A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. This is the Monthly Theme issue and it is most excellent!

The current Monthly Theme topic is Healthier Desserts. The theme recipe cupboard is bone dry, folks. Yes, I know... it's only the 6th of the month... but this old hand at newsletters knows a few things. When we get almost a full week into one, there should be at least one submission. I'm hoping that my worries prove false and that you are simply taking your time and sending them all edited and ready for posting. Right?

Now for the best recipes for Potluck Pleasers anywhere! We gathered great recipes, many of which have little stories of how they came to be favorites for the submitter (I love those!). Just about everyone will be asked to attend a covered dish or potluck dinner. Now you will have some new recipes to try. One thing I would like to add before getting into the issue, print out the recipe for the dish you bring to a potluck, make some copies, and have them handy for when folks ask for the recipe! I do that and it is greatly appreciated by those attending. An added benefit is that, when you leave the recipes near the dish, it is easy for those with allergies to actually see what went into the dish. Can make a huge difference to those with allergies who have to ask about the contents before taking a serving. My thanks go to everyone who participated in this issue. Here they are:

Pam P., Andover, ME
Rusty, FL
Mary S., Nashville, TN
Larry L., Amarillo, TX
Pam, OH
Treva, Knoxville, TN
Johnny, LA
Rita, Niceville, FL
Rosie, WI
Jean M., OH
Joan, Savona, B.C., Canada
Lisa H., Belmont, NC
Beverley, Montreal, Canada
Luanne, FL
Larry Holmes, Ontario, Canada
Kim M., Manassas, VA
Guy S., Orlando, FL
Nancy F., Sacramento, CA
Evelyn H., Greeley, CO
Shirley, WA State
Brenda, AL
Chris M., NM
Jean, Syracuse, NY

We'll see you here again on Wednesday (that would be my birthday!), God willing.

Psst!

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It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

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More search options on Travelocity: Seniors (65+), Minors (2-17), First Class, One-Way

BEFORE I WAS A MOM

Shared by Pam P., Andover, ME

Before I was a Mom: I never tripped over toys or forgot words to a lullaby. I didn't worry whether or not my plants were poisonous. I never thought about immunizations. Before I was a Mom - I had never been puked on. Pooped on. Chewed on. Peed on. I had complete control of my mind and my thoughts. I slept all night. 

Before I was a Mom: I never held down a screaming child so doctors could do tests. Or give shots. I never looked into teary eyes and cried. I never got gloriously happy over a simple grin. I never sat up late hours at night watching a baby sleep. 

Before I was a Mom: I never held a sleeping baby just because I didn't want to put them down. I never felt my heart break into a million pieces when I couldn't stop the hurt. I never knew that something so small could affect my life so much. I never knew that I could love someone so much. I never knew I would love being a Mom. 

Before I was a Mom: I didn't know the feeling of having my heart outside my body. I didn't know how special it could feel to feed a hungry baby. I didn't know that bond between a mother and her child. I didn't know that something so small could make me feel so important and happy. 

Before I was a Mom: I had never gotten up in the middle of the night every 10 minutes to make sure all was okay. I had never known the warmth, the joy, the love, the heartache, the wonderment or the satisfaction of being a Mom. I didn't know I was capable of feeling so much, before I was a Mom.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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HISTORY IN THE MAKING



Shared by Rusty, FL

At three minutes and four seconds after 2 AM on the 6th of May this year, the time and date will be 02:03:04 05/06/07. This will never happen again, at least not for a thousand years.

And, I hate to be the one to tell you this, but if you miss it this time around you ain't gonna get a second chance at it...




Potluck Parties
by Donna Pilato, About.com
Shared by Mary S., Nashville, TN

It May Sound Old-Fashioned, But It Fits Our Modern Lifestyle

The term "potluck party" has an old-fashioned ring to it. I picture ladies in their Sunday bonnets and June Cleaver dresses, teetering in high heels, while carrying a large dish covered in a checkered cloth. But in reality, potluck parties are an ideal form of entertaining for the contemporary host or hostess who would like to gather with friends but is too busy running between the office and the soccer fields to host a formal party. Whenever the impulse to host a casual get-together strikes, you can call up your friends, neighbors or family, tell them you're organizing a potluck, and ask them to bring along one dish to share with the rest of the group.


Organizing Your Potluck Party

Although the term "potluck" suggests a random assortment of dishes, it's likely to turn out better when the host does a little bit of organizing. If you don't want to risk the chance that all of your guests will bring only desserts, begin by assigning your guests a specific course to bring along. Next, ask each guest to commit to a general category of food even if they're not prepared to tell you the exact recipe. After all, as much as I love brownies, five plates of brownies wouldn't give much variety to your potluck and there would be a lot of leftovers!

When you're the host, remember to dig out extra serving platters, baskets, and utensils before your guests arrive. Not everyone brings food ready to be served. You don't want to be distracted from your guests because you're pulling things out of your attic or cabinets.

Don't forget that someone needs to be responsible for beverages. The host can supply them, or ask everyone to bring something they would like to drink with their dish.

As host you can choose what your contribution will be. If enough people are coming, providing the location for the party and the dinnerware can be enough. Sometimes the host will stock the bar with alcoholic and non-alcoholic drinks including juices, water and soft drinks. Often the host will provide the main course such as a turkey, hamburgers on the grill, or an egg casserole (depending on the time of the party) and ask guests to bring side dishes and desserts. It's really up to you based on the size of your guest list.


Food Suggestions

Whether you're hosting the potluck or are simply invited to attend one, here are suggestions for the kind of dishes that work best.

All dishes should be prepared in advance. 

Nobody should do more in the kitchen than pop something in the oven for reheating. The dishes should be easy to transport. I don't recommend a souffl? unless it's prepared by the host. 

If there are many people attending the party, the serving size of each dish does not need to equal the number of guests. Everybody will take only a small portion of each dish when there are many from which to choose. 

Traditional potluck dishes include casseroles, chili, bar cookies, salads and breads. 

Recipes don't need to be fancy. Dishes that have been handed down through the generations are often the most popular.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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A T M

Shared by Rusty, FL

A new sign in the Bank Lobby reads: 

"Please note that this Bank is installing new drive-through ATM machines enabling customers to withdraw cash without leaving their vehicles. Customers using this new facility are requested to use the procedures outlined below when accessing their accounts."

"After months of careful research, MALE & FEMALE procedures have been developed. Please follow the appropriate steps for your gender." 

MALE PROCEDURE: 

1. Drive up to the cash machine. 
2. Put down your car window. 
3. Insert card into machine and enter PIN. 
4. Enter amount of cash required and withdraw. 
5. Retrieve card, cash and receipt. 
6. Put window up. 
7. Drive off. 

FEMALE PROCEDURE:

Unfortunately, most of this part is the Truth!!! 

1. Drive up to cash machine. 
2. Reverse and back up the required amount to align car window with the machine. 
3. Set parking brake, put the window down. 
4. Find handbag, remove all contents onto passenger seat to locate card. 
5. Tell person on cell phone you will call them back and hang up. 
6. Attempt to insert card into machine. 
7. Open car door to allow easier access to machine due to its excessive distance from the car. 
8. Insert card. 
9. Re-insert card the right way. 
10. Dig through handbag to find diary with your PIN written on the inside back page. 
11. Enter PIN. 
12. Press cancel and re-enter correct PIN. 
13. Enter amount of cash required. 
14. Check makeup in rear view mirror. 
15. Retrieve cash and receipt. 
16. Empty handbag again to locate wallet and place cash inside. 
17. Write debit amount in check register and place receipt in back of checkbook. 
18. Re-check makeup. 
19. Drive forward 2 feet. 
20. Reverse back to cash machine. 
21. Retrieve card. 
22. Re-empty hand bag, locate card holder, and place card into the slot provided! 
23. Give dirty look to irate male driver waiting behind you. 
24. Restart stalled engine and pull off. 
25. Redial person on cell phone . 
26. Drive for 2 to 3 miles. 
27. Release Parking Brake.



WHY GOD MADE MOMS

Shared by Larry L., Amarillo, TX

Answers given by 2nd grade school children to the following questions:

Why did God make mothers?
1. She's the only one who knows where the scotch tape is. 
2. Mostly to clean the house. 
3. To help us out of there when we were getting born. 

How did God make mothers?
1. He used dirt, just like for the rest of us.
2. Magic plus super powers and a lot of stirring.
3. God made my Mom just the same like he made me. He just used bigger parts.

What ingredients are mothers made of?
1. God makes mothers out of clouds and angel hair and everything nice in the world and one dab of mean.
2. They had to get their start from men's bones. Then they mostly use string, I think.

Why did God give you your mother and not some other mom?
1. We're related.
2. God knew she likes me a lot more than other people's moms like me.

What kind of little girl was your mom?
1. My Mom has always been my mom and none of that other stuff.
2. I don't know because I wasn't there, but my guess would be pretty bossy.
3. They say she used to be nice.

What did mom need to know about dad before she married him?
1. His last name.
2. She had to know his background. Like is he a crook? Does he get drunk on beer?
3. Does he make at least $800 a year? Did he say NO to drugs and YES to chores?

Why did your mom marry your dad?
1. My dad makes the best spaghetti in the world. And my Mom eats a lot.
2. She got too old to do anything else with him. 
3. My grandma says that Mom didn't have her thinking cap on.

Who's the boss at your house?
1. Mom doesn't want to be boss, but she has to because dad's such a goof ball.
2. Mom. You can tell by room inspection. She sees the stuff under the bed.
3. I guess Mom is, but only because she has a lot more to do than dad.

What's the difference between moms & dads?
1. Moms work at work and work at home and dads just go to work at work.
2. Moms know how to talk to teachers without scaring them.
3. Dads are taller & stronger, but moms have all the real power cause that's who you got to ask if you want to sleep over at your friend's.
4. Moms have magic, they make you feel better without medicine.

What does your mom do in her spare time?
1. Mothers don't do spare time.
2. To hear her tell it, she pays bills all day long.

