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.
6/14/18
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
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!
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
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!
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.
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.
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