From Kathy's Kitchen

Breakfast Linguine

2011-03-24T12:06:00.003-07:00

*Sauté onion, green pepper and garlic in olive oil. Add 1 package cooked linguine, 4 eggs beaten with ½ cup cream. Season with salt, pepper, oregano and basil. Sprinkle with parmesan cheese, cover and cook until set (not long.)

Breakfast Burritos

2011-03-24T12:06:00.001-07:00

12 eggs
2 Tbsp butter
1 pound pork sausage, cooked and drained
½ cup salsa
2 cups shredded cheddar or Cojack cheese
24 flour tortillas
*In a large skillet, melt butter. Beat eggs in large bowl and add to skillet. Cook eggs in butter, stirring frequently, until scrambled and set. Add cooked sausage and salsa to egg mixture and mix gently. Warm tortillas as directed on package. Place about ½ cup of the egg mixture onto each tortilla and sprinkle with some cheese. Roll up each tortilla to make burritos. Place on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in Ziploc freezer bags. When ready to eat, unwrap the burritos and wrap loosely in microwave safe paper towel and microwave 1-3 minutes until hot and cheese is melted. You can also thaw them in the refrigerator overnight and wrap in foil and bake at 350˚ for 10-13 minutes.

Breakfast Bake

2011-03-24T12:05:00.003-07:00

1 can flaky Grand’s biscuits
8 eggs
1 pound crumbled crisp-cooked bacon
1 (4 oz) can chopped green chilies
2 cups shredded cheddar cheese
*Cut the biscuits into eighths. Combine with 8 beaten eggs, bacon, chilies and cheese and mix gently. Spoon into greased bundt or tube pan. Bake at 350˚ for 40 minutes. Run a knife around the outer edge of the pan and invert onto a serving platter. Slice and serve plain or topped with syrup.

Holiday Morning French Toast

2011-03-24T12:05:00.001-07:00

1 cup brown sugar
½ cup melted butter
3 tsp cinnamon, divided
3 tart apples (Granny Smith)
1 loaf French bread, cut into 1” slices
6 eggs
1-½ cups milk
1 Tbsp vanilla
*Combine brown sugar, butter and 1 tsp cinnamon in 9x13” pan. Add apples, sliced thin. Toss to coat. Spread in baking dish and arrange bread on top. Mix eggs, milk, vanilla and 2 tsp cinnamon. Pour over bread. Refrigerate overnight, covered with foil. Next morning, bake at 375˚ covered with foil for 40 minutes. Uncover and bake 15 minutes more. Let stand 5 minutes before serving.

Swiss Onion Quiche

2011-03-24T12:04:00.003-07:00

1-9” deep dish pie shell, unbaked
2 tsp butter
¾ cup chopped onion
1-½ cups shredded Swiss cheeses
3 eggs
1-½ cups half-and-half
½ tsp salt
1/8 tsp cayenne pepper
*Heat oven to 425˚. In skillet, melt butter. Cook and stir onions 5 minutes or until tender. Spoon into pie shell. Sprinkle with cheese. Beat eggs slightly. Beat in remaining ingredients. Pour into pie shell. Bake 15 minutes. Reduce oven temperature to 325˚. Bake 30 minutes longer or until knife inserted into center comes out clean. Let stand 10 minutes before cutting.
(May add ½ cup chopped ham or cooked bacon with the onions.)

Soufflé Eggs

2011-03-24T12:04:00.001-07:00

6 eggs
1 pound pork sausage-browned, drained & cooled
1 tsp salt
1 tsp dry mustard
2 cups milk
½ cup shredded cheddar cheese
2 slices bread, cubed, no crust
*Beat eggs. Add rest of ingredients. Pour into 9x13” pan. Refrigerate overnight. Bake at 350˚ for 45 minutes.

Brunch Casserole #3

2011-03-24T12:03:00.002-07:00

*Brown ½ cup chopped onion, ½ cup chopped green pepper. Add 2 cups cubed ham, bacon or sausage, 1 cup cheddar cheese. Mix in 1 dozen eggs, 1 cup milk. Add 1 pkg thawed hash browns, 1 tsp salt and ½ tsp pepper. Mix and put in 9x13” pan, top with more cheese. Bake 30 minutes at 350˚.

Brunch Casserole #2

2011-03-24T12:03:00.000-07:00

4 eggs, beaten
4 cups onion/garlic croutons
¾ cup cubed Velveeta
2 cups milk
½ tsp salt
½ tsp dry mustard
pepper
5 slices bacon, crumbled
*Put croutons in 9x9” pan. Place cheese on top. Combine eggs, milk and seasoning. Pour over croutons and cheese. Sprinkle with bacon and refrigerate overnight. Bake 1 hour at 325˚.

Brunch Casserole #1

2011-03-24T12:02:00.003-07:00

12 eggs, beaten
½ cup chopped onion
½ cup green pepper
2 large packages hash browns, thawed
1 cup milk
salt & pepper
1 cup cheddar cheese
2 cups ham or bacon
½ cup black olives
4 oz can mushrooms
*Mix together. Refrigerate overnight. Bake in 9x13” pan at 325˚ for 1 hour.

Stuffed French Toast

2011-03-24T12:02:00.001-07:00

8 slices French bread 1 ½” thick
2 Tbsp soft butter
8 ounces breakfast sausage-cooked, drained & crumbled
1 cup shredded Swiss cheese
2 eggs
½ cup milk
1-½ tsp sugar
¼ tsp cinnamon
*Cut pocket into crust of each slice of bread. Butter inside of pockets. Toss cooked sausage with cheese and stuff into pockets. In shallow bowl, beat eggs, milk, sugar and cinnamon. Dip both sides of bread. Cook on greased, hot griddle until brown on both sides. Serve with maple syrup.

Bacon and Cheese Breakfast Pizza

2011-03-24T12:01:00.005-07:00

pastry for 9” single crust pie
½ lb bacon, cooked & crumbled
2 cups shredded Swiss cheese
4 eggs
1-½ cups sour cream
2 Tbsp fresh chopped parsley
*Roll pastry to fit 12” pizza pan. Bake at 450˚ 5 minutes. Sprinkle bacon and cheese evenly over crust. In a bowl beat eggs and sour cream and parsley until smooth. Pour over pizza bake 20-25 minutes.

