The Kitchen Alchemist’s

Lost Grimoire

of Stolen Secrets

Table of contents

Appetizers and Party Foods

Breakfast Foods

Breads and Baked Goods

Desserts

Sauces, Dips, and Fondues

Main Dishes

Soups, Salads, and Sides

Drinks

Appetizers and Party Foods

7 Layer Dip

given by Jen Madden

Layer the following ingredients in the order listed

1. 1 Large can of Refried Beans
2. Carton of Guacamole (16 oz)
3. Sour Cream (whipped or normal)
4. Taco Seasoning
5. Shredded Monterey Jack Cheese
6. Green Onions (chopped)
7. Black Olives
8. Fresh Tomatoes

Mix taco seasoning and sour cream into a single layer

Fiesta Cups

Wonton wraps

2 lb. Sausage

1 chopped green bell pepper

1 chopped yellow bell pepper

1 chopped red bell pepper

1 chopped green onion

½ lb of shredded cheddar cheese

creamy French dressing

Brush wonton wraps with olive oil and push into muffin tins. Bake at 350 F for 7 minutes or until the edges start to turn brown.

Brown sausage and mix with remaining ingredients

Fill Wontons with mixture and top with a little bit more cheese.

Bake at 350 F until the cheese on top melt

Serve Hot.

Breakfast Foods

French Toast Casserole

given by Bev Walden

1 16 oz Loaf French Bread

6 Large Eggs

1 C Half and Half ( I use whole milk)

1 tsp. Vanilla

¼ tsp. Cinnamon

¼ tsp. Nutmeg

¼ C Butter, softened

½ C Brown Sugar

1 tsp. Corn Syrup

½ C Walnuts, chopped (optional)

½ C Raisin (optional)

1. Cut bread in 1 inch slices, but not all the way through, accordion style. Stand bread in greased 2 quart baking dish.
2. In medium bowl, mix eggs, half and half, vanilla, cinnamon, and nutmeg. Pour over bread and refrigerate, covered overnight. In the morning, preheat oven to 350 º .
3. Combine butter, brown sugar, nuts, raisins and corn syrup. Spread evenly over standing bread slices. Bake 40 mins or until brown and puffy. Serves 6 -8 people.

Swedish Pancakes (Plattar)

Found in The Art of Scandinavian Cooking
 
4 Eggs -- Separated
1 Cup Flour
½ Teaspoon Salt
1 Cup Milk
3 Tablespoons Sour Cream
Lingonberry Preserves
Apple Sauce
 
Beat yolks until thick. Sift together flour, salt and sugar. Add to egg yolks alternately with milk. Stir in sour cream. Beat egg whites until stiff but not dry. Fold into batter. Heat pancake pan and butter each depression (if you have a Swedish Pan Cake Pan). Pour about a tablespoon of batter into each depression and spread out evenly. Brown on one side, turn and brown on the other side. Serve at once with preserves or applesauce. 

Breads and Baked Goods

Scones

given by Wendy Fenton

1 qt. Warmed Buttermilk

2 pkgs. Dry Yeast

¼ C. Lukewarm Water

2 Tbsp. Sugar

2 Eggs, beaten

2 Tbsp Oil

1 ½ tsp. Salt

3 tsp. Baking Powder

½ tsp. Baking Soda

8 C Flour

1. Warm buttermilk, add sugar, eggs, oil, salt, baking soda, and baking powder.
2. Dissolve yeast in water , add to buttermilk mixture. Then add 4 C flour ( 1 C at a time) until smooth- then add remaining 4 C flour.
3. Let rise ( recommended let raise in fridge overnight) Roll out and cut to desired size and fry at 375 º F in hot oil

Honey Butter

given by Wendy Fenton

1 C Butter

2 C honey

1 Egg Yolk

Beat together w/ mixer

Mango Bread

2 C Flour

2 tsp. Baking Soda

1 tsp. Salt

1 C Sugar

1 tsp. Cinnamon

½ C Raisins

¾ C Vegetable Oil

3 Eggs

2 chopped ripe Mangos

1 tsp. Vanilla Extract

Mix all ingredients well. Pour into greased pan. Bake at 325 º for one hour . Cool for 20 mins.

Desserts

Bread Crumb Brownies

given by B.K. Stanley

¼ C melted Butter

1 C Sugar

2 Eggs

¾ C Bread Crumbs

½ C Flour

¼ tsp. Salt

½ tsp. Vanilla

2 Tbsp. Cocoa

Combine butter, sugar and eggs. Stir in bread crumbs, flour and salt. Add Vanilla and cocoa. Bake at 350 º for 20 or until done. Cool slightly and cut into squares.

Baked Chocolate Pudding

given by B.K. Stanley

Main mix:

1 C Flour

¼ tsp. Salt

¾ C Sugar

2 tsp. Baking Powder

1 ½ Tbsp. Cocoa

½ C Milk

2 Tbsp. Butter

1 tsp. Vanilla

½ C Chopped Nuts (optional)

Pour mix of :

½ C Brown Sugar

½ C Sugar

2 ½ tbsp. Cocoa

1 C Cold water

Whipped Cream (optional) for topping

Mix all ingredients of main mix together and place in a baking dish. Cover with mixture of brown sugar, sugar, and cocoa. Pour over this cold water and bake at 350º for about 30 mins. Great if served with whipped cream

New York Style Cheesecake Brownies

given by Michelle Hamby

1 (21.5 oz) package Brownie Mix

1 (8 oz.) package Cream Cheese softened

2 Tbsp. Butter softened

1 Tbsp. Cornstarch

1 (14 oz.) can Sweetened Condensed Milk

1 Egg

1 tsp. Vanilla

1 (16 oz.) container prepared Chocolate frosting

1. Preheat oven to 350 º and grease a 9 x 13 pan.
2. Prepare brownie mix according to directions on package. Spread into pan.
3. In medium bowl, beat cream cheese, butter, cornstarch until fluffy. Gradually beat in sweetened condensed milk, eggs, and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter.
4. Bake in preheated oven for 45 mins. Or until top is lightly browned.
5. Allow to cool, spread with frosting and cut into bars.
6. Store covered in fridge or freeze in single layer for up to 2 weeks.