What would it take to make your mom perfect?
1. On the inside, she's already perfect. Outside, I think some kind of plastic surgery.
2. Diet. You know, her hair. I'd diet, maybe blue.

If you could change one thing about your mom, what would it be?
1. She has this weird thing about me keeping my room clean. I'd get rid of that. 
2. I'd make my mom smarter. Then she would know it was my sister who did it and not me.
3. I would like for her to get rid of those invisible eyes on the back of her head.

WHEN YOU STOP LAUGHING -- SEND IT ON TO OTHER MOTHERS, GRANDMOTHERS, AUNTS and anyone else who has anything to do with kids or just needs a good laugh!!!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

MAGNOLIA'S FAMOUS BANANA PUDDING

"I started making this pudding when I was in my early twenties and cooking at a Tex-Mex restaurant and bar. Customers loved it, so when we opened the bakery many years later, it seemed like a great idea to serve it there. It remains the second most popular dessert (after the cupcakes) at the bakery."

1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set. 

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain. 

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

Source: More From Magnolia by Allysa Torey

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

VIRGINIA'S HAM LOAF 

~Submitted by Pam, OH 

This one is from Virginia Fraker. It has been a hit at many church potlucks. She says it can easily be doubled or tripled for larger groups. The quantity given here is for home use. 

1 1/2 pounds ground pork 
1 pound ground ham 
1 cup milk 
1 1/2 cup cracker crumbs 
2 eggs 

Mix these ingredients together and shape into 1 large or 2 small loaves. Bake at 325 F. for 1 1/2 hours and baste frequently with the following mixture: 

1 1/4 cup sugar 
1/2 cup vinegar 
1/2 cup water 
1 Tablespoon dry mustard 

Mix these together in a small saucepan and bring to a boil. Use to baste the loaves as they bake.


CURRIED CHICKEN FRUIT SALAD

~Submitted by Treva, Knoxville, TN

1 (11 oz) can mandarin oranges, drained
1 (8 oz) can pineapple tidbits, drained
1 (8 oz) can sliced water chestnuts, drained
4 cups chicken, cooked and cubed
2 cups seedless grapes, green or red
1 cup chopped pecans or slivered almonds
1 cup chopped celery
1/2 cup mayonnaise
1 TBSP soy sauce
1 TBSP lemon juice
1 & 1/2 tsp curry powder

Combine celery, mayo, soy sauce, lemon juice and curry powder. Mix with remaining ingredients. Chill.


PARTY BROCCOLI

~Submitted by Treva, Knoxville, TN

2 pkg. (10 oz.) frozen chopped broccoli 
1/2 cup melted butter or margarine
1/2 pkg. (3 oz.) dehydrated onion soup mix
1 cup chopped pecans 
1 can (8 oz.) water chestnuts, drained & chopped 
1/4 cup seasoned dry bread crumbs 

Defrost and drain broccoli. Mix butter, soup mix, pecans and water chestnuts. Stir gently through broccoli. Pour into 2 quart microwave casserole. Cook for 4-10 minutes on High (100%) until very hot. Sprinkle with crumbs before serving. 


BLUEBERRY DESSERT

~Submitted by Treva, Knoxville, TN

1 white cake mix (2 layer)
1 can (21 oz) blueberry pie filling
1 (12 oz) container of cool whip

Grease a 9 x 13 baking pan. Bake cake as directed on pkg. using 3 whole eggs. Cool cake completely. Spread pie filling on top of cake and spread over cake. Spread cool whip on top of the pie filling.

Put in refrigerator and serve cold.


PARTY MEAT BALLS & SAUCE

~Submitted by Treva, Knoxville, TN

1 lb ground beef
1/2 cup corn flake crumbs
1/2 cup evaporated milk
1/4 cup finely chopped onion
1 tsp salt
1/4 cup ketchup or chili sauce
1 tb Worcestershire sauce
1 tsp pepper

Mix all ingredients together. Wet hands and shape into small balls (tablespoon size)

Place on a baking sheet (13 x 9 is fine)

Bake at 400 12 to 15 minutes until brown and cooked through.

Sauce
1 8oz can tomato sauce
1/2 cup ketchup
2 tbs brown sugar
2 tbs Worcestershire sauce
2 tbs pickle relish (drained)
dash of pepper
2 tbs water
1 tb vinegar

Mix and cook in a 2 quart saucepan until well blended. Add meatballs.



CHOCOLATE SWIRL MUFFIN CAKE

~Submitted by Treva, Knoxville, TN

Need a little indulgence? Rely on a muffin mix to make quick work out of a chocolaty cake you can serve anytime.

Filling:
1 cup semisweet chocolate chips
3/4 cup whipping cream
1 teaspoon vanilla 

Cake:
2 boxes (16.4 oz each) Betty Crocker chocolate chip premium muffin mix
1 & 1/3 cups water
1/2 cup vegetable oil
4 eggs 

1. Heat oven to 375°F. Generously grease 12-cup fluted tube (bundt cake) pan. 

2. In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove 1/3 cup filling for glaze; set aside. Freeze remaining filling 15 minutes until thick like pudding. 

3. Meanwhile, in large bowl, stir together all cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining batter over filling. 

4. Bake 50 to 65 minutes or until top springs back when touched. Cool 15 minutes. Remove from pan to wire rack. Spoon reserved 1/3 cup filling on cake go glaze. (If too thick, microwave filling on High 10 to 15 seconds using microwavable small bowl.) Cool completely, about 1 hour. 

16 servings 

High Altitude (3500-6500 ft): In step 2, cook filling ingredients over medium heat 2 to 3 minutes. Freeze remaining filling 20 minutes. 

Storage: Wrap cake tightly and store in the fridge for up to a week or freeze up to 3 months.


TEX-MEX CORNBREAD SALAD

~Submitted by Treva, Knoxville, TN

1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix
1 cup sour cream
1 cup mayonnaise
1 (9 inch) pan Tex-Mex cornbread, crumbled (recipe below)
2 (16 oz.) can pinto beans, drained
3 lg. tomatoes, chopped
1/2 cup chopped green pepper
1/2 cup chopped green onions
2 cups shredded Cheddar cheese
10 slices bacon, cooked and crumbled
2 cans whole kernel golden corn, drained

Combine salad dressing mix, sour cream, and mayonnaise. Set aside. 

Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper, and onions: layer half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing. Repeat layers using remaining ingredients. 

Garnish as desired.

Cover and chill 2-3 hours before serving. 

Yields 10-12 servings.

NOTE: To prepare Tex-Mex cornbread, add 1 (4 ounce) can chopped green chilies and pinch of sage to your favorite cornbread recipe or a prepared mix that yields a 9 inch pan of cornbread.


PORTABELLO & POTATO BAKE

~Submitted by Treva, Knoxville, TN

6 tablespoons butter 
1 & 1/2 pounds fresh mushrooms, quartered 
1 & 1/2 pounds shitake mushrooms, chopped 
3 tablespoons minced garlic 
2 teaspoons dried thyme 
1 teaspoon dried rosemary, crushed 
2 cups chicken broth 
3 pounds Yukon Gold potatoes 
2 cups parmesan cheese 
2 cups heavy whipping cream 
1 & 1/4 teaspoons salt 
1 teaspoon ground black pepper 
2 cups half-and-half 

Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 min. Add garlic, thyme, and rosemary; saute 1 min. Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool. Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees. Butter a 13 x 9 x 2 inch baking dish. Peel potatoes, and cut into1/8 inch slices. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Top potatoes with half of the mushroom mixture. Sprinkle 1/3 of the cheese over mushrooms. Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and1/3 of the cheese. Arrange remaining potatoes atop cheese. Whisk half and half, cream, 1 & 1/4 tsp. salt, and 1 tsp. pepper in a large bowl to blend. Pour mixture over potatoes. Cover loosely with foil. Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes. Uncover. Using a spatula press potatoes into liquid to slightly submerge. Sprinkle remaining cheese over potatoes. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes. 

Yield: 12 Servings


CAJUN JAMBALAYA

~Submitted by Johnny, LA

1/4 c. vegetable oil
1 c. smoked diced ham 
1 lg. onion, chopped
1 green pepper, seeded, and chopped
1 c. celery, chopped
2 cloves garlic, minced
2 whole skinned and deboned chicken breasts (cut into 1" strips)
2 T. Cajun seasoning 
1 qt. chicken stock
2 c. rice
1/2 lb. fresh shrimp, cleaned and deveined

In a lg. cast iron skillet, heat vegetable oil. 

Add ham, onion, pepper, celery, and garlic, and cook until vegetables are tender. 

Add chicken and Cajun seasonings, and turn heat to high. Brown well. 

Add chicken stock and rice, and simmer for 45 mins. 

Add shrimp, and simmer, until shrimp turns pink and firm to the touch. 

Serve hot.

Makes 8 servings


CROCK POT BURRITO

~Submitted by Rita, Niceville, FL

INGREDIENTS:

1 lb. ground beef 
1 Packet Burrito Seasoning 
1 Medium can black beans (15 or 16 oz. drained) 
1 Medium can pinto beans (15 or 16 oz. drained) 
1 Can green chilies (small)
1/2 Medium Onion chopped 
1 Medium can of chopped tomatoes drained 
1 Package Soft Tortilla Shells 
1 lb. package shredded cheese (Mexican Blend, Taco Blend, Monterey Jack/Cheddar or in a Pinch Mozzarella can be used as a substitute) 

METHOD: 

In a large skillet brown ground beef. Drain Fat. Add packet of burrito seasoning according to directions on package. Add all other ingredients except cheese and tortilla shells. Simmer for 10 minutes. 

Spray crock pot with Pam just until coated. Layer beef/bean mixture, cheese and tortilla shells. Finish with a layer of cheese. 

Cook on high for 4 hours or low for 6 hours.


