efnep cookbook

FROM EVERYDAY MEALS TO GOURMET

(EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM)

THE EFNEPCOOKBOOK

Editors

Paula ScottUSU EFNEP Staff 2011Marie StosichUSU Extension

Paula ScottUSU EFNEP Staff 2011Marie StosichUSU Extension

COOKBOOK

ABOUT EFNEP

The National Institute of Food and Agriculture (NIFA)’s Expanded Food and Nutrition Education Program (EFNEP) is a unique program that currently operates in all 50 states and in American Samoa, Guam, Micronesia, Northern Marianas, Puerto Rico and the Virgin Islands. It is designed to assist limited-resource audiences in acquiring the knowledge, skills, attitudes and changed behavior necessary for nutritionally sound diets and to contribute to their personal development and the improvement of the total family diet and nutritional well-being.

For more information, check out:http://www.csrees.usda.gov/nea/food/efnep/efnep.html

FROM EVERYDAY MEALS TO GOURMET

Editors Graphic Design & Layout PhotographyPaula ScottUSU EFNEP Staff 2011Marie StosichUSU Extension

Ashlee Karren Andrew Diamond

COOKBOOKTHE EFNEP

PUBLICATION TEAM

Utah State University is committed to providing an environment free from harassment and other forms of illegal discrimination based on race, color, religion, sex, national origin, age (40 and older), disability, and veteran’s status. USU’s policy also prohibits discrimination on the basis of sexual orientation in employment and academic related practices and decisions. Utah State University employees and students cannot, because of race, color, religion, sex, national origin, age, disability, or veteran’s status, refuse to hire; discharge; promote; demote; terminate; discriminate in compensation; or discriminate regarding terms, privileges, or conditions of employment, against any person otherwise qualified. Employees and students also cannot discriminate in the classroom, residence halls, or in on/off campus, USU-sponsored events and activities. This publication is issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Noelle E. Cockett, Vice President for Extension and Agriculture, Utah State University.

(EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM)

9 Appetizers & Sauces

75 Soups & Salads 99 Breads & Desserts

27 Main Dishes

Recipes in this section consist of various appetizers and sauces.

Recipes in this section include various soups and salads.

Recipes in this section include many different kinds of breads, pies, desserts, drinks and cookies.

Recipes in this section include various main dishes with beef, chicken, eggs, fish, pork, pizza, pasta, cas-seroles, rice and a variety of beans.

1 Food Safety

3 Food Storage Time

4 Creative Substitutions

5 Best Cooking Strategies

140 Index

Table of Contents

1FOOD SAFETY

Food Safety

Wash hands with hot, soapy water before handling food and after using the bathroom, changing diapers or handling pets.

Consider using paper towels for kitchen clean up. If cloth towels are used, launder them often in hot water.

Use a sanitizing rinse (1 tbsp bleach to 1 gal water) to clean cutting board, refrigerator, kitchen.

Prevent cross-contamination: Separate raw meat, poultry and seafood from other food in the grocery cart and in the refrigerator.

Have two cutting boards, one for raw meat, and one for fresh produce.

Keep refrigerator temperature at 38° to 40°F and your freezer temperature at 0°F.

When grocery shopping, inspect food carefully to insure it is in good condition and safe to eat. Put food away as soon as you get home from the grocery store.

Refrigerate or freeze perishables and leftovers within 2 hours.

Marinate food in the refrigerator.

Always defrost food in the refrigerator, under cold running water or in the microwave.

Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. Do not overload the refrigerator.

Tablespoon (tbsp)

Teaspoon (tsp)

Cup (c)

Ounce (oz)

3 tsp = 1 tbsp

4 tbsp = 1/4 c

5 1/3 tbsp = 1/3 c

8 tbsp = 1/2 c

16 tbsp = 1 c

Fluid Ounce (fl oz)

Pint (pt)

Quart (qt)

Gallon (gal)

16 oz = 1 lb

2 tbsp = 1 fl oz

1 c = 1/2 pt

4 c = 1 qt

4 qt = 1 gal

99 Breads & Desserts

140 Index

Clean Measurement Exchange

Separate

Chill

Food Safety

= Quick

= Healthy

= Sauce

= Main Dish

= Soup

= Salad

= Bread

= Dessert

Cookbook Icon Guideline:

EFNEP Cookbook

2 FOOD SAFETY

Cook

EFNEP Cookbook

Food Safety (cont’d)

Food Item

Ground Meat & Meat Mixtures

160 oF

165 oF

145 oF

160 oF

165 oF

165 oF

165 oF

165 oF

165 oF

145 oF

145 oF

140 oF

Cook until yolk & white are firm

160 oF

165 oF

170 oF

Beef, Pork, Veal & Lamb

Turkey & Chicken

Fresh Beef, Veal & Lamb

Medium Rare

Medium

Well Done

Poultry

Fresh Pork

Ham

Chicken & Turkey, whole

Poultry breasts, roast

Fresh (raw)

Pre-cooked (to reheat)

Eggs & Egg Dishes

Leftovers & Casseroles

Eggs

Egg Dishes

Poultry thighs, wings

Duck & Goose

Stuffing (cooked alone or in bird)

Degrees (oF)

3FOOD STORAGE TIME

Food Storage Time

Food Item

Eggs (raw)

Eggs (cooked)

Ham

1 Week

1 Week

1 Week

Expiration Date

3-5 Days

3-5 Days

3-5 Days

1-2 Days

2-3 Days

4-5 Days

1-2 Days

1-2 Days

3-4 Days

3-4 Days

3-5 Days

2-3 Months

Sell Date

Sell Date

Hot Dogs

Lunch Meats

Bacon

Fresh Meat

Fresh Poultry

Ground Meat

Fresh Fish

Cooked Meat

Cooked Fish

(steaks & chop roasts)

Main Dishes and Soups

Cooked Beans

Peanut Butter, opened

Milk

Yogurt, Sour Cream

Cheese

Infant Formula

Baby Food, opened

Canned Vegetables, opened

Salsa

Mayonnaise, Ketchup

Bottled Dressing, opened

Oil

Margarine

*If there is a “use by” date on the package, follow it! Otherwise, use these storage times.

Chicken, whole

Turkey, whole

Chicken or Turkey pieces

Storage Time

2-4 Weeks

3-4 Weeks

2-3 Months

2-3 Months

3 Months

2 Days

1-2 Days

3 Days

Expiration Date

EFNEP Cookbook

4

EFNEP Cookbook

Creative Substitutions

Food Item

Baking Chocolate (1 sq /1 oz)

Baking Powder (1 tsp)

Bread Crumbs (1/4 cup)

1/4 tsp baking soda mixed with 1/2 tspcream of tartar

2 beef or chicken bouillon cubes or 2 tspbouillon granules dissolved in 2 cups water

1 cup all-purpose flour, plus 2 tbspcornstarch; mix, then minus 2 tbsp ofthe mixture

2 tbsp all-purpose flour

3 tbsp unsweetened cocoa powder + 1 tbsp melted margarine

1/4 cup crushed cereal, crackers or potato chips

1 tbsp lemon juice or vinegar in 1 cupmilk. Stir and let stand 5 minutes.

1 cup sugar mixed with 1/4 cup water

1/3 cup dry milk and enough water tomake 1 cup or 1/2 cup canned milk &1/2 cup water

1 cup plain yogurt or 1 cup blended cottage cheese

1 3/4 cups powdered sugar or 1 cup firmlypacked brown sugar or 1 cup syrup or honey (reduce liquid in recipe by 1/4 cup)

1 tsp dry = 1 tbsp fresh1 clove garlic = 1/4 tsp minced or 1/8 tsp powder1/4 onion = 1 tbsp minced or 1 tsp powder

1 cup juice = 1/2 cup sauce & 1/2 cup water15 oz can juice = 6 oz paste & 1 cup water16 oz can tomatoes = 3 medium fresh tomatoes

Broth (14 oz can)

Buttermilk or Sour Milk (1 cup)

Cake Flour (1 cup)

Cornstarch (1 tbsp)

Sour Cream (1 cup)

Milk (1 cup)

Corn Syrup (1 cup)

Sugar (1 cup)

Spices & Herbs

Tomato Products

Substitution

CREATIVE SUBSTITUTIONS

• To remove fat from liquid: When broth is cool, run a knife around edge and carefully lift fat. To remove fat before broth has cooled, take off as much as possible with a spoon. Remove remainder by wiping paper towels over surface.

• Create vegetarian option: use vegetable oil to replace meat stock, use bean, tofu or omelet to replace meat in the recipes, to provide extra protein and calories.

• Guideline to cooking fish: Properly cooked fish is moist, tender and delicate in flavor. Cook fish to an internal temperature of 145°F. It is done if it flakes easily when tested with a fork and loses its translucent or raw appearance.

Nutritional Benefits of Seafood

• High in protein • High in B vitamins, phosphorus, potassium, iron and zinc.• High in calcium if canned with bones.• Low in sodium, calories, fat and cholesterol. High in omega-3 fatty acids (boosts immune system, reduces risk of atherosclerosis, cancer, inflammation and allergic reactions.)

Guidelines for Cooking Fish

Baking

Whole fish, whole stuffed fish, fillets, stuffed fillets, steaks and chunks of fish may be baked. Use pieces of similar size for even cooking. Bake fish in a preheated 350°F oven to an internal temperature of 145°F or until fish flakes easily and is no longer translucent. Bake uncovered, basting if desired, or bake covered.

Broiling

Steaks, split whole fish and fillets lend themselves well to broiling. Place thinner pieces, 1-inch thick or less, 2 to 4 inches from the heat source. Place thicker pieces 5 to 6 inches away. Baste frequently with a marinade. Cook on one side until cooked halfway through, basting once or twice, turn the fish

over to continue broiling and basting. Cook fish to an internal temperature of 145°F or until fish flakes easily and is no longer translucent.

Poaching

Poach fish in a simmering liquid such as milk or fish or vegetable stock. Bring the liquid to a boil. Add the fish and return to boiling. Quickly reduce to a simmer–the liquid should barely bubble. Cover and cook to 145°F or until fish flakes easily and is no longer translucent. The remaining liquid can be used to make a sauce for the fish if desired. Sautéing or Pan Frying

Sautéing or pan frying are excellent methods for fillets and pan-dressed fish such as trout and catfish. Coat the fish in seasoned flour, cornmeal or bread crumbs. Heat a small amount of oil. When the pan is hot, place the fish into it. Sauté on one side until cooked halfway through, turn the fish over and cook to 145°F or until fish flakes easily and is no longer translucent.

Microwaving

Use a shallow dish to allow maximum exposure to the microwaves. Arrange fillets with the thicker portion to the outside and fold under the thin ends of the fillets. Cover the dish with waxed paper or plastic wrap and vent by turning back one corner.

Allow 3 minutes per pound of boneless fish cooked on high as a guide. Rotate the dish when fish is cooked halfway through. Cook to an internal temperature of 145°F or until fish flakes easily and is no longer translucent. Rolled fillets microwave more evenly and are less likely to overcook than flat fillets, which may have thin edges.

5BEST COOKING STRATEGIES

Best Cooking Strategies

EFNEP Cookbook

Guidelines for Cooking Shellfish

To cook raw shrimp, crab, scallops, clams, mussels, oysters or lobster shucked or in the shell, follow these basic guidelines:

Shrimp turns pink and firm when cooked. Depending on the size, it takes 3 to 5 minutes to boil or steam 1 pound of medium-size shrimp in the shell.

Clams, mussels and oysters without shells (shucked) become plump and opaque when cooked and edges of the oysters start to curl. The Food and Drug Administration (FDA) suggests boiling shucked oysters for 3 minutes, frying them in oil at 375°F for 10 minutes or baking them for 10 minutes at 450°F.

Clams, mussels and oysters in the shell will open when cooked. The FDA suggests steaming oysters for 4 to 9 minutes or boiling them for 3 to 5 minutes after they open.

Scallops turn milky white or opaque and firm when cooked. Depending on size, scallops take 3 to 4 minutes to cook thoroughly.

• Lobster turns bright red when cooked. Allow 5 to 6 minutes per pound. Bring water to a boil, add lobster; begin timing when water returns to a boil.

Guidelines for Baking

• Tips to succeed with yeast bread: many new bakers ask this question: why did my yeast bread fail? Following are tips to help prevent failing. Always preheat oven, use yeast that is not too old, adjust amount of flour, sugar, liquid in recipes if at high altitude.

High altitude adjustment:

1. Reduce baking powder: at 6,000 feet— for each cup of flour, decrease 1/2-1/4 tsp of baking powder; at 7,000 feet or higher— decrease 1/8 - 1/4 tsp per cup of flour.

2. Reduce sugar: at 6,000 feet—decrease up to 2 tbsp per cup of flour; at 7,000 feet or higher— decrease 1 to 3 tbsp per cup of flour.

3. Increase liquid: at 6,000 feet—decrease 2 to 4 tbsp per cup of flour; at 7,000 feet or higher— decrease 3 to 4 tbsp per cup of flour.

Crust is too thick:

1. Too much flour.2. Insufficient rising.3. Oven temperature too low.

Baked loaf crumbles easily: 1. Dough not well mixed.2. Too much flour added.3. Rising place too warm.4. Dough allowed to rise too long.5. Oven temperature too low.

Bread has a sour taste:

1. Rising place is too warm and dough rose too fast.2. Dough too stiff.3. Rising place too cool.

Dough does not rise:

1. Water temperature used for dissolving the yeast too cold.2. Dough too stiff.3. Rising place too cool.

Dough has dark streaks: 1. Uneven mixing or kneading.2. Bowl greased too heavily.3. Bowl not covered during rising.

Bread has holes in it: 1. Air not completely pressed out of dough during shaping of loaves.2. Dough rose too long before baking.

6

EFNEP Cookbook

Best Cooking Strategies (cont’d)

BEST COOKING STRATEGIES

Bread does not brown on sides:

1. Pan is too bright and reflects heat away from sides.2. Poor pan placement or overcrowding.

Bread is doughy on bottom:

1. Bread not removed from pans and allowed to cool on racks after baking.

Bread has excessive break on side:

1. Oven too hot.2. Insufficient rising.3. Improper shaping.

Top of bread loaves crack:

1. Bread cooled too rapidly, probably in a draft.2. Dough too stiff.3. Dough not well mixed.

Bread doesn’t rise in oven:

1. Rising place too warm, weakening yeast.2. Dough allowed to rise too long.

Bread is heavy and compact:

1. Too much flour.2. Dough not allowed to rise long enough.3. Certain flours (example: whole wheat, rye) create heavier products than all white flour.

Bread is wet inside and coarse grained:

1. Too much flour.2. Dough not kneaded enough.3. Rising period too long.4. Oven temperature too low.

Bread falls in oven:

Dough rose too much and got too light.

Speed Up Your Cooking:

• Bake or grill extra meat to put in soup, sandwich, stir fries and salad.

• Use quick-cooking starches such as instant rice, couscous.• Stock pantry with staples like canned beans, canned tomatoes, pasta, spices, condiments, and fresh onions, garlic and ginger. • Chop extra vegetables for salad or snack options.• Freeze mixed vegetables and cooked ground beef, diced chicken and cooked rice as easy meal starters.• Freeze leftover broth or wine in ice cube trays for quick sauce or seasoning.

7BEST COOKING STRATEGIES

EFNEP Cookbook

Best Cooking Strategies (cont’d)

9

Appetizers & Sauces

APPETIZERS & SAUCES

Championship Bean Dip

Latin Salsa

Italian Quick Sauce

Magic Sauce

Red Clam Sauce

Ranch Rubble Mix

Ham & Cheese Topping

Broccoli & Cheese Topping

Taco Mix

Spaghetti Sauce Mix

Chili Mix

Bread Stick Spread

Cocktail Sauce

Alfredo Sauce

Lemon Cream Sauce

Tartar Sauce

EFNEP’s Special Sauce

Guacamole

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11

Championship Bean Dip

APPETIZERS & SAUCES

10-15 minutesYield: 6-8 servings

1.

2.

In a saucepan, combine all ingredients; mix well.

Cover and cook until cheese is melted; stir occasionally. Serve with tortilla chips.

INGREDIENTS

COOKING INSTRUCTIONS

+

+

+

+

+

1 can (16 oz) refried beans

1 pkg (3 oz) cream cheese, softened

1 cup Monterey Jack cheese, grated

1 cup salsa

2-3 tsp chili powder

1/4 tsp cumin

1 cup cheddar cheese, grated

1 cup sour cream

Appetizers & Sauces

NOTES

13

Latin Salsa

APPETIZERS & SAUCES

60 minutesYield: 4-5 cups

1.

