Acini de Pepe Salad

• 1 cup sugar
• ½ tsp salt
• Egg yolks, beaten
• Cans pineapple tidbits
• Can crushed pineapple
• Tbs spoons flour
• 1 ¾ cups pineapple juice
• 1 bag acini de pepe
• 8 ounce cool whip


1. Boil 2 quarts water and acini de pepe for 8-10 minutes blanch and cool.
2. Drain pineapple and reserve juice.
3. Combine pineapple juice, sugar, flour and egg yolks; boil over medium heat until thick.
4. Add to acini de pepe and let set.
5. Add pineapple, oranges and let set over night.
6. Stir in cool whip when ready to serve

Cheesy Potatoes

1 large or 2 small packages of county style hash browns
2 pints sour cream
2 cans cream of chicken soup
2 cups of grated cheese
2 -3 tablespoons of melted butter
1-2 cups of corn flakes or cracker crumbs

If desired you can add:
Grated onion to taste
1-2 cups cubed ham


1. Mix hash browns, sour cream, cream of chicken soup, and grated cheese.
2. Put in a casserole dish.
3. Crunch the cornflakes or crackers and mix with the butter then sprinkle over the top of potatoes.
4. Cook for 40 to 50 minutes at 375°F to 425°F.

Ham Fried Rice

6 - 8 c cooked rice, cold
1 Tbs oil
2 eggs, beaten
1 clove garlic
2 cups chopped ham
2 cups diced carrots
½ cup peas
½ cup chopped onion
soy sauce


1. Heat oil in large pan or wok.
2. Peel garlic clove, place in plastic baggie and smash.
3. Brown garlic in hot oil.
4. Remove garlic.
5. Add eggs and scramble.
6. Add ham and onions.
7. Cook for 5 min.
8. Add carrots and peas.
9. Cook for 5 - 10 min.
10. Add cold rice and 2 Tbs soy sauce.
11. Cook until heated through.
12. Salt and pepper to taste.

Easy Baked Red Potatoes

5-6 red potatoes
Olive oil
Mustard (dijon or honey is best, but yellow tastes good as well)
Salt
Pepper
Other seasonings as desired (normally at least basil and oregano)

1. Clean and dice potatoes with skin.
2. Mix to taste with all ingredients (will taste somewhat mustardy, but it cooks into the potatoes nicely.)
3. Bake at 450°F for 45-50 minutes.

Fried Rice

1 c dry rice
2 c water, or water according to your rice cooker directions
¾ c pieces of ham, or cooked chicken, or beef
½ c or more assorted vegetables: celery, onion, mushrooms carrots, broccoli, you can use whatever you like.
2/3 c frozen peas
3-4 eggs
Soy sauce
Sugar

1.Cook rice and add 1 t. salt (1 cup dry rice equals three cups cooked) I like to use leftover rice.
2. Scramble the eggs.
3. These will be added at the end of the cooking.
4. In a large frying pan brown small pieces of meat.
5. Salt with garlic salt if you like that flavor.
6. Add sliced onions celery, mushrooms, carrots and cook until onions are limp.
7. Stir in cooked rice.
8. Add the scrambled eggs and stir so they all get mixed in well.
9. Add the frozen peas and stir. As peas are heated through, sprinkle sugar over the mixture so it covers the top layer, and serve in. You can add more sugar to taste.

This recipe is very flexible. You can vary the meats, vegetables and add a little or lots of rice. I always use onions, peas, scrambled eggs and sugar every time I make this recipe. Everything else varies depending on my leftovers and what is available in my fridge.

Stuffing for Turkey

3 c celery
2 c diced onion
1 package Pepperidge farm herb stuffing
1 12 oz box Mrs. Cubbisons cornbread stuffing
12 c torn bread (or mixture of cornbread, wheat, french, white)
3 c broth
2 c water
½ c margarine
¾ tsp salt
¾ tsp pepper
1 ½ tsp poultry seasoning
1 ½ tsp sage

1. Dice celery and onion.
2. Cook in margarine for 40 min or until celery is cooked and onions are clear (usually the day before Thanksgiving). Cool and store in fridge.
3. Tear up the bread and mix with the bags of dried stuffing mix and seasonings.
4. On the day you will cook the bread mixture, tossing to moisten
5. Stuff bird and remainder goes into 9x13 pan and a pie plate.
6. For pan stuffing, drizzle more broth over so it is not too dry.
7. Cover and bake for 45 minutes to an 1 hour at 325°F.
8. This recipe stuffs a 20 lb bird, 1 9x13 pan and one pie plate.