STRAWBERRY PRETZEL SALAD

~Submitted by Rita, Niceville, FL

For Crust: 

2 cups crushed pretzels (use rolling pin) 
3 Tbsp. sugar 
3/4 cup melted butter 

Second Layer: 

8 oz. package cream cheese 
1 cup sugar Small container Cool Whip 

Third Layer: 

1 Large package strawberry Jell-O 
2 cups hot water 
2 10 oz. packages frozen sliced strawberries (thaw slightly) 
1 small can crushed pineapple 

Dissolve Jell-O into hot water Add thawed strawberries and crushed pineapple Chill until starts to set.

Then pour Jell-O mixture over cream cheese mixture and spread Sprinkle with pecans and refrigerate.


MACARONI VEGETABLE SALAD 

~Submitted by Rita, Niceville, FL

1 large bunch broccoli 
1 large head cauliflower
1 small red onion
1 small jar pimentos 

Dressing: 

1 cup mayonnaise
1/3 cup vinegar 
1/2 cup sugar
1 tsp. salt 
1/2 cup oil 
1 tsp. dried mustard 

Chop vegetables and mix with dressing. Refrigerate overnight. Boil 1 cup cooked multi colored macaroni, drain and rinse. Add to salad.


GRAPE SALAD 

~Submitted by Rita, Niceville, FL

3 lbs seedless grapes (red or green or a combination) 
1/4 - 1/2 cup sugar (adjust to taste) 
8 oz sour cream 
8 oz cream cheese (softened) 
1 tsp vanilla 
1 cup walnuts or pecans, chopped 
1/2 - 1 cup light brown sugar (adjust to taste) 

Wash and stem grapes; drain. In large mixing bowl, combine sugar, sour cream, cream cheese, and vanilla till smooth. Pour over grapes; mix till thoroughly combined. In separate bowl, mix nuts and brown sugar together. (I use the maximum amount of brown sugar, because I love the mix of the flavor with the sweet/sour of the grapes.) Pour grape mixture into serving dish; sprinkle top with sugar and nut mixture. Chill and serve. This recipe makes a very large portion (suitable for a family gathering of 20 or possibly more, depending on appetites). Recipe may be halved. Keeps well in refrigerator for several days.


BARBECUED MEATBALLS

~Submitted by Mary S., Nashville, TN

1-1/2 pounds lean ground beef
1 (5 ounce) can evaporated milk
3/4 cup quick-cooking oats
1 medium onion, chopped
1 medium green bell pepper, chopped
Salt and pepper to taste
1 cup ketchup
1/2 cup water
1 Tablespoon vinegar
1 Tablespoon sugar
1 Tablespoon Worcestershire sauce

Combine the ground beef, evaporated milk, oats, half the onion, half the bell pepper, salt and pepper in a bowl and mix well. Shape into 1-inch balls and place in a 9 x 13 inch baking dish. Combine the ketchup, water, vinegar, sugar, Worcestershire sauce, the remaining onion and the remaining bell pepper in a saucepan over medium heat. Heat for 5 to 10 minutes or until the sugar is dissolved, stirring frequently. Pour over the meatballs. Bake, uncovered, at 350? for 45 minutes or until meat is cooked through.

Yield: 20-25 servings


CORN CASSEROLE

~Submitted by Mary S., Nashville, TN

1 (17 ounce) can cream-style corn
1 (16 ounce) can whole kernel corn, drained
2 eggs
1 teaspoon salt
1 cup chopped onion
1/4 cup butter or margarine
1-1/2 cups milk
1 teaspoon sugar
1 cup Cheddar cheese, grated
1 cup crushed crackers
Paprika

Preheat oven to 350?. Combine the cream-style corn, whole kernel corn, eggs, salt, onion, butter, milk, sugar, cheese and cracker crumbs in a large bowl; mix well. Pour into greased 9 x 13 baking dish. Sprinkle with paprika. Bake for 55 minutes or until lightly browned on top.

Yield: 12 Servings


ASPARAGUS & CHICKEN CASSEROLE

~Submitted by Mary S., Nashville, TN

1 large onion, chopped
2-1/2 cups cooked chicken breast
1 (8 ounce) can mushroom slices
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups grated cheddar cheese
2 cans asparagus spears or pieces, drained
2 cups sliced almonds

Mix together soups, mushrooms, onion and cheese. In a 2.5 quart casserole, layer asparagus and chicken with sauce. Repeat layers. Top with sliced almonds. Bake at 350? for 25 minutes or until bubbly and hot. (May substitute ham for chicken).

Yield: 6-8 servings


BROWNIE TRIFLE

~Submitted by Mary S., Nashville, TN

1 (10.25 ounce) package fudge brownie mix
2 (3 ounce) packages chocolate instant pudding mix
4 cups skim milk
8 Heath bars, crushed
1 (12 ounce) package frozen whipped topping

Prepare and bake brownie mix according to package directions. Let cool, then crumble. Prepare pudding mix with milk according to package directions, omitting chilling. Place 1/2 crumbled brownies in bottom of 3-quart trifle dish. Top with 1/2 pudding, 1/2 candy and 1/2 whipped topping. Repeat layers ending with whipped topping. Chill for 8 hours.

Yield: 18 servings


CHEESY PASTA SALAD

~Submitted by Mary S., Nashville, TN

1 pound rotini, cooked, drained 
1 cup mayonnaise-type salad dressing
1 cup chopped cucumber
1 cup chopped red bell pepper
8 ounces Cheddar cheese, diced
1/2 teaspoon salt
1/2 teaspoon pepper

Combine the rotini, salad dressing cucumber, bell pepper, cheese, salt and pepper in a large bowl and mix well. Chill, covered, until serving time.

Yield: 20 servings


FRESH APPLE SALAD

~Submitted by Mary S., Nashville, TN

1 (20 ounce) can pineapple chunks
1 Tablespoons cornstarch
2 Tablespoons water
1/4 cup butter
1/4 cup sugar
1 Tablespoon lemon juice
1 cup mayonnaise
1 to 2 teaspoons poppy seeds
4 to 6 cups chopped, unpeeled red apples
2 cups seedless green grapes

Drain the pineapple, reserving the juice. Dissolve the cornstarch in the water. Combine the pineapple juice, butter, sugar and lemon juice in a saucepan over medium heat. Bring to a boil. Stir in the cornstarch mixture. Cook until thickened, stirring constantly. Remove from heat. Cool completely. Stir in the mayonnaise and poppy seeds. Pour the poppy seed mixture over the pineapple chunks, apples and grapes in a large bowl and mix well. Chill, covered, until ready to serve.

Yield: 10-12 Servings


LIMA BEAN CASSEROLE

~Submitted by Mary S., Nashville, TN

1-1/2 cups bread crumbs
1 package lima beans, cooked
1/4 cup melted butter
1 cup blanched almonds
1 jar Old English Cheese spread
1 teaspoon salt

Cream Sauce:
4 Tablespoons butter, melted
1-1/2 cups milk
3 Tablespoons flour
1/2 teaspoon salt

Cook cream sauce until thick. Then add the cheese spread and 1 teaspoon salt. Melt butter and put on crumbs. In glass baking dish, layer crumbs, beans, almonds and cream sauce. Repeat, ending with almonds. Cook 12 minutes in 350? oven.

Yield: 8 Servings


REUBEN CASSEROLE

~Submitted by Mary S., Nashville, TN 

1 package (8 ounces) egg noodles 
2 cans (14 ouches each) Bavarian Sauerkraut, drained
2 cans (10-3/4 ounces each) Condensed cream of mushroom Soup, undiluted
1-1/3 cups milk
1 medium onion, chopped
1 tablespoon prepared mustard
1-1/2 pounds Polish sausage or kielbasa, halved and cut into ? inch slices
2 cups (8 ounces) shredded Swiss Cheese
? cup soft rye bread crumbs
2 tablespoons butter or margarine, Melted

Cook noodles according to package directions; drain. Spread sauerkraut in a greased shallow 4-qt. baking dish. Top with noodles. In a bowl, combine the soup, milk, onion and mustard; pour over the noodles. Top with sausage; sprinkle with cheese. Combine bread crumbs and butter; sprinkle over the top. Cover and bake at 350 degrees for 30-35 minutes or until heated through.

Yield: 12-14 servings


KING RANCH CHICKEN CASSEROLE

~Submitted by Mary S., Nashville, TN

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
2 cups chicken broth
1 10 ounce can Ro-tel Tomatoes and Green Chiles
12 tortillas, cut in pieces
1 (3-4 pound) chicken, cooked and cut into bite-sized pieces
1 large onion, chopped
2 cups grated American Cheese

Combine soups, chicken broth and tomatoes and set aside. Oil a three quart casserole. Layer half of tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half of chicken broth mixture over layers. Repeat layers of tortillas, chicken and onion, then pour remaining chicken broth over top with remaining cheese. Bake at 350 for 45-60 minutes. This can be frozen and reheated and will still taste great.

Serves 8.


MACARONI & CHEESE FOR 20 - 25

~Submitted by Mary S., Nashville, TN

This recipe may be made all at once to be served immediately, refrigerated, or frozen. The sauce may be made ahead and frozen, defrosted, and mixed with freshly cooked macaroni.

3/4 cup butter (1 1/2 sticks) 
1/4 cup minced onion 
1 cup flour 
1 Tablespoon salt 
1 1/2 teaspoon dry mustard 
2 teaspoons powdered ginger 
2 quarts milk 
2 teaspoons Worcestershire sauce 
2 pounds sharp cheddar cheese, cut in small pieces, finely sliced, coarsely shredded or grated 
2 pounds elbow macaroni

Melt butter in a 3-quart (or larger) kettle, cook onion in butter until soft. Add flour mixed with salt, mustard, and ginger, and cook, stirring constantly until bubbly. Off heat, add milk, stirring or whisking continuously. Put back on heat and continue stirring until sauce thickens. Off heat, stir in Worcestershire sauce and cheese. Stir until cheese is melted. Mix with elbow macaroni cooked according to package directions. Bake in a 400*F. oven in two buttered 11 x 15" shallow pans, or three buttered 2-quart casseroles, or two 3-quart casseroles. Bake uncovered for 20 minutes, then covered for an additional 15-20 minutes. (Use aluminum foil to cover if you don’t have lids.) If baked frozen, bake an additional 20 minutes. 

