Sweet and Sour Chicken Wings (Grandma Morgan)

2 lbs. chicken
Garlic salt
2 or 3 eggs
Corn starch

Sauce:
1½ cups sugar
¾ to 1 cup vinegar
4 TBS. ketchup
1 tsp. salt (taste before adding)
½ cup chicken stock
1 tsp. soy sauce

Sprinkle garlic salt sparingly on pieces, let set for 2 hour 15 minutes. Roll chicken pieces into egg and then corn starch. Brown in fry pan. But in baking dish. Pour sauce over chicken. Bake at 350° for 40 minutes or until done. Note: Thicken sauce if necessary with cornstarch.

Teriyaki Marinade (Debbie)

2 TBS. salad oil

1/3 cup soy sauce

2 TBS. brown sugar

1 TBS. dry sherry

¼ tsp. ginger

1 clove ginger

Combine all the ingredients.  May need to double or triple depending on the size of meat.

Taco Bake (Andrea)

½ lbs. extra lean ground beef

½ cup chopped green peppers

½ cup chopped red peppers

1 small onion chopped

2 cups salsa divided

1 cup cheddar cheese, grated, divided

10-12 corn tortillas

2 TBS. chopped fresh cilantro

Sour cream, shredded lettuce, chopped tomatoes

Cook meat, peppers, and onion in large skillet on medium heat until meat is no longer pink (stir frequently).  Add 1 cup of salsa, simmer 3 - 4 min or until peppers are tender.  Remove from heat, stir in ½ cup of the cheese.  Spread ¼ cup of the salsa onto bottom of 13 x 9 inch baking dish.  Lay about 6 tortillas on bottom of pan.  Spoon meat mixture over tortillas.  Lay about 6 more tortillas on top of meat.  Spoon remaining ¾ cup of salsa evenly over filled tortillas; cover with foil.  Bake 20 minutes or until heated through in a 400° oven.  Uncover top with remaining ½ cup cheese.  Bake an additional 2 - 3 minutes or until cheese is melted.  Top with cilantro.  Serve with sour cream shredded lettuce and chopped tomatoes.  

Sloppy Joes (Grandma Morgan)

1 lb. hamburger                                        

1 can chicken gumbo soup                           

2 TBS. ketchup                                            
1 TBS. mustard
Salt and pepper to taste
onion - chopped

Brown hamburger.  Drain off excess grease.  Sauté onion.   Add remaining ingredients.  Simmer and eat.

Sloppy Joes (Melodie)

1 lb. ground beef                                         

1 large onion, chopped                                 

1 green pepper, chopped                               

1 TBS. Worcestershire sauce                          

2/3 cup ketchup
1 TBS. mustard
1 TBS. brown sugar
1 TBS. vinegar
½ tsp. salt

Brown meat.  Add onions and green pepper.  Cook for 5 minutes.  Add remaining ingredients.  Simmer at least 15 minutes.  Spoon onto buns.  Top with cheese.  Put in broiler until cheese melts.  Serves 6.

Swiss/Cube Steak Dutch Oven Delight (Leon)

Steak                                                        

Flour                                                        

Salt and pepper, to taste

Olive oil – to coat oven
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 soup can water

Mix flour with salt and pepper.  Roll steak in flour mixture.  Braise all sides on bottom of Dutch oven with a little olive oil.  Take meat out of Dutch oven.  Add cream of mushroom soup, dry onion soup mix, and water.  Bring soups and water to boil.  Put meat in Dutch oven and scoop some soup over it.  Lower stove top temperature to low.  Simmer and cook for 7 ½ to 8 hours.  Or put in oven and cook at 275° all day.  Serve with potatoes, rice, or noodles.

Steve’s Stuff

1 lb. hamburger                                                    

1 jar Ragu spaghetti sauce                                     

1 cup rice (uncooked)                                          
Shredded cheese
Fritos
Shredded lettuce

Cook hamburger.  Add Ragu sauce to hamburger and heat through.  Cook rice.  Put less rice on the plate than you think you need.  Put Hamburger with Ragu sauce on rice.  Top with cheese, fritos, and lettuce.  

