September 27, 2011 | Posted in:

Yummy yam salad

from Rebecca Y.’s book, Sautee-Nacoochee, GA

Ingredients

3 to 3-1/2 lbs. red sweet potatoes
1/2 cup chopped green pepper
1 cup chopped celery
1 cup sweet green onion with tops, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped sweet pickle relish
Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup lemon juice
1/2 tsp each of salt and ground white pepper
2 to 3 dashes tabasco sauce

Preparation instructions

Peel, wash and cut sweet potatoes into 1/2 inch cubes. They should measure 8 cups. Place cubes with 1 cup water into a microwave-proof dish. Cover with plastic wrap and cook on high, stirring 3 or 4 times, for 15 to 20 minutes or until just tender. Drain and cool. Add all other ingredients along with the dressing and toss gently.

Dressing:
Whisk mayonnaise, sour cream, lemon juice, salt, pepper and tabasco sauce until smooth. Makes one cup.

Submitted by: Rebecca Y

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Cream of broccoli soup

from Eileen H.’s book, Highland Park, IL

Ingredients

1 large can chicken broth
1 package frozen chopped broccoli
1 roux (7 tbls. flour, 6 tbls. butter)
1/2 c. milk

Preparation instructions

Simmer broccoli in chicken broth for 1 hour.
After it cools a bit put in blender until smooth.
Mix flour in the melted butter and slowly add milk. Slowly add soup to the flour mixture.
Serve with thin slice of lemon floating on top.

Submitted by: Eileen H

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October 10, 2010 | Posted in:

Mandarin orange mold

from Jennifer L.’s book, North Branch , MN

Ingredients

2 (11 oz) cans mandarin oranges
1 (13 1/2 oz) can crushed pineapple
3 (3 oz pkgs) orange jello
2 c. boiling water
2 c. fruit juice
1 pint orange sherbet

Preparation instructions

Drain juice from oranges and pineapple. Dissolve jello in boiling water. Add the fruit juice. When it begins to thicken add the sherbet and fruit. Mix thoroughly. Place in 12 cup ring mold or bowl. Refrigerate.

Submitted by: Jennifer L

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Italian-Style Deviled Eggs Recipe For Your Custom Cookbook

from Jennifer L.’s book, North Branch , MN

Ingredients

6 hard-cooked eggs
1/4 c. mayonnaise or salad dressing
1 tsp vinegar
1 tsp prepared mustard

Preparation instructions

Halve hard cooked eggs lengthwise; remove yolds and mash with a fork. Stir in mayonnaise, vinegar, mustartd, and 1/8 tsp salt. Stuff egg whites with yolk mixture. Garnish with paprika or parsley, if desired.

Italian-style Deviled Eggs:
Prepare deviled Eggs as above, except omit mayonnase, vinegar, and mustard. Add 3 Tbsp creamy italian salad dressing to mashed yolks. Stuff egg whites with yold mixture.

Submitted by: Jennifer L

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September 30, 2010 | Posted in:

Quick chicken chili

from Mandy D.’s book, Colton, SD

Ingredients

3 boneless, skinless chicken breast halves, diced
1 (14.5oz.)can diced tomatoes with garlic & onion
1(1.25 oz) can chili seasoning mix
1 (15.25 oz.) can whole kernel sweet corn
1(15oz.) can kidney beans, drained

Preparation instructions

Combine chicken, undrained tomatoes and seasoning mix in medium saucepan. Cook over meduim heat 5 minutes, or until chicken is done. Add undrained corn and beans (drained). Simmer 15 minutes, or until heat through.

Submitted by: Susan W

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Prairie village barque

from Mandy D.’s book, Colton, SD

Ingredients

10lb ground beef
3T white sugar
1lb onion, chopped
3T brown sugar
1(51oz) can tomato soup
1T accent salt
1T lawry’s seasoned salt
4T prpared mustard
1T pepper
4T salt
1 1/2 c oatmeal

Preparation instructions

Brown ground beef and add sugar while browning. Drain if necessary. Add remaining ingredients and simmer until all is heated through.

Submitted by: Susan W

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Cola chicken

from Mandy D.’s book, Colton, SD

Ingredients

6 bone-in chicken breast halves
2 cups ketchup
2 liters cola-flavored carbonated beverage

Preparation instructions

Place chicken breast halves into a 2 quart or slightly larger pot. Pour in ketchup and cola. Simmer over medium heat until the sauce is thick and sticky, about 2 hours. Eat chicken plain, or shred and serve on buns.

Submitted by: Kim D

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Stroganoff

from Mandy D.’s book, Colton, SD

Ingredients

1 lb hamburger
1 can cream of chicken soup
8 oz sour cream
1 4oz can of mushrooms
garlic salt
pepper
egg noodles

Preparation instructions

Brown hamburger, drain. Add cream of chicken soup, sourcream, & mushrooms. Mix in pepper and garlic salt to taste.

Boil noodles according to the package.

Sometimes I add a second can of cream of chicken soup, 8 oz of sourcream, and another can of mushrooms to make extra sauce for leftovers.

Submitted by: Rebecca P

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September 27, 2010 | Posted in:

Broccoli-cheese soup

by Mandy D.’s book, Colton, SD

Ingredients

1 1/2 c. boiling water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen, chopped broccoli
2 T. finely-chopped onion
2 T. margarine
3 T. flour
1/8 tsp. salt
1/8 tsp. pepper
2 c. milk
5 oz. shredded Velveeta cheese (1 c.)

Preparation instructions

Dissolve the bouillon cubes in the boiling water; add broccoli and cook. Remove from heat.

In another pan, cook onion in margarine. Do not brown. Stir in flour, salt and pepper; remove from heat. Stir in part of the milk until you have a paste. Add remaining milk and cheese until melted. Add broccoli and the liquid. Heat until steaming, but do not boil.

Submitted by: Joyce K

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