Ham Strata

2011-03-24T12:01:00.003-07:00

12 slices white bread, frozen
¾ pound cheddar, shredded
10 oz broccoli, cooked & drained
2 cups cooked ham, cubed
2-½ to 3 cups milk
2 Tbsp minced onion
½ tsp salt
¼ tsp dry mustard
6 slightly beaten eggs
1 cup shredded cheddar
*Use donut cutter to make 12 donuts and holes in bread. Reserve for top. Using scraps, line 9x13” pan. Sprinkle with ¾ lb cheddar, broccoli, ham and onion. Arrange donuts and holes on top. Combine remaining ingredients except cheese and pour over top. Refrigerate overnight. Bake uncovered at 350˚ 1 hour. Add cheese and bake 5 minutes more. Let stand 10 minutes before serving.

Baked Eggs and Ham #2

2011-03-24T12:01:00.001-07:00

10 slices bread
1 pound Velveeta cheese
½ cup melted margarine
1 tsp dry mustard
8 eggs
1 quart milk
2 cups diced ham
*Break bread into pieces and put in greased 9x13” pan. Cube cheese. Scatter cheese and ham over bread. Pour margarine over this. Beat eggs, add mustard and salt and beat again. Pour egg mixture over bread, cheese and meat. Let stand in refrigerator overnight. Bake 1 hour at 350˚.

Baked Eggs and Ham #1

2011-03-24T12:00:00.003-07:00

¼ cup seasoned croutons
1 Tbsp cubed ham
1 Tbsp butter
2 eggs
1 Tbsp shredded cheddar cheese
*In greased shallow 2 cup baking dish, toss croutons, ham and butter. Break eggs carefully on top. Bake at 35o˚ 15-18 minutes. Makes one serving.

Oven Omelette

2011-03-24T12:00:00.001-07:00

10 slices bacon, cooked and diced
¼ cup chopped onion, sautéed until golden
8 eggs
1 cup milk
½ tsp salt
dash of pepper
¼ tsp marjoram
¼ tsp basil
2 cups shredded Swiss cheese
*Mix everything with a whisk. Pour into casserole dish or 8” square pan sprayed with Pam. Bake at 350˚ 45-60 minutes until set and golden. Cut into squares and serve.

Spiced Cranberry Ring

2011-03-24T11:58:00.005-07:00

1 large package raspberry Jello
¼ tsp salt
¼ tsp cinnamon
dash of cloves
2 cups boiling water
2 cups cranberry sauce
2 Tbsp grated orange zest
1 cup orange sections
1 cup chopped apples
*Dissolve Jello, salt, cinnamon and cloves in boiling water. Add cranberry sauce and orange zest. Chill until thick; fold in apples and oranges. Pour into 6 cup mold. Chill at least 4 hours.

Bleu Cheese Dressing

2011-03-24T11:58:00.003-07:00

1 cup mayonnaise
2 oz bleu cheese
2 Tbsp milk
1 Tbsp white vinegar
¼ tsp garlic salt
¼ tsp dry mustard
*Mix all but cheese. Fold in crumbled cheese and refrigerate several hours.

Mom's Fruit Salad Dressing

2011-03-24T11:58:00.001-07:00

2 eggs
1 Tbsp lemon juice
4 Tbsp sugar
1 Tbsp butter
*Cook until thick. Blend in ½ pint whipped cream or Cool Whip.

French Dressing

2011-03-24T11:57:00.005-07:00

20 oz bottle Heinz ketchup
¾ cup vegetable oil
½ cup white vinegar
1 large onion, ground
1 tsp pepper
2 tsp salt
1 cup white sugar
*Mix and refrigerate.

Taffy Apple Salad

2011-03-24T11:57:00.003-07:00

20 oz can pineapple chunks or crushed, drain & reserve syrup
1 ½ Tbsp vinegar
1 Tbsp flour
½ cup sugar
1 egg, beaten
8 ounces Cool Whip
2 cups chopped apples
2 cups miniature marshmallows
1-½ cup dry roasted peanuts
*Mix pineapple syrup, vinegar, flour, sugar and egg. Bring to a boil. Cool. Mix with Cool Whip. Add to rest of ingredients and chill.

Purple Lady Salad

2011-03-24T11:57:00.001-07:00

two 3 oz packages raspberry Jello
1-½ cup boiling water
1 can blueberry pie filling
16 oz can crushed pineapple, undrained
¾ cup whipped cream or 8 ounces Cool Whip
*Dissolve Jello in boiling water. Cool until partially set. Add pie filling, pineapple and syrup. Fold in whipped cream. Pour into pan or bowl and chill until set.

Glorified Rice

2011-03-24T11:56:00.003-07:00

1 small can crushed pineapple, drain & reserve syrup
1 cup cooked rice
1 small package lemon Jello
1 8 ounce package Cool Whip
*Prepare Jello as directed using reserved pineapple syrup mixed with water to make 1 cup cold water. Stir in pineapple and rice. Refrigerate. When set, stir in cool whip. May also use lime Jello and pineapple, or orange Jello and mandarin oranges.

Sandy's Fruit Salad

2011-03-24T11:56:00.001-07:00

1 large can fruit cocktail, undrained
1 large can pineapple tidbits, slightly drained
1 can mandarin oranges, drained
1 small package instant lemon pudding
2 cups cool whip
small marshmallows
chopped apple
grapes (optional)
*Mix first three ingredients. Add pudding. Let stand to thicken. Add cool whip. Chill. When ready to serve add marshmallow, apple and grapes.

Frozen Fruit Salad

2011-03-24T11:55:00.004-07:00

8 ounces cream cheese
½ cup sugar
8 ounces cool whip
10 ounces frozen strawberries & juice, thawed
15 ounces crushed pineapple, drained
2-3 sliced bananas
*Beat cream cheese with sugar. Add cool whip. Fold in fruit. Freeze in 9x13” pan.

Fresh Fruit Salad

2011-03-24T11:55:00.002-07:00

2-3 bananas, sliced
1 can mandarin oranges, drained
1 pint strawberries, sliced
2 kiwis, sliced
1 can pineapple chunks, drained
2 cups grapes, halved
*Mix fruit and pour cooled sauce over the top. Allow several hours to marinate in the refrigerator.
Citrus sauce:
½ tsp grated orange peel
½ tsp grated lemon peel
2/3 cup fresh orange juice (2 oranges)
1/3 cup fresh lemon juice (2 lemons)
1/3 cup brown sugar
1 cinnamon stick
*Combine and bring to a boil. Simmer 5 minutes.

