Mashed Potatos - Alton Brown

This recipe is GOOD!

• 4 russet potatoes, peeled and cut into chunks
• 8 red potatoes, cut into chunks roughly the same size as the russet chunks
• 1 to 2 teaspoons kosher salt
• 3/4 cup low fat buttermilk (not skim)
• 1/4 cup heavy cream
• 6 to 8 cloves of garlic, peeled

Directions

Combine potatoes in a large pot and just cover with cold tap water. Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water). Cover the pot and bring to a boil.

Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat. Keep this mixture barely simmering until the potatoes are done.

As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs. Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate. Remove pot and set on a towel or hot pads. Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy.

Serve straight or garnish with any of the following: parsley, chopped scallions, crumbled bacon, sun dried tomatoes, (If you have the dry ones, make sure you re-hydrate them.) grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use your imagination.

Beef Jerky - Alton Brown

I really want to make this sometime.

• 1 1/2 to 2 pounds flank steak
  
• 2/3 cup Worcestershire sauce
  
• 2/3 cup soy sauce
  
• 1 tablespoon honey
  
• 2 teaspoons freshly ground black pepper
  
• 2 teaspoons onion powder
  
• 1 teaspoon liquid smoke
  
• 1 teaspoon red pepper flakes
  
• Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

Matchbook Pasta - 101cookbooks.com

• 8 ounces whole grain linguine or spaghetti
  
• 2/3 cup pistachios, toasted
  
• 1 medium clove garlic, smashed and chopped
  
• 1/4 teaspoon fine grain sea salt
  
• 1/4 cup extra virgin olive oil
  
• 1 large bunch of kale, washed, de-stemmed and chopped into bite-sized pieces
  
• 1 pomegranate, just the seeds
  

Bring a large pot of water to a boil. While the water is heating, break the pasta into 1 1/2-inch segments and make the pistachio sauce by pureeing 1/3 cup of the pistachios, garlic, salt and olive oil with a hand blender or food processor. Set aside.

Once the water is boiling, salt it generously and cook the pasta per package instructions - be careful not to overcook. At the very last second, add the kale to the pot of boiling water, and IMMEDIATELY drain the pot. You don't want to overcook the kale to the point that it is listless. Run cold water over the pasta and kale, using your hand to work the cold water through the kale and pasta. Toss gently with a spoonful of the pistachio sauce and now spin the pasta and kale dry in a salad spinner to toss off any remaining water.

Just before serving, toss the pasta with a big spoonful of the pistachio sauce and 1/2 of the pomegranate seeds, taste and add a bit of salt if needed. Turn the pasta out onto a platter lined with a couple kale leaves (optional), and sprinkle the remaining pomegranate seeds and pistachios on top. Finish with another drizzle of the pistachio sauce if you like.

Serves 4.

Instant Pancake Mix - Alton Brown

• 6 cups all-purpose flour
• 1 1/2 tsp soda
• 3 tsp baking poweder
• 1 tbsp kosher salt
• 2 tbsp sugar

combine all ingredients in air-tight container and shake to mix. use within 3 months

now to make pancakes with this mix...

• 2 eggs seperated
• 2 cups buttermilk
• 4 tbsp melted butter
• 2 cups instant pancake mix

heat griddle to 350.
whisk egg whites and buttermilk together. in seperate bowl mix yolks with butter. combine two mixtures together and mix well. pour the liquid ingredients on top of the pancake mix. using whisk mix batter just enough to bring it together. don't work out all the lumps.
splash a little water on griddle, should dance across surface. adjust temp accordingly. lightly butter griddle, don't want to fry your pancakes wipe griddle with paper towel. so no butter should be visible. laddle on mixture, and add fruit to top if you like. when bubbles begin to set around edge of pancake and griddle side is browned. cook 2-3 minutes on other side til it is set. serve immediately or place in oven at 200 surrounded in towels.

Update: we made it today. DO NOT serve immediately. Put in oven for 5-10 minutes at 200 to keep warm. it takes a while for the pancake to set. but after it sets its AWESOME!!

