Lemon Loaf

Lemon Loaf
By: Susan Kirby

6 Tbsp. butter/margarine
1 c. white sugar
2 well-beaten eggs

Cream together, add grated rind of 1 lemon.

1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt

Sift together and add to above mixture in small quantities, alternately with 1/2 c. milk.

Bake 1 hour at 350 degrees. Make 1 large or 2 smaller loaves.
Cool in pan for 5 minutes.

Mix together:
juice of 1 lemon
1/2 c. white sugar

Brush mixture over loaf while still warm.

Buttermilk Syrup (Magleby's)

Buttermilk Syrup (Magleby's)
By: Susan Kirby

1 c. buttermilk
1 c. butter
2 c. sugar

Combine in large pan and bring to a boil, using a whisk, stir occasionally.

Remove from heat and add vanilla and baking soda, stirring with the whisk.
2 tsp. vanilla
1 tsp. baking soda

This will foam up to the top of the pan. Be careful!

Quades Favorite Zucchini Bread

Quades Favorite Zucchini Bread

By:  Blake Mathews

1 Cup oil
2 Cups sugar
3 eggs
2 tsp. pure vanilla extract
2 Cups raw zucchini, peeled and shredded
3 Cups flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
1 Cup chopped nuts

Preheat oven to 325. Place oil and zucchini in a blender and blend. Add sugar, eggs, and vanilla blend well.
In a large bowl sift flour, baking soda, salt, cinnamon, and baking powder together and mix. Add zucchini mixture to flour and blend well. Stir in nuts.
Pour into 2 greased and lightly floured 9x5 inch loaf pans. Bake for 1 hour. Cool in pans for 10 minutes.

Bean Delight

Bean Delight
By:  Joyce Jensen


1 can chili beans
1 sm can tomato sauce
½ lb. Hamburger
½ chopped onion
¼ chopped bell pepper
¼ cup salsa
½ tea. garlic or 1bud crushed
1 cup grated cheese
6 corn tortillas or corn tortilla chips
Lightly greased a 9x9 pan.
Brown hamburger in a frying pan.
Add garlic, onion and bell pepper and sauté.
Remove from heat.
Combine chili beans, tomato sauce, and salsa with hamburger mixture.
Stir to blend.
Tear corn tortillas into bite size pieces and place on the bottom of a 9x9 (lightly greased) pan OR cover the bottom of the pan with corn chips
Pour ½ of the hamburger mixture on top of chips
Repeat: add a second layer of torn tortillas or chips and cover with the hamburger mixture.
Sprinkle cheese on top

Best if refrigerated for several hours or over night.
Bake at 350 for about 30 min. (until cheese melts).

Dutch Butters

Dutch Butters
By:  Lynne Shumway
1 cup cornflakes     6 oz sugar
8 oz butter       10 oz flour
1 egg yolk      grated rind of one orange

Cream butter and sugar, then add egg yolk and grated rind. Mix well. Fold in the flour and Corn Flakes. Turn out onto a floured board, roll and cut into biscuit shapes about 1/8 in thick. Glaze with beat egg white and decorate with halved blanched almonds or glazed cherries.
Bake in moderate oven till lightly tinted.

Pumpkin Soup

Pumpkin Soup
By:  Lynne Shumway
2 tbsp butter      1 onion, chopped
2 cloves garlic, finely chopped   1 potato, peeled and thinly sliced  
1 lb butternut pumpkin, cut into 1 inch pieces 1 oz freshly grated ginger
5 cups chicken or vegetable stock   2 tomatoes, skins removed, chopped
1/2 tsp grated nutmeg    salt and freshly ground black pepper

Melt the butter over a medium heat in a large saucepan. Add the onion, garlic, potato, pumpkin, and ginger. Cook, stirring, for five minutes.
Add the stock, tomatoes, nutmeg, and season to taste. Bring to the boil and simmer for 30 minutes until the vegetables are tender. Allow to cool slightly, then puree with blender.
Suggestions:
For a light Indian flavor, add ground coriander, cumin, and a little garam masala when sautéing the vegetables.
Make an Asian-inspired soup by sautéing the vegetables in peanut oil. Just before serving, add some sweet chili sauce and a tin of coconut cream, Garnish with chopped coriander or toasted cashew nuts.

KIDNEY BEANS & HAMBURGER

KIDNEY BEANS & HAMBURGER

By:  Sheri Thorn 

1 pound ground beef

1 small onion chopped

2 large cans red kidney beans

 

Brown meat and onions.  Add Kidney beans.  Cook together until beans are hot.  

 

We serve this with cheese on top. 

SPINACH DIP

SPINACH DIP

By: Sheri Thorn 

1 Pkg Knor leak soup

8 ozs sour cream

16 oz frozen chopped spinach - thawed

1 cup mayonaise

green onions chopped - to taste

 

Mix all ingredients together.  We put it in a bread bowl and eat it with fritos, crackers, carrots, chips, etc.

 

Taste better it it sits in the refrigerator for an hour.

