Jessica's Salad

Salad:

spinach

chicken

pears (Anjou)

carmelized walnuts

blue cheese

Dressing:

1 Tbsp water

1 1/2 tsp fresh lemon jice

1 tsp dijon mustard

1/2 tsp olive oil

1 clove minced garlic

salt & pepper

1/2 tsp tarragon

Carmelize walnuts by putting sugar in a frying pan.  Melt sugar, add walnuts.  Then, put on foil sprayed with Pam.

Chicken Corn Chowder

1 Tbsp margarine or butter

1 (8 oz) pkg sliced mushrooms

1/4 C flour

3 1/2 C 2 % milk

1 C chopped red potato

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp pepper

1 (16 oz) pkg frozen corn, thawed

1 1/2 C shredded cooked chicken breast

3 Tbsp chopped green onions, divided

Melt margarine in a large Dutch oven over medium-high heat.  Add the mushrooms, and saute for 3 minutes.  Stir in the flour.  Gradually add the milk, stirring with a whisk.  Add the potato, thyme, salt, pepper and corn.  Bring to a boil.  Stir in the shredded chicken and 2 Tbsp green onions.  Cover, reduce heat and simmer for 5 minutes.  Ladle the soup into bowls, and sprinkle with remaining green onions.

Harvest Bisque Soup

This recipe is originally from Simply Classic.  It will serve 6-8 people, but we recommend that you double it.

3 C butternut squash, peeled, seeded and cubed (about 1 lb)

5 C chicken stock

4 Tbsp flour

4 Tbsp butter

2-3 tsp curry (start with 1 tsp, and flavor to taste)

3/4 C half & half (or evaporated milk)

3/4 C canned coconut milk (ptional, but it enhances the flavor)

3 Tbsp fresh lime juice (again, start with 1 Tbs, and add to taste)

1/2 tsp salt

1/4 tsp pepper

Garnish with any combination of:

lime slices

pinenuts

shredded parmesan cheese

dollop of sour cream or plain yogurt

Cooke the cubed squash in the chicken stock for about 15 minutes.  Using a large slotted spoon, remove cooked squash into a blender, add 1-2 C of the cooking liquid and puree.  Add this back into the remaining liquid.

In a large pot melt butter, add flour and curry.  Cook, stirring often, about 5 minutes.  Be careful not to scorch.  Add squash and chicken stock puree.  Cook to thicken, stirring often, for about 10 minutes.  Add half & half, coconut milk and lime juice along with the salt and pepper to taste.  Heat through.  

Ladle into individual bowls and garnish.  Serve immediately.

Janalee uses about 2 tsp curry, 1-2 Tbsp lime juice, and garnishes with sour cream/yogurt and twisted slice of lime.

Kim's Favorite Lemonade Layer Cake

This recipe is originally from Cooking Light

Cake:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk

Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar

Preheat oven to 350 degrees.

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Terri Calvert's Celestial Cake

1 box yellow cake mix
2 C warm water
2 eggs
3 oz box instant chocolate pudding

Mix all od the above, and bake in a 9x13 pan for 30-40 minutes at 350 degrees. Cake will shrink away from teh sides as it cools, don't worry!

Topping:
Melt 1/2 C butter or margarine. Add 1 C powdered sugar. Fold in 8 oz Coolwhip. Spread on top of COOLED cake. Chop 4 Skor bars, and sprinkle on top. Store in the fridge.

Ann Dibb's Easy Ice Box Rolls

1 package (1 T.) yeast
¼ c. warm water
1 c. milk
1 stick butter or margarine
1 t. salt
3 eggs, beaten
½ c. sugar
4 ½ c. flour

Dissolve yeast in warm water. (I add about a T. of extra sugar to the dissolved mix.) Melt the butter in a saucepan over low heat. Add milk, salt, and sugar. Stir until the sugar is dissolved. Cool to lukewarm (if milk is too hot when added to yeast, it will killthe yeast). In a mixing bowl, add beaten eggs and then the dissolved yeast. Mix. Add 2 ½ c. flour; blend well. Add remaining flour, 1 c. at a time; mix well after eachaddition. Place dough in a greased mixing bowl and cover. Let dough rise until it doubles insize. Punch down, cover. Put dough in refrigerator until it doubles in size. Punchdown again and replace cover until you are ready to use the dough. It will keep wellfor several days. Bake at 375 degrees for 12 minutes (until rolls are very light brown). Remove rolls from the oven and brush each roll with melted butter. The dough is pretty wet and sticky when you let it rise the first time. (When I take it out of thebowl, I have a lot of flour on my hands and on my pastry cloth and rolling pin. I knead it just abit.) Divide dough in two parts. Knead the one section, roll it out about a half inch thick, and cut it with a two- to three-inch circular cutter. Lift a circle in your hand, brush it with butter, crease it with a knife, fold it over (this is Parkerhouse roll style), and place it on a cookie sheet to rise. Bake. I’ve seldom done the icebox thing. I mix it, let it rise about two hrs., knead it a little, prepare the rolls, and let them rise again (about two hrs.) I think that one of the secrets is to handle the dough as little as possible and use just enough flour to handle—not too much. I got this recipe out of a ward cookbook (Bea Redden, 1978) many years ago. Then I just made it multiple times in order to practice making it and perfecting my handling of it.

Cranberry Salsa

1 12 oz. pkg. Fresh Cranberries
¾ cup Sugar
1 medium Jalepeno, seeded
1 Green Onion
1-2 Tbs. fresh Cilantro
¼ tsp. Cumin

Place all ingredients in a food processor. Process until mixture is coarsely chopped. Store in refrigerator over night to allow flavors to blend. Serve with cream, tortilla chips or crackers. Also great with beef, pork or poultry.

Makes 3 cups.

Aunt Myrna's Apple Pie Filling for Canning

5 C sugar
1 C cornstarch
3 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
10 C water

Heat until thick and bubbly. Add:

3 Tbsp butter
3 Tbsp fresh lemon juice, and
a few drops yellow food coloring

Prepare 5 1/2 - 6 lbs of apples. Slice into jars. Fill with syrup to within 1 inch of top. Process quart jars for 25 minutes.

One quart jar will fill a nine inch pie. Recipe yield was 6 quart jars.

