White Bean "n" Ham Soup

Served at the Sister's Christmas Party 2008
2 cans (15-1/2 ounces each great northern beans, rinsed and drained

2 medium carrots, diced

1 small onion, chopped

1 tablespoons butter

2-1/4 cups water

1-1/2 cups cubed fully cooked ham

1/2 teaspoon salt

1/8 to 1/4 teaspoon white pepper

1 bay leaf

Mash one can of beans; set aside. In a saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf. Yield: 6 servings. Prep./Total Time: 30 min.l

Cauliflower Soup Sister Christmas Party 2008

Taste of Homes Cook Book

1 head of cauliflower
1 medium carrot, shredded
1/4 c. chopped celery

2-1/2 cups water
2 teaspoons vegetable or chicken bouillon granules
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, (optional)

In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir of 2 minutes or until thickened. Reduce heat. Add cheese; stir until milted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 \quarts)

Orange Lettuce Salad

1 head Red Leaf Lettuce

1 head Romaine Lettuce
1 Purple /red Onion cut and sliced in half

1 to 2 cans Mandrin Oranges

1 jicama (optional) or Cucumber sliced

4 ounces of sliced almonds carmelized

Carmelize almonds: Slice or slivered almonds placed in a saute' pan with 2 T. sugar to 1/4 c. almonds. Stir over low heat until brown. Pour over foil and break up. Stir in fridge.

Dressing:

1/2 tsp. orange peel

1/2 c. fresh orange juice

2 T. red wine vinegar

1/4 c. crisco oil

2 T. sugar

1 T. seasoned Italian dressing mix

Mix

From the Julie Gneiting

Cheesecake in Muffin Cups

8 oz cream cheese softened
3 eggs
1 tsp. vanilla
1/2 c. sugar
Mix and pour about 2/3 full into aluminum muffin cups that has a vanilla wafer place in the bottom. Bake 300 for 24 mins.
Add:
1/2 c. sour cream
1/4 c. plus 2 T. sugar
1/4 tsp vanilla
Bake another 5 mins and top with fruit junket topping.
Makes 24

Pumpkin Cake from my friend Julie Gneighting

4 eggs

1 2/3 white sugar

1 c. crisco oil

1 16 oz. can pumpkin or 2 cups (can use squash)

Mix above ingredients together.

2 c. flour

2 tsp B.P.

2 tsp cinnamon

1 tsp. salt

1 tsp B.S.

Place the dry ingredients together and stir with a fork to mix. Pour into liquid mixer and blend. Place in a large cookie sheet or two small ones. Spray with pam and coat lightly with flour.

Bake 350

25-30 mins.

Frosting:

3 ox. cream cheese softened

1/2 c. butter

1 tsp vanilla

2 c. powered sugar

Mix until smooth

This recipe came to me from my good friend Jewel who is an excellant cook. I woke up realizing that I needed to take a dessert to a R.S. luncheon. I knew if I opened my cook book I would be overwhelmed with all the possibilities. So I thought of Julie and knew she would recommend something good and narrow my choices. She said, " I think of the season and what would taste good that time of year." So thus pumpkin cake and wow did it taste good. Thanks my good friend for your advice that day. I needed help and you were there.

Pork Chow Mein

1 lb boneless pork loin

2 garlic cloves, minced

4 T soy sauce, divided

2 T. cornstarch

1/2 to 1 tsp ground ginger

1 c. chicken broth

1 T. vegetable oil

1 c. thinly sliced carrots

1 c. thinly sliced celery

1c. chopped onion

1 c. coarsely chopped cabbage

1 c. coarsely chopped fresh spinach

Hot cooked rice

1) Cut pork into 4-in. x 1/4 in. strips; place n a bowl. Add garlic and 2 T soy sauce. Cover and refrigerate for 2-4 hours.

2) Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. Remove; keep warm.

3) Add carrots and celery; stir-fry for 3-4 mins. Add the onion, cabbage and spinach; stir-fry for 2-3 mins. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 mins. or until thickened. Serve immediately over rice if desired.

Yield: 6 servings.

Nutrition Facts; 1 c. without rice equals 162 calories, 6 g. fat ( 2 g. saturated) 38 mg cholesterol, 561 mg sodium, 10 g. carbohydrate, 2 g fiber, 17 g protein.

Sloppy Joes

1 lb. ground beef

1 c. ketchup

1/4 c. water

2 T. brown sugar

2 tsp. worcestershire sauce

2 tsp. prepared mustard

1/2 tsp. garlic powder

1/2 tsp onion powder

1/2 tsp salt

1) In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt.

