Coconut Macaroons (Carolyn)

Waiting recipe

Saffron Rice (Mary)

1 pkg Vigo Saffron Yellow Rice
1 chopped bell pepper
1 chopped onion
1 chopped clove garlic
1 Tablespoon olive oil
3 cup water
1 pkg chopped pepperoni

Saute bell pepper, onion, and garlic in olive oil.
Bring water to boil and add 1 pkg saffron rice.
Boil 15 minutes.
Add sauteed veggies and pepperoni to boiling rice and boil 15 minutes more.

Fruit Dip ( Joycelyn)

1 6 oz carton lemon yogurt
 8 oz. softened cream cheese
1 jar marshmallow cream

Blend all ingredients together until smooth.
Serve with your choice of fresh fruit.

I like more lemon flavor so I add a couple of drops of lemon essential oil.

I have also used pineapple yogurt in place of the lemon yogurt and it is very good also.
 

Beef Enchiladas (Judy)

1 cup chopped tomatoes
1 lbs hamburger 1 bunch green onions chopped
1 small purple onion chopped
1 cup multi colored bell peppers chopped
1/4 cup chopped Italian parsley
1 Tablespoon lemon pepper
1 Tablespoon Mrs. Dash
Brown all these together and then add one (8oz.)can cream of chicken soup

Mix together the following to make a sauce:
1 28oz. can green chili enchilada sauce
2 8oz. cans cream of chicken soup
1 cup sour cream

Fill and roll flour tortillas and place in a baking pan.
Pour sauce over rolled tortillas and top with grated cheese.

Mexican Shredded Beef (Joycelyn)

4 lbs chuck roast
1 Tablespoon chili powder
1 teaspoon cumin
1 Tablespoon smoked paprika
1 cup beef stock (broth)
2 Tablespoons tomato sauce
4 chipotle peppers in adobo sauce minced
1 large onion diced
8 cloves garlic minced

Combine the spices in a bowl. Rub spices into the beef, covering all the nooks and crannies and each side evenly.

In a skillet, heat 1-2 tablespoons olive oil until shimmering. Sear the meat on each side. Remove and place in a large slow cooker.

With the skillet remaining over the heat, deglaze with the beef stock and scrape up any brown bits. Whisk in the tomato paste and chipotle peppers. Boil for a 2-3 minutes.

Meanwhile, add the onion and garlic to the top of the beef in the slow cooker.

Add the broth mixture to the slow cooker. Cover and cook on low for 6 to 8 hours.
Once the meat is fork tender, remove and shred with two forks.

Pour a portion of the sauce, including the onions, over top of the meat and let it cook in the slow cooker for 1-2 hours to soak up the sauce and enhance the flavor.

Remove from slow cooker and drain.

Use this meat to make Chimichangas, Tacos, Burritos,Enchiladas, or Taco Salad

To make the pepper tomato sauce, I used a well drained pint of canned diced tomatoes and one 7 oz. can peppers in adobo sauce. I blended them together in my Vitamix blender so they were a paste. I used half of this sauce in the recipe and put the other half in a freezer bag to use the next time I make this meat.

Cranberry Chicken (Christy)

Christy said she puts chicken breasts in a baking dish with 1 can of whole cranberry sauce and about 1/2 bottle of Catalina Dressing and bakes until chicken is cooked through. YUM!

Hawaiian Haystacks (Joycelyn)

Ingredients

2 cups long grain white rice
4 cups water
1 pounds skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup (I used Cream of Celery)
1 1/2 to 1 3/4 cup chicken broth
1 cup sliced olives
3/4 cup shredded Cheddar cheese
3/4 cup chopped tomatoes
3/4 cup chopped green onions
1 cup pineapple chunks, drained
1/2 cup unsweetened flaked coconut
1 cup chow mein noodles
Optional--any other veggie of you choice

Directions

1. Place rice and water into a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. Set aside.
2. Meanwhile, place the chicken breasts into a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. Remove from the water and shred or cube.
3. Return the shredded chicken to the saucepan, and stir in soup and chicken broth. Simmer for 15 minutes.
4. To serve, place one cup of cooked rice onto a plate, spoon some of the chicken mixture over it, then top with small amounts of Cheddar cheese, tomatoes, green onions, pineapple chunks, coconut and chow mein noodles.

