Ranch Potatoes

Ingredients:
8 large red potatoes (I used regular ones)
1 cup ranch salad dressing
1 cup sour cream
1 cup Cheddar Cheese
1/4 cup crumbled bacon
1 tsp salt (I put it in my water when I boiled the potatoes)

Preheat oven to 350.  Cut potatoes into quarters.  Place in a large saucepan. Cover with water.  Bring to a boil over high heat.  Cook until tender, about 8 mins, drain well.  Combine ranch, sour cream, 1/2 cup of Cheddar cheese, and bacon.  Add potatoes and salt; stir well.  Spoon potatoes and bacon mixture into a medium baking dish.  Top with remaining cheese.  Bake potatoes until bubbly, about 20 mins.

You can add 1/4 cup of green onions to the mixture.  I sprinkled chives on top.

Recipe from Easy Everyday Cooking.

Fruity Pebbles Rice Krispie Treats

Ingredients:
1 Tbsp butter
1 16 oz package of mini marshmellows
4 cups Rice Krispies
4 cups Fruity Pebbles

Directions:
In a microwave safe bowl, add the butter and marshmallows.  Microwave 1 minute, stir, microwave 1 minute, and stir.  Stir in Rice Krispies and then the Fruity Pebbles.  Pour into a prepared pan.  Wet hand with water and press mixture into pan.  Allow to cool for 20 minutes before cutting.  Cover to store.

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

Wild Rice Soup

Ingredients:
2 pints half and half
2 cups shredded cheddar cheese
2 cup wild rice (or 2 boxes of Uncle Ben's Wild Rice with 1 package of the herbs)
2 cans cream of potato soup
9 slices of bacon, cooked and crumbled
4 cups water
1 onion, chopped and sautéed in butter

Directions:
Sautee chopped onion in butter in a soup pot.  Add water and 2 boxes of Uncle Ben's Wild Rice with only 1 of the packages of herbs.  Bring to a boil.  Cover and simmer on medium low heat for 5 minutes.  Remove from heat and add potato soup, cheese, and bacon.  Add half and half and heat on medium low heat for a few minutes then serve.

Recipe from Jayne Bitker.

Wassail Dry Mix

Ingredients:

1 cup brown sugar

1 cup Tang

1 1/2 cup sugar-sweetened lemonade mix (Country Time)

2 cups sugar

1 tsp cloves

2 tsp cinnamon

1 tsp ginger

1 tsp allspice

1/2 tsp nutmeg

Directions:

Mix well and store in an airtight container.  Add 2 to 4 Tbsp to 1 cup boiling water, apple juice, or apple cider.  Pineapple and cranberry juice and/or dry sherry or any dry wine can be exchanged or substituted for the the liquid.

Original recipe is unknown, but this updated one is from mabelwhite.blogspot.com.

Hot Chocolate Mix

Ingredients:
1 pound Nestles Quick
1 pound powdered sugar
1 pound Cremora (coffee creamer)
1 (8 quart) box instant milk

Directions:
Mix in a large bowl and store in an airtight container.  Add 1 cup of hot water to 2/3 cup mix.

Recipe is unknown.

Spiced Pumpkin Bread

Ingredients:
1 1/2  cup flour, sifted
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup water
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
1/2 cup chopped pecans

Directions:
Preheat oven to 350 degrees.  Mix the first 4 (dry) ingredients.  Combine the next 7 ingredients and then mix with the dry ingredients.  Add the pecans.  Grease a loaf pan and pour into pan.  Bake for 50 minutes.

Recipe is Easy Everyday Cooking.

Speedy Dinner Rolls

Ingredients:
1 3/4 cup warm water
1/3 cup sugar
3 Tbsp yeast
1/2 cup oil
2 tsp salt
2 eggs
5 1/4 cup flour

Directions:
Mix the first 4 ingredients and let rest for 10 minutes.  Then add the next 3 ingredients.  Shape into rolls:  Divide dough into 3 parts.  Roll each into 12 inch circles.  Spread with butter.  Cut in 12 pie shaped wedges and roll up from large end to pointed end.  Let rise for 10 minutes.  Bake at 400 degrees for 10 to 15 minutes.

Recipe from unknown.

White Bread

Ingredients:
4 1/2 cups warm water
1/2 cup sugar
2 Tbsp yeast
2 Tbsp salt
4 Tbsp shortening
5 cups flour

Directions:
Place ingredients in Bosch mixer on low.  Add more flour until dough cleans sides of Bosch.  Let run on high for 10 minutes.  Put in bowl and let rise for 1 hour.  Roll out into 4 loaf pans.  Let raise 1 to 1 1/2 hours until dough is just above pans.  Bake at 375 degrees for 35 minutes or until golden brown.

Recipe from Sandy Brough.

Honey Butter

Ingredients:
3/4 cup butter or margarine
3/4 cup honey
3/4 cup powdered sugar
1 tsp cinnamon

Directions:
Mix or blend together and store in the refrigerator.

