Oriental Salad by Gena

Mix together: 1/3 c. vinegar

1/4 c. oil

1/2 c. sugar

2 packages Ramen seasoning (from Ramen noodle pack)

Just before serving toss with:

2 packages crushed Ramen noodles

3/4 - 1 c. slivered almonds

3/4 - 1 c. sunflower seeds

1 package cole slaw mix

Roast Beef Wraps by BDM

Mix together: 1/2 c. Miracle Whip

1 Tbsp. tomato paste

2 tsp. horseradish

Spread sauce mixture over flour tortilla.

Top with: 2 slices of thinly sliced deli roast beef

1 slice thinly sliced Swiss cheese

Slices of peeled cucumber

Fresh baby spinach leaves

Roll up jelly roll style, wrap in plastic wrap. Cut in half.

(1/2 lb. or roast beef and 1/2 lb. of cheese will make 4 wraps.)

Peanut Butter Fudge Brownie Bars by CK

1 cup butter, melted

1 ½ cups sugar

2 eggs

1 tsp vanilla

1 ¼ cups flour

2/3 cup cocoa

¼ cup milk

1 ¼ cups chopped pecans

½ cup butter

10 oz pkg Peanut Butter Chips

14 oz sweetened condensed milk

¼ cup semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine 1 cup melted butter, sugar, eggs and vanilla; beat well. Add flour, coca and milk; beat until blended. Stir in 1 cup pecans. Pour into greased 9x13 pan. Bake for 25-30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. In medium saucepan over low heat, melt ½ cup putter and peanut butter chips, stirring constantly. Stir in sweetened condensed milk until smooth; pour over baked layer. Place chocolate chips in a small microwave safe bowl. Microwave on high for 45 seconds or until chips are just melted; stir. Drizzle bars with melted chocolate; sprinkle with remaining pecans. Refrigerate 1 hour or until firm.

Messy Berries by BDM

Meringue:

Preheat oven to 175˚ Line large baking sheet with foil

Beat with an electric mixer until they turn white and hold soft peaks:

2 large egg whites, at room temperature

¼ t vinegar

Still beating, add 1/3 c granulated sugar a bit at a time. Keep beating, gradually adding ¼ c powdered sugar. Drop rounded teaspoons onto the baking sheet. Bake for 1 ½ hours. Turn off oven, DO NOT OPEN, and leave for 2 hours

Berries:

Bring 2 c of mixed berries (strawberries – hulled and sliced, blueberries, raspberries,) ½ c sugar and 1 T lemon juice to a simmer in a medium saucepan. Turn into a medium bowl and stir in 2 c more of mixed berries. Refrigerate.

Whipped cream:

When ready to serve, whip 1 c heavy cream and 1 t vanilla to soft peaks

Assemble:

In glass serving dish, layer whipped cream, crushed meringue puffs, and berries, repeating until full. Can cover and refrigerate several hours.

Nine Layer Chicken Dish by CK

9 slices bread, remove and reserve crusts

4-5 cups cooked chicken, boned and cubed

4 oz can mushrooms, stems & pieces, drained

1 cup water

1/2 cup mayo or salad dressing

9 slices Cheddar Cheese

4 eggs, beaten and combined with 1 tsp salt

10 3/4 can cream of chicken soup

10 3/4 can cream of celery soup

Layer the ingredients in the order listed in a lightly greased 9x13 baking dish. Cover with foil. Refrigerate 24 hours. Bake at 350 degrees for 1 1/4 hours.Make bread crumbs from reserved crusts. Remove foil from baking dish and top hotdish with crumbs. Return to oven and bake another 15 minutes.

Pepper Steak by BDM

1 lb beef chuck or round, cut across grain into thin strips

Combine: ½ c soy sauce

1 clove garlic, crushed

½ t ginger

Add beef, toss, & set aside

Heat ¼ c olive oil in pan over, medium heat, add beef & liquid,

Stir until browned. Simmer 30 – 40 minutes.

Turn up heat and add: 1 c green onion chopped

1 c peppers cut in squares

2 stalks celery sliced thinly

Stir & cook for 10 minutes. Mix together 1 c water & 1 T cornstarch,

Add to pan, stir until liquid is thickened.

Add 2 tomatoes, cut in wedges, and stir until heated through.

Serve over rice.

Easy Taco Salad by BDM

Brown in frying pan: 1 lb ground beef, drain and return to pan.

Stir in 1 envelope of taco seasoning, fill envelope with water and stir into meat. Simmer until water is absorbed, add 1 can of re-fried beans.

Continue cooking until heated through.