2.

In a large bowl, mix all ingredients.

Chill for 1 hour.

INGREDIENTS


+

+

+8-10 tomatoes, chopped

1 green pepper, chopped

1 bunch green onions, chopped

1 bunch cilantro, finely chopped

1/4 cup lemon juice

+ Salt and pepper to taste

Appetizers & Sauces

NOTES

15

Italian Quick Sauce

APPETIZERS & SAUCES

15-20 minutesYield: 4-5 cups sauce

1.

2.

In a medium saucepan, combine tomato sauce, water, salt, pepper, Italian seasoning and garlic powder.

Cover and simmer 15-20 minutes. Serve over hot pasta. Yield: 4 cups sauce.

Sauté ground beef, onion and green pepper; drain fat. Add sauce ingredients. Cover and simmer 15-20 minutes. Yield: 5 cups sauce.

INGREDIENTS


+

+

+

+

4 cans (8 oz) tomato sauce

1 tsp salt1/2 cup water

1/4 tsp pepper

Optional Ingredients:1 lb ground beef1 onion, chopped1/4 cup green pepper, chopped

1 tsp Italian seasoning

1/2 tsp garlic powder

Directions using optional ingredients:

Appetizers & Sauces

NOTES

16

Magic Sauce

Red Clam Sauce

Combine all ingredients in a plastic bag. Mix together. To substitute for 1 can of cream soup:1. Combine 1/3 cup of dry mix with 1 1/4 cups 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.

In a medium saucepan, sauté garlic in oil. Add tomato sauce, water, parsley, clam juice, salt and pepper. Simmer uncovered for 15-20 minutes; add clams. Serve over hot pasta.

INGREDIENTS

INGREDIENTS



2 cups powdered non-fat dry milk1/4 cup instant chicken bouillon 2 tsp Italian Seasoning3/4 cup cornstarch2 tbsp dried onion powder

2 cloves garlic, minced1 tbsp oil3 cans (8 oz) tomato sauce3/4 cup water

1 tsp parsley flakes1 can (6 1/2 oz) clams, drain and reserve juiceSalt and pepper to taste

Appetizers & Sauces

10 minutes

15-20 minutes

APPETIZERS & SAUCES

Yield: 3 1/2 cups

Yield: Equal to 9 cans of cream soup

10 minutes

15-20 minutes

17

Ranch Rubble Mix

Ham & Cheese Topping

APPETIZERS & SAUCES

Put cereal, pretzels and peanuts in a large bowl. In a small saucepan, combine oil, garlic powder, dill weed, lemon pepper and dressing mix. Heat until warm. Pour seasoned oil over cereal mixture; stir until well coated.

In a skillet, sauté onion in margarine until tender. Add meat and cook 2-3 minutes. Place cheese on top of split baked potato. Spoon ham mixture over cheese.

INGREDIENTS

INGREDIENTS



9 cups Chex cereal (corn, rice, wheat or use a combination)1 cup pretzels1 cup peanuts1/2 cup oil

1/2 tsp garlic powder1 tsp dill weed1 tsp lemon pepper (optional)1 pkg dry Ranch dressing mix

2 tsp margarine1/4 cup onion, chopped3/4 cup ham or frankfurters, diced1/2 cup cheese, grated

Appetizers & Sauces

10 minutesYield: 11 cups

Yield: 4 servings

5-10 minutes

18

Broccoli & Cheese Topping

Taco Mix

In a medium saucepan, melt margarine and add flour; stir until smooth. Blend in milk. Cook over medium heat until mixture thickens; stir constantly. Add cheese; stir until melted. Add drained broccoli and season with salt and pepper. Spoon sauce on top of split baked potato.

In a large skillet, sauté1 lb. ground beef; drain fat. Stir in Taco Mix and 3/4 cup water. Bring to a boil; reduce heat. Simmer 15 minutes; stir occasionally. Spoon meat into taco shells. Top with cheese, lettuce and tomatoes.

INGREDIENTS

INGREDIENTS



2 tbsp margarine2 tbsp flour1 cup milk1/2 cup cheese, grated1/2 cup broccoli, chopped and cooked

2 tsp minced onion1 tsp chili powder1/2 tsp cumin1/2 tsp red pepper flakes

1/4 tsp Italian seasoning1/2 tsp garlic powder1 tsp salt1/2 tsp cornstarch

Appetizers & Sauces

10 minutes

15 minutes

APPETIZERS & SAUCES

Yield: 8-10 tacos

Yield: 4 servings

10 minutes

15 minutes

19

Spaghetti Sauce Mix

Chili Mix

APPETIZERS & SAUCES

In a medium saucepan, combine Spaghetti Sauce Mix, 2 cans (8 oz) tomato sauce and 1/2 cup water; mix well. Bring to a boil; cover and reduce heat. Simmer 10 minutes; stir occasionally. Serve over spaghetti or pasta.

In a medium saucepan, sauté 1 lb ground beef; drain fat. Stir in Chili Mix, 2 cups tomato juice and 1 can (30 oz) undrained chili beans. Bring to a boil; cover and reduce heat. Simmer 10 minutes; stir occasionally.

INGREDIENTS

INGREDIENTS



1 tbsp minced onion1 tbsp parsley flakes2 tsp green pepper flakes1/2 tsp Italian seasoning

1/2 tsp garlic powder1 tsp sugar1 1/2 tsp salt2 tsp cornstarch

2 tbsp minced onion1 1/2 tsp chili powder1/2 tsp cumin1/2 tsp red pepper flakes

1/2 tsp garlic powder1/2 tsp sugar1 tsp salt1 tbsp flour

Appetizers & Sauces

10 minutesYield: 4 servings

Yield: 4 servings

10 minutes

20

Bread Stick Spread

Blend all ingredients together. Brush on breadstick dough before baking.

INGREDIENTS


1/4 cup margarine, softened1/4 cup mayonnaise1/4 cup Parmesan cheese1/4 tsp parsley flakes 1/4 tsp garlic powder

Appetizers & Sauces

APPETIZERS & SAUCES

10 minutes

Cocktail Sauce

Mix all ingredients; chill.

INGREDIENTS


1 cup ketchup1 tbsp Worcestershire sauce1 tsp lemon juice1 tbsp horseradish sauce1/2 tsp dry mustard

1/4 tsp onion powder1/2 tsp salt1/8 tsp pepper

10 minutesYield: 1 cup

21

Alfredo Sauce

Lemon Cream Sauce

APPETIZERS & SAUCES

In a small heavy saucepan, melt butter over medium heat. Mix in flour, cream and Parmesan cheese. Cook until mixture thickens; stir constantly. Season with salt and pepper. Toss with hot pasta.

INGREDIENTS


2 tbsp butter1 tsp flour1 cup cream or half and half1/2 cup Parmesan cheeseSalt and pepper to taste

Appetizers & Sauces

Yield: 1 1/4 cups

10 minutes

10 minutes

In a small heavy saucepan, combine cream and lemon peel. Simmer for 3 minutes; stir constantly. Add butter, lemon juice, Parmesan cheese, nutmeg, salt and pepper; stir until cheese is melted. Toss with hot pasta.

INGREDIENTS


1 cup cream or half and half1 tbsp lemon peel, grated (about 2 lemons) 2 tbsp butter

2 tsp lemon juice2 tbsp Parmesan cheeseDash nutmegSalt and pepper to taste

10 minutesYield: 1 1/4 cups

22

Tartar Sauce

Appetizers & Sauces

APPETIZERS & SAUCES

EFNEP’s Special Sauce

Combine honey and ketchup in a small saucepan. Warm over medium heat; stir constantly.

Mix all ingredients; chill.

INGREDIENTS

INGREDIENTS



10 minutes

10 minutes

1/4 cup honey1/2 cup ketchup

1 cup mayonnaise3 tbsp dill pickle, minced2 tbsp onion, minced1/2 tsp Worcestershire sauce

2 tsp lemon juice1/4 tsp garlic powder1/4 tsp dill weed1/8 tsp pepper

Yield: 4-6 servings

Yield: 1 cup

23APPETIZERS & SAUCES

Appetizers & Sauces

10 minutes

10 minutes

Guacamole

In a small heavy saucepan, melt butter over medium heat. Mix in flour, cream and Parmesan cheese. Cook until mixture thickens; stir constantly. Season with salt and pepper. Toss with hot pasta.

INGREDIENTS


3 avocados, mashed1 tbsp lemon or lime juice2 green onions, choppedDash garlic powder

4-8 drops hot sauceSalt and pepper to taste

Yield: 1-2 cups

10 minutes

Notes

24

Notes

Appetizers & Sauces

APPETIZERS & SAUCES

25APPETIZERS & SAUCES

Appetizers & Sauces

Notes

27

Main Dishes

MAIN DISHES

Lemon Chicken

Macaroni & Cheese

Latin Chicken & Rice

Festive Rice Stuffing

Beef Fajitas

Sticky Chicken

Southern Fried Chicken

Sweet & Sour Spare Ribs

Lima Beans & Ham

Cowboy Beans

Quick Bean & Cheese Enchiladas

Red Beans & Rice

Bean & Cheese Quesadillas

Firecracker Casserole

Meat Loaf Dinner

All Day Brisket

Swiss Steak

Slow Cooked Fajitas

Layered Enchilada Dinner

Slow Cooked Lasagna

Marguerite Lundquist’s BBQ Beef

Potato Pizza

Souvlaki

Italian Meatballs

Polynesian Meatballs

Porcupine Meatballs

EZ Chicken & Rice Casserole

Chinese Chicken Casserole

Pizza Casserole

Chunky Cheese Casserole

Tomato-Zucchini Casserole

Mashed Potato Casserole

Slow Cooked Oatmeal

Chicken in a Pot

Continental Chicken

Chicken Nuggets

Chicken & Vegetables

French Omelet

Basic Meatballs

Egg Foo Yung

Best Baked Beans

Baked Trout

Lemon Fish Bake

Sautéed Salmon

BBQ Spare Ribs

Shredded Taco Meat

Oven Fries

Baked Potato

Potato Crisp

Pilaf Rice

Stuffed Green Peppers

Stir-fry Vegetables

Sunshine Carrots

Sweet Potato Apple Bake

Classic Vegetable Bake

Glazed Ginger Chicken

Potato Skillet Meal

Cauliflower in Cheese Sauce

Broccoli Puff

Navajo Tacos

Sweet & Spicy Pork with Black Beans

Stroganoff

Meatball Mix

Skillet Lasagna

Tuna Casserole

Pasta Frittata

Quiche

Tater Tot Casserole


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29

Lemon Chicken

MAIN DISHES


1.

2.

3.

4.

5.

Wash chicken and pat dry. Sprinkle chicken with salt and pepper, inside and out. Soften whole lemons by rolling between palms.

Pierce lemons 20 times with a fork. Place lemons in cavity of chicken. Close opening by tying legs together loosely.

Place chicken in a roasting pan breast side down. Bake at 350ºF for 15 minutes; turn chicken over. Cook an additional 15 minutes.

Turn heat up to 400ºF and cover loosely with a foil tent. Continue baking 40-45 minutes, until done.

Cut string and remove lemons; discard. Cut chicken into serving pieces.


+ +1 largechicken

2 lemonsSalt and pepper

INGREDIENTS

Main Dishes

NOTES

31

Macaroni & Cheese

MAIN DISHES

10-12 minutesYield: 4 servings

1.

2.

Cook macaroni and combine other ingredients including Magic Sauce with water.

Stir all ingredients until sauce is thick, top with cheese and place in oven until cheese is golden brown.


+

+

+1/3 cup Magic Sauce*

2 tbsp butter1 cup cheese, grated

1 1/4 cups cold water

2/3 cup cooked macaroni

INGREDIENTS

* Refer to page 16 for Magic Sauce recipe.

Main Dishes

NOTES

33

Latin Chicken & Rice

MAIN DISHES


1.

2.

3.

4.

Sprinkle chicken with salt and pepper. In a large skillet, fry chicken in oil for 10-15 minutes; turn frequently.

Add rice, garlic, onion and red or green pepper; sauté until rice is golden brown.

Stir in tomato sauce, chicken broth, water, bouillon, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil.

Cover and reduce heat to low. Simmer 25-30 minutes without removing lid. Stir in frozen peas.


+

+

+

+

+

+

+

+

4 chicken pieces

1/2 cup onion, chopped

1 can (14 oz) chicken broth

1/2 tsp salt &1/4 tsp pepper

1/2 cup frozen peas

2 tbsp oil 1 cup uncooked rice

1 red or green pepper, chopped

1/4 cup water

2-3 cloves garlic, minced

1 can (8 oz) tomato sauce

1 tsp chicken bouillon granules

INGREDIENTS

Main Dishes

NOTES

35MAIN DISHES

30 minutesYield: 8-10 servings

1.

2.

3.

In a large frying pan, melt margarine and sauté gizzards until done. (Or, fry sausage and drain well; add margarine.)

Stir in onions and celery; cover and simmer until vegetables are tender. Add rice, raisins, salt and pepper.

Mix well and heat through. Serve as a side dish or as stuffing in a chicken or turkey.


+

+

+

+

1/4 cup margarine

1 cup cooked rice

1 lb gizzards, chopped or 1 lb ground sausage

1 small onion, chopped

1/4 cup raisins4 stalks celery, chopped

Salt & pepper to taste

INGREDIENTS

Festive Rice Stuffing

Main Dishes

NOTES

37

Beef Fajitas

MAIN DISHES


1.

2.

3.

4.

Cut meat into thin bite-size strips. Combine lemon juice, soy sauce, water and seasonings.

Add meat and marinate for 2-4 hours in refrigerator. Drain meat and sauté in a small amount of oil over high heat (drain excess liquid from pan as needed).

Add onion, green pepper and tomato; continue to sauté until vegetables are tender crisp.

Serve in warm tortillas.


+

+

+

+

+

+

+

+

1 lb lean beef (round steak sirloin)


1/8 tsp pepper

1 tomato, sliced

8 flour tortillas

1/4 cup lemon juice

1/4 cup soy sauce

1/4 tsp onion powder

1 onion, sliced

1/4 cup water

1/4 tsp cumin

1 green pepper, sliced

INGREDIENTS

Main Dishes

NOTES

39MAIN DISHES


Sticky Chicken

1.

2.

3.

Sauté chicken in margarine until lightly browned.

Combine remaining ingredients; mix well.

Pour over chicken and simmer 15-20 minutes; stir occasionally. Serve over rice.


INGREDIENTS

+

+

+3 skinless, boneless chicken breasts cut into strips

1 pkg dry onion soup mix

2 tsp margarine

1 cup apricot or plum jam

1 cup Catalina salad dressing

Main Dishes

NOTES

41MAIN DISHES


Southern Fried Chicken

1.

2.

3.

4.

5.

Cut chicken into pieces, leave skin on.

Wash thoroughly and lightly dry; chicken should be a little damp. In a heavy skillet, heat oil to 380°F. Place flour and seasonings in a bag.

Add chicken pieces, a few at a time, and shake to coat with seasoned flour.

Put chicken pieces in skillet and fry uncovered 20-25 minutes until chicken reaches 180°F.

Turn occasionally to make sure each side is golden brown. Remove chicken and drain on paper towels.


+

+

+

+

2-3 lb chicken

1/2 tsp salt

1 cup flour1-2 cups oil

1/2 tsp pepper

1 tbsp poultry seasoning

1 tbsp seasoned salt

INGREDIENTS

Main Dishes

NOTES

42

Lima Beans & Ham

Cowboy Beans

Quick soak beans; drain. While beans are soaking, combine water, salt pork, onion, celery, carrots, garlic and seasonings in a large saucepan. Cover and simmer 1 hour. Add soaked beans and cook 2-3 hours until tender. Remove salt pork and dice meaty portion. Add meat and ham to lima beans; simmer 10 minutes.

Quick soak beans; drain. In a large saucepan, combine soaked beans, short ribs, water, onion, green pepper, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer 1 1/2-2 hours until beans are tender. Drain beans reserving broth. Add tomato sauce, brown sugar, vinegar, Worcestershire sauce, mustard, cumin, onion powder, 1 teaspoon salt, 1/4 teaspoon pepper, hot sauce and 1 cup reserved broth to beans. Simmer uncovered 15-20 minutes until sauce thickens.