Alcohol Substitutes

Dry Red Wine- beef broth or boullion, diluted cider vinegar, tomato juice, water or liquid from canned mushrooms

dry white wine- chicken broth, ginger ale, white grape juice

beer or ale- chicken broth, ginger ale, white grape juice

brandy- apple cider, peach or apricot syrup

burgundy(red)- grape or cran grape or cran strawberry juice

burgundy(white)- white grape juice

champagne - ginger ale

claret- grape juice, courant juice or syrup, cherry cider

cognac - juice of peaches, apricots or pears

cointreau - orange juice, frozen oj concentrate

creme de menthe - spearmint extract(diluted) or grapefruit juice

kirsch - juice of black cherries, raspberries, boysenberries, currants or grape or cherry cider

sherry- orange or pineapple juice

rum- pineapple juice plus almond extract.

Gulliver's Corn - Gullivar's Restaurant

• 4-10 oz packages of frozen corn
• 2 cups whipping cream
• 2 cups milk
• 2 tsp salt
• 4 tbsp sugar
• 4 tbsp melted butter
• 4 tbsp flour

blend butter and flour in measuring cup to make slurry. combine everything else in large pot. bring to boil and simmer for 5 minutes. add slurry as needed to thicken as you mix it in. remove from heat and serve.

Sweet Potato Souffle - Lorraine Mayo

• 1 large can yams
• 1 bag of large marshmallows
  
• 4 tbsp butter
• 1/2 cup sugar
• 1 tsp vanilla
• 2 eggs
• dash of salt
• optional: 1 tsp cinnamon

mix yams in mixer (drain first but save liquid for later) gather the remaining ingredients except for marhsmallows and whip together. mix these ingredients with yams and put in medium oblong pan. top with marshmallows (not too close together)
bake at 350 for 20 minutes (marshmallows should be browned)

Burrito Casserole - Joseph Drasso

• 10 burritos (bean and cheese)
  
• 3/4 cup sour cream
• 1/4 cup milk
• 1 tbsp dry onion
• 3/4 cup chicken broth
• 1 small can diced green chiles
• 1 can cream of chicken soup
• 1 cup cheese

combine everything but the burritos and cheese. you may need a whisk. should be gray thick and creamy.

lay burritos out in a 9x13 cassarole dish. slather with sauce bake at 350 for 25 minutes. (35 minutes if burritos are frozen) cover with cheese and bake for 5 more minutes or til melted.

Beef Stroganoff - Missy Owens (Bob)

• 1 pound ground beef
• 1 medium onion
• 1 can cream of mushroom soup
• 8 oz sour cream
• 1 tbsp Worcestershire sauce

brown beef and onion, drain, combine with soup, cream and sauce. Simmer for 1 hour and serve over rice or noodles. Also good on bread.

Apple and Pear Salad - Brittany Owens

1st part is the salad. second part is dressing

• 1 head of romaine, chopped
• 1/4 cup craisins
• 1/2 cup almonds, slivered
• 2 apples
• 1 pear

peel pear and apples. dice into 3/4'' cubes and mix with dressing.
sugar almonds in skillet, combine all and serve

dressing:

• 2/3 cup canola oil
• 1/3 cup lemon juice
• 1/2 cup sugar
• 1/2 tsp mustard powdered
• 1/2 tsp. salt
  

Pecan Pie - Eleanor Owens

• 3 slightly beaten eggs
• 1 cup sugar
• 1 tsp vanilla
• 1 cup pecan halves
• 1/2 cup dark karo syrup
• 1/2 cup light karo syrup
• 1 tsp salt
• 9'' unbaked pie shell

sprinkle nuts into pie shell. mix remaining ingredients and add.

bake at 450 for 10 minutes
then 325 for 40 minutes or until filling doesn't stick to knife. (maybe 50 minutes)

Hot Apple Pie - Sheraton Maui Chef

• 3/4 oz butter softened
• 1 medium green apple
• 1 tsp lemon juice
• 1 oz sugar
• 1/4 tsp cinnamon
• 7" diameter puff pastry

skin apple, cut into wedges and toss with lemon juice. mix cinnamon and sugar. sprinkle half of sugar mix on apples and stir until evenly coated.
spread half of butter into 7'' Teflon skillet and arrange apples in a spiral overlap. sprinkle with remaining sugar mixture. Cover with 1/8'' thick pastry (flute edges). Place skillet on stove and saute on high for 1 min. after butter and sugar start to caramelize, put in oven for 10 min at 375. once golden brown flip out and serve.