Carmel Apple Dip

1 cup brown sugar
1 can sweetened condensed milk
4 Tablespoons corn syrup
1 cup butter
1/2 jar marshmallow cream

Bring first 4 ingredients to a boil over stove, stirring constantly. Remove from heat and stir in marshmallow cream. Allow to cool. Serve with sliced apples.

Spinach Turnovers

2 T. oil ( I don't use)
1 lb. fresh spinach, washed
1 small onion, chopped
1 egg
1 cup cottage cheese, drained
1 cup feta cheese, crumbled
2 pkgs. Pepperidge Farms Patty Shells, thawed

Clean spinach. Chop onion and saute in oil, along with spinach. Cook until limp. Set aside to cool. Beat an egg and mix it with the cottage and feta cheeses. Add cooled spinach mixture. This is the filling.Roll the individual patty shells into 6" squares (as large as possible). Put a blob of filling on the patty shell and fold it like a turnover. Pinch the edges closed. Bake on an ungreased cookie sheet at 400 degrees for 25 minutes.

Sea Bass In Papilotte

3 tablespoons extra-virgin olive oil
4 (6-oz) fillets black sea bass or striped bass (1/2 to 1 1/4 inches thick) with skin
3/4 teaspoon salt
1/4 teaspoon black pepper
8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
8 sprigs fresh thyme
2 garlic cloves, very thinly sliced
12 cherry or grape tomatoes, halved
1 1/2 tablespoons drained bottled capers

Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.
Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.
Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.
Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.
Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.
Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating.

*You can substitute halibut for the seabass.

Whole Wheat Bread

3 1/2 cups Whole Wheat Flour
1/3 cup milk
1/4 cup honey
1 cup warm water
1 1/4 teaspoons salt
1/4 cup vegetable oil
1 packet dry yeast

Step 1: In a large mixing bowl combine 1 cup of water ( at a temp. of 110 to 120 degrees F ) with the salt, the honey, the yeast, the oil and the milk and stir until mix.
Step 2: Mix in the flour and stir until the dough starts pull away from the bowl.
Step 3: Place the dough on a lightly flour surface and knead the dough for 6 to 10 minutes or until the dough become smooth.
Step 4: Place a small amount of oil in a large bowl and place the dough in the bowl and flip the dough to cover the dough with oil. Cover the bowl with a towel and let the dough rise for approx. 1 hour , the dough should double in size. Note: This made take longer if the room is cold.
Step 5 : Take the dough out of the bowl and place on a lightly floured surface, shape the dough into a 8 inches log and place into a lightly grease loaf pan.
Step 6 : Loosely cover the pan with lightly oil plastic wrap and let raise for 30 to 60 minutes until the dought raises approx.1 inch above the pan.
Step 7: Preheat oven to 350 degrees F place in center of oven and cook for about 40 minutes after 20 minutes loosely cover the pan with aluminum foil , test if the wheat bread is done by thumping the bottom of the bread it should sound hollow. Let brad cool on a rack then slice.

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is excellent as a dessert, with a meal or as a snack. The recipe below has been configured for the large size (29 oz) can of cooked pumpkin. This makes about 4+ loaves of bread (using an 8 1/2 x 5 x 2 1/2 inch loaf pan - either glass or metal). In addition to being quick and easy, this recipe is flexible. If you are concerned about too many sweets, you can leave out the chocolate chips and/or cut the sugar by a cup without unduly affecting the taste. To increase the yield and make a lighter, fluffier bread or cake, beat with an electric mixer for an additional couple of minutes - this will add more air and give a larger amount of batter to cook (this is a variation on our grandparents trick of adding extra water to the soup in order to have enough to serve when company showed up unexpectedly at dinner time). Since pumpkins are a good source of beta carotene, this makes a healthy, as well as tasty, snack for children.

7 Cups Flour
6 Cups Sugar
4 Teaspoons Baking Soda
2 Teaspoons Cinnamon
2 Teaspoons Salt
1/4 Teaspoon Nutmeg
8 Eggs
4 Cups Pumpkin*
2 Cups Cooking Oil
1 1/3 Cups Water
2 Teaspoons Vanilla
2 Cups Chocolate Chips

*Can use a 29 oz can of cooked pumpkin (without spices - do NOT use canned pumpkin pie filling as that contains spices) or you could bake a pumpkin and use the cooked pumpkin vegetable

Preheat the oven to 350 degrees.
Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Make sure these are all mixed together well.
Make a hole in the middle and add eggs, pumpkin, cooking oil and water. Mix well with a spoon or electric mixer until batter is smooth.
Add vanilla and chocolate chips.
Grease bread loaf pans or muffin pans and pour the mix into the pans. Fill the pans about 3/4 full with batter.
Bake for about 1 hour or until a knife inserted into the middle of the loaf comes out clean.
Let pan cool for 5 minutes and then holding the pan with a pot holder, shake lightly until bread separates from sides and bottom of pan. Turn pan over and drop bread on a cooling rack to cool. If you do not intend to eat all the loaves right away you can wrap the individual loaves well in aluminum foil and store them in freezer until needed.

Garlic and Sour Cream Mashed Potatoes

4 cups low-sodium chicken or vegetable broth
1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
4 cloves garlic, peeled
1/4 cup low-fat sour cream
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

In a 4-quart saucepan, combine broth, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until tender, about 15 minutes. Drain potatoes and garlic, reserving broth. In a large bowl, mash potatoes and garlic with 1/2 cup reserved broth (if needed), sour cream, oil, salt, and pepper until smooth. Serve warm.

Easy Italian Meatloaf

1 lb. ground beef
1 tbsp. ketchup
3 cloves garlic (finely chopped)
1 tsp. olive oil
1 egg
2 cups Italian style bread crumbs
1/2 cup Parmesan cheese
salt and pepper, to taste

Pre-heat oven to 350 degrees. Place all ingredients in a mixing bowl. By hand, mix all ingredients until well blended. Shape meatloaf into desired shape, drizzle oil over top and rub by hand. Wrap in foil and place on a baking sheet. Bake in oven for 1 hour.

Raise temperature to 375 degrees and unwrap meatloaf. Bake for another 15 minutes for crust to form.

Zucchini Bread

3 tablespoons margarine
3 eggs
1 1/4 cup oil
1 1/2 cup sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves or allspice
2 cups grated zuchinni

Preheat oven to 350 degrees. Grease loaf pan. Grate the zuchinni (approx. 1 large) and set aside. Add each ingredient one at a time and mix until well blended. Add the zuchinni. Bake until inserted toothpick comes out clean. Can be served warm or cold.

