Bow Tie Pasta Salad

Dressing
1 cup oil
2/3 cup teriyaki sauce
2/3 cup cider vinegar
6 Tbls sugar
1/2 tsp salt
1/2 tsp pepper

Salad
2 cups cooked chicken (diced or shredded)
1 16 oz. box bow tie pasta (cooked al dente)
1 16 oz. package pre-washed spinach
6 oz. craisins
3 small cans mandarin oranges, drained
1 small bunch green onions, sliced fine using green tops
6 oz. honey roasted peanuts
1/3 cup roasted sunflower seeds (not too critical to the salad if left out)

Mix dressing ingredients and pour over cooked pasta. Marinate covered, overnight or several hours. An hour before serving, assemble salad. Can wait to add peanuts and sunflower seeds until time to serve so they don't get soggy.

To see Megan's version of is salad, click here.

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.

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.

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.