Sugar Cookies

given by Judith Sandberg

1 C Butter (can use ½ Margarine)

1 ½ C Powdered Sugar

1 Egg

1 tsp. Vanilla

½ tsp. Almond Extract

2 ½ C Flour

1 tsp. Baking Soda

1 tsp. Cream of Tartar

1. Mix together thoroughly: butter, powdered sugar, egg, vanilla, almond extract. Blend in flour, baking soda, and cream of tartar
2. Cover and chill 2 -3 hours
3. Heat oven 375 º ( I use 350 º )
4. Roll each half 3/16 inch thick on lightly floured cloth covered board. ( I flour the board by sifting on powdered sugar for better flavor)
5. Cut into shapes and sprinkle on granulated sugar (shake sugar with food coloring in plastic bags)
6. Bake on lightly greased baking sheet (or use baking paper) 7-8 mins. Until light brown on edge. Remove from pan to cool.

Makes 5 dozen 2 – 2 ½ inch cookies

If doubling recipe use only 1 ½ tsp. baking soda and 1 ½ tsp cream of tartar

Tiffany’s Carmel Popcorn

1 C Kernels of Popcorn

2 ¼ C. Brown Sugar

1 C Light Corn Syrup

½ C Butter

14 oz. Sweetened Condensed Milk

Bring ingredients to boil 2 -3 mins. Pour over popcorn

Miniature Cheesecakes

given by B.K. Stanley

2 8oz. pkg. of Cream Cheese

¾ C Sugar

1 Tbsp. Lemon Juice

1 tsp. Vanilla

3 Eggs

20 Vanilla Wafer cookies.

Canned cherry pie filling (cheery, blueberry, strawberry, lemon, etc.)

1. Line cup cake tins with cup cake papers (makes 20) Put a vanilla wafer in the bottom of each cup cake paper.
2. In a blender, mix together cream cheese, sugar, lemon juice, vanilla and eggs
3. Pour mixture over the vanilla wafers until cupcake papers are about 2/3 full.
4. Bake at 350º for about 25 minutes. Cool and top with canned pie filling of choice.

Éclair Cake

given by B.K. Stanley

1 C Water

½ C Margarine (one stick)

1 C Flour

4 Eggs

1 large Instant Vanilla Pudding

1 8oz package Cream Cheese

Cool Whip

Hershey’s Syrup (or generic)

1. Heat water and margarine until melted.
2. Add flour and stir
3. Add eggs one at a time stirring in.
4. Bake in a 9x13 greased pan at 400º for 30 minutes – cool
5. Fix instant pudding mix according to directions on package.
6. Add cream cheese and beat thoroughly.
7. Pour over cake.
8. Let stand in refrigerator for 15 minutes then top whole cake with cool whip and drizzle chocolate syrup on it. Cut and serve.

Soda Pop Ice Cream

1 2 Liter bottle any flavor soda

1 Pint of cream

1 can of sweetened condensed milk

(makes one quart)

Freeze in an ice cream maker till desired hardness.

Monkey Bread

Kristin got this from her missionary companions.

3 Tbsp Butter/ Margarine

½ C Brown Sugar

1 Can of Refrigerator Biscuit dough (contain 10 each)

1/3 C Cinnamon (add as needed)

1/3 C Sugar

1. Grease bread pan or square cake pan.
2. Pre-heat oven to temperature indicated on biscuit container.
3. Cut biscuits into ½ s or ¼ s.
4. Shake 2-4 pieces of biscuit dough in cinnamon / sugar mixture.
5. Lay in pan, flat and close together.
6. Melt butter/margarine in small sauce pan. Add brown sugar. Don’t let it boil, only melt. Pour mixture over biscuits. Make sure they are all covered.
7. Bake in oven for time and temperature indicated on biscuit package.
8. Eat with hands when cool enough to touch.. Enjoy with a tall, cold glass of milk.

Stay Soft Frosting

given by Eileen Stanley

1/3 C Cocoa Powder

1 1/3 C Sugar

¼ Tsp. Salt

3 heaping Tbsp. Cornstarch

1 ½ C Milk

1 tsp. Vanilla

1Tbsp Butter or Margarine.

Combine cornstarch, cocoa powder, sugar and salt. Add milk to mixture. Bring to a boil, stirring constantly. Reduce to a simmer- until thick. Remove from heat. Add butter and vanilla. Cool.

Chocolate Chip Cookies

Nestle’s own recipe

2 ¼ C All purpose flour

1 tsp. Baking Soda

1 tsp Salt

1 C ( 2 sticks) butter (or margarine) softened

¾ C Sugar

¾ C packed Brown Sugar

1 tsp Vanilla

2 Eggs

2 C (12 oz pkg) Chocolate Chips

1. Preheat oven to 375 º.
2. Combine in a bowl: flour, baking soda, and salt
3. Beat butter, sugar, brown sugar and Vanilla in large mixer bowl.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in morsels
7. Drop by rounded table spoon ( or cookie scooper) onto un-greased cookie sheet.
8. Bake in oven for 9 to 11 minutes or until golden brown. Let stand 2 minutes. Remove to rack to cool completely.

Chocolate Oatmeal Candy

given by B.K. Stanley

2 C Sugar

2 Tbsp. Cocoa

2 Tbsp Butter

½ C Milk

¾ C Peanut Butter

½ tsp. Salt

1 tsp. Vanilla

2 C Oatmeal (not cooked)

Bring sugar, cocoa, butter, and milk to a full rolling boil in a saucepan. Remove from heat and stir in peanut butter, salt, vanilla and oatmeal. Drop onto waxed paper by spoonful and cool until hard.

Pumpkin Torte

given by B.K. Stanley

1 box Yellow Cake Mix

½ C Margarine

4 Eggs

1 13oz can Evaporated Milk

1 29oz. can Pumpkin

1 ½ C Sugar (white or brown)

2 tsp. Pumpkin Pie Spice

1 C Chopped Nuts

1. Cut margarine into cake mix until crumbs form. Use half of mix and press into bottom of 11 x 16 pan.
2. Mix together well eggs, milk, pumpkin, sugar and spices. Pour over crust. Cover with remaining mix and sprinkle with nuts. Bake at 350 º for 45 to 55 mins. Serve with cool whip.

Pumpkin Cake

Variation on this recipe given by Jose Gutierrez

1 Large can of pumpkin

1 tsp Salt

1 ½ C Sugar

4 tsp Pumpkin Pie Spice

4 Eggs

1 can evaporate

1. Make like pumpkin pie
2. Bake at 325 º for 45 minutes
3. Sprinkle yellow cake mix over the top. Pour 1 ½ cup butter over the cake mix in 13x9 pan
4. Bake again 425 º for 15 minutes.

