Lemon Fluff Pie

1. Mix together and pour into a graham cracker crust and refrigerate overnight.
2. If you like lime use 6oz. of frozen limeade (thawed) instead of the lemon juice, and add a couple drops of greenfood coloring.
   or for orange use 6oz of frozen orange juice (thawed, the concentrate by the way, of either frozen juices).
   
   It is really quick and really good. I make for church dinners all the time.

Chicken Tetrazzini

Directions

1. Cook celery and onion in butter until tender.
2. Add chicken stock and seasoning.
3. Simmer 15 minutes.
4. Add slowly mushroom soup
5. Add cheese
6. Boil and blanch spaghetti and add to stock.
7. Let stand 1 hour.
8. Add chicken and olives.
9. Put in long flat casserole (9x15).
10. Sprinkle pecans on top.

Put in oven and heat thoroughly

Lemon Velvet Ice Cream

Directions

1. Mix together well
2. Pour in an ice cream churn and follow directions.
3. Takes 40 minutes to an hour.
4. Put in freezer till ready to eat.

Sweet Potato Pie

Directions

1. Heat oven to 400 degrees
2. Combine potatoes,sugar and butter into a mixing bowl and blend well with mixer.
3. Beat until smooth
4. Add condensed milk, eggs,vanilla,cinnamon and nutmeg.
5. Beat until mixture is smooth
6. Pour into pie shells...
7. Bake until crust and filling are golden brown on next to bottom rack of oven .... Watch carefully and don't let crust brown before filling is done..(approx. 35-40 minutes)
8. When filling sets, remove from oven and let cool .....

Strawberry Trifle

1. Split cake layers in half, making 4 layers.
2. Fit 1 layer into bottom of 1 1/2 qt. wouffle dish.
3. Spread 1 c. crushed berriers over cake.
4. Top with secnd cake layer.
5. Wpread with all of the pudding.
6. Place third cake layer atop.
7. Spread remaining berries.
8. Place 4th cake layer, cut side don on top of berries.
9. Cover and refrigerate over night.
10. Garnish with whipped cream and strawberries just before serving.

Strawberry Pretzel Salad

Directions

1. Melt butter and toss with pretzels and 3T. sugar.
2. Press in bottom of 14 x 9 dish.
3. Beat crème cheese and 3 c. sugar until soft.
4. Fold in cool whip.
5. Spread over pretzel mix.
6. Mix strawberry Jell-O and water until dissolved.
7. Mix in frozen strawberries then pineapple and pour over top of other ingredients.
8. Store in refrigerator until congealed.

Roasted Broccoli with Asiago

Directions

1. Preheat oven to 450 degrees.
2. Place broccoli in a bowl and toss with olive oil, salt and pepper.
3. Cut each crown of broccoli lengthwise into 4 spears.
4. Transfer broccoi to a large rimmed baking sheet.
5. Add grated Asiago cheese to the same bowl
6. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes.
7. Return broccoli to bowl with the cheese and toss gently.

Hot Raisin Scones

1. Combine first 6 ingredients in a bowl.
2. Cut in butter until miture is crumbly.
3. Add raisins, tossing lightly.
4. Add buttermilk, stirring until dry ingredients are moistened.
5. Turn dough onto lightly floured surface, knead lightly 6 times.
6. Divide dough in half.
7. Shaoe each portion into 7 inch circle on ungreased baking sheet.
8. Cut each into 6 wedges.
9. Bake 10 minutes.
10. Cool on wire racks.

Ginger Cake with Maple Frosting

1. Make cake: Preheat oven to 350ºF. Grease two 9-inch round pans and line with parchment.

2. Whisk buttermilk, oil, eggs, sugar, applesauce and molasses in a large bowl until smooth. Sift dry ingredients on a sheet of waxed paper. Add to buttermilk mixture, stirring to combine.

3. Divide batter between pans and bake in center of oven until a toothpick inserted in center comes out clean, about 20 to 25 minutes. Let cool in pan for 10 minutes, then invert onto rack to cool completely. (Can be made one day ahead. Wrap in plastic and store at room temperature.)

4. Make frosting: In a bowl with electric mixer, beat butter until smooth and creamy. Slowly add sugar, beating constantly. Add syrup and extract (if using), beating until well combined.

