Stuffed Green Peppers

Ingredients:
8-12 Green Bell Peppers
2 cups of rice (cook in 4 cups of water)
1 1/2 lbs of sausage, browned
4 c. Asiago/mozzarella cheese, shredded
1-2 onions, chopped small
1-2 tsp garlic salt, to taste
2-3 cups cherry tomatoes
1 cup chicken broth

Directions:
Cook rice according to pkg and cool.Brown sausage. Wash and top peppers, putting the pepper tops in the bottom of crock pot. Mix sausage, rice, 3 cups of cheese, onions and garlic salt together in a large bowl. Add cherry tomatoes. Stuff pepper shells FULL of rice mixture, nice and tight. Place stuffed peppers in crock pot on top of pepper tops. Finish off the rice mixture by spooning it over and around the peppers.(The crock pot above did not get the extra rice filled in around it very good:() Pour chicken broth evenly over and around the peppers. Cover with remaining cheese and cook on low for    2-3 hours on low until peppers are cooked to preferred color and crispness. Enjoy the leftovers!

Pepper Steak

Ingredients:
2 lbs. beef sirloin
3 T. oil
1/2 c. onion, chopped
1/3 c. hot water
1 can stewed tomatoes
1 t. white sugar
Garlic pwd to taste
1 cube beef boullion
1 T. corn starch
2 lg. bell peppers
3 T. soy sauce
1 t. salt
1 lb. mushrooms, sliced.

Directions:
Mix all ingredients together and cook in crock pot for 2-3 hours on high or 5-6  hours on low. Serve over noodles or rice.

***Uncle Dale's recipe

Orange Slice Cookies

Ingredients:
1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
1 c. oatmeal
1 c. coconut
2 c. flour
1/4 t. salt
1/2 t. baking powder
1 t. baking soda
1 lb orange slices, chopped

Directions:
Cream together shortening and sugars. Add eggs and vanilla until well mixed.  Sift in flour, salt, pwd, soda. Stir in oatmeal, coconut and orange slices.

***I like it best with no orange slices and lots of nuts and milk chocolate chips. Recipe is from Amanda Haverkamp.

Black bean corn salsa

Ingredients:
1/4 c. Mayo
1/2 t. cumin
1 can black beans, drained
1 can whole kernal corn
1/2 c. tomatoes, chopped
1/2 c. red onion, chopped
1 T. fresh cilantro
Diced Jalapeno to taste

Directions:
Mix and chill several hours to let flavors blend.  Serve over corn chips or over grilled chicken.

Leger's Sausage and Potatoes

Ingredients:
10 lbs. red potatoes
2 lbs. smoked ring sausage
1 red onion, chopped large
1 yellow onion, chopped large

Directions:
Cut potatoes into chunks and fry in oil in electric frying pan. Cut sausage in bite size pieces and add with onion after potatoes are half cooked. Season with Tony Cashere's  Cajun seasoning.

Enchiladas

Ingredients:
2 lbs hamburger or chicken
1 pkg. corn tortillas
2 cans Cream of Chicken soup
1 sm. can of green chilies
1 pint sour cream
1 sm onion, chopped
1 lb grated cheese

Directions:
Fry hamburger or dice chicken. Add onion to taste. Combine soup, chilies, and sour cream then heat. Dip tortillas in hot oil. Tear tortillas and layer them with meat, then soup mixture, then cheese. Repeat layers.  Heat in oven until bubbly and cheese is melted.

*** Most famous at Grandma Lois's in Dales HUGE skillet.

Ice Cream Fudge Sauce

Ingredients:
1/2 c. margarine
1/4 c. Karo syrup
1/3 c. Cocoa
3 c. sugar
1 can milk

Directions:
Heat together and bring to a boil.  So yummy!

Ice Cream in a Can

Ingredients:
1 c. milk
1 c. whipping cream
1/2 c. sugar
1/2 t. vanilla

Directions:
Fill small can or Qt size freezer bag with ingredients. Put inside of a larger can or gallon freezer bag along with salt and ice.  Mix until the ice cream sets up.

