Grilled Turkey Sandwich by Alma Kerby

Sourdough or White bread
Provolone Cheese
Sliced Onions
Tomato slices
Turkey

Grill onions. Stack turkey, tomato, onion, cheese on bread.  Butter both sides and grill like grilled cheese.  Dip in ranch.

Canning Pinto Beans by Dawn Norton

One cup plus 2 Tbsp dry, cleaned beans in quart jar.  Add 1 tsp salt. Fill with water.  Process for 90 minutes.

1/2 everything for 75 minutes for pints.

*You can also put in dry onion, galic, a teeny bit of sugar, etc.

Snowball Cookies by Sandra Spoon

1 c. soft butter
1/2 c sugar
2 tsp vanilla
1/4 tsp salt
2 c flour
1 c chopped nuts

Mix together sugar and butter.  Add vanilla, flour, salt, nuts.  Mix well and shape into small balls.  Place on greased cookie sheet and bake at 350 for 15 minutes or light brown. Remove cookies and roll in powdered sugar.

Makes about 3 dozen

Pinto Beans by Granny

Rinse beans and fill crock pot about half full of beans and double the water.

ADD:
2 slices bacon
1/2 tsp salt

Cook on high 6 hours, or low 8-10 hours

*on stove - cook 2 1/2 -3 hours. Bring to boil and turn down to low.

For chili beans
1 can or less of tomatoes
chili powder
1 can green chili
onions, diced
salt
pepper
garlic salt

Cheesy Chowder & Cream of Broccoli Soup

Woman's Day Magazine

For Cheesy Chowder - I leave out the beans and hot pepper sauce

Haven't tried broccoli or minestrone recipes.

Cheesy Vegetable Chowder

1 1/2 cups peeled, cubed potatoes

1 1/2 cups fresh broccoli florets

1 cup thinly sliced carrot

1/4 cup chopped onion

1/2 tsp minced garlic

1/8 tsp pepper

1/4 cup water

1 3/4 cup milk

1 can (11 oz) condensed cheddar cheese soup

1 cup (4 oz) shredded Cheddar cheese

Put potatoes, broccoli, carrot, onion, garlic, pepper and water in 3 qt microwave safe bowl. Cover with lid.  Microwave on high 8-10 minutes, stirring once, until vegetables are crisp-tender.  Add milk and soup.  Cover and microwave on high 6-8 minutes, stirring once, until vegetables are tender.  Stir in cheese and mix until cheese melts.

Cream of Broccoli

(Never had)

1/2 cup chopped onion

2 tbsp butter or margarine

1/4 cup flour

2 cups water

2 cups broccoli, chopped fine

3 tsp instant chicken bouillon granules

1/4 tsp pepper, or to taste

1 cup milk

Put onion and butter in 2 qt microwave safe bowl.  Cover.  Microwave on high 5-6 minutes, stirring once, until onion just begins to brown.  Stir in flour to make a smooth paste.  Gradually stir in water until well blended, then the broccoli, bouillon granules and pepper.  Cover and microwave on high 10-12 minutes until broccoli is tender and soup is thickened.  Carefully stir in milk.

Minestrone

(Haven't had)

3 slices bacon, cut in 1/2 inch pieces

1/2 cup chopped onion

1/2 tsp minced garlic

1/2 cup sliced carrot

1/2 cup chopped celery

3 cups water

1 cup meatless spaghetti sauce or marinara sauce from jar

1 can (10.5 oz) kidney beans or pinto, drained

1 ounce vermicelli, broken in 1 inch pieces or 1/4 cup small shell macaroni

2 tsp instant beef bouillon granules

1/4 tsp ground black pepper

1/2 cup 1/2 inch pieces zucchini

Put bacon in 3 qt microwave safe bowl.  Cover with paper towel.  Microwave on high 2 - 2.5 minutes, stirring once, until bacon is almost crisp.  Blot bacon with paper towel to absorb bacon greese.  Stir in onion and garlic.  Cover with lid or vented plastic wrap. Microwave on high 1.5-2 minutes until onions translucent, then stir in carrot, celery and 1 tbsp water.  Cover and microwave on high 2-3 minutes, stirring once, until vegetables are crisp tender.  Stir in remaining ingredients except zucchini.  Cover with lid and microwave on high 10 minutes, stirring once.  Add zucchini; cover and microwave 5-8 minutes longer until macaroni and vegetables are tender.  

