Amish
Coleslaw
Vegetables
1 medium head green cabbage, shredded
1 medium onion, shredded
Vegetables
1 medium head green cabbage, shredded
1 medium onion, shredded
2 medium carrots, shredded (optional)
Dressing
1 cup sugar
Dressing
1 cup sugar
1 cup cider vinegar
1 tsp salt
1 tsp celery seed
1 tsp prepared mustard
1 tsp white sugar
1 tsp salt
1 tsp celery seed
1 tsp prepared mustard
1 tsp white sugar
¾ cup vegetable oil
Cold Vegetable Salad from Carol Easley
Vegetables
1 can peas, drained
1 can corn, drained
1 can french green beans, drained
1 cup green peppers, diced
1/2 cup onion, diced
1 cup celery, diced
Dressing
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 tbsp salt and pepper
Combine all vegetables. Mix sugar, vinegar, oil, salt and pepper and pour over
vegetables. Mix gently with slotted spoon. Refrigerate for at least 24 hours.
Crunchy Three-Cabbage Slaw by Bobby Flay
Vegetables
1/2 small head green cabbage, shredded
1/2 small head read cabbage, shredded
1/2 head Napa cabbage, shredded
2 carrots, shredded
2 red onions, halved and thinly sliced (optional)
1 yellow bell pepper, halved, seeded and cut into thin strips
1 orange bell pepper, halved, seeded and cut into thin strips
1 green bell pepper, halved, seeded and cut into thin strips
Dressing
1/2 cup cider vinegar
2 tsp sugar (or to taste)
1/2 cup vegetable oil
1/2 tsp dry mustard
1 tbsp Dijon mustard
salt and freshly ground pepper
Toss together the cabbage, carrots, onion, and bell peppers in a large bowl. Whisk together sugar, vinegar, mustards in medium bowl and season with salt and pepper. Slowly whisk in oil until emulsified Pour the dressing over vegetables and toss to coat. Season to taste with salt and pepper. Let sit at room temperature at least 15 minutes before serving.
Green Salad with Poppy Seed Dressing from Wendy Ouellette
Green Salad
1 pkg Spinach Salad mix
1 head lettuce, chopped
1 pound bacon, cooked and crumbled
2 bunches spinach, chopped
1 pound Swiss cheese, grated
1 red onion, chopped
1 pound fresh mushrooms, sliced
Mix all ingredients in large bowl.
Poppy Seed Dressing
3/4 cup vinegar
1 1/2 tbsp red onion, finely chopped
1 1/2 cup oil
1 tbsp poppy seeds
1/2 cup sugar
1 tsp dry mustard
1 1/2 tsp salt
Mix in a blender. Pour over salad.
Chicken and Grape Salad Croissant from CarolAnn Smith
4 cans chicken, drained
1-2 cups seedless grapes, sliced
1 pkg almonds, sliced
1 cup Miracle Whip
1 cup Lemon Yogurt
a dab yellow mustard
1/8 tsp garlic powder
Combine drained chicken, salad dressing, yogurt, mustard, and garlic. Stir until all ingredients are completely mixed. Add almonds, stir until mixed. Gently fold in grapes. Refrigerate until ready to serve on sliced croissant rolls.(CarolAnn says she bought a large package of almonds then sliced them with a food processor. She sliced the grapes the same way.) Makes approximately 10 rolls.
Chicken and Peach Salad Croissant from Eileen Barnard
8 oz chicken, diced
2 tbsp celery, diced
1 tbsp onion, diced
4 oz canned peaches, drained & diced
1 tbsp almonds, sliced
1 tbsp Miracle Whip
1 tbsp sour cream
1/4 tsp pepper
1/8 tsp salt
1/8 tsp garlic powder
Combine sour cream, salad dressing, spices, celery and onion. Add chicken and stir well. Add almonds, gently fold in peaches, being careful not to smash them. Chill until ready to serve on sliced croissant rolls.
Chicken Taco Soup by Nancy Coley
1 big onion, diced
1 whole green pepper, diced
1 tbsp garlic, minced
Vegetable oil
1 1/2 lb chicken breasts, boiled and shredded
1 pkg taco seasoning mix
1 (8oz) jar salsa
1 (14oz) can kernel corn \ juice and all
1 (16oz)can ranch style beans/
2 (4oz) cans tomato paste
2 (14oz) cans chicken broth
2 (8oz) pkg cream cheese
Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add mixture back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese. Also, great on the second day over rice.