INGREDIENTS

INGREDIENTS



1 lb lima beans8 cups water1 piece salt pork1 large onion, chopped4 stalks celery, diced2 carrots, grated

2 cloves garlic, minced1/2 tsp onion powder1 tbsp parsley flakes1/2 tsp pepper2 cups ham, diced

1 lb pinto beans1 lb beef short ribs4 cups water1 onion, chopped1 green pepper, chopped2 cloves garlic, minced2 tsp salt

1/2 tsp pepper3 cans (8 oz) tomato sauce1/3 cup brown sugar1 tbsp vinegar1 tbsp Worcestershire sauce

1/4 tsp prepared mustard1/2 tsp cumin1 tsp onion powder2-3 drops hot sauce

Main Dishes

MAIN DISHES

1-2 hours

1 1/2-2 hoursYield: 6-8 servings

Yield: 6-8 servings

2 cloves garlic, minced1/2 tsp onion powder1 tbsp parsley flakes1/2 tsp pepper2 cups ham, diced

1-2 hours

1 1/2-2 hours

43

Quick Bean & Cheese Enchiladas

Red Beans & Rice

MAIN DISHES

Mash beans and mix in salsa. Spoon bean mixture down center of tortillas. Sprinkle 2 cups cheese over beans. Roll each tortilla to enclose beans and cheese. Place seam-side down in a lightly oiled baking dish. Top with enchilada sauce; sprinkle with remaining cheese. Bake at 350°F for 15-20 minutes.

In a medium saucepan, sauté onion in margarine. Add beans, tomatoes, seasonings and hot sauce; simmer 10-15 minutes. Serve over rice.

INGREDIENTS

INGREDIENTS



2 cans (15 oz) pinto beans, drained and rinsed1/2 cup salsa

8 (6-inch) corn tortillas3 cups cheese, grated1 can (20 oz) enchilada sauce

1 onion, chopped1 tbsp margarine2 cans (15 oz) red beans, undrained (Louisiana style)2 cans (14 1/2 oz) stewed tomatoes

1/2 tsp garlic powder1/2 tsp salt1/8 tsp pepper5-10 drops hot sauce

Main Dishes


Yield: 6-8 servings

10-15 minutes

44

Bean & Cheese Quesadillas

Firecracker Casserole

Spread tortillas with refried beans. Sprinkle cheese over beans. Fold tortillas in half. Lightly brush outside of each filled tortilla with oil. In a large skillet, cook quesadillas about 2 minutes on each side or until cheese is melted and tortilla is lightly browned. Cut each tortilla into 4 wedges. Serve with salsa.

Sauté ground beef and onion; drain fat. Add black beans and seasoning mix. Pour into a lightly oiled 9X13-inch baking dish. Arrange tortilla pieces over top. Combine soup and tomatoes; pour over tortillas. Top with cheese. Bake at 350°F for 25-30 minutes.

INGREDIENTS

INGREDIENTS



4 (8-inch) flour tortillas1 can (16 oz) refried beans2 cups cheese, gratedOil

1 lb ground beef1/2 cup onion, chopped1 can (15 oz) black beans, drained1 pkg taco seasoning mix1 cup cheese, grated

4 flour tortillas, torn into bite-size pieces1 can (10 3/4 oz) cream ofmushroom soup1 can (14 1/2 oz) tomatoes

Main Dishes

MAIN DISHES

10 minutes


Yield: 4 servings

10 minutes

25-30 minutes

45

Meat Loaf Dinner

All Day Brisket

MAIN DISHES

Put potatoes and carrots in bottom of slow cooker. Sprinkle with 1/2 teaspoon salt. Combine ground beef, egg, cracker crumbs, catsup, onion, garlic powder, 1/2 teaspoon salt and pepper in a bowl; mix well. Shape meat mixture into a round loaf slightly smaller in diameter than slow cooker. Place on top of vegetables, not touching sides of slow cooker. Cover and cook on LOW setting 8-10 hours.

Place onion and brisket in slow cooker. Sprinkle with garlic powder, celery salt, salt and pepper. Pour Liquid Smoke® over meat. Cover and cook on LOW setting 10-12 hours. Slice brisket across grain to serve.

INGREDIENTS

INGREDIENTS



4 potatoes, cubed4 carrots, sliced1/2 tsp salt1 lb ground beef1 egg, slightly beaten1/2 cup cracker crumbs

1/4 cup ketchup1/4 cup onion, chopped1/2 tsp garlic powder1/2 tsp salt1/4 tsp pepper

1 onion, sliced2-3 lb beef brisket, remove fat1/4 tsp garlic powder1/4 tsp celery salt

1/2 tsp salt 1/4 tsp pepper1/4 cup Liquid Smoke®

Main Dishes

Yield: 4-6 servings

Yield: 6-8 servings

10-12 hours

8-10 hours

46

Swiss Steak

Slow Cooked Fajitas

In a small bowl, combine flour, salt and pepper; coat steak. Pound with a mallet to tenderize. In a skillet, brown steak on both sides in margarine. Add soup, onion, water and vinegar and place in slow cooker. Cover and cook on LOW setting 8-10 hours or HIGH setting 4-5 hours.

Place all ingredients in slow cooker and mix well. Cover and cook on LOW setting 8-10 hours or on HIGH setting 4-5 hours. Serve in a tortilla with cheese, tomatoes, guacamole and sour cream.

INGREDIENTS

INGREDIENTS



2 tbsp flour1/2 tsp salt1/4 tsp pepper1 1/2 lbs round steak2 tbsp margarine

1 can (10 3/4 oz) tomato soup1 onion, chopped 1/2 cup water1 1/2 tsp vinegar

1 onion, chopped2 green peppers, chopped or 1 green and 1 red pepper1 1/2 lbs beef steak orchicken breasts, cut into bite-size pieces

1 tsp chili powder1 tsp cumin1/2 tsp garlic powder1/2 tsp salt1 can (14 oz) tomatoes with green chilies, drained

MAIN DISHES

Low: 8-10 hoursHigh: 4-5 hours


Yield: 4-6 servings

Yield: 6-8 servings

Main Dishes

47

Layered Enchilada Dinner

Slow Cooked Lasagna

MAIN DISHES

Sauté ground beef, onion and garlic in a large skillet; drain fat. Stir in soup and chilies.Spread 1/3 cup enchilada sauce in bottom of lightly oiled slow cooker. Place 3 corn tortillas over sauce, overlap and break as necessary to cover bottom. Top with 1/3 beef mixture and sprinkle with 1 cup cheese. Repeat layers twice. Cover and cook on LOW setting 4 1/2 to 5 1/2 hours. Let stand 5 minutes before serving.

Spread 3/4 cup tomato pasta sauce in bottom of lightly oiled slow cooker. Sauté ground beef in a large skillet; drain fat. Add remaining tomato pasta sauce and tomato sauce to ground beef; mix well. Place 3 lasagna noodles over sauce in slow cooker, break noodles as necessary to cover bottom. Top with 1/3 Alfredo pasta sauce, 1 cup mozzarella cheese and 1/3 ground beef mixture; spreading evenly. Repeat layers twice. Top with Parmesan cheese. Cover and cook on LOW setting 3 1/2 to 4 1/2 hours. Cut into wedges to serve.

INGREDIENTS

INGREDIENTS



1 lb ground beef1/3 cup onion, chopped1 clove garlic, minced1 can (10 3/4 oz) cream of mushroom soup

1 can (4 1/2 oz) chopped green chilies1 can (10 oz) enchilada sauce9 6-inch corn tortillas3 cups cheese, shredded

1 lb ground beef1 jar (28 oz) tomato pasta sauce1 can (8 oz) tomato sauce1/2 pkg (9 oz) oven-ready lasagna noodles

1 jar (16 oz) Alfredo pasta sauce3 cups mozzarella cheese, shredded1/2 cup Parmesan cheese, grated

Yield: 6 servings

Yield: 8 servings

Low: 3 1/2 - 4 1/2 hours

Low: 4 1/2 - 5 1/2 hours

Main Dishes

48

Marguerite Lundquist’s BBQ Beef

Potato Pizza

Brown ground beef and onion in a large saucepan; drain fat. Add tomato juice, curry powder, poultry seasoning, chili powder, Worcestershire sauce, salt and pepper. Gradually add cold water to flour and mix until smooth. Stir into meat mixture. Bring to a boil; stir constantly. Reduce heat and simmer 30 minutes, covered. Stir occasionally. Serve on hamburger buns.

Brown ground beef and onion in a large frying pan; drain fat. Add soup, milk, mushrooms and seasonings. Reduce heat and simmer while preparing potatoes. Arrange potatoes in a lightly oiled 9x13-inch pan. Pour meat sauce over potatoes. Top with pizza sauce. Bake at 350ºF for 30-40 minutes. Remove from oven; top with cheese and pizza toppings of your choice. Return to oven until cheese melts.

INGREDIENTS

INGREDIENTS



1 lb ground beef1 small onion, chopped1 cup tomato juice1/3 tsp curry powder1/2 tsp poultry seasoning

1/2 tsp chili powder1/2 tsp Worcestershire sauceSalt and pepper to taste1/4 cup water1 1/2 tsp flour

1 lb ground beef1 small onion, chopped1 can (10 3/4 oz) cheddar cheese soup1 can milk1 can (4 oz) mushrooms, drained

1 tsp Italian seasoning1/2 tsp salt1/4 tsp pepper4 medium potatoes, sliced1 cup pizza sauce1 cup Mozzarella cheese, grated

MAIN DISHES

30 minutes


Yield: 6 servings

Main Dishes

30 minutes

30-40 minutes

49

Souvlaki

Italian Meatballs

MAIN DISHES

Combine oil, 1/2 cup lemon juice and seasonings. Add meat and marinate overnight in refrigerator. Thread meat cubes on skewers. Coat grill or frying pan with margarine. Barbecue on grill, broil in oven or pan fry on top of stove until meat is cooked. Baste meat with margarine while cooking. Souvlaki may be dipped in lemon juice prior to serving.

In a medium saucepan, combine tomato sauce, water, brown sugar and seasonings. Cover and simmer 15-20 minutes; stir occasionally. Add meatballs and serve over spaghetti.

INGREDIENTS

INGREDIENTS



3/4 cup vegetable or olive oil1/2 cup lemon juice1 1/2 tsp Italian seasoning 1 1/2 tsp salt1 tsp garlic powder1/2 tsp pepper

2 lbs lean pork, beef, turkey, or lamb, cut into 1-inch cubesWooden skewersMargarineLemon juice (optional)

4 cans (8 oz) tomato sauce1/2 cup water1 tbsp brown sugar1 tsp Italian seasoning1/2 tsp garlic powder

*Refer to page 57 for Basic Meatballs recipe.

1 tsp onion powder1/2 tsp salt1/4 tsp pepperBasic Meatballs*, cooked

Yield: 6-8 servings

Yield: 4-6 servings

15-20 minutes

15-20 minutes

Main Dishes

50

Polynesian Meatballs

Porcupine Meatballs

In a medium saucepan, sauté onion and green pepper in a small amount of oil until tender. Stir in 1/2 cup juice from pineapple, bouillon, water, vinegar and brown sugar. In a small bowl, combine soy sauce and cornstarch; mix well. Add to vegetable mixture. Simmer until mixture thickens; stir constantly. Add pineapple and meatballs. Serve over rice.

Combine ground beef, egg, rice, onion, celery, garlic powder, salt and pepper. Form into 1 1/2-inch balls; set aside. In a large saucepan, combine sauce ingredients and bring to a boil; add meatballs. Cover and simmer 30-40 minutes; stir occasionally.

INGREDIENTS

INGREDIENTS



1 onion, sliced1 green pepper, sliced1 can (15 oz) pineapple chunks, drained (reserve juice)2 tsp chicken bouillon granules1 cup water

* = Refer to page 57 for Basic Meatballs recipe.

1/4 cup vinegar1/2 cup brown sugar2 tbsp soy sauce2 tbsp cornstarchBasic Meatballs*, cooked

1 lb ground beef1 egg, beaten1/2 cup uncooked rice2 tbsp onion, finely chopped

2 tbsp celery, finely chopped1/2 tsp garlic powder1 tsp salt1/8 tsp pepper

MAIN DISHES

15-20 minutes


Yield: 4-6 servings

Main Dishes

15-20 minutes

30-40 minutes

51

EZ Chicken & Rice Casserole

Chinese Chicken Casserole

MAIN DISHES

Cook rice mix according to package directions. Combine rice mix, soup, milk and chicken. Pour into a lightly oiled medium casserole dish. Top with cheese. Cover and bake at 350°F for 20-25 minutes.

Sauté celery, onion and green pepper in margarine until tender crisp. Add chicken. Combine soup, water, soy sauce and pepper; add to chicken mixture. Stir in chow mein noodles. Pour into a lightly oiled medium casserole dish. Bake at 350°F for 20-25 minutes.

Variation: Use a 6 oz can of drained tuna instead of chicken.

INGREDIENTS

INGREDIENTS



1 pkg chicken-flavored rice mix1 can (10 3/4 oz) cream of chicken soup1 1/3 cups milk

1 can (14 oz) chicken or 1 cup cooked chicken, chopped1 cup cheese, grated

1 cup celery, sliced1/2 cup onion, chopped1/4 cup green pepper, chopped1 tsp margarine2 cups cooked chicken, chopped

1 can (10 3/4 oz) cream of mushroom soup1/2 cup water1 tsp soy sauce1/8 tsp pepper1 can (3 oz) chow mein noodles

Yield: 6-8 servings

Yield: 4-6 servings

20-25 minutes

20-25 minutes

Main Dishes

52

Pizza Casserole

Chunky Cheese Casserole

Cook noodles according to package directions; drain and rinse. In a large skillet, sauté sausage and onion; drain fat. Mix in noodles, seasonings, pepperoni and tomato sauce. Pour into a lightly oiled medium casserole dish. Top with cheese. Bake at 350°F for 20-25 minutes.

Variation: Use 1/2 lb ground beef or 1/2 cup diced ham.

Cook macaroni according to package directions; drain and rinse. Combine macaroni, tomato sauce, seasonings, mushrooms and cheese. Pour into a lightly oiled medium casserole dish. Bake at 350ºF for 20-25 minutes.

INGREDIENTS

INGREDIENTS



2 cups uncooked noodles1/2 lb Italian sausage1/2 cup onion, chopped1/2 tsp Italian seasoning1/4 tsp onion powder1/4 tsp garlic powder

1/2 tsp sugar1/8 tsp pepper1 pkg (2 1/2 oz) pepperoni, diced2 cans (8 oz) tomato sauce1 1/2 cups Mozzarella cheese, grated

1 1/2 cups uncooked macaroni2 cans (8 oz) tomato sauce1 tsp Italian seasoning1/2 tsp onion powder1/2 tsp salt

1/4 tsp pepper1 can (4 oz) mushrooms, drained1 cup cheese, cubed

MAIN DISHES

20-25 minutes


Yield: 4-6 servings

Main Dishes

20-25 minutes

20-25 minutes

53

Tomato-Zucchini Casserole

Mashed Potato Casserole

MAIN DISHES

Fry bacon until crisp in Dutch oven, remove, drain and crumble. Sauté onion in bacon drippings. Add zucchini, stewed tomatoes, tomato sauce and oregano. Bake for 15-20 minutes until zucchini is tender. Use 4 to 8 coals on bottom and 10 to 12 on top of Dutch oven. Add cheese and bacon; mix well. Cover and let cheese melt.

Peel potatoes and cut into large pieces. Cook in a small amount of water until tender; drain and mash. Add sour cream, cream cheese, onion, garlic powder, salt and pepper. Mix until potatoes are fluffy. Spoon potatoes into a lightly oiled casserole dish. Top with cheese and paprika. Bake at 350ºF for 20-30 minutes.

INGREDIENTS

INGREDIENTS



4 slices bacon2 onions, chopped8 small zucchini, sliced2 cans (16 oz) stewed tomatoes 1 can (8 oz) tomato sauce

1 tsp dried oregano1 cup Monterey Jack cheese, cubed1 cup cheddar cheese, cubed

4 potatoes1/2 cup sour cream1 pkg (3 oz) cream cheese2 tbsp onion, chopped1/4 tsp garlic powder

1/4 tsp salt1/4 tsp pepper1/2 cup cheese, gratedPaprika

Yield: 8-10 servings

Yield: 6 servings

20-30 minutes

15-20 minutes

Main Dishes

54

Slow Cooker Oatmeal

Chicken in a Pot

Put ingredients into lightly buttered slow cooker and stir. Cover and cook on LOW setting overnight. Serve with milk.