Orange Juice Frosting

2 cups confectioners' sugar
2-3 tablespoons orange juice

Beat together confectioners' sugar and orange juice until spreading consistency. Frost cooled cookies.

Jam Thumbprint Cookies

Original Recipe Here
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Chicken over Broccoli Casserole

Enough broccoli to cover the bottom of a 9x13 baking dish
4 Chicken breasts, cooked and pulled apart
2 C mayo
2 cans Cream of Chicken soup
juice of 2 lemons
curry, salt and pepper to taste

Layer broccoli in a 9x13 inch baking pan. Place chicken over the broccoli. Combine remaining ingredients to make a sauce. Pour the sauce over the chicken and broccoli.
Cook in a preheated 350 degree oven for approx 45 minutes or until bubbly.

Buttermilk Whole Wheat Pancakes & Syrup

Pancakes
1/2 - 3/4 c. buttermilk
2 tsp. melted butter
1 egg
2/3 c. white flour
1/3 c. whole wheat flour
1 tsp. baking soda
1 tbsp. sugar
1/2 tsp. salt

Have milk at room temperature. Beat milk, butter and eggs lightly. Mix flour, soda, sugar and salt. Add to milk mixture. Stir just enough to dampen flour. Makes 20 pancakes.

Buttermilk Syrup
1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 teaspoon baking soda

Cook butter, sugar and buttermilk until it boils. Take off stove and add vanilla and baking soda.

Peach Dessert

1 package vanilla waffers, crushed (or Keebler french vanilla cookies)
2 eggs
2 cups powdered sugar
1 cube butter, softened
7 or 8 large peaches, peeled and sliced
1/2 pint whipping cream or 2 cups frozen cool whip topping, thawed

Crush the cookies with a rolling pin. Push them into the bottom of a 9" x 13" pan. Mix together eggs, sugar, and butter. Spread carefully over the top of the crumbs. Peel and slice the peaches on top of the powdered sugar filling. Spread the whipped cream, which has been whipped and sweetened, over the top of the peaches. Refrigerate for at least 4 hours. Serves 12.

Pumpkin Chocolate Chip Cookies

1 box Spice Cake mix
1 bag semi-sweet chocolate chips
1 16 oz. can of pumpkin

mix together and bake for 10-12 min @ 350 degrees
so easy and so yummy!

Lybbert's "A-1" Pot Roast

This recipe is from our family friends the Lybberts. It is a wonderfully easy and delicious recipe. The roast will make its own gravy while it is cooking, and can be served with potatoes and carrots.

3-5 lb Pot Roast
small bottle A-1 sauce
1 pkt dry onion soup mix
1-2 cans Cream of Mushroom soup

Line a baking dish (large enough to fit your roast) with foil and a couple inches of foil overhang. Place roast on foil. Top with other ingredients. Use another piece of foil to make a "packet" for the roast. Bake in a 300 degree oven for 2-4 hours.

*Kent's tip: Add fresh mushrooms and sliced onions inside the roast packet.

Recipes from "L Cove" Ranch

These recipes are from Kent's Grandpa Leavitt. They are things he would make for Kent's family when they were children and visited the ranch.

Oatmeal Scotchies
2 C flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 C butter
1 1/2 C packed brown sugar
2 eggs
1 Tbsp water
1 1/2 C quick oatmeal
1 pkg butterscotch chips
1/2 tsp orange extract

Preheat oven to 375 degrees. Combine flour, salt, baking powder and soda. Set aside. Combine butter, sugar, eggs and water. Beat until creamy. Gradually add in flour mixture, oats, chips and orange extract. Drop rounded Tbsp onto an ungreased cookie sheet. Bake for 10-12 minutes. Makes about 4 dozen cookies.

Apple Crisp
Mix:
4 C sliced apples
1/2 C sugar
1/2 tsp cinnamon
2 Tbsp butter
Spread mixture in a buttered baking dish (about 7x11 or 9x13 when doubled).
Mix with a fork or pastry blender:
3 Tbsp - 1/2 C flour
1/2 C quick oatmeal
1/2 C brown sugar
1/8 tsp soda
1/2 tsp baking powder
1/4 C butter or vegetable oil
Sprinkle on top of apples. Bake for 45 minutes in a preheated 350 degree oven.

*Megan's tip: Always double this recipe, you won't regret it. Perfect for fall.

Abbey's "Peachy Keen" Smoothie

Peachy Keen
1 cup low fat peach yogurt
3/4 cup peach nectar (Kern's or Jumex can be purchased inexpensively at Walmarts with groceries)
1/2 cup frozen raspberries
1 1/2 cup frozen peach fruit cocktail (see recipe below)

Combine the yogurt and nectar then add raspberries and peaches. Blend until smooth.Makes two large smoothies.

Frozen Fruit Cocktail
Blanch 15 - 20 peaches then peel, pit and slice into an extra large bowl.
Add 2 cups sugar
1 lb. green or red grapes
1 20 oz. can crushed pineapple, with juice
Juice of 3 lemons (can use 1/3 cup frozen lemon juice)
Juice of 3 oranges (can use 1 cup reconstituted, frozen orange juice)

Combine all until sugar is dissolved and freeze in quart bags, jars, or other containers (I use quart bags and measure 1 1/2 cups into each and freeze flat). Partially defrost when ready to serve and add bananas, raspberries, apples, or strawberries for color and variety. Serve over ice cream or shortcake with whipped cream.

Susan's {never fail} Chocolate Chip Cookies

1 lb. butter or marg
2 C. brown sugar
1 1/2 C. sugar
3 eggs
1 Tb. vanilla
1 1/2 tsp salt (she halves this)
1 1/2 Tb. baking soda
6 C. flour
2 C. chocolate chips

cream butter, sugar and salt together in mixer.
add remaining ingredients
on greased cookie sheet, bake @ 350 for 10 minutes

Elsie's Caramels

2 C sugar
1 1/2 dark Karo syrup
1 C heavy cream (2 C one will be added later)
2 squares butter (must be butter)

Stir constantly and bring to boil. Boil 5 minutes. Add remaining cream very slowly, stirring constantly so that it never stops boiling. Let boil to a soft ball (I like the 238 degree firmness. It's firm enough to hold a good shape but doesn't take out your fillings). Add 1 tsp vanilla and a dash of salt. Pour into a 9" pan either buttered or, better yet, one lined with parchment paper. Cool; cut in squares and wrap in paper.