2) Bring to a boil. Reduce heat; cover and simmer for 20-40mins. Serve on buns.

Yield: 3 servings

Fact: 1 sandwich equals 439 calories, 16 g fat(6 g. saturated fat), 75 mg cholesterol, 1,360 mg sodium 46 g carbohydrate, 2 g fiber, 27 g protein.

Lemonade Ice Cream Pie

1 6 -ounce can frozen lemonade
1 2 qt vanilla ice cream
1 package graham crackers
3 tablespoons sugar
1/4 cup butter, melted

Soften ice cream and lemonade and mix together until smooth. Crush graham crackers. Add sugar and melted butter to crackers and stir them together. Place cracker mixture into pie tin and press firm. Spread ice cream mixture over top and refreeze. Cut and serve.

Oriental Stir Fry

1 pound sirloin steak, cut into 1-inch pieces
1 16-ounce package frozen Oriental-style vegetables
2 3-ounce packages low-fat beef flavored Ramen noodles
1/2 cup low sodium Teriyaki sauce
1 1/2 cups water
Cut beef across the grain into 1/8 inch thick strips. Coat a large nonstick skillet or wok with cooking spray. Heat over medium-high heat. Stir-fry steak strips until no longer pink, about 3 to 4 minutes. Remove to warm platter. In same skillet, add water, teriyaki sauce, crumbled Ramen noodles and contents of one seasoning packet. Cover and cook over medium-high heat 4 to 5 minutes Oriental noodles soften. Add frozen vegetables, cover and cook until vegetables are heated through and noodles are tender. Stir in cooked beef and hat thoroughly. Serve immediately Makes 3 servings.

Fruit Salad to die for

1 cup pieapple

1 cup strawberries

1 cup mandarin oranges

1 cup grapes

1 cup sliced bananas

Put together is bowl

Dress with the following dressing:

3 tablesppoons honey

2 teaspoons lime juice

1/4 teaspoon grated lime zest

1/3 vanilla

Stir above mixture into fruit. Sprinkle everything with about 1/2 teaspoon poppy seeds.

Seasoned Salmon Steaks

A flavorful basting sauce adds spark to these special salmon steaks. The moist, firm fish bruise to perfection in mere minutes.

6 salmon steaks (1 inch thick and 6 ounces each)

1/2 cup butter, melted

2 teaspoons seasoned salt

2 teaspoons Italian seasoning

2 teaspoons lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon grated lemon peel

Dash Cayenne pepper. Place salmon on a greased broiler rack. Broil 4 to 6 inches from the heat fro 8 to 10 minutes. Meanwhile, combine the remaining ingredients. Brush some over salmon. Turn and broil 10 minutes longer or until fish flakes easily with a fork. Baste with remaining butter mixture. Makes 6 servings

Fabulous Fettuccine Alfredo

Taste of Home Cook Book

This is a creamy and comforting cheese sauce, with a hint of pepper and nutmeg, coats fettuccine noodles in fine fashion. This is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sauteed in butter and garlic.

4 ounces uncooked fettuccine
3 Tablespoons butter
1 cup heavy whipping cream
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup grated Romano cheese
1 egg yolk, lightly beaten
1/8 teaspoon salt
Dash each pepper and ground nutmeg

1)Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup Parmesan cheese, Romano cheese, egg yolk, salt, pepper and nutmeg.

2) Cook and stir over medium-low heat until a thermometer reads 160 ( do not boil). Drain fettuccine; top with Alfredo sauce and remaining Parmesan cheese.

Yield: 2 servings.

Robyn's Fresh Salsa

1 at. tomatoes
2 green onions
1/4 bunch of cilantor
1/4 green bell pepper
1/3 c. onion
1 tsp. salt
1/2 tsp. garlic powder
2 garlic bulbs
Jalepeno (opptional)

Place everything except tomatoes in the food processor. Dice as fine as desired. Add tomatoes with or without juice and blend to desired consistency.

French Dip

1 boneless roast
2 c. wter
1 pkg. Manwich seasoning mix
1 pkg. Aujus mix

Put in crock pot. Cover and cook on low for 6 hrs. Add water if dry. Slice and serve warm. Toast bus on grill. Top with mushrooms and swiss cheese which has been melted slightly.

Rolly – Ups

4 eggs
1 c. flour
1 c. milk
1 ½ T sugar
1 tsp. salt
Mix in blender and pour small amount into fry skillet and spread evenly with tilting motion. Cook until batter goes from shiny to dull. Sprinkle with cinnamon and sugar on inside and outside with syrup.