Russian Beef Stroganoff (Debbie)

1 TBS. butter                                      

¾ cup onions, diced                             

6 cups mushrooms, sliced                     

1 tsp. salt                                           

¾ tsp. pepper                                    

2 tsp. brown sugar, packed                   

¾ tsp. yellow mustard                         

1 cube chicken bouillon
½ cup white grape juice
1 cube beef bouillon
2/3 cup water
3 TBS. flour
1 ½ tsp. oil
1 ½ lbs. top sirloin sliced in strips
1 cup sour cream

In a large frying pan, cook onions and butter until onions are clear.  Add mushrooms, salt, pepper, and cook until mushrooms are lightly browned.  Set mushroom mixture aside. In a medium sized mixing bowl, combine brown sugar, mustard, chicken bouillon, white grape juice, beef bouillon, water, and flour together to make the sauce and set aside.  Heat oil in a large skillet, then add beef to skillet and cook until beef is browned and cooked through.  Add mushroom mixture and white grape juice mixture, bring to a boil.  Simmer for 15 minutes, stirring often.  Stir in sour cream and heat through before serving.  Serve over cooked egg noodles.   Make 5 - 6 servings. 

Beef Stroganoff (Leon)

1 ½ to 2 lbs. beef tenderloin or sirloin steak about ½ inch thick

¾ cup beef marinade (Stubbs Beef Marinade 12 oz. jar)

2 TBS. butter

½ lb. mushrooms - washed, trimmed, sliced

1 medium onion - minced, about ¾ cup

1- 10 ½ oz. can Beef broth, condensed

2 TBS. ketchup

1 small garlic clove minced

1 tsp. salt

1 ½ tsp. Hickory Smoke - liquid

1 can (10 ½ oz.) cream of mushroom soup - condensed

4 TBS. flour

1 cup sour cream

3 to 4 cups cooked egg noodles

Night Before:  Trim fat from meat and cut across the grain into ½ inch strips about 1 ½ inches long.  Place meat in Ziploc bag and pour in ¾  cup Beef Marinade.  Marinade beef in refrigerator overnight. Turn bag over 3 to 4 times.

Cooking Directions:  Melt butter in large skillet, add mushrooms and onions.  Cook and stir till tender, then remove from skillet.  In same skillet cook meat with marinade juice until light brown reserving 1/3 cup of broth, stir in remaining can of broth.  Add ketchup, garlic, salt, liquid smoke and simmer for 10 minutes.  Stir in Cream of Mushroom soup.  Blend reserved broth with flour and stir into meat mixture.  Add mushrooms and onions.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low and stir in sour cream.  Simmer for 1 hour, or put on low in crock pot sprayed with Pam.  Serve over Hot Cooked noodles.  Serves 12.

Round-Steak (Grandma Morgan)

1 lbs. round steak                                             ½ tsp. pepper

1/3 cup fine dry bread crumbs                           Big pinch oregano

1/3 cup grated parmesan cheese                        ½ tsp. sugar

1 egg beaten                                                    ½ tsp. powdered marjoram

½ cup cooking oil                                             1- 6 oz. can tomato paste

1 onion chopped                                               2 cups hot water

Fresh mushrooms or 1 can mushrooms                 ½ lb. Mozzarella cheese,

1 tsp. salt                                                         sliced

                               

Pound meat.  Trim off gristle and excess fat.  Cut into serving pieces.  Mix Bread crumbs and Parmesan Cheese in Medium Bowl.  Dip meat in egg then roll in bread crumb mixture.  Heat oil in large skillet.  Brown meat on both sides over medium heat.  Remove meat.  Reserve drippings in skillet.  Arrange meat in one layer 13 x 9 inch pan.  Sauté onions and mushrooms in drippings until soft.  Blend in salt, pepper, oregano, sugar, marjoram and tomato paste.  Gradually add hot water stirring constantly.  Boil 5 minutes, scraping browned bits from bottom and sides of pan.  Pour most of this sauce over meat in baking dish.  Top meat with slices of mozzarella cheese.  Add remaining sauce.  Cook in oven at 350° for about 1 hour.  Serves 5 to 6.

