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