Baked Potato Soup by CK
Makes:  8 servings
Slow Cook:  3 hours on high or 6 hours on low
3 1/2 pounds of potatoes, peeled and cut into pieces
1 small red pepper seeded and chopped
1 10oz package of frozen broccoli
4 cups chicken broth
1/3 cup half and half
1/3 cup sour cream
1 tablespoon cornstarch
Salt and pepper to taste
4 scallions trimmed and thinly sliced
4 slices bacon cooked and crumbled
Combine potatoes, red pepper and broccoli and chicken broth in slow cooker.  Cover and cook 3 hours on high or 6 hours on low.
After the 3 or 6 hours- in small bowl stir together half and half, cornstarch, and sour cream, and salt and pepper.  Remove cover of crockpot, and slightly mash potatoes.  Stir in half and half mixture , scallions and bacon.






Taco Bake by BDM
Combine: ¾ c flour
½ c corn meal
1 T sugar
½ t salt
¾ c very warm milk
3 T corn oil
1 egg
2 pkgs rapid rise yeast
Pour batter into a pre-sprayed 9 inch pie pan. 
Brown 1 lb ground beef and drain. Stir in 1 pkg taco seasoning mix, pour on top of batter.
Pour 1 c salsa evenly over meat. Sprinkle with 1 c shredded Mexican style cheese and 1 c corn chips partially crushed.
Put in cold oven, set temperature at 350˚ Bake for 30 minutes or until done.

KIELBASA CABBAGE SKILLET by BDM

In a large deep skillet brown:

1 lb fully cooked kielbasa or Polish sausage, cut into ½ inch circles

2 T butter

Remove and set aside

In the same pan sauté until tender:         1 large head cabbage, chopped

2 medium onions, chopped

Combine: 3 cans (8 oz) tomato sauce

    ½ c sugar

    1 T paprika

Pour over cabbage. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Add:         reserved sausages

    3 – 4 large potatoes, peeled and cubed

Cover and simmer until potatoes are tender..

APPLE DUMPLINGS  by GKT


Prepare pie crust or use already prepared pie crust.  Peel and core apples but leave whole.

Place apple on a square of pie crust.  In center of apple put:
       1 tsp butter or margarine
       1 tsp sugar
       1/4 - 1/2 tsp cinnamon

Wrap apple in pie crust and place in 9x13 pan.

In medium saucepan, combine:
        1 c sugar
        2 c. water
        3 Tbsp butter or margarine
        1/4 tsp cinnamon

Bring to boil.  Continue boiling for 3 minutes.

Pour over apples.  Bake 425 degrees for 40-45 minutes.  (If glass pan, drop temperature by 25 degrees.)

Ramen Noodle Stir Fry by CK
1 lb ground beef
1 lb pkg mixed vegetables
(2) 3 oz pkg Ramen Noodles
1 1/2 cups water
2 Tbsp soy sauce
Brown meat in a large skillet over medium-high heat.  Drain.  Add vegetables, water, soy sauce and flavor packets. Mix well, bring to a boil.  Break noodles in half crosswise; add to mixture.  Reduce heat; cover and simmer 5 minutes or until vegetables and noodles are tender,stirring occasionally to separate noodles.  Serve 4 to 5


Options:  using Oriental vegetables and Oriental flavored noodles.  Could also add onion, garlic and/or ginger.






Pumpkin Pie Cake by BDM
Mix together: 1 can (29 oz) pumpkin
4 eggs
1 can (12 oz) evaporated milk
1 t nutmeg
2 t cinnamon
1 ¼ c sugar
Pour into a greased 9 by 13” pan.
Sprinkle 1 package yellow cake mix over top. Melt 1 stick margarine and drizzle over cake mix
Sprinkle with ½ c chopped nuts. Bake at 350˚ for one hour.

CHICKEN CHILI NACHOS by CK

4 chicken breasts, boiled and shredded

2-8 oz packages of cheese (cheddar, jack, Colby)

1 or 2 cans spicy chili beans

16 oz. sour cream

1 can of cream of chicken soup

1 can of diced tomatoes with green chilies

1 small can diced chilies or jalapenos

1-2 bags of nacho cheese Doritos

In large pot add sour cream, soup, tomatoes, chilies, and chicken. Let simmer 10-15 minutes. Layer baking dish with smashed Doritos, then pour chicken mixture on top.

Next spread half an 8 oz. package of cheese, then add cans of beans, and top with remainder of cheese.

Bake at 350 degrees for 20-30 minutes until cheese is melted.