Recipe from my Electric Bread book.

Honey Wheat Bread

Ingredients:
2 1/4 cup water
5 cups white flour
1 cup wheat flour
3 Tbs dry milk
3 Tbsp honey
3 tsp salt
4 Tbsp butter
6 tsp active dry yeast or 4 tsp fast rise yeast

Directions:
This recipe is for a bread machine, but make it with my bosch mixer and bake it in the oven.  Bake at 375 degrees for 30 minutes in a buttered large loaf pan.

Recipe from my Electric Bread book.

Sun Nut Bread

Ingredients:
2 1/2 cup water
5 cups white flour
1 1/2 cup wheat flour
4 Tbsp dry milk
1 tsp salt
4 Tbsp butter
6 Tbsp honey
1 cup sunflower seeds
6 tsp active dry yeast or 4 tsp fast rise yeast

Directions:
This recipe is for a bread machine, but make it with my bosch mixer and bake it in the oven.  Bake at 375 degrees for 30 minutes in a buttered large loaf pan.

Recipe from my Electric Bread book.

One Dish Chicken and Rice Bake

Ingredients:
1 can cream of mushroom soup
1 cup water
3/4 cup uncooked regular white rice
4 skinless boneless chicken breast (seasoned with Greek Seasoning)
1/4 tsp paprika
1/4 black pepper
Green onions

Directions:
Mix soup, water, paprika, black pepper, green onions, and rice.  Pour into a 2 quart shallow baking dish. Place chicken on rice mixture and cover.  Bake at 375 degrees for 45 minutes or until chicken is done.

Recipe from my mom, Margie Lanclos and www.campbellkitchen.com

Pinto Beans and Pork

Ingredients:
1 pound dried pinto beans
5 cups water
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
1 tsp chili powder
1 tsp salt
1/4 pound salt pork, ham or sausage, cut into 1/4 inch cubes

Directions:
Pick over beans and rinse under running water.  Combine beans and enough water to soak in a large pot; cover, let soak over night.  OR quick soak, bring to a boil, boiling for 2 minutes, remove from heat, cover, and let stand for 1 hour.  Drain.  Add the 5 cups of water, onion, garlic, chili powder, and meat to beans.  Bring to a boil, lower heat, simmer over low heat for 2 1/2 hours or until beans are tender.  Add more water  if necessary.  Stir in salt.  Serves 4 to 6.

Recipe from my mom, Margie Lanclos

Roasted Tomato Soup with Croutons

Ingredients:
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup balsamic vinegar
12 large garlic cloves, peeled
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup chopped yellow onion
2 cups lightly packed fresh basil leaves
3 cups cold water with 4 chicken bouillon cubes
1/8 tsp crusted red pepper flakes
1 tsp thyme

For the bruschetta:
1 loaf country-style bread
Extra-virgin olive oil
Salt

Directions:
Preheat the oven to 450 to 500 degrees.  Prepare the tomatoes.  In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt and pepper, to taste.  Spread the tomatoes out on a non-reactive baking sheet.  Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes.  Remove and allow to cool a bit.

Prepare the bruschetta.  Cut the bread crosswise into slices about 1 inch think (you need 8 slices).  Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt.  Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally.  Add the 2 cups of basil leaves and sauté with the onions for about 1 minute.  Add the roasted tomatoes, water, red pepper flakes, and thyme to the saucepan.  Bring the mixture to a simmer and cook for 10 minutes.  Season with salt and pepper, to taste.  Puree the tomato mixture in a blender.  The mixture should be very smooth.  You should have about 8 cups.  You can prepare the soup to this point and refrigerate it.  When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.  Serve the soup.  Place 1 bruschetta in the center of each shallow soup bowl.  Pour the soup around each bruschetta.

Recipe from www.foodnetwork.com

Pumpkin Bread Roll

Ingredients:
1 can pumpkin
1 cup sugar
1/2 cup brown sugar
3 egg whites
1/2 cup milk
1/4 cup canola oil
2 cups flour
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt

Filling:
1 egg white
2 Tbsp sugar
8 oz cream cheese

Directions:
Preheat oven at 350 degrees.  Mix together ingredients.  In a 9 x 5 (large) greased bread pan pour 1/2 batter, then cream cheese filling, and then the other 1/2 batter.  Cook for 1 hour to 1 hour 15 minutes.  Cover with foil half way through.

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

Sugar Cookies

Ingredients:
1 cup butter
2 eggs
1 tsp vanilla
1 tsp lemon
3 1/2 cups flour (add more or less to handle)
1 cup sugar
3 Tbsp milk
1 tsp baking soda
1/2 tsp salt

Direction:
Mix to have consistency of dough as soft as can be handled.  Roll to 1/4 inch thickness and place on a greased cookie sheet.  Bake at 350 degrees for 10 to 12 minutes.  Do not over bake (just until dough sets up is best).  Frost.

