pour soup mixture over potato mixture and combine.

Bake at 350, uncovered, in a 9 X 13 casserole dish 40 - 50 minutes until hot and bubbly.

Egg-Sausage Souffle

Start the day before...

A good Christmas morning breakfast, brunch treat, shower dish, or just about any time of day!

12 slices good white bread, crusts trimmed, broken into pieces.

2 lbs cooked ground sausage

1 diced onion

1 lb grated cheddar cheese

1/2 cup melted butter or margarine

1 tsp dry mustard

1 tsp salt

6 eggs, beaten

2 pints half & half

Mix bread pieces, sausage, onion, and cheese.

Spread bread mixture in a 9 X 13 baking dish.

Mix remaining ingredients and pour over bread mixture.

Cover and let stand overnight.

Bake, uncovered, at 350 for 1 hour ur until egg is done and set.

Cauliflower Chopped Salad

Start several hours ahead...

This was served at the luncheon after my Mom's funeral. We all loved it.

1 head cauliflower, cut into bite-sized pieces

1 head lettuce, chopped

2 cups mayonnaise

1 medium onion, diced

1 lb bacon, fried crispy and crumbled or diced

1 cup parmesan cheese

1/4 cup sugar

Layer in order given.

Refrigerate several hours; toss and serve.

Porcupine Meatballs

Another family favorite... Quick, quick quick!

We've started using ground turkey in place of ground beef in many recipes.

1 cup Minute Rice + 1/2 cup extra if desired.

1 lb ground beef or turkey (do not cook)

1 egg, slightly beaten

1 onion, chopped

1 tall can (46 oz) tomato juice

1 tsp salt

1/4 tsp pepper

In a large bowl, combine 1 cup rice, beef, onion, egg, 1/2 cup tomato juice, salt, and pepper.

Shape mixture into balls. (larger than a golf ball, smaller than a tennis ball)

Place in large, deep pot. (1 layer)

Pour remaining juice over meatballs.

Bring to a boil, then reduce heat and simmer 20 minutes or until meat is done and rice is tender.

I usually add 1/2 cup extra rice to juice before cooking.

Good served with leftover or instant mashed potatoes.

Double Cheese Casserole

We discovered this recipe shortly after we were married and it's been a favorite ever since!

1 &1/2 cups dry elbow macaroni noodles, cooked and drained

1 lb. ground beef or turkey

1 small onion, diced

1 (15-oz) can tomato sauce
1 tsp salt
1/4 tsp pepper

1/2 cup cottage cheese (optional; add extra sour cream if omitting)

1 3-oz. pkg. cream cheese

1/4 to 1/2 cup sour cream (depending on if adding cottage cheese or not)

1 medium tomato, sliced

Heat oven to 350.

In a large skillet, cook and stir meat and onion, until meat is browned and onion is tender.

Drain any fat.

Stir in tomato sauce, salt & pepper.

Heat to boiling and simmer 1 minute.

Remove from heat and stir in cottage cheese, cream cheese, and sour cream until well blended.

Pour into ungreased 1 1/2 quart casserole dish.
Add cooked, drained noodles

Arrange sliced tomatoes on top.

Cover and bake 30 minutes or until bubbly.

4-6 servings.

Favorite Pork Chops

A good Sunday dinner dish

4 medium potatoes, peeled and sliced

6 pork chops, trimmed of fat

1 onion, chopped

1 cup milk

1 can cream of celery (or mushroom) soup

1 tsp salt

1/4 tsp pepper

Place potatoes in buttered 9 X 13 dish.

brown chops on both sides, and place on top of potatoes.

Mix together soup. milk, salt & pepper and pour over pork chops.

Bake, covered, at 350 for 1 hour.

Uncover and bake 20 minutes longer.

Sister Smith's Chicken Cacciatore

From my sister's mother-in-law... a wonderful woman and a great cook!

8 - 10 pieces chicken, skinned

3 cloves garlic, minced

1 cup catsup

1/4 cup vinegar

1/4 cup brown sugar

1/2 tsp worcestershire sauce

1 large onion, diced

Salt & pepper each piece of chicken, and brown lightly in oil.

Palce pieces in a casserole dish.

Combine other ingredients and pour over chicken, making sure each piece is covered.

Cover with foil and bake at 350 for 1 hour & 15 minutes.

Bast 2 - 3 times during cooking

Chicken Crescents

Great for Baby/Wedding showers, etc.