Source: Yankee Church Supper Cookbook (1980)


FRESH PEA, CORN AND RED ONION SALAD

~Submitted by Mary S., Nashville, TN

14 ears fresh corn, shucked
2 cups fresh peas, shelled
1/2 red onion, finely chopped
1 bunch scallions (white part only), thinly sliced
2 tbsp. white wine vinegar
Salt and pepper to taste
1/4 cup olive oil
3 tbsp. chopped fresh oregano
1 tbsp. chopped fresh parsley

Remove kernels from corn. Bring a large saucepan of water to a boil. Drop in peas and cook 8 minutes or until not quite tender. Drop corn in water and cook 1 minute longer. Drain corn and peas in a colander. Transfer peas and corn to a bowl. Add red onion and scallions. In a small bowl, mix together vinegar, salt and pepper. Whisk in the oil one spoonful at a time, and pour dressing over vegetables. Toss gently, add oregano and parsley, and toss again. Serve.

Yield: 4 to 6 servings


SAUSAGE, PEPPERS AND ONIONS

~Submitted by Mary S., Nashville, TN

4 lbs. Italian sausage, cut into 1-inch pieces
1/4 cup olive oil
2 red bell peppers, chopped
2 green bell peppers, chopped
2 medium onions, chopped
1 tsp. oregano
1/2 tsp. black pepper

In a large skillet over medium heat, fry sausage in oil until brown (about 10 minutes). Remove sausage from skillet. Next, place peppers and onions in skillet and saut? until tender (about 10 minutes). Return sausage to skillet, add oregano and pepper, and mix well. Cook for 2 to 3 minutes and serve. Smells great, tastes delicious and reheats wonderfully.

Serves: 6 to 8 


CHURCH POTLUCK POTATO CASSEROLE

~Submitted by Mary S., Nashville, TN

1 32-ounce package frozen diced hash brown potatoes
1/4 cup chopped onion
1 10 3/4-ounce can condensed cream of chicken soup
1/2 cup dairy sour cream
1 cup shredded cheddar cheese

Mix all ingredients and place in greased 3-quart casserole dish. Bake in 350 degree oven for 40 to 50 minutes or until potatoes are tender. Easy and great to take for potlucks.

Serves: 8 to 10


CAULIFLOWER & HAM CASSEROLE

~Submitted by Mary S., Nashville, TN

4 cups cauliflower, chopped 
1/4 cup margarine or butter 
1/3 cup. all-purpose flour 
1 cup milk 
4 oz. sharp American cheese, cubed 
1/2 cup. dairy sour cream 
2 cup fully cooked ham, cubed 
1 (3 oz.) can sliced mushrooms, drained 
1 cup soft bread crumbs 
1 tbsp. melted margarine or butter 

Cook cauliflower in small amount of boiling salted water, cover until crisp-tender, drain well. Remove from pan. Melt margarine/butter in saucepan. Stir in flour. Add milk all at once. Cook and stir until mixture is very thick and begins to bubble. Add cheese and sour cream, cook and stir over low heat until cheese is melted. Stir in ham, mushrooms and cooked vegetables. Turn into a 2-quart casserole. Combine bread crumbs and 1 tablespoon melted margarine or butter, sprinkle on top of casserole. Bake uncovered in a 350 degree oven for 40 minutes.

Serves 6.


COMPANY CASSEROLE

~Submitted by Mary S., Nashville, TN

1 1/2 lb. Ground Beef
1 medium Onion, chopped fine
1/4 tsp. Pepper
2 (8 oz.) cans Tomato Sauce
1 C. Cottage Cheese
1 (8 oz.) pkg. Cream Cheese
1/4 C. Sour Cream
1/3 C. chopped Green Bell Pepper
1/3 C. chopped Green Onion
1 (8 oz.) pkg. Noodles, cooked, and drained

Brown ground beef and onion in skillet. Add salt, to taste, pepper and tomato sauce; simmer slowly while preparing remaining ingredients. Combine cottage cheese, cream cheese, sour cream, green pepper and green onion. Place half of cooked noodles in a greased 3 qt. baking dish. Top with cheese mixture over top, and then remaining noodles. Pour meat mixture over top. Bake at 350 degrees for 30 minutes.

Yields 8 to 10 servings. 


SOUTHERN STYLE VEGETABLE CASSEROLE

~Submitted by Mary S., Nashville, TN

1 small onion, chopped
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
2 cups chopped broccoli
2 cups sliced mushrooms
1 (11-ounce) can white or yellow corn, drained
1/2 cup shredded sharp cheddar cheese
1 (8-ounce) container sour cream
1 (10.75-ounce) can cream of mushroom or cream of celery soup
1/4 cup melted butter, margarine or soy margarine
2 cups crushed Ritz crackers or saltines
1 tablespoon paprika
Salt and fresh-ground black pepper, to taste

Preheat oven to 375 degrees. In a non-reactive large bowl, combine onions, peppers, broccoli, mushrooms, corn, cheese, sour cream and canned soup. Mix well and spoon into a 2-quart casserole.

In another small bowl, combine butter, crackers, paprika, salt and pepper. Sprinkle crumb mixture evenly over casserole and bake, uncovered, 30 minutes until golden brown and crusty.

Makes 6 servings.


POTLUCK CARRY OUT CASSEROLE

~Submitted by Mary S., Nashville, TN

1 (8-oz.) pkg. wide egg noodles 
2 lbs. ground beef 
1 Tbsp. butter 
2 cups tomato sauce
2 Tbsp. flour 
2 cups cottage cheese 
1 cup sour cream 
1 tsp. salt 
1/2 tsp. pepper 
1/4 cup chopped black olives 
1/3 cup grated onion 
1/2 cup chopped green or red pepper 
1 Tbsp. butter grated Parmesan cheese 

Cook noodles according to package directions in boiling salted water. Drain. Brown beef in 2 T. butter. Mix tomato sauce with flour, add to beef, and simmer for 10 minutes. Mix cottage cheese with sour cream, salt and pepper, and olives. Saut? onion and green pepper in 1 T. butter and add to cottage cheese mixture. Place half the noodles in greased 3-qt. casserole dish. Spread with cottage cheese mixture, top this with remaining noodles, and cover all with beef mixture. Sprinkle, if desired, with grated cheese. Bake at 350 F. for 30-40 minutes or until heated through.

Serves 12.


POTLUCK CHICKEN CASSEROLE

~Submitted by Mary S., Nashville, TN

This tasty chicken and dressing casserole is a nice size for a big family or potluck dinner. Cook chicken the night before to make preparation a breeze. 

8 boneless chicken breast halves
1/2 cup water 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1/4 cup minced onion 
1 can (10 3/4 ounce) condensed cream of chicken soup 
1 can (10 3/4 ounce) condensed cream of mushroom soup 
1 1/3 cups milk 
1 cup herb-seasoned stuffing mix 
1 cup cornbread stuffing mix 
1/2 cup melted butter 

Rinse chicken and pat dry. Place chicken breasts in a lightly buttered baking dish. Add the 1/2 cup water; sprinkle with salt, pepper, and minced onion. Cover and bake at 350° for 30 minutes, or until tender. Remove chicken from the baking dish, reserving 1 cup of the juices. Clean pan if using same pan for casserole. When chicken is cool enough to handle, cut into bite-sized pieces and place in lightly buttered 13x9x2-inch baking dish. Combine soups and the milk in a medium saucepan. Cook until heated through; pour over chicken. Combine herb-seasoned and cornmeal stuffing crumbs and sprinkle over the soup mixture. Combine melted butter and reserved chicken broth; pour evenly over stuffing crumbs. Bake chicken casserole, uncovered, at 350° for 30 minutes, or until thoroughly heated. Chicken casserole serves 8. For advance preparation, cook and cut up chicken the night before, then cover and refrigerate until preparation time. Refrigerate chicken cooking juices in a separate container. Cooking time will be slightly longer.


BREAD PUDDING

~Submitted by Rosie, WI

These recipes are from my Mothers Recipe Box.

2 cups milk, scalded 
1/4 cup butter 
2 eggs 
1/2 cup granulated sugar 
1/4 teaspoon salt 
1 teaspoon ground nutmeg 
3 cups soft bread, torn into small pieces 
1/2 cup raisins 

Combine milk and butter, stirring until butter is melted. Cool to lukewarm. 

Combine eggs, sugar, salt and nutmeg; beat at medium speed of mixer for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2-quart casserole; sprinkle with raisins and pour batter over all. Bake at 350 degrees F for 50 minutes or until set. 

Serve warm with Lemon Sauce. 


APPLE GRUNT

~Submitted by Rosie, WI

1/2 cup granulated sugar 
2 tablespoons butter 
1 egg 
1 cup flour 
1/2 teaspoon salt 
1/2 teaspoon baking powder 
2 cups sliced apples 
1/2 cup sour milk or buttermilk 
1/2 teaspoon vanilla extract 
6 tablespoons brown sugar 
1 1/2 tablespoons flour 
1/2 teaspoon cinnamon 
1 1/2 tablespoons butter 

Cream sugar and butter together; add egg and mix. 

Blend flour, salt and baking powder together and add to mixture. Mix baking soda with milk and vanilla extract; mix all together. Add apple slices and pour batter into a buttered baking dish. 

In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until of crumb texture; sprinkle over apple batter. Bake at 375 degrees F for 35 to 40 minutes. 

Serve hot with rich milk, half-and-half or a scoop of ice cream. 

Makes 4 generous servings. Can be doubled or tripled.


HUNGARIAN CABBAGE NOODLE CASSEROLE

~Submitted by Jean M., OH

This is a recipe that I got at a Church potluck many years ago. A lovely Hungarian lady was willing to let me have it. This is a T & T recipe. 

8 oz. medium noodles 
2 tbs butter 
5 to 6 slices bacon 
1 tbs sugar 
1 small head cabbage, about 3 cups 
1 cup sour cream, or more as needed 
Paprika to sprinkle on top 

Cook and drain noodles Toss with butter Shred cabbage Cook in salted water until tender. Drain well.