Put potatoes, carrots, onion and celery in bottom of slow cooker. Add chicken and water. Sprinkle with Italian seasoning, salt and pepper. Cover and cook on LOW setting 8-10 hours.

INGREDIENTS

INGREDIENTS



2 cups milk1/4 cup brown sugar1 tbsp margarine, melted1/4 tsp salt

1/2 tsp cinnamon1 cup rolled oats, regular1 cup chopped apple1/2 cup raisins (optional)

3 potatoes, cubed3 carrots, sliced1 onion, chopped2 celery stalks, sliced3 lbs whole chicken

1/2 cup water1/2 tsp Italian seasoning1 tsp salt1/2 tsp pepper

MAIN DISHES

Low: 8-10 hours

Low: 8-10 hoursYield: 4-6 servings

Yield: 4 servings

Main Dishes

55

Continental Chicken

Chicken Nuggets

MAIN DISHES

Mix milk, soups and sour cream. Put 1/4 of sauce in slow cooker. Place individual pieces of pastrami in sauce. Add chicken and top with remaining sauce. Cover and cook on LOW setting 8-10 hours or HIGH setting 4-5 hours. Serve over rice or pasta.

Bone and skin chicken breasts; rinse and pat dry. Cut into 1-inch pieces. Combine flour/crumbs, salt, pepper and poultry seasoning. In a separate container, mix egg and milk. Dip chicken in egg mixture; roll in coating mixture. Over medium heat, fry in a small amount of oil until done. Or, arrange in a single layer on a lightly greased baking dish. Drizzle with 1/4 cup melted margarine and bake at 375ºF for 15-20 minutes until done. Serve with EFNEP’s Special Sauce (on page 22).

INGREDIENTS

INGREDIENTS



1/2 cup milk1 can (10 3/4 oz) cream of mushroom soup1 can (10 3/4 oz) cream of chicken soup

1/2 cup sour cream2 pkgs (2 1/2 oz) pastrami (wafer-thin lunch meat)6 skinless, boneless chicken breasts

4 chicken breasts1 cup flour or bread crumbs1/2 tsp salt1/4 tsp pepper

1 tsp poultry seasoning1 egg1/2 cup milk

Yield: 6 servings

Yield: 4-6 servings

15-20 minutes


Main Dishes

56

Chicken & Vegetables

French Omelet

Put chicken in baggie; add cornstarch and shake to coat chicken. Add vegetables, onion, soy sauce, salt, pepper and Accent. Pour water into 12-inch Dutch oven; add bouillon cubes and chicken mixture. Cover and cook for 1 to 1 1/2 hours using about 14 coals on bottom and 12 on top.

In a small bowl, mix eggs, water, salt and pepper until blended. Heat margarine in a small skillet over medium high heat until hot enough to sizzle a drop of water. Pour egg mixture into pan. Mixture will immediately set at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach pan surface, tilt pan and move cooked portions as necessary. For filling ideas, refer to the Pasta Frittata page 70.

While top is still a little moist, add filling. With a pancake turner, fold omelet in half. Continue to cook until filling is heated; slide onto plate. Note: Multiply recipe for as many servings as you need and use 1/2 cup of egg mixture for each 2 egg omelet.

INGREDIENTS

INGREDIENTS



2 lbs boneless, skinless chicken thighs4 tbsp cornstarch1 pkg. frozen California style mixed vegetables1 onion, sliced

4 tbsp soy sauce1 tsp salt1/2 tsp pepper1 tsp Accent (optional)4 cups water4 chicken bouillon cubes

2 eggs2 tbsp water1/8 tsp salt

Dash pepper1 tsp margarine1/2 cup filling (ideas below)

MAIN DISHES

1-1 1/2 hours

15 minutesYield: 1 serving


Main Dishes

1-1 1/2 hours

15 minutes

57

Basic Meatballs

Egg Foo Yung

MAIN DISHES

In a large bowl combine all ingredients and mix well. Shape into 1-inch balls. In a large skillet, brown meatballs on all sides in a small amount of oil. Cover, reduce heat and cook 8-10 minutes until done. Drain on paper towels. Divide into serving portions and freeze for later use.

In a bowl, blend 1/4 cup soup, eggs and pepper. Add chicken and vegetables; mix well. Spoon 1/3 cup egg mixture into hot, lightly greased frying pan. Cook until golden brown on both sides. In a sauce pan, combine remaining soup, water, soy sauce, sugar and vinegar. Bring to a boil; stir occasionally. To serve, spoon sauce over Egg Foo Yung.

INGREDIENTS

INGREDIENTS



1 lb ground beef 1 egg, beaten1/4 cup milk1/2 cup bread crumbs, crushed crackers or dry oatmeal1/4 cup onion, finely chopped

2 tsp Worcestershire sauce1/2 tsp Italian seasoning1/2 tsp garlic powder1 tsp salt1/4 tsp pepper

1 can (10 3/4 oz) cream of mushroom soup3 eggs, slightly beatenDash pepper3/4 cup cooked chicken, chopped1/2 cup bean sprouts, chopped1/2 cup green onion, chopped

1/2 cup celery, chopped1/2 cup water chestnuts, chopped1/4 cup water2 tsp soy sauce1 tsp sugar1 tsp vinegar

Yield: 36 meatballs

Yield: 4-6 servings

15-20 minutes

8-10 minutes

Main Dishes

58

Best Baked Beans

Baked Trout

Combine all ingredients. Pour into a lightly oiled casserole dish. Bake at 350°F for 25-30 minutes.

Cut 2 pieces of foil large enough to wrap each trout; lightly oil. Place bacon, lemon slices and a sprinkle of salt and pepper inside trout. Lay trout on foil. Drizzle with margarine; wrap tightly. Place on a baking sheet. Bake trout in a 350°F oven to an internal temperature of 145°F or until trout flakes easily and is no longer translucent.

INGREDIENTS

INGREDIENTS



4 slices bacon, cooked1 can (31 oz) pork and beans1 onion, diced

1 green pepper, diced1/2 cup ketchup1/3 cup brown sugar1 tsp Worcestershire sauce

2 trout, cleaned with heads and tails removed2 strips bacon

1 lemon, slicedSalt and pepper2 tbsp margarine, melted

MAIN DISHES

25-30 minutes


Yield: 4-6 servings

Main Dishes

25-30 minutes

30 minutes

59

Lemon Fish Bake

Sautéed Salmon

MAIN DISHES

Place fillets in a single layer in a lightly oiled baking dish. Sprinkle with salt and pepper and drizzle with margarine. Cover baking dish with foil. Bake fish in a 350°F oven to an internal temperature of 145°F or until fish flakes easily and is no longer translucent. To make lemon sauce, mix cornstarch into 1/4 cup of water until well blended. Pour into a small saucepan along with remaining 1/2 cup of water and lemon juice. Bring to a boil; stir constantly until mixture thickens. Stir in margarine and salt. To serve, top each fillet with lemon sauce, a teaspoon of sour cream and a sprinkle of cheese.

Cut salmon into 4 pieces. Place in a dish and cover with maple syrup. Marinate in refrigerator for 4-6 hours. In a large skillet, sauté drained salmon in margarine. Cook halfway through, turn salmon over and cook to an internal temperature of 145°F or until salmon flakes easily and is no longer translucent.

INGREDIENTS

INGREDIENTS



4 fish filletsSalt and pepper2 tbsp margarine, meltedSour creamCheese, grated

Lemon Sauce: 1 tbsp cornstarch 3/4 cup water2 tbsp lemon juice

2 tsp margarine1/8 tsp salt

1 lb salmon fillet1/2 cup maple syrup2 tbsp margarine

Yield: 4 servings

Yield: 4-6 servings

4-6 hours

30 minutes

Main Dishes

60

BBQ Spare Ribs

Shredded Taco Meat

Cut ribs into serving-sized pieces. Boil in 1 quart water for 1 hour; drain. Combine barbeque sauce with applesauce. Place ribs in slow cooker and top with sauce mixture. Cover and cook on LOW setting 8-10 hours or HIGH setting 4-5 hours.

Trim visible fat from roast. Place roast in slow cooker; top with salsa. Cover and cook on LOW setting 8-10 hours. Remove roast and shred meat. Add enough salsa to moisten meat. Serve in a tortilla with cheese, lettuce and tomatoes.

INGREDIENTS

INGREDIENTS



2 lbs boneless spare ribs1 bottle (12 oz) barbeque sauce1 cup applesauce

3-4 lbs pork roast (sirloin tip)1 cup salsa

MAIN DISHES


Yield: 4-6 servings

Low: 8-10 hoursYield: 12-18 tacos

Main Dishes

61

Oven Fries

Baked Potato

MAIN DISHES

Peel potatoes and cut into long strips. Dry strips thoroughly on paper towels. In a large bowl, toss strips with oil until evenly coated. Spread strips in one layer on a shallow pan. Bake at 450º F until golden brown, about 30-40 minutes. Turn often to brown on all sides. Sprinkle with seasoning salt.

Scrub potatoes well and prick several times with a fork (this lets steam out and prevents potato from bursting). Bake at 400ºF for 45-60 minutes, depending upon size of potato. Potato is done if soft when pinched. A baked potato with a topping makes a great main dish.

INGREDIENTS

INGREDIENTS



4 medium potatoes1 tbsp oilSeasoning salt or steak seasoning

PotatoesChiliSour creamMargarineBacon bits

Salt Pepper

Yield: 4 servings

Yield: 4-6 servings

45-60 minutes

30-40 minutes

Main Dishes

62

Potato Crisp

Pilaf Rice

Boil potatoes in jackets (skins) until almost tender, about 20 minutes; drain and cool. Peel and grate with a course grater; mix in soup, milk, sour cream, cheese, onion powder, salt and pepper. Pour into a 9x13-inch pan. Mix margarine and corn flake crumbs; sprinkle over potato mixture. Bake at 375ºF for 45 minutes. Substitution: Use frozen hash browns instead of fresh potatoes.

Melt margarine in a heavy saucepan over medium heat. Stir in rice, salt and pepper. Sauté until rice is transparent. Add broth and bring to a boil. Cover and reduce heat to low. Simmer 20 minutes without removing lid. Stir in lemon juice. Let rice stand covered for 10 minutes before serving.

INGREDIENTS

INGREDIENTS



4 potatoes1 can (10 3/4 oz) cream of chicken soup1/4 cup milk1 cup sour cream1 cup cheese, grated

1/2 tsp onion powder1/2 tsp salt1/4 tsp pepper1/4 cup margarine, melted2 cups corn flake crumbs

4 tbsp margarine2 cups rice1 tsp salt

1/4 tsp pepper5 cups chicken broth1/4 cup lemon juice

MAIN DISHES

45 minutes


Yield: 6-8 servings

Main Dishes

30 minutes

63

Stuffed Green Peppers

Stir-Fry Vegetables

MAIN DISHES

Cut 2 green peppers around center to form 4 cups; remove seeds. Boil pepper halves in water for 5 minutes. Fill peppers with Porcupine Meatball* mixture. Place stuffed peppers in an 8 X 8-inch baking dish. Combine sauce ingredients. Pour sauce over peppers; cover with foil. Bake at 325°F. for 30 minutes.

Heat oil in a large skillet and stir-fry vegetables until tender crisp, about 3-5 minutes. For more tender vegetables, add a small amount of water, cover and cook a little longer. In a small bowl, mix cornstarch, garlic powder, soy sauce and water; add to vegetables. Cook over medium heat until mixture thickens; stir constantly.

INGREDIENTS

INGREDIENTS



Sauce:1 can (10 3/4 oz) tomato soup1/2 cup canned tomatoes1 tsp parsley

1 tsp onion powder1 tsp salt 1/8 tsp pepper

2 green peppersPorcupine Meatball Mixture*

* = Refer to page 50 for Porcupine Meatball recipe

1 tbsp oil2 cups broccoli flowerets1 cup carrots, sliced 1/2 cup onion, sliced

1 tsp cornstarch1/2 tsp garlic powder2 tsp soy sauce2 tbsp water

Yield: 4 servings

Yield: 4-6 servings

10 minutes

30 minutes

Main Dishes

64

Sunshine Carrots

Sweet Potato Apple Bake

Cook carrots and onion in a small amount of water until tender, about 10 minutes. Drain, reserving 2 tablespoons of cooking water. Add lemon juice, orange juice concentrate and reserved cooking water; mix gently.

Cook sweet potatoes in boiling water until barely tender, about 30-40 minutes; drain. Peel and cut into slices. Arrange sweet potatoes and apples in a lightly oiled casserole dish. In a small saucepan, combine sugar, salt and cornstarch; blend well. Gradually mix in orange juice. Cook over medium heat until mixture thickens; stir constantly. Add margarine and pour over sweet potato mixture. Bake at 350ºF for 20-30 minutes.

INGREDIENTS

INGREDIENTS



3 cups carrots, sliced2 tbsp onion, chopped1 tsp lemon juice2 tbsp frozen orange juice concentrate

2 sweet potatoes2 apples, peeled and sliced1/2 cup sugar1/4 tsp salt

1 tsp cornstarch1 cup orange juice2 tbsp margarine

MAIN DISHES

10 minutes


Yield: 4-6 servings

Main Dishes

10 minutes

60 minutes

65MAIN DISHES

Classic Vegetable Bake

Heat soup; stir in milk, soy sauce and pepper. Mix in vegetables and pour into a lightly oiled casserole dish. Bake at 350ºF for 20-30 minutes.

INGREDIENTS


1 can (10 3/4 oz) cream of mushroom soup1/2 cup milk1 tsp soy sauce

1/4 tsp pepper1 pkg (16 oz) frozen mixed vegetables

Yield: 4-6 servings20-30 minutes

Ginger Glazed Chicken

Bone and skin chicken breasts; rinse and pat dry. In a large skillet over medium heat, cook chicken in margarine for 20-30 minutes until done; turn occasionally. Season chicken breasts lightly with salt and pepper. Mix preserves, vinegar and ginger; add to chicken. Simmer over low heat for 5-7 minutes until glaze thickens; top with almonds.

INGREDIENTS


4 chicken breasts1 tbsp margarineSalt and pepper1/2 cup apricot preserves

2 tbsp vinegar1/2 tsp ginger1/4 cup slivered almonds

Yield: 4 servings

35-45 minutes

Main Dishes

66

Potato Skillet Meal

Cauliflower in Cheese Sauce

Brown meat and drain off the fat. Add water, potatoes, mixed vegetables and Magic Sauce*. Simmer covered 20-30 min or until potatoes are tender. Stir to prevent potatoes from sticking on the pan bottom. Cook until extra water is evaporated.

Cut cauliflower into large flowerets and cook in a small amount of water until barely tender, about 10-12 minutes; drain. Melt margarine in a heavy saucepan. Add flour; mix until smooth. Gradually mix in milk. Cook over medium heat until mixture thickens; stir constantly. Remove from heat; stir in cheese, onion powder, salt and pepper. Pour cheese sauce over cauliflower.

INGREDIENTS

INGREDIENTS



1 lb ground turkey or other meat6 potatoes, peeled, very thinly sliced1 cup frozen mixed peas & carrots

1 head cauliflower1 tbsp margarine3 tbsp flour1 1/2 cups milk

1/2 cup cheese, grated1/4 tsp onion powder1/8 tsp pepper1/4 tsp salt

2 cups water2/3 cup Magic Sauce*

MAIN DISHES

20-30 minutes


Yield: 6 servings

* Refer to page 16 for Magic Sauce recipe.

Main Dishes

20-30 minutes

10-12 minutes

67MAIN DISHES

Broccoli Puff

Cook frozen broccoli according to package directions; drain. Add broccoli, onion, mayonnaise, soup, milk, egg and cheese; mix gently. Pour into a lightly oiled casserole dish. Top with crumbs. Bake at 350ºF for 35-45 minutes.

INGREDIENTS


1 pkg (16 oz) frozen broccoli, chopped1/4 cup onion, chopped1/4 cup mayonnaise1 can (10 3/4 oz) cream of mushroom soup

1/2 cup milk1 egg, beaten 1/2 cup cheese, grated1/4 cup bread or cracker crumbs


Navajo Tacos

Top a piece of fry bread with a cup of chili. Sprinkle with lettuce, tomato, onions and cheese. Top with salsa.