8 oz. cream cheese

2-1/2 cups cooked, diced chicken

1/4 cup margarine, melted

1 chopped onion, sauteed

2 pkgs. crescent rolls

seasonings to taste

herb-seasoned bread crumbs

Mix together cream cheese, chicken, onion, and seasonings.

Separate rolls and flatten a little.

Place some chicken mixture on roll and gather up sides to close.

Roll each bundle in melted butter and then bread crumbs.

Bake, seam side down for 20 minutes.

Top with white sauce or sauce made with 1/2 undiluted chicken soup and 1/2 sour cream.

Oven Fried Chicken

The easy-peasiest!

Remove skin from chicken pieces.

Coat with seasoned flour.

Fry in medium - hot oil until browned. Drain.

Place in glass baking dish and bake at 350 for about 1 hour.

Chicken and Gravy

6 boneless, skinless chicken breasts

seasoned bread crumbs

vegetable or olive oil

2 cans cream of chicken soup

milk

cooked rice

Coat chicken with crumbs and place in a preheated skillet of oil. Oil should nearly cover chicken.

Brown on both sides.

Mix soups and milk according to direction on soup can.

Pour soup into a 9 X 13 baking dish.

Add browned chicken, taking care not to loosen coating.

Bake at 350 for 1 hour.

Serve over rice.

Orange Chicken

I haven't tried this because Dearest doesn't dig Asian food... but it sounds GOOD!

1/2 cup flour

1/4 tsp pepper

2 tsp salt

2 lbs. chicken pieces

1 onion, thinly sliced

1/3 cup butter, melted

6 oz. water

16-oz can frozen OJ concentrate

1/2 cup brown sugar

2 TBS corn starch

In a zip top bag, combine flour, pepper & salt.

Add chicken and toss to coat well.

Brown chicken in oil.

Place chicken in a 9 X 13 baking dish.

Add onion.

Combine remaining ingredients and pour over chicken.

Cover with foil and bake at 325 for 1 hour.

Chicken Mozzarella

1/2 cup Bisquik

2 TBS Kraft parmesan cheese

1/2 tsp Italian seasoning

1/4 tsp pepper

6 boneless, skinless chicken breasts

1 cup spaghetti sauce

3/4 cup grated mozzarella cheese

Combine Bisquik, parmesan, seasoning, & pepper.

Coat chicken.

Place chicken in greased 9 X 13 baking dish.

Bake at 425°, uncovered, for 10 minutes.

Turn chicken and bake for an additional 10 minutes.

Pour sauce over chicken.

Reduce heat to 350° and bake for 20 minutes., or until chicken is done.

Sprinkle with mozzarella and bake until cheese is melted.

Chicken and Rice Bake

A classic!

Place in a 9 X 13 pan:

1 cup Uncle Ben's rice.

Mix together and pour half over rice:

1 can cream of chicken soup

1 can cream of celery soup

1 can chicken broth

Arrange 3 - 31/2 lbs. chicken breasts or pieces on the rice.

Pour remaining half of soups over the chicken.

sprinkle with 1/2 package of onion soup mix.

Cover with foil.

Bake at 350 for 1 hour.

Remove foil and bake for an additional half hour to an hour until chicken and rice are done.

**I also make this on the stove top in a skillet: 1 can soup, 1 can broth, and 2 cups minute rice. Brown 4 chicken breasts; mix together soup, broth & rice. Pour soup mixture over chicken breasts. Bring to a boil, reduce to simmer, and cook 20 - 30 minutes until rice is done and liquid is absorbed.

White Enchiladas

Good for a crowd... makes about 16. Recipe may be halved

4 cups chicken breast, cooked and cubed

2 cans cream of chicken soup

16 oz. sour cream

1 7-8 oz can chopped green chilies

3-4 cups shredded Monterey Jack cheese

1 stick butter or margarine

16 flour tortillas

pepper to taste (I don't add salt to this)

Spray 2 (two!) 9 X 13 baking dishes with non-stick spray

mix together soups, sour cream, butter, and pepper.

Stir over medium-low heat until melted and blended.

Reserve 2 cups and set aside.

Toss together chicken, chilies, and cheese... add remaining soup mixture.

Place generous spoonfuls of chicken mixture on flour tortillas, and roll up.

Place enchiladas, seam side down, in baking dish - 8 per dish.

Spread reserved soup mixture evenly over tops of enchiladas.

Cover with foil and bake at 350 30 minutes.

Uncover and cook an additional 10 minutes until hot and bubbly.  

Macaroni and Cheese

The old fashioned recipe that both our mothers made when we were growing up - there's just no comparison!