Serve with additional Doritos instead of a fork.

Macaroni Casserole by BDM

Stir together into an ungreased 1 ½ quart casserole dish:

1 c milk

½ t salt

½ t curry powder

1 can (10 ¾ oz) cream of chicken soup

Then stir in:

1 c shredded Chedddar cheese

1 can (4 oz) can mushrooms, drained

1 jar (2 oz) diced pimentos

1 ½ c cut up cooked chicken

1 package (7 oz ) uncooked elbow macaroni

Cover and bake at 350˚ until macaroni is tender, 55 to 60 minutes.

Oven-Fried Chicken by CK
2 tbsp Dijon-style mustard
1/2 tsp. salt
1/4 cup honey
1 tbsp hot sauce
1/2 cup plain breadcrumbs
1/4 cup Parmesan cheese (Freshly shredded)
4 boneless, skinless chicken breast halves (6 oz each)
Preheat oven to 400°F. Coat baking pan with nonstick cooking spray; set aside. Combine honey, mustard, hot sauce and salt in medium bowl; stir to mix well. Combine breadcrumbs and cheese in shallow dish; stir to mix well. Place chicken in honey mixture; turn to coat. One piece at a time, dredge chicken in breadcrumb mixture, pressing to adhere. Arrange on prepared pan. Bake 30 minutes or until juices run clear.






Crispy Potato Cubes by BDM
In a large resealable plastic bag combine:
1/3 c flour
¾ t salt
½ t dried thyme
½ t dried marjoram
1/8 t pepper
Peel and cut 5 potatoes into 1 inch cubes
Add to the bag and shake to coat the cubes
Pour ¼ c melted butter into a 13” by 9” baking dish. 
Stir in 1 clove minced garlic
Add potatoes and 1 bay leaf
Cover and bake at 450˚ for 20 minutes, uncover and stir.Bake 15 -20 minutes longer or until lightly browned and tender.Discard bay leaf. Serves four.  

Flowerpot Chicken by CK

1 chicken, approx 4 lbs.

2 lbs red or white new potatoes

1 lb plum or roma tomatoes

2 med. onions (approximately 2 cups chopped)

2 med. green bell peppers

3-7 cloves of garlic (depending upon your taste)

1 tsp marjoram and/or thyme

1 tsp salt

1 tsp fresh ground black pepper (double if using preground)

1/4 tsp cayenne pepper

1/8 tsp nutmeg

2 sprigs fresh rosemary

3/4 cup red wine

1/4 cup Parmesan, asiago or other hard cheese, grated

Instructions:

In advance if possible set your chicken in an cold brine to soak--at least 30 minutes per pound, but not more than 8 hours total.

1 quart cool water

1/2 cup kosher Salt

1/2 cup sugar

12 peppercorns

6 allspice berries

3 whole cloves

1 sprig fresh rosemary

Mix the salt and sugar in the water, add the whole spices and submurge the chicken in the pot, cover and place in refrigerator's bottom shelf. Be careful not to let the water drip on anything! Place the pot in a shallow dish such as a pie plate lined with a few layers of paper towels to be extra safe.

Make a rub mixture of all dry spices (marjoram and or thyme, salt, black pepper, cayenne pepper and nutmeg).

Lay onions, tomatoes, garlic and green peppers into pre-soaked flower pot and pour 1/4 cup red wine over the veg mix.

Remove chicken from brine and dry with paper towels from under the pot, then lightly coat with olive oil and rub chicken liberally with spice mix, being sure to coat all over, inside and out!

Place chicken on the bed of vegies in the saucer, add a sprig of fresh rosemary and cover with the flower pot.

Place the whole thing into cold oven, turn temperature to 350* and bake for one hour without interuption.

At one hour open and remove top. Baste liberally with juices from under chicken.

Turn oven temp up to 500*

Sprinkle with fresh grated parmesan or other hard cheese of your choice and cook for another ten minutes uncovered.

Serve over brown rice.

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Merlin’s Stuffed Peppers by BDM

Cut thin slice from stem end of 6 bell peppers

Remove seeds and membranes. Rinse. Place in a deep saucepan, cover with water and boil 5 minites. Drain

Brown 1 lb ground beef and 2 T chopped onion, drain.

Prepare Spanish Rice mix per package directions.

Stir ground beef, rice and 1 can tomato soup together. Use mixture to fill peppers.

Stand peppers upright in ungreased 8 by 8 inch baking pan. Cover, and bake at 350˚ for 45 minutes. Uncover and bake another 15 minutes.