Quick Sloppy Joes - Jeff Stott

• 1 pound hamburger
• 1 small onion
• 1 can chicken gumbo soup
• 1 tbsp mustard
• 1 tbsp ketchup

brown hamburger and onion. add remaining ingredients.
cover and simmer for 30 minutes. stirring occasionally.
serve on buns

Egg, Cheese and Bacon Cassarole - Suzanne Owens

• 4 slices turkey bacon
• 4 green onions - sliced
• 1 pound fresh mushrooms
• 1 tsp margarine
• 8 eggs
• 1/2 tsp salt
• pepper
• 2 1/2 cup monterrey jack
• 1 cup milk

saute onions 2-3 minutes in margarine. add mushrooms and saute another 2-3 minutes. fry bacon and drain and crumble. combine all ingredients in medium bowl. pour into 2 quart cassarole dish. bake uncovered 35-40 minutes.

hard-cooked and Deviled eggs - Suzanne Owens

cover eggs with water in a sauce pan. boil. remove from heat. cover pan. let stand 15-18 minutes. cool in cold water. peel shells under cold water.

deviled eggs:
halve 6 eggs lengthwise. remove yolks and mash yolks with:

• 1/4 cup mayonaise
• 1 tsp vinegar
• 1 tsp mustard
• 1/8 tsp salt
• dash of pepper

refill whites with this mixture. can garnish with parsley, paprika or bacon.

Peach Dessert - Eleanor Owens

• 1 package powdered sugar
• 1 stick butter
• 2 eggs
• 1 pint heavy cream, whipped
• 4-5 sliced peaches (10-12 medium) RIPE
• 1 sleeve graham crackers(3-4 cups of crumbs)

put graham cracker crumbs into 8''x12'' pan. beat butter, sugar and eggs together. dollop over crumbs, then spread together. Spoon peaches over. then spread whipped cream on top of that. sprinkle with more crumbs.

refrigerate over night or all day.

regrigerator oatmeal cookies - Suzanne Owens

• 1/2 cup butter
• 1/2 cup shortening
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• pinch of salt
• 3 cups oatmeal
• 1/2 cup coconut
• 1/2 cup nuts
• 1 3/4 cup flour
• 1 tsp vanilla
• 1 tsp soda

mix all well and roll up. refrigerate overnight
cut pieces off roll and smash down onto cookie sheet (ungreased)
bake at 350 for 10 minutes

Sweet and Sour Chicken - Linda Zambrano

• Chicken Tenders
• 1 envelope (lipton) onion soup mix
• 1 medium jar pineapple appricott preserves
• 1 bottle russian dressing

place tenders in 9x13" pan (even if frozen)
mix soup, preserves and dressing. Pour over chicken.
cover with foil
bake at 350 for 1 hour

serve over rice

Hamburger Surprise - Suzanne Owens

• 1 pound hamburger
• 1 small can tomato paste
• 1 cup water
• 1/4 cup green chiles or 1 can green beans
• onion salt
• 1 bay leaf

brown hamburger and drain. add everything else.
simmer. cook and add macaroni.
top with cheese.
bake at 375 for 5-10 minutes (til cheese melts)

South's Favorite Casserole - Suzanne Owens

• 12 slices bacon diced
• 2 pounds ground beef
• 1 med onion chopped
• 10 oz. noodles cooked
• 2 cans tomato soup
• 2 cans cream of mushroom soup
  
• 16 oz can peas, drained
• 1 cup ritz crackers crumbs
• 1 1/2 cup shredded cheese.
  

saute and drain the bacon, beef and onion. mix noodles, soups, and peas and combine with beef. mix well. put in 2-3 1/2 quart dish. sprinkle crumbs and cheese on top.

bake at 300-325 for 45 minutes.

chicken macaroni cassarole - Suzanne Owens

• 3 cups macaroni (1 1/2 uncooked)
• 2 cups grated cheese
• 1 1/2 cooked, cut-up chicken
• 1 cup sliced canned mushrooms
• 1/4 cup chopped pimiento
• 1 can cream of chicken soup
• 1 cup milk

mix all ingredients together. pour into buttered 2 quart dish. bake at 350 for one hour.

serves 6-8

Tetrazzini - Lorraine Mayo

• 1 1/2 cup broken up spaghetti (1"-2") cooked
• 1 cup cooked chicken or turkey pieces
• slivered almonds
• 1 1/2 cup shredded cheese (parma, cheddar, or mozza or combo thereof)
• 1 can mushroom soup
• celery salt
• 1 can asparagus spears (optional)
• bread crumbs

layer in order in greased dish. repeat. top with asparagus, cheese and bread crumbs. bake covered for 35-40 minutes at 350.