INGREDIENTS


Indian Fry Bread*ChiliLettuce, slicedTomato, diced

Green onions, dicedCheese, gratedSalsa

Yield: 8 pieces

5-10 minutes

* Refer to page 128 for Indian Fry Bread recipe.

Main Dishes

68

Sweet & Spicy Pork with Black Beans

Stroganoff

In a large skillet, sauté pork and onion in oil until pork is browned and onion tender; drain fat. Stir in water; bring to a boil. Mix in rice and beans; reduce heat to low. Cover and simmer 20 minutes without lifting lid. Combine salsa, jam and lime juice. Stir into rice mixture; simmer 2-3 minutes.

In a skillet over medium heat, sauté ground beef and onion; drain fat. Stir in garlic powder, salt, pepper, bouillon, ketchup, soup, milk and mushrooms. Simmer for 15 minutes; stir occasionally. Mix in sour cream. Serve over noodles or rice.

INGREDIENTS

INGREDIENTS



1/2 lb boneless pork, cut into 1/2-inch pieces1 onion, chopped1 tsp oil2 cups water1 cup uncooked rice

1 lb ground beef1/2 cup onions, chopped1/4 tsp garlic powder1/4 tsp salt1/8 tsp pepper

1 tsp beef bouillon granules2 tbsp ketchup1 can (10 3/4 oz) cream of mushroom soup1 1/4 cups milk

1 can (15 oz) black beans, drained & rinsed3/4 cup salsa1/4 cup apricot jam1-2 tbsp lime juice

MAIN DISHES

20 minutes


Yield: 4-6 servings

1 can (4 oz) mushrooms, drained1 cup sour cream

Main Dishes

20 minutes

20 minutes

69MAIN DISHES

Meatball Mix

In a large bowl ,combine all ingredients; blend well. Shape into 1-inch balls. Place meatballs on an ungreased baking sheet. Bake at 400ºF for 10-15 minutes. Drain on paper towels; cool. Select desired number of meatballs per serving and place in freezer container; label. Store in freezer. Use within 3 months. To use: Prepare a sauce such as Italian Quick Sauce* (page 15) or Alfredo Sauce* (page 21). Add meatballs and simmer 10-15 minutes.

INGREDIENTS


4 lbs ground beef4 eggs, beaten2 cups bread crumbs1/2 cup onion, diced

1 tbsp salt1/2 tsp pepper2 tsp Worcestershire sauce

Yield: 140 meatballs10-15 minutes

Skillet Lasagna

In a large skillet, sauté ground beef and onion; drain fat. Add tomato sauce, water, garlic powder and Italian seasoning; bring to a boil. Add uncooked noodles; cover and simmer for 5 minutes until noodles are tender.

INGREDIENTS


1 lb ground beef1/2 cup onions, chopped2 cans (8 oz) tomato sauce1 1/2 cups water1/4 tsp garlic powder

1 tsp Italian seasoning1 pkg (8 oz) wide noodles1 cup cottage cheese1/2 cup cheese, grated

Yield: 4-6 servings

20 minutes

Main Dishes

70

Tuna Casserole

Pasta Frittata

Combine soup, milk, cheese, tuna and seasonings. Add spaghetti and mix well. Pour into a lightly oiled 1 1/2-quart casserole dish; cover. Bake at 375ºF for 20-25 minutes. Variation: Use 1 cup diced cooked turkey or chicken instead of tuna.

In a small bowl combine eggs, milk, salt, onion powder, Italian seasoning and pepper; beat well. In a large frying pan, over medium heat, melt margarine. Add macaroni and pour egg mixture over top; add desired filling. Reduce heat to medium low, cover and cook 13-15 minutes or until center is almost set. Sprinkle with cheese; cover and cook about 2 more minutes until eggs are done and cheese is melted. Filling Ideas:

Meats: Cooked and chopped chicken, turkey, beef, pork, sausage, ham or bacon. Vegetables: Cooked and chopped onion, green pepper, mushrooms or tomato. Cheeses: Grated Cheddar, Swiss or Mozzarella.

INGREDIENTS

INGREDIENTS



1 can (10 3/4 oz) cream of chicken soup1 cup milk1 cup cheese, grated1 can (6 oz) tuna, drained1 tsp seasoned salt

4 eggs1/3 cup milk1/2 tsp salt1/2 tsp onion powder1/2 tsp Italian seasoning

1/8 tsp pepper1 tsp margarine2 cups cooked macaroni3/4 cup cheese, grated1/2 cup ham, cubed

1 cup frozen peas1/2 cup filling (ideas below)

1/2 tsp onion powder1/4 tsp garlic powder1 tsp pepper2 cups spaghetti noodles, cooked

MAIN DISHES

20-25 minutes


Yield: 4-6 servings

Main Dishes

20-25 minutes

15 minutes

71MAIN DISHES

Quiche

Line pie pan with pastry; trim and flute edge. Sprinkle cheese and filling into pie shell. In a small bowl, beat remaining ingredients together until well blended. Pour over cheese and filling. Bake at 375ºF for 30-40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Refer to Pasta Frittata (p. 70) for Filling Ideas.

INGREDIENTS


Pastry for single-pie crust*1/2 cup cheese, grated6 eggs1 cup milk

1/2 tsp salt1/2 cup filling (refer to Pasta Frittata recipe on page 70)


Tater Tot Casserole

Sauté ground beef and onion; drain fat. Mix in soup, garlic powder, salt and pepper. Pour into a lightly oiled 8x8-inch baking dish. Cover with cheese. Place tater tots on top; stand on edge. Bake at 400ºF for 20-25 minutes or until tater tots are brown and crisp.

INGREDIENTS


1 lb ground beef1/2 cup onion, chopped1 can (10 3/4 oz) cream of mushroom soup1/4 tsp garlic powder

Salt & pepper to taste1 cup cheese, grated2 cups frozen tater tots

Yield: 6-8 servings

30 minutes

* Refer to page 101 for Homemade Pie Crust recipe.

Main Dishes

72


Cut ribs in half. Sauté in oil until lightly browned. Place in a lightly oiled 9X13-inch baking dish. Bake uncovered at 350ºF for 30 minutes. While ribs are baking, combine sugar, brown sugar and cornstarch in a saucepan; mix well. Add vinegar, soy sauce and pineapple with juice. Simmer until mixture thickens; stir constantly. Pour sauce over ribs, cover and bake an additional 30 minutes.

INGREDIENTS


2 lbs boneless pork ribs (country style)1 tbsp oil1/2 cup sugar1/2 cup brown sugar

2 tbsp cornstarch2/3 cup vinegar1 can (15 1/4 oz) pineapple tidbits4 tbsp soy sauce

MAIN DISHES


Notes

Main Dishes

30 minutes

73MAIN DISHES

Notes

Main Dishes

75

Soups & Salads

SOUPS & SALADS

White Chili

Homemade Chili

Cucumber Salad

Magical Fruit Salad

Old Fashioned Split Pea Soup

Black Bean Soup

Hamburger Lentil Soup

Pasta Fagioli Soup

Cincinnati Chili

Beef & Barley Soup

Chicken Noodle Soup

New England Clam Chowder

Manhattan Clam Chowder

Beef Broth

Chicken Broth

Broth from Cooked Meat & Bones

Pork with Red Chili

Egg Drop Soup

Broccoli Pasta Salad

Spaghetti Salad

Southwestern Pasta Salad

Fruited Spinach Pasta Salad

Summer Fruit Salad

Salad Dressing

Greek Salad

Potato Salad

Egg Salad Filling

Honey Bee Ambrosia

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White Chili


Cut chicken breasts into bite size pieces. In a large saucepan, sauté chicken in oil 2-3 minutes until lightly browned.

Add garlic, onion and pepper; sauté 3-5 minutes until vegetables are tender.

Stir in green chilies, broth, milk and beans. Add seasonings and chips; mix well.

Cover and simmer 15-20 minutes until sauce has thickened; stir occasionally.


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+

+

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+

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+

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2 boneless, skinless chicken breasts

1 large red or green pepper, diced

2 cups milk

1 tsp cumin 1 tsp salt & 1/8 tsp pepper

1 tbsp oil 3 cloves garlic, minced

1 can (4 oz) chopped green chilies, drained

2 cans (15 oz) white beans drained & rinsed

1 onion chopped

1 can (14 oz) chicken broth

2-3 tsp chili powder

24-30 tortilla chips, crushed

INGREDIENTS

1.

2.

3.

4.

77SOUPS & SALADS

Soups & Salads

NOTES

79

Homemade Chili

SOUPS & SALADS


Sauté ground beef and onion in a large saucepan over medium heat until meat is browned and onion is tender; drain fat.

Add tomatoes, chili beans, tomato juice, catsup and seasonings; mix well.

Bring to a boil; cover and reduce heat to low.

Simmer for 20-30 minutes; stir occasionally.


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1 lb ground beef

1 can (12 oz) tomato juice


3/4 tsp salt 1/4 tsp pepper

1 mediumonion

1 can (14 1/2 oz) tomatoes, crushed

3/4 cup ketchup

1/2 tsp onion powder

2 cans (30 oz) chili beans, undrained

1 tbsp chili powder

1/2 tsp cumin

INGREDIENTS

1.

2.

3.

4.

Soups & Salads

NOTES

Cucumber Salad


Peel and cut cucumbers in half lengthwise; remove any large seeds.

Cut crosswise into very thin slices. In a medium bowl, combine vinegar, sugar, salt and ginger; mix well.

Add cucumber slices and marinate in refrigerator 1 hour or longer.


INGREDIENTS

1.

2.

3.

+

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+2 cucumbers

2 slices ginger root, finely minced

1/3 cup white vinegar or white rice vinegar

4 tsp sugar

1 tsp salt

81SOUPS & SALADS

Soups & Salads

NOTES

Magical Fruit Salad


Place pineapple, grapes and bananas in a large bowl.

Pour milk over fruit.

Stir in instant pudding mix.

Let mixture stand 5 minutes to set.


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+1 can (8 oz) pineapple tidbits, drained

1 pkg (3 oz) lemon, coconut or vanilla instant pudding mix

1/2 lb seedless grapes

2 bananas, sliced

1 1/2 cups milk

INGREDIENTS

1.

2.

3.

4.

83SOUPS & SALADS

Soups & Salads

NOTES

Old Fashioned Split Pea Soup

Black Bean Soup

Quick soak split peas; drain. While split peas are soaking, combine water, ham hocks, onion, celery, potato, garlic, bouillon, pepper and bay leaf in a large saucepan. Cover and simmer 1 hour. Add soaked split peas and cook 1-2 hours until tender. Remove bay leaf and ham hocks. Cut meat off bones. Puree soup in blender and return to pan. Stir in meat and milk; simmer 10 minutes.

Quick soak beans; drain. While beans are soaking, in a large saucepan, sauté bacon, onion, celery, carrots and garlic. Cook until bacon is done and vegetables are tender; drain fat. Add soaked beans, bay leaf, Italian seasoning, cumin, broth and ham hock. Cover and simmer about 2 1/2 hours until beans are tender. Remove bay leaf and ham hock; cut meat off bone. Add meat to beans. Season with salt and pepper; add lime juice. To serve, top with a spoonful of sour cream.

INGREDIENTS

INGREDIENTS



1 lb split peas8 cups water3 ham hocks1 large onion, chopped4 stalks celery, diced1 potato, diced

1 clove garlic, minced2 tsp chicken bouillon granules1/4 tsp pepper1 bay leaf1/2 cup milk

1 lb black beans6 slices bacon, cut into pieces1 onion, chopped3 stalks celery, diced2 carrots, diced2 cloves garlic, minced1 bay leaf

1 tsp Italian seasoning2 tbsp cumin8 cups Chicken Broth*1 ham hockSalt and pepper to tasteJuice of 1 lime

*Refer to page 89 for recipe.

Soups & Salads

SOUPS & SALADS

1-2 hours

2 1/2 hoursYield: 6-8 servings

Yield: 6-8 servings

84

1-2 hours

2 1/2 hours


Hamburger Lentil Soup

Pasta Fagioli Soup

In a large saucepan, sauté ground beef; drain fat. Add water, lentils, carrots, cabbage, celery, onion, bay leaf, salt and pepper. Cover and simmer about 1 1/2 hours until lentils are tender. Remove bay leaf. Add V-8® juice; simmer 8-10 minutes.

In a large saucepan, sauté sausage and onion; drain fat. Add beef broth, tomato sauce, drained kidney beans, tomatoes, vegetables, Italian seasoning, garlic powder, bay leaf, parsley, salt and pepper. Cover and simmer 30 minutes. Add pasta; cook until pasta is done. Remove bay leaf.

INGREDIENTS

INGREDIENTS



1 lb ground beef4 cups water1 cup lentils1 cup carrots, diced1 cup cabbage, diced1 cup celery, diced

1/2 cup onion, chopped1 bay leaf1 tsp salt1/4 tsp pepper4 cups V-8® juice or tomato juice

1/2 lb lean sausage1 onion, chopped6 cups Beef Broth*1 can (8 oz) tomato sauce1 can (15 oz) kidney beans1 can (14 1/2 oz) tomatoes, crushed1 cup zucchini, sliced1 cup carrots, sliced

1 cup celery, sliced1 tsp Italian seasoning1/4 tsp garlic powder1 bay leaf2 tbsp parsley flakes1/2 tsp salt1/4 tsp pepper1 1/2 cups pasta

Soups & Salads

Yield: 4-6 servings


30 minutes

1 1/2 hours

85SOUPS & SALADS

Cincinnati Chili

Beef & Barley Soup

Brown ground beef and onion in a large saucepan; drain fat. Add tomato sauce, tomatoes and seasonings. Cover and simmer 1-2 hours; stir occasionally. Remove garlic and bay leaves before serving. To serve: 3-way: Spaghetti topped with chili and grated cheese. 4-way: chopped same as 3-way but add onion and grated cheese. 5-way: Same as 4-way but add kidney beans to chili. Coney: A weiner served on a bun with mustard, topped with chili, chopped onion and grated cheese.

In a large saucepan, sauté meat in a small amount of oil; drain fat. Add beef broth, tomato juice, onion, bay leaf, chili powder and salt. Cover and simmer 2 hours. Add barley and vegetables the last 30 minutes. Remove bay leaf before serving.

INGREDIENTS

INGREDIENTS



1 1/2 lbs ground beef1 small onion, chopped3 cans (8 oz) tomato sauce1 can (14 1/2 oz) tomatoes3/4 tsp cinnamon1/2 tsp allspice

1 tsp salt1/2 tsp pepper1 1/2 tbsp chili powder1 tbsp vinegar1 clove garlic3 bay leaves

1 lb stew meat, cut in 1-inch pieces6 cups Beef Broth*2 cups tomato juice1 cup onion, chopped1 bay leaf

2 tsp salt 1/4 tsp chili powder1/3 cup quick pearl barley2 cups celery, sliced2 cups carrots, sliced

1-2 hours

2 hoursYield: 6-8 servings

Yield: 6-8 servings


SOUPS & SALADS86

Soups & Salads

1-2 hours

2 hours

Chicken Noodle Soup

New England Clam Chowder

In a large saucepan, combine chicken broth, carrots, celery, onion, Italian seasoning, parsley, salt and pepper. Cover and simmer 15 minutes. Add chicken and noodles; cook until noodles are done.

Sauté onion and celery in small amount of oil until transparent; set aside. In a large saucepan, melt margarine and add flour; stir until smooth. Add milk and clam juice. Cook until mixture thickens; stir constantly. Add celery and onion, potatoes, clams and bacon. Season with salt and pepper to taste.

INGREDIENTS

INGREDIENTS



6 cups Chicken Broth*3 carrots, sliced2 stalks celery, sliced1/2 cup onion, chopped1/8 tsp Italian seasoning

1 tbsp parsley flakes1/2 tsp salt1/8 tsp pepper2 cups cooked chicken, diced1 cup noodles

1 onion, diced2 stalks celery, diced2 tbsp margarine1/4 cup flour3 1/2 cups milk2 cans (6 oz) minced clams, drained (reserve juice)

3 potatoes, boiled and diced6 slices bacon, cooked andcrumbledSalt and pepper

Yield: 6-8 servings

Yield: 4-6 servings

30 minutes

15 minutes

87SOUPS & SALADS


Soups & Salads

Manhattan Clam Chowder

Beef Broth

In a large saucepan, combine 1 quart water, vegetables, tomatoes, brown sugar, salt and pepper; simmer for 20-25 minutes or until vegetables are tender. In a small bowl, mix flour with 1/2 cup water until well blended. Stir into chowder and bring to a boil. Cook until mixture thickens; stir constantly. Add clams with juice and bacon.