5. Assemble cake: Reserve 1/4 cup of frosting. Place one cake layer on serving plate. Spread with 1 generous cup of frosting; top with second cake layer. Spread remaining frosting on top and sides of cake. Chill for 2 hours or overnight.

6. If cake was refrigerated overnight, bring to room temperature. Spread a dollop of reserved frosting on store-bought gingerbread cookies to stick them to cake (or make your own cookies).

Burgundy Beef and Vegetable Stew

Directions:

1. In Dutch oven, heat oil over medium high heat until hot.

2. Add beef (half at a time) and brown evenly, stirring occasionally.

3. Pour off drippings.

4. Season with thyme, salt and pepper.

5. Stir in stock, wine and garlic.

6. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 to 1-1/2 hours.

7. Add carrots and onions, cover and cook 35 to 45 minutes or until beef and vegetables are tender.

8. Dissolve cornstarch in water and stir into stew.

9. Bring to a boil, cook and stir 1 minute.

10. Stir in sugar snap peas.

11. Reduce heat to medium, cook 3-4 minutes or until peas are heated through.

Cheese Ball

1. Mix all ingredients except pecans and parsley.
2. Shape into a ball.
3. Sprinkle with pecans or parsley.

Turkey and Cranberry Salad

Directions

1. Toss chicken, cranberries, and almonds with dressing.
2. Serve on a lettuce leaf or mound of chopped lettuce.

Turkey Rice Salad

Directions

1. Mix together ingredients.
2. Chill for about one hour before serving to allow flavors to blend.
   

Mini Spiced Pumpkin Muffins

Prep Time: 10 minutes
Cook Time: 17 minutes
Yield: 24 muffins (serving size: 1 muffin)
Cost per Serving: $.22

Directions

1. Preheat oven to 350ºF. Grease 24 mini muffin cups or insert paper liners.
   
2. Sift together flour, baking powder, salt and spices.
   
3. In a large bowl, using an electric mixer, cream butter and brown sugar until fluffy.
   
4. Beat in egg, oil, milk and pumpkin puree until well mixed.
   
5. Stir in dry ingredients just until combined; do not over mix.
   
6. Divide batter among cups, sprinkle each with a few pumpkin seeds and bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes.
   
7. Let cool in pan on a rack for 5 minutes, then turn out and let cool completely.

Nutritional Information
Calories: 85
Fat: 4g (sat 2g)
Protein: 2g
Carbohydrate: 12g
Fiber: 1g
Cholesterol: 15mg
Sodium: 81mg

Creamy Squash Soup

Directions

1. Preheat oven to 425°F.

2. Using large chef’s knife cut each squash in half lengthwise (from stem to bottom end). Use a spoon and scoop out seeds and stringy center. Place each half in a baking pan coated with cooking spray, cut side down.

3. Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash.

4. Bake in oven 45 minutes, until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins, discard skins.

5. Place onion and squash pulp in Dutch oven. Stir in broth and next six ingredients; bring to a boil. Reduce heat and simmer 5 minutes.

6. Carefully place squash mixture into blender or food processor. Blend until smooth (transfer and blend in batches if necessary). Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated garnish with thyme if desired.

Baked Honey Chicken

Directions

1. Preheat oven to 375 degrees
2. Combine first 5 ingredients in large zip-top plastic bag
3. Add chicken
4. Seal and chillfor 1 hour, turning occasionally
5. Coat a rack in a roasting pan with cooking spray.
6. Place chicken, breast side up, on rack.
7. Pour marinade over chicken
8. Cover with foil and bake for 45 minutes
9. Uncover; coat chicken with Pam and sprinkle with paprika
10. Bake UNCOVERED 45 more minutes or until done.

Wild Rice Soup

1. Cook wild rice.
2. Cook onion and next cfive ingredients in butter in Dutch Oven.
3. Add mushrooms and celery.
4. Cook until tender.
5. Reduce heat to low.
6. Add flour.
7. Cook 1 minute, stirring constantly.
8. Gradually add broth, stirring constantly until slightly thickened.
9. Stir in rice, half and half and sherry.
10. Cook until heated.
11. Garnish with fresh chives

Meat Loaf

1. Preheat oven to 325 degrees
2. Mince onion and saute in margerine
3. Combine with other ingredients
4. Mix will.
5. Pack into greased loaf pan
6. Bake fir 1 1/2 hours.
7. Baste with ketchup

Granny’s Apple Butter Cookies

1. In a mixing bowl, cream butter or margarine and sugar. .
2. Beat in egg, oats, and apple butter.
3. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended.
4. Stir in nuts and raisins.
5. Chill well.
6. Drop by teaspoonfuls onto a lightly greased cookie sheet. .
7. Bake at 350F for 15 minutes.