Tortilla Roll-ups - Lori Cushenberry

• 1/2 dozen flour tortillas
• 8 oz whipped cream cheese
• 1 small can chopped green chiles, drained
  
• 1 small can chopped black olives, drained
• 2-3 scallions, chopped fine

layer ingredients, cream cheese first, on tortilla. Roll up tightly. Refrigerate for 1 hour. Cut in 1'' slices (knife must be very sharp to not flatten tortillas.

Christmas Wassail - Barbara Bell's

• 2 cups sugar
• 4 cups hot water
• 1 tsp whole cloves
• 4 sticks cinnamon
• 10 whole allspice berries
• 1/3 cup red hots

combine all of the above in glass bowl. microwave until sugar is dissolved and steamy. Stir, cover and stand on counter overnight. next morning, remove spices and add:

• 3 cups orange juice
• 2 small cans lemonade concentrate (undiluted)
• 3 cups apple juice

stir and heat. serve warm.

Egg Nog - Old Betty Crocker CookBook

• 1 egg
• 2 tbsp sugar
• 1/4 tsp vanilla
• 2 cups milk

combine egg and sugar in blender. mix. throw in the rest and beat again. serve.

serves 1

Orange Julius - Sherri Bewsey

• 1 6 oz can orange juice concentrate
• 1 cup milk
• 1 cup water
• 1/2 cup sugar
• 1 tsp. vanilla
• 10-12 ice cubes

combine all ingredients in blender for 30 seconds. Serve immediately.

serves 3-4

Banana Nut Bread - Eleanor Owens

• 1/2 cup shortening
• 1 cup sugar
• 2 eggs beaten
• 4 large bananas mashed
• 1/2 tsp salt
• 1 tsp soda
• 1 3/4 cup flour
• 1 cup nuts

cream shortening and sugar. Add eggs and bananas. add dry ingredients. then chopped nuts.
bake about 45 minutes at 350.

yields 2 loaves(7 1/2 x 3 1/2)

Thanksgiving Stuffing - Suzanne Owens

• 2 packages cornbread stuffing (mrs. cubbisons)
• 1 cup chopped celery
• 1 cup chopped onion
• 10 tbsp margarine, melted
• 1 can chicken broth (swansons)
• 1 can cream of chicken soup
• 1 egg

saute celery and onion with 2 tbsp margarine. fold together with stuffing. in seperate bowl combine remaining margarine, with broth, and soup and whisk well.
Gradually add liquid to stuffing and vegetables. Beat egg and pour over mixture, and mix ingredients well again. Spoon into 3 quart casserole pan(9x13). cook covered at 350 for 30 min. take cover off and continue to cook for 5 minutes.

Sweet Lime Bread - Orange County Register

Bread:

• 1/2 pound butter softened (2 sticks)
• 2 cups sugar
• 2 tbsp grated lime peel
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 4 eggs, beaten
• 1 cup milk

glaze:

• 1/2 cup sugar
• 3 tbsp lime juice
• finely shredded lime peel

preheat oven to 350. lightly grease two 8.5'' by 4.5'' loaf pans.
mix flour, baking powder, and salt. in separate bowl mix eggs and milk. in third large bowl cream butter, sugar and lime peel. in 3 installments mix the wet and dry ingredients alternatively into the third large bowl. mix well with each addition.
divide dough into two halves in the two loaf pans. cook for 55 minutes or until golden and toothpick leaves loaf clean.

to make glaze mix 3 ingredients in small pan and cook over low heat stirring til sugar is dissolved. as soon as cake leaves oven, poke holes in it and drizzle glaze on top. allow bread to cool on cooling rack for 10 minutes. remove from pans. cool completely on racks.

Corn Bread - Lorraine Mayo

• 1 cup self-rising corn meal mix
• 2 tbsp oil or bacon fat
• 1 egg beaten

now you only have to choose one of the three options below.

