For Salad:
Mix together
1 pint Sliced Strawberries
1/2 to 1 lb. Fresh Spinach (washed and remove stems)
1/2 cup Toasted Slivered Almonds (toast almonds in 2 tsp. margarine in a small skillet stirring continuously)
For Dressing:
Put following ingredients in a blender or use a medium mixing bowl.
1/2 cup Sugar
1/2 cup Vegetable Oil
1/4 cup Cider Vinegar
1/4 tsp. Paprika
1/4 tsp. Worchestershire Sauce
1 Tablespoon Poppy Seeds
2 Tablespoons Sesame Seeds
Blend or whip with mixer until thick. Pour dressing over salad before serving.
Makes 8 servings
9"X13" pan
1 white or yellow cake mix
1 can Comstock cherry pie ready filling (you can also use apple filling)
2 cubes butter or margarine (1/2 pound) melted
1 cup walnut or pecan pieces
Spread pie filling evenly in bottom of pan
Cover filling with DRY cake mix
Sprinkle nuts on top of cake mix
Drizzle melted butter over top of all (there will be enough butter to cover nuts & mix)
Bake 375* oven for 40 minutes
(it will be rather brown and crispy on the edges but you've got to get the center done. tooth pick won't give you a good read on doneness because of all the butter)
Serve warm with ice cream for a "Can't Miss" desert.
Makes 12 servings
Tortilla Chips
Cooked, Seasoned Hamburger, Chicken or any other meat you like
Refried Beans
Lettuce
Grated Cheese
Tomatoes, diced
Green Onions, chopped
Sour Crème
Salsa
Guacamole
1 cup high fiber bran cereal, crushed 1 egg
2/3 cup skim milk 2 egg whites
1/2 cup crunchy peanut butter 1 3/4 cups whole wheat flour
1 cup coarsely grated apple 1 tablespoon baking powder
1/2 cup coarsely grated zucchini 1 tablespoon orange peel
1/2 cup coarsely grated carrots 2 teaspoons ground cinnamon
2/3 cup brown sugar 1 teaspoon lite salt
1 teaspoon maple extract cooking spray
Preheat oven to 375°F.
Mix the bran cereal and milk in a large bowl and let stand until softened.
Fold in the peanut butter, apple, zucchini, carrots, brown sugar and maple extract until mixed.
In a small bowl, beat the egg and egg whites and then fold into the bran mixture.
In a medium bowl, combine the flour, baking powder, orange peel, cinnamon and salt.
Add the dry ingredients to the bran mixture, but be careful not to over-mix.
Spray the cups of a muffin pan with cooking spray.
Divide the batter evenly among the muffin cups.
Place a shallow pan of water on the bottom rack of the oven to prevent the muffins from drying.
Place the muffins on the middle rack and bake for 20 to 25 minutes until golden brown.
Remove from muffin pan and serve.
Makes 12 servings of one muffin each.
Per serving: CALORIES 161 (20% from fat); PROTEIN 6g; FAT 4g (saturated 1g); CARBOHYDRATES 30g; FIBER 3g; CHOLESTEROL 23mg, SODIUM 221mg
4 heads fresh broccoli, blanched and chopped
1 1/2 cups shredded American cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 teaspoons salt
2 teaspoons ground black pepper
2 cups crushed, seasoned croutons
3 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C).
Bring a pot of salted water to a boil. Add broccoli; cook until tender but still firm.
Drain, and cool under cold running water.
In a saucepan over medium heat, combine the cheese, mushroom soup and salt and pepper.
Stir until melted; add broccoli, stir, and pour into a 2 to 3 quart casserole dish.
In a separate saucepan, melt the butter, add croutons and stir to coat.
Sprinkle over broccoli mixture.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Makes 8 servings
4 cups crumbled cornbread
3 or 4 piece bread or biscuit, crumbled
2 cans chicken broth (13-3/4 ounce)
1 large onion, chopped
3 ribs celery, chopped
3 eggs
1 cup butter, melted
In a large bowl combine the cornbread and chicken broth, and allow to soak.
Add the onions, celery, and eggs, mixing thoroughly. Add the melted butter. Place the mixture in a 9 x 13-inch baking pan.
Bake in a 350 degree oven for 1 hour and 20 minutes.
Serves: 8
1 (12 ounce) can whole-kernel corn
1 (12 ounce) can cream-style corn
1 (3 ounce) container sour cream
1 cup melted butter or margarine
2 eggs
1 (12 ounce) box corn muffing mix
Preheat oven to 350 degrees F (175 degrees C).
Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix.
Mix well and pour into one 9x13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Serves 8
½ cup Margarine or Butter
½ diced Onion
¼ cup Green Pepper - diced
¼ cup Red Pepper - diced
2 lb. bag Frozen Hash Brown Potatoes
1 can cream of chicken soup
1 lbs. Velveeta Cheese- chopped
2 cups Ham – diced
Salt and Pepper to Taste
Preheat oven to 350 degrees.
Melt margarine or butter in a large saucepan.
Add diced onions, green pepper and red pepper and cook for 5 minutes.
Add Cream of Chicken soup and chopped Velveeta Cheese.
Cook over low heat until cheese is entirely melted.
Add Hash Browns, Ham and mix together.
Pour into a 9 x 13 covered casserole dish.
Bake at 350 degrees for 1 ½ to 2 hours.
Remove cover last 15 – 20 minutes to brown.
Serve immediately.
Makes 8 servings
4 cups chunked cooked potatoes
1/2 cup chopped onion
6 slices cooked, thick sliced Country Bacon, crumbled
Salt and Pepper (to taste)
1/2 cup chopped green pepper
1 cup Mayonnaise or Miracle Whip
Mix potatoes, green pepper, onion and bacon together.