Put pumpkin mixture on bottom and top with yellow cake mix and bake for 45-50 mins. Then add margarine, cake mixture on top and bake for another . . . . . No nuts.

Peanut Butter Cookies

Better Homes and Gardens Cookbook

½ C Butter or Margarine

½ C Peanut Butter

½ C Granulated Sugar

½ C packed Brown sugar or ¼ Honey

½ tsp. Baking Soda

½ tsp. baking powder

1 Egg

½ tsp. Vanilla

1 ¼ C all purpose Flour

Granulated Sugar

1. In a large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds.

2. Add the granulated sugar, brown sugar, baking soda and baking powder. Beat till combined, scraping side of bowl occasionally. Beat in the egg and vanilla till combined.

3. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary cover and chill dough till easy to handle.

4. Shape dough into 1-inch balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on a un-greased cookie sheet. Flatten by making crisscross marks with the tines of a fork.

5. Bake in a 375 º oven for 7 to 9 minutes or till bottoms are lightly browned. Transfer cookies to a wire rack and let cool.

Makes about 36 cookies.

Buttermilk-Chocolate Sheet Cake Better Homes and Gardens cookbook

2 C all purpose flour

2 C Sugar

1 tsp. Baking Soda

¼ tsp. Salt

1 C Butter or Margarine

1/3 C unsweetened Cocoa Powder

2 Eggs

½ C Buttermilk or Sour Milk*

1 ½ tsp Vanilla

1. Grease a 15x10x1inch or 13x9x2 inch baking pan; set aside. Combine flour sugar, baking soda and salt, set aside.

2. In a medium saucepan combine butter, cocoa powder and 1 C Water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry mixture and beat with and electric mixer on medium to high speed till thoroughly combined. Add eggs, buttermilk and vanilla. Beat for 1 minute (batter will be thin) Pour batter into the prepared pan.

3. Bake in 350 º oven about 25 minutes for 15x10x1 inch pan or 35 minutes for the 13x9 inch pan or till a wooden toothpick comes out clean.

4. Pour warm Chocolate Buttermilk frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack. Cool thoroughly before cutting. Makes 24 servings.

Chocolate-Buttermilk Frosting

Better Homes and Gardens cookbook

¼ Butter or Margarine

3 Tbsp. unsweetened Cocoa Powder

3 Tbsp. Buttermilk*

2 ¼ C sifted Powdered Sugar

½ tsp. Vanilla

1. In a medium saucepan combine butter or margarine, cocoa powder and buttermilk. Bring to boiling. Remove from heat. Add powdered sugar and vanilla. Beat till smooth. If desired, stir in ¾ C coarsely chopped pecans.

*If you don’t have buttermilk you can substitute it with Sour milk in the same amount. For each cup of sour milk needed, place 1 Tbsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Chocolate Mayonnaise Surprise Cake Where’s Mom Now that I Need Her?

2 C Flour

2 tsp. Baking Soda

4 Tbsp. Cocoa

1 C Water

1 C granulated Sugar

1 C Mayonnaise (NOT salad dressing)

2 tsp. Vanilla

1. Sift flour, baking soda, and cocoa. Set aside.
2. In a large bowl, beat together, the sugar, mayonnaise, water and vanilla. Stir in the flour mixture until well blended and all ingredients are moistened. Pour batter into two greased and floured 9x13 pan. Bake at 350 º F, 30-35 minutes for layer pans or 30 mins. for an oblong pan. Cool and frost

Sauces, Dips, and Fondues

Cheese and Tomato Fondue

given by Michelle Hamby

1 large can (28 oz) Tomatoes, including juice

1 tsp dried Oregano leaves

1 tsp. Salt

¼ tsp. freshly ground Black Pepper

3 Cups shredded Cheddar Cheese

For dipping:

Sliced Baguette

Celery sticks

Sliced Green Pepper

1. In a food processor or blender, process tomatoes until relatively smooth. Transfer to slow cooker (31/2 quart) stoneware insert. Add oregano, salt and pepper and cook on high for 1 hour until tomatoes are bubbling hot.
2. Add cheese to slow cooker in handfuls, stirring to combine after each addition. Reduce heat to low and serve, or cover and keep on low until ready to serve. Using fondue forks, dip bread or vegetables into fondue and enjoy.

Israeli Fondue Found on Recipegoldmine.com

2 Avocados halved and stoned

3 tsp. Lemon Juice

1 clove Garlic, halved

¾ C dry White Wine

3 C Edam Cheese

2 tsp. Flour

5 Tbsp Thick Sour Cream

For dipping:

Cubes of sesame-coated French bread

Cubes of Red and Green Pepper

1. Scoop out flesh from avocado into bowl and mash until smooth with lemon juice.
2. Rub the inside of the fondue pot with cut clove of garlic, then pour in wine and heat until bubbling.
3. Over gentle heat, stir in cheese and cook until melted, stirring frequently.
4. In a small bowl, blend flour smoothly with sour cream, then add to cheese mixture with mashed avocado.
5. Continue to cook for 4 to 5 minutes until thick and smooth, stirring frequently
6. Serve with bread and peppers

Serves 4 to 6

Cheese Fondue

(RecipieGoldmine.com)

2 cups shredded natural (not process) Swiss cheese
2 cups shredded Gruyère cheese
1 tbsp cornstarch
1 clove garlic, cut into halves
1 cup dry white wine (or Mormon-friendly variant)
1 tbsp lemon juice
3 tbsp dry sherry (or Mormon-friendly variant)
1/2 tsp salt
1/8 tsp white pepper
French bread, cut into 1-inch cubes

Toss cheeses with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet; add wine. Heat over low heat just until bubbles rise to surface (wine should not boil). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt and white pepper. Remove to earthenware fondue dish; keep warm over low heat. Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

Yields 4 to 6 servings.

Tim’s Secret Chocolate Fondue

1 bag of milk chocolate chips

A couple heaping tbsp’s of creamy peanut butter

A few drops of Orange extract (or Rum, Almond, Anise, Banana, or whatever extracts excites you.)

2 oz. of unsweetened dark chocolate

Heat—melt—and enjoy!