Freezer Dough (Joycelyn)

Place in Large Mixing Bowl in the order listed:
2 c. flour
2 T. dry Yeast
½ c. sugar
2/3 c. dry powdered milk
1½ t. salt

In a 2 cup measuring cup pour in ½ cup oil and 1 ½ cups of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth.
Add 2 eggs and 1 more cup of flour – Mix Well.
Add 2 more cups of flour and mix well. You may need to add ½ to 1 cup more of flour at this point – add about ¼ cup at a time. You want a soft smooth dough but not overly sticky.

Cover with saran wrap and let rest for 20-30


Punch down the dough

Now you can:
cover the rolls with that same piece of saran wrap and place them in the refrigerator to bake within the next 24 hours
OR put them in the freezer to use in the next month
OR you can let them rise for a few minutes while the oven preheats and bake them.

Bake at 375 for 15-17 minutes.

If you put them in the refrigerator to bake later; when you take them out of refrigerator, remove the saran wrap, let them sit while the oven preheats, and then bake as directed above.

If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in refrigerator) and then bake.

This is a basic freezer dough you can use it to make all sorts of bread dishes—
Cinnamon Rolls, Orange rolls, Cinnamon Pull-aparts—Monkey bread, Pizza, Hamburger buns, Sandwich rollups, Bread etc.

For Crescent rolls:

Punch the dough down and divide the dough into 3 even pieces. On a sprayed OR floured surface, roll each piece of dough into about a 10 inch circle (about ½ inch thick). Cut each circle into 8 pieces like cutting a pie. Then roll each piece starting at the widest edge to form a crescent roll. Place on a greased cookie sheet. Makes 24 rolls. (You can shape the dough in any way that you choose – crescent rolls are just my favorite shape.)

Hot Cocoa Mix (Joycelyn)

Ingredients:
One 25.6oz box of instant nonfat dry milk
One large container of Nestle Quick (chocolate milk flavor)
One pound powdered sugar
8 oz powdered creamer
1 tablespoon salt
2 cups cocoa powder

Directions
1.Simply mix all of the ingredients together in a very large bowl. Divide into more bowls if a large enough bowl isn't available. This recipe makes an extremely large batch, but it's worth the trouble! A large, lidded bowl like the 26 cup capacity Tupperware Fix-n-mix bowl is ideal. Instead of stirring with a spoon, one can simply throw all the ingredients in the bowl, attach the lid tightly, and shake until everything is evenly mixed.
2.Fill one third of a mug with the cocoa mix in its powdered form, then fill the rest of the mug with hot water. Even using water, this cocoa is incredibly rich and delicious, but for a truly decadent experience, mix hot milk into the powder.

Crispy Herbed Pizza Dough -freezable (Joycelyn)

Dough:
4 1/2 teaspoons yeast
1/2 teaspoon sugar
1 1/2 cups hot water
3 1/2 cups flour
1 teaspoon salt
2 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon crushed red pepper flakes

Mix all ingredients in kitchen aid and let it do the kneading :) Let dough rise 1 hour.

Preheat oven to 500.

Cut dough into 2 pieces. Roll into 2 large pizza circles.

Cook dough on hot pizza stone about 5 minutes or until lightly browned. (one at a time)Some of mine bubbled up and I just kinda pushed the air out.

Let the crust cool for about 10 minutes.