• 3/4 cup water and 1/3 cup powdered milk
• or 3/4 cup buttermilk
• or 3/4 cup sweet milk

mix all together 4 ingredients together. pour into greased skillet or square pyrex pan. Bake at 500 for 15-20 minutes or until browned.

Biscuits - Lorraine Mayo

there are 2 ways to make this depending on what you have on hand. i'll list the two seperate ingredients lists.

• 2 cups self-rising flour
• 1/4 cup oil
• 3/4 cup milk

mix with fork. roll, cut and bake 500 for 10 minutes

or

• 2 cups regular flour
• 3 tsp baking powder
• 1/2 tsp salt
• 4 tbsp oil
• 1 cup milk

mix dry ingredients. mix all together with fork. turn onto pastry cloth. bring together with cloth. place on ungreased cookie sheet close together. roll cut and bake at 500 for 10 minutes.

yields 12 biscuits rolled 1/2'' thick.

Quick Orange Rolls

• 3 frozen bread loaves
• 3 large oranges
• 1/4 cup butter(melted)
• 1 cup sugar
• 1 1/2 cup powdered sugar
• 1 tbsp vanilla

defrost dough at room temperature til soft. roll into rectangle and spread evenly with one third butter and 1/3 cup suger.
grate rind of oranges(reserve 1 Tbsp for icing) - sprinkle 1/3 over sugar. roll starting on short end - slice into 8 slices. place slices on lightly greased jelly-roll pan or 9x13 pan. Repeat with remaining loaves. let rolls double in size and bake at 375 for 15-18 minutes. drizzle with icing.

yields 24 rolls

icing - in small bowl, combine powdered sugar, vanilla and approximately 3 tbsp juice from oranges to drizzling consistency. mix in reserved 1 tbsp orange rind. drizzle with icing.

Chicken Noodle Soup

This recipe is completely to taste when it comes to seasonings.

• 1 whole chicken
• water
• salt
• pepper
• onion salt
• poultry seasoning
• nature's seasoning (lowry's)
• parsley flakes
• 1 can of broth or 4 buillion cubes
  
• 1 minced onion
• 5 carrots chopped to desired size
  
• 5 celery stalks chopped to desired size
  
• 16 oz's of pasta of your choice (linguine, and spaghetti broken into shorter chunks is good, add more than 16 oz's if you like lots of pasta)
  

cut up chicken and put everything but pasta in a large pot. cover chicken with water and bring to boil. Boil for one hour. remove chicken and remove skin and bones. while skinning and boning chicken, fat boiled out of chicken will rise and should be skimmed off. break chicken into small chunks, and replace in soup. bring soup to boil and add pasta. let cook for double the suggested pasta cook time.

Serves 10-12

Easy Bacon Quiche - Bisquick

• 12 slices of bacon, cooked and crumbled (1 cup)
• 1 cup shredded natural swiss cheese
• 1/3 cup chopped onion
• 2 cup milk
• 1 cup Bisquick
• 4 eggs
• 1/4 tsp salt
• 1/8 tsp pepper

preheat oven to 400. lightly grease 10'' pie plate. sprinkle bacon, cheese, and onion in pie plate. beat the remaining ingredients together until smooth, about 1 minute. pour into pie plate.
bake for 35 minutes or until top is golden brown and knife inserted halfway between middle and edge comes out clean. let stand 5 minutes before cutting. serve with bacon strips if desired.

serves 4-6

Never-Fail cheese breakfast souffle - Helen Smith

• Butter
• 5 slices white bread
• 1 1/2 cups shredded sharp cheese (12 oz)
• 1 1/2 cups shredded mozarella cheese
• 4 eggs lightly beaten
  
• 1 3/4 cups half and half
• 1/8 tsp paprika
• 1/4 tsp onion powder
• 1/2 tsp curry powder
• pinch cayenne
• 1/2 tsp worcestershire sauce
• 1/2 tsp dry mustard
• 9-10 sausage links cooked and cut into 1/2'' pieces

butter 8" pan. remove crusts from bread. Butter and cut into cubes. place half in pan. sprinkle with half of the cheeses. place half of sausages. Add remaining bread over sausage. top with remaining cheeses. top with remaining sausages. combine eggs, half and half, and seasonings. pour over all. cover with foil and refrigerate overnight. bake at 325 for 1 hour (uncovered) or until knife comes out clean and top is lightly browned.