Dice bacon and fry crisp Mix sugar into bacon and fat Mix all together and turn into greased 9x13 dish Spread 1 cup or a bit more sour cream to cover top of food well Sprinkle heavily with Paprika 

Bake at 350* for 20 minutes, or until beginning to brown.

Should serve 8.


SHIPWRECK

~Submitted by Joan, Savona, B.C., Canada 

Layer the following into a well greased casserole dish in the order listed below: 

4 raw potatoes, thinly sliced 
4 celery stalks, sliced diagonally 
2 onions, sliced 
1 1/2 lb ground beef, already browned & drained 
1/4 cup uncooked rice (not minute rice) 
Salt & Pepper to taste 
1 can tomato soup 
1 can water (use soup can) 

Cover casserole and bake in 325°F oven for about 2 hours. Check several times to make sure it doesn't dry out. This is a large recipe. 


PINEAPPLE-LIME SALAD

~Submitted by Joan, Savona, B.C., Canada 

1 2 oz pkg lime Jell-O 
1 2 oz pkg pineapple Jell-O 
1 1/2 cups hot water 
1 20 oz can crushed pineapple, undrained 
1 cup mayonnaise 
1 1/2 cups cottage cheese 
1/2 cup diced celery 
1/2 cup finely chopped green pepper 

Turn jelly powders into one bowl. Add boiling water & stir to dissolve completely. Chill until mixture is softly set. Fold in undrained pineapple, mayonnaise, cottage cheese, celery & green pepper. Spoon mixture into 1 1/2 quart mold that has been rinsed with cold water. Chill until set. Unmold on bed or crisp lettuce. 

Makes 8 servings. 

Note: for extra zest, add 1to 2 tsp. prepared horseradish.


SCOTCH CHOCOLATE CAKE

~Submitted by Lisa H., Belmont, NC

I just love this recipe for Scotch Chocolate Cake. Each and every time I've taken this chocolate sheet cake to a party or potluck, I come home with an empty pan. 

INGREDIENTS: 

CAKE - 
2 cups flour 
2 cups sugar 
1/2 cup butter 
1/2 cup vegetable oil 
4 tablespoons cocoa powder 
1 cup water 
1/2 cup buttermilk 
2 eggs 
1 teaspoon baking soda 
1 teaspoon cinnamon 
1/4 teaspoon salt 

ICING - 
1/2 cup butter 
4 tablespoons cocoa powder 
6 tablespoons milk
less than 1 pound box powdered sugar 
1 teaspoon vanilla 
1 cup chopped nuts, lightly toasted 
1 cup flaked coconut 

PREPARATION: 

For Cake - Preheat oven to 350 degrees. Grease a 9 x 13 pan. Combine flour and sugar. Set aside. Put butter, oil, cocoa and water in pan. Bring to a rapid boil. Pour into flour and sugar mixture. Mix well. Add last set of ingredients, mix well. Put into pan and bake for 30 minutes. 

For Icing - Bring butter, cocoa and milk to a boil in same pan from above. Stir to prevent burning. Remove from heat and add rest of ingredients. Spread on hot cake.



CORDON BLEU CASSEROLE

~Submitted by Beverley, Montreal, Canada

"I often roast a turkey just to have leftovers for this creamy casserole. It makes for a pretty presentation at potluck dinners.--Joyce Paul, Qu'Appelle, Saskatchewan" I also make a version of this using fresh boneless chicken breasts and slices of cooked ham. It's a huge hit for any Pot Luck.. and even Mom will like it for Mothers' Day! Also, instead of bread crumbs, I use a Stove Top stuffing mix for the topping.

Original recipe yield: 6 servings 

INGREDIENTS 

2 cups cubed fully cooked ham 
4 cups cubed cooked turkey 
1 cup shredded Swiss cheese 
1 large onion, chopped 
1/3 cup butter or margarine 
1/3 cup all-purpose flour 
1/8 teaspoon ground mustard 
1/8 teaspoon ground nutmeg 
1 3/4 cups milk TOPPING: 
1 1/2 cups soft bread crumbs 
1/2 cup shredded Swiss cheese 
1/4 cup butter or margarine, melted 

DIRECTIONS

In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside. In a saucepan, saute the onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown and bubbly. 


SPINACH POTATOES
(rated 5* at AllRecipes) 

~Submitted by Beverley, Montreal, Canada

This is a rich and cheesy dish that goes good with almost any meat; would make a nice addition to any buffet or Pot Luck too. I halved this recipe (and ate leftovers for 3 days/LOL). Also, I checked out the whole piece of Pancetta at the deli-counter and chose the leanest one.. then got a 1 1/2"-thick slice cut; made it much easier to chop up into small pieces.

Original recipe yield: 12 servings 

INGREDIENTS 
2 tablespoons butter 
1 large onion, chopped 
2 (3 ounce) packages pancetta bacon, finely chopped 
5 large potatoes, peeled and thinly sliced 
1 (10 ounce) package frozen chopped spinach, thawed and drained 
4 cups shredded Mexican cheese blend 
1 pint heavy cream 

DIRECTIONS 
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through. Alternately layer the potato slices, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all. Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned. 



INDIAN SALAD
(rated***** at AllRecipes)

~Submitted by Beverley, Montreal, Canada

"This is a very tasty brown rice salad recipe. Mmm!! Very different and tasty served with barbeque meats. I don't think this needs to be changed at all, it is so perfect the way it is." (I made a small version of this to try it, using fresh asparagus & Granny Smith apples.. definitely will make again for a larger crowd as it will compliment any buffet table.

Original recipe yield: 4 servings 

INGREDIENTS 
1 1/2 cups brown rice 
4 cups water 
1 (10 ounce) can asparagus tips, drained 
1 red bell pepper, seeded and diced 
2 red apples, cored and diced 
1/4 cup golden raisins 
1/2 cup heavy cream 
1 teaspoon curry powder 
1 teaspoon lemon juice salt and pepper to taste 

DIRECTIONS 
Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, until rice is tender. Drain, if necessary, and cool. While the rice is cooling, place golden raisins in a bowl, and fill with enough hot water to cover. Let soak for 20 minutes to plump. Drain. In a medium bowl, whip cream until soft peaks form. Fold in curry powder, lemon juice, salt and pepper. In a separate bowl, stir together the brown rice, asparagus, red pepper, apples, and raisins. Fold into the curry cream, and chill until serving. 



PIZZA MUFFINS
(Rated 4 1/2* at AllRecipes.. but sound so good!)

~Submitted by Beverley, Montreal, Canada

Some of the people who rated this added more tomato, ham, olives, jalapenos, pepperoni, etc. I would too (except pepperoni).. together with a big handful of Parmesan cheese! These look like they might be a huge hit at a Pot Luck.. especially if someone else makes Chili! :~))

INGREDIENTS: 
2 1/2 cups all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 teaspoon dried basil leaves 
1/2 teaspoon dried oregano 
2 tablespoons white sugar 
3 sun-dried tomatoes packed in oil, drained and diced 
2 1/2 cups shredded sharp Cheddar cheese, divided 
4 green onions, chopped 
1 egg, beaten 
1 1/2 cups buttermilk 

DIRECTIONS: 
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, combine flour, baking powder, baking soda, salt, basil, oregano and sugar into large bowl; stir until well blended. Mix in tomatoes, 1.5 cups of cheese and onions. In another bowl beat egg, whisk in buttermilk and stir until combined. Spoon batter into muffin tins until half full. Sprinkle remaining 1 cup cheese on top of muffins. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of the muffin comes out clean. 


SAMBUSAK - FILLED SAVORY PASTRIES

~Submitted by Beverley, Montreal, Canada

(I don't know where I found this recipe, but saved it to make for a party or whatever.) Flaky sesame-seed crusted pastries are filled with a savory beef or cheese mixture. These are traditional Jewish pastries for Hanukah and the Sabbath, but you don't have to be Jewish to enjoy them. Great for appetizers and pot luck buffets, and they freeze well. 

INGREDIENTS: 
Dough: 
3 cups all-purpose flour 
2 teaspoons salt 
8 ounces (2 sticks) unsalted butter or margarine, at room temperature (see directions) 
1/2 cup cold water 
1/2 cup sesame seeds 

Cheese Filling: 
1-1/2 pounds Muenster cheese, grated 
3 lightly beaten eggs 
1 teaspoon baking powder 
1 teaspoon salt 
1-1/2 cups sesame seeds 

Meat Filling: 
1 cup finely chopped onion 
2 tablespoons olive oil 
1 pound chopped kosher shoulder beef 
1 teaspoon ground allspice 
1 teaspoon salt 
1/2 teaspoon cinnamon 
1/4 cup pine nuts 

PREPARATION: 
Before you begin: If you wish to remain kosher, use margarine instead of butter in the pastry dough when making meat-filled pastries and butter for the cheese-filled sambusak. If you do not need to remain kosher, the choice of butter or margarine in the dough is up to you. 

Prepare Pastry Dough: Combine flour and salt. In a separate bowl, cream butter or margarine with a mixer. Alternately blend in the flour mixture and water. When dough begins to come together, knead until it forms a ball. Set dough ball aside to rest and prepare filling. 

Prepare Cheese Filling: Mix Muenster cheese, eggs, baking powder, salt, and sesame seeds until combined. 

Prepare Meat Filling: Gently saute onion in olive oil about 5 minutes until soft, but not browned. Add chopped beef to onions and brown the meat thoroughly. Let cool to room temperature. Add allspice, salt, cinnamon, and pine nuts to meat mixture. 

Make Sambusak Pastries: Preheat oven to 400 degrees F. 

Place 1/2 cup sesame seeds on a plate. Roll heaping tablespoon-size pieces of dough into a ball and press lightly on one side into the sesame seeds. With seed side down, roll into a flat round about 3 inches in diameter. Place 1 teaspoon of filling in the center of the round and fold dough in half so edges meet. Tightly crimp edges. Repeat until dough and filling are used up. 

