Bread Pudding - Nancy T.

3 slices white family-size bread with crust
2 cups half-and-half
1 cup sugar
pinch salt
3 eggs, beaten well
1 teaspoon vanilla
3/4 stick butter

Melt butter in baking dish and add crumbled bread. (Bread can be torn into small pieces.) Add sugar to beaten eggs, add salt and vanilla and mix well. Add to bread and milk mixture and blend well.

Bake at 350 for 35-45 minutes, depending on stove. You want a lightly browned top.

Caramel Sauce

1/2 cup butter
1 cup light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

Melt butter, sugar and salt. Bring to boil. Remove from heat and whisk in milk and vanilla. Mix well.

Smith House Squash Casserole - Lisa D.

¼ cup mayonnaise
¼ cup chopped onion
½ cup saltine cracker crumbs – divided
1 egg beaten
1 teaspoon sugar
¼ teaspoon salt
1/8 teaspoon pepper
1 pound yellow squash, cleaned, boiled, and mashed
¼ cup (1 ounce) shredded cheddar cheese

Combine mayonnaise, onion, ¼ cup cracker crumbs, eggs,
sugar, salt and pepper. Add mashed squash; mix well. Pour
squash mixture into lightly greased 1-quart casserole dish.

Sprinkle remaining cracker crumbs over squash mixture.
Bake, uncovered at 350 for 25 to 30 minutes.
Sprinkle cheese on top. Bake an additional 5 minutes or
until cheese melts. Yields 4 servings.

Hassells' Peanut Butter Cups

Mix together:

1-1/4 cups graham cracker crumbs (one package)

1 cup butter or margarine

1 cup peanut butter

1 pound powdered sugar

Pat into a 9x13 pan.

Melt in double boiler or microwave until smooth:

12 oz chocolate chips

1 T shortening

Pour chocolate over peanut butter mixture and allow to cool just until set, then cut into squares.

Corn Salsa Salad

1 bag frozen corn, thawed

1 can black beans, drained

2 tomatoes, diced

2 avocados, diced

½-1 bunch of cilantro

½-1 bunch green onion

¼ red onion, diced

¼ cup white vinegar

1 envelope Italian seasoning

Salt/pepper to taste

Prepare all ingredients and add to large bowl. Add vinegar and Italian seasoning. Mix well and serve as topping to taco salad or as a side dish to any meal.

Café Rio Shredded Chicken

2 lbs Boneless, skinless chicken breast

8 oz Zesty Italian salad dressing

½ TBS minced garlic

1 pkt ranch dressing mix

½ cup water

½ TBS chili powder

½ TBS ground cumin

Place chicken in crock pot. Mix all other ingredients in a bowl and pour over chicken. Cook on high for 5-6 hours or low for 8 hours. When finished cooking remove chicken and shred with two forks. Remove marinade from crock pot and place in medium bowl. Place shredded chicken back in crock pot, pour about 1 cup of marinade back over chicken and serve.

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.