Breakfast Casserole

Ingredients:
1 loaf bread
1 dozen eggs
1 lb sausage
handful of grated cheese
1 onion, chopped fine
1 bell pepper, chopped fine

Directions:
Spray 9x13 pan with cooking spray.  Cut crust off bread, cube edges of bread.  Lay bread slices in bottom of pan. Beat eggs and add salt and pepper; then fold in bread cubes and pour over bread.  Layer onion, bell pepper, sausage, and cheese on top.  Bake uncovered at 350 for 30 minutes.

***From Sharon Crowther

Grammary's Zucchini Casserole

Ingredients:
6 C. sliced Zucchini/yellow squash mixed
1 med onion, chopped or sliced
1 carrot, shredded
1 can Cream of chicken or celery soup
1 C. sour cream
1 cube margarine
8 oz. Pepperidge Farms stuffing mix


Directions:
Add small amount of water to vegetables and cook until tender-crisp...don't overcook. DRAIN, then add soup and sourcream.  Melt margarine and mix with stuffing crumbs.  Spread half of stuffing in large casserole dish. Pour in zucchini mixture then top with remaining crumbs.  Bake 350 until bubbly.

Mandarin Chicken Salad

Salad:
1 lg bunch romain lettuce
1 lg head iceberg lettuce
2 lg chicken breasts
2 cans drained mandarin oranges
1/3 c. almonds

Dressing:
1/4 c. salad oil
2 T. vinegar
1 T. dry parsley
1/2 t. salt
1/8 t. pepper
Dash of tabasco

Directions:
Cut up chicken into bite size pieces. Dip in soy sauce then roll in flour and fry in skillet til golden brown and cooked. Place slivered almonds in skillet with 2 T. sugar and stir with a wooden spoon til well coated and caramelized. Cool.
Prepare lettuce by tearing into bite size pieces. Add chicken and mandarin oranges. Pour dressing over salad and coat well. Break up almonds, toss into salad just before serving.

Buttermilk Syrup

Ingredients:
1 ½ cups sugar
¾ cups buttermilk
½ cup butter
2 T. Karo syrup
1 t. baking soda
1 t. vanilla

Directions:

Mix all ingredients together except for baking soda and vanilla. Bring mixture to a rolling boil and boil for 2-3 minutes, stirring constantly. Add vanilla – stir well. Remove syrup from heat and add baking soda. The mixture doubles in size, so make sure you have a large pan!!Let the syrup cool after stirring in baking soda. It will look like creamy mashed potatoes at first. Serve warm.Store in refrigerator for up to 2 weeks, reheat before use. Again, it will double, so use a bigger container J

Notes:

I don’t always add the vanilla – depends on my mood.The longer you let the mixture boil before adding the baking soda, the more ‘caramel-ly’ it will be come. We love to serve this over French toast with fresh sliced strawberries and a dot of whipped cream. Mmmmm ….

***This is from a friend of Uncle Kelly's

Garlic Parmesan Baked Halibut

Ingredients:

Topping:

¼ cup butter, softened
¼ cup mayonnaise
½ cup freshly grated Parmesan cheese
2 Tbsp green onion, finely chopped
4-6 cloves garlic, crushed
Dash of Tabasco
.
Salt and pepper, to taste
½ lemon, juiced
4 halibut filets (~1" thick)

Directions:

Preheat oven to 450. Season halibut with salt, pepper and a squeeze of lemon juice. Place filets in a baking dish. Bake for 6 minutes.

Mix all topping ingredients together. Remove halibut from oven and spread Parmesan mixture over top and sides of fish. Turn oven to broil and cook for 2-3 minutes, until the tops are lightly browned. Serve immediately with rice and veggies.

Grammary's Chicken Salad

Ingredients:
1 c. Miracle Whip
1 c. chicken broth
1/4 c. sugar
salt & pepper
1 1/2 lbs. of macaroni, cooked
1 bottle of chicken
2 chopped apples
4-6 green onions

Directions:
While macaroni cooks, mix the first four ingredients together for dressing and prepare chicken, apples, and onions.  Drain macaroni and add all ingredients.  Refrigerate for several hours.

