Mary's Party Potato Casserole

2 lbs hash brown potatoes, thawed

½ C melted butter

1 tsp. salt

1 tsp. pepper

½ C chopped onion

1 can (10 ½ oz) cream of chicken soup

1 pint sour cream

2 C grated cheddar cheese

¾ C. crushed corn flakes (or Raisin Bran!)

¼ C melted butter

Combine all but the last two ingredients in a casserole dish and mix well. Mix cornflake crumbs with the melted butter and spread this mixture over the top. Bake at 350 degrees for 45-50 minutes. Serves 12. For variations you may use cheese whiz, cream of mushroom soup, add ham to make it a breakfast casserole, or even some veggies!

Enjoy! Mary Holbrook

CHICKEN SALAD SANDWICHES

Here is the yummy recipe for Debbie Robinson's Chicken Salad Sandwiches that was served at Heidi's reception.

4 c. chicken, cooked and cubed

1 c. celery, sliced

1 c. seedless green grapes, halved

1 c. seedless red grapes, halved

¼ c. dried apricots, chopped

¼ c. green onions, sliced

¾ c. mayonnaise

2 tbsp. honey

1 tbsp. Dijon mustard

½ tsp. salt

1/8 tsp. pepper

1 head romaine lettuce, chopped

Recipe makes 12 sandwiches.

Pizza - Wes Read

Ingredients:
2 cups of "*bread* flour"
1 tsp. instant yeast (pizza yeast works also)
1 1/2 tsp. of salt
1 cup of water @ 110 degrees
1 1/2 Tbsp. of sugar
1 Tbsp. olive oil
1 Cornmeal


Sauce:
Hunt's tomato sauce
Add:
Oregano
Rosemary
garlic salt

Also need

Pizza pill
Pizza stone
Can purchase these from Bed Bank and Beyond.


Instructions:
This will either form two ovals or 1 large circle. Mix sugar, flour, and
salt. Dissolve instant rise yeast into cup of warm water. When yeast is
dissolved add olive oil to water. Then mix with dry ingredients. Mix wet
and dry ingredients until just combined (dough will be shaggy). Knead onto
a floured surface until it just forms a ball. Do not over knead, maybe
8-10 times. Let the dough rise until it is double in size ( about 1 1/2
hours).
Preheat oven to 500 degrees with the pizza brick in the oven. When dough
has doubled, punch it down to form the crust shape as desired (add flour
underneath and around the dough so it isn't so sticky. Once it's in a flat
circle, sprinkle pizza peel generously with cornmeal so the pizza can
slide of the peel. Place the dough on the peel. Add sauce, cheese,
pepperonis.
Open oven and pull the rack with the pizza stone out partially. Carefully
slide pizza off the peel onto the brick with quick side-to-side jerks.
Close and bake for 8-10 minutes on a pizza stone. The edges will be
brownish when the pizza is done.

Instructions for Sauce:
heat up till boil, then simmer

Chili Cornbread Salad (Jill Walker)

From the Recipe Shoebox.

The ingredients:
1 pkg. (8-1/2 oz.) Jiffy cornbread muffin mix

1 can (4-oz) chopped green chilies

1/8 tsp. oregano

1/8 tsp. cumin

1 cup mayonnaise

1 cup sour cream

1 envelope ranch dressing mix

2 cans (15-oz. each) pinto or kidney beans, rinsed, dried

2 cans (15-1/4 oz. each) whole kernel corn, drained

3 medium tomatoes, chopped

1 large green pepper, chopped

1 bunch green onions, chopped

10 bacon strips, crumbled

2 cups cheddar cheese, shredded

Prepare cornbread mix as indicated on box, then stir in chilies, cumin, and oregano and spread in greased pan.  Bake at 400 degrees for 25 minutes.  

In a bowl combine mayonnaise, sour cream, and dressing mix.  In a separate bowl, mix corn, tomatoes, green pepper, green onion, bacon, and cheese.  

Crumble 1/2 of cornbread into 9X13" pan.  Then layer 1/2 beans, then 1/2 mayonnaise mixture, and 1/2 corn/bacon mixture.  Repeat layers.  Refrigerate 2 hours.   Serve with a fruit salad and corn bread.   Makes 8-10 main dish servings.