Slow Cooker Savory Pot Roast (Leisa)

3 lb. Roast (bottom round or chuck)                     6 small red potatoes

1 can cream of mushroom soup                            6 medium carrots

1 pouch dry onion soup mix

Rinse and chop potatoes and carrots.  Stir soup, onion mix, potatoes and carrots in crock pot.  Place roast onto mixture and flip over to coat with mixture.  Cover and cook on LOW 8 – 9 hours or HIGH 4 – 5 hours or until beef is fork tender.  Use drippings for gravy!

Roast (Leon)

Pot Roast or any kind of roast                        1 can diced green chiles, mild      

1 onion                                                        1 can diced tomatoes

1 pkg Lipton onion soup mix                          Carrots and potatoes

               

Cut onion in half and put in crock pot.  Place roast on top of onions.  Add other ingredients and cook on low 6 - 8 hours. Can make gravy from drippings.  

4 Packet Roast (Stefanie)

1 packet ranch dressing mix
                                 1 roast of choice

1 packet brown gravy mix                                   1/2 - 3/4 cup of water

1 packet Italian salad dressing mix
                        Assorted veggies if desired

1 packet onion soup mix                                      (carrots, potatoes, onions)




Place roast in Crockpot.  Arrange vegetables around the roast if being used.  Sprinkle the mix packets over the roast.  Pour water around the roast.  Cook on low for 6 - 8 hours.

Roast (Grandma Morgan)

2 - 3 lb. Roast                                            

1 package of Lipton Onion Soup Mix              

Carrots, celery, onion

Sear roast on both sides with a pan.  Place in crock-pot including veggies of choice.  Add Lipton onion soup mix and 1 cup of water.  Cook for desired time (high or low).

Porcupine Meat Balls (Grandma Morgan)

1 ½ lb. ground beef                    

¼ to ½ cup rice                                         

½ tsp. pepper                                            

1 tsp. salt                                                  

1 TBS. minced onion

1 can tomato or cream of mushroom soup

1 bouillon cube or meat gravy

1 cup water

Combine meat, rice, pepper, salt and onion; shape into balls.  Heat soup, bouillon or gravy and water; drop meat balls into hot mixture.  Cover; cook for 45 minutes or until done.

Flank Steak (Melodie)

2 lbs. flank steak                                         2 cloves rushed garlic

1/8 tsp. ginger                                            ¼ cup lemon juice

¼ cup soy sauce                                          ¼ tsp. pepper

2 TBS. melted butter

Score flank steak.  Mix ingredients and marinate steak for 2 hours.  Cook under broiler 5 minutes each side.  Cut against grain as thin as you can.  Serve hot.

Enchilada Casserole (Grandma Morgan)

2 lbs. ground beef                                        1 small can tomato sauce

1 medium onion chopped                              12 corn tortillas

1 clove garlic                                               1 can cream chicken soup

2 TBS. chili powder                                      ¾ cup milk

Salt and pepper to taste                                2 cups cheese

Brown meat with onion and seasonings.  Add tomato sauce.  Line casserole with half of tortillas broken up.  Pour in meat mixture.  Cover with tortillas.  Mix soup and milk and pour over top.  Sprinkle 2 cups grated cheddar cheese over all and bake for about 25 minutes at 350°.  Serve on chopped lettuce.  Good topped with sour cream and salsa.

Enchiladas (Alena)

1 lb. ground beef

1 can re-fried beans

½ cup sour cream

1 cup grated cheese

Corn tortillas

10 oz. green enchilada sauce

Brown ground beef.  Drain.  Add re fried beans, sour cream, ½ cup of shredded cheese to ground beef.  Mix together well.  Fill flour or corn tortillas with mixture.  Make between 8 - 12 enchiladas.  Top the tortillas with enchilada sauce and remaining ½ cup of shredded cheese.  Bake at  350° for 30 - 45 minutes. 