In a large saucepan, combine all ingredients. Gradually bring to a boil; skim off foam. Cover and simmer 3 hours. Remove bones and strain broth. Cool in refrigerator; remove fat. Store in refrigerator for 3-4 days or freeze for later use.

INGREDIENTS

INGREDIENTS



1 qt water1 cup carrots, diced1 cup celery, diced1 cup onion, chopped2 cups potatoes, diced1 can (14 1/2 oz) tomatoes, crushed2 tbsp brown sugar

2 tsp salt1/4 tsp pepper1 tbsp flour1/2 cup water2 cans (6 oz) minced clams3 slices bacon, cooked and crumbled

6 lbs beef soup bones3 qts cold water1 carrot1 onion2 stalks celery with leaves

1/4 tsp Italian seasoning1 tbsp parsley flakes1 bay leaf2 tsp salt1/2 tsp pepper

20-25 minutes

3 hoursYield: 2 1/2 quarts

Yield: 4-6 servings

SOUPS & SALADS88

Soups & Salads

20-25 minutes

3 hours

Chicken Broth

Broth from Cooked Meat & Bones

In a large saucepan, combine all ingredients. Gradually bring to a boil; skim off foam. Cover and simmer 2 hours. Remove chicken and strain broth. Cool in refrigerator; remove fat. Store in refrigerator for 3-4 days or freeze for later use.

In a large saucepan, combine all ingredients. Add enough water to cover bones. Gradually bring to a boil. Cover and simmer 2 hours. Remove bones and meat; strain broth. Cool in refrigerator; remove fat. Store in refrigerator for 3-4 days or freeze for later use.

Cooked meat: Use in soups, casseroles, salads or sandwiches. May be frozen for later use.

To remove fat: When broth is cool, run a knife around edge and carefully lift fat. To remove fat before broth has cooled, take off as much as possible with a spoon. Remove remainder by passing paper towels over surface.

INGREDIENTS

INGREDIENTS



1 lb chicken, cut into pieces2 qts cold water1 carrot1 onion

2 stalks celery with leaves1 bay leaf2 tsp salt1/4 tsp pepper

Bones and meat pieces from cooked beef, poultry or ham1 carrot

1 onion2 stalks celery with leavesLeftover broth or gravy

Yield: 1 1/2 quarts

Yield: Varies on size of meat and bones

2 hours

2 hours

89SOUPS & SALADS

Soups & Salads

Pork with Red Chili

Egg Drop Soup

Cut meat into 1-inch cubes. In a large skillet, sauté meat in oil until lightly browned. Add onion, garlic, chili powder, cumin and Italian seasoning. Cook until onion is tender; drain fat. Stir in water, sugar, salt and tomato sauce; mix well. Cover and simmer about 1 hour until meat is tender. Stir in cream. To serve, fill warm tortillas with meat, avocado, tomato and sour cream. Top with a squirt of lime juice.

Heat broth, salt and pepper to a rolling boil in a medium saucepan over high heat. (If broth is not heated to a rolling boil, egg will not form threads.) Stir green onion into eggs. Pour egg mixture slowly into broth, stir constantly with a fork until egg forms threads.

INGREDIENTS

INGREDIENTS



3 lbs lean boneless pork2 tbsp oil2 onions, chopped2 cloves garlic, minced5-6 tsp chili powder1 tsp cumin1 1/2 tsp Italian seasoning

1/4 cup water1 tsp sugar1 1/2 tsp salt2 cans (8 oz) tomato sauce1/2 cup whipping cream

Additional Ingredients: 8 flour tortillas + 1 avocado, sliced + 1 tomato, chopped + Sour cream + Lime wedges

2 cans (14 oz) chicken brothDash of pepper1 green onion with top, sliced2 eggs, slightly beaten

60 minutes


Yield: 8 servings

SOUPS & SALADS90

Soups & Salads

60 minutes

15 minutes

91SOUPS & SALADS

Broccoli Pasta Salad

Spaghetti Salad

Cut broccoli into flowerets and put in a colander. Cook noodles according to package directions. Pour noodles and boiling water over broccoli (this blanches broccoli and makes it bright green). Drain and rinse with cold water. Place broccoli and noodles in a large bowl; add remaining ingredients. Toss with dressing and marinate in refrigerator 1-2 hours.

Dressing:

1/4 cup white vinegar2 tbsp oil1/4 cup water1/4 cup sugar

Dressing:

1/2 cup wine vinegar1/2 cup oil1/2 tsp garlic powder1/2 tsp onion powder

1/8 tsp prepared mustard1/8 tsp dry mustard1/8 tsp salt1/8 tsp pepper

1 tsp Italian seasoning1 tsp sugar1/2 tsp salt1/2 tsp pepper

Dash of paprika, garlic powder and celery salt

Break spaghetti into thirds and cook according to package directions. Drain and rinse with cold water. Add celery, cucumber, onion, pepperoni and Salad Supreme; toss with dressing. Cover and marinate in refrigerator 6-8 hours. Toss occasionally to coat ingredients with dressing. Just before serving arrange tomato slices on top.

INGREDIENTS

INGREDIENTS



1 head broccoli1 pkg (12 oz) colored rotini noodles1 green pepper, chopped2 medium tomatoes, chopped

1/2 cup red onion, chopped1/2 cup mushrooms, sliced1/2 cup black olives

1 pkg (12 oz) spaghetti1 cup celery, chopped1 cucumber, chopped1 medium red onion, chopped

1/2 pkg (3 1/2 oz) pepperoni, sliced5 tbsp Salad Supreme1 large tomato, sliced

1-2 hours

6-8 hoursYield: 10-12 servings


Mix all ingredients until well blended.


Soups & Salads

Soups & Salads

Southwestern Pasta Salad

Fruited Spinach Pasta Salad

Cook pasta according to package directions. Drain and rinse with cold water. Toss with oil and sprinkle with cumin. Season with salt and pepper. Layer pasta, beans, corn, red pepper, green onions and olives in a 3-quart dish. Spread dressing over top of pasta mixture. Cover and marinate in refrigerator 6-8 hours.

Combine pasta and spinach in a large bowl. Toss with Dressing (refer to recipe below). Add remaining ingredients; toss again.

INGREDIENTS

INGREDIENTS



1 pkg (8 oz) salad or elbow macaroni2 tbsp vegetable oil1/2 tsp cuminSalt and pepper to taste

1 can (15 oz) black beans, drained1 can (11 oz) corn, drained1 red pepper, cut into strips3/4 cup green onions, sliced1/4 cup black olives, sliced

1 pkg (16 oz) egg noodles3 cups fresh spinach, chopped2 cups peaches, sliced

2 cups strawberries, sliced6 slices bacon, cooked and crumbled



20 minutes

6-8 hours

SOUPS & SALADS92

Dressing:

3/4 cup mayonnaise1/2 cup sour cream1/3 cup salsa


Dressing:

3 tbsp white vinegar3 tbsp vegetable oil1/4 cup orange juice2 tsp poppy seeds

1/3 cup sugar1/2 tsp salt1/2 tsp dry mustard


20 minutes

6-8 hours

93SOUPS & SALADS

Summer Fruit Salad

Drain pineapple. In a medium bowl, combine all fruits. Fold in yogurt. Chill or serve immediately. Variations: Use 1 cup sweetened whipped cream, 1 cup whipped topping or 1 cup fruit flavored yogurt.

INGREDIENTS


1 can (8 oz) pineapple tidbits1 cup strawberries, halved1 cup green grapes1 medium peach, sliced

1 apple, chopped with peel1 banana, sliced1 cup vanilla yogurt


Salad Dressing


INGREDIENTS


2/3 cup vegetable or olive oil1/3 cup vinegar1/2 tsp onion powder1/4 tsp garlic powder

1 tsp Italian seasoning1 tsp salt1/4 tsp pepper

10 minutes

Soups & Salads

Greek Salad

Potato Salad

Combine lettuce, cucumber, onion and tomato. To serve, toss with a generous amount of dressing. Top with pepper rings and garnish with cheese and olives.

Cook potatoes in boiling water until tender; drain and peel. Cut into small pieces. Place in a large bowl, add remaining ingredients and mix well.

INGREDIENTS

INGREDIENTS



1/2 head lettuce, chopped1 cucumber, scored and sliced1 onion, diced1 tomato, cut into wedges

1/2 green pepper, cut into ringsFeta cheese, grated (optional)Greek olives (optional)

4 large potatoes1/2 cup onion, diced1/3 cup vinegar1/2 cup vegetable or olive oil

1 tsp Italian seasoning1 tsp parsley flakes1 tsp salt1/4 tsp pepper

Yield: 4-6 servings

Yield: 6-8 servings

30-35 minutes

10 minutes

SOUPS & SALADS94

Dressing:

2/3 cup vegetable or olive oil1/3 cup vinegar1/2 tsp onion powder1/4 tsp garlic powder

1 tsp Italian seasoning1 tsp salt1/4 tsp pepper


Soups & Salads

30-35 minutes

10 minutes

95SOUPS & SALADS

Egg Salad Filling

Chop eggs; mix all ingredients together. Use in sandwiches or as a filling in a stuffed tomato.

INGREDIENTS



6 hard-cooked eggs1/2 cup celery, chopped1 tbsp sweet pickle relish1/3 cup mayonnaise or salad dressing

1/2 tsp mustard1/4 tsp saltDash onion powderDash pepper

10 minutesYield: 4-6 sandwiches

Honey Bee Ambrosia

Bring sauce to a boil stirring constantly until mixture thickens, cool and pour over fruit. Sprinkle 1/3 cup flaked coconut over top, if desired.

INGREDIENTS

Combine in a medium bowl and gently mix:

2 oranges, peeled and cut into pieces1 banana, peeled and sliced1 cup strawberries, halved (or any fruit in season)

Combine in a small saucepan and blend:

2 tsp cornstarch1/2 cup orange juice1/4 cup honey2 tbsp lemon juice


Soups & Salads

Notes

SOUPS & SALADS96

Soups & Salads

Notes

97SOUPS & SALADS

Soups & Salads

Breads & Desserts

Homemade Pie Crust

Lemon Meringue Pie

The Perfect Meringue

Pumpkin Pie

Vanilla Cream Pie

Applesauce Cookies

Chocolate Chip Cookies

Cinnamon Sticks

Cocoa Drop Cookies

Oatmeal Cookies

Peanut Butter Cookies

French Bread

Pita Bread

Bread Sticks

White Bread

English Muffin Bread

Pumpkin Bread

Applesauce Bread

Banana Bread

Zucchini Bread

Southern Cornbread

Easy Whole Wheat Bread

Whole Wheat Cinnamon Rolls

50/50 Muffins

Indian Fry Bread

Cheerio Nuggets

Skillet Balls

Sugar & Spice Mix

Stirred Rice Custard

Pineapple Upside Down Cake

Raisin Pull-A-Parts

Greek Spice Cake

Moist Cocoa-Lentil Cake

Whole Wheat Chocolate Chip Cookies

Orange Julius

Hawaiian Lemonade

Cranberry Sparkle

Juicy Pops

Yogurt Pops

Tropical Cooler

Peach Splash

Pyramid Punch

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99BREADS & DESSERTS

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137

Homemade Pie Crust

Breads & Desserts

10-15 minutesYield: 1 double crust pie or 2 single crust pies


INGREDIENTS

Cut shortening into flour and salt until mixture resembles

course cornmeal (use a pastry blender, fork or 2 knives).

Combine cold water, egg and vinegar. Add egg mixture to flour

mixture; mix lightly to form a ball of dough that holds together.

Divide dough in half and shape into flat circles. Lightly flour

rolling surface and rolling pin. Roll dough from center out to

form a circle 10 inches in diameter. Dough should be 1/8 inch

thick or less. Loosen pastry from board and fold in half. Lay

dough across center of pie pan and unfold. Ease dough into

pan to eliminate air pockets between dough and pan. Trim off

excess dough and flute edge.

Filled pie directions: Pour filling into uncooked pie shell.

Roll out top crust. Loosen from board and fold in half. To

allow steam to escape, prick with a fork in several places and

slash several times with a knife along fold. Moisten edge of

bottom crust with a small amount of water. Place folded top

crust over one side of filled pie and unfold. Trim off excess

dough and press edges together to seal; flute edge. Some filled

pies are single crust and only require edge to be trimmed and

fluted. Refer to recipe for baking time and temperature.

Unfilled pie directions: Place dough in pie pan; prick

generously with a fork. Trim off excess dough and flute edge.

Bake at 375ºF for 8-10 minutes.

Note: Bake pies in a preheated oven on lowest rack.

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1 cup shortening

1 egg, beaten

2 1/2 cups flour

1 tsp salt

2 tsp vinegar1/3 cup cold water

101BREADS & DESSERTS

NOTES

Lemon Meringue Pie

20 minutesYield: 1 pie


INGREDIENTS

In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water.

Cook over medium high heat until mixture thickens and is clear. Remove from heat.

Separate eggs; save egg whites for meringue. Beat egg yolks. Mix egg yolks with 1 cup of hot mixture; add to mixture in saucepan.

Bring to a boil and cook 2 more minutes; stir constantly. Remove from heat and mix in lemon juice, grated peel and margarine.

Pour filling into pie shell. Top with meringue (see page 105 for recipe).

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1 1/2 cups sugar

1 1/2 cups water

1/2 tsp lemon peel, grated

3 tbsp cornstarch

3 tbsp flour

3 eggs

2 tbsp margarine

Dash of salt

1/4 cup lemon juice


Breads & Desserts

NOTES

The Perfect Meringue

12-15 minutesYield: Topping for 1 pie


INGREDIENTS

In a small saucepan, dissolve cornstarch in 1 tablespoon cold water.

Add 1/2 cup cold water and cook over medium heat until mixture thickens and is clear. Cool thoroughly.

Beat egg whites until foamy and add sugar. Beat until stiff. Blend cooled cornstarch mixture into beaten egg whites. Spread over filled pie.

Bake at 350ºF for 12-15 minutes or until golden brown.

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+1 tbsp cornstarch

6 tbsp sugar

1 tbsp cold water

1/2 cup cold water

3 egg whites


Breads & Desserts

NOTES

Pumpkin Pie

55-60 minutesYield: 2 pies


INGREDIENTS

Line pie pans with pastry; trim and flute edges. Combine pumpkin, sugar, eggs, evaporated milk and seasonings.

Mix well and pour into pie shells.

Bake at 425ºF for 15 minutes. Reduce oven temperature to 350ºF and bake for 30-40 minutes or until knife inserted near center comes out clean.

Note: Pastry makes 2 single crust pies.

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2.

3.

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+

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+

+

1 can (15 oz) pumpkin

1 tsp cinnamon

1/2 tsp salt

3/4 cup sugar 2 eggs, slightly beaten

1/2 tsp ginger1 can (12 oz) evaporated milk

1/4 tsp nutmeg


Breads & Desserts

NOTES

Vanilla Cream Pie

20 minutesYield: 1-2 pies

INGREDIENTS

+

+

+

+

1 cup sugar

3 tbsp margarine

1/2 cup flour or 1/4 cup cornstarch

1/4 tsp salt

1 1/2 tsp vanilla4 egg yolks, well beaten

1 baked 9-inch pie shell


In a medium saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook over medium heat until mixture thickens. Mix egg yolks with 1 cup of hot mixture; add to mixture in saucepan. Bring to a boil and cook 2 more minutes; stir constantly. Remove from heat and mix in vanilla and margarine. Pour filling into pie shell. Cool in refrigerator. Top with whipped cream. Yield: 1 pie.

Variations:

Banana Cream Pie: Slice 2 bananas into bottom of pie shells and top with hot filling. Cool in refrigerator. Top with whipped cream. Yield: 2 pies.

Coconut Cream Pie: Add 1 cup flaked coconut to hot filling and pour into pie shells. Cool in refrigerator. Top with whipped cream. Yield: 2 pies.

1.

2.


Breads & Desserts

NOTES

Applesauce Cookies

10-15 minutesYield: 3 dozen cookies


INGREDIENTS

Cream shortening, brown sugar and egg. Combine applesauce and baking soda; add to creamed mixture.