Italian Pasta Salad

2011-03-24T11:55:00.000-07:00

1/3 cup oil
1 tsp salt
3 drops Tabasco sauce
6 ounces vermicelli noodles, broken in half and cooked
2 cups chopped pepperoni
1 cup cucumber, seeded and chopped (unpeeled)
3 Tbsp red wine vinegar
½ tsp basil
1 clove garlic, minced
1 cup chopped celery
2 medium tomatoes, chopped
5 ounce can whole mushrooms, drained
*In large bowl, mix oil and vinegar well. Add salt, basil, Tabasco and garlic. Combine noodles, pepperoni, celery, cucumber, tomatoes and mushrooms. Mix well and fold in dressing. Toss lightly to coat. Cover and chill overnight. May substitute roast beef, chopped for pepperoni.

Thistle Salad

2011-03-24T11:54:00.002-07:00

6 oz can marinated artichoke hearts, undrained
1 basket cherry tomatoes
1 can pitted black olives
6 oz jar button mushrooms
½ green pepper, chopped
6 oz box frozen carrots (cooked)
salt, pepper & celery seed
*Mix and marinate 24 hours.

Gazpacho Salad

2011-03-24T11:54:00.000-07:00

16 ounces bowtie pasta
½ cup finely chopped cilantro
8 green onions, chopped
2 large tomatoes, seeded & chopped
1 large cucumber, chopped
1 small red pepper, chopped
1 small yellow pepper, chopped
1 green Anaheim chili pepper, seeded & chopped
2-¼ oz can sliced black olives
Lime vinaigrette:
½ cup tomato juice
¼ cup lime juice
¼ cup oil
½ tsp salt
¼ tsp pepper
2 cloves garlic, crushed
*Cook pasta and mix with remaining salad ingredients. Pour lime vinaigrette over salad and toss.

Fresh Spinach Salad

2011-03-24T11:53:00.003-07:00

4 Tbsp vinegar
4 Tbsp oil
4 Tbsp sugar
*Mix and shake. Tear up spinach. Add almonds, drained mandarin orange slices and red onions. Toss with dressing just before serving.

Ramen Coleslaw

2011-03-24T11:53:00.001-07:00

¾ medium head cabbage, shredded
1 cup sunflower seeds
¼ cup slivered almonds
1 package chicken ramen noodles, crushed (reserve seasoning)
Dressing:
3 Tbsp vinegar
½ cup oil
2 Tbsp sugar
½ package ramen seasoning
1 tsp salt
½ tsp pepper
*Mix well. Pour over cabbage mixture. Chill 24 hours.

Coleslaw

2011-03-24T11:52:00.003-07:00

2/3 cup mayonnaise
2 Tbsp sugar
2 Tbsp vinegar
1 Tbsp milk
½ tsp salt
1/8 tsp paprika
6 cups shredded cabbage
*Mix first 6 ingredients. Toss with cabbage. Refrigerate at least one hour.

Shrimp Salad

2011-03-24T11:52:00.001-07:00

1 pound elbow macaroni, cooked and drained
1 cup cubed Velveeta cheese
2 cans cocktail shrimp
4 sweet pickles, diced
salt & pepper to taste
Dressing:
1 cup Miracle Whip
3 Tbsp Catalina dressing
*Mix all salad ingredients and add dressing. Mix well and chill.

Cauliflower Salad

2011-03-24T11:51:00.003-07:00

1 head lettuce, chopped
1 head cauliflower, chopped
1 medium onion, grated
1 pound bacon, crisp and crumbled
Dressing:
2 cups mayonnaise
1/3 cup sugar
1 cup parmesan cheese
*Mix salad ingredients. In a separate bowl, mix dressing. Store both overnight. Pour dressing over salad in the morning.

Southwestern Bean Salad

2011-03-24T11:51:00.001-07:00

1 can kidney beans
1 can black beans
1 can garbanzo beans
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
Dressing:
¾ cup thick and chunky salsa
¼ cup oil
¼ cup lime juice
1 ½ tsp chili powder
1 tsp salt
½ tsp cumin
*Rinse and drain beans. Add celery, onion, tomato and corn. Stir together dressing in a separate bowl. Pour over salad. Chill well.

Full O'Bean Salad

2011-03-24T11:50:00.003-07:00

15 oz can kidney beans
15 oz can garbanzo beans
½ cup diced cheddar cheese
¼ cup chopped onion
½ cup sliced celery
½ cup Italian salad dressing
¼ cup sweet pickle relish
½ tsp prepared mustard
6 slices cooked bacon, crumbled
*Drain beans. Combine first 5 ingredients. In another bowl, combine salad dressing, relish and mustard. Pour over bean mixture. Mix well and sprinkle with bacon. Chill well.

Broccoli Salad

2011-03-24T11:50:00.001-07:00

Dressing:
1 cup mayonnaise
1/3 cup sugar
1 Tbsp vinegar
Salad:
1 bunch broccoli
½ cup sunflower seeds
½ pound red & green grapes
½ pound crumbled bacon
1 cup chopped onion
1 cup raisins
*Plump raisins by pouring boiling water over them and letting stand a few minutes before draining. Mix dressing and pour over rest of ingredients. Refrigerate overnight.

Marinated Oriental Vegetable Salad

2011-03-24T11:49:00.003-07:00

1 cup carrots, sliced diagonally
1 cup broccoli florettes
1 cup cauliflower florettes
1 cup celery, sliced diagonally
2 Tbsp soy sauce
1 tsp ginger
1 cup red or green pepper, diced
½ cup Marie’s Classic Herb Vinaigrette dressing
lettuce leaves
*Cook carrots in 1” boiling water one minute. Add broccoli, cauliflower and celery. Cook 3 minutes. Drain, cool under cold running water. Stir together dressing, soy sauce and ginger. Add veggies and peppers; toss to coat. Refrigerate at least 4 hours, stirring occasionally. Arrange vegetable mixture on lettuce leaves in salad bowl.

Hot Chicken Salad

2011-03-24T11:49:00.001-07:00

3 hard-boiled eggs
salt & pepper
2 tsp grated onion
¾ cup mayonnaise
1 tsp lemon juice
2-½ cups cubed, cooked chicken
1 cup diced celery
1 cup crushed potato chips
½ cup toasted chopped almonds
1 can cream of mushroom soup, undiluted
*Mix lightly and bake in a buttered baking dish at 325 degrees for one hour.