Popular dippers in our family:

Pink Lady or Honey Crisp Apples

Green Bartlett Pears

Pound Cake

Angel Food Cake

Bananas

Strawberries

Marshmallows

Fruits we tried with moderate success:

Kiwi

Pineapple

Oranges

Grapes

Nut Tree Marshmallow Sauce

given by Matthew Hamby

1 C Sugar

½ C hot Water

2/3 C Corn Syrup

2 Egg Whites

Dash of Salt

¼ C Mayonnaise

1 Tbsp Grated Orange Rind (or Lemon rind)

2 tsp. Vanilla

1. Cook sugar, hot water, and corn syrup until firm ball (240 º f) stage (no stirring)
2. In a separate metal or glass bowl (not plastic) beat until stiff add eggs and dash of salt.
3. When egg whites are stiff, pour in slowly the hot syrup and continue to beat until fluffy. The mixture will increase in size dramatically at this point.
4. Beat in: mayonnaise, grated orange or lemon rind and vanilla
5. Serve as a dip with fruits (i.e. strawberries, pineapple, kiwi and pear)

Tahini Sauce

1 C Tahini

2/3 C Water

½ tsp Salt

2 Lemons, juiced

1 Garlic clove, crushed

1 Tbsp. Parsley, chopped

Combine and serve with pita and or Falafel

Yogurt Sauce (for Falafel)

2 C Yogurt (plain)

½ C Cucumber, chopped

2 Tbsp. Onion, thinly chopped

1 tsp. Dry mint

½ tsp. Salt

1 Garlic clove, crushed

Mix and chill

Caramel Apple Dip

given by Shelly Perry

1 (8oz) Package of Cream Cheese

¾ C Brown Sugar

1 Tbsp. Vanilla

Beat ingredients together and serve with fruit slices!

Tartar Sauce

¾ C Mayonnaise

1 Tbsp. Sweet Relish

1 Tbsp. Chopped Celery

1 ½ tsp. Parsley flakes

1 ½ tsp. Chopped Onion

dash, Salt and Pepper

Mix and chill

Main Dishes

Crispy Mahi-Mahi in Citrus Sauce (found in Readers Digest)

2 large Oranges, peeled and sectioned

1 ½ C Orange Juice

2 Tbsp. Dry White Wine (optional)

2 Tbsp. Cornstarch

2 Tbsp. chopped fresh Cilantro

2 Tbsp. Cornmeal

½ tsp. Salt

1. Whisk orange juice, wine, and cornstarch in small saucepan. Bring to a boil over medium-high heat and cook, stirring, until sauce boils and thickens, about 2 minutes. Remove from heat and stir in orange sections. Keep warm
2. Mix cilantro, cornmeal, salt and pepper in pie plate. Coat fish, pressing firmly.
3. Heat 2 tsp. oil in skillet over medium-high heat until hot. Sear mahi-mahi 2 -3 minutes on each side. Add remaining oil just before turning fish. Serve with sauce.

Crescent Roll Chicken

Given by B.K. Stanley

2 C Chicken/Turkey cooked or canned

1 small Onion

2 stalks Celery, chopped

½ tsp. Pepper

8 oz. Cream Cheese

2/3 C Fresh Mushrooms (chopped)

Herb Stuffing mix (dry)

2 tubes Crescent Roll dough

Margarine (melted)

1 Can Cream of Chicken Soup

½ Can of Milk

1 C Sour Cream

1. Mix chicken, onion, mushrooms, celery, pepper and cream cheese together in large bowl.
2. Place portions on crescent roll dough and roll up.
3. Dip rolls in melted margarine and then in stuffing mix.
4. Bake at 375º for 20 minutes (until golden brown)
5. To make sauce- stir together milk, chicken soup, sour cream.
6. Blend and cook over low heat until hot. Pour on finished rolls.

Mexicali

given by Wendy Fenton

2 lbs Ground Beef

3 tsp. Chili Powder

2 tsp. Oregano

2 tsp. Salt

2 tsp. Cumin

2 tsp. Accent

4 Tbsp. Sugar

1 Onion, chopped

Garlic Salt

2 Cans Tomato Sauce (8 oz)

6 Cans Water

3 Cans Tomato Paste

2 C Cooked Rice

Brown ground beef, drain, add all ingredient and simmer 40 mins. Then add 2 cups cooked rice.

Serve over chips and top with chopped lettuce, olives, tomatoes, cheese, avocado, salsa, sour cream, etc

Black Bean and White Corn Chili

Tim’s almost-award winning recipe

1/2 cup coarsely chopped onion
2 garlic cloves
1 tablespoon oil
11/2 cups cooked black beans
1 cup canned tomatoes with liquid
1 tablespoon tomato paste
1 cup frozen white corn
1 tablespoon chili powder
1 teaspoon ground cumin (toasted in the oven)
1 teaspoon sugar
1/2 cup diced green pepper

Sauté the onion and garlic in oil over medium heat for 1-2 minutes. Add beans, tomatoes and their liquid, tomato paste, corn, chili powder, cumin and sugar. Reduce heat, cover pan and simmer for 10 to 20 minutes. Add bell pepper and cook the chili another 5 minutes.
Makes 4 servings.

Slow Cooker Chicken Pot Pie

given by Michelle Hamby

4-5 C diced Potatoes, peeled or scrubbed

3-4 C Baby Carrots, cut in half

4 boneless Chicken breast

½ -1 tsp. Garlic Salt or to taste

Black Pepper to taste

2 Tbsp. dry onion flakes or ½ C Minced Onions

2 10.75 oz cans condensed Cream of Chicken Soup

1 ½ C Frozen peas

Chicken broth (optional)

Biscuits or English Muffins

Shredded Cheese

1. Fill slow cooker 2/3 full of vegetables by dicing potatoes and place in bottom of cooker. Cut carrots into 1 inch pieces and add to cooker. Place chicken breasts on top.
2. Sprinkle with garlic salt, black pepper, and onion. Spread with cream of chicken soup. Place lid on cooker and cook on high for 4-5 hours or until vegetables are tender.
3. To check for doneness- insert knife to the bottom of cooker piercing vegetables. Cut chicken into shreds or pieces using two knives in a scissor action. Stir in frozen peas (and if desired add chicken broth)
4. Replace lid and cook another 20 -30 mins. Serve over bread and sprinkle with cheese

For 12 Cup crock pot- serves 6

Chicken and Peaches

given by Jen Madden

10 boneless, skinless Chicken Breasts

3 C White Rice

6 C Chicken Broth

Enough flour to coat chicken breasts

½ C Butter or Margarine

2 large cans of Halved Peaches

½ to ¾ C Brown Sugar

½ to ¾ C Apricot or Peach Jam

Salt, Pepper and Paprika to taste

2/3 Tbsp. Parsley Flakes

Curry Powder to taste.(at least ½ tsp)

1. Combine flour, salt, pepper and paprika to coat chicken breasts. Melt butter in a large sauté pan and brown coated chicken breasts in the butter.