Country Morning Muffins

1. Combine first 5 ingredients in large bowl
2. Add next 4 ingredients and stir well
3. Combine eggs, oil and vanilla and stir well.

4. Add to flour mixture, stirring just until moistened.

1. Grease muffin tins.
2. Fill muffin tins 2/3 full.
3. Bake at 375 degrees for 20 - 25 minutes

Bacon and Egg Casserole

1. Arrange bread cubes in round 9" x 13" pan.
2. Sprinkle cheese and bacon.
3. Whisk next 6 ingredients and pour over.
4. Cover and chill 8 hours.
5. Let stand 30 mnutes before baking.
6. Bake at 350 degrees for 35 mins.

Simple Marinade

Mediterranean Marinade

Asian Marinade

Apricot Salad

Directions

1. Dissolve jello in hot water
2. Add cold water.
3. Refrigerate.
4. When slightly set, add #2 can crushed pineapple (drained & save juices)
5. Add 2 large bananas - sliced.
6. Add 2 c. miniature marshmallows.
7. Let gel

MIX:
1/2 c. pineapple juice
1/2 c. sugar
1tsp. butter
1 egg beaten
2 T. flour

1. Cook over medium heat until very thick.
2. Take off and add 1 (8 oz) package cream cheese.
3. Let cool.
4. Add 1 envelope whipped Dream Whip.
5. Spread over top.
6. Sprinkle with coconut.

WATERMELON POPSICLES

Directions

1. To prepare watermelon juice, cut watermelon into cubes and rub through a strainer to remove seeds.

2. In small saucepan mix together sugar and water; simmer 3 minutes.

3. Remove from heat; stir in watermelon juice and lemon juice. Turn into 2 ice trays.

4. Freeze until very mushy and insert a popsicle stick in each cube. Freeze.

Makes about 36 small popsicles.

Submitted by Melinda Houser

LEMON HALIBUT

Directions

1. Melt butter in a heavy nonstick skillet over medium heat.

2. Arrange halibut steaks in skillet.

3. Drizzle with lemon juice and season with salt and pepper to taste.

4. Cover skillet and simmer 8-10 minutes or until fish flakes easily.

5. Serve with parsley and lemon wedges.

Makes 4 servings

Strawberry Turkey Salad
(Source: 5 A Day)

Directions

In a small bowl, whisk together first 5 ingredients to make chutney dressing.
Line platter or individual serving plates with lettuce, top with turkey, strawberries, grapes, celery, and onion.
Drizzle with chutney dressing, garnish with mint sprigs, and serve.

Savory Summer Vegetable Dish
(Courtesy: Pioneer Valley-Berkshire Regional Cooperative Extension Service, MA)

Directions

1. Cut peppers in strips; onion in circles, zucchini in ½" diagonal slices, tomatoes in quarters, cut corn off cob.

2. Melt butter in 4 qt. saucepan over medium heat, or in an electric fry pan set to 350°F.

3. Add green pepper and onions; cover and cook for 5 minutes; shake occasionally.

4. Add remaining vegetables; cook covered for 10 minutes or until vegetables are tender, but not mushy.

5. Serve with grated cheddar cheese sprinkled on top.

Makes 5–6 generous servings.

Submitted by Melinda Houser

Grilled Sushi

Directions

Roll the nori with the avocado and cucumber inside. Don't mind the fact the it's not rich filled on the inside - because when you are finished, the outside of the roll is going to make the most impression.

Just before you cut the endings of the roll, slice your salmon filet into half an inch thik, 2.5 inch long layers, and lay them tight next to each other on top of your roll until the entire top of your roll is covered with salmon. Use your rolling matt to tight the salmon firmly to the top of your roll, and cut.
Best served with Soy and/or Tariaki souce.

Enjoy!
Submitted by Chef Trey

Directions

1. Prepare grill or broiler.
2. Combine butter, mayonnaise and sun dry tomatoes in a heavy saucepan over low heat.
3. Simmer 10 minutes, stirring frequently.
4. Remove from heat. Stir in capers and keep warm.
5. Season tuna with pepper to taste and broil 4-5 minutes per side or until lightly browned.
6. Serve tuna topped with sauce.