Bake filled sambusak pastries on ungreased baking sheets for 15 to 20 minutes until golden. 

To Freeze Sambusak Pastries: Place unbaked pastries on a tray lined with parchment paper. Freeze until firm, then remove to a heavy freezer zip-top bag. Remove all the air and seal the bag. Return to the freezer. Bake frozen sambusak pastries on an ungreased baking sheet in a 400-degree F. oven until golden brown, about 20 to 25 minutes. 

Yield: about 60 pastries 



HOMEMADE HO-HOS
(Recipe courtesy of Gale Gand - Food Network)

~Submitted by Beverley, Montreal, Canada

(Don't these almost look good enough to take the time to make? And can't you just hear the Pot Luck crowd exclaiming "WHO made THESE?!!!" :~)))

The cake is a classic French Biscuit au Beurre made with "Dutched" cocoa powder, drizzling in the clarified butter at the end for a unique delicious flavor. The filling used in the commercial version of this is probably made with whipped shortening rather than butter but I just can't bring myself to write a recipe with that ingredient as a filling. ~Gale Gand 

Cake: 
5 eggs 
2 yolks 
3/4 cup brown sugar 
1 teaspoon vanilla extract 
3/4 cup all-purpose flour 
6 tablespoons Dutch-processed cocoa powder 
1/4 teaspoon baking powder 
1/4 cup clarified butter, warm Filling: 
3 cups confectioners' sugar 
1 cup butter 
1 teaspoon vanilla extract 
1 to 2 tablespoons heavy cream 

Glaze: 
12 ounces semisweet chocolate, chopped 
2 ounces cocoa butter or 1/4 cup vegetable oil 

Equipment: 2 half sheet pans with sides 

Preheat the oven to 350 degrees F. To make the Cake: Butter the jelly roll pan and line it with parchment paper; then butter the paper to assure release. 

Bring a saucepan of water to a simmer. 

In the bowl from a standing mixer, combine the eggs, yolks, sugar, vanilla in a bowl and whisk briefly. Set the bowl over the simmering water and stir until warm and the sugar looks dissolved. Attach the bowl to the standing mixer fitted with a whisk, and whip until light and fluffy, about 6 minutes. 

Meanwhile, sift together the flour, cocoa, and baking powder 3 times. 

Remove the bowl from the mixer and, while folding the egg mixture, sift in the flour mixture, little by little, until incorporated. Drizzle in the clarified butter, while folding the batter. 

Immediately pour the batter into the prepared pans dividing equally and smooth the tops with a spatula. Bake until lightly browned and it starts to pull away from the edges of the pan, about 14 to 16 minutes. 

Remove the cakes from the oven and let sit in the pan for 1 minute. Run a knife along the edge to release the cake then flip it out onto parchment paper. Brush the paper (the one you lined the pan with) with water and let soak for 2 minutes. Peel it off the cake. Trim dry edges from the cake. Let cool covered with plastic wrap. 

To make the Filling: In the bowl of a standing mixer, combine the sugar and butter and mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream for spreading consistency, if needed. 

Spread the sponge cakes with a thin layer of the filling, leaving a 1/4-inch space at the far edge. Roll the cake tightly on the long side until you have rolled a 1 1/2-inch thick log. Cut the log off from the remaining sheet of cake and place seam side-down. Repeat with remaining cake. Chill the logs for 30 minutes; then cut into 2 1/2-inch sections. 

To make the Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the cake rolls into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours. 


CHICKEN SALAD

~Submitted by Luanne, FL

This can be made the night before, but don't add the dressing till ready to serve. This also goes well in a tomato cup for individual servings. This recipe may be doubled or tripled.

Ingredients:
2 cups chicken, cooked, cubed
3/4 cup celery, sliced
3/4 cup seedless grapes, green, halved
1 can ( 8-oz ) pineapple tid-bits
1/2 cup chopped nuts ( your choice ) 
1/2 cup mayonnaise
1/2 cup sour cream
salt, to taste

PREPARATION:
In a large bowl, combine chicken, celery, grapes, and peaches; toss gently. Mix mayonnaise and sour cream together and pour over the salad. Add seasoning salt and mix gently. Taste and adjust seasoning. 


CORNBREAD WITH BACON AND CHEESE

~Submitted by Luanne, FL

I think people forget to take hot bread to a potluck. This goes over very well and remember to take a stick of butter for it.

INGREDIENTS:
2 package corn muffin mix (i.e., Jiffy)
1 cup grated sharp Cheddar cheese
10 slices crisply cooked and crumbled bacon
2 egg
milk, as label directs

PREPARATION:
Empty corn muffin mix into a medium mixing bowl. Save about 1 tablespoon of shredded cheese and bacon for topping; stir remaining cheese and bacon into muffin mix. Mix in egg and milk, following label directions.


BANANA SPLIT CAKE

~Submitted by Luanne, FL

I think the younger? generation may not remember this great dessert. It was a big hit back in the 50's and is just as good today!!

Ingredients: 
2 cups graham cracker crumbs 
1 stick (1/2 cup/4oz.) softened margarine 
2 cups powdered sugar 
2 sticks (1 cup/8 oz.) margarine 
2 eggs* (see note below) 
1 tsp. vanilla extract 
5 or six bananas, sliced lengthwise 
1 small can crushed pineapple (drained) 
1 9 oz. container of Cool whip 
Nut and cherries 

Instructions:
Mix first 2 ingredients. Press into a 13 x 9-inch pan. 

Beat powdered sugar, margarine, eggs, and vanilla at high speed of mixer for 15 minutes. Spread over crust. Cover with banana slices. Sprinkle pineapple over bananas. Top with cool whip. Decorate with nuts and cherries. Store in refrigerator until ready to serve. 

*Note-- You may substitute 8 oz's of cream cheese in place of the eggs. I did do this with a large box of cooked vanilla pudding and it turned out well. I would think that 2 boxes of the white chocolate low-fat, no sugar pudding would work well also.


TORTELLINI SALAD

~Submitted by Luanne, FL 

16 ounces cheese-filled tortellini 
1 green and 1 red bell pepper, thinly sliced, 
1 small red onion, julienned 
1/2 cup sliced black or green olives 
1/2 cup crumbled feta cheese 
1 boneless chicken breast half, cooked and sliced
1/4 cup olive oil 
2 teaspoons lemon zest 
1/4 cup lemon juice 
2 tablespoons finely chopped walnuts 
1 tablespoon honey 

Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.

Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.

In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.


FRUIT SALAD WITH PEANUT BUTTER DRESSING 

~Submitted by Larry Holmes, Ontario, Canada 

1 6-ounce can frozen pineapple juice concentrate, thawed 
1/4 cup creamy peanut butter 
3/4 cup salad oil 
4 cups torn lettuce 
1 cup fresh or drained canned pineapple chunks 
1 cup fresh or frozen loose=pack sliced peaches, thawed, OR one 8-ounce can sliced peaches, drained, (juice pack) 
1/4 medium cantaloupe, peeled and cut into wedges 
1/2 cup seedless green grapes, halved 
1/4 cup fresh strawberries, halved 

For dressing: in blender container or food processor bowl, place pineapple juice concentrate and peanut butter. Cover and blend until smooth. Keeping blender running at high speed, gradually add oil through hole in lid or with lid afar till mixture is well blended. Place in covered container; refrigerate until serving time. Stir before using. Line a large platter with lettuce; arrange fruit atop. Provide dressing with salad presentation. 

Makes 8 servings. 


TRAINWRECKERS BEANS 

~Submitted by Larry Holmes, Ontario, Canada 

1/4 pound bacon 
1 pound ground beef 
1 onion, chopped 
2 stalks celery, chopped 
1/2 cup ketchup
1/4 cup maple syrup 
1 can mushrooms, drained 
2 cans (28 ounces each) pork and beans 
1 can ( 19 ounces) kidney beans 

Cut bacon into one-inch pieces and fry in large pan until almost crisp. Add ground beef, onion and celery. Cook until meat is nicely browned. Stir in all remaining ingredients. Spoon the mixture into a large casserole dish. Bake 45 minutes at 350 degrees. 

Serves 6


BEEF UPSIDE DOWN PIE 

~Submitted by Larry Holmes, Ontario, Canada 

1 ? cups flour 
1/2 teaspoon salt 
1/2 teaspoon celery salt 
1/4 teaspoon pepper 
5 tablespoons shortening 
3 teaspoons baking powder 
3/4 cup milk 
1/2 cup chopped onion 
1/2 cup chopped celery 
1/2 pound ground beef 
1 can tomato soup 

Sift flour, baking powder, celery salt together. Add 3 tablespoons shortening. Mix with pastry blender. Add milk and stir until blended. Melt remaining 2 tablespoons shortening in frying pan. Brown beef and drain off fat. Add tomato soup, salt and pepper, onion and celery. Simmer 10 minutes. Pour into 8"x8" baking dish. Cover with biscuit mix. Bake at 425 degrees for 15 to 20 minutes. 

Serves 6 


PORK ORIENTAL 

~Submitted by Larry Holmes, Ontario, Canada 

2 1/2 pounds lean, boneless pork shoulder, fat trimmed 
1/4 cup soy sauce 
1/4 cup salad oil 
4 chicken cubes 
2 cups boiling water 
1 can (19 ounces) pineapple cubes, (save juice) 
1/2 cup white sugar 
1/3 cup mild white vinegar 
4 tablespoon cornstarch 
2 tablespoons mushrooms, water chestnuts, green peppers 

Cut pork into small cubes. Pour soy sauce over pork and stir well. Brown the pork mixture lightly in large frying then cook slowly in salad oil for 10 minutes. While this is cooking, dissolve chicken cubes in boiling water, add the juice from pineapple cubes, white sugar and vinegar. Pour over pork mixture, cover and simmer for approximately 30 minutes; do not overcook. You can make dish up to this point well ahead of time, or you can carry on. Bring this meat and sauce to boiling point and thicken with cornstarch mixed with water. Boil slowly for a few minutes. Add mushrooms, water chestnuts, pineapple cubes and green peppers. Boil only for a few minutes. Serve with a bowl of steamed rice. 