Cuban Ropa Vieja Sandwich (Debbie)

2 - 3 lbs. Roast

2 ½ tsp. minced garlic or 5 cloves garlic, minced

1 large onion, diced

1 green pepper, diced

¼ tsp. black pepper

1- 8 oz. can tomato sauce

1 cup water

21 cherry tomatoes, chopped

2 green peppers, chopped

1 or 2 bay leaves

touch of ground cumin

touch of dried oregano

¾ cup Sherry, or to taste

4 TBS. olive oil

Salt to taste (optional)

In a crock-pot, combine the above ingredients.  Cook for 8 hours (low) 4 - 6 hours (high).  Cook until meat is tender.  Once done, shred meat, place back in crock-pot, mix again.  Toast rolls, hoagie rolls, etc. and place meat in sandwich.  Add mayo for taste. Enjoy!

Beef Bourgindaise (Melodie)

1 to 2 lbs. Stew Meat

2 cans French onion soup

3 cans cream chicken soup (No water)

Cut stew meat into bite-size pieces.  Put in pan raw with lid.  Stir soups together.  Pour over meat.  Cook at 300° for 3 - 4 hours.  Serve over rice, noodles, or potatoes.

60 Minute Rolls (Melodie)

¼ cup margarine or butter

2 cups milk (scalded)

½ cup cold water

2 TBS. (pkg.) yeast

1-3 TBS. sugar

1 egg

1 tsp. salt

6 cups flour

Melt Margarine in scalded milk.  Add cold water.  Add yeast and sugar.  Dissolve.   Beat in egg.   Add salt and flour.  Knead until smooth.  Cover, put bowl in hot water (15 minutes to rise).  Turn dough out.  Form into rolls.  Cover, let rise 15 minutes.  Bake 375° for about 15 minutes.

Waldron Rolls (Melodie)

3 cups scalded milk

¾ cup sugar

½ cup butter

2 eggs

2 yeast cakes

1 heaping tsp. Salt

8-9 cups flour

Scald milk.  Add butter and sugar to milk.  When cooled down add eggs beating one at a time, and then yeast.  Let yeast activate.  Then add salt and flour.  Add enough flour to make soft dough.  Let rise until double.  Roll out.  Cut.  Dip in batter.  Let rise until double.  Bake 350° for 15-20 min.

Red Lobster Rolls (Jannie)

2 cups Bisquick                                                    ¼ cups butter

½ tsp. cold water                                                ½ tsp. garlic powder

¾ cups grated sharp cheddar cheese                     ½ tsp. Italian seasoning

1 tsp. parsley flakes

Mix Bisquick, water, cheese and parsley.  Cut into biscuits.  Bake at 450° for 8-10 minutes, brush with butter and spices.  

Lion House Rolls (Jannie)

4 cups flour                                               

2/3 cup sugar                                            

4 TBS. yeast                                                 

5 tsp. salt

2/3 cup oil  

1 1/3 cups powdered milk                

2/3 cup oil

4 cups hot water

2 eggs beaten

6-8 cups flour

Mix first 5 ingredients.  Then add remaining ingredients and mix.  Put in bowl and let rise once.  Let rest 20 minutes on board before rolling out.

Bake at 400° for 15-20 minutes.

Orange Rolls (Grandma Morgan)

2 pkg. Pillsbury Buttermilk Rolls

¾ cup sugar

1 TBS. butter or margarine

1 rind of large ripe orange (grated)

Juice of ½ orange

Melt butter and add sugar and rind and juice.  Dip rolls into mixture and place on end in angel food cake pan.  Bake at 375° for 20 minutes.