2. In sauté pan add the rice. Coat the rice with the chicken drippings and cook until the rice is a little browned. Add the chicken broth and bring to a boil. Add salt and pepper and curry to taste.

3. Once you add the seasonings to the rice, transfer the rice and broth to a 9x 13 baking dish. Make sure you have equal amounts of rice and liquid.

4. Place the chicken breasts over the rice mixture, cover and bake for 1 hour (or longer) in a 350º oven. Once the rice has absorbed all of the liquid, place the peaches on top of the chicken. Mix the brown sugar and the jam and spoon onto each peach. Cook 15 m. more uncovered.

Baked Beans

given by Jen Madden

1 large can of Bush’s Baked Beans

1 lb ground Sausage

1 small Onion, chopped

1 Green Pepper, chopped

½ C Apricot Jam

¼ C brown sugar

1 small can tomato sauce

¼ C BBQ Sauce

2 Tbsp. mustard.

1. Sauté the onions and the green peppers. Add ground sausage and cook completely.
2. In a large sauce pan, combine all the ingredients together. Bring to a boil, but stir constantly so you don’t burn it. When it has been brought to a boil you can keep it in the pot and simmer it for about ½ hour or you can transfer it to a a baking dish and cook in a 350 º oven for an hour. I like to cook it in the oven because I think the results are better.

Dinner in a Pumpkin

given by B.K. Stanley

Clean the seed out of a small (approx. 10 inches) pumpkin
Combine the following ingredients and fry until tender;
2 Tbsp. oil

1 tsp. vinegar
2 lbs. ground chuck

2 minced cloves of garlic
6 oz. ground ham

1/3 c. chopped stuffed green olives
2 1/2 tsp. salt

1 can tomato sauce
2 1/2 Tbsp onion

3 eggs beaten
1 chopped green pepper

3/4 c. raisins (optional)
2 tsp. ground oregano

1 tsp. pepper

After frying these together scoop it all into the pumpkin, put the lid on and bake at 350 degrees for approx. one hour (until pumpkin is tender) Serve in
the pumpkin and let everybody scoop their own.

I usually use regular hamburger instead of ground chuck and I buy the ham in a small round can by the tuna fish and other canned meats to save myself the trouble of grinding such a small amount.

Indian Buttered Chicken

given by Amber Stanley

7 Tbsp. Sweet Butter

1 tsp. black Cumin Seeds

1 Tbsp. Oil

1 tsp. crushed Garlic

2 med. Onions, chopped

1 tsp. Salt

1 tsp. Ginger Root chop fine

3 whole Green Cardamoms

2 tsp. Garam Masala

3 whole Black Peppercorns

2 tsp. ground Coriander

2/3 C Unsweetened Yogurt

1 tsp. Chili Powder

2 Tbsp. Tomato Paste

8 skinless Chicken Pieces

2/3 C Water

2 whole Bay Leaves

2/3 C Light Cream

Fresh Cilantro Leaves

2 Fresh Green Chilies chopped.

1. Heat the butter and oil in a large skillet. Add onions and sauté until golden brown. Reduce the heat.
2. Crush the fresh ginger and place in a bowl. Add the garam masala, ground coriander, ginger, chili powder, black cumin seeds, garlic, salt, cardamoms, and black peppercorns and blend. Add the yogurt and tomato paste and stir to combine.
3. Add the chicken pieces to the yogurt and spice mixture and mix to coat well.
4. Add the chicken to the onions in the skillet and stir-fry vigorously, making semi-circular movements for 5-7 minutes.
5. Add the water and the bay leaves to the mixture in the skillet and simmer for 30 minutes stirring occasionally.
6. Add the cream and cook for a further 10-15 minutes
7. Garnish with fresh cilantro leaves and green chilies and serve hot.

Garden Salad Pizza

6 Rhodes Texas or 9 (1.25 oz) Dinner Rolls

1 8oz package Soft Cream Cheese, chive flavored (or similar flavor)

thin sliced Cucumbers

halved Cherry Tomatoes

Yellow Onion, cut in thin rings

2 Tbsp. sliced Black Olives

thin sliced Green Pepper

Parsley, chopped

Basil, Salt, and Pepper

1. Thaw rolls until warm and bubbly. Knead into a ball. Roll into a 13 inch circle to fit a 12-inch. Press dough to edges of pan.
2. Bake at 350º for 10 to 12 minutes or until lightly browned. Keep bubbles forming in the middle of pizza by pressing down 5 minutes into the baking cycle. Remove from oven and cool.
3. Spread crust with cream cheese. Arrange the following in decorative patterns: tomatoes, olives, cucumbers and green peppers, top with yellow onion rings. Sprinkle with chopped parsley, basil, salt and pepper.

Cashew Chicken

given by B.K. Stanley

Chicken breasts

Soy sauce

Corn Starch

¼ -1/2 C Onion

¼ -1/2 C Green Pepper

¼ -1/2 C Bamboo shoots

Or you can use Celery,

Zucchini,

Carrots (depending on what you have)

Oil

4-5 thin slices of Ginger Root

Red Pepper flakes

Sugar

Salt

Cashews

1. Cut chicken into small pieces and marinate (soak for few minutes) in soy sauce. Coat with corn starch.
2. Cut up onion, green pepper, and bamboo shoots into ½ inch squares. (or whatever vegetables you may have)
3. Heat oil, sauté 4-5 thin slices of fresh ginger root to flavor oil, then remove them and discard.
4. Fry chicken in oil. Add vegetables when chicken is cooked through. Add 1-3 shakes red pepper flakes.
5. Season with soy sauce, sugar, salt.
6. Just before serving stir in cashews.

Ragu Rich and Meaty No Boiling Lasagna

2 Containers (15 oz. each) Ricotta Cheese

2 C shredded Mozzarella Cheese (about 8 oz.)

½ C grated Parmesan Cheese

2 Eggs

2 jars (2lbs each) Ragu Rich & Meaty Meat Sauce (or similar sauce I am sure would work)

12 uncooked Lasagna noodles

1. Preheat oven to 375 º . Combine ricotta, 1 cup mozzarella. ¼ C Parmesan and eggs.
2. In 13x9-inch baking dish, spread 1 cup meat sauce. Layer 4 uncooked noodles. 1 Cup sauce and ½ of ricotta mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups sauce. Cover with foil; bake 1 hour.
3. Remove foil; sprinkle with remaining cheeses. Bake uncovered 10 minutes. Let stand 10 minutes. Serve with remaining sauce, heated.