Serves 8. 


BEEF RAGOUT WITH ROSEMARY 

~Submitted by Larry Holmes, Ontario, Canada 

1/2 cup all-purpose flour 
2 teaspoons salt 
1 teaspoon white pepper 
5 tablespoons olive oil 
1 pound stew beef, cut into 1-inch cubes 
4 cups dry red wine 
16 ounces canned tomatoes, undrained 
3 garlic cloves, crushed 
3 rosemary sprigs 
1 large red onion, chopped 
1 medium carrot, peeled and chopped 
1 celery stalk, chopped salt and pepper 

Bouquet Garni: 
6 fresh parsley stems 
3 fresh rosemary sprigs 
1 whole clove 
6 peppercorns 

In a medium-size bowl, combine flour, salt and pepper. Dredge stew beef in seasoned flour. In a large, deep skillet, heat 3 tablespoons of the oiil over high heat. Brown beef, turning cubes until they are evenly browned. Stir in red wine and bring to boil. Reduce heat to low. cover and simmer for 1 hour. 

Add tomatoes with their juice, garlic and rosemary. Simmer ragout , uncovered, for 1 hour, stirring occasionally. 

In a skillet, heat remaining oil over medium heat. Add onions, carrots and celery to skillet. Sauate vegetables for 7 - 8 minutes, until they are partially cooked. Add vegetables to the ragout. Cook, uncovered, for 40 - 45 minutes. Place bouquet garni ingredients in a cheesecloth and tie with a string. Add to the ragout. Season ragout with salt and pepper and simmer for 15 - 20 minutes. 

Remove bouquet garni and rosemary sprigs. Serve with bread. 

Makes 6 servings. 


BREAD PUDDING ROYALE 

~Submitted by Larry Holmes, Ontario, Canada 

1 loaf white bread 
1 cup raisins 
6 eggs, separated 
3/4 cup sugar 
1 teaspoon ground nutmeg 
1 teaspoon ground cinnamon 
8 cups milk 
1 tablespoon vanilla extract 
1/4 cup butter, melted 
3/4 cup sugar 
1 jar (16 ounces) strawberry jam 

Early in the day, cut bread into 1-inch cubes, trimming crusts, if you wish. Divide bread between two 12-cup casseroles. Allow the bread to stand and "dry" t least 1 hour. Sprinkle raisins over. 

In a large bowl, beat egg yolks until thick and creamy with an electric mixer at high speed. Beat in the 3/4 cup sugar gradually until well blended. Beat in nutmeg and cinnamon. Stir in milk and vanilla. 

Ladle mixture over bread cubes and drizzle melted butter over. Let stand 1 hour, or until bread has absorbed egg mixture. 

Bake in moderate oven (350 degrees) 45 minutes, or until puffed and golden; cool on wire racks. Cover with plastic wrap and refrigerate if pudding won't be served within 2 hours. 

At serving time, beat egg whites until foamy and double in volume in a very large bowl with electric mixer at high speed. Add the 3/4 cup sugar, 1 table- soon at a time, until stiff meringue forms. Drop meringue in tablespoons around edges of casseroles. 

Bake in hot oven (400 degrees) 5 minutes or until golden. Spoon jam into centre of each casserole. 

Makes 25 servings.


PINEAPPLE AU GRATIN

~Submitted by Kim M., Manassas, VA 

My mother's friend shared this recipe many years ago. I have made it a zillion times for various potluck functions and people *always* ask for the recipe. When I attend the Christmas luncheon at the hospital where I used to work, I'm not allowed to show up without this dish!

2 15-oz. cans pineapple chunks, drained well
2 c. grated sharp cheese
1 c. sugar
6 T. flour
1 sleeve buttery crackers, crushed
1 stick margarine, melted 

Mix pineapple and cheese together, add sugar/flour mixture and stir, mixing well. Pour into greased 2 qt. dish. Spread crushed crackers over top; pour melted butter evenly over top.

Bake at 325 for 25 minutes. 

Recipe can be doubled or tripled. I recommend using a little less flour/sugar (in other words, no need to exactly double or triple the flour/sugar measurements). 

This is a great potluck dish. People are never sure what it is at first, but once they taste it, they love it.


SOUTHWESTERN TURKEY (CHICKEN) CASSEROLE

~Submitted by Guy S., Orlando, FL (formerly of Southern AZ & TX)

In large mixing bowl:

1 lb Mexican Blend Shredded Cheese (save enough separate to cover the top of the casserole in final step)
2 lbs sliced, diced, or ripped Turkey (chicken if you prefer) meat - white, dark or mixed as preferred
1 - 2 jalapeno peppers (to preferred taste), chopped & juice washed off (be careful if you chop by hand as the juice of this pepper will burn any cut, even minor ones, on your hands - wash hands with soap & water, thoroughly after done, do not touch your eyes or mouth with hands)
Any other chopped vegetables (tomatoes, celery, etc.) as preferred & in volume to preference. 
2 cans Cream-of-Turkey (chicken) soup w/ 1 can of low fat milk (whole, 1%, 2%, as preferred)

Mix these ingredients thoroughly.

On a fry pan: 15-20 corn tortillas (medium size)

On medium heat and after the pan has become hot - add slight amount of cooking oil, fry corn tortillas slightly (not crisp, just enough to begin to be nonflexible). Drain tortillas on Paper towels or preferred medium.

Preheat oven to 350 degrees (F)

In Casserole dish:

Pam (or whatever spray or use cooking oil) the inside of the casserole dish.

Place a single layer of fried corn tortillas on bottom of casserole dish.

Ladle in a layer (thickness as preferred - but be careful or you will run out of it before done) of the mixing bowl mix.

Another layer of corn tortillas.

Repeat until done with tortillas, ending with a final layer of the mix.

Sprinkle the unused shredded cheese on top of casserole.

Cover casserole dish with Reynolds wrap or a casserole dish cover (oven useable).

Put onto the middle shelf of the oven.

Bake 25-35 minutes (many oven vary in heat & circulation) or until mix is bubbling.

Uncover & bake another 5-10 minutes until tope cheese just begins to brown. 

Remove from oven and let set 10-15 minutes to cool enough to cut or spoon and eat safely.

Enjoy! 

PS: This also, before cooking, freezes up nicely and is ready to be baked right from the freezer (allow extra baking time because of freezing). It also, after being baked, can be frozen and is great re-heated in the micro wave.


MARINATED GREEN BEAN SALAD

~Submitted by Nancy F., Sacramento, CA

Ingredients for Salad:

3 pounds fresh green beans
3/4 pound fresh sliced white mushrooms
1 (4 ounce) can sliced black olives, well drained
1 (4 ounce) jar green olives with pimentos, well drained

Ingredients for Dressing:

6 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon dried basil leaves
1/4 teaspoon red pepper sauce, or to taste
1/8 teaspoon course ground black pepper, or to taste

Instructions for Dressing:

Mix dressing ingredients and set aside.

Instructions for Salad:

Wash and string the green beans; cut on the diagonal and cook until crisp tender, about 5 minutes, DO NOT OVERCOOK. When beans are done place under cold water and rinse to stop the cooking process, drain well.

Slice green olives and mix all of the ingredients together, including the dressing and marinate overnight or for at least 4 hours in the refrigerator.

Serves 6 as a side dish.


NANCY'S MARINATED SHRIMP AND RICE SALAD

~Submitted by Nancy F., Sacramento, CA

In the early 1970's I found a recipe on the back of a chicken flavored rice mix box and altered it from Marinated Artichoke Heart Salad by adding and deleting ingredients.

If you can't find chicken flavor rice mix, you can use 1/3 cup raw white rice, of your choice, and cook in 1 (10-3/4 ounce) can condensed chicken broth for 25 minutes or until done.

Ingredients:

1 package chicken flavored rice mix
1 bunch green onions
1 head iceberg lettuce
8 pimento stuffed olives, sliced
1 pound small salad shrimp from the fish market
1/2 cup real mayonnaise, no substitutes
1/8 teaspoon curry powder or more to taste OR use Old Bay Seasoning
1 (8 ounce) bottle good quality Italian salad dressing

Instructions:

Cook rice as directed on the package, omit butter. Place in a large salad bowl, cover and refrigerate, until ready to use.

Clean and slice green onions and place in a zipper plastic bag and refrigerate until ready to use.

Clean, core and chop lettuce and place in a zipper plastic bag and refrigerate until ready to use.

Rinse shrimp and drain well. Put the shrimp in a quart jar, add the salad dressing and curry powder; shake well. Place in the refigerator for at least 4 hours, best if overnight.

When ready to serve salad, drain shrimp, reserving 1/2 cup marinade. Mix mayonnaise and marinade together.

Toss rice, onions, olives, shrimp and lettuce together, then add dressing and toss again. Serve immediately.

Serves 4 as a full meal or 8 as a side dish.


NANCY'S FRUIT SALAD

~Submitted by Nancy F., Sacramento, CA

This salad always went over big at the office, when I was still working.

Ingredients:

2 cups  diced unpared apples
1 orange, peeled, segmented and sliced crosswise
1 cup diced celery
1 cup  sliced red and/or green seedless grapes
1 banana, halved lengthwise and thinly sliced 
1 cup pineapple tidbits, drained, reserve juice
1/2 jar maraschino cherries, drained and cut in half
1/2 cup chopped walnuts
1 cup mayonnaise 
1 tablespoon sugar 
2 tablespoons pineapple juice

Instructions:

After preparing the apples and bananas place in a bowl and pour pineapple juice over the fruit to prevent browning. Before mixing with the other fruit; drain the apples and bananas; reserve the juice for the dressing.

Combine the first 8 ingredients gently, best to use your hands to mix. 

Mix the mayonnaise with the sugar and pineapple juice; stir until the sugar is dissolved. Dress the salad with this. 