Blue Ribbon Carrot Cake

Blue Ribbon Carrot Cake
By:  Mary Crafts at Culinary Crafts
Submitted by:  Janae Moss

Polka-Dot Cookie Balls

Polka-Dot Cookie Balls 

By:  Gail Benuzillo


1 ½ cup Marshmello crème (one 7 oz jar)
¾ cup Creamy Peanut Butter
2 ½ cup Rice Krispy Cereal
¾ cup Peanut Butter Chips (half bag)

Combine and mix well.  Make 1 inch balls and place on wax paper.  Let stand 20 minutes to set.  Store in airtight container in fridge. 

Lemon Drop Candy Cookies Recipe 

By: Gail Benuzillo

35 min | 25 min prep

4 -5 dozen

• 2 cups sugar
• 1 1/2 cups Butter Flavor Crisco
• 3 large eggs
• 2 teaspoons vanilla
• 1 teaspoon lemon extract
• 4 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 zest of lemon
• 1 (6 ounce) package lemon drop candies, crushed in blender
• 1 cup powdered sugar
• 1 lemon, juice of

1. Preheat oven to 350°.

2. In mixing bowl cream sugar, shortening and eggs; add extracts.
3. Stir in dry ingredients, lemon zest and crushed lemon drops.
4. Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes.
5. Note: Cooking spray works well too.
6. Let cool slightly on pan 1 to 2 minutes.
7. Make a glaze by mixing powdered sugar with lemon juice; then brush lightly over cookie tops. Let cookies cool completely.

For the Glaze

• 1/4 cup sugar
• 2 tablespoons fresh lemon juice

Ice Cream in a Bag

Ice Cream in a Bag
By: Gail Benuzillo


½ cup 2% or whole milk
½ cup Heavy Whipping Cream
¼ cup Sugar
¼ tsp Vanilla
Mix-ins
¾ Rock Salt
2-4 cups Ice
1 Quart and 1 Gallon Ziploc Bag
Pour first 5 items into quart bag and seal.  Place inside the gallon bag.  Add ice and salt, seal.  Rock gently using gloves or a towel for 10-12 minutes.
Will keep overnight in freezer just fine.

Molasses Cookies

Molasses Cookies
By: Tanya Forsyth

Preheat Oven 350
Time 10-12 minutes

1 Cup Sugar
3/4 C Shortening
1/4 C Molasses
1 Egg

Combine these ingredients then add

2 Cup Flour
1/4 Teaspoon Salt
1 Teaspoon Cloves
1 Teaspoon Cinnamon
1 Teaspoon Ginger
2 Teaspoon Soda

Roll dough into small 2 inch rounds roll in sugar
flatten slightly with a lid.  Cook in heated oven 350 degrees
10-12 minutes.

Orange Chicken

Orange Chicken

By: Rhonda Crabtree

4-6 boneless chicken breasts

2 T. flour

1 tsp. salt

1 garlic clove, minced

1/4 c. slivered almonds

1 c. orange juice

1/4 tsp. thyme

1 tsp. rosemary

1 1/2 c. water

Preheat oven to 350.  Place chicken in a 9x13-inch pan.  In a sauce pan combine flour, salt, garlic, almonds, orange juice, thyme, rosemary and water.  Bring to a boil and pour over chicken.  Bake for 40 minutes.  (For a more intense orange flavor we usually add orange zest.)  Serve with Oriental Rice.

Rice:

1 (4-oz.) can mushroom pieces, drained

3-4 green onions, chopped

1/4 c. slivered almonds

3 c. cooked rice

1/4 c. butter

In a frying pan combine mushrooms, onion, almonds, rice and butter.  Fry until lightly browned.

CHICKEN DIVAN CREPES

CHICKEN DIVAN CREPES
By: Kirra Cook

All-Purpose Crepe Batter
4 eggs
1/4 teaspoon salt
2 Cups flour
2 1/4 Cups milk
1/4 Cup melted butter

Combine ingredients in blender.  Blend for about 1 minute.  Scrape down sides and blend another 30 seconds until smooth.  Refrigerate batter for at least an hour.  Cook on upside down crepe griddle or in traditional pan.  Makes about 32 to 36 crepes.

Chicken Divan Crepes

1/4 Cup butter
1/4 cup flour
2 Cups chicken broth
2 teaspoons Worcestershire sauce
3 Cups grated cheddar cheese
2 Cups dairy sour cream
1 1/2 lbs. broccoli, cooked and drained
2 Cups chopped cooked chicken
12 cooked crepes

Over medium heat, melt butter in small saucepan.  Stir in flour and cook until bubbly.  Add broth and Worcestershire sauce; cook, stirring until thickened.  Add 2 cups cheese.  Empty sour cream into medium bowl; gradually add the hot cheese sauce, stirring constantly.  Place some of the broccoli and chicken in a crepe.  Spoon 1 Tablespoon of sauce in crepe.  Fold crepes over.   Place in shallow baking dish.  (lined up like enchiladas) Pour remaining sauce over the top.  Sprinkle with remaining cup of cheese.  Cover and heat in 350 degree oven for 20 to 30 minutes.  Makes about 12 crepes.