Toppings:
Pizza sauce: of your choice
2 cups mozzarella cheese
1/2 teaspoon oregano
1 teaspoon crushed red pepper flakes
2 tablespoons cornmeal
Toppings of your choice: I used pepperoni, sausage, bacon, olives, onion, green peppers

Top with pizza sauce and cheese. Ending with the herbs and pepper on the very top.

Bake until cheese if melted and lightly browned or freeze for later.

To freeze: Place on cardboard rounds or cookie sheet and flash freeze. When frozen, wrap tightly with plastic wrap.

To bake after freezing, bake at 400 degrees for 12-15 minutes or until cheese is melted and bubbly.

Soup Or Sauce Mix --- *SOS (Peggy)

Busy cooks are always looking for shortcuts in meal preparation. Making and using Soup or Sauce(SOS) mix from food kept on hand can provide many opportunities for such shortcuts. By using SOS many basic dishes become quicker and easier to make as well as more flavorful.

Things to know
* SOS mix can be used in a variety of recipes such as soup, gravies, creamed
vegetables, skilet meals, and casseroles.
* SOS mix can be substituted for a can of cream soup in any recipe.
* SOS mix saves time if you plan munus.
* SOS mix is fat free.
* SOS mix save money. Making mix from ingredients kept on hand is less expensive
than buying a commercial mix in the store.

The Mix
Ingredients:
2 c powdered non-fat dry milk
3/4 c cornstarch
1/4 c instant chicken bouillon
2 T dried onion flakes
2 t Italian Seasoning
Direcions:
Combine all ingredients in a re-closeable plastic bag,
mixing well.

Yield: Equal to 9 cans of cream soup

To substitute for 1 can of cream soup:
1. combine 1/3 c of dry mix with 1 1/4 c of cold water.
2. cook and stir on stove top or in microwave until thickened
3. add thickened mixture to casseroles as you would a
can of soup.

Storage
Store in closed plastic bag or air-tight container until
ready to use. It does not have to be refrigerated.


Potato Soup
Ingredients:
1/3 c *SOS
1 1/4 c cold water
1 c cooked potato cubes
Directions:
Combine SOS mix with water. Cook and stir on stove top or in microwave until
thickened. Add potato cubes. Opt. you may add celery and grated carrots while
cooking potatoes.

Broccoli Cheese Soup
Ingredients:
1/3 c *SOS
1 1/4 c cold water
1/3 c fresh or frozen broccoli
1 c cheese, grated
Directions:
Combine SOS mix and broccoli with water. Cook and stir on stove top or in
microwave until thickened. Add grated cheese and mix until well blended.

Chicken Stuffing Casserole

















1 box stove top stuffing
1/3 c SOS
1 1/4 c cold water
1-2 c cooked cubed chicken
Make stuffing as directed on box. Mix and cook SOS and water til thickened.
Layer stuffing and chicken in casserole dish and top with prepared SOS mix.
Bake uncovered 15-20 min

Paper Fortune Cookies (Laura J)

Fold a regular cupcake liner in half.
Stitch (with sewing machine) around the outer edge of the liner.
Leave about 1/4 inch unstitched at the end for an opening to put the candy in.
(I used after dinner mints, as they are small and dry)
With your finger, push the center up to create the fortune cookie shape.

Hot Mustard for Pork & Seeds (Donna)

1 4oz. can dry mustard (Coleman)
1 cup cider vinegar
Mix mustard and vinegar together and let stand over night.
Next day beat with a mixer:
2 eggs
1 cup sugar and mustard mix
Cook in double boiler until thick, Cool
Add:
1 1/2 cup mayonnaise
Beat well.
Refrigerate

Egg Foo Young (Christy)

3t vegetable oil
1 slice fresh ginger root, minced
6 green onions, chopped
2 stalks celery, chopped
2 cups bean sprouts, may used canned or fresh
2 mushrooms, sliced
1 green bell pepper, may omit
1/2 cup chopped ham (chicken or shrimp may be used also)
1 t salt
6 eggs beaten

1. Heat oil in large skillet on medium-high heat. Saute ginger, salt veggies and meat until tender.
2. In large bowl beat eggs well and then and veggie mixture.
3. Heat skillet with small amount of oil. Pour 1/2 c egg mixture in skillet and brown on each side (like making pancakes!)repeat until done. Makes about 8-10.