Easy Meatloaf

found in “Where’s Mom Now that I Need Her”

1 lb Ground Beef

1 C dry bread crumbs

2 Eggs, beaten

½ C. Onion, minced

¼ C Green Pepper, diced

1 tsp. salt

¼ tsp. Pepper

2 C Tomato Sauce

Combine ground beef, bread crumbs, eggs, onion, green pepper, salt, pepper, and 1 C tomato sauce. Use hands to knead the mixture until it is well combined. Shape into a loaf (I like to use a mini-loaf tin and make mini-meat loaves, cut your time in half) and bake at 350 º for 30 minutes. Pour remaining 1 C tomato sauce over loaf and bake 30 minutes longer. Slice and serve immediately.

Enchiladas

½ lb ground beef

¼ C Chopped Onions

1 Package of Enchilada sauce mix (dry) or can pre-made. ( I use Schilling)

1 8oz. can tomato sauce (mix will call for it)

¼ C sliced ripe Black Olives

8 Corn Tortillas

2 C. Shredded Cheese

Sour Cream

Salsa

1. In large skillet, brown hamburger, onions, until hamburger is cooked and onions are transparent. Stir in 1 C Shredded cheese
2. Prepare sauce as directed on package, or heat if it is a caned version. Stir in sauce as packet suggests.
3. Place a spoonful in the center of each tortilla ( I usually warm tortillas in microwave about 30 seconds to soften and keep from breaking). Roll tortilla up and place in greased baking dish, seam side down. Pour remaining Enchilada sauce over tortillas; sprinkle with rest of cheese. Bake at 350 º for 15-20 minutes. Or until bubbly and cheese is melted. Serve with sour cream and salsa. I like to serve with refried beans and Spanish rice for sides.

Desperation Chicken Pot Pie

given by Judith Sandberg

1 Can Cream of Chicken Soup

1 15oz. Can of Mixed Vegetables (drained)

1 can of Chicken chunks

1 can refrigerator Biscuits (10 in a can)

1. Preheat oven to 350 º.
2. Mix undiluted soup, vegetables, chicken in a 9x13 inch pan/baking dish until well blended (add salt and pepper) Place biscuits on top.
3. Bake 15-20 minutes or until hot.

Chicken and Dressing Casserole

1 pkg. Stuffing

3 C Chicken Chunks (about 4 breasts)

1 can Cream of Chicken Soup

¾ C Sour Cream

1 Bunch Broccoli ( I just use frozen)

Cheddar Cheese

1. Cook stuffing according to directions on package. Cook Chicken (unless canned). Cook broccoli.
2. Layer stuffing, chicken, and broccoli. In 13 x 9 inch baking dish/ pan or oval cooking dish.
3. Mix together sour cream and cream of chicken soup.
4. Cover with sour cream/soup mixture. And sprinkle with cheese on top.
5. For 13x9 inch pan- cook 375º for 30 mins. For oval dish cook 350º for 45 minutes.

Peachy Chicken

found on Heinz Malt Vinegar

1 can (16oz) Peaches

2 ½ lbs skinned chicken pieces

1 Tbsp. vegetable oil

¼ C frozen Orange Juice Concentrate (thawed)

¼ C Heinz Malt Vinegar

1 Tbsp. Brown Sugar

1 tsp. dried Basil leaves

½ tsp Salt

¼ tsp. Ground Cloves

¼ tsp. Cinnamon

1/8 tsp Pepper

2 Tbsp. Cornstarch

2 Tbsp. Water

1. Drain can of peaches, reserving liquid. Set aside.
2. In large skillet, brown chicken pieces in oil.
3. In bowl, combine reserved peach liquid, OJ, vinegar, brown sugar, basil, salt, cloves, cinnamon and pepper. Pour over chicken. Cover; simmer 25 to 30 minutes or until chicken is cooked.
4. Add peaches, heat.
5. Combine cornstarch and water . Stir into sauce. Heat. Stirring until sauce is thickened. Serve chicken and sauce with rice.

Makes 4-5 servings.

Home Made Pizza

given by Eileen Stanley

Dough Sauce

2 ½ C Flour ¼ tsp. pepper

1 tsp. Sugar 8 oz. can tomato sauce

1 tsp Salt Dry Onion

1 Tbsp Yeast 1 Tbsp Dried Basil

2 Tbsp Oil 1 tsp. Sugar

1 C Warm Water 1 tsp Oregano

Garlic Powder

1. Mix flour, sugar, salt and yeast in a bowl. Add oil and water and beat vigorously.
2. Knead 10 strokes and cover and let rest 5 minutes.
3. Bring ingredients for sauce to a boil in small sauce pan. Reduce heat and let simmer for a few minutes. (sometimes if I am lazy I will just use pizza or Italian seasoning in place of dried basil and oregano, I think they are in these mixes anyway)
4. Put dough on cookie sheet or pizza pan. Build up sides (put flour on hands for easy handling).
5. Spread sauce, cheese, and other preferred toppings on pizza.
6. Bake at 425º 20-25 minutes. (Crust will be thick)

Tomato, zucchini, bacon on Rice

given by Michelle Hamby

Tomatoes, cut in any way you chose

Bacon pieces, cooked

Zucchini, thin-medium sliced

White rice,

1. Make a pot of white rice.
2. Heat pieces of bacon in large skillet until warmed.
3. Add zucchini slices and stir and heat until warmed through. Cover if needed so zucchini is soft.
4. Add tomatoes last and warm up.
5. Pour on rice and top with Parmesan cheese if desired..

Pollo Relleno

Better Homes and Gardens Cookbook

6 skinless boneless Chicken Breast halves

1/3 C Cornmeal

½ of a 1 ¼ oz. (2 Tbsp.)Taco Seasoning Mix

1 Egg

1 4-oz can whole Green Chili Peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)

2 oz. Monterey Jack cheese, cut into six 2x1/2- inch sticks

2 Tbsp snipped fresh Cilantro or fresh Parsley

¼ tsp. Black Pepper

¼ tsp. crushed Red Pepper

1 8oz jar Taco sauce or Salsa

½ C shredded Monterey Jack or Cheddar cheese (optional)

Fresh Cilantro Sprigs (optional)

1. Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
2. In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
3. For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in side; roll up jelly roll style, starting from edge with cheese.
4. Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 º oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs. Makes 6 servings.