Oriental Ramen and Hamburger by Susan Norton

Brown ground beef, add 1 packet oriental ramen flavoring

Bring 2 cups water, 2 cans mixed vegetables (1 use a bag of frozen vegetables), noodles from 2 ramen packets,  other flavoring packet.  Boil, lower heat and cover 3 minutes.

Add beef and 2 Tbsp green onion

Black Bottom Cupcakes

Trent brought these home from a mission prep class...

Filling –
8 oz cream cheese
1 egg
1 cup semi sweet choc chips
1/3 c. sugar
1/8 tsp salt

With a mixer, cream the cream cheese and egg together.  Mix in the sugar and salt until creamy. Stir in the chocolate chips and set aside.

Cake –
1 ½ c. flour
1 c. sugar
1 tsp baking soda
½ tsp salt
¼ c. cocoa
1 c. water
1/3 c. oil
1 Tbsp vinegar
1 tsp vanilla

In large bowl mix flour, sugar, soda, salt and cocoa.  In a small bowl stir together the water, oil, vinegar and vanilla.  Add the water mixture to the dry ingredients and stir together by hand.

Grease and flour cup cake tin. Fill each cup 1/3 cull with the cake mix then add 1 tbsp of the cream cheese filling on top in the center of the cupcake.  Bake 350 for 20-25 minutes.

Sweet Chex Mix

Trent got this from his mission prep teachers...VERY ADDICTING!!!

14 oz box corn chex
16 oz box golden grahams
2 cups shredded coconut
2 cups slivered almonds
¾ c butter
1 ½ cups light Karo syrup
1 ½ cups sugar

Mix cereals, coconut and almonds together in a very large bowl.

In large saucepan heat butter, karo and sugar.  Bring to boil and continue boiling for 3 minutes  Pour over cereal mixture and stir until well coated.  Cool on wax paper.  Once cooled, store in airtight container.

Cranberry Orange Muffin Tops

2 c. flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 Tbsp grated orange zest

1 1/2 cups fresh cranberries

1/2 c pecans, coarsely chopped

1/4 c margarine, softened

1 cup white sugar

1 egg

3/4 c orange juice

Preheat oven to 350 degrees.  Grease and flour muffin top pan.  (or just use Pam)

Whisk together flour, baking powder, baking soda and salt.  Stir in orange zest, cranberries and pecans.  Set aside.  

In large bowl, cream together margarine, sugar and egg until smooth.  Stir in orange juice.  Beat in flour mixture until just moistened.  Pour into prepared pan.

Bake 1 hour for bread or 20-25 minutes for muffin tops (use 1/4 cup batter per muffin top),  in preheated oven, or until muffins spring back when lightly touched.  Let stand 10 minutes, then turn out onto a wire rack to cool.

Easy Swedish Meatballs by Jodi Traasdahl

30 pre-cooked frozen meatballs

1 package brown gravy mix

1/2 pint heavy cream

1 12 oz package egg noodles

Bake meatballs according to package directions.  Prepare egg noddles according to directions, keep warm.  5 minutes before meatballs are done, prepare gravy according to directions, stir in cream. Place meatballs in serving dish and pour gravy over top.  Serve with noodles.  

Hash Brown Quiche by Jodi Traasdahl

Hash Brown Quiche:

8 frozen hash brown patties
1/2 cup butter, melted
1 cup precooked ham cubed
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups cream
1/2 tsp salt

Place hash browns in 9 x 13 pan.  Pour melted butter evenly over the surface of potato patties.  Bake at 350 for 20 minutes.  Remove from oven.  Sprinkle with ham and cheeses.  In a large bowl beat eggs and add cream and salt and beat to mix.  Pour mixture over cheeses and ham.  Bake at 350 for about 30 minutes.  Enjoy!!