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
6/14/18
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
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
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.
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.
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
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!
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