Plum Cake - Dora Voyles

Glaze must be made first for it to cool to pour over cake.

• 1 /14 cup sugar
• 2/3 cup buttermilk
• 1/2 tsp soda
• 1 stick butter

bring all together to boil, then simmer for 5-10 minutes. cool.

now for the cake.

• 6 oz jar baby food plums
• 1 cup crisco oil
• 3 eggs
• 1/2 cup buttermilk
• 1 tsp vanilla
• 1 1/2 cup sugar
• 1 cup chopped pecans
• 2 1/2 cup flour
• 1 tsp each: baking soda, salt, allspice, cinnamon, and Nutmeg

sift sugar, flour, soda, salt, allspice, cinnamon, nutmeg together. add oil, eggs, milk. Mix well. add vanilla, plums, and nuts. mix well. bake in greased, floured bundt pan for 1 hour and 15 minutes at 300.

when cake is out and hot, poke with fork all over, then pour cooled glaze on hot cake.

Poppyseed Cake - Ann Myer

• Yellow Cake Mix
• small package vanilla pudding
• 1 cup sour cream
• 4 eggs
• 2 tbsp poppy seed
• 1/2 cup sunny delight or water
• 1/2 c crisco oil

preheat oven to 325. grease and flour pan. combine cake mix, pudding package, sour cream, eggs, and poppyseed. mix with liquid and oil until it barely comes together and spread in pan. bake immediately. bake 45 minutes. cool for 10 minutes and remove from pan. cool completely.

Divinity - Aunt Dorothy Owens

• 3 cups sugar
• 1/2 cup light Karo Syrup
• 2/3 cup water
• 1/4 tsp salt
• 2 egg whites
• 1 cup chopped nuts
• 1 tsp vanilla

boil sugar, syrup, water and salt to a firm ball stage (245 degrees). when syrup begins to boil, start beating the egg whites. pour hot syrup slowly over the beaten egg whites while beater is on high speed. when the beaten mixture becomes stiff picks, add nuts and vanilla. continue to beat by hand until a drop holds its shape. drop by teaspoons onto waxed paper.

Alfredo Sauce - Brittany Owens

• 1/4 cup unsalted butter
• 3-4 oz. cream cheese
• 1 tsp garlic powder
• 3/4 cups heavy cream
• 1/4 cup milk
• 3-4 oz. grated Parmesan cheese (not the stuff in the green can)
• 1/8 tsp ground black pepper
• 1/4 tsp kosher salt
• pinch ground nutmeg
• chopped parsley

melt butter in medium no-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with whisk until smooth. add milk and cream a little at a time, whisking to smooth out clumps. add salt, pepper and nutmeg. stir in Parmesan slowly and stir until smooth. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Glazed Pecans - Janet Gibson

• 1 cup sugar
• 1/4 tsp cream of tartar
• 1/2 tsp cinnamon
• 1/4 cup water
• 1/2 tsp vanilla
• 2 cup pecans (whole)

mix sugar, cream of tartar, and cinnamon. add water. cook in saucepan til soft ball stage. (235-240 degrees) get to that temperature slowly. too fast may push you over 240 and you will ruin glaze.
remove from heat and add vanilla, then pecans. Stir syrup until syrup starts to sugar. pour out onto large piece of wax paper.
butter hands and separate nut halves to cool.

Chocolate Fudge

• 12 oz. semi sweet chocolate chips
• 14 oz. can sweetened condensed milk
• 1 1/4 cups chopped walnuts
• 1 tsp vanilla extract

combine chocolate and milk over hot (not boiling) water. stir constantly until smooth mixture. stir in nuts and vanilla. spread into foil-lined 8'' square pan. chill until firm (about 2 hours.)

makes 1/14 pounds of fudge

chocolate "snickers" clumps - Nancy Marston

• 10 oz. package reese's peanut butter chips
• 11.5 oz nestle milk choc chips
• 12 oz can honey roasted peanuts

mix choc and pb chips into bowl and microwave for 1 minute on high. stir well. put back into microwave for one more minute. stir until evenly colored and mix in peanuts. stir until peanuts completely coated. spoon bite sized clumps onto waxed paper and put into fridge for at least 15 minutes. keep cool or will melt.