Minestrone Soup by Jaylene Greenwell
1 lb lean ground beef
1 medium onion (chopped)
Fry and combine with 1 quart of water.
Add the following and cook 20 to 30 minutes.
1 can diced tomatoes (14 1/2 oz)
1 can tomato saouce (8 oz)
2 cups water
2 beef bouillion cubes
2 large carrots (shredded)
2 Tbsp parsley
1 tsp basil
1 tsp garlic powder
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Add the following and cook an additional 20 minutes.
1 can pork and beans
1 can green beans
1 can kidney beans
8 oz rigatoni pasta
Serve and top with Parmesan cheese.
Funeral Potatoes from CarolAnn Smith
1 - 2 lb bag frozen shredded hash brown potatoes
1 cup melted butter
4 tbsp melted butter
2 cans cream of chicken soup
1 cup sour cream
1 1/2 cups cheddar cheese
1 cup corn flakes
Place shredded hash brown potatoes on bottom of a 9 x 13 pan that has been sprayed with PAM. Mix together 1 cup of butter, both cans of cream of chicken soup, sour cream, and 1 cup of cheddar cheese. Pour this mixture over hash browns, put 1/2 cup cheese on top. Sprinkle corn flakes over mixture then pour 4 tablespoon of butter on top. Bake at 350 for 30-45 minutes. (Number of servings: 8)
Pea Casserole from Wendy Ouellette
Dressing Mix
4 cups Pepperidge Farm Dressing (blue package)
1 cup melted butter
Mix together and cover the bottom of a 9x13 pan reserving 1 cup of the mixture.
Chicken Mixture
2 cups diced chicken or turkey (cooked)
2 cans cream celery soup
1 cup milk
1 pkg frozen peas (thawed)
1 can mushrooms (optional)
1 can waterchestnuts, chopped (optional)
Mix together and spoon over dressing mix. Sprinkle remaining dressing mix over top. Bake at 350 for 30 to 45 minutes, or until dressing is lightly brown and casserole is bubbly.
Poppy Seed Chicken Casserole from Pat Reeder
1 package of medium shells cooked (or 5 cups cooked rice)
2 large cans cream of chicken soup
1 cup sour cream
1 Tbs poppy seeds
4 chicken breasts, cook and cut in pieces(or 1 rotisserie chicken, deboned and shredded)
Salt and Pepper
Cheddar cheese (Optional)
Combine above ingredients in a large bowl. Mix cooked pasta/rice with other ingredients. Season to taste. Pour into 9x13 casserole dish. Crush a full sleeve of Ritz crackers, moistened with ¼ cup melted butter and top the casserole.
Bake at 350 until the top turns golden brown, approx 35 minutes.
Chicken Enchilada Casserole
3 cup shredded Monterey Jack cheese
1 finely chopped onion
12 corn tortillas, in strips
1 can chicken broth
1 can cream chicken soup
1 cup sour cream
1(4oz) can green chilies
1/2 tsp salt
Combine cream of chicken soup, sour cream, chicken broth, salt and green chilies in bowl and stir well. Spray 9x13-inch pan with Pam. Put a very thin layer of sauce on the bottom and spread. Layer tortilla strips, chicken, onion, more sauce and cheese. Cover with foil to keep moist. Bake at 350 degrees for about 1 hour. Optional: Sprinkle with green onions. Note: This is a great potluck or company recipe You can prepare it the day before and wait until party time to bake. Easy to double recipe, use 1 whole baked chicken.
Spaghetti Bake from Eileen Barnard
1 pound hamburger
1/8 tsp garlic
1/4 tsp salt
2 tbsp butter
1 tsp sugar
1 8oz pkg cream cheese
1 cup sour cream
1 12 oz pkg spaghetti
16 oz Prego Spaghetti Sauce
1 8oz pkg mozzarella cheese, grated
Combine sugar, salt, garlic, and butter. Melt on stove and brown meat in mixture. Add Prego and simmer for 20 minutes. Boil spaghetti noodles 9 to 10 minutes. Drain. Layer spaghetti noodles in bottom of casserole dish. Combine room temperature cream cheese and sour cream. Layer it evenly on top of the spaghetti noodles. Pour spaghetti meat sauce over mixture and sprinkle cheese on top. (You can also add Parmesan cheese as well.) Bake 30 minutes at 350 degrees. Cover with tin foil the first 20 minutes, then remove for the cheese to brown a bit.
