Sweet and Sour Chicken

Made by: Debbie

Yes, this dish was so good the dish was empty by the time we got a picture in!

1 lb. chicken or pork cut up and cubed
1 Tbsp. Soy sauce
1 egg white
3/4 cup cornstarch


Mix soy sauce, egg white, and cornstarch.  Put meat cubes in mixture and coat well
Heat oil on pan or deep fryer, drop pieces in, deep frying 3 times, 2 min. Each time.

Sauce
1 cup water
1/4 cup sugar
1/4 cup vinegar
1/4 cup ketchup
2 Tbsp. cornstarch dissolved in 1/4 cup water


Combine all but cornstarch/ water mixture in a saucepan. Bring to a boil, add cornstarch mixture to desired consistency


Add pineapple chunks and serve.

Asian Lettuce Wrap

Made by: Marné

1 lb ground turkey
1 Tbsp soy sauce
1 tsp garlic (minced)
1 tsp ginger root

2 cups cooked rice

16 iceberg lettuce leaves or heart of romaine leaves

Dipping Sauce:
1/3 cup soy sauce
1/3 cup water
3 Tbsp lemon juice
2 tsp minced garlic
1 Tbsp ginger root
1 tsp sugar

Mix together turkey, soy sauce, garlic and ginger.  You can either form these into meatballs or brown turkey in a saucepan.  If you make them into meatballs, broil or grill meatballs for 10-12 minutes, or until cooked through.

Mix dipping sauce ingredients well.

Then layer rice onto lettuce leaf, top with a meatball and roll it up, dip into dipping sauce and enjoy!

Peach Cream Pie

Made by: Kathryn

Graham Cracker Crust (3 pies)
8 ounce cream cheese
2 tablespoons sugar
2 tablespoons milk
4 cups cool whip (thawed)
1 large package of instant vanilla pudding (2 cups milk)
1/2 teaspoon almond extract
6/7 fresh peaches or 4 cups canned
(This makes 3 pies)

1st Layer
Beat 8 oz cream cheese, stir in 2 tablespoons sugar and 2 tablespoons milk. Fold in 1 cup cool whip. Spread on crust. Lay a layer of peaches on top of first layer.
2nd Layer
Combine pudding, 2 cups of milk and almond extract. Stir in rest of cool whip. Pour on top of peaches.
3rd Layer
Decorate peaches on top

Coconut Cream Pie

Made by: Marné

1 can coconut milk
1 cup half and half
2 eggs
3/4 cup white sugar
1/3 cup corn starch
1/4 tsp salt
1 cup flaked coconut, divided
1 tsp vanilla

pie crust
whipped cream

In a saucepan combine coconut milk, half and half, eggs, white sugar, corn starch,  and salt.  Stirring constantly, bring to a boil over low heat. When thickened, stir in 3/4 cup coconut and vanilla.  Pour into baked pie crust and chill for 2-4 hours.  Toast remaining coconut and sprinkle on top.  Serve with whipped cream.

Cherry Chocolate Pie

Made by: Debbie P.

6 ounces semi-sweet chocolate, melted
2 packages (8 ounces each) cream cheese, softened (I used less fat version)
1/3 cup light corn syrup
2 eggs
1/3 cup whipping cream
1-1/2 teaspoons vanilla extract
1 (9-inch) Graham cracker crust
1 can cherry pie filling

Melt chocolate in small saucepan over very low heat, stirring until completely smooth. Set aside.
Beat cream cheese in large bowl with electric mixer until creamy, then blend in melted chocolate.  Gradually add corn syrup, beating until well blended.  Add eggs one at a time, beating just until blended.  Mix in cream and vanilla extract; pour into pie crust.
Bake in preheated 325 degree oven for 40 to 45 minutes until center is almost set. ( Actually more like 50 minutes.)  Cool on wire rack.  Cover and refrigerate for at least 3 hours.  Top with cherry pie filling.

Black & Raspberry Cobbler

Made by: Lynne

6 cups fresh berries 
  (blackberries and/or raspberries)
1/2 cup white sugar
3 Tbsp quick-cooking tapioca pudding powder 
  (or 2 Tbsp cornstarch)
1/4 cup melted butter

Place the berries into a bowl, and drizzle with melted butter.  Combine the sugar and pudding and sprinkle over the berries; toss evenly to coat.  Lightly grease a 9x13 baking dish.  Spread the berries into the dish.

2 1/2 cups flour
1 1/2 cups sugar
1 Tbsp baking powder
1 tsp salt
2 cups milk
1 Tbsp vanilla extract
1/4 cup melted butter

Combine dry ingredients.  Stir in the milk, vanilla, and melted butter until combined but slightly lumpy.  Pour the batter over the berries.  

Bake at 350 degrees for 1 hour or until the berries are tender and the crust is golden brown.

Old World Chowder

Made by: Michelle

1 lb Kielbasa Polish sausage, diced

1 Tbsp butter 

1 large onion, chopped

1 cup celery, chopping

28 oz Baked Beans (Bush or S.W.)

13 oz chicken broth

1/2 tsp pepper

2 Tbsp brown sugar

2 - 4 Tbsp flour (more gives you a thicker consistency)

1 1/2 cup Half & Half

Sauté onion, celery and Kielbasa in the butter.  Add beans, broth, pepper and brown sugar and bring to a gentle boil.  Cover and simmer 40 minutes.  Combine flour and Half & Half, mixing until there are no lumps, then stir into the chowder, stirring until thickened.  DO NOT ALLOW TO BOIL once Half & Half has been added.

