Curried Coconut Chicken

4 chicken breasts (cubed)

1 t salt

1 t pepper

1 T olive oil

1 T curry powder

1/4 of an onion diced

1 t garlic graduals

1 can coconut milk

1 can (14 oz) stewed diced tomatoes

1 can (8 oz) tomato sauce

3 T sugar

3 c cooked rice

Heat oil and curry powder in a large skillet over medium-heat for 2 minutes. Stir in onions and garlic. Cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 -10 minutes or until chicken is no longer pin in the center and the juice runs clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar in the pan and stir to combine. Cover and simmer, stirring occasionally, approximately 30-40 minutes.

Serve over rice.

Roma

Fried Ice Cream

1/2 gallon vanilla ice cream

1 1/2 c corn flakes (frosted or plain) OR rice krispies

3/4 c granola

1/3 c coconut

1/2 bag toffee bits

3/4 c honey

1 T canola oil

Put ice cream out to soften. Spread softened ice cream in 9 X 13 pan. Put your oil in a large saucepan over medium heat. Saute granola, coconut, and toffee. Then add the cereal and honey. Mix well and remove from heat. Let completely cool, then place on top of ice cream and freeze.

Kaye Macdonald

Shrimp & Sausage Gumbo

1/4 c butter

1/4 c flour

1/2 c chopped green pepper

1/2 c onion

1 T garlic powder

1 pkg (14 oz) Oscar Mayer Turkey Smoked Sausage sliced

1 can diced tomatoes (drained)

1 1/2 c chicken broth

1/4 t thyme leaves

1/4 t salt

1/4 t pepper

1/2 lb of cooked shrimp diced

3 c cooked rice

Melt butter in skillet over medium-high heat. Stir in flour. Cook for 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, garlic. Cook 2-3 minutes or until crisp-tender. Add sausage, tomatoes, broth, thyme; stir well until blended. Season with salt and pepper. Bring to a boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally. Stir in shrimp and cook for 5 minutes. Spoon over rice.

Cheese Sauce

1/3 c butter

1/3 c flour

3 c milk

2 c cheddar cheese

1 t salt

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 7 minutes or until thickened. Remove from heat, and whisk in remaining ingredients until cheese is melted.

Southern Living Dec 2008

Lettuce Wraps

Pouring sauce:
1/4 c sugar
1/2 warm water
2 T rice wine vinegar
2 T ketchup
1 T lemon juice
2 T soy sauce
1/2 T mustard
2 t garlic powder
1/8 t sesame oil

Mix and set aside.

2 chicken breasts diced and browned in 2T sesame oil & 2 T olive oil over medium heat.
Take chicken out of pan. Put in the following ingredients:
2 T soy sauce
2 T brown sugar
1/2 t rice wine vinegar
1 t garlic powder
1 green onion cut up
1 can water chestnuts diced
1 diced green pepper
6 baby carrots diced (optional)
1/3 cucumber diced (optional)
1 1/2 c cooked rice

Cook rice as directed on package. Put powder, sugar, soy sauce, vinegar in pan let simmer for a few minutes then place cut up veggies in and saute. Assemble wraps and have pouring sauce on the side.


Ashlee Macdonald

Beef Taco Skillet

1 lb ground beef
1 can tomato soup
1/2 c salsa
1/2 c water
5 flour tortillas (6") cut into 1" pieces
1/2 c shredded cheddar cheese

Cook beef in skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes, stir. Top with cheese.

Campbells

French Dip Sandwich

3lb rump roast or london broil steak
1 can condensed french onion soup
1 pkg of aujus seasoning
3 c warm water

Trim the excess fat off the meat. Place in slow cooker. Add the rest of the ingredients.
Cook on low for 7 hours or high for 4 hours.
Shred meat half hour before time is up on cooking, so it can soak up the juice.

Toast your choice of bun, roll, or french bread.
Serve sauce for dipping.

Ashlee Macdonald

Orange Cilantro Tilapia

1 T orange zest
1/2 c orange juice
1/4 c extra virgin light olive oil
1/4 cilantro leaves
1/2 t salt
1 t oregano
1 T lime juice

Place fish fillets in plastic gallon zip lock bag. Blend all ingredients in blender until smooth. Pour mixture into zip lock bag over the fish. Marinate overnight.

Bake on a sprayed aluminum foil-lined jelly roll pan for half hour on 315 degrees or cook on the grill.