Fill salad bowl with lettuce torn into bite size pieces or use “salad from a bag” Top with: meat mixture

chopped tomatoes

sliced black olives

shredded cheddar cheese

green onions

sour cream

Fritos

Serve with ranch salad dressing

Teriyaki Sauce for Grilling by CK

2 cups soy sauce

1 cup sugar

1 T molasses (optional)

1 oz dry sherry or bourbon

1 T freshly grated ginger

2 cloves garlic, grated

1 tsp Accent (optional)

Teriyaki Steak: Marinate a tender steak cut for 20 -30 minutes. Broil or grill over white hot coals, turning once; brush both sides with sauce. Cook quickly over high heat. For less tender steak cuts,marinate overnight and cook slowly over lower heat.

Teriyaki Chicken: use chicken breast tenders or legs. Marinate chicken overnight in a Ziploc bag, shaking and turning occasionally to distribute evenly. Broil or grill over high heat, brushing with sauce occasionally until the final 10 minutes of cooking.

Hershey Chocolate Pie by CK

1/2 cup milk

16 large marshmallows

1 cup whipping cream

4 Hershey candy bars

Prepared graham cracker crust

Melt milk, marshmallows, and Hershey bars together and cool. Beat whipping cream; add to cooled chocolate mixture. Pour into crust.

Chill or freeze.

Coca Cola Jello by BDM

Stir together and spread in bottom of 8” by 8” pan:

1 small (4oz) can crushed pineapple, drained

1 can Bing cherries, drained

½ chopped pecans

Dissolve small box of cherry Jello in 1 c boiling water. Stir in gently ¾ c ice cold Coca Cola. Pour over fruit mixture. Chill until well set.

Cut in squares and serve.

Cheesy Chicken Quesadillas by CK

3/4 cup Cooked chicken breast

1/2 cup shredded Colby Jack cheese

1 six inch green onion

1 tsp chili powder

1 cup baby spinach leaves

4 six inch whole wheat flour tortillas

1/2 cup salsa

2 Tbsp chopped cilantro

Combine chicken, cheese, green onion, cilantro and chili powder in medium bowl; mix well.

Spoon half of mixture onto each of 2 tortillas; top each with 1/2 cup spinach and remaining tortillas.

Heat large nonstick skillet over medium-high heat; coat with nonstick cooking spray. Add 1 quesadilla; cook

2 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining quesadilla.

Cut quesadillas into wedges; serve each 1/4 cup salsa.

Three Bean Salad by BDM

Drain and rinse 1 can kidney beans

Drain 1 can green beans

Drain 1 can yellow wax beans

Mix all beans together.

Stir in: ¼ c chopped onion

1 t salt

1/3 cup Italian salad dressing

Toss thoroughly and refrigerate.

Also good with chopped peppers and chopped celery

Steakhouse Salad by CK

3 Tomato (sliced )

3 Tbsp Dijon-style mustard

2 Hardboiled Eggs – quartered

¼ cup slices black olives

4 cups mixed greens

1 ½ cups light herb vinaigrette salad dressing

1 lb flank steak

4 potatoes- quartered and cooked

1 lb green beans- cooked

Stir together 1 cup vinaigrette dressing and mustard; set aside. Combine flank steak and remaining vinaigrette mixture in shallow dish or resealable plastic bag. Cover or seal; marinate in refrigerator at least 2 hours. Preheat grill or broiler. Drain steak; discard marinade. If grilling, grill with lid closed over medium-high heat 6 to 8 minutes on each side or to desired doneness. If broiling, broil on rack of broiler pan 4 inches from heat 6 to 9 minutes on each side or to desired doneness. Slice steak diagonally across the grain. Serve over mixed greens with potatoes, green beans, tomatoes, eggs and olives; drizzle with reserved vinaigrette mixture.

Blueberry Ice Cream Pie by BDM

Crust:

In bowl of food processor combine:1 ½ c slivered almonds

2 T brown sugar

½ t salt

Pulse until coarsely ground. Stir in 3 T melted butter.

Press into 9-inch pie plate. Bake at 350˚ for 8 to 12 minutes.

Filling:

In a large, non-reactive skillet combine: 3 c blueberries

1/3 c sugar

1 t cornstarch

¼ t salt

1 t grated lemon zest

2 t lemon juice

1/8 t nutmeg

1 T water

Cook and stir over medium heat until blueberries begin to pop, give off juice and come to a full simmer. Simmer for one additional minute.

Next Day:

Soften 1 qt vanilla ice cream. Spoon ½ of it into crust. Top with ¾ c ofthe blueberry sauce. Spoon on remaining ice cream and spread to edges. Cover surface with plastic wrap and freeze until firmly set (8 hours).

To serve:

Let pie sit out to soften so that it can be easily cut. Heat remaining sauce.Cut into 10 slices. Top with warmed blueberry sauce.