Sauce
1c chicken broth
1/2T cornstarch
1T sugar

Mix well until sugar and cornstarch are dissolved. Cook over high heat until it boils and thickens. Serve over Egg Foo Young.

Cantonese Chicken (Gail)

chicken, coated with flour and fried as usual
juice from 1 can mushrooms
juice from 1 or 2 cans bean sprouts
juice from 1 can bamboo shoots
juice from 1 can water chestnuts
2-3 chicken bouillon cubes
1 c. water
cornstarch to thicken
2 Tbsp. soy sauce

Add all juices, bouillion cubes, water and soy sauce. Bring to a boil. Thicken with corn starch. (Add more water or soy sauce to flavor>) Add almonds or cashews for a garnish.
(Use the bean sprouts, mushrooms, bamboo shoots and water chestnuts in the chow mein.)

Chow Mein (Gail)

1 stalk chopped celery
1 large onion, sliced
1 can bamboo shoots
1 can bean sprouts
1 can water chestnuts
1 can mushrooms
salt and soy sauce to taste
chow mein noodles

Cook covered and steam until vegetables are tender. Drain juice and thicken with cornstarch and pour back over chow mein. Add salt and soy sauce to taste. Serve hot over Chinese noodles.

Cashew Chicken ( Mary)

Cashew Chicken- from Hamilton Beach:
2 pounds boneless skinless chicken breasts
4 cloves garlic
1-inch piece of ginger root, peeled
1 bunch green onions, roots trimmed
2 tablespoons vegetable oil
1 tablespoon flour
3/4 cup chicken stock or broth
1/4 cup pineapple juice
3 tablespoons soy sauce
1 teaspoon dry mustard
1 cup roasted cashews
1 can (8 oz.) sliced water chestnuts, drained
Cooked rice

1.Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely chopped. Remove chicken and set aside.

2.Place garlic and ginger in work bowl and pulse until minced. Add green onions, white part and 2-inches of green top, and pulse until chopped.

3.Heat oil in skillet over medium high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook about 7 minutes, or until chicken is done. Use a slotted spoon to remove chicken and vegetables.

4.Sprinkle flour into skillet. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice, soy sauce, and mustard. Stirring frequently, bring to a boil and cook until thickened, about 5 minutes.

5.Return chicken/vegetables to skillet, add cashews and water chestnuts. Heat through. Serve over rice.

Serves: 8

The Best Fried Rice Ever (Mary)

3 cups cooked rice

3 eggs

1/4 cup green onions

1/2 cup white onion

1/2 cup diced carrots

1/2 cup diced celery

1 cup chicken broth

1/4 cup soy sauce

3 tablespoon vegetable/olive oil



Make 3-4 cups white rice set aside and cool. Lightly scramble 3 eggs set aside. Cook green and white onions, carrots, and celery in oil until half done, then add chicken broth and soy sauce until vegetables are lightly crispy. Add rice and eggs and cook until hot.

Stir Fry (Joycelyn)

In fry pan cook the following until tender-do not over cook:
1 cup shredded carrots
1 cup chopped onion
1-2 cup chopped broccoli
1/8 cup olive oil
1/8 cup sesame oil
Add the following to the above cooked vegetables and cook until heated.
1 5 oz. can chopped water chestnuts
1 8 oz. can chopped bamboo shoots
1 15 oz.can chopped young corn (the little ones on the cob)
Place all vegetables in a bowl and set aside.
In a fry pan cook l pound of thinly sliced tender steak** until done.
Add 3 Tablespoons cornstarch to 2 14.5 oz cans of beef broth. Pour broth over beef and bring to a boil, stirring constantly. Add 1 Tablespoon grated fresh ginger and 4 tablespoons soy sauce then mix well.
Add cooked vegetables and serve over cooked rice. Top with more soy sauce if desired
** I use left over cooked roast for the meat so it is very tender.
Chicken could be used in place of the beef (make sure to replace the broth with chicken broth)

Lettuce Wraps (Laura S.)