Chelcie Kenyon

Summer Fresh Salad

Salad:
1 large head red leaf lettuce (washed, dried, cut, chilled)
1 (11 oz) can of mandarin oranges (drained)
1 small container of feta cheese
1/4 c craisins
1/2 c sliced strawberries
1/2 c red grapes (halved)
1 can of pears (diced)
1 cooked chicken breast (cubed)

Salad Dressing:
1/2 c Italian salad dressing
1/2 t grated orange peel
1/3 c fresh orange juice
2 T sugar

Top with candied nut of your choice:

1 C SLICED ALMONDS (or nut of your choice)

1/3 C PACKED BROWN SUGAR

1 t GROUND CINNAMON

1 LARGE EGG WHITE (LIGHTLY BEATEN)

Preheat oven to 325 degrees. Combine first 3 ingredients in small bowl. Stir in egg whites. Spread mixture evenly onto a foiled lined baking sheet coated with cooking spray. Bake at 325 degrees for 10 minutes. Stir mixture; bake an additional 13-15 minutes or until crisp. Transfer foil to wire rack. Cool almond mixture. Break almond mixture into small pieces. Store at room temperature in an air tight container for up to 1 week.

Erin Mayfield

Dutch Honey Syrup

1 cube butter
1 c sugar
1 c Mrs Butterworth's syrup
1 c cream (heavy or whipping)

Melt butter, sugar, and syrup over medium heat in a medium size saucepan. Remove from heat and add the cream. Cool and store in container and refrigerate.

Kaye Macdonald

Top of the Mountain French Toast

1 c brown sugar
1/2 c butter
2 T dark corn syrup
3 tart apples (peeled and sliced)
5 eggs (beatened)
1 1/2 c milk
1 t vanilla
1 loaf of Texas Toast cubed
powdered sugar

In a small saucepan cook brown sugar, butter, and corn syrup over low heat for 2-3 minutes until smooth. Pour into a 9x13" pan. Layer apple slices over syrup in pan and top with cubed bread.
Combine beaten eggs with milk and vanilla, pour over the bread, cover and refrigerate overnight. Bake in a 350 degree oven for 40-50 until golden and crusty. Spoon syrup over the hot french toast and sprinkle with powdered sugar. Cut into slices.

Kaye Macdonald

Chicken with Parmesan Sauce

Boil 4-6 chicken breasts.
Melt 2 1/2 T margarine in sauce pan.
Stir 1/2 c flour and 2 c chicken bouillon alternately to keep a paste without lumps until become liquid. Over medium heat, stir constantly and add 1 1/2 c milk, 1/2 t garlic powder and 1 1/2 c parmesan. When sauce thickens add 1 pint cream. Pour over hot chicken and serve with pasta or rice.

Kaye Macdonald

String Beef Burritos

2-3lb chuck roast
1 can green diced chilies
1 onion
1 can stewed whole tomatoes
1 t salt
1 t garlic granules
1/2 t cumin
1/4 t oregano

Cook roast in crock pot for 7 hours or overnight.
Drain water and string the beef, then add all ingredients.
Simmer for 1/2 hour. Wrap in flour tortillas and add cheese,
sour cream and guacamole.

Kaye Macdonald

Black Beans

2 cans black beans
1 tomato
1/2 bay leaf
1 T onion flakes
1/2 T red wine vinegar
3/4 T oregano
3/4 t liquid smoke
salt and pepper to taste.

Put all ingredients in a pot and bring to boil. Cook until tomatoes begin to break down.
Serve over rice.

BBQ Beef Brisket

Cover brisket with 1/2 bottle liquid smoke. Cover and refrigerate over night.
Add 1 cup water and cook at 300 degrees for 5 hours.

Drain and slice.

Place in glass dish. Cover with sauce and bake uncovered at 350 degrees for 30 minutes.

Sauce:
1 c bbq sauce
1 (8 oz) can tomato sauce
1/2 c brown sugar
1/2 t vinegar
dash of worchestershire sauce

Mix and heat until sugar is dissolved.

Kaye Macdonald

Chicken Enchiladas

Sauce

1 can cream chicken soup
2 oz diced green chilis
1 c sour cream

Mix the sauce and set aside.

Boil 2-3 chicken breasts and shred.

Spread small amount of sauce on bottom of 9X13 pan. Warm each tortilla (one at a time) in microwave for 13 seconds. Then fill with chicken, sauce mixture, and sprinkle with a little cheese.
Lay in pan and repeat until pan is full. Spread remainder of sauce and sprinkle with cheese.
Cover and bake 30 minutes at 350 degrees.