Hint: Stir constantly. After it is done and in the pan, place in the fridge until you can handle and shape to wrap. If you don't put it in the fridge first they will stick to the papers.

Carmel cooked to a softer stage is used for centers in dipping. Turtles are made with a soft carmel wrapped around a pecan then dipped.

Chocolate Marshmallow Surprises

This recipe comes from the Pinegars' friend on Mercer Island.

2 C flour
1/2 tsp soda
1/2 tsp salt
1/2 C cocoa

Stir these ingredients together.

1/2 C shortening
1 tsp vanilla
1 C sugar
1 egg
1/2 C milk

Cream together these ingredients. Mix in dry ingredients. Bake at 350 degrees for 8 minutes.

20 large marshmallows

Remove from the oven, set 1 marshmallow on top of each cookie. Return to the oven and bake an additional minute. Cool 1-2 minutes. Drizzle with chocolate icing.

Kent's Soft Ginger Cookies

2 1/4 C firmly packed brown sugar
1 C salad oil
1/2 C applesauce
2 large eggs
4 1/2 C all-purpose flour
1 Tbsp baking soda
2 1/2 Tbsp ground ginger
1 1/2 tsp each ground cinnamon and ground nutmeg
1/2 tsp salt

In a large bowl, stir together sugar, salad oil,, applesauce, and eggs until blended. In another bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, and salt. Add sugar mixture and blend well. With your hands, roll dough into 2 inch balls (about 1/4 c each) and place on ungreased 12x15 inch baking sheets. Bake in a 350 degree oven until tops crack and cookies just begin to brown, 10 - 12 minutes. If baking 2 sheets at a time, rotate halfway through baking. Cool on rack; serve warm or at room temperature. Store in an airtight container up to 3 days; freeze for longer storage.

Kent's baking tips: For a large melon ball scoop, bake 13 minutes on a good pan and 12 minutes on an old pan. For 2 large melon ball scoops, bake 13 1/2 minutes on a good pan.

Quick Cinnamon Rolls

This recipe comes from our dear friend, Thayne Orgill. It is a fast way to make cinnamon rolls in the morning and actually eat them right away.

Lisa's Baked French Toast

This recipe comes from my friend, Lisa Sharp. It is a great recipe for a brunch or morning party.

10 oz challah bread, or french bread, cut in 1 inch slices
2 C half and half
1 C whipping cream
8 large eggs
1 Tbsp sugar
2 Tbsp butter dash of salt

Coat 10x6 baking dish with butter. Layer with bread slices. Combine remaining ingredients and pour over bread. Sprinkle with cinnamon and refrigerate overnight. Bake at 350 degrees for 40-45 minutes. Let sit 5 minutes before serving.

Bostonian Blueberry Muffins

Makes one dozen regular size muffins

1 C all-purpose flour
1 C whole-wheat flour
1/2 C plus 1 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 to 2 C fresh or frozen unthawed bluebuerries
1/2 C (1 stick) butter, melted
1/2 C milk
2 eggs
1/2 tsp vanilla

Preheat oven to 425. Butter muffin cups, or use muffin liners. Combine dry ingredients, except 1 1/2 Tbsp sugar, in bowl and blend. In a seperate bowl toss 1 Tbsp of the dry ingredients with berries; set aside. After butter has cooled slightly, stir in milk, then eggs and vanilla. Add egg mixture to dry ingredients and stir until well-moistened. Stir in berries. Spoon batter into muffin cups. Sprinkle muffin tops with reserved sugar. Bake 15 minutes until golden brown. Let muffins stand 5 minutes before removing from tin.

Note: If you must use the larger quantity of blueberries, you may experience some technical difficulty in removing the muffins from the pan. The best approach is letting the muffins cool completely before removing. Reheat them at 350 for about 7 minutes just before serving.

Big Dutch Babies

This recipe comes from our good friend, Barb Cahoon. She calls them "mountains". A great syrup recipe will be coming to serve with these.

4 eggs
1 C milk
1 C flour
1/3 C butter

Beat eggs together in a blender. Gradually add in milk and flour. Melt butter in a 9x13 pan in the oven. Pour batter into pan over butter. Bake for 20-25 minutes until puffy and browned.

Whole Grain Waffles

2 eggs, beaten
1 3/4 C skim milk
1/4 C oil
1/4 C unsweetened applesauce
1 tsp vanilla extract
1 C whole wheat pastry flour
1/2 C flax seed meal
1/4 C wheat germ
1/4 C all-purpose flour
4 tsp baking powder
1 Tbsp sugar
1/4 tsp salt

In a large bowl,whisk together eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flaxseed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Pizza Bread

Rhodes white bread dough
Pizza sauce

Defrost the bread dough, and roll out to the size of a jelly-roll pan. Poke holes in the dough every inch. Spread with pizza sauce. Bake at 350-400 degrees for 10-15 minutes.

Serve as "sandwich bread" with sandwich fillings (artichokes, onions, pastrami, ham, turkey, tomatoes, and provolone cheese).

Swedish Pancakes

This recipe is from our friend, Rose Bean.

1 C flour
1 tsp salt
4 eggs
1 1/3 C milk
2 Tbsp oil
2 Tbsp sugar

Mix all ingredients together. Preheat a nonstick pan. Pour a small amount into a preheated pan and swirl around to cover the pan. Cook on medium low, and flip half way through.

Hummingbird Cake

Cake
3 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 large eggs, beaten slightly
¾ c. vegetable oil
1 c. chopped pecans
2-4 large ripe bananas (2 cups)
1 can (8 oz.) crushed pineapple (undrained)
1 ½ tsp. vanilla extract

Frosting
1 package (8 oz) cream cheese, softened
½ c. unsalted butter, softened
1 box ( 16 oz) confectioners’ sugar
Dash of salt
1 tsp. vanilla extract

For the Cake:
Heat oven to 350 degrees. Butter and flour two 9 inch cake pans. In a large bowl, whisk together the flour, baking soda, salt, sugar and cinnamon. Add the eggs and oil. Stir until dry ingredients are just moistened. Stir in the pecans, bananas, pineapple and vanilla. Evenly divide batter between the prepared pans. Bake at 350 degrees for 28 minutes or until toothpick inserted into center of cake comes out clean. Cook on wire rack for 15 minutes. Turn out and cool completely.