Chill before serving. Can be prepared several hours ahead of time, if necessary. 

Makes about 6 servings.


TORTILLA CASSEROLE

~Submitted by Evelyn H., Greeley, CO

1 pkg. tortillas
1 can cream of chicken soup
1 can evaporated milk
1 can chicken
1 can diced green chilies
1 chopped onion or use flakes
Grated cheese

Mix soup, milk, chicken, chilies and onion. Heat mixture. Tear 1/2 of the tortillas in bottom of a 9x13-inch pan. Alternate tortillas, soup mixture and cheese. Bake at 350-degrees for 20-30 minutes.


CHICKEN ENCHILADAS

~Submitted by Evelyn H., Greeley, CO

8 chicken breasts, boiled and chopped
4 cans cream of chicken soup
2 cans cheddar cheese soup
1 cans green chilies
1 large carton sour cream
20-22 flour tortillas
1 lb Monterrey Jack cheese
1 lb cheddar cheese

Mix the first 5 ingredients together in a large mixing bowl. Spoon mixture into tortillas, sprinkle with cheese and roll up. Place in large baking pan or into 2 9x13-inch baking pans. Put the remaining mixture on top and sprinkle the rest of the cheese on top. Bake for 30-45 minutes at 350-degrees for the 2 9x13 inch baking pans or longer for one big baking pan.


CHICKEN AND BROCCOLI CASSEROLE

~Submitted by Evelyn H., Greeley, CO

8 skinless, boneless chicken breasts
2 big heads broccoli
8 oz. mozzarella cheese

Sauce:
1 pint sour cream
2 cans cream of mushroom soup
Grated mild cheese
Seasoned flour

Hammer chicken breast flat between plastic. Cut cheese into 8 slices. Put a piece of cheese on chicken and roll up. Fasten with toothpick. Dip in milk and seasoned flour. Brown in a skillet with hot oil. Cook broccoli in salted water; leave it crisp. Lay in 9x13-inch Pyrex dish. Put browned chicken on top of broccoli. Put layer of sauce on. Sprinkle grated cheese on top. Bake at 350-degrees for 45 minutes.

Watch for those toothpicks!


CHICKEN-ALMOND CASSEROLE

~Submitted by Evelyn H., Greeley, CO

1 (8 oz) pkg. noodles
2 T. butter
2 T. minced onion
1 c thinly sliced celery
2 T flour
1/2 tsp dry mustard
1 1/2 tsp salt or to taste
1/8 tsp pepper or to taste
2 1/2 c milk
2 tsp Worcestershire sauce
1 c. grated or shredded American cheese
2 c diced cooked chicken or turkey
1/4 c. chopped pimento
1/4 c chopped green pepper
1 c. roasted almonds, chopped
1/2 c buttered corn flakes or bread crumbs

Cook noodles according to package directions until almost tender. Drain; rinse with cold water. Melt butter in saucepan; add onion and celery. Blend in flour, mustard, salt and pepper. Add milk and cook, stirring, til transparent, about 5 minutes. Add Worcestershire sauce, stirring constantly. Cook until sauce is smooth and thickened. Stir in cheese, , chicken, pimento, green pepper, well-drained noodles and 1/2 the almonds. Put in a shallow baking dish. Sprinkle with the crumbs and almonds. Bake at 400-degrees for 20 minutes.


ITALIAN BAKED CHICKEN

~Submitted by Evelyn H., Greeley, CO

1/2 c sour cream
2/3 c Italian bread crumbs
1/2 c. Progresso grated
Parmesan cheese
2 1/2 lbs chicken, cut in pieces
1 egg

Preheat oven to 350-degrees. In small bowl, blend sour cream and egg; set aside. In a medium bowl or shallow pan, mix bread crumbs and cheese. Dip each piece of chicken in sour cream mixture and then roll in bread crumb mixture to coat completely. Place chicken in an oiled shallow baking pan. Bake until chicken is tender, about 45 minutes. Serve hot or cold.

Yields: 4 portions. Can double for a pot luck dish.


EASY LASAGNA

~Submitted by Evelyn H., Greeley, CO

1 (26.5 oz) can spaghetti sauce
1 lb grated mozzarella cheese
8 oz cottage cheese
10 lasagna noodles, uncooked
1 lb ground beef or Italian sausage
2 eggs
1 T. parsley
1/2 tsp salt
1/2 tsp pepper

Brown meat. Drain. Add spaghetti sauce. Beat eggs and add to cottage cheese in a bowl. Add parsley, salt and pepper. Spread about 1/4 cup of meat sauce on the bottom of 9x13-inch baking dish. Layer noodles, cottage mixture, meat sauce and cheese, repeating 2 times. Add remaining sauce and mozzarella cheese. Cover tightly with foil and bake at 350-degrees for 1 hour. Let set 10 minutes and serve. 

Note: This is the yummiest with Italian sausage!


MEXICAN CORNBREAD CASSEROLE

~Submitted by Evelyn H., Greeley, CO

2 lbs ground beef
3 onions
1 (10 3/4 0z) can tomato soup
1 can water
1 tsp. salt
1 tsp. chili powder
1/4 tsp. pepper
Dash catsup
1 c. flour
1 c cornmeal
3 tsp baking powder
1 tsp. salt
1 tsp. shortening
1 egg
1 c. milk

Brown ground beef and diced onions. Add tomato soup, water, salt, chili powder, pepper and cat sup; simmer for a few minutes. Mix flour, cornmeal, baking powder and salt. Blend in shortening, egg and milk. Pour meat mixture into a 10x6x2-inch casserole. Spoon cornmeal mixture over top. Bake at 350-degrees for 20 minutes.

6 servings.


POTLUCK DELIGHT

~Submitted by Evelyn H., Greeley, CO

1 lb. ground beef
1 onion
1 can tomato paste
2 T. sugar
3 cans water
1/2 tsp garlic powder
1 tsp. Accent
1 tsp oregano
1 tsp salt
1 tsp chili powder
1/2 c. rice
Frito's
Lettuce
Tomatoes
Cheese
Sour cream or Ranch dressing

Brown meat and onion. Add tomato paste, sugar and seasonings. Simmer, then add rice. Cook 30-40 minutes. Place Frito's on a plate, then the hamburger mixture. Top with lettuce, tomatoes and shredded cheese, then sour cream or Ranch dressing and enjoy!


CROCK POT STEAK DINNER

~Submitted by Evelyn H., Greeley, CO

Note: This is one of our family's favorite Sunday dinners or Potluck dinners, as desired. It is great with a good green salad!

1 round steak, cut into bite-size pieces
1 can golden or cream of mushroom soup
1 can cream of chicken soup
1 can mushroom pieces
1/2 cup water
Flour for dredging
Shortening
Salt to taste
Pepper to taste
Garlic salt to taste

Dip meat into flour. Brown in small amount of shortening. Season with salt and pepper. Place in crock pot. Put water, soups and mushrooms in a skillet together and mix well. Remove to crockpot; pouring over the steak. Cook on LOW for 4-6 hours. Serve with rice or potatoes.


GROUND BEEF ORIENTAL

~Submitted by Evelyn H., Greeley, CO

1 lb. ground beef
2 onions, finely chopped
3 T. butter
1 can cream of chicken soup
1/4 c soy sauce
1/2 tsp pepper
1 can Chinese noodles
1/2 c regular raw rice
1 c. sliced celery
1 can cream of mushroom soup
1 1/2 c water
1 can bean sprouts, if desired

Brown onions and celery in the butter. Remove from pan. Brown rice and ground beef. Set aside. In a buttered 2-quart casserole, combine soups, water, soy sauce and pepper. Add browned onions, celery, ground beef and rice. Stir in bean sprouts. Bake, uncovered, in 350-degree oven for 30 minutes. Uncover and bake for 30 minutes longer. Serve with warmed Chinese noodles.

Yields: 6-8 servings.


MEAT LOAF CHEDDAR CHEESE

~Submitted by Evelyn H., Greeley, CO

2 lbs lean ground beef
1 1/2 c. shredded cheese, divided
2 c. soft bread crumbs
1 egg, slightly beaten
1/2 c chopped celery
1/2 c. chopped onion
1 tsp Worcestershire sauce
1 tsp. salt
1 tsp. pepper
1 (8-oz) can tomato sauce

Combine ground beef, 1 cup cheese, bread crumbs, egg, celery, onion, Worcestershire sauce, salt and pepper. Mix well and shape into a ball. Place in a shallow 9-inch round pan and bake at 350-degrees for 1 hour. Pour off drippings and pour tomato sauce over meat. Sprinkle with 1/2 cup cheese and bake an additional 15 minutes.

Makes 8 servings.


SWEET AND SOUR SPARERIBS

~Submitted by Evelyn H., Greeley, CO

1/2-1 lb spareribs, cut into 1 1/2 inch lengths

Marinate 2-3 hours in:
1 T. light soy sauce
1 tsp ground pepper
1 tsp salt
1 T corn flour
1 T Chinese wine

1/4 c chilies, sliced diagonally
1/2 c pineapple, sliced into cubes
1/2 c onion rings
1/4 c shredded pickled ginger
1/2 c tomato, cut into quarters

Sweet-and Sour Sauce:
1/2 c tomato cat sup
1/4 c shredded fresh ginger
1 T. vinegar
1 T. sugar
1/2 T salt
1/2 tsp pepper
3 c soup stock

Fry marinated ribs until golden brown in 1/2 cup cooking oil, then remove from pan and drain.

SWEET-AND-SOUR SAUCE:

Mix all the ingredients listed above in a pot, heat to boiling, then simmer about 15 minutes. Strain the sauce to remove any lumps. When ready to serve: place the fried pork ribs on a platter. heat 1/4 cup oil in a frying pan until very hot. Put chilies, pineapple, tomato, onion and ginger into the pan and fry until done. Add 1 cup of the Sweet-and-Sour Sauce. In a bowl, mix 2 Tbs corn flour with 3 Tbs water and add this to the mixture in the pan to thicken it, then spoon over the spareribs. Yummy!