Vegetable Soup

2011-03-24T11:48:00.005-07:00

1 lb stew beef
Nature's Seasoning or salt and pepper
1 Tbsp vegetable oil
1 onion, diced
6 carrots, sliced
1 cup rutabaga, diced
1 medium cabbage, shredded
1 can tomato paste
32 oz beef broth
*Season beef with Nature's Seasoning. Brown with oil and onion. Add broth and 32 oz water. Simmer one hour. Add tomato paste. Simmer another hour. Add vegetables and simmer 2-3 hours. Season to taste.

Mock Olive Garden Zuppa Toscana

2011-03-24T11:48:00.003-07:00

¾ cup onions, diced
1 slice bacon, diced
1-¼ tsp garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut into 1/4” cubes
2 cups cavallo greens, chopped (or kale)
1-½ cups spicy precooked link sausage
¾ cup heavy cream
*Place onions and bacon in large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook for 1 minute. Add chicken bouillon, water and potatoes. Simmer for 15 minutes. Add remaining ingredients and simmer for 5 more minutes.

King's Food Host Cream of Chicken Soup

2011-03-24T11:48:00.001-07:00

Cook 2 cups rice, celery, and onion. When done add can boned chicken and juice. Make white sauce with butter, flour and milk. Add 2-3 Tbsp chicken soup base. Mix broth, season with white pepper.

Wisconsin Potato Cheese Soup

2011-03-24T11:47:00.001-07:00

2 Tbsp margarine
1/3 cup chopped celery
1/3 cup chopped onion
4 cups diced peeled potatoes
3 cups chicken broth
2 cups milk
1-½ tsp salt
¼ tsp pepper
dash paprika
2 cups shredded cheddar cheese
*Melt margarine. Sauté onion and celery until tender. Add potatoes and broth. Simmer until potatoes are tender, about 12 minutes. Mash along sides of pan. Stir in milk and seasonings. Add cheese and heat until melted.

Seafood Bisque

2011-03-24T11:46:00.003-07:00

2 sticks butter
1/3 cup finely chopped celery
1/3 cup finely chopped onion
½ bay leaf
pinch Italian seasoning
½ pinch tarragon
4 drops Tabasco sauce
3 Tbsp clam juice
1/3 cup flour
2 Tbsp sherry
1 quart half-and-half
1 pound seafood chunks (shrimp, crab, scallops, whitefish)
1 ½ tsp salt
*Melt butter in skillet. Add celery, onion and bay leaf. Sauté until tender. Add seasonings and flour. Remove bay leaf, stir to make roux. Remove from heat; add sherry and set aside.
In top of double boiler, heat half-and-half. Stir in roux and heat (stirring) until thickened, 7-10 minutes. Add seafood. Heat until seafood is cooked through, 10 minutes. Add extra clam juice if it gets too thick.

Potato-Ham Chowder

2011-03-24T11:46:00.001-07:00

2 Tbsp butter
¼ cup chopped onion
4 diced potatoes
2 cups water
1 tsp salt
1/8 tsp pepper
¼ tsp paprika
3 Tbsp flour
1/3 cup water
2 cups milk
16 ounce can whole corn, with liquid
2 cups diced ham
*Melt butter. Add onion and cook until tender. Stir in potato, 2 cups water and seasonings. Simmer until potatoes are tender, about 12 minutes. Make paste of flour and 1/3 cup water. Blend into potato mixture with milk. Cook until thickened. Stir in undrained corn and ham. Heat, don’t boil.

Egg Drop Soup

2011-03-22T06:17:00.003-07:00

4 cups chicken broth
½ tsp salt
½ tsp sugar
3 Tbsp cornstarch
½ cup water
1 egg
1 tsp water
2 green onions, diced
*Bring stock to boil. Stir in salt and sugar. Add ½ cup water and cornstarch. Mix. Beat egg with 1 tsp water. Add to broth. Add onions and heat through.

French Onion Soup

2011-03-22T06:17:00.001-07:00

2 cans chicken broth
2 cans water
2 medium onions, chopped
2 cloves garlic
2 soup spoons butter
2 soup spoons flour
salt and pepper
French bread toasted into garlic toast
400 grams gruyere cheese (or Swiss)
*Sauté onion and garlic in butter. Add flour, make paste. Slowly add broth. Simmer. Put in soup bowl, top with bread and grated cheese.

Creamy Corn Chowder

2011-03-22T06:16:00.003-07:00

6 medium ears corn, husked
4 slices bacon
1 medium red onion, chopped
2 ribs celery, chopped
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
2 Tbsp flour
½ tsp salt
1/8 tsp pepper
2 cans chicken broth
2 cups half-and-half
1 pound red baby potatoes with skin, cut into 1/2” cubes
*Cut corn from cobs. Reserve cobs. In 5 quart Dutch oven cook bacon until brown. Drain on paper towels. To fat in Dutch oven add onion, celery and jalapeno. Cook until tender, not brown. Add garlic, cook 1 minute. Stir in flour, salt and pepper and cook stirring one minute. Stir in broth, half-and-half, potatoes and reserved corn cobs. Heat to boiling over high heat. Reduce heat to low, cover and simmer 10-15 minutes, until potatoes are fork-tender. Discard cobs from broth, stir in corn kernels, and heat through. Stir in bacon and serve.

Cream of Potato Soup

2011-03-22T06:16:00.001-07:00

Chop about 6-8 pieces of bacon and brown it. Just before done, add minced onion and cook until it's tender. Drain off grease. Pour in a can of chicken broth and add diced potatoes (make sure the potatoes are covered, you can add water or more broth.) Cook until the potatoes are done, smooshing them along the sides of the pot with a large spoon. Add half and half and heat through. Mix flour and water to make a paste to thicken the soup with and season to taste with Nature’s Seasoning.

Cream of Roasted Tomato Soup

2011-03-22T06:15:00.003-07:00

¾ pound plum tomatoes
*Cut in half and place on cookie sheet. Brush with 3 Tbsp extra virgin olive oil. Sprinkle with:
½ tsp oregano
½ tsp basil
salt & pepper
*Roast @475 degrees 15-20 minutes, puree in blender.
*Cook ½ cup finely chopped onion in 2 Tbsp oil. Add tomato puree and:
1 cup chicken broth
¼ cup red wine
½ cup tomato paste
*Cook until heated through. Add ½ cup cream and ¼ cup milk. Simmer a few minutes. Adjust salt and pepper to taste, may need to add a little sugar.