For the Frosting:
In a large bowl, beat the cream cheese and butter until creamy. Gradually sift in the confectioners’ sugar. Beat in vanilla. Place one cake layer on a serving plate. Spread about 1 c. frosting over top. Place a second later on top. Frost top and sides of cake. Refrigerate for at least 1 hour before serving.

Orzo Pasta Salad

1 lb. orzo pasta
Ex. Virgin Olive Oil
2 c. Arugula or Spinach
¾ c. Feta cheese
½ c. Craisins
¼ c. pinenuts
3. T. lemon juice

Cook orzo according to package directions. Drain and spread on baking sheet. Drizzle with olive oil. Mix with remaining ingredients and toss to combine.

***Caitlin's salad submitted by Mary.***

Recipes from Susan Tanner

Whole Wheat Bread
5 cups hot water
2/3 c. oil
2/3 c. honey
3 T. yeast
2 T. salt
5 cups whole wheat flour.
Mix until smooth

Add:
2-4 T. dough enhancer
8-10 cups whole wheat flour (until dough pulls away from bowl).
(Susan uses 1 c. white flour to help with gluten).

Put oil on counter and knead. Roll into loaves. (4 medium loaves)
Let rise in bread pans about 30 min in a warm place. (Putting in oven dries them out).
Bake at 350 for 30 minutes. (Time depends on the size of the loaf).

Refrigerator Rolls
2 Tbsp yeast
1/4 c. warm water
1⁄2 c. butter or margarine
1 c. water
1⁄2 c. sugar
2 tsp. Salt
4 eggs
4 1⁄2 - 5 c. flour

Dissolve yeast in warm water (sprinkle a little sugar on top). Combine the butter, sugar, salt and 1 c. water; melt, then cool. Add the yeat to the cooled ingredients. Add the eggs; mix. Add the flour; mix. Cover till double in size (about 1 hour). Punch down and refrigerate overnight. Mold 3 hours before baking. Bake 8 minutes at 400. Yield about 4 dozen dinner rolls or 3 dozen orange rolls.

Orange Rolls
1⁄2 c. butter, melted
1⁄2 c. sugar
Rind of 1 orange, grated
1 Tbsp orange juice concentrate

Combine the ingredients. Roll the dough in 2 large rectangles. Spread orange mixture on dough and roll dough to look like a tube. Cut in one inch slices and put in greased muffin tins. Frost with orange glaze while hot.

Split Pea (or Sausage) Soup
3 quarts water
1 lb. Split peas
1 lb. Sausage
1 c. chopped celery
1 c. Chopped potatoes
1 c. sliced carrots
1 c. chopped onion
salt and pepper to taste
pinch of sage
pinch of rosemary

Cook peas until soft. Brown, drain, and rinse ground sausage. Add cooked sausage and vegetables about the last 30 minutes of cooking. You can add more water if it gets too thick.

Blond Brownies
1 c. butter, soft
2 c. brown sugar
4 eggs
1 tsp. vanilla
1/4 tsp salt
1 1⁄2 c. flour
1/4 c. coconut
chopped pecans, optional

Mix in order given. Bake at 350 for about 24 minutes in greased and floured 9 x 13 pan.

Burnt Butter Frosting
1/4 c butter, melted till golden brown
1/4 milk or cream
about 3-4 cups powdered sugar
shake of salt
1⁄2 tsp vanilla

Strawberry Asparagus Salad with Raspberry Vinagrette

Strawberry Asparagus Salad
Blanch desired amount of asparagus (only for about a minute).
Place in ice bath. Cut on diagonal and refrigerate.
Cut desired amount of strawberries on the round (not lengthwise).
Layer strawberries and asparagus in bowl. Sprinkle generously with feta cheese and sugared pine nuts.

To sugar pine nuts: cook pine nuts on stove with 2 T. sugar.
Just before serving sprinkle with raspberry vinaigrette or citrus dressing. Sprinkle each serving with salt before eating.

Raspberry Vinagrette
Blend:
1 ½ c. Girard’s Raspberry Vinaigrette
1 c. white vinegar
½ c. red onion (about 1 quarter of a small red onion)
1 ½ t. dry mustard
3 shakes lemon pepper (about a teaspoon)
½ c. sugar
½ c. honey
2 t. poppy seed

Mix ingredients in a blender. After a couple of minutes when mixture is frothy, add ½ c. light olive oil.

Fresh Peach Ice Cream

2 ¼ c. sugar
6 T. lemon juice
7 T. orange juice concentrate
1 pt. heavy cream
1 can (14 oz) sweetened condensed milk (not evaporated)
1 t. vanilla
½ tsp. almond flavoring
2 c. fresh peaches, blended smooth (fresh, frozen works)

In a large bowl, combine sugar, lemon juice, orange juice, heavy cream, sweetened condensed milk, vanilla, almond flavoring and peaches. Pour mixture into freezer tub and add milk to within 2/3 full. Freeze according to manufacturer’s directions. Makes 4 quarts.

Fern's Christmas Ribbon Salad

Serves 12-15

1 3 oz. cherry Jell-O
1 3 oz. lime Jell-O
1 3 oz. lemon Jell-O
3 c. boiling water (1 c. for each flavor of Jell-O
1 ½ c. cold water (divided)
1 c. marshmallows
2 3 oz. cream cheese (Mom uses 1 8 oz.)
½ c. mayonnaise
1 c. whipping cream (whipped)
1 20 oz. can crushed pineapple (drain ½ of the juice off)

Dissolve gelatin separately, using 1 c. boiling water for each. Stir marshmallows into the lemon Jell-O. Set aside.
Add ¾ c. cold water to lime Jell-O. Pour lime Jell-O into 13x9x2 inch pan. Chill until set, but not firm.
Add ¾ c. cold water to cherry Jell-O. Set aside at room temperature.
Beat cream cheese. Add to lemon Jell-O mixture and beat until blended. Chill until slightly thickened. Blend in mayonnaise, whipped cream and pineapple. Chill until thick. Spoon gently over lime Jell-O. Chill until set, but not firm.
Chill cherry Jell-O until slightly thickened. Pour over lemon Jell-O. Chill until firm.