Fancy Green Beans

petite green beans from the frozen section of Costco
1 diced onion
1 cube margarine

1. For a large batch, place ½ bag green beans in a 9x13 pan with 2 T water and cover with foil.
2. Bake in a 350°F for 35 minutes.
3. While the beans are cooking, sauté 1 diced onion in 1 cube margarine.
4. Pour onion over the beans and stir together before serving.
5. For a smaller family serving, just sauté the onions in a large skillet and add the beans after a few minutes.
6. Cover and cook on med for 15 minutes.

Spinach Salad with Poppy Seed Dressing

1 bunch torn spinach
1 head lettuce, torn
¼ -1/2 lb sliced mushrooms
8 slices cooked bacon, crumbled, or 1 jar Hormel real bacon bits
1 small red onion, sliced thin
½ to 1 cup grated Monterey jack cheese

Dressing
1 T poppy seeds
1 c oil
1 tsp salt
½ tsp dry mustard
½ c sugar
½ c Rice Wine
3-4 slices of one half section of the red onion

Blend dressing ingredients together in the blender. Store in fridge overnight, or at least a few hours. Pour on salad just before serving. The red onion makes a nice pink color.

Pasta Salad

2 16 oz bags Rotini (can use colored)
½ 8 oz Paul Newman’s Olive Oil and Vinegar
½ 8 oz bottle Light Done Right Italian Dressing
1 6 oz can olives
1 med red onion, diced
½ red pepper, diced
½ yellow or orange pepper, diced
1 head broccoli, chopped
2 med carrots, diced
½ package feta cheese, crumbled or cut small
Spinach or cilantro, sliced thin
1 seedless cucumber, diced (optional)

1. Boil pasta.
2. Add broccoli and carrots at the last 3 minutes of cooking, then drain and cool.
3. Add other ingredients and chill. May need additional dressing if you let it sit overnight. Can add mayonnaise for a creamy, tangy taste. Can add or subtract any ingredients.

Cheese Straws

2 sheets (1 box) frozen puff pastry (like Pepperidge Farm); defrosted and left overnight in the fridge

1 extra large egg

1/2 c freshly grated Parmesan cheese

1 c finely grated Gruyère cheese

1 t minced fresh thyme leaves

1 t kosher salt

freshly ground black pepper

1. Preheat oven to 375°F.

2. Roll out each sheet of puff pastry on a lightly floured board to 10"x12".

3. Beat the egg with 1 T water and brush surface of pastry.

4. Sprinkle each sheet evenly with 1/4 c Parmesan, 1/2 c Gruyère, 1/2 t thyme, and 1/2 t salt, and a dash of pepper.

5. Using a rolling pin, lightly press the flavorings into the puff pastry.

6. Cut each sheet crosswise with a floured knife or pizza wheel into 11-12 strips.

7. Twist each strip and lay on baking sheet lined with parchment paper.

8. Bake 10-15 minutes until lightly browned and puffed.

9. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn.

10. Cool and serve at room temperature.

Broccoli Mushroom Appetizer

1/3 c canola oil

1/3 c + 1-2 T red wine vinegar

1/4 c sugar

1 t celery seed

1/2 t salt

dash garlic powder

1 t onion powder (optional)

green onions (optional)

Broccoli, mushrooms

Shake above ingredients until mixed well and pour over 2 bunches chopped broccoli and 1 lb mushrooms, cut in large pieces. Chopped green onions are optional.

Marinate for 1 hour.

(Original recipe calls for 1 c oil, 1/2 c vinegar, and 1 c sugar, but I like it lighter.)

Bacon Cheese Nibbles

20 Rhodes rolls, thawed but still cold

1/4 c butter or margarine, melted

5 pieces bacon, cooked or crumbled, or 1/2 cup bacon bits

2 c grated sharp cheddar cheese

Melt butter in 9x13 pan.

Cut each roll into 3 pieces. Roll pieces in butter and leave in pan.

Sprinkle crumbled bacon over the rolls and top with cheese. Cover with plastic wrap. Let rise until double in size.

Remove wrap and bake at 350°F for 20-25 minutes.