Clam Chowder

Made by: Debbie

2 cans clams
2 cups diced potatoes
1 cup chopped onions
1 cup chopped celery

Drain clam juice into a stock pot.  Add vegetables and cover with water.  Boil until tender.

Melt 3/4 cup butter.  Stir in 1/2 to 3/4 cups of flour. Add 2 cups of milk and 2 cups Half & Half. Then add:

1 tsp salt
1 Tbsp sugar
1 1/2 tsp pepper
clams

Add vegetables and liquid to make desired consistency.  Cook over medium heat until thickened.

Ham & Swiss Rolls

Made by: Angela

2 Tbsp. dried minced onions
1 Tbsp. yellow mustard
1 Tbsp. poppy seeds
1 stick melted butter
1 dozen dinner rolls (potato rolls)
1/2 lb. ham
1/2 lb. thinly sliced Swiss cheese

Preheat oven to 325°. In a small mixing bowl mix onion, mustard, poppy seeds, and melted butter. Leaving the dinner rolls intact, slice them open so that you have one solid top and bottom. Place the bottom half in a baking pan.
Line the bottom half of the rolls with cheese slices and ham. Return the top part of the rolls and drizzle the butter mixture evenly over top. Cover with foil and bake for 20 minutes. Remove foil and let bake for another 5 minutes or until top of roll seems toasted. Separate cooled rolls with a sharp knife.

Note- These can be made ahead of time and refrigerated, may require 5 more minutes of baking. Also can be prepared ahead and frozen. Defrost in refrigerator overnight and bake as directed. Great for keeping a pan in the freezer for emergencies. Leftovers can be reheated in the microwave for about 15-20 seconds.
And easily cut in half to serve less!

Recipe from Big Red Kitchen

Apple and Turkey Croissant

Made by: Marné

1 red apple, thinly sliced

Provolone cheese, sliced

Sliced Turkey meat

6 croissants (or a dozen mini croissants)

Leaf lettuce

Orange Cream Spread:

3 Tbsp sour cream
1 Tbsp orange juice concentrate
dash of sugar
dash of lemon zest

Mix together. Set aside.

Open croissants, lengthwise in half.  Spread the Orange Cream spread on both sides.  Then layer as follows: leaf lettuce, turkey slice, Provolone cheese, apple slice, leaf lettuce. Close croissant and open mouth.  Enjoy!

Chicken Wild Rice Soup

Made by: Emma

1 box of wild rice
1 1/4 cup water
1 chicken bouillon
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/4 cup butter
1/4 cup flour
3 cups chicken broth
parsley (fresh or dried)
1 cup whipping cream
2 cups cooked chicken, diced or shredded

Combine rice and seasonings, water, and bouillon cube.  Bake for 1 hour at 325.  Saute onion, celery, and carrots in butter.  Stir flour in, then add broth and parsley.  Stir until thick.  Add baked rice, cream and chicken.  Cook for 5 minutes.  Serves 4-5.

Fresh Basil Pesto

Made by: Lynne

1 cup fresh basil leaves, firmly packed

1/4 cup Parmesan cheese

1/4 cup olive oil

1 clove garlic (or 1 tsp garlic paste or 1/2 tsp garlic powder)

2 Tbsp sunflower seed kernels

Mix in food processor.

Serve over your favorite pasta. Enjoy!

Maria's Salsa

Made by: Maria

4 cups diced tomatoes

1/4 cup finely diced onion

1 finely diced jalapeno

juice of 1 lime

1 tsp salt

1 finely diced clove of garlic

1 diced green pepper

1/4 bunch of chopped cilantro

Mix it all together and let it sit for at least one hour, then refrigerate. The longer it sits, the better it will be!

Debbie's Fresh Salsa

Made by: Debbie

7-10 large tomatoes, chopped

2 jalapeno peppers (stems and seeds removed), chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1/2 onion, chopped

1/4 tsp minced garlic

1/8 tsp oregano

1 tsp salt

1 Tbsp lime juice

1/4 cup red wine vinegar

Mix together, let sit a minimum of 1 hour before serving for full flavor. (If more heat is desired, leave some seeds in the jalapenos).

Ratatouille

Made by: Marné

2 Tbsp olive oil

3 cloves minced garlic

2 tsp parsley

1 eggplant, cut into 1/2 inch cubes

salt to taste

1 cup grated Parmesan cheese

2 zucchini, sliced

1 onion, sliced into rings

2 cups sliced fresh mushrooms

1 green bell pepper, sliced

2 large tomatoes, sliced

Preheat the oven the 350 degrees. Coat 1 1/2 qt casserole dish with 1 Tbsp olive oil.

Heat remaining oil in a skillet over medium heat. Saute garlic until lightly browned, then mix in parsley and eggplant. Saute until eggplant is soft (around 10 minutes). Season with salt.

Spread eggplant over bottom of dish. Sprinkle with a few tablespoons of parmesan cheese. Next spread zucchini in an even layer on top. Lightly salt and sprinkle with parmesan cheese. Continue layering in this fashion with onion, mushrooms, bell pepper and tomatoes, topping each layer with a sprinkling of salt and cheese.

Bake covered for 30 minutes. Remove cover and bake for another 15 minutes or until soft.

* For softer onions, saute before adding to casserole.

* You can also layer the vegetables right into the skillet and then cook on the stove for 30-45 minutes.