Stir in flour, baking powder, salt, cinnamon and nutmeg. Mix in raisins or chocolate chips and nuts.

Drop by rounded teaspoonful on a lightly greased cookie sheet. Bake at 375ºF for 10-15 minutes.

Remove from pan; cool on a wire rack. Frost when cool.

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1/2 cup shortening

1/2 tsp baking soda

1 tsp salt

1 cup raisins or chocolate chips

1/2 cup nuts, chopped

1 cup brown sugar

1 egg

2 1/4 cups flour

1/2 tsp cinnamon

1 cup applesauce

1 tsp baking powder

1/2 tsp nutmeg


Breads & Desserts

NOTES

Chocolate Chip Cookies



INGREDIENTS

Cream shortening, margarine, sugars, eggs and vanilla. Stir in remaining ingredients.

Drop by rounded teaspoonful on a lightly greased cookie sheet.

Bake at 375ºF for 8-10 minutes.

Remove from pan; cool on a wire rack.

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2/3 cup shortening

2 eggs

1 tsp baking soda

1 pkg (11 1/2 oz) chocolate chips

2/3 cup margarine, softened

1 cup sugar

2 tsp vanilla

1 tsp salt

1 cup brown sugar

3 cups flour

1 cup nuts, chopped


Breads & Desserts

NOTES

Cinnamon Sticks

20 minutesYield: 4 dozen strips


INGREDIENTS

Cream margarine, sugar and egg yolks. Stir in flour and cinnamon. Press into a lightly greased 11x15-inch jelly roll pan.

Beat egg whites and water until foamy; brush mixture over top of dough. Sprinkle with nuts.

Bake at 350ºF for 20 minutes or until light golden brown. Immediately cut into 1x3-inch strips.

Remove from pan; cool on a wire rack.

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1 cup margarine, softened

1/2 tsp cinnamon

1 cup sugar 2 eggs, separated

1 tbsp water2 cups flour

1/2 cup nuts, chopped


Breads & Desserts

NOTES

Cocoa Drop Cookies



INGREDIENTS

Cream margarine, sugar, eggs and vanilla. Combine flour, salt, baking powder and cocoa.

Add flour mixture alternately with milk to egg mixture; mix well. Stir in nuts.


Bake at 375ºF for 10-12 minutes. Remove from pan; cool on a wire rack. Frost when cool.

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1 cup margarine

4 cups flour

1/4 cup cocoa

2 cups sugar 2 eggs

1/2 tsp salt

1 cup milk

2 tsp vanilla

3 tsp baking powder

1 cup nuts, chopped


Breads & Desserts

NOTES

Oatmeal Cookies



INGREDIENTS

Cream shortening, sugars, egg, water and vanilla. Stir in remaining ingredients.


Bake at 350ºF for 12-15 minutes. Remove from pan; cool on a wire rack.

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3/4 cup shortening

1/4 cup water

1/2 tsp baking soda

1/2 tsp cloves

1 cup raisins

1/3 cup sugar 1 cup brown sugar

1 tsp vanilla

1 tsp salt

3 cups quick- cooking oats

1 cup nuts, chopped

1 egg

1 cup flour

1 tsp cinnamon


Breads & Desserts

NOTES

Peanut Butter Cookies



INGREDIENTS

Cream margarine, peanut butter, sugar, brown sugar, egg and vanilla. Stir in remaining ingredients. Form into 1-inch balls.

Place on a lightly greased cookie sheet and flatten with a fork.

Bake at 375ºF for 8-10 minutes. Remove from pan; cool on a wire rack.

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1/2 cup margarine

1 egg

3/4 tsp baking soda

1/2 cup peanut butter

1/2 cup sugar

3/4 tsp vanilla

3/4 tsp salt

1/2 cup brown sugar

1 1/4 cups flour


Breads & Desserts

NOTES

French Bread

Pita Bread

Combine warm water and yeast; let stand 10 minutes. In a large bowl, blend hot water, sugar, salt and oil; let cool. Add yeast mixture and 3 cups flour; beat until smooth. Add enough remaining flour to make a soft dough that can be mixed with a spoon. Leave spoon in batter and allow dough to rest 10 minutes. Stir down and let dough rest again; repeat process every 10 minutes for 1 hour. Turn dough out on a lightly floured surface. Divide dough in half; flatten into rectangles and roll up jelly-roll style. Place on lightly greased baking sheets. Brush tops with egg wash (recipe below). With a sharp knife, slash tops diagonally 4-5 times. Let rise until double (30-60 minutes). Repeat egg wash. Sprinkle with sesame or poppy seeds. Bake at 400ºF for 25-35 minutes or until light brown. Remove from pans; cool on wire racks.

In a large bowl, combine 2 cups flour, yeast, sugar and salt; mix well. Add warm water and oil; beat until smooth. Add enough remaining flour to make a firm dough. Turn dough out on a lightly floured surface. Knead 10 minutes. Place dough in a lightly oiled bowl, turning to coat top. Cover and let rise until double (30-60 minutes). Divide dough into 12 equal parts and shape into smooth balls. Place on a lightly floured surface; cover and let rise until double (20-30 minutes). Roll each ball into a circle 1/4-inch thick and 5 inches in diameter. Place on ungreased baking sheets sprinkled with cornmeal. Bake at 475ºF for 5-6 minutes or until puffed and light brown. Remove from pans; cool on wire racks.

INGREDIENTS

INGREDIENTS



1/2 cup warm water2 pkgs yeast2 cups hot water3 tbsp sugar

1 tbsp salt1/3 cup oil6 cups flour

4-5 cups flour1 pkg yeast1 1/2 tsp sugar1 tsp salt

1 3/4 cups warm water2 tbsp oilcornmeal

Breads & Desserts

25-35 minutes


Yield: 2 loaves

122 BREADS & DESSERTS

25-35 minutes

30-60 minutes

Bread Sticks

White Bread

In a large bowl, combine warm water, yeast and sugar; let stand 10 minutes. Add salt and 3 1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn dough out on a lightly floured surface. Knead 3 minutes. Cover and allow dough to rest 10 minutes. Coat a baking sheet with margarine. Place dough in middle of pan and press outward to edge of pan. Spread topping over dough. With a dull knife, score dough down middle and across. Let rise until almost double (15-20 minutes). Bake at 350ºF for 20-25 minutes. Cool in pan.

Combine warm water, yeast and 1 tsp sugar; let stand 10 minutes. In a large bowl, combine milk, 1/2 cup water, oil, 4 tsp sugar, salt, yeast mixture and 3 cups flour; beat until smooth. Add enough remaining flour to make a soft dough. (Dough will no longer be sticky and will begin to clean sides of bowl.) Turn dough out on a lightly floured surface. Knead 10 minutes. (To knead, fold dough over toward you. Press it with heel of hand. Turn dough slightly, fold and press again. Repeat process until dough becomes smooth, elastic and satiny. Small air blisters will develop just under surface. When kneading, work in additional flour as needed to handle but keep dough as soft as possible.) Place dough in a lightly oiled bowl, turning to coat top. Cover and let rise 30 minutes.

Turn dough out on a lightly floured surface. Divide dough in half; shape into loaves. (To shape loaf, flatten dough into a rectangle. Roll up jelly-roll style. Press seam and ends together to seal.) Place seam side down in lightly greased loaf pans. Cover and let rise 30 minutes. Bake at 400ºF for 35-45 minutes or until light brown. (Bread is done if it sounds hollow when tapped on bottom of loaf.) Remove from pans; cool on wire racks. Brush tops with melted margarine.

INGREDIENTS

INGREDIENTS



1 1/2 cups warm water1 tbsp yeast2 tbsp sugar

1/2 tsp salt4 cups flour

1/3 cup warm water1 pkg yeast1 tsp sugar1 1/2 cups milk1/2 cup water

1 tbsp oil4 tsp sugar2 tsp salt5 cups flour

Breads & Desserts

Yield: 40 bread sticks

Yield: 2 loaves

40-45 minutes

20-25 minutes


English Muffin Bread

Pumpkin Bread

In a large bowl, combine warm water and yeast. Add margarine, honey and salt; mix well. Stir in 2 3/4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn dough out on a lightly floured surface. Knead 5 minutes. Shape dough into a loaf. Sprinkle lightly with water and roll loaf in cornmeal. Place in a lightly greased loaf pan. Cover and let rise until double (1-1 1/2 hours). Bake at 400ºF for 20-25 minutes or until light brown. Remove from pan; cool on a wire rack. Note: Slice and toast for a healthy snack or tasty breakfast addition.

Combine pumpkin, sugar, oil, water and eggs; beat 1 minute at medium speed. Add remaining ingredients and beat an additional minute. Pour into a large greased and lightly floured loaf pan. Bake at 350°F for 60-75 minutes or until a toothpick inserted into center comes out clean. Let stand 10 minutes. Remove from pan; cool on a wire rack.

INGREDIENTS

INGREDIENTS



1 cup warm water2 pkgs yeast4 tbsp margarine, melted4 tbsp honey

2 tsp salt3 cups flourcornmeal

1 cup pumpkin puree1 1/2 cups sugar1/2 cup oil1/3 cup water2 eggs1 3/4 cups flour

1 tsp baking soda3/4 tsp salt1/2 tsp cinnamon1/2 tsp nutmeg1/4 tsp ginger

20-25 minutes

60-75 minutesYield: 1 loaf

Yield: 1 loaf


Breads & Desserts

20-25 minutes

60-75 minutes

Applesauce Bread

Banana Bread

Combine flour, oats, salt, soda, cinnamon and baking powder; set aside. Mix oil, applesauce, eggs, sugar, vanilla and nuts. Blend in flour mixture. Pour into a large greased and floured loaf pan. Bake at 350°F for 1 hour or until a toothpick inserted into center comes out clean. Let stand 10 minutes. Remove from pan; cool on a wire rack.

Beat eggs, sugar and shortening. Add bananas and mix well. Combine dry ingredients and add to banana mixture. Stir in nuts. Pour into two greased and lightly floured loaf pans. Bake at 350°F for 60-70 minutes or until a toothpick inserted into center comes out clean. Let stand 10 minutes. Remove from pans; cool on wire racks.

INGREDIENTS

INGREDIENTS



1 1/2 cups flour1/2 cup oats1/2 tsp salt1 tsp baking soda1/2 tsp cinnamon1/2 tsp baking powder

1/2 cup oil2 cups applesauce2 eggs1 cup sugar1/2 tsp vanilla

4 eggs 2 cups sugar 1 cup shortening 5 ripe bananas, mashed

4 cups flour2 tsp baking soda1 tsp salt1 cup nuts, chopped

Yield: 1 loaf

Yield: 2 loaves

60-70 minutes

60 minutes


Breads & Desserts

Zucchini Bread

Southern Cornbread

Beat eggs, brown sugar, sugar and oil. Combine dry ingredients and add to egg mixture alternately with zucchini. Stir in vanilla, nuts and raisins. Pour into two greased and lightly floured loaf pans. Bake at 350°F for 1 hour or until a toothpick inserted into center comes out clean. Let stand 10 minutes. Remove from pans; cool on wire racks.

Combine dry ingredients. Add buttermilk, oil and egg; stir just until blended. Pour into a greased 8x8-inch pan. Bake at 400°F for 20-25 minutes. Remove from pan; cool on a wire rack.

Substitution: Make your own buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup milk. Stir and let mixture stand 5 minutes.

INGREDIENTS

INGREDIENTS



3 eggs 1 cup brown sugar 1 cup sugar 1 cup oil2 cups zucchini, grated 3 cups flour 1 tsp baking soda

1 tsp baking powder1 tsp nutmeg1 tsp cinnamon1/2 tsp salt1 tsp vanilla1/2 cup nuts, chopped1/4 cup raisins

1 cup flour 1/4 cup sugar 1 tbsp baking powder1 tsp salt

1 cup buttermilk1/2 cup oil1 egg, beaten

60 minutes

20-25 minutesYield: 9 pieces

Yield: 2 loaves


Breads & Desserts

60 minutes

20-25 minutes

Easy Whole Wheat Bread

Whole Wheat Cinnamon Rolls

Combine warm water, yeast and sugar; let stand until bubbles begin to form (about 10 minutes). In a large bowl, combine yeast mixture, 3 cups whole wheat flour, salt, honey and oil. Blend well by hand with a spoon or use an electric mixer with dough hooks. Gradually add about 1 more cup of whole wheat flour, 1/3 cup at a time, until dough is soft but not too sticky. (Be careful not to add too much flour.) With mixer on low speed, beat for 10 minutes or turn dough out onto a floured surface and knead by hand for 10 minutes. Place dough in a lightly oiled bowl turning to coat top. Cover and let rise 30 minutes.

Punch dough down and shape into a loaf. Put in a lightly greased loaf pan. Cover and let rise 20 to 30 minutes until dough is 1 inch above loaf pan. Place in a cold oven; turn temperature to 350°F and bake for 30 to 40 minutes or until golden brown. Remove from pan; cool on a wire rack.

Prepare bread dough. Oil hands. On a lightly oiled surface, roll dough into a rectangle 1/2-inch thick. Brush with melted margarine; sprinkle with filling (recipe above). Roll up jelly-roll style and cut into 1-inch slices. Place on lightly greased baking sheets and flatten with palm of hand. Cover and let rise until double (30-40 minutes). Bake at 350ºF for 20 minutes or until golden brown. Remove from pans; cool on wire racks. Frost with glaze when cool (recipe above).

INGREDIENTS

INGREDIENTS



1 1/2 cups warm water2 pkgs yeast1 tbsp sugar3-4 cups whole wheat flour

1 tsp salt1/4 cup honey1 tbsp oil

Filling:

2 tbsp margarine, softened1/3 cup sugar1 1/2 tbsp cinnamon1/2 cup raisins (optional)

Glaze

2 cups powdered sugar1/4 cup hot water1/2 tsp vanilla

Yield: 1 loaf

Yield: 18 rolls

20 minutes

30-40 minutes


Breads & Desserts

50/50 Muffins

Indian Fry Bread

In a large bowl, combine flour, whole wheat flour, brown sugar, baking powder and salt; mix well. In a small bowl, blend milk, oil and eggs. Add milk mixture to flour mixture and stir until flour is moistened (batter will be lumpy). Add optional ingredients if desired. Use liners or grease muffin pan. Fill muffin cups 2/3 full. Bake at 375ºF for 15-20 minutes. Remove from pan; cool on a wire rack.

Combine flour, baking powder and salt in a large mixing bowl. Add margarine and milk; stir until mixture is well blended. Knead dough on a lightly floured surface until smooth. Shape dough into eight balls. Flatten each ball to about 1/3-inch thick. Heat 2 inches of oil over medium-high heat and cook fry bread until light brown on both sides.

INGREDIENTS

INGREDIENTS



1 cup flour1 cup whole wheat flour1/2 cup brown sugar4 tsp baking powder1/2 tsp salt

1 cup milk1/3 cup oil2 eggs, beaten1/2 cup nuts, raisins or dates(optional)

5 cups flour2 tbsp baking powder1 tsp salt1 tbsp margarine, melted

2 cups milkOil

15-20 minutes


Yield: 12 muffins


Breads & Desserts

15-20 minutes

30-35 minutes

Cheerio Nuggets

Skillet Balls

Put cereal and peanuts in a large bowl. In a saucepan, combine brown sugar, margarine and corn syrup. Bring to a boil and cook 2 minutes; stir constantly. Remove from heat and add salt and baking soda; mix well. Pour over cereal mixture; stir until well coated. Spread evenly on a lightly greased cookie sheet. Bake at 250ºF for 15 minutes; stir twice. Spread on waxed paper to cool.

In a saucepan, combine corn syrup, sugar, brown sugar and salt. Bring to a boil; stir constantly. Immediately remove from heat. Add peanut butter and vanilla; mix well. Stir in cereal. Form into 1-inch balls and place on waxed paper to cool.

INGREDIENTS

INGREDIENTS



6 cups Cheerios cereal1 cup peanuts1 cup brown sugar1/2 cup margarine

1/4 cup corn syrup1/2 tsp salt1/2 tsp baking soda

1/2 cup corn syrup 1/2 cup sugar1/4 cup brown sugar1/8 tsp salt

3/4 cup peanut butter1 tsp vanilla3 cups Rice Krispies cereal

Yield: 10 cups

Yield: 4 dozen

20 minutes

15 minutes


Breads & Desserts


Sugar & Spice Mix

Stirred Rice Custard

Put cereals, peanuts, raisins and marshmallows in a large bowl. In a saucepan, combine margarine, honey, spices and orange peel. Heat until warm. Pour seasoned margarine over cereal mixture; stir until well coated. Spread evenly on a cookie sheet. Bake at 300ºF for 15 minutes; stir twice. Spread on waxed paper to cool.