Boston Cremes - Owens Family

• 3 cups sugar
• 1 can evap milk
• 1 cup chopped pecans (or coconut)
• 1 tsp vanilla
• 4 tbsn butter

In saucepan over medium heat stir 1 cup of sugar constantly until caramelized. add half of milk. add 1 cup sugar. add other half milk. add 3rd cup of sugar. cook until firm ball stage.
when cooling, add butter, then vanilla, then nuts. pour into buttered sheet pans to cool. cut and eat.

Chicken Divan - Chris McLaren

• 3 packages frozen broccoli, cooked (or 2 packs florets)
• 8 half chicken breasts, cooked and pieced
• 2 cans cream of chicken soup
• 1 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp curry powder
• 1 cup shredded sharp cheese
• 1/2 cup bread crumbs or croutons
• 1 tbsp melted butter

Arrange broccoli in 9x13 or bigger dish. cover with chicken. combine soup, mayo, juice, and curry and put over chicken. cover with cheese. combine bread and butter and put over cheese.
bake at 350 for 25-30 minutes.
also good over rice.

serves 8

Tuna Noodle Casserole - Ronzoni noodles

• 8 oz. extra wide egg noodles
• 10 oz. frozen mixed vegetables
• 1 small onion, chopped
• 1/2 pound mushrooms slicked
• 1/4 cup butter
• 1 can cream of mushroom soup
• 1 1/2 cups milk
• 6.5 oz tuna, drained and flaked
• 1/2 cup dry bread crumbs

cook and drain noodles reducing cook time by 3 minutes. cook vegetables and drain. saute onion and mushrooms in 2 tbsp of butter until tender but not brown. stir in soup and milk. bring to boil. remove from heat. stir in tuna, noodles, and vegetables. place in 1 1/2 quart greased baking dish. melt remaining 2 tbsp butter, stir in bread crumbs. sprinkle over noodles. bake at 350 for 30 minutes or until hot and bubbly.

4 servings

Chicken Enchiladas - Debbie Lark

• 12 flour tortillas
• 2 1/2 cups cooked, diced chicken
• 2 cups grated cheddar cheese
• 1/2 cup diced onion
• 2 cans cream of chicken soup
• 1 large can evap. milk
• 1 4 oz. can diced green chiles
• 1 tbsp butter
  

saute onion in butter. add soup, milk, and green chiles. mix 1 1/2 cups of cheese and all the chicken. fill each tortilla with chicken cheese mixture and roll up. place in 9x13 dish. pour sauce over top and top with remaining cheese. Bake at 350 for 30-40 minutes.

Chicken Enchiladas - Carol Gardner

• 4-6 chicken breasts
• 12 flour tortillas
• 3 Tbsp butter
• 3/4 cup onion diced
• 4 oz. can Ortega diced green chiles
• 2 1/2 cup chicken broth
• 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp cumin or 1 tsp coriandor mashed
• 1 cup sour cream
• 2-3 cup grated cheese(1/2 cheddar, 1/2 jack)
  

Cook and tear chicken into small pieces throwing out bones and skin.

Saute 1 Tbsp butter with onion and green chiles. Then add broth, flour, salt, cumin, and rest of butter. Simmer until bubbly. stir in sour cream and 1 cup cheese mixture. stir in 1 cup of sauce into chicken pieces. roll this mixture into flour tortillas. place in large pyrex pan and pour remaining sauce on top. cover the rest with grated cheese. back at 350 for 35 minutes.

serves 8-10

Chicken Tortilla Casserole - Eleanor Owens

• 4 whole chicken breasts
• 1 dozen corn tortillas
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup milk
• 1 onion, minced
• 1 can green chile salsa
• 1 pound grated cheese

Wrap chicken in aluminum foil, bake 1 hour at 400 degrees. Bone and cut into pieces.
Cut tortillas into 1'' strips or squares. Mix soups, milk, onion, salsa. Butter 9x13 pan. Put in 1 cup chicken juice. Place Layer of tortillas, chicken soup mixture, then top with cheese. let stand in fridge overnight.

Bake at 300 degrees for 1 to 1 1/2 hours.