Fresh Vegetable Omelet

Directions

1. Spray small nonstick skillet with cooking spray; heat over medium heat.
2. Add zucchini, peppers, mushrooms, broccoli and Italian seasoning; mix well.
3. Cook 4 minutes, or until vegetables are crisp-tender, stirring frequently.
4. Remove from skillet; cover to keep warm.
5. Pour egg substitute into skillet; cook over medium heat 7 minutes, or until almost set in center, carefully pushing cooked egg substitute to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
6. Spoon vegetable mixture onto half of omelet; season with black pepper. Fold omelet in half. Cut into 2 portions; serve.

Easy Beef Stir Fry

Directions

1. Heat oil in a wok or heavy nonstick skillet over high heat.
2. Stir fry beef and five-spice powder 2 minutes or until browned.
3. Add drained mushrooms and pea pods.
4. Stir fry 2-3 minutesuntil pea pods are tender-crisp.

Serves 4

Cranberry Turkey Loaf

Directions

1. Prehat oven to 350 degrees F.
2. Spray a 9 x 5 inch loaf pan with non-stick cooking spray.
3. In a bowl gently combine all ingredients except the cranberry sauce.
4. Place the mixture in the loaf pan.
5. Bake for 1 hour and 15 minutes.
6. Spread 1 cup cranberry sauce over the loaf.
7. Bake for anadditional 15 minutes.
8. Let cool 10 minutes before slicing.
9. Place browned strips over sauce.
10. Pass remaining cranberry sauce on the side.

Serves 8

Chicken Parmesan

Directions

1. Wash and towel dry breasts; slice each breast into 5-6 strips.
2. Mix flour and salt together in a bowl.
3. Mix egg and the milk together in a bowl.
4. Place seasoned crumbs in a 3rd bowl.
5. Coat strips with flour, dip into egg and then coat with crumbs.
6. Meanwhile preheat a large fry pan, lightly coat bottom with vegetable oil and brown chicken strips in hot oil to golden brown. Use additional oil as needed.
7. Drain on paper towels.
8. Coat bottom of a casserole pan with sauce.
9. Place browned strips over sauce.
10. Top strips with cheese then pour sauce over the cheese.
11. Dust top with grated parmigiano reggiano cheese.
12. Bake in a preheated 350 degree oven for 30 minutes.

Serves 20

Ham Loaf

Directions

1. Mix all loaf ingredients.
2. Shape into a loaf.
3. Bake at 350°F for one hour.
4. Mix sauce ingredients together. Pour sauce over loaf and continue to bake for another hour..
   
   Serves 8
   

Healthy Pumpkin Pancakes

Stir together the flours, sugar, flax, pumpkin pie spice and baking soda in a small mixing bowl and set aside. In a medium mixing bowl, using a whisk, blend the buttermilk, egg, oil and pumpkin puree until blended. Add the dry ingredients to the pumpkin mixture and whisk until combined, but do not over beat. Add a little extra buttermilk if needed to make the batter the proper consistency. Cook as you would for regular pancakes. Makes 8 pancakes.

To keep recipes healthy, use evaporated skim milk instead of sweetened condensed milk. Reduce sugar by 25% in pies, cookies, etc.

Ham Casserole

OLD FASHION CHICKEN PIE

Mustard Sauerkraut and Franks

Quick Apple Cake

Core fine-grained apples.
Pare, except one ring around the center.
Cut celery hearts fine;
mix with mayonnaise dressing to which a little salt pepper and half the bulk of whipped cream has been added.
Fill the cavities of the apples and round up a little.
Set on heart-shaped lettuce leaves.

Note: If the apples must stand after being pared, rub lightly with a cut lemon to prevent discoloration

Mulled Apple Cider

Peach Cobbler

Chili

Tater Tot Casserole

Cheesy Onion Casserole

Blackberry Jam

Southwestern Chicken Bake

Peanut Butter Pie

In a mixing bowl beat cream cheese, peanut butter, sugar, butter and vanilla until smooth.
Fold in cool whip.
Gently spoon into crust.
Refrigerate

Potato, Ham & Cheese Bake

Cheese Biscuits

These can be used as party food.
Do not brown too much.