Old Fashioned Cream of Tomato Soup

2011-03-22T06:15:00.001-07:00

1 (32 oz) can diced tomatoes
1 (9 oz) can chicken broth, undiluted
1 oz butter (1 Tbsp)
2 Tbsp sugar
1 Tbsp chopped onion
pinch of baking soda
2 cups cream
* Mix tomatoes, chicken broth and butter, sugar, onions and soda; simmer 1 hour. Heat cream in double boiler. Add cream to hot tomato mixture. Ready to serve and enjoy.

Cream of Carrot Soup

2011-03-22T06:11:00.003-07:00

Sauté 5 cups chopped carrots, 1 cup chopped potato, 1 cup chopped onion in ½ stick of butter for 10 minutes. Cook covered with a buttered round of waxed paper and lid over moderate heat for 10 minutes. Add 4 cups chicken broth, 1 bay leaf, salt and pepper to taste. Simmer the soup, covered for 45 minutes or until vegetables are very tender. Puree mixture in 2 batches in a blender and return to saucepan. Stir in 2 cups milk and heat soup. Season with salt and pepper to taste.

Smoky Split Pea Soup

2011-03-22T06:11:00.001-07:00

6 Tbsp margarine
3 medium carrots, chopped
2 large parsnips, chopped
2 medium leeks, chopped
1 large onion, chopped
2-½ tsp dried thyme
2 tsp dried marjoram
3 bay leaves
11 cups chicken broth
2 cups dried split peas
1 ¼ lb smoked ham hocks or smoked turkey drumsticks
*Melt margarine in large pot over low heat. Add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. Cover and cook until veggies are tender, about 20 minutes. Add chicken broth, peas, and ham hocks. Bring to simmer, cover partially and cook until peas are tender and soup thickens, about 45 minutes. Remove ham hocks and cut meat into small pieces. Discard bone and fat. Return meat to soup. Taste by seasoning with salt and pepper.

Mayo Clinic Cream Soup

2011-03-22T06:10:00.003-07:00

2 cups dry milk powder
¾ cup cornstarch
¼ cup instant chicken bullion
2 Tbsp dried onion flakes
1 tsp basil
1 tsp thyme
½ tsp pepper
*Combine and store in airtight container. To use: combine 1/3 cup mix with 1 ¼ cup water in saucepan. Cook and stir until thick.

Italian Pasta Soup

2011-03-22T06:10:00.001-07:00

1-½ pound hot Italian sausage
1 medium onion, chopped
1 green pepper, cut in strips
1 clove garlic, minced
28 oz can diced tomatoes
2 cups uncooked bowtie pasta
6 cups water
1 Tbsp sugar
1 Tbsp Worcestershire sauce
2 chicken bouillon cubes
1 tsp basil
1 tsp thyme
1 tsp salt
*Remove casings from sausage. Cut into 1” pieces. Brown. Remove sausage from pan and all but 2 Tbsp drippings. Sauté onions, peppers, and garlic until tender. Add sausage and remaining ingredients. Simmer uncovered about 15-20 minutes until pasta is tender.

Lentils with Rice, Onions and Sesame Oil

2008-10-14T06:47:00.001-07:00

4 yellow onions, peeled
3 Tbsp olive oil
1 cup lentils
3-½ cups cold water
1 cup Uncle Ben’s converted rice
2 tsp salt
2 Tbsp sesame oil
*Dice 3 onions. In large frying pan, heat 2 Tbsp olive oil and diced onions. Sauté until brown. Set aside. In saucepan mix lentils and water, bring to boil, cover and simmer 10 minutes. Add cooked onions to lentils with rice and salt. Cover and simmer 20 minutes until rice and lentils are tender. Remove from heat and season with sesame oil. Slice remaining onion into rings, sauté in 1 tsp olive oil until tender. Serve rice and onions with onion rings as garnish.

Easy Baked Beans

2008-10-14T06:46:00.004-07:00

½ lb bacon, chopped
½ lb hamburger
1 medium onion, diced
1-15 oz can pork & beans
1-15 oz can garbanzo beans
1-15 oz can lima beans
1 Tbsp molasses
¼ cup brown sugar
¼ cup ketchup
½ tsp dry mustard
½ tsp vinegar
*Fry bacon until crispy. Drain on paper towel, reserving 1 Tbsp grease. Fry onion in reserved bacon grease until golden brown. Brown hamburger. Add salt and pepper. Combine remaining ingredients in covered casserole. Bake at 350˚ for one hour.

Scalloped Corn

2008-10-14T06:46:00.003-07:00

1 egg, beaten
½ cup milk
salt & pepper
½ cup saltine crackers (14 squares)
1 can creamed corn
1 Tbsp butter
*Bake 1 hour at 350˚.

Far East Celery

2008-10-14T06:46:00.001-07:00

6-8 large ribs celery
1 (5 oz) can sliced water chestnuts, drained
1 can cream of chicken soup
1 jar diced pimiento
¼ cup slivered almonds
2 Tbsp butter
*Cut celery in ¾ into diagonal strips. Boil in small amount of water for 8 minutes. Mix celery, water chestnuts, soup and pimiento and put into buttered casserole. Brown almonds in the butter and sprinkle over the top of the casserole. Bake at 350˚ for one hour.

Pinto Beans & Rice

2008-10-14T06:45:00.002-07:00

1-½ tsp salt, divided
1 cup long grain rice
1 Tbsp oil
1 cup chopped onion
2 Tbsp chopped garlic
¼ tsp coriander
½ bay leaf
15 oz can pinto beans, drained & rinsed
½ cup chicken broth
*Add rice to 4 quarts boiling water with 1 tsp salt. Reduce heat and gently boil until tender but not soft (12-15 minutes.) Drain. Spread rice on cookie sheet. Cool. Heat oil in skillet, add onions, garlic, coriander and bay leaf. Cook until onions are almost golden (8 minutes) stir in beans, broth and remaining ½ tsp salt. Simmer until beans are heated through (10-15 minutes) transfer rice to large serving bowl. Stir in bean mixture. Makes about 5 cups.