Salad Dressing

Ingredients:
1/4 c. olive oil
2 T. lemon juice
2 t. honey mustard or Dijon
2 garlic cloves
1/2 t. sugar or honey to taste
1/2 t. dried oregano
1/4 t. salt
1/4 t. dried thyme
1/8 tsp. pepper

***From Kaye Wheeler

Apple Dumplings

Ingredients:
8 oz. can crescent rolls
2 granny smith apples, peeled, cored, and cut into 8 wedges
1 stick oleo
3/4 c. brown sugar
1/2 t. cinnamon
3/4 c. Mt. Dew

Directions:
Preheat oven to 350 degrees. Dust surface with flour and fold out rolls. Place 2 apple wedges on each piece of dough. Roll dough over wedges; place dumplings in 8 inch square baking dish.

In a saucepan, melt oleo with sugar and cinnamon. Stir in Mt. Dew. Pour mixture over the dumplings. Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes until browned.

***From Roxanne Tilley

Japanese Chicken Salad

Salad:
1 lg head lettuce
1 c. shredded chicken
4 oz. Japanese rice noodles

Dressing:
2 T. sugar
1 t. salt
1 t. sesame oil
3/4 t. pepper
1/4 c. oil
1/4 c. rice vinegar
2 T. sesame seeds, toasted

Delora's Secret Meatballs

Ingredients:
12 oz. can of milk
3 lbs hamburger
2 c. quick oatmeal
1/2 c. chopped onion
1/2 tsp. garlic powder
2 tsp. chili powder
1/2 tsp. pepper
2 tsp. salt
2 eggs
Mix - roll - bake at 350 degrees for 25 minutes

Sauce: 
2 c. catsup
2 c. brown sugar
1/2 tsp. garlic powder
1/2 c. onion
2 Tb. liquid smoke
Heat to boiling, pour over meatballs and Bake 1 hour.

***Super secret recipe, but i got the exact same one from Marlene Rempe.

Japanese Rice Casserole

Ingredients:
2 c. crushed potato chips
2 T. onions, chopped
1 c. mayonnaise
4 T. milk
3 c. rice, cooked
2 cans cream of chicken soup
1 chicken broiled and deboned
2 c. diced celery
1/2 c. chopped almonds, toasted

Directions:
Spray with Pam and pat 1/2 chips in bottom. Mix together the rest of the ingredients and spread in pan. Pat last of chips on top. Bake at 350 degrees for 35 minutes.

Artichoke Bruschetta

Ingredients:
6.5 oz. jar artichoke hearts, chopped
1/2 c. Parmesan/Asiago, shredded
1/3 c. red onion, chopped fine
3-6 T. mayonnaise

Directions:
Drain, pat dry and chop. Mix first three ingredients in a medium bowl and add just enough mayonnaise to bind and make almost a paste. Add salt, pepper, and crushed red pepper flakes to taste. Place on baguette slices and toast in the oven (375)  until just browning.


***From Elizabeth McDonald

Pecan Pumpkin Dessert

Ingredients:
2 15 oz cans pumpkin
1 12 oz can evaporated milk
1 c. sugar
3 eggs
1 t. vanilla
1 yellow cake mix
1 c. butter or margarine, melted
1 1/2 c. pecans, chopped

Frosting:
8 oz cream cheese
1 1/2 c. confectioners sugar
1 t. vanilla
1 carton whipped topping


Directions:
Line a 9x13 pan with waxed paper and coat the paper with cooking spray. In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 for 1 hour until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter, carefully remove waxed paper. In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

Yummy!

Shrimp and Rice Casserole

Ingredients:
2 c. chicken, cooked and boned
1 lb shrimp, cooked
1 green pepper, chopped
1 onion, diced small
15 oz can tomatoes, diced
15 oz can chicken broth
1/2 t. cayenne pepper
2-3 c. Minute Rice
8 oz cheddar cheese, shredded

Directions:
Saute'onion and green peppers in melted butter until translucent. Add tomatoes and broth and bring to a boil.  Add 2 or 3 cups Minute Rice.  Let stand until rice has absorbed most of the liquid.  Add chicken and shrimp and cayenne pepper to taste. Place in casserole dish. Cover with 8 oz. shredded cheddar cheese.  Bake at 350 until cheese is melted.