Lasagna Bake from Eileen Barnard
1 pkg lasagna noodles
1 lb hamburger
1 lb bulk hot Italian Sausage
67 oz Prego Mushroom & Garlic Spaghetti Sauce
1 onion (diced)
large size ricotta cheese
2 eggs
3 cups shredded mozzarella cheese
Crumble and cook hamburger and sausage along with diced onion. When this is cooked thoroughly, drain excess fat and add all but 2 cups of the Prego sauce. Simmer for approximately 20 minutes. Cook lasagna noodles according to package directions. Mix eggs with ricotta cheese. Spread 1 cup of reserved sauce in bottom of 13x9 pan. Place 1 layer of noodles on top, 1/2 of ricotta cheese mixture, 1/2 of meat sauce, and 1 cup of mozzarella cheese, repeat for another layer. Add a top layer of noodles, spread with remaining cup of reserved sauce and top with 1 cup of mozzarella cheese. Bake uncovered at 400 degrees for 30 minutes. Wait 10 minutes after cooking before cutting. (Note:For the large roasting pan I used for the Seminar, I just times it 1 1/2.)
Fresh Peach Pie from Eileen Barnard
1- 9 inch prebaked pie crust
In a medium size pot boil the following until thick:
1 cup sugar
1 cup water
3 Tbsp corn starch
After ingredients thicken add 4 Tbsp peach jello.
Stir in 4 cups fresh sliced peaches and pour into pie crust and chill. Top with whipped cream and serve.
Viennese Brownies from Terry Pulver
Cream Cheese Batter
1 8oz pkg cream cheese
1/3 cup sugar
1 egg
1/2 tsp almond extract
Chocolate Batter
2 1 oz square unsweetened chocolate
1 stick butter
2 egg
1 cup sugar
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
Combine softened cream cheese, sugar,egg and almond extract. Melt chocolate and butter; cool. Beat eggs, add sugar and chocolate mixture. Sift together flour, baking powder and salt. Add to chocolate mixture and mix well. Pour 1/2 of chocolate batter into greased 8-inch square pan. Spread evenly with cream cheese batter. Top with remaining chocolate batter. Bake at 350 degrees for 45 minutes. Cool.
Frosting is not necessary, but you can put a thin layer of dark or black coco butter cream frosting on top if you wish.
Black Coco Frosting
1/3 cup butter
1 cup confectioner's sugar
2 tsp black or regular coco (black coco can only be bought at baking suppliers)
2-6 tsp milk
Cream softened butter, beat in powdered sugar, coco and milk, using enough milk to make frosting a spreading consistency.
Quick Penouche from Sandy Reeder
2 cups whipping cream
2 cups granulated sugar
1 cups firmly packed brown sugar
1 Tbsp light corn syrup
3 Tbsp butter
1/2 cup (2 to 3 oz) white compound coating
1 1/2 cups chopped pecans, toasted
Line an 8-inch baking pan with plastic wrap; set aside. In a heavy 4-quart saucepan, combine cream, corn syrup, and sugars. Place over medium heat and stir with a wooden spoon until mixture comes to a boil. (If you put liquids in first, there will be no sugar crystals.) Clip on a candy thermometer. Cook, stirring occasionally until it reaches 236F or soft-ball. Remove from heat. Without stirring, add butter. Let stand until mixture cools to 210F. Without stirring, add compound coating. Let it stand 1 minute. Remove thermometer. Add nuts and stir with wooden spoon until coating is melted and butter is incorporated. Candy should be thick and creamy. Scrape into prepared pan and refrigerate until firm.