Oatmeal Cake

Mix together and let sit 20 minutes:

1 cup quick rolled oats

1-1/2 cups boiling water

Cream together:

1/2 cup butter

1 cup brown sugar

1 cup sugar

Add oatmeal mixture, then beat in:

2 eggs

Add and mix in:

1-1/2 cups flour

1 tsp cinnamon

1 tsp vanilla

1 tsp salt

1 tsp baking soda

1/4 tsp nutmeg

Pour into a 9x13 pan. Bake 40 minutes at 350.

While the cake is baking, combine in a saucepan:

1 cup brown sugar

1 cup butter

1 tsp vanilla

Stir over medium heat until boiling. Boil 1 minute. Let cool to spreading consistency while cake is baking, stirring occasionally. Spread over warm cake.

Bread from the Relief Society Conference

10.5 cups of flour, 1/2 cup of sugar, three TBS of instant yeast, three TBS of liquid lecithin (which is an emulsifier), one TBS salt, and four cups of "hot tap water." Use mostly hard red wheat flour and a little white flour.

Mix dry ingredients. Then you are supposed to add liquid lecithin which is basically an oil. Don't ask where it comes from ;you do not want to know! ( I use the granules+ 1 T olive oil which do not have a high level of triglycerides...0.) Instead of 4 c of water add 3 c. water + 1 cup applesauce.

Mix for 1 minute. If dough is too dry and pulls away from sides of bowl-it is too dry. Add a little water. The dough should be very sticky. Sray pans and hands with PAM Shape loaves and cover with a dry towel.

If grinding wheat just prior to mixing, let rise 15-18 min.; the flour is warm and dough will rise faster. If using room temp. flour, let rise 25 min.
Bake at 350 degrees for 25 min. Makes 4 loaves

Apple-Cinnamon Scones - Meghan Schwanke

APPLE-CINNAMON SCONES

1/2 c flour

1/2 c whole wheat flour

1 1/2 t baking powder

1/2 t ground cinnamon

1/3 c oil

2 egg whites

2 T apple juice

2 T sugar substitute or honey

1 small apple , peeled and cored

1 c rolled oats

skim milk

In bowl, combine flours, baking powder, and cinnamon. Stir in oil. Chop apple. Stir apple and oats into flour mixture. Add egg whites, apple juice or milk and honey or sugar substitute. Mix well. Dough will be a bit sticky.

Spray baking sheet with nonstick coating. With floured hands, pat out dough onto baking sheet into about a 7-inch circle. Cut into12 wedges,separating the wedges leaving 1/4 inch between each. Brush with milk. Bake in a 400 F oven 10-12 minutes or until golden. Serve warm. Great for breakfast with skim milk. If you like, sprinkle with cinnamon sugar before baking.

Tomato-Basil Parmesan Soup in the Crockpot (Jill Walker)

From the Recipe Shoebox.

The ingredients:
2 cans (14-ounces each) diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1  onion, finely diced
1/2 bay leaf
1 tsp. dried oregano
1 Tbs. dried basil
1/2 cup butter
1/2 cup flour (I used whole wheat)
1 cup Parmesan cheese
2 cups half and half, warmed (I used 2% milk)
1 tsp. salt
1/4 tsp. black pepper

Directions:
In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.  Cover and cook on low for 5-7  hours, until flavors are blended and vegetables are soft. 

About an hour before serving prepare a roux:  Melt butter and whisk in flour until smooth.  Slowly stir in 1 cup hot soup from the slow cooker.  Add another 3 cups soup and stir until smooth. 

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper.  Cover and cook on low for another hour until ready to serve.  Serve with fresh hot bread.   Makes about 2 quarts--6-8 servings.

Luscious Slush Punch (Jill Walker)

This punch was served at Savannah Fox's baby shower.
  
2 c white sugar (reduce to 1 c for more tart drink)
6 c water
2 (3 oz) pkgs strawberry flavored gelatin mix
1 (46 oz) can pineapple juice
2/3 c lemon juice
1 quart orange juice
2 (2 liter) bottles Sprite

In a large saucepan, combine sugar, water and gelatin.  Boil for 3 minutes.  Stir in pineapple juice, lemon juice, and orange juice.  Divide mixture in half and freeze in 2 separate containers.

When ready to serve, place frozen contents of one container in punch bowl, and stir in 1 bottle of Sprite until slushy.