***Sister Roudybush's recipe

Peanut Butter Cake

Ingredients:

1/2 c. creamy peanut butter

1/2 c. oil

1/2 stick butter

1 c. water

2 c. sugar

2 cups flour

1 t. soda

1/2 c. sour milk

1 t. vanilla

2 eggs

Frosting:

1/2 c. peanut butter

 1/3 c. milk

1 stick butter

1 t. vanilla

Directions:

In saucepan, bring peanut butter, oil, butter and water to a boil. Next add sugar, flour and soda and mix together. Blend in sour milk, vanilla and eggs.  Pour into greased jellyroll pan. Bake at 350 for 20 minutes. While cake is baking, Bring frosting ingredients to a boil. Add 2 1/2 c. powdered sugar. Mix well.  Let cake and frosting stand for 1/2 to one hour before frosting.

***From Irene Roudybush

Stuffed Bread Dip

Ingredients: 
1 round loaf bread, sourdough
8 oz. cream cheese
8 oz. sour cream
8 oz cold pack cheese  or cheddar cheese spread
5 oz. dried beef
1/2 c. minced onion
1/2 c. fresh parsley
dash of Tabasco sauce

Directions:
Cut off top of sourdough bread loaf.  Carefully scoop out insides into as big as chunks as possible and set aside.  Rinse dried beef in hot water and squeeze out excess water to get rid of extra salt.  Cut into small pieces and mix together with all the other ingredients. Place into hollowed out bread shell.  Replace the top of loaf and double wrap in foil. Bake at 350 for about 2 hours.  Let sit for an hour before serving with insides of bread and raw vegetables.

***Both Sister Roudybush and Sister Neeley claimed this recipe, but it is yummy!

Easy Cranberry Nut Dessert

Ingredients:
1 c. flour
1 c. sugar
1/4 t. salt
2 c. cranberries, fresh or frozen
1/2 c. walnuts, chopped
1/2 c. butter or margarine, melted
2 eggs, beaten
1/2 t. almond extract

Directions:
In a bowl, combine the flour, sugar, salt. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract (mixture will be very thick if using frozen berries). Spread into a greased 9-in. pie plate.  Bake at 350 for 40 minutes or until a wooden pick inserted near the center comes out clean.  Serve warm with ice cream.

Taco Casserole

Ingredients

• 1 lb ground beef
• ½ onion
• ½ shredded zucchini – optional
• 1 cup corn
•  1 can black beans
• 1 can rotel
• 1/2 package taco seasoning
• Salt
• 2 cups cooked rice
• Shredded cheese
• 9X13 pan

Directions

1. Brown hamburger. Add onion and zucchini
2. Stir in taco seasoning
3. Add corn, tomato, beans
4. Spray pan spoon rice in the bottom
5. Spoon meat mixture over rice
6. Top with cheese
7. Bake covered at 350 degrees for 25 minutes
8. If frozen cover with foil. Let thaw overnight in the fridge. Bake at 350 degrees for 45 minutes. Then remove foil and cook until top is brown

Wonder Soup

Ingredients:

•   1/2 head of cabbage, chopped ( I use a bag of mixed cabbage)
• 1 cup celery, diced
• 1 cup white or yellow onion diced
• 1 cup carrots diced
• 1 green bell pepper, diced
• 2-3 cloves garlic, minced
• 4 cups chicken broth
• 14 oz can basil, oregano, garlic diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon red pepper flakes
• few shakes of black pepper
• 1/2 teaspoon salt (optional)

Directions:

1. Heat 2 tablespoons of olive oil in a large pot over medium hear
2. Add celery, onions, carrots, and bell peppers
3. Saute until slightly tender
4. Stir in garlic
5. Pour in chicken broth
6. Stir in tomatoes and cabbage
7. Bring to a boil and then reduce heat
8. Cook until cabbage is tender
9. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
10. Taste broth and adjust seasoning if needed
11. Serve and Enjoy!