Roasted Broccoli

2008-10-14T06:45:00.001-07:00

1 head broccoli
2 cloves garlic
1 tsp salt
pepper
¼ cup fresh lemon juice
¼ cup olive oil
*Preheat oven to 500˚. Arrange broccoli in roasting pan. Smash garlic with salt and pepper into a smooth paste. Add lemon juice, whisking until smooth. Add olive oil, again whisking until smooth. Pour over broccoli, coating all sides. Roast 7 minutes, turn and roast 8 minutes more.

Scalloped Potatoes #2

2008-10-14T06:44:00.004-07:00

¾ cup Coffee Mate powder
3 Tbsp flour
1 tsp salt
¼ tsp paprika
1/8 tsp garlic powder
1/8 tsp pepper
2 Tbsp dehydrated onion
5-6 medium potatoes, sliced thin
3 Tbsp butter
1-¾ cup boiling water
*Combine dry ingredients. Layer potatoes alternately with dry ingredients and butter 2 quart casserole. Pour boiling water over all. Bake at 350˚ 1-1 ½ hours, stirring occasionally. (Or microwave on high 30-35 minutes.) Can add chunks of ham.

Cheesy Potato Treats

2008-10-14T06:44:00.003-07:00

Mix grated parmesan cheese and chopped parsley into leftover mashed potatoes then form them around a 2-inch-long strip of mozzarella cheese. Coat with dry bread crumbs and freeze. When you have a good supply, fry them in butter until golden.

Onion Roasted Potatoes

2008-10-14T06:44:00.001-07:00

1 envelope Lipton onion soup mix
2 lb potatoes, cut into large chunks
1/3 cup oil
*Preheat oven to 450˚. In large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking pan. Bake, stirring occasionally, 40 minutes potatoes are tender and golden brown.

Crispy Baked Spuds

2008-10-14T06:43:00.003-07:00

Scrub and dry 4 medium potatoes. Cut in half.
Brush cut surfaces with mixture of 2 tsp lemon juice and 2 tsp butter. Dip in mixture of 4 Tbsp parmesan cheese and 1 tsp basil. Bake cut sides down on greased baking sheet at 375˚ 30-35 minutes.

Vegetable Puffs

2008-10-14T06:43:00.001-07:00

8-10 large potatoes…boil and mash along with 8 oz cream cheese and a carton of sour cream. Add ½ tsp onion salt and ½ tsp garlic salt. Add a little milk if needed. Spoon into buttered baking dish. Bake about 1 hour at 350 degrees.

Galley Potatoes

2008-10-14T06:42:00.003-07:00

Make several slits into potatoes width-wise, about ¾ of the way through the potato. Place alternately in slits: tomatoes, fresh mushrooms and sliced onions. Put butter and 1 Tbsp of cream of mushroom soup over each potato. Season with salt, pepper and garlic powder. Sprinkle with parmesan cheese. Wrap in heavy duty foil and bake at 350˚ for 1-1 ½ hours.

Vegetable Grill

2008-10-14T06:42:00.001-07:00

3 slices bacon, cooked and crumbled
2 large potatoes, peeled and sliced thin
2 medium carrots, shredded
¼ cup green onions, sliced
salt & pepper
¼ cup butter
4 oz shredded Swiss cheese
*Arrange potatoes on foil. Add carrots and onions. Season with salt and pepper. Dot with butter. Fold foil loosely around vegetables and crimp edges to seal. Grill about 45 minutes, turning several times. Open package and add bacon and cheese, grill until melted.

Scalloped Potatoes #1

2008-10-14T06:41:00.002-07:00

3 Tbsp margarine
1 small onion, minced
3 Tbsp flour
1 tsp salt
1-½ cup milk
1 cup shredded cheddar cheese
5 medium potatoes, sliced thin
¼ tsp paprika
*Preheat oven to 375˚, cook onion in margarine until tender. Stir in flour and salt. Cook 1 minute. Gradually add milk and cook stirring constantly till slightly thickened. Remove from heat and stir in 1/4 cup cheese. In shallow 2 qt. casserole arrange half of potatoes. Pour half of sauce on top. Sprinkle with half of remaining cheese. Repeat layers. Sprinkle with paprika. Bake covered for 45 min. Uncover and bake 15 more minutes or until potatoes are tender.

Spud Muffins

2008-10-14T06:41:00.001-07:00

Looking for a way to use up extra mashed potatoes? Try this tasty trick. Sprits a muffin pan with nonstick cooking spray, add the potatoes and top with sautéed onions, crumbled bacon, parmesan cheese, pepper and butter. Slide the pan into a 400˚ oven and bake for 15-22 minutes. These “potato muffins” are best served warm from the oven.

Greenbriar's Potatoes

2008-10-14T06:40:00.002-07:00

5 pounds potatoes, peeled and sliced
2 cups whipping cream
2 cloves garlic, minced
½ tsp salt
½ tsp pepper
6 eggs, lightly beaten
3 ½ cups shredded parmesan cheese, divided
*Rinse potatoes and put in a large saucepan. Add cream, garlic, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are crisp-tender. Remove from heat. Stir in eggs and 2 ¾ cups cheese. Pour into 9x13” pan. Sprinkle with remaining cheese. Bake, uncovered at 400˚ for 25-30 minutes until potatoes are tender. Makes 12-16 servings.

Au Gratin Potatoes

2008-10-14T06:40:00.001-07:00

8 medium potatoes
½ onion, grated
½ pound margarine
2 Tbsp flour
2 cups milk
½ pound Velveeta cheese, cubed
*Cook potatoes with skins on and cool. Peel and cube. Add onion. Melt margarine. Add flour to make a paste. Add milk and stir until slightly thickened. Mix with potatoes and add salt and pepper to taste. Bake at 325˚ for 45 minutes to 1 hour.

Shrimp on the Barbie

2008-10-14T06:36:00.002-07:00

½ cup olive oil
juice from ½ lemon
½ Tbsp Tabasco sauce
1 tsp garlic powder
½ tsp ketchup
1 tsp oregano
½ tsp salt
½ tsp pepper
¼ cup finely chopped fresh cilantro
1 pound raw shrimp in shells
*Mix marinade and pour over shrimp in Ziploc bag. Marinate overnight. Thread shrimp onto pre-soaked wooden skewers and grill or broil approx. 3 minutes on each side.