Kaye Macdonald

Navajo Tacos

3 c unsifted flour
1 t baking powder
1/2 t salt
1/4 c dry milk
1 1/4 c lukewarm water
vegetable or canola oil

In a bowl combine dry ingredients. Add the water a bit at a time to make a soft dough. Knead thoroughly. Pinch off a ball of dough about the size of a large egg and shape it round with a small hole in the middle. Work the dough hand to hand to make it thinner. Stretch to a diameter about 9 inches. In a frying pan, have ready hot oil at least 1 inch deep. Drop the thin round dough in the hot oil and fry until light brown on each side.

We usually top the fry bread with the following:
Llettuce, tomatoes, avacados, olives.
Salsa, sour cream or ranch dressing.
Ground beef, chicken, or white fish cooked in taco seasoning or salsa.

VARIATIONS:
Make is a dessert or snack by putting butter, jam. or honey.

Ellie Dukepoo

Calzones

1 T or PKG of active dry yeast
1 c warm water
1 T olive oil
1 t white sugar
1 t salt
2 1/2 c flour (divided)
1 egg beatened
1 T italian seasoning
1 1/2 c mozzerella cheese or ricotta cheese

toppings of your choice: (I usually use this combination)
olives
pepperoni
peppers
onions
ham

Mix yeast and sugar together in a bowl and pour the warm water over it. Let yeast activate for 5-10 minutes. Then mix in oil, salt, and 1 c of flour until smooth. Gradually stir in the rest of the flour, until the dough is smooth and workable. Knead dough for 5 minutes or until elastic. Lay dough in an oiled bowl and let rise for 30 minutes or until doubled in size.
Mix cheese, italian seasoning, and topping together in a bowl and refrigerate to chill.
Preheat oven to 375 degrees.
Seperate dough into six parts. Roll out and place filling in the dough and seal shut. Place on greased cookie sheet. Brush with beatened egg.
Bake for 30 minutes.
Serve with marinara sauce.

Jenny

Bruschetta Chicken Bake

1 can (14oz) italian style diced tomatoes (undrained)
1 1/4 c mozzarella cheese (divided)
1/4 c basil
1 pkg (6oz) chicken stuffing mix
2 lbs of chicken (cubed)
1/3 c italian dressing (or any variation ie: roasted tomato basil, etc.)

Heat oven to 350 degrees.

Mix tomatoes, half of the cheese, and basil in a medium bowl. Then add stuffing and mix stir until moistened. Grease a 9 x 13 pan. Pour bowl mixture in the greased pan. Place chicken and dressing mixture in a bowl and coat chicken. Pour over stuffing mixture in the pan. Sprinkle the rest of the cheese on top.

Bake for 40 minutes or until chicken is done (165 degrees).

VARIATIONS:
For a south-of-the-border-style chicken dish, use diced tomatoes with bell or jalapeno peppers, KRAFT Mexican Style Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.

Kraft Foods

Spaghetti Bread

2 c flour
2 T yeast
1 T sugar
1 t garlic salt
1 t salt
1/2 parmesan cheese
1/2 t basil leaves
1 t parsley
1 1/2 c warm water
1 T olive oil

Mix yeast and sugar in the bowl. Pour water over and let the yeast activate for 5 minutes. Then mix in the salts, cheese, basil, parsley, and oil. Mix until moistened. Beat in 1 1/2 c of the flour. For a firm dough knead until smooth and elastic (5-7 minutes).
Let rise for 30-45 minutes in greased bowl until double in size. Punch down, divide in 2 parts. Roll each part into a 11x17 rectangle. Starting at the long end roll tightly and pinch ends to seal. Place seam side down on a greased cookie sheet. Make 3 diagonal slits on each loaf cover, let rise 30 more minutes. Bake at 375 degrees for 20 minutes.

Sarah Sturgeon

Chocolate Rice Krispy Squares

1 c corn syrup

1 c sugar

1 c peanut butter

6 c rice krispies

1 c chocolate chips

1 c butterscotch chips

Prepare greased 9x13 pan. Place corn syrup and sugar in a saucepan. Cook until sugar dissolves. Remove from heat when it begins to boil. Stir in pb and rice krispies. Press in greased pan. Melt butterscotch chips and spread on top. After cooling a bit, do the same with the chocolate chips.

Sarah Sturgeon

Slow Cook Pot Roast

2 cans condensed cream of mushroom soup

2 T worcestershire sauce

1 t garlic powder

1 pkg dry onion soup mix

1 1/4 c water

5 1/2 lbs of pot roast

Mix everything in the crock pot, except the meat. After that is mixed place in the pot roast.

Cook on high for 3-4 hours

Cook on low for 8-9 hours

Ashlee Macdonald