Chili Dip

2 15 oz cans chili

1 8 oz bar of cream cheese

cheddar cheese

Soften cream cheese.

Mix thoroughly with chili and heat through.

Top with cheddar cheese.

Serve with chips, carrots, etc.

California Rice

2 packages wild and long grain rice

3 chicken breasts (cooked, chopped)

1 c celery, sautéed

1 diced onion

1 can water chestnuts, sliced

1 can mushrooms

1/2 c slivered almonds

Cook rice as directed on package.

Add in chicken and other ingredients.

Heat 20 minutes at 350°F.

Magleby's Rolls

1 cup Parmesan cheese (shredded in a jar type)
2 T parsley flakes
¾ cup butter melted
1 t garlic salt
18 frozen Rhodes rolls, regular dinner size

Mix butter and salt together. Combine cheese and parsley. Drop rolls one at a time into butter, then into cheese mixture. Place on greased cookie sheet spaced apart so they do not touch. Let rise 3 – 4 hours (less if you place in a warm oven) Bake at 350 for 12- 15 minutes. (should be light golden brown) Makes 1 10 x 15 baking sheet.

Submitted by Janice Robinson

Broccoli Salad with dressing

Dressing: (for 2 bunches of broccoli)

1/3 cup canola oil
1/3 cup plus 1-2 T. rice wine vinegar
1/4 cup sugar
1 t. celery seed
1/2 t. salt dash garlic powder
1 t. onion powder (optional)

Shake above ingredients till mixed well and pour over 1 large bunch chopped broccoli, and 1 lb. mushrooms, cut in large pieces. chopped green onions and red pepper are optional.
Marinate for one hour.

The original recipe called for 1 cup oil and 1/2 cup vinegar and 1 cup sugar but I like it lighter.

Submitted by Janice Robinson

Baked Beans

2 16-oz. cans of pork and beans
1 lb. ground beef
1 medium onion, chopped
1/4 cup green pepper, chopped
1 T. brown sugar
pinch of dry mustard
1 can tomato sauce
1/2 T. vinegar
1/2 tsp. oregano
shake of garlic salt
1 T. molasses

Preheat oven to 350 degrees. Brown the ground beef with the onion and green pepper. Drain.

In a bowl, mix the remaining ingredients. Add meat mixture. Pour into 9x13 pan. Top with shredded cheese. Bake for 30 minutes.

Submitted by Sarah Boman

Easy Baked Red Potatoes

5-6 red potatoes
olive oil
mustard (dijon or honey is best, but yellow tastes good as well)
salt
pepper
other seasonings as desired (normally at least basil and oregano)


Clean and dice potatoes with skin. Mix to taste with all ingredients (will taste somewhat mustardy, but it cooks into the potatoes nicely)

Bake at 450 degrees for 45-50 minutes

submitted by Cathi Harbertson

Spanish Rice

2 c. hard long grain white rice
2-3 T. canola oil
1/4 c. chopped onion
4 c. chicken broth
1 (8 oz) can tomato sauce
2 tsp. cumin
1/2 tsp. garlic granules
1 tsp. salt
1/2 tsp. pepper

Put oil in pan. Add rice and brown. Add onion to browned rice and cook until onion is tender. Add chicken broth, tomato sauce, cumin, garlic granules, salt and pepper. Stir real well. Simmer on stove for 20 to 25 minutes with lid on. Check rice after about 10 minutes of simmering to see if it is too dry. If so, pour a little water over the top and finish simmering; do not stir water in.

submitted by Jolene Pugh

Pretzel Jello

2 cups crushed pretzels
3 Tbl sugar
¾ cup melted butter
8 oz cream cheese, room temperature
½ cup sugar
small carton Cool Whip
2 10 oz bags frozen strawberries, sliced, or 1 qt fresh (no sugar added)
1 6 oz package strawberry gelatin
2 cups boiling water

Preheat oven to 400 degrees. Mix the pretzels, 3 Tbl sugar and melted butter and pat into a 13x9 inch pan. Bake for 7-8 minutes until toasted. Set aside to cool.

Beat together cream cheese, cool whip, and ½ cup sugar. Spread over cooled crust.

Combine strawberries, gelatin and boiling water, stirring until gelatin is dissolved. Let stand in refrigerator until partially jelled, then pour over cream cheese layer. Refrigerate until set.

submitted by Janice Robinson