Deviled Swiss Steak

2008-10-14T06:36:00.001-07:00

1 Tbsp dry mustard
¼ cup flour
1-½ lb round steak
½ tsp salt
dash pepper
1 cup carrots, diced (about 3 large)
1 lb can tomatoes, chopped
½ tsp salt
1 Tbsp Worcestershire sauce
1 Tbsp brown sugar
½ cup chopped onion
*Mix mustard with flour. Dredge steak which has been cut into serving pieces through this and pound with meat mallet. Season with salt and pepper, brown meat on both sides in 2 Tbsp hot oil. Place in baking pan; top with onions, carrots, tomatoes, salt, Worcestershire and brown sugar. Bake at 350˚ 1 ½-2 hours until tender.

Meatballs for Spaghetti

2008-02-29T11:38:00.001-08:00

1-½ cups soft white bread cubes (no crust), about 3 slices
1 egg
1/3 cup milk
1 pound ground beef
½ cup grated parmesan cheese
½ tsp minced garlic
*Mix egg and milk; pour over bread and let sit 15 minutes. Mash cubes and add beef, cheese and garlic. Form into balls. Brown on all sides and add to sauce and simmer.

Spaghetti Sauce

2008-02-29T11:37:00.001-08:00

two 15 oz cans Hunt’s tomato sauce
1 can Del Monte Italian style stewed tomatoes
15 ounce can diced peeled tomatoes
1/3 cup ketchup
2 Tbsp sugar
4 drops Tabasco sauce
½ tsp basil
½ tsp oregano
1 tsp minced garlic
1 pound fresh mushrooms, sliced
1 package pepperoni, halved
¼ cup minced onion
1 pound hot Italian sausage
*Brown sausage, drain well. Add rest of ingredients and simmer 4-5 hours, covered. Serve over vermicelli noodles.

Fettuccine Carbonara

2008-02-29T11:35:00.001-08:00

12 ounces fettuccine noodles
¼ cup butter
½ cup sliced green onion
4-½ ounce can mushrooms, drained
8 ounces cream cheese, cubed
1-½ cups milk
1-½ cups cooked ham, cubed
½ cup parmesan cheese
*Cook fettuccine and set aside. In large saucepan, sauté onions and mushrooms in butter. Stir in cream cheese and milk. Reduce heat to low; continue stirring until cream cheese melts. Add fettuccine and ham and toss to coat. Cook over medium heat until thoroughly heated. Sprinkle with parmesan.

Fettuccine Alfredo

2008-02-29T11:34:00.002-08:00

12 ounces fettuccine noodles
¾ cup milk
4 Tbsp margarine
¼ tsp salt
¼ tsp pepper
½ cup grated parmesan
*Cook and drain noodles. Return to saucepan. Add milk and margarine. Over low heat, toss until melted. Spoon into bowl and add parmesan. Toss well.

Chicken Cacciatore

2008-02-29T11:34:00.001-08:00

3 Tbsp oil
3 pounds chicken pieces
1 cup chopped onion
2/3 cup green pepper, chopped (optional)
2 cloves garlic, minced
2-14 ounce cans diced tomatoes
15 ounce can tomato sauce
1-½ tsp salt
¼ tsp pepper
½ tsp allspice
2 bay leaves
½ tsp thyme
2 tbsp brown sugar
1/8 tsp cayenne pepper
*Brown chicken in oil. Remove from pan. Add onion, green pepper and garlic, browning lightly. Add remainder of ingredients, replace chicken. Simmer uncovered for one hour, turning after thirty minutes. Serve sauce over cooked fettuccine or ziti noodles.

Chicken & Almonds with Oyster Sauce

2008-02-25T09:20:00.001-08:00

¾ pound boneless, skinless chicken breasts
2 Tbsp peanut oil
¼ cup slivered almonds (I love them so I always use more)
¼ cup chopped green onion
1 cup frozen peas
bottled oyster sauce
white rice
*Heat oil in a large skillet or wok over medium heat. Toast almonds, stirring continuously. Remove from pan and set aside. Increase heat to medium-high. Cook chicken until browned; set aside. Cook peas until warmed; set aside. Sauté onions until tender; set aside. Return chicken, almonds and vegetables to pan and douse with oyster sauce. I like it juicy but be careful because the sauce is salty. Cook and stir until heated through. Serve over rice.

Cinderella Fantasy Crepes

2008-02-23T17:01:00.000-08:00

Crepes:
3 Eggs, beaten
2/3 cup flour
½ tsp salt
1 cup milk
*Combine ingredients, beat until smooth, let stand 30 minutes. Pour ¼ cup batter onto hot lightly greased 8" skillet. Cook until underside is lightly browned.
Filling:
¼ cup margarine
¼ cup green onions, sliced
2 cup mushrooms, sliced
3 Tbsp flour
½ tsp salt
dash of pepper
1 cup milk
2-½ cups (10 oz) shredded cheddar cheese, divided
1-½ cups chopped cooked chicken
*Preheat oven to 350˚. Sauté veggies in margarine. Blend in flour and seasonings. Gradually add milk and cook, stirring constantly, until thickened. Add 1½ cups of the cheese, stir until melted. Stir in chicken. Fill each crepe with 1/4 Cup filling, roll up and arrange in 9x13" baking dish. Bake for 20 minutes. Top with remaining cheese, continue baking until cheese is melted.

Stuffed Mushrooms

2008-02-01T10:15:00.002-08:00

¼ cup cooked shrimp
¼ cup finely diced celery
6 tablespoons mayonnaise
1/8 teaspoon white pepper
2 tablespoons dry bread crumbs
½ teaspoon Dijon mustard
1 cup shredded Monterey Jack cheese
28 large mushrooms
¼ cup melted butter
* Remove stems from mushrooms. Mix first 7 ingredients and fill each mushroom with 1 tablespoon of this mixture. Drizzle with butter and bake at 450˚ for about 8 minutes. Serve hot.

Coronado Dip

2008-02-01T10:15:00.001-08:00

4 boneless chicken breasts cut into 1 inch pieces
¾ cup cold water
1 package hot and spicy taco seasoning
1 tablespoon lime juice
1 tablespoon milk
8 oz cream cheese, softened
½ cup chopped tomato
Shredded cheddar cheese
Shredded Monterey Jack cheese
2 Tbsp chopped green onion
Chopped red bell pepper
Chopped black olives
* Bring chicken, water and taco seasoning to boil. Cover and simmer 25 minutes. Cool slightly. Shred chicken. Mix lime juice, milk and cream cheese. Blend well. Spread onto center of large serving plate. Top with chicken and remaining ingredients. Serve with tortilla chips.

