February 2009 (Lynda Jackson)

CHICKEN AND STUFFING CASSEROLE

Part 1:

4 cups chopped chicken

2 cups diced celery

2 8-oz cans sliced water chestnuts, drained

Toss together and put in a greased 9” X 13” casserole.

Part 2:

1 cup mayonnaise

1 can cream of celery soup

1 can cream of mushroom soup

1 tsp. sugar

2 Tablespoons lemon juice

Salt and pepper to taste

Mix together and pour over chicken.

Part 3:

1 cup of grated sharp cheddar cheese

Top casserole with the cheese and refrigerate overnight.

Part 4:

Before you bake the casserole, mix together in a pan:

1 ½ cups stuffing mix (like Pepperidge Farm)

¼ cup butter or margarine, melted

Stir together the melted butter and stuffing mix.

Top the casserole with the stuffing mix and bake at 350 degrees for 35-40 minutes.

                                                       

 From Lynda Jackson

October 2007 (Wilma Dietzen)

Krystal Waffles (1952) 

2 cups flour
3 tsp. baking powder
1 tsp. salt
½ cup Crisco
3 tbs. Sugar
3 eggs
1½  cup milk
 
Cream Crisco & sugar well.  Add egg yolks, 1 at a time & mix.  Sift flour, salt & baking powder together.  Add flour mixture and milk alternately.  Beat egg whites and gently fold into mixture.  Can refrigerate over night.  Stir gently before cooking.
 
Serve with strawberries or peaches and whipped cream if you want something other than butter & syrup.  Makes about 14 squares

EASY POTATO SOUP

1 - 32 oz. bag frozen hash brown potatoes
1 - C. onion (chopped and simmered in 1 stick margarine until tender)
1 - 14 1/2 oz. can Campbell's ready-to-serve chicken broth
1 - C water
 
Mix first four ingredients in large pot and simmer ten minutes or so.
 
1 - 10 3/4 oz can cream of celery soup, undiluted
1 - 10 3/4 oz can cream of chicken soup, undiluted
1 - C Half and Half cream (you can use regular milk but not the same rich flavor, just healthier) :)
1 to 1/2 stick margarine (melted)
Salt and Pepper
 
Place next five ingredients in double broiler (regular sauce pan is okay but watch carefully so it doesn't stick) until all ingredients are mixed well.
 
Pour double broiler mixture into potato mixture, mix well.  Reduce heat and simmer for 20 to 30 minutes.
 
Garnish, if desired, with shredded cheese, diced ham or bacon bits.

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December 3, 2004 (Janice Stiles)

MARINATED CARROTS

2# carrots, sliced and cooked - then drained
1 medium onion, sliced
1/2 green pepper, sliced
1 c. tomato soup (undiluted)
1/2 c. vinegar
1/2 c. salad oil
3/4 c. sugar
1 T. mustard

CHICKEN & WILD RICE SALAD

1 pkg. Uncle Ben's wild rice, original or 5 minutes
1# boneless, skinless chicken, cooked and cut up
3/4 c. red grapes, halved
3/4 c. chopped celery
3/4 c. cashews
3/4 c. mayo
1/2 tsp. salt
1 Tbs. milk
3 Tbs. lemon juice

Cook rice according to directions. Cool.
Combine with chicken, grapes, celery, cashews. Mix together all the remaining ingredients and combine with rice and chicken mixture.

Refrigerate overnight.

From the May Meeting:

Bea Arnold's Almond Glazed Sugar Cookies

Makes: 3 1/2 dozen
Heat oven 400 degrees

Cookies:
2 sticks Land O Lakes butter
3/4 Cup sugar added to softened butter; mix at medium speed in large bowl until creamy, 1-2 minutes; add 1 teaspoon almond extract.
Sift: 2 cups flour (all purpose)
1/2 teaspoon baking powder
1/4 teaspoon salt
Add to first ingredients.
Beat until well mixed. 
Cool in refrigerator 10 min.
Roll dough into 1 inch balls.
Place 2 inches apart on cookie sheet.
Flatten balls to 1/4 inch with bottom of a buttered glass dipped in sugar.
Bake 7-9 minutes or until lightly brown around edges.
Be SURE to cool 2 minutes before removing. Cool completely.

Glaze: 1 1/2 Cup powdered sugar
1 teaspoon almond extract
4-5 teaspoons water

Stir all together with wire whisk.
Decorate cooled cookies with glaze and three slices of almond on each.

From the October Meeting:

Brunch Egg & Artichoke Casserole Jean Moore

Serves 12
2 bunches of green onions
4 6 1/2 ounce jars of marinated artichoke hearts
2 cloves of garlic, minced
8 eggs beaten
1 lb. Medium cheddar cheese, grated
12 soda crackers, rolled into crumbs

Finely chop the green onions using half the tops as well. Cut artichokes into thirds and reserve oil. Saute the onions and minced garlic in some of the artichoke oil. Combine all ingredients. Bake in a 9 x 13 inch greased casserole dish in a 350 degree oven for 40-50 minutes.

This can be prepared a day ahead and reheated for 15-20 minutes before serving. Also good as a hot or cold appetizer.

Angel Biscuits Theresa Coker

Makes approximately 2 dozen

1 pkg of yeast dissolved in 2 T. of lukewarm water
1 C. shortening
5 C. sifted all-purpose flour
1 tsp. baking soda
3 tsp. baking powder
(omit soda and b. powder if using self-rising flour)
4 T. sugar
1 tsp. salt
2 C. buttermilk

Dissolve yeast in water. Combine dry ingredients, cut in shortening. Add yeast and buttermilk. If dough is dry I add more milk. Knead dough on a floured surface enough to hold together. Put in an airtight container overnight.
Roll dough 1/4 to 1/2 inches thick on a floured surface. Cut with a cutter desired size. Bake at 400 degrees for 10-12 minutes until brown. Unused dough will keep in refrigerator for over a week.

Mini Pumpkin-Date Bread Bettycrocker.com/Theresa Coker

6 mini loaves
1 2/3 C. sugar
2/3 C. vegetable oil
2 tsp. vanilla
4 eggs
1 15 ounce can of pumpkin (not pumpkin pie mix)
3 C. all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. ground cloves
1 cup chopped dates

Topping:

1/3 C. packed brown sugar
1/3 C. chopped pecans
1 T. softened butter or margarine
Mix until crumbly and sprinkle over batter before baking.

Heat oven to 350 degrees. Grease 6 mini loaf pans. Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans. Divide topping and sprinkle over batter.

Bake 25-35 minutes until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up to cool on wire rack. Cool completely for 1 hour before slicing.

Almond Tea

Jane Robinson (Former Ridgeside resident)
Makes one gallon

3 family size tea bags
1 12 ounce can of frozen lemonade thawed
1 T. real almond extract
1 C. sugar

Steep tea in boiling water. Add to rest of ingredients in a gallon container. Add enough water to make one gallon. Refrigerate it overnight so the flavors will have time to blend. Serve over ice or warm for a hot beverage.

Apple Cranberry Crunch

Recipe from the Von Bryan Mountaintop Inn

4 tart apples (Granny Smith)
1 can whole cranberry sauce
_ c. brown sugar
1 c. uncooked oatmeal
_ c. chopped nuts (pecans or English walnuts)

Peel and chop apples, then place in bottom of a greased casserole dish. Spread whole cranberry sauce over apples.

Mix together sugar, oatmeal and nuts; sprinkle over apples and cranberries. Melt one stick butter or margarine and drizzle over oatmeal mixture.
Bake at 350 degrees about 30 minutes or until apples are softened.

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