Golden Caramels from Lisa Peck
4 cups whipping cream
3 cups light corn syrup
4 cups sugar
1 cup milk
1 cup evaporated milk
1/2 tsp salt
2 tsp vanilla
optional nuts and/or tempered dipping chocolate
Butter the sides of a sheet pan and then place a silicone mat on the bottom. Set aside. In a large bowl combine the cream and milk. Make sure that the pan you use to cook the caramels is large enough and deep enough for the caramels to bubble up because they do expand as you cook them. In a heavy saucepan, combine sugar, salt, corn syrup, and 1/3 of the cream/milk mixture. Place over low heat and stir with a wooden spoon until mixture comes to a boil. Boil, stirring occasionally, for 30 minutes or until mixture turns a light tan color. Clip on a candy thermometer. Increase heat to medium. Without stopping the boiling action, slowly pour in 1/2 of the remaining cream/milk mixture. Stirring constantly, cook for 15 minutes. Slowly pour in the remaining cream/milk mixture and the evaporated milk. When the temperature reaches 233-234 degrees or firm ball stage, remove from heat and stir in vanilla (and nuts if you wish). Without scraping the pan, pour caramels into prepared sheet pan. Allow to stand at room temperature overnight. (I let it stand for at least 24 hours). Using the non-sharp side of a butter knife, cut between the caramels and the pan to release and dump out on a large cutting board. Peel off silicone mat and cut. Dip in chocolate if desired. Wrap in cellophane caramel wrappers. Do not use wax paper or parchment paper as it will stick to the caramels.
1 cup sugar
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
Combine softened cream cheese, sugar,egg and almond extract. Melt chocolate and butter; cool. Beat eggs, add sugar and chocolate mixture. Sift together flour, baking powder and salt. Add to chocolate mixture and mix well. Pour 1/2 of chocolate batter into greased 8-inch square pan. Spread evenly with cream cheese batter. Top with remaining chocolate batter. Bake at 350 degrees for 45 minutes. Cool.
Frosting is not necessary, but you can put a thin layer of dark or black coco butter cream frosting on top if you wish.
Black Coco Frosting
1/3 cup butter
1 cup confectioner's sugar
2 tsp black or regular coco (black coco can only be bought at baking suppliers)
2-6 tsp milk
Cream softened butter, beat in powdered sugar, coco and milk, using enough milk to make frosting a spreading consistency.
Quick Penouche from Sandy Reeder
2 cups whipping cream
2 cups granulated sugar
1 cups firmly packed brown sugar
1 Tbsp light corn syrup
3 Tbsp butter
1/2 cup (2 to 3 oz) white compound coating
1 1/2 cups chopped pecans, toasted
Line an 8-inch baking pan with plastic wrap; set aside. In a heavy 4-quart saucepan, combine cream, corn syrup, and sugars. Place over medium heat and stir with a wooden spoon until mixture comes to a boil. (If you put liquids in first, there will be no sugar crystals.) Clip on a candy thermometer. Cook, stirring occasionally until it reaches 236F or soft-ball. Remove from heat. Without stirring, add butter. Let stand until mixture cools to 210F. Without stirring, add compound coating. Let it stand 1 minute. Remove thermometer. Add nuts and stir with wooden spoon until coating is melted and butter is incorporated. Candy should be thick and creamy. Scrape into prepared pan and refrigerate until firm.
Golden Caramels from Lisa Peck
4 cups whipping cream
3 cups light corn syrup
4 cups sugar
1 cup milk
1 cup evaporated milk
1/2 tsp salt
2 tsp vanilla
optional nuts and/or tempered dipping chocolate
Butter the sides of a sheet pan and then place a silicone mat on the bottom. Set aside. In a large bowl combine the cream and milk. Make sure that the pan you use to cook the caramels is large enough and deep enough for the caramels to bubble up because they do expand as you cook them. In a heavy saucepan, combine sugar, salt, corn syrup, and 1/3 of the cream/milk mixture. Place over low heat and stir with a wooden spoon until mixture comes to a boil. Boil, stirring occasionally, for 30 minutes or until mixture turns a light tan color. Clip on a candy thermometer. Increase heat to medium. Without stopping the boiling action, slowly pour in 1/2 of the remaining cream/milk mixture. Stirring constantly, cook for 15 minutes. Slowly pour in the remaining cream/milk mixture and the evaporated milk. When the temperature reaches 233-234 degrees or firm ball stage, remove from heat and stir in vanilla (and nuts if you wish). Without scraping the pan, pour caramels into prepared sheet pan. Allow to stand at room temperature overnight. (I let it stand for at least 24 hours). Using the non-sharp side of a butter knife, cut between the caramels and the pan to release and dump out on a large cutting board. Peel off silicone mat and cut. Dip in chocolate if desired. Wrap in cellophane caramel wrappers. Do not use wax paper or parchment paper as it will stick to the caramels.