Sharon's "Cafe Rio"

Cafe Rio Pork Simplified

3/4 lb pork shoulder

1 bottle taco sauce (Pace Mild Taco Sauce 3/4 bottle)

1 T cumin

1 C brown sugar

1 can Coke

salt and pepper to taste

Put roast in crock pot in enough water to cover and cook on low overnight.  In the morning, shred the meat with a fork.  Put back in the crock pot and add additional ingredients.  Cook at least one more hour.

Can serve as burrito or salad.  

Additional fixings: shredded cheese, sour cream, guacamole, cilantro, chopped tomatoes, green onions, black olives.

Lime Rice

1 C rice

2 C chicken broth

juice of 1 lime

chopped cilantro

Brown the rice in butter.  Add chicken broth to cook.  Stir in lime juice and cilantro.

Ranch Tomatillo Dressing

1 pkt Hidden Valley Ranch dressing mix

1 C buttermilk

1 C mayo

1-2 tomatillos

1 clove garlic, minced

1 small jalapeno pepper, seeded and chopped

1/2 t lime juice

1/2-1 bunch cilantro, chopped

Mix together and refrigerate.

Cornbread

1 C sour cream

1 box Jiffy Corn Muffin mix

2 eggs

2 T sugar

1/2 C butter

14 oz. creamed corn

1 can diced jalapenos chilies (opt.)

Melt butter in a 9x9 pan, move butter around to coat the bottom of pan.  Mix all other ingredients together.  Pour into melted margarine.  Bake at 375 degrees for 40-45 minutes until the top cracks and sides are golden brown.

Black Bean and Corn Salad

2 can black beans, drained

1 (15 oz) can corn, drained

2 Roma tomatoes, diced

1/4 C diced red pepper

1/4 C diced green pepper

1/4 C diced red onion

2 T chopped cilantro

1 jalapeno, seeded and minced

4 T red wine vinegar

3 T honey

1 T salt

1 t pepper

generous pinch of cumin

Mix all ingredient together. Marinate in the refrigerator.

Lime Ice Cream

1 pint whipped cream

1 C sugar

3 t fresh line juice

3 T lime zest

Whisk together just until sugar dissolves. Do not over mix.  Freeze in plastic bin, at least 7 hours.

Caitlin's Salad

romaine
tomatoes, diced
red onion, thinly sliced
avocado, diced
mango, diced
honey-roasted peanuts


Toss all ingredients together, and serve with EATING RIGHT Pomegranate & Blueberry dressing (found at Safeway).

Tip: Dress individual servings of salad. This salad tends to get soggy and won't keep if there are leftovers dressed.

Peach and Blueberry Crisp with Spiced Pecan Topping

2 oz unsalted butter, softened
3 oz (2/3 c.) flour
1/2 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. table salt
2/3 c. coarsley chopped pecans
3 c. (~1 lb) room temp blueberries, washed/drained on paper towels
3 medium peaches (~1 lb) halved & sliced 1/2 in thick
1/4 c. sugar
3 Tbs. cornstarch
1/4 tsp. nutmeg

Butter a 9 in. square pan and set aside. Combine the four through cinnamon + 1/8 tsp. of salt. With your fingers work butter in until readily clumps together. Mix in pecans. In a large bowl mix blueberries and peaches together. In a small bowl mix sugar, cornstarch, nutmeg, and 1/8 tsp. salt. Toss with fruit. Spread fruit into pan and then press streusal on top in small lumps. Bake at 375 F on the center rack until the fruit is bubbling in the center and the topping is crisp and well browned, about 45-50 min. Cool slightly and serve!

Kent's Salmon

Salmon 1:
lemon pepper
garlic salt
fresh dill (whole package)
slice lemon and lay on top

Salmon 2:
chipotle lime rub

Preheat the oven to 400 degrees. Prepare a baking sheet by covering with tin foil. Rinse salmon fillet and place on baking sheet. Top with seasoning, lemon slices and sprinkle with fresh dill. Place in preheated oven. Begin checking for doneness around 10 minutes elapsed time.

When finished cooking dab with melted butter, and squeeze fresh lemon juice over the top.

Tip: Salmon is done when it easily comes apart with a fork, and is almost completely opaque. Remove from the oven and set on counter for 5 minutes to "finish cooking".

Pie & Cake Recipes from The Cooks Cook

Clea's Open Cherry Pie
Crust:
2 C flour
1/2 C brown sugar
1 C chopped nuts
1 C margarine

Mix crust in a mix master until crumbly. Pat in bottom of a 9x13 pan. Bake 15 minutes at 400 degrees. Take a fork and break up crumbly. Pat back.

Filling:
8 oz. cream cheese
1 C confectioner's sugar
2 pkg. (envelopes) Dream Whip
1 tsp vanilla

Beat dream whip as directed. Mix cream cheese, sugar, vanilla in another bowl. Mix together. Pour over crumble mixture. Cover with cherry pie filling. Cover and refrigerate for 12 hours.

Aunt Myrna's Apple Pie Filling

Key Lime Pie
1 baked 9 inch pastry crust
1 can sweetened condensed milk
1/2 C fresh lime juice
3 large egg yolks (or 4)
3 large egg whites (or 4)
1/4 - 1/2 tsp cream of tartar
6 Tbsp sugar
green food coloring

Combine milk and lime juice in a medium bowl. Blend in yolks. Turn into cooled crust. Heat oven to 325 degrees. Beat egg whites with cream of tartar in a small bowl until soft peaks form. Beat in sugar, 1 Tbsp at a time, until whites form stiff glossy peaks. Spoon over filling. Spread to edge of crust to seal. Bake 15 minutes or until golden. Cool on a wire rack to room temperature. Refrigerate.

Banana or Coconut Cream Pie
1/4 C cornstarch
2/3 C sugar
1/4 tsp salt
2 C scalded milk
3 egg yolks, slightly beaten
2 Tbsp butter
1/2 tsp
1 C moist shredded coconut or sliced bananas in the bottom of a baked pie shell

Mix cornstarch, sugar and salt. Gradually add milk and cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes and remove from heat. Add small amount to egg yolks and stir (temper). Add yolks to remaining hot mixture and stir. Cook 1 minute, stirring constantly. Add butter and vanilla and cool slightly. Pour into cooked pie shell. Cover with waxed paper. Serve with whipped cream.

