Sister Rose's Turkey Casserole
5 cups diced turkey
1 large can cream of chicken soup
1 8 oz sour cream
1 cup milk
2 cups shredded cheese
1/4 t pepper
1/2 t chili powder
1 t garlic
1 t salt
Mix together and place into a greased 9x13 pan.  In a separate bowl, mix 2 pkg of corn bread stuffing mix per package directions.  spread on top of turkey mixture.  Bake at 350 for 45 minutes.






Pecan Crispies by CK
1/2 c. shortening
1/2 c. butter
2 1/2 c. brown sugar
2 eggs
2 1/2 c. flour
1/4 tsp. salt
1/2 tsp. soda
1 c. chopped nuts
Drop on greased cookie sheet and bake 12-15 minutes at 350 degrees.

PUMPKIN-STREUSEL COFFEE CAKE by CK
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 c. sour cream
1 3/4 c. 2 c. pumpkin
1 egg
1/3 c. sugar
1 tsp. pumpkin pie spice


STREUSEL:
1 c. brown sugar
1/3 c. butter
2 tsp. cinnamon
Cream butter, 3/4 cup sugar and vanilla; add 3 eggs beating well. Combine flour, baking powder and soda. Add to butter mixture alternating with sour cream. Combine pumpkin, 1 egg, 1/3 cup sugar, and spice. Spoon 1/2 of batter in 9 x 13 pan. Sprinkle 1/2 of streusel over batter. Spread pumpkin mix over streusel. spread remaining batter over pumpkin. Sprinkle remaining streusel on top. Bake at 325 degrees for 50-60 minutes until toothpick inserted in center comes out clean. Serves 12.






Best Ever Scalloped Potatoes and Ham by Jacquie
6-8 potatoes, peeled and sliced
1 small onion (diced)
2-3 cups Ham (cooked,diced)
3/4 cup Coffee Mate
3 T flour
1 1/2 tsp salt
1/4 tsp pepper
1 cup cheddar cheese
3 T butter
1 1/2 C boiling water


Combine potatoes, onion and ham and set aside.  Mix together creamer, flour, salt, pepper and cheese.  Layer potato/ham mixture alternately with dry mixture in a greased 9x13 inch pan or casserole dish.  Dot with butter and pour boiling water over all.  Bake at 350 degrees for 50-60 minutes, or until potatoes are done when pricked with a fork.

SCALLOP AND CORN CHOWDER by CK
2 slices bacon
1/2 c. chopped onion or white part of leek
2 1/2 c. pared potatoes, cut into 1/2" cubes
1 (13 1/2 oz.) can chicken broth, preferably unsalted
1 (17 oz.) can cream style corn
2 c. low-fat or skim milk
8 oz. bay or sea scallops, halved (quartered if lg.)
2 tbsp. finely chopped red bell pepper
2 tbsp. finely chopped green bell pepper
Salt & freshly ground black pepper to taste
2-3 drops Tabasco sauce
Saute the bacon in large saucepan until crisp. Set aside to drain on paper towels. Discard all but 1/2 teaspoon of bacon fat left in pan. Add onion or leek and saute over low heat, stirring until tender, about 5 minutes. Add the potatoes and chicken broth and heat to boiling. Cover and cook over low heat until potatoes are tender, about 20 minutes. Remove pan from heat. Using a slotted spoon, transfer about half of the potato and onion mixture to the bowl of a food processor that has been fitted with a metal blade. Add about 1/2 cup of broth from the pan. Process until very smooth. Place back into saucepan.
Stir in the corn and milk. Cover and place over low heat, stirring occasionally, until very hot. Do not boil. Stir in the scallops; cover and continue to simmer until the scallops are cooked through, about 5 minutes. Do not overcook. Chop the drained bacon. Stir bacon and red and green peppers together. Season the soup with salt, pepper and Tabasco to taste. Ladle into bowls and sprinkle each with a spoonful of bacon-pepper mixture. Approximately 4 cups.














Shepherd’s Pie by BDM


Brown and drain:
1 lb ground beef
1 onion
Stir in 1 can mixed vegetables, drained
½ c beef broth
1 t Worcestershire sauce
Heat meat mixture thoroughly; pour into sprayed pie plate or baking dish
Prepare 6 servings of instant mashed potatoes per package directions
Cover meat mixture with potatoes. Rough up surface to form peaks 
Bake at 350˚ for 45 – 60 minutes until peaks are nicely browned.
Let sit to cool before serving, it is very hot. 

Savory Lemon Chicken by CK
4 skinless, boneless chicken breast halves
10 3/4 oz can of cream of chicken soup
2 Tbsp water
1 Tbsp fresh parsley or 1 tsp dried parsley flakes
1 Tbsp lemon juice
1/2 tsp paprika
1/4 cup chopped red or green peppers
4 lemon slices
Spray 10" nonstick skillet with cooking spray and heat over medium-high heat for one minute.  Add chicken and cook 10 minutes or until well browned on both sides.  Remove chicken from skillet.  Stir soup, water, parlsley, lemon juice, paprika and peppers into skillet and heat to a boil.  Return chicken to skillet.  Reduce heat to low. Cover and cook 5 minutes or until chicken is cooked through.  Top chicken with lemon slices to serve.










Black Walnut Cake by BDM
Beat together until fluffy:
1 stick butter at room temp
1 ½ c sugar
Add and beat in:
1 t salt
2 eggs
1 t vanilla
Then beat in 1/3 c hot coffee
Sift together:
2 c flour
1 t baking powder
1 t baking soda
Stir flour mixture into butter mixture. 
Pour in 1 c buttermilk and continue mixing. 
Add 1 c chopped black walnuts
Pour into a sprayed bundt pan, bake at 350˚ for 35 – 40 minutes or until top is rich brown and springs back when lightly touched. Let cool in pan 30 minutes, then turn onto plate.


Glaze
Melt 1 T butter until lightly browned
Remove from heat and stir in: 
½ c powdered sugar
½ T milk
1/2 T black walnut flavoring
Drizzle over the top so glaze runs down sides.