INGREDIENTS


3 cups Golden Grahams cereal4 cups Life cereal1 cup peanuts1 cup raisins1 cup miniature marshmallows1/4 cup margarine

1/4 cup honey1 tsp cinnamon1/2 tsp ginger1/4 tsp nutmeg1 tsp orange peel, grated

15 minutesYield: 12 muffins

Combine rice and milk in a large heavy pan. Cover and simmer on low heat for 1 hour, until rice is very soft and fluffy; stir occasionally. In a medium bowl, combine eggs, sugar and salt. Slowly add egg mixture to rice mixture; stir constantly. Cook on low heat until custard coats a spoon, about 3 minutes. DO NOT OVERCOOK. Stir in lemon extract and peel. Serve hot or cold.

INGREDIENTS


Rice Mixture:2 cups rice,cooked6 cups milk

Egg Mixture:6 eggs1 1/2 cups sugar1/2 tsp salt

Lemon Mixture:2 tsp lemon extract1/2 tsp lemon peel, grated


Breads & Desserts

15 minutes

60 minutes


Pineapple Upside Down Cake

Raisin Pull-A-Parts

Line either a 10-inch or 12-inch Dutch oven with foil. Distribute brown sugar on bottom and put dallops of margarine on top. Sprinkle with drained pineapple, spices and almonds. Prepare cake mix following package directions. Leave out the oil and substitute the pineapple juice for part of the water. Bake 30-45 minutes using about 24 coals, 1/3 on bottom and 2/3 on top. Turn cake upside down on platter.

Stir together in bowl 1 1/2 cups flour and 2 packages yeast. In a 12-inch Dutch oven, heat milk, 1/2 cup water, 1/4 cup margarine, 1/4 cup sugar and salt. Add to flour and yeast mixture. Add egg and beat by hand 3 minutes. Stir in remaining flour and raisins. Let rise 30 minutes. Then in Dutch oven combine 3/4 cup margarine, cinnamon, nuts, brown sugar, 2 tablespoons water and corn syrup. Bring to a boil. Remove from heat and drop dough by spoonfuls into mixture. Bake for 20 minutes at 375°F. Use 9 to 11 coals on bottom and 16 to 20 coals on top. Invert and serve warm or cold.

INGREDIENTS

INGREDIENTS



1 cup brown sugar1/2 cup margarine1 can (20 oz) crushed pineapple, drained

Dash of cinnamon and nutmeg1/2 cup sliced almonds1 pineapple or yellow cake mix

3 1/4 cups flour2 pkgs yeast3/4 cup milk1/2 cup water1/4 cup margarine1/4 cup sugar

1 tsp salt1 cup raisins3/4 cup margarine1 1/2 tsp cinnamon1 cup chopped nuts1 egg

1 cup brown sugar2 tbsp water2 tbsp corn syrup


Yield: 12-15 servings20 minutes

30-45 minutes

Breads & Desserts

Greek Spice Cake

Beat margarine, until creamy. Add sugar and beat 3 minutes. Mix in eggs and 1/2 of yogurt. Add sifted flour, baking powder and spices; beat well. Mix in remaining yogurt. Combine soda and orange juice; mix into batter. Pour into a greased and floured 9X13 inch pan. Bake at 350°F for 45-50 minutes. While cake is baking, combine syrup ingredients and bring to a boil. Pour hot syrup over cake immediately after it is removed from oven.

INGREDIENTS


1 cup margarine1 1/2 cup sugar3 eggs1/2 cup plain yogurt or sour cream2 1/2 cups flour, sifted

3 tsp baking powder1/2 tsp cinnamon1/2 tsp cloves1/2 tsp nutmeg1/4 tsp baking soda1/4 cup orange juice

Syrup: 1 1/2 cup sugar1 cup honey1 cup water1/4 cup lemon juice



Moist Cocoa Lentil-Cake

In a medium saucepan, combine water, lentils and 1/2 teaspoon salt. Cover and simmer for 40 minutes. Drain lentils, reserving liquid. Place lentils in a blender and add 1/4 cup reserved liquid; puree. In a large bowl, combine sugar, oil and eggs; beat well for 2 minutes. Mix in vanilla and pureed lentils. Add flour, cocoa, soda and 1/2 teaspoon salt. Beat for an additional 2 minutes. Pour into a greased and floured 9x13 inch pan. Bake at 350ºF for 30-35 minutes. Cool before frosting.

INGREDIENTS


2 cups water2/3 cup lentils1 tsp salt1 1/2 cups sugar1 cup oil4 eggs

1 tsp vanilla2 cups sifted flour4 tbsp cocoa1 1/2 tsp baking sodaChocolate or vanilla frosting


Breads & Desserts

15 minutes

30-35 minutes

Whole Wheat Chocolate Chip Cookies

In a large bowl, cream sugar, brown sugar, shortening, margarine, egg and vanilla. Mix in remaining ingredients. If dough is sticky, add 1 or 2 more tablespoons whole wheat flour. Drop by rounded teaspoonful on lightly greased cookie sheets. Bake at 350ºF for 8-10 minutes or until golden brown. Remove from pans; cool on wire racks.

INGREDIENTS


1/3 cup sugar1/3 cup brown sugar1/3 cup shortening1/3 cup margarine1 egg

1 tsp vanilla1 1/2 cups whole wheat flour1/2 tsp baking soda1/2 tsp salt1 cup chocolate chips


Orange Julius

Combine all ingredients in blender; mix well. Gradually add ice cubes and mix until finely crushed.

INGREDIENTS


2/3 cup orange juice concentrate1 cup milk1 cup water1 tsp vanilla1/2 cup sugar12 ice cubes

Yield: 12-15 servings10 minutes


Breads & Desserts

Cranberry Sparkle

Mix cranberry sauce, orange juice concentrate and lemon juice in a large punch bowl. Add soda and ice.

INGREDIENTS


2 cans (16 oz) cranberry sauce1 can (6 oz) orange juice concentrate2 tbsp lemon juice2 qts gingerale or lemon-lime soda

10 minutesYield: 16 cups


Hawaiian Lemonade

Mix lemonade, apricot nectar, pineapple juice and water in a large punch bowl. Add soda and ice.

INGREDIENTS


1 can (6 oz) frozen lemonade concentrate1 can (46 oz) apricot nectar1 can (46 oz) pineapple juice2 1/2 cups water1 qt gingerale or lemon-lime soda

Yield: 20 cups10 minutes

Breads & Desserts

10 minutes

10 minutes

Juicy Pops

Combine juices and sugar; stir well. Pour into 3 oz paper cups or popsicle molds. Freeze until almost firm, 30-45 minutes. Insert a popsicle stick or plastic spoon into center of popsicle. Freeze until firm.


1 1/2 cups orange juice3/4 cup pineapple juice1/2 cup sugar


Yogurt Pops

Put fruit in blender and mix until pureed. Add yogurt and sugar; blend well. Pour into 3-oz. paper cups or popsicle molds. Freeze until almost firm, 30-40 minutes. Insert a popsicle stick or plastic spoon into center of popsicle. Freeze until firm.

INGREDIENTS

INGREDIENTS


1 cup fruit (such as strawberries or peaches)1 cup vanilla yogurt1/4 cup sugar

Yield: 6 servings30-40 minutes


Breads & Desserts

Peach Splash

Combine all ingredients except ice in blender; mix well. Gradually add ice cubes and mix until finely crushed.

INGREDIENTS


1 1/2 cups peaches, peeled and sliced1/4 cup sugar1/4 tsp nutmeg or cinnamon2 cups milk8-10 ice cubes



Tropical Cooler


INGREDIENTS


1 banana, peeled1 cup pineapple yogurt1 1/2 cups pineapple juice1/2 tsp coconut extract2 tbsp powdered sugar 8-10 ice cubes

Yield: 4 servings

10 minutes

Breads & Desserts

10 minutes

10 minutes

Pyramid Punch


INGREDIENTS


2/3 cup lemonade concentrate1 cup milk1 cup water1 tsp vanilla1/2 to 2/3 cup sugar12 ice cubes



Breads & Desserts

Breads & Desserts


Notes

Notes

Breads & Desserts


B

A

C

D

BEANS

BEEF

BREAD

BREAD (cont’d)

CASSEROLES

DESSERTS

CEREAL

CHICKEN

Bean & Cheese Quesadillas, 44Best Baked Beans, 58 Black Bean Soup, 84Championship Bean Dip, 11Cowboy Beans, 42Firecracker Casserole, 44Hamburger Lentil Soup, 85Homemade Chili, 79Lima Beans & Ham, 42Moist Cocoa-Lentil Cake, 132Old Fashioned Split Pea Soup, 84Pasta Fagioli Soup, 85Pork with Red Chili, 90Quick Bean & Cheese Enchiladas, 43Red Beans & Rice, 43Sweet & Spicy Pork & Black Beans, 68White Chili, 77

All Day Brisket, 45Basic Meatballs, 57Beef & Barley Soup, 86Beef Broth, 88Beef Fajitas, 37Cincinnati Chili, 86Cowboy Beans, 42Firecracker Casserole, 44Hamburger Lentil Soup, 85Homemade Chili, 79Italian Meatballs, 49Italian Quick Sauce, 15Layered Enchilada Dinner, 47Marguerite Lundquist’s BBQ Beef, 48Meatball Mix, 69Meat Loaf Dinner, 45Polynesian Meatballs, 50Porcupine Meatballs, 50Potato Pizza, 48Skillet Lasagna, 69Slow Cooked Fajitas, 46Slow Cooked Lasagna, 47Souvlaki, 49Stroganoff, 68Sweet & Sour Spare Ribs, 72Swiss Steak, 46Tater Tot Casserole, 71

50/50 Muffins, 128Applesauce Bread, 125Banana Bread, 125

Bread Sticks, 123Cinnamon Sticks, 115Easy Whole Wheat Bread, 127English Muffin Bread, 124French Bread, 122Indian Fry Bread, 128Pita Bread, 122Pumpkin Bread, 124Southern Cornbread, 126White Bread, 123Whole Wheat Cinnamon Rolls, 127Zucchini Bread, 126

Chinese Chicken Casserole, 51Chunky Cheese Casserole, 52EZ Chicken & Rice Casserole, 51Firecracker Casserole, 44Mashed Potato Casserole, 53Quiche, 71Pizza Casserole, 52Tater Tot Casserole, 71Tomato-Zucchini Casserole, 53Tuna Casserole, 70

Applesauce Cookies, 111Cheerio Nuggets, 129

Slow Cooker Oatmeal, 54

Chicken Broth, 89Chicken Noodle Soup, 87Chicken Nuggets, 55Chicken in a Pot, 54Chicken & Vegetables, 56Chinese Chicken Casserole, 51Continental Chicken, 55EZ Chicken & Rice Casserole, 51Glazed Ginger Chicken, 65Latin Chicken & Rice, 33Lemon Chicken, 29Slow Cooked Fajitas, 46Southern Fried Chicken, 41Souvlaki, 49Sticky Chicken, 39White Chili, 77

Index

140 INDEX

E

ML

NOP

QR

F

GHIJK

141INDEX

DESSERTS (cont’d)

EGGS

MISCELLANEOUS

PASTA

PORK

POTATOES

FISH

Chocolate Chip Cookies, 113Cinnamon Sticks, 115Cocoa Drop Cookies, 117Cranberry Sparkle, 134Greek Spice Cake, 132Hawaiian Lemonade, 134Homemade Pie Crust, 101Honey Bee Ambrosia, 95Juicy Pops, 135Lemon Meringue Pie, 103Magical Fruit Salad, 83Moist Cocoa-Lentil Cake, 132Oatmeal Cookies, 119Orange Julius, 133Peach Splash, 136Peanut Butter Cookies, 121The Perfect Meringue, 105Pineapple Upside Down Cake, 131Pumpkin Pie, 107Pyramid Punch, 137Raisin Pull-A-Parts, 131Skillet Balls, 129Stirred Rice Custard, 130Sugar & Spice Mix, 130Summer Fruit Salad, 93Tropical Cooler, 136Vanilla Cream Pie, 109Whole Wheat Chocolate Chip Cookies, 133Whole Wheat Cinnamon Rolls, 127Yogurt Pops, 135

Egg Drop Soup, 90Egg Foo Yung, 57Egg Salad Filling, 95French Omelet, 56The Perfect Meringue, 105Stirred Rice Custard, 130

Broccoli & Cheese Topping, 18Chili Mix, 19Cranberry Sparkle, 134EFNEP’s Special Sauce, 22Guacamole, 23Ham & Cheese Topping, 17Hawaiian Lemonade, 134Homemade Pie Crust, 101Juicy Pops, 135Macaroni & Cheese, 31Orange Julius, 133Peach Splash, 136Pyramid Punch, 137Ranch Rubble Mix, 17Spaghetti Sauce Mix, 19Taco Mix, 18Tropical Cooler, 136Yogurt Pops, 135

Broccoli Pasta Salad, 91Chunky Cheese Casserole, 52Fruited Spinach Pasta Salad, 92Pasta Fagioli Soup, 85Pasta Frittata, 70Slow Cooked Lasagna, 47Southwestern Pasta Salad, 92Spaghetti Salad, 91Stroganoff, 68Tuna Casserole, 70

BBQ Spare Ribs, 60Black Bean Soup, 84Festive Rice Stuffing, 35Lima Beans & Ham, 42Pork with Red Chili, 90Shredded Taco Meat, 60Souvlaki, 49Sweet & Spicy Pork & Black Beans, 68

Baked Potato, 61Chicken in a Pot, 54Oven Fries, 61Potato Crisp, 62Potato Pizza, 48Potato Skillet Meal, 66

Baked Trout, 58Lemon Fish Bake, 59Manhattan Clam Chowder, 88New England Clam Chowder, 87Red Clam Sauce, 16Sauteed Salmon, 59Tuna Casserole, 70

142 INDEX

S

T

V

W

X

Y

Z

RICE

SALAD

SALAD DRESSING

SALSAS

SAUCES

SOUP

VEGETABLES

EZ Chicken & Rice Casserole, 51Festive Rice Stuffing, 35Latin Chicken & Rice, 33Pilaf Rice, 62Porcupine Meatballs, 50Red Beans & Rice, 43Sweet & Spicy & Black Beans, 68

Broccoli Pasta Salad, 91Cucumber Salad, 81Fruited Spinach Pasta Salad, 92Greek Salad, 94Honey Bee Ambrosia, 95Magical Fruit Salad, 83Potato Salad, 94Southwestern Pasta Salad, 92Spaghetti Salad, 91Summer Fruit Salad, 93

Salad Dressing, 93

Latin Salsa, 13

Alfredo Sauce, 21Bread Stick Spread, 20Cocktail Sauce, 20EFNEP’s Special Sauce, 22Italian Quick Sauce, 15Lemon Cream Sauce, 21Magic Sauce, 16Red Clam Sauce, 16Spaghetti Sauce Mix , 19Tartar Sauce, 22

Beef & Barley Soup, 86Beef Broth, 88Black Bean Soup, 84Broth from Cooked Meat & Bones, 89Chicken Broth, 89Cincinnati Chili, 86Egg Drop Soup, 90Hamburger Lentil Soup, 85Homemade Chili, 79Manhattan Clam Chowder, 88New England Clam Chowder, 87Old Fashioned Split Pea Soup, 84Pasta Fagioli Soup, 85Pork with Red Chili, 90White Chili, 77

Broccoli Puff, 67Cauliflower in Cheese Sauce, 66Chicken & Vegetables, 56Classic Vegetable Bake, 65Cucumber Salad, 81Greek Salad, 94Guacamole, 23Latin Salsa, 13Navajo Tacos, 67Pasta Frittata, 70Potato Skillet Meal, 66Quiche, 71Stir-Fry Vegetables, 63Stuffed Green Peppers, 63Sunshine Carrots, 64Sweet Potato Apple Bake, 64

U

143

Notes

NOTES

144

Notes

NOTES

145

Notes

NOTES

146

Notes

NOTES

147NOTES

efnep cookbook

Documents

handling food

gourmetexpanded food

national origin

various soups

various appetizers

hot water

agriculture nifas

department of agriculture