2 1/2 cups uncooked macaroni, cooked

2 cups milk

5 eggs

4 cups (1 lb) shredded cheddar cheese

salt and pepper

In a generously buttered baking dish, layer 1/3 of cooked macaroni followed by a layer of 1/3 the cheese. Salt and pepper each layer.

Continue layering with other 2/3 macaroni and cheese.

Beat eggs; mix together with milk.

Pour egg & milk over macaroni and cheese layers.

Bake at 350 for 35 - 45 minutes until set

Fresh Tomato Soup

A modified Paula Deen recipe - soooo good! When we grow tomatoes in our garden, I freeze some in 4-cup batches so that I can make this soup after tomato season is over!

1/4 cup butter

3/4 cup minced onion

1 clove garlic, minced

4 cups tomatoes, large diced

3 TBS flour

2 cups chicken broth

1 tsp salt

1/2 tsp pepper

1 cup half & half (optional)

In a medium saucepan, melt butter over medium-high heat.

Add onion and garlic. Cook about five minutes.

Add tomatoes and cook an additional five minutes.

Sprinkle flour over tomatoes and onions, and cook about two minutes, stirring constantly.

Stir in chicken broth, salt, and pepper.

Cook 4 - 6 minutes until slightly thickened.

Pour half of soup into blender and puree until at the desired consistency.

(SEE NOTE!!)

Repeat with remaining half of soup.

For best results, STRAIN soup to remove any remaining skin or seeds.

Return soup to pan and stir in half & half.

Cook gently until heated through.

**Use CAUTION when pureeing hot soup! Only blend 1/2 at a time and hold lid down firmly so it doesn't pop off and spill hot soup!

Hearty Ham and Corn Chowder

This is one of the easiest, yummiest, comfort food soups you'll ever make!

1 10-oz. box frozen broccoli with cheese sauce (such as Green Giant brand)

2 cups frozen corn (NOT canned)

2 cups diced ham (may use turkey ham)

2 cups half & half
2 cups milk

1/4 cup butter or margarine, melted

1/4 cup flour

salt and pepper to taste

Cook broccoli as directed on package.

In a large pot, combine cooked broccoli, corn, ham, half & half and milk.

Cook until mixture comes to a gentle boil.

Mix together the melted butter and the flour.

Add to soup mixture and continue cooking until thick and bubbly.

If soup is too thick, thin with milk.

**When doubling, do not double thickening... check first to see if more is needed.

**If necessary, cut up the larger pieces of broccoli before adding to soup

Chinese Cabbage Salad

This may be served as a main dish salad with the chicken, or as a side salad without the chicken.

2 heads cabbage, thinly sliced or chopped (or 2 lbs. prepared slaw)

2 cups cooked, diced chicken (optional)

8 green onions, sliced

1/2 cup slivered almonds, toasted

4 tsp sesame seeds, toasted

2 pkgs. ramen dry noodles, crushed (use chicken or oriental flavor - NOT beef)

Toss above ingredients together.

Dressing

4 TBS sugar

1 tsp salt

1 tsp pepper

2 flavor packets from ramen noodles

3/4 cup oil

6 TBS cider vinegar

Mix together.

Pour over cabbage mixture just before serving; toss.

*Note: To toast almonds and sesame seeds, simply stir them around in a dry, heated frying pan until lightly browned. DO NOT toast the sesame seeds and almonds together - they brown at different times due to the difference in size.

This is an important step, as the salad will not have anywhere near as good a flavor if you use raw sesame seeds and almonds. It's worth the few extra minutes!!

NOTE:  To toast the Ramen noodles, break up noodles, spread on cookie sheet, bake at 350 for 10 - 12 minutes until toasted.

***May add an extra package of toasted noodles if desired.

Mom's Barbecue Hamburgers

Our family's version of Sloppy Joes... Mmmmm!

2 lbs. ground beef

1/2 cup catsup

1 TBS worcestershire sauce

1 tsp salt

1 can tomato soup, undiluted

2 TBS vinegar

1 TBS prepared yellow mustard

2 TBS brown sugar

Brown beef.

Make a sauce of the remaining ingredients.

Add to browned meat and simmer for 1 hour.

Serve on hamburger buns.

Chicken Broccoli Divan

Great for family gatherings and church suppers!

8 cups cooked, diced chicken (meat from approx 2 chickens)

2 16-oz. pkgs frozen broccoli (thaw and drain overnight)

1 1/2 cups shredded cheddar cheese

place broccoli in bottom of 9 X 13 baking dish.