Dixie Fried Catfish

Wal*Mart

Vegetable Oil (to cover 12” skillet at ½ “ deep)

1 C Cornmeal

1 tsp. Salt

¼ tsp Black Pepper

½ Cayenne Pepper

4 Catfish (1/2 lb each), skinned

½ C all purpose Flour

2 Eggs, beaten

1. Heat oil in a 12” skillet over medium heat until hot but not smoking.
2. Combine cornmeal, salt and peppers. Dredge catfish in flour then dip in egg mixture. Coat the fish with cornmeal mixture.
3. Fry 2 fish at a time until golden, about 6 minutes each side. Keep cooked catfish warm in 275 º F oven. Serves 4.

Catfish Fillets with Cornbread Stuffing

Wal*Mart

1 to 1 ¼ lb. fresh or thawed Catfish fillets, about ½ inch thick.

Paprika (optional)

2 Tbsp. Butter or Margarine

1 medium cooking Apple, cored and chopped

½ C sliced Celery

1 6oz pkg . Seasoned Cornbread Stuffing mix

1. Rinse fish; pat dry with paper towels. Season catfish with salt, pepper and paprika, if desired. In a large nonstick skillet cook catfish in a hot butter for 3 minutes; add chopped apple and celery. Cook 3 to 4 minutes more or until fish flakes easily when tested with a fork (145 º F)
2. Remove catfish; keep warm. Add 1 ½ C water to the same skillet; bring to a boil. Stir in a dry stuffing mix and seasoning packet if present. Cover and let stand 5 minutes.
3. Serve stuffing with catfish.

Herb Crusted Cod Wal*Mart

1 lb Cod Fillets

¼ C Bread crumbs

½ C Italian seasoning

2 Tbsp, Garlic chopped

1. Preheat oven to 400 º F.
2. Mix together bread crumbs, seasoning and garlic. Coat cod thickly with breading
3. Place cod in baking dish prepared with cooking spray.
4. Bake 20 minutes
5. Garnish with lemon, orange or any citrus fruit. Serves 4

Sloppy Joes

Biggest Book of Slow Cooker Recipes

2 ½ lbs. Ground Beef

1 medium Onion

3 cloves Garlic

1 ¼ C Catsup

1 medium Green Sweet Pepper, chopped

2 stalks Celery, chopped

1/3 C Water

3 Tbsp. Brown Sugar

3 Tbsp. prepared Mustard

3 Tbsp Vinegar

3 Tbsp. Worcestershire sauce

1 Tbsp Chili Powder

16 to 20 Hamburger Buns split and toasted.

1. In a large skillet, cook ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat.
2. In a 3 ½ to 4 quart. Slow cooker combine catsup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in mixture.
3. Cover and cook on low-heat for 6-8 hours or on high-heat setting for 3 to 4 hours. Spoon into toasted buns.

Falafel

1 lb. canned chick-peas (drained)
1 large onion, chopped
2 tbs. finely chopped parsley
1 egg
1 tsp. salt
1/2 to 1 cup breadcrumbs or fine bulgur (crushed wheat)
1 tsp. ground coriander or cumin
1 tsp. dried hot peppers
1 tsp. garlic powder
vegetable oil (for frying)

Combine chick-peas with onion. Add parsley, lightly beaten egg and spices. Mix in blender. Add breadcrumbs until mixture forms a small ball without sticking to your hands. Form chick-pea mixture into small balls about the size of a quarter (one inch in diameter). Flatten patties slightly and fry until golden brown on both sides. Drain falafel balls on paper towels. Serve individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehini inside pita bread. Makes about 24 falafel balls.

Soups, Salads, and Sides

Chicken and Apple Curry Soup

given by Michelle Hamby

2 C chopped Celery

1 C chopped Carrot

½ C chopped Onion

2 Tbsp. Olive Oil

2 14 ½ oz. cans of Chicken Broth

1 C chopped Apple

¼ C Long Grained Rice

2 tsp. Curry Powder

1/8 tsp. dried Thyme crushed

1 C chopped cooked Chicken

½ C Light Cream or Half and Half

1. In large sauce pan, cook celery, carrot, and onion in hot oil about 5 mins. Add broth, apple, rice, curry powder and thyme. Bring to boil.
2. Reduce heat. Simmer covered 15 to 20 mins. Or until rice is tender.
3. Combine light cream and flour. Stir into sauce pan. Cook and stir until thickened and bubbly. Stir in chicken. Heat through

Makes 4 main dish servings.

Waldorf Pasta Salad

6 oz (2 ¼ C) Uncooked Rotini (Spiral Pasta)

1 large Apple, unpeeled, chopped (2 C) Soak in lemon juice/water mix a few seconds to avoid browning

½ C chopped Celery

½ C chopped Walnuts

½ C chopped Dates

½ C Salad Dressing or Mayonnaise

¼ to ½ C Lemon Yogurt

1. Cook rotini to desired doneness as directed on package. Drain and rinse with cold water to cool.
2. In medium bowl, combine cooked rotini, apple, celery, walnuts and dates.
3. In small bowl, combine salad dressing and yogurt, blend well. Add to rotini mixture, mix well. Line serving platter with lettuce. Spoon over lettuce.

12 ( ½ C) servings

Soup Buffet

presented by Becky Low

Use one or all

1 can Stewed Tomatoes 1 can Chicken Broth

Tomatoes Peas

Canned Corn Mushrooms

Hard Boiled Egg Cooked Sausage

Ham Green Pepper

Green Onion Carrots

Broccoli Water Chestnuts

Bamboo shoots Bean sprouts

Pineapple tidbits Canned kidney beans

Garbanzo Beans Black olives

Croutons Grated cheese

Prepare soup base by combining equal proportions stewed tomatoes and chicken broth. Bring to a boil and keep simmering throughout dinner. ( a crock-pot works nice for this). You will need approximately ¾ C base per person. Adjust proportions as needed.

Prepare fresh vegetables by cleaning and dicing. Steam until crisp tender the cooked vegetables. Dice cooked meats and eggs. Prepare other ingredients as needed. Place all ingredients in separate serving bowls on buffet table. Each guest fills their bowl ¾ full of vegetable, fruit and meat of choice. Ladle hot soup base over top. Sprinkle cheese and enjoy with a breadstick.