Aunt Alice's Picnic Cake
1 C dates, cut
1 tsp soda
1 1/2 C boiling water
1 C sugar
1 C margarine, softened
2 eggs
1 3/4 C flour
1/2 tsp salt
1 tsp cinnamon
1 C brown sugar
6 oz chocolate chips
1 c chopped nuts

Add soda to dates, pour boiling water over. Cool. Cream white sugar, margarine and eggs until fluffy. Add date mixture, dry ingredients, and vanilla. Pour into a well-greased and floured 9x13 baking pan. Sprinkle the top with brown sugar, chocolate chips, and chopped nuts. Bake at 350 degrees for 35-40 minutes.
May press several half dates into batter before sprinkling with topping.

Texas Sheet Cake
Mix 2 C sugar, 2 C flour, and 1/2 tsp salt. Set aside.
Boil 2 cubes butter, 1 C water and 4 Tbsp cocoa in mocrowave.
Remove and add to dry ingredients.
Add 1/2 C sour cream, 2 eggs, and 1 tsp soda. Blend together. Batter will be thin.
Bake at 350 degrees for 20 minutes in a greased and floured sheet pan. Test with tooth[ick, and frost while warm.

Texas Sheet Cake Frosting
Melt 1 cube butter, 6 Tbsp milk, an 4 Tbsp cocoa in the microwave.
Add 1 C chopped nuts, 3 1/2 C powdered sugar, and 1 tsp vanilla.

Womped Up Apple Cake
4 C chopped apples
2 C sugar
2 C flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
2 tsp nutmeg
1/4 tsp vanilla
1/4 tsp almond extract
1/2 C oil
2 eggs, slightly beaten
1 C chopped nuts
raisins

Put all ingredients together. Stir well. Pour into a 9x13 baking pan. Bake at 350 degrees for 30-35 minutes. Frost with cream cheese frosting.

Cream Cheese Frosting
1 box powdered sugar
1 stick margarine
1 tsp vanilla
8 oz cream cheese

Janalee's Carrot Cake
1 1/4 C oil
2 C sugar
3 eggs
2 C grated carrots
1 C crushed pineapple with juice
1 tsp vanilla
2 1/2 C flour
1 C nuts
1 1/2 tsp soda
1 1/2 tsp cinnamon
1/2 tsp salt

Cream oil, sugar and eggs together. Add the carrots and pinepple, mix well. Beat in dry ingredients, vanilla and nuts. Bake at 350 degrees for 25 minutes. (For a gas stove 325 degrees.)

Carrot Cake Frosting
1 lb box powdered sugar
1 cube margarine
3 oz cream cheese
1 tsp vanilla

Fern's Cream Filled Cupcakes
1 pkg. Devil's Food Cupcake Mix
Follow directions on box and bake. (See hints below.)

Mixture 1:
5 Tbsp flfour
1 C milk
5 Tbsp sugar
Milk sugar and flour together, add milk and cook until thick, stirring constantly. Remove from heat and refrigerate until very cold.

Mixture 2:
1/2 C margarine
1/2 C Crisco (no substitute)
3/4 C sugar
1 Tbsp vanilla, or more if desired
dash of salt
Beat on hig speed for 5 minutes. Add mixture 1 to mixture 2. Blend together with a mixer and you are ready to fill cupcakes. Fill from the topp fof the cupcake with decorator's tip #230. Fill AFTER have been baked and cooled.

Hints:
Use Devil's Food cake for better coloring and taste.
Don't fill pastry bag too full - you can control the flow better.
Bake in baking cups, filled only 1/2 full.
You can extend your batter to make about 40 cupcakes by adding 1 pkg dry Dream Whip, 4 eggs and 1 C water to cake mix.

Variation: Use sponge cake or yellow cake mix to make it like a Twinkie.

Main Dish Recipes from The Cooks Cook

Chicken Magnifique
4 chicken breasts (boned and split)
1/4 C butter
2 C sliced fresh mushrooms
2 cans Cream of Chicken soup
1/2 tsp garlic
1/4 tsp crushed thyme
1/2 tsp crushed rosemary
2/3 C light cream (or evaporated skim milk)
toasted, slivered almonds

Brown chicken in butter. Remove chicken. Saute mushrooms (barely). Stir in soup and seasonings. Add chicken and simmer 35-40 minutes. Blend in cream. Serve with rice.

Baked Egg Casserole
1 lb grated sharp cheese
2 1/2 C milk
1/2 tsp salt, pepper, and mrepared mustard
1 C diced ham
8 slices white bread, no crusts, diced
4 eggs, beaten
1 green pepper, diced
1 C mushrooms

Mix together milk, eggs, salt, pepper, and mustard. Put bread in a buttered casserole dish and pour liquid over. Add cheese, ham, mushrooms, and green pepper. Let stand 8 hours in refrigerator. Bake at 300 degrees for 1 1/2 hours over a pan of water. (Start checking for doneness after 1 hour.)
4 times this recipes will serve 50+ people.

Chicken Divan
2 (10 oz) packages frozen cut broccoli
2 cans Cream of Chicken soup
1 Tbsp lemon juice
1 tsp worchestershire
1/2 tsp curry powder
1 C grated cheddar cheese
2 C sliced cooked chicken
1 C mayonnaise (or combo of mayo and plain yogurt)
1/2 C soft bread crumbs, mixed with a dash of paprika

Cook broccoli, drain well. Arrange in baking dish. Mix next 4 ingredients together, pour half over the chicken. Sprinkle with 1/2 of the cheese. Top with chicken and remaining soup, then cheese. Bake uncovered at 350 degrees until heated through, about 20 minutes.

Beef Stoganoff
1/4 C margarine
1/2 C minced onions
1 lb ground beef
1 clove garlic, minced
2 Tbsp flour
1 tsp salt
1 C sour cream
1/4 tsp pepper
1/8 tsp paprika
1 lb mushrooms (or 2-4oz cans), sliced
1 can Cream of Mushroom soup

Heat butter and saute onions until tender. Stir in meat, garlic, flour, salt, pepper, and paprika. Simmer 5 minutes, stir in soup, simmer uncovered 10 minutes. Just before serving, add mushrooms and sour cream. Heat and serve over rice or noodles.