Pizza Dough (Debbie)

¼ package active dry yeast (.25 ounce)

¾ tsp. white sugar

½ cup + 2 tablespoons warm water (110°)

1 ½ tsp. olive oil

¾ tsp. salt

1 1/3 cups flour or bread flour

In a large mixing bowl or Kitchen Aid mixer, dissolve yeast and sugar in the warm water. Let sit until creamy, about 10 minutes.  Using a dough hook, add the olive oil, salt, and flour into the yeast mixture. Mix the dough until it forms a ball. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5-8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in size.

Poppy Seed Muffins (Melodie)

1 cup milk                                                   1/2 cup sugar

2 beaten eggs                                              1/2 cup vanilla pudding

1/2 cup melted butter                                  2 tsp. baking powder

1 tsp. almond flavoring                                 1 tsp. salt

1 3/4 cup flour                                             3/4 TBS. poppy seeds

Combine milk, eggs, butter and almond flavoring.  Add remaining ingredients.  Mix with a fork until just combined.  Fill muffin tins to the top.  Bake at 400° for 12-15 minutes.

Pineapple Upside-Down Muffins (Melodie)

½ cup packed brown sugar

1/8 tsp. ground nutmeg

3 TBS. butter, melted

1 tsp. finely shredded lemon peel

1- 8 oz. can pineapple slices, drained

8 maraschino cherries

2 cups flour

¼ cup granulated sugar

1 TBS. baking powder

½ tsp. salt

1/8 tsp. ground nutmeg

1 cup milk

1 egg, well beaten

3 TBS. vegetable oil

In a small bowl combine brown sugar, nutmeg, butter and lemon peel.  Divide mixture evenly among 16 greased muffin tins.  Cut pineapple into 32 pieces and cut cherries in half.  Arrange 2 of the pineapple pieces and half of a maraschino cherry on top of brown sugar mixture in each muffin tin.  In mixing bowl thoroughly stir together flour, sugar, baking powder, salt and nutmeg.  In small bowl combine milk, egg and vegetable oil.  Make well in center of flour mixture; add milk mixture all at once, stirring just until flour mixture is moistened.  Spoon into greased muffin tins.  Bake at 400° for 18-20 minutes, or until done.  Invert muffins on wire rack to cool.  Calories: 175 per muffin.

Oatmeal Muffins (Grandma Morgan)

1 cup quick cooking oats                     

1 cup sour milk (add 1 TBS. vinegar in reg. milk or use buttermilk)

1 egg

½ cup brown sugar

½ cup melted shortening

1 cup flour

½ tsp. salt

1 tsp. baking powder

½ tsp. soda

Sift flour, salt, baking powder and baking soda, set aside.  Soak oatmeal in sour milk 1 hour.  Add egg and beat well.  Add sugar and mix.  Add cooled shortening.  Add flour mixture.  Grease muffin pans and bake at 400° for 15-20 minutes.  Makes 1 dozen.

Mormon Bran Muffins (Katrina and Debbie)

2 cups boiling water                                     4 cups All Bran cereal

5 tsp. soda                                                   2 cups 40% Bran Flakes

2 cups sugar                                                 1 cup dates

1 cup shortening                                           raisins or nuts

4 eggs

1 qt. buttermilk

5 cups flour

1 tsp. salt

Add soda to water and cool.  Cream sugar and shortening together, then add eggs, buttermilk, flour, and salt.  Then add All Bran cereal, Bran Flakes, dates, raisins and/or nuts.  Bake in greased muffin tins at 375° for approximately 20 minutes.  Batter will store in fridge for 6 weeks.  Yields 3 dozen muffins.

Brown Sugar Muffins (Melodie)

½ cup margarine

1 cup brown sugar

1 egg

2 cups flour

1 tsp. soda

¼ tsp. salt

1 tsp. vanilla

1 cup milk

Cream margarine, sugar and egg together.  Sift flour, soda and salt together and add to mixture.  Fold in milk and vanilla.  Bake at 375° for 20 minutes.  Makes 12 large or 14 small muffins.