Tuna Casserole

1 can cream of mushroom soup
¼ to ½ c. sour cream
1 ½ cup cooked macaroni noodles
½ c. milk
1/7 oz can flaked tuna
1/8 oz. green peas

Cook macaroni until soft but not mushy. Mix milk with cream of mushroom soup, add sour cream and stir. Combine tuna and peas. Top with 1 cup crushed chips. Bake 25 mins. At 350.

Easy Foil Bake

Place hamburger pattie in foil or in a 9x13 pan or 9x9 squard pan.
Squirt a little ketchup on top.
Mix cream of mushroom soup with ¼ can milk
Cut up potatoes, onions carrots and arrange over top of meat mixture
Cover with foil and bake at 350 for 1 hour or until done.

Bev's Oven Stew

5 potatoes and carrots diced

1 onion

1 can tomato soup

1 can. cream of mushroom soup

1 pkg. dry onion soup mix

1 can water

Roast cut into cubes. Mix together

Bake in oven at 250 for 2 hrs.

Best Baked Potato Soup

1/2 c. butter

1 small onion

Saute' & add 1/2 c. flour

Add:

2 cans chicken boullion (or 2 cubes chicken boullion in 2 cups water)

2 c. milk

Stir with whisk till thickened, add more milk to this if too thick.

Add 3 large medium baked potatoes (peeled & diced)

Sprinkle green onion, crumbeled cooked crisp bacon & sharp cheddar grated cheese of top for added yummy flavor.

Clam Chowder --"Yum Yum"

2/ 6oz. Clams (minced)

1 c. diced celery

1 c. dices onion

2 c. dices potato cubed

1/2 tps. salt

1/2 tsp. sugar

1/4 tsp pepper

Use juice of clams, add enough water to cover veges. Cook 20 mins.

3/4 c. butter

3/4 c. flour

1 pt. half and half (can substitue for 1 3/4 c. milk plus 3 T. melted butter)

1 pt. milk

Melt butter and then blend in flour. Gradually stir in 1/2 & 1/2. Cook till thick. (stir) Add to veges. (Do not pour out water in veges. ) Mix in with other ingredients.

Favorite Taco Soup

Addicting Taco Soup

1 can kidney beans (drained)
1 can corn (drained)
1 can diced tomatoes
1 can cream of potatoe soup
1 can tomatoe sauce
1 1/2 cans of water
1 to 1-1/2 pkg. taco seasoning
1 lb. hamburger browned with some diced onion

Combine, heat and serve with sliced avacadoes, a dab of sour cream, and grated cheese on top. Scoop with tortilla chips or scatter corn chips of top and your way to a warm, yummy meal.

Bundt Cake

1 box yellow cake mix
1 small box instant Vanilla Pudding
3/4 c. oil (I substitute Applesause for oil or do 1/2 c. appelsauce and 1/4 c. oil)
3/4 water
4 eggs
1 T vailla
1 T. butter flavoring
Mix at high speed 4-5 min.

Layered Topping Mix

1/4 c. sugar
1/3 c. shopped nuts
2 T. cinnamon

Pour 1/3 cake batter, sprinkle 1/2 of cinnamon mixture, 1/3 cake batter, sprinkle rest of cinnamon mixture. Cover with remaining batter.
Bake 350 degrees for 40-45 mins. Let set 15 mins.
Turn out on plate. Top with glaze.

Glaze
1/4 box powered sugar
1/2 tsp. vanilla
1/2 tsp butter flavor
Thin with hot water
Can put on while cake is hot or let it cool and put a thicker glaze on. Simple drizzle and let it naturally fall over the edges of the cake for a pretty effect.

Scalloped Potatoes

3 T. butter, divided
1 T. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1-1/2 cups milk (or 1c. milk & 1/2 cream)
4 cups thinly slice peeled potatoes ( I used my mandolin slicer to make this a breeze to slice)
1 medium onion, finely chopped
1 small green pepper, finely chopped
1/2 cup dry bread crumbs
3/4 cup shredded cheddar cheese

1: In a small saucepan, melt 2 T. butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium hear; cook and stir for 2 minutes or until thickened.
2: In a greased 1-1/2 qt. baking dish, arrange half the potatoes, onion and green pepper in layer; cover with half of the sauce. Repeat layers. Cover and bake at 350 for 35 minutes.
3: Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

Note: I didn't do the layering effect, left out the green pepper, minused the bread crumbs on top and just sprinkled a little cheese on top the last 10 mins. It was fabulous.