Ingredients:
8 oz. can of Bamboo shoots (drained and minced)
8 oz. can of Water Chestnuts (drained and minced)
2 TBSP of Hoisin sauce
2 TBSP peanut butter (I have never used this because I do not like peanut butter but the recipe calls for it)
3 TBSP of Water
2 tsp of soy sauce
2 tsp of splenda
2 tsp of red pepper flakes (less if you do not like hot, it gives it a definite kick)
Mix these ingredients together and set aside.

1 TBSP mined garlic
1 cup of chopped onion
2 tsp fresh grated ginger
Sauté these and then add meat to brown.
1/2 -1 pound of ground turkey (recommended), chicken, or beef.
1 tsp sesame seed oil (I have not always used this and it tasted fine)
When meat is cooked add bamboo/chestnut mixture and sesame seed oil. Cook for about 2 minutes.

Serve with:
sliced green onions
lettuce leafs
cooked rice (goes nicely with this dish)

Chinese Cheesecake (Peggy)

Ingredients
Canola oil, for frying
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, fresh preferred
1 tablespoon ground cinnamon
Directions
Heat 1-inch of canola oil in large saute pan, to 325 degrees F.

In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.

Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.

Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.

Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.

Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.

Chex Delight ( Donna)

Boil for 5 minutes:
1 cup sugar
1 cup light corn syrup
1 cup margarine
Then add:
1 teaspoon vanilla
1 teaspoon baking soda
Pour over and stir to coat:
17 oz Rice Chex (or 1/2 Corn Chex & 1/2 Rice Chex)
4 oz. slivered almonds
7 oz. coconut

Reese's Chewy Chocolate Cookies (Reba)

1 1/4 cup margarine softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted flour (2 1/4 - 2 1/2 flour)
3/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips (or flavor of your choice)

Cream margarine and sugar until fluffy. In a large mixing bowl add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 for 8 to 9 minutes. (Do not over bake---Cookies will be soft. They will puff during baking and flatten upon cooling) Cool on cookie sheet until set about 1 minute Remove to wire rack to cool completely. Makes about 4 1/2 dozen.

Coconut Candy (Joycelyn)

1 lb powdered sugar
1 lb fine coconut
1 can sweetened condensed milk
1/2 cup butter (melted)
1 teaspoon vanilla
Optional... 1 cup finely ground nuts of you choice

Mix all ingredients in a large bowl.
Shape into small balls and place on a wax paper lined cookie sheet. Refrigerate over night.
Melt 1 large bag semi-sweet chocolate chips and 3 tablespoons shortening in a double boiler. Dip candy and set on wax paper. Spoon some of the melted chocolate into a zip lock bag. Cut the bottom corner of the bag with scissors then squeeze and drizzle chocolate stripes over coconut candy.
Best if stored in refrigerator

English Toffee (Peggy)

2 c butter
2 c sugar
2 Tbsp corn syrup
6 Tbsp water
1 tsp vanilla
1 c almonds slivered, opt.
1 c almonds ground, opt
1/2 t salt
1 lb dipping chocolate
Melt butter and grease sides of heavey kettle. Add syrup, salt and water. Add sugar
and cook to dissolve. Add slivered almonds and cook to 290* or hard crack stage,
stirring constantly. Add vanilla and pour to 3/8 inch thickness onto buttered cookie sheet.
If desired, mark into small squares and dip in chocolate after cooling thoroughly.
Otherwise spread with melted chocolate and sprinkle with ground almonds.