Southwest Chili Dip

2008-02-01T10:14:00.004-08:00

8 oz shredded cheddar cheese
1 cup mayonnaise
4½ oz chopped black olives
4 oz chopped green chilies
¼ tsp garlic powder
3 drops Tabasco sauce
1 tomato, chopped
¼ cup chopped green onions
* Mix first 6 ingredients and spread into pie plate. Bake at 350˚ for 20 minutes. Sprinkle with tomatoes and green onions. Serve with tortilla chips.

Reuben Appetizers

2008-02-01T10:14:00.003-08:00

1 cup sauerkraut, drained
10 oz grated Swiss cheese
2 packages corn beef, chopped
½ cup or more Thousand Island dressing
cocktail rye bread
* Mix and heat. Do not melt cheese. Spread on cocktail rye bread and place on cookie sheet. Broil until cheese is bubbly. (May freeze before broiling.)

Spinach & Artichoke Dip

2008-02-01T10:14:00.001-08:00

½ cup sour cream
½ cup mayonnaise
½ cup shredded parmesan cheese
½ cup mozzarella cheese, cubed
1-2 teaspoons minced garlic
1 package frozen spinach, thawed and squeezed dry
14oz Can artichokes, drained and chopped
* Mix all ingredients. Put in pie plate and bake at 325˚ 15-20 minutes or until bubbly.

Cinnamon Ball

2008-02-01T10:13:00.001-08:00

8 oz cream cheese, softened
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons brown sugar
1-2 tablespoons milk
* Mix all ingredients and form into ball. Serve with store-bought gingersnaps.

Reuben Dip

2008-02-01T10:12:00.001-08:00

1 can drained sauerkraut
1 package corn beef, chopped
8 oz Swiss cheese, cubed
½ cup Thousand Island dressing
* Mix all ingredients and heat until cheese melts. Serve hot with crackers or bread sticks. Stays nice on low in crock-pot.

Maria's Dip

2008-02-01T10:11:00.004-08:00

1 package Hormel sausage links
2 cans diced tomatoes
2-8oz packages cream cheese
1 jar pimentos
Diced green pepper
Chopped green onions
16 oz sour cream
* Cut sausages into bite size pieces and brown. Drain on paper towels and put in crock-pot. Add tomatoes, cream cheese and pimentos. Melt down. Then add green pepper and green onions. Add sour cream just before serving.

Japanese Chicken Wings

2008-02-01T10:11:00.003-08:00

3 pounds chicken wings
1 beaten egg
1 cup flour
1 cup butter
3 tablespoons soy sauce
1 cup sugar
½ cup white vinegar
½ teaspoon salt
* Cut wings in half. Dip in beaten egg and then in flour. Fry in butter until deep brown and crisp. Put in shallow roasting pan. Make sauce out of remaining ingredients and pour over wings. Bake at 350˚ for 1-½ hours. Spoon sauce over wings during cooking.

Chili Dip

2008-02-01T10:11:00.001-08:00

1 pound Velveeta cheese
2 cans Hormel chili without beans
4 oz can diced green chilies
1 medium chopped onion
* Mix in crock pot until cheese is melted. Keep warm on low and serve with tortilla chips

Buffalo Chicken Dip

2008-02-01T10:10:00.003-08:00

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
¾ cup pepper sauce, such as Frank’s Red Hot
1 ½ cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
*Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Vegetable Pizza

2008-02-01T10:10:00.001-08:00

1 can crescent rolls
8 oz softened cream cheese
½ package dry ranch dressing mix
¼ cup Miracle Whip
broccoli
cauliflower
black olives
shredded cheddar cheese
bacon, fried and crumbled
* Press crescent roll into jelly roll pan and bake at 375˚ for 10 minutes. Cool. Mix cream cheese, ranch dressing mix and Miracle Whip. Spread over top of cooled crust. Cut into squares and top with remaining ingredients.

Perfect Margarita

2008-02-01T10:09:00.002-08:00

1¼ ounce Cuervo Gold or 1800 tequila
¾ ounce Cointreau
¾ ounce Grand Marnier
1 ounce sweetened lime juice
3 ounces sweet & sour mix
*Shake all ingredients over ice. Serve in ice filled glass.

Summer Slush

2008-02-01T10:09:00.001-08:00

7 cups orange juice
3 cups vodka
1½ cup grapefruit juice
¾ cup fresh lime juice
1/3 cup sugar
50 ice cubes
1 orange, sliced
1 lemon, sliced
1 pint strawberries
* Combine first 6 ingredients. Stir until sugar is dissolved. Add rest of ingredients and stir gently.

Apricot Daiquiri

2008-02-01T10:08:00.003-08:00

1 large can pineapple juice
1 large can apricot nectar
16 oz can frozen lemonade, undiluted
16 oz can frozen orange juice, undiluted
1 cup apricot brandy
1 cup vodka
* Freeze. To serve, mix half and half with Seven-Up.

Cranberry Punch

2008-02-01T10:08:00.001-08:00

2- 48 ounces bottles cranberry juice
1- 48 ounce bottle Cran-Raspberry juice
1- 33.8 ounce bottle ginger ale
1- 740 ml. bottle non-alcoholic white grape juice
1-½ cups vodka
* Mix all ingredients except ginger ale. Chill. Pour into punch bowl and add ginger ale just before serving.

Brandy Slush

2008-02-01T10:07:00.002-08:00

1 small can frozen orange juice, undiluted
1 small can frozen lemonade, undiluted
1 cup sugar
4 cups boiling water
1 cup peach or apricot brandy
* Mix and freeze for 2-3 days. To serve fill glass half full with frozen mixture and fill the rest of the way with ginger ale.

Hot Spiced Tea

2008-02-01T10:07:00.001-08:00

1-1/3 cup Tang
1/3 cup instant tea
1 teaspoon cinnamon
½ cup sugar
½ teaspoon cloves
* Mix all ingredients and store in air tight container. To serve, mix 1 rounded teaspoon with tea mixture to one cup boiling water.

Rhubarb Slush

2008-02-01T10:06:00.001-08:00

8 cups chopped rhubarb
2 quarts water
3 cups sugar
½ cup lemon juice
small package strawberry jello
2 cups vodka
*Cook first 4 ingredients until rhubarb is tender. Strain. Add jello and vodka. Freeze in an ice cream pail. Scoop into glass filling half full. Add 7-up or strawberry pop to fill glass.

Rhubarb Slush

2008-02-01T10:06:00.000-08:00