Add Mayonnaise or Miracle Whip and toss lightly.
Season with salt and pepper.
Makes 6 servings
1 pound dried red beans
2 cups onion, finely chopped
1 cup bell pepper, finely chopped
1 tablespoon garlic, minced
3 tablespoons dried parsley
1 tablespoon Cajun seasoning
1 tablespoon salt
1 1/2 cups Tasso, sliced
1/2 pound Andouille sausage
Place the beans in a 3-quart pot.
Add enough water to cover the beans and let them soak overnight.
When ready to use, drain and rinse beans.
Return the beans to the 3-quart pot and add enough water to cover the beans by 2 inches.
Cook on high heat for about 30 minutes stirring occasionally.
Remove about 1/3 of the beans and set aside.
Add all remaining ingredients except Tasso, Andouille, and the reserved beans.
Cook 20 to 22 minutes on medium heat stirring occasionally.
Add Tasso, Andouille, and reserved beans and cook until the beans are tender, about 20 minutes.
Stir frequently.
Serve over rice.
SERVES 6-8.
This recipe has been scaled to make: 60 servings
8 pounds ground beef
2 pounds sliced pepperoni sausage
8 (14 ounce) cans pizza sauce
15 (12 ounce) packages refrigerated buttermilk biscuit dough
3 onions, sliced and separated into rings
7 (10 ounce) cans sliced black olives
7 (4.5 ounce) cans sliced mushrooms
12 cups shredded mozzarella cheese
7 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C).
Grease a 9x13 inch-baking dish.
Place ground beef in a large, deep skillet.
Cook over medium high heat until evenly brown.
Stir in pepperoni, and cook until browned.
Drain excess fat.
Stir in pizza sauce.
Remove from heat, and set aside.
Cut biscuits into quarters, and place in the bottom of baking dish.
Spread meat mixture evenly over the biscuits.
Sprinkle top with onion, olives and mushrooms.
Bake uncovered in preheated oven for 20 to 25 minutes.
Sprinkle top with mozzarella and Cheddar cheese.
Bake an additional 5 to 10 minutes, until cheese is melted.
Let stand 10 minutes before serving.
Makes 60 servings
This recipe has been scaled to make: 60 servings
60 boneless, skinless chicken breast halves
1-1/3 cups and 1-tablespoon brown sugar
1/3 cup and 2 tablespoons and 1 teaspoon ground paprika
2 tablespoons and 1-1/2 teaspoons salt
2 tablespoons and 1-1/2 teaspoons dry mustard
1 tablespoon and 3/4 teaspoon chili powder
1-3/4 cups and 2 tablespoons distilled white vinegar
1-teaspoon cayenne pepper
3/4 cup and 3 tablespoons Worcestershire sauce
11-1/4 cups tomato-vegetable juice cocktail
3-3/4 cups ketchup
1-3/4 cups and 2 tablespoons water
15 cloves garlic, minced
Preheat the oven to 350 degrees F (175 degrees C).
Place the chicken breasts in a single layer in a 9x13 inch-baking dish.
In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic.
Pour the sauce evenly over the chicken breasts.
Bake uncovered, for 35 minutes in the preheated oven.
Remove chicken breasts, shred with a fork, and return to the sauce.
Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor.
Serve on a bed of rice with freshly ground black pepper.
Makes 60 servings
This recipe has been scaled to make: 60 servings
12 pounds ground beef
24 cups elbow macaroni
48 cups spaghetti sauce
9 pounds processed cheese food (eg. Velveeta), sliced
Preheat oven to 375 degrees F (190 degrees C).
Brown the ground beef in a large skillet over medium high heat; set aside.
Cook macaroni according to package directions, drain and set aside.
In a 9x13 inch-baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until top layer of cheese is bubbly.
Makes 60 servings
This recipe has been scaled to make: 60 servings
¾-cup vegetable oil
8 pounds lean ground beef
7 cups chopped onion
15 cloves garlic, chopped
7 (15 ounce) cans pinto beans
7 (15 ounce) cans kidney beans
8 (28 ounce) cans crushed tomatoes
3/4-cup chili powder
1/3 cup distilled white vinegar
Salt to taste
Ground black pepper to taste
In a 2-quart saucepan, brown hamburger in vegetable oil.
Add onion and garlic, and cook until the onion is soft.
Pour off any excess fat.
Stir in beans, crushed tomatoes, chili powder, and vinegar.
Salt and pepper to taste.
Heat to boiling, and reduce heat.
Cover, and simmer 30 minutes.
Serve with fresh cornbread and salad for a great meal.
Makes 60 servings
This recipe has been scaled to yield 60 servings.
7-1/2 pounds ground beef
3-3/4 cups dry breadcrumbs
8 eggs
Garlic powder to taste
8 dashes Worcestershire sauce
2-1/2 cups ketchup
1-3/4 cups and 2 tablespoons packed brown sugar
1-3/4 cups and 2 tablespoons pineapple preserves
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder and Worcestershire sauce.
Mix well, and place into a 9x5 inch loaf pan.
Bake in preheated oven for 30 to 50 minutes.
Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves.
Pour over the meatloaf about 20 minutes before removing from oven.
Makes 60 servings
This kaleidoscope of a salad is bursting with color and nutrients! Use organic whenever possible and a balsamic vinaigrette salad dressing.
This recipe has been scaled to make: 75 servings
15 bunches fresh spinach - torn, washed and dried
7 medium heads red cabbage, shredded
30 large carrots, sliced
15 red bell pepper, chopped
2-3/4 cups and 1 tablespoon balsamic vinaigrette salad dressing
15 ounces pumpkin seeds (optional)
In a large bowl, combine the spinach, cabbage, carrots and bell pepper.
Add enough salad dressing to coat.
Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.
Makes 75 servings
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