Spread chicken evenly over broccoli.

Sauce:

3 cans cream of chicken soup

1/2 cup mayonnaise

2 TBS lemon juice

Heat and mix together; pour over layers. Sprinkle with cheddar cheese.

Bake at 350 for 45 minutes.

Chicken Noodle Casserole

6 oz. medium curly noodles (about 3-1/2 cups dry)

3 chicken breasts, cooked and diced  (BAKE uncovered 400° 25 minutes, cover w/foil until ready to assemble) 

3/4 cup mayonnaise

1 cup diced celery

1 medium onion, diced

1 can cream of chicken soup

1/2 cup milk

1/2 tsp salt

1/4 tsp pepper

1 cup shredded cheddar cheese

Preheat oven to 425.

Cook and drain noodles.

combine chicken, celery, onion, and noodles - stir in mayonnaise.

Blend soup with milk until smooth; add salt and pepper and heat through.

Add cheese and heat until cheese is melted.

Add soup mixture to chicken mixture and stir to combine.

Bake, uncovered in a 2-quart casserole dish for 20 minutes.

Chinese Sundaes with Sweet & Sour Sauce

Cooked rice

cooked, diced chicken

diced tomatoes

diced celery

diced green peppers

sliced almonds, toasted

chow mein noodles

shredded cheese

Each person layers any combination desired of above items on their plate and tops with sweet and sour sauce (recipe follows.)

Sweet and Sour Sauce

1/2 cup brown sugar

1/2 cup vinegar

2 TBS soy sauce

2 TBS corn starch

1 13-oz can (1-1/2 cups) crushed pineapple

1/2 cup catsup

Combine all ingredients in saucepan and cook until tender and thickened

Chicken and Biscuits

1 medium onion, chopped

1 1/2 tsp butter

4 cups cooked chicken, diced

1 cup sour cream

1 can cream of chicken soup

1/2 cup milk

1/2 cup chopped pimento (4-oz. jar)

1 cup shredded cheese

6 Pilsbury Grands biscuits (may also use the smaller Grands)

Preheat oven to 350. lightly grease/spray an 8 X 10 baking dish.

Saute onion in butter until tender.

Combine onion and chicken, set aside.

In a small saucepan, combine soup, sour cream, milk, and pimentos.

Heat and stir until combined.

Pour over chicken and onions, and stir to combine.

Spoon into baking dish and bake for 15 minutes.

Remove from oven and sprinkle with 3/4 cup cheese.

Arrange biscuits on top and sprinkle with remaining cheese.

Bake an additional 20 minutes until biscuits are browned and sauce is bubbly

Prize-Winning Meat Loaf

This is a Quaker Oats recipe that my mom always made, but I've modified it a little. Leftovers make man-pleasing sandwiches!!

1 lb. lean ground beef or ground turkey

1 cup tomato juice or sauce, undiluted tomato soup, jarred spaghetti sauce, or whatever you have on hand.

3/4 cup dry oats (quick or old fashioned)

1 egg, lightly beaten

1 small onion, chopped

1/2 tsp salt

1/4 tsp pepper

Heat oven to 350. In a large bowl, combine all ingredients, mixing lightly but completely.

Press into 8 X 4-inch loaf pan.

Bake 1 hour (160 internal degrees)

Let stand 5 minutes; slice.

Chicken Pot Pie

1 can cream of chicken soup (fat free works!)

1/4 - 1/2 cup sour cream

1/2 stick butter

1 tsp chicken bouillon

2 cups chicken, cooked & diced

1/2 cup peas (canned or frozen)

3/4 cup sliced carrots, cooked al dente

1/2 tsp salt

1/4 tsp pepper

1 recipe pie dough (recipe follows)

In a medium saucepan, combine soup, sour cream, butter, bouillon, and seasonings.

Heat through, stirring to combine

Add chicken and vegetables. Simmer about 5 minutes.

Pour into a dish lined with 1/2 the pie dough.

Cover top with remaining dough. Seal the edges, and poke a few holes in the top.

Bake at 375 35-40 minutes, or until crust is browned and filling is bubbly.

Pie Dough (pate brise)

2 1/2 cups flour

1 tsp salt

1 tsp sugar

2 sticks COLD butter, cut into chunks

1/4 - 1/2 cup ice cold water

Place flour, salt, and sugar in food processor. Drop in cubed butter.

Pulse until butter is chopped into small, pea-sized pieces.

With machine running, SLOWLY drizzle in ice water until mixture *just* comes together and forms a ball.

Divide in half, roll out on floured surface.