Mediterranean Tomato Soup

1 ½ ripe Plum Tomatoes

1 medium Onion, quartered

1 Celery stalk

1 Garlic clove

1 Tbsp. Olive Oil

1 7/8 C Chicken Broth

2 Tbsp. Tomato Paste

½ C Small Pasta shapes

Salt and Black Pepper

Fresh Cilantro or Parsley to garnish.

1. Place the tomatoes, onion, celery, and garlic in a pan with the oil. Cover and cook over low heat for 40 to 45 minutes, shaking the pan occasionally, until very soft.
2. Spoon the vegetables into a food processor or blender and process until smooth. Press through a strainer, then return to the pan.
3. Stir in the broth and tomato paste and bring to a boil. Add the past and simmer gently for about 8 minutes or until the pasta is tender. Add salt and pepper to taste. Then sprinkle with cilantro or parsley and serve hot.

Banana Squash

given by Judith Sandberg

1. Cut in pieces (1/4 or 1/8 )
2. Fill broiler pan, ¼ inch water
3. Place pieces on pan.
4. Put dab of butter ( put optional salt and pepper)
5. Preheat oven to 400 º
6. Cover pan with pieces with foil, tightly
7. Put in oven for 45 mins- careful not to slosh.
8. Ready when soft.

Acorn Squash

1. Cut in half and clean.
2. Put 2 tbsp of butter and 2 tbsp of brown sugar in each cavity.
3. Bake at 350 F for an hour.
4. For best results, brush the rim of the squash at least once during the cooking.

Split Pea Soup

Better Homes and Gardens Cookbook

2 C Chicken broth

1 C dry Split Peas, rinsed and drained

1 ½ pounds meaty smoked pork hocks or one 1-1 ½ pound meaty ham bone

¼ tsp. dried Marjoram, crushed

1 Bay Leaf

½ C chopped Carrot (1 medium)

½ C chopped Celery (1 stalk)

½ C chopped Onion ( 1 medium)

2 C Water

Dash Pepper

1. In a large saucepan, combine broth, split peas, pork hocks or ham bone, marjoram, bay leaf, 2 cups Water, and dash Pepper. Bring to boiling; reduce heat
2. Cover and simmer for 1 hour, stirring occasionally. Remove meat.
3. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones. Return meat to saucepan. Stir in carrot, celery and onion.
4. Return to boiling; reduce heat. Cover and simmer for 20 to 30 minutes more or till vegetables are tender. Discard bay leaf.

Makes about 5 ½ cups (4 main dish servings)

Taco Chili

1 lb Ground Beef

1 1.2 oz package of Taco Seasoning Mix

1 15 oz can Chunky Mexican-Style Tomatoes

1 15 oz can Red Kidney Beans

1 15 oz. can Whole Kernel Corn

1. In a large skillet, cook ground beef until brown. Drain fat.
2. In 3 ½ to 4 qt slow cooker combine the ground beef, taco seasoning mix, un-drained beans, un-drained tomatoes, and un-drained corn. Cover an cook on low-heat setting for 4 – 6 hours on low-heat setting or high –heat setting for 2-3 hours.

Spiced Butternut Squash and Lentil Soup

Biggest Book of Slow Cooker Recipes

1 C Dried Lentils

2 ½ C peeled Butternut Squash, cut into ¾ inch pieces

½ C chopped Onion (1medium)

½ C chopped Carrot (1 medium)

½ C chopped Celery (1 stalk)

2 cloves Garlic, minced

1 tsp. Garam Masala

4 C Chicken Broth or Vegetable Broth

1. Rinse and drain lentils. In a 3 ½ to 4 quart slow cooker place lentils, squash, onion and carrot and celery. Sprinkle garlic and garam masala over vegetables. Pour broth over all.
2. Cover an cook on low-heat setting for 8 to 9 hours or o high heat setting for 4 to 4 ½ hours. Ladle into bowls

Makes 5 to 6 servings.

Drinks

Tropical Slushie

given by Kristine Crellin

2 ½ C Orange Juice

½ C 5 mashed Bananas

4 C Pineapple juice

1 ½ C Honey

6 C Water

Put bananas in blender with a little bit of water to mash them. Mix all ingredients. Put in tubs. Freeze and serve with Sprite or 7-Up

Alcohol Free Batida

2 C Fruit Juice (various kinds or Fruit Punch)

½ C Sweetened Condensed Milk

1 can Ginger Ale

½ C Ice Cubes

Combine all ingredients in a blender. Mix well and serve .

Hint: Place ice cubes in blender after the liquid ingredients (with blender running)

Makes 4 servings

Fruit Smoothie

2 C Orange Juice

1 C fresh or frozen Strawberries

½ C fresh or frozen Blueberries

½ Banana

1 Kiwi

½ C Apple with Peel

1 small Carrot or 3 finger Carrots

Place in food blender and process on high speed until smooth. Add more Orange juice if too thick.

Makes 36 oz. ( 6- 6oz. servings)

Kahaluu Punch

Hawaiian Fruit Punch

½ gallon Pineapple Sherbet

2 bottles (2 liter) Ginger Ale

Freeze some punch until slushy. Add pineapple sherbet to a bowl in which you pour 2 bottles of ginger ale and punch.

Orange Julius

given by Amber Stanley

6 oz Orange Juice (not concentrated)

6 oz. Milk

1 Scoop Orange Sherbet

1 Scoop Vanilla Yogurt

1 Scoop frozen Peaches

Jell-O Shakes

given by Jell-O

1 C Milk

1 pkg (4 servings size) Jell-O

2 C Vanilla Ice Cream (softened)

Pour milk into blender, add package of Jell-O. Cover, and blend 30 seconds. Add ice cream and blend one minute longer.

Banana Blast

Wal*Mart

2 Bananas, peeled

1 C Banana Yogurt (or Strawberry banana)

2 Tbsp. Honey

¼ tsp. Cinnamon

20 large Ice Cubes

1. Place all ingredients, except ice, in a blender. Blend until smooth.
2. Add ice, a little at a time, and blend until smooth.

Orange Breeze

Wal*Mart

1 C Juice from fresh Oranges (or just plain old OJ)

½ C Milk

2 Tbsp. Sugar ( I found it needs a bit more, you experiment and see how much you need)

½ tsp. Vanilla

1 C Ice Cubes

Orange Slices

1. In a blender container combine orange juice, milk, sugar and vanilla. Cover; blend until mixed.
2. With the blender running, add ice cubes, 1 at a time, through lid opening. Blend until smooth. Pour into tall glasses. Garnish with oranges if desired.