Blueberry Muffins (Melodie)

2 cups flour                                                  Blueberry Mixture

1 TBS. baking powder                                   1 ½ cup fresh blueberries

½ tsp. salt                                                    1 tsp. grated lemon rind

½ cup sugar                                                  2 tsp. lemon juice

½ cup milk

1 egg beaten                                                Topping:

½ cup sour cream                                         1/3 cup sugar

1/3 cup butter melted                                   1/3 cup flour

                                                                   ¼ tsp. salt

                                                                   ¼ tsp. cinnamon

                                                                   3 TBS. butter

In large bowl sift together flour, baking powder, salt and sugar, set aside.  In separate bowl mix lightly milk, egg, sour cream and butter.  In small bowl mix blueberry mixture ingredients together.  Add sour cream mixture to dry ingredients till moistened, then fold in blueberry mixture.  Fill muffin tins 2/3 full with batter.  Mix topping ingredients together and then sprinkle topping onto muffin batter.  Bake about 20 minutes at 400°.

Blueberry Muffins (Stefanie)

12 1/2 ounces cake flour (About 2 ½ cups)

1 tsp. baking soda

2 tsp. baking powder

Heavy pinch salt

1 cup sugar

1/2 cup vegetable oil

1 egg

1 cup yogurt

1 1/2 cups fresh blueberries

Vegetable spray, for the muffin tins

Preheat oven to 380°.  In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.  In another large bowl, whisk together the sugar, oil, egg and yogurt.  Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries.  Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times.  Reserve the 1/2 cup of blueberries. Using an ice cream scoop, add the mixture to greased muffin pans.  Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly.  Place into the oven and increase the temperature to 400°.  Bake for 10-20 minutes, rotating pan halfway through.  Remove from oven and turn out, upside down on tea towel to cool completely.  Serve immediately or store in airtight container for 2 to 3 days.

Blueberry Muffins (Alena)

2 ½ cups all- purpose flour

1 ¼ cups sugar

1 TBS.  baking powder

1 cup butter

½ tsp. ground cinnamon

¾ cup milk

2 eggs

1 ½ tsp. vanilla

2 cups fresh or frozen blueberries

Preheat oven to 350°.  Combine flour with sugar and baking powder in a large bowl.  Cut in butter until it is in tiny pieces. Remove ¾ cup of this mixture to a small bowl.  Stir in cinnamon.  Combine milk with eggs and vanilla and add to flour mixture in the large bowl.  Stir just until moistened.  Note: If you are using frozen blueberries, do not defrost before stirring into the batter.  Stir blueberries in gently.  Spoon batter into 12 large buttered or paper-lined muffin cups.  Sprinkle each with the reserved cinnamon/crumb mixture.  Bake 30-35 minute.  Cool 5-10 minutes before removing from pan.  Makes 12 large muffins.

Applesauce Muffins (Melodie)

½ cup milk                                                  ½ cup sugar

½ cup applesauce                                         2 tsp. baking powder

¼ cup oil                                                    ½ tsp. salt

1 egg                                                          1 tsp. cinnamon

¾ cup whole wheat flour                              ½ tsp. nutmeg

¾ cup white flour                                               

                                                       

Mix together milk, applesauce, oil and egg.  In separate bowl, mix remaining ingredients.  Make well in dry ingredients and add applesauce mixture.  Stir mixture just until flour is moistened.  Do not over mix.  Fold in chopped nuts or raisins if desired.  Bake 12-15 minutes at 425°.  Makes 12 muffins.

Whole Wheat Cinnamon Swirl Bread (Stefanie)

1 loaf of whole-wheat dough

Water

Cinnamon and sugar

Roll out your dough into approximately a 9×13 size rectangle.  Spray lightly with water (or you could wet your hands and lightly rub the dough) and sprinkle with cinnamon and sugar.  **Note–you do not have to use sugar if you want to make it even healthier, plain cinnamon works fine.  I have noticed that if you put a lot of sugar on the bread, the swirls don’t hold together and there are big gaps or “holes” in the bread.

Roll the dough up along the short side and place in greased loaf pan.  Then allow dough to rise and bake according to the whole wheat recipe you are using.   ENJOY!