Company Lasagna
1 lb hamburger
1 lb Italian sausage
1 clove garlic
onion, chopped
1 lg can tomato paste
1 can tomato sauce
1 C water
1 Tbsp oregano
pinch basil
Simmer above ingredients for 30 minutes.
Shredded mozzarella and monteray jack cheese
cottage cheese
12 lasagna noodles
Layer as follows: sauce, noodles, cottage cheese, sauce, noodles, sauce, shredded cheese (repeat). Sprinkle parmesan cheese on top and bake at 350 degrees for 30-40 minutes.

Sloppy Joes
1 lb ground beef
1 lg onion
1 green onion
2 Tbsp sugar (opt)
1 Tbsp mustard
1 Tbsp vinegar
1 Tbsp worchestershire sauce
1 tsp salt
8 0z bottle of catsup

Brown meat, onion and green onion. Add other ingredients. Simmer 20-30 minutes. Serve on hamburger buns.

BBQ Pork Tenderloin
2 lb pork tenderloin
2/3 C fresh orange juice
3 Tbsp soy sauce
3 cloves garlic, crushed
1 tsp rosemary
fresh ground pepper

Combine orange juice, soy sauce, garlic, rosemary and pepper for marinade. Marinate the tenderloins for at least 2 hours. Remove the tenderloins and grill for approximately 20 minutes. Cool at least 10 minutes. Slice thin and pour reserved marinade on the slices. Great hot or cold.

Dessert Recipes from The Cooks Cook

Clea's Apple Pudding with Sauce
2 C apples, grated
1 C raisins
1 1/2 C flour
1 tsp soda
1 tsp salt
1 C sugar
1/2 tsp cinnamon
1/2 C melted shortening
1/2 C fruit juice or water
1 egg, beaten
1 C chopped nuts

Grate apple and mix with raisins. Sift flour and add dry other ingredients. Pour dry ingredients over apples and raisins. Add chopped nuts. Add fruit juice to beaten egg. Pour wet mixture over and mix until smooth. Pour into a 9x13 pan. Bake at 350 degrees for 25 minutes.

Sauce:
1 1/2 C water
1/2 pkg (box) brown sugar
1 Tbsp butter
salt
vanilla
lemon

Thicken with cornstarch. Serve over pudding, topped with whipped cream and cherries.

Candy & Cookie Recipes from The Cooks Cook

Carol Leavitt's Christmas Toffee (Janalee)
1 C sugar
1/2 lb butter
3 Tbsp water
1/2 C blanched, slivered almonds (opt)
12 oz milk chocolate Hershey bars
3/4 C finely chopped walnuts or pecans

Mix sugar, butter and water. Cover and bring to a boil over low heat, stirring occassionally. Raise heat to medium, remove lid. Add almonds and continue cooking until it starts changing color. The color will change to a dark caramel - it starts to smoke and is darker against the bottom of the pan. Pour into a buttered 10x12 inch pan. Break chocolate into sections, and lay on hot candy. Let melt and spread around. Sprinkle with nuts. Let cool for several hours or chill until chocolate is set. Break into pieces with a table knife.

Pulled Taffy (Janalee)
2 C sugar
1 C water
1 tsp cream of tartar
1 rounded tsp butter

Mix water and sugar. Cook until sugar is dissolved. Add cream of tartar. Boil 10 minutes without stirring. Add butter. Cook to hard ball stage (265-275 degrees). Pour into a buttered dish. When cool enough to handle, pull until white. Break into pieces.

Chocolate Kiss Cookies (Janalee, originally submitted by Sharon)
1/2 C shortening or margarine
1/2 C peanut butter
1/2 C sugar
1/2 brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1 1/2 C flour
1 tsp baking soda
1/2 tsp salt
Hershey Kisses

Cream together shortening and peanut butter. Add sugars. Add egg, milk and vanilla. Sift together flour, soda, and salt. Beat into the creamed mixture. Drop onto cookie sheet and bake at 350 degrees for 5 to 8 minutes. Put candy kiss on for the last minute.

Jeanne Pfeifer's Nanaimo Bars (Janalee)
1/2 C butter
1/4 C sugar
1/3 C cocoa
1 tsp vanilla
1 egg
Blend together and add the following:
2 C graham cracker crumbs
2 C shredded coconut
1/2 C walnuts
Press into a 9x13 inch pan and chill.
1/4 C butter
2 Tbsp vanilla instant pudding
3 Tbsp milk
2 C pwdered sugar
Blend and spread on top of first mixture, chill.
1 pkg chocolate chips
1 Tbsp butter
Melt together and spread over other mixtures. Chill. Cut into squares and serve chilled.

Bread Recipes from The Cooks Cook

Clea's Bran Muffins
5 tsp soda
2 C water
5 C flour
2 C sugar
1 tsp salt
1 C shortening
4 beaten eggs
1 qt buttermilk
3 C bran cereal
2 C bran flakes

Dissolve soda in water in separate bowl. In a large bowl, combine flour, sugar and salt. Then, mix in shortening until a coarse crumb texture forms. Mix in eggs and water mixture. Add buttermilk and cereals, mix well. Refrigerate for at least 30 minutes. Bake at 450 degrees for 10 minutes. Can refrigerate batter for up to 5 weeks.

Beverage Recipes from The Cooks Cook

Cranberry Ice Recipe from Kent's Grandma Weeks
2 pkg cranberries
3 C sugar
1/4 C + 2 Tbsp lemon juice

Cook cranberries in 3 C water for 10 minutes. Pour through strainer and use liquid and pulp. Throw away cranberry outer layer. Add sugar, lemon juice and 3 C cold water. Put in a shallow dish and freeze. Let soften and put in glasses, adding 7-Up to taste, about a 3:1 or 4:1 ratio of cranberry slush to 7-Up.

Clea's Grapefruit Ice
1 C grapefruit juice
1 C water
1/2 to 1 C sugar

Put in ice cube trays until frozen. When ready to serve, crush cubes with a fork. (Or freeze in a shallow dish, let thaw and break up with a fork.) Serve over chilled fruit cocktail and fresh sliced bananas and/or strawerries.

Calling All Cooks!

Hey, everybody! It's time for an update - in more ways than one. We need to update the recipes that were contributed before many of the "cooks" were added. Here's how we'll work it:

1) Collect 5 of your VERY favorite recipes prior to the family reunion, and bring them along.
2) Recipe will be cataloged by type and main ingredient.
3) New recipes can be added at any time. Yeah!