Recipe from Sandy Brough.

Sugar Cookies

Ingredients:
1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
1/2 cup sour cream
3 1/4 cup flour (or more to handle)
1 tsp baking soda
1/2 tsp salt

Directions:
Mix butter, sugar, egg, vanilla, and sour cream.  Then add flour, baking soda, and salt. Refrigerate.  Roll 1/2 inch thick.  Cut with cookie cutters.  Bake on cookie sheet for 350 degrees for 9 minutes.

Frosting

1/2 cup butter
1/2 cup shortening
1 tsp vanilla
4 cups sifted powder sugar
2 Tbsp milk
Food coloring

Cream butter and shortening.  Add vanilla then powder sugar mixing after each cup added.  Add milk and food coloring.  Frost cookies.

Recipe from Tina Day

Lemon Pound Cake with Lemon Glaze

Ingredients:
1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups flour
1 cup milk
1 tsp lemon extract

Directions:
Preheat oven to 300 degrees.  Grease and flour a 10 inch tube pan.  Beat butter in a large bowl at medium speed gradually, adding oil, and beating until well blended. Gradually add sugar, beating well.  Add eggs, one at a time, beating well after each addition.  Add flour to creamed mixture alternately with milk, beginning and ending with flour.  Mix just until blended after each addition.  Stir in lemon extract.  Pour batter into prepared pan.  Bake at 300 degrees for 1 hour and 30 minutes or until wooden pick inserted in the center of cake comes out clean.  Cool in pan on a wire rack for 15 minutes.  Remove from pan and place directly on wire rack.

Lemon Glaze

1/2 cup sugar
1/2 cup water
1/4 cup lemon juice
1 tsp grated lemon rind

Combine glaze ingredients, stirring until sugar dissolves.  Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time.  Let lemon pound cake cool completely.

Recipe from unknown.

Sour Cream Lemon Pound Cake

Ingredients:
3 Tbsp dry breadcrumbs
3 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter or margarine, softened
2 1/2 cup granulated sugar
2 tsp lemon extract
3 large eggs
1 1/2 Tbsp grated lemon rind (about 2 lemons)
1 (8 oz) carton low-fat sour cream
1 cup powdered sugar

Directions:
Preheat oven 350 degree.  Coat a 10 inch tube pan with cooking spray and dust with the breadcrumbs.  Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda, and salt in a bowl, stir well with a whisk.  Beat the butter in a large bowl at medium speed until light and fluffy.  Gradually add the granulated sugar and lemon extract, beating until well blended.  Add eggs, one at a time, beating well after each addition.  Add grated lemon rind and 2 Tbsp lemon juice, beat 30 seconds.  Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.  Spoon batter into prepared pan.  Bake at 350 degrees for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack, remove from pan. Cool completely on wire rack.  Combine 2 Tbsp of lemon juice and powdered sugar.  Drizzle glaze over top of cake.

Recipe from unknown.

Chocolate Pound Cake

Ingredients:
1/2 cup shortening
1 cup butter or margarine, softened
3 cups sugar
5 large eggs
3 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cocoa
1 1/4 cup milk
1 tsp vanilla
Chocolate Glaze
chopped pecans (optional)

Directions:
Beat shortening and butter for 2 minutes or until creamed.  Gradually add sugar beating 5 to 7 minutes.  Add eggs one at a time beating just until yellow disappears. Sift flour, baking powder, salt, and cocoa together.  Add to butter mixture alternating with milk, beginning and ending with flour mixture.  Mix at low after each addition just until blended.  Stir in vanilla.  Pour batter into a greased (with butter) floured 10 inch tube pan (do not use a bunt pan...it overflowed in my oven).  Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and cool completely on wire rack.

Chocolate Glaze

2 Tbsp butter or margarine
1 (1 oz) square unsweetened chocolate
1 cup sifted powder sugar
2 Tbsp boiling water

Combine butter and chocolate in a small heavy sauce pan.  Cook over low heat until chocolate melts.  Cool 3 to 4 minutes.  Add sugar and water; beat until smooth using a wooden spoon.  Yields 3/4 cup.  Spoon Chocolate Glaze over the top of cake allowing to drizzle down sides.  Sprinkle top of cake with chopped pecans if desired. Serves 14.

Recipe from the Ultimate Southern Living Cookbook.

Pecan Pound Cake

Ingredients:
3 cups sugar
1/2 cup butter or margarine, softened
1 cup Crisco
5 eggs
3 cups flour
1/8 tsp salt
1 cup milk
2 cups chopped pecans
1 tsp vanilla

Directions:
Cream sugar, butter, and shortening.  Add eggs.  Combine dry ingredients alternating with milk to cream mixture.  Add pecans and vanilla.  Pour into greased (with butter) floured 10 inch bunt pan.  Bake at 300 degrees for 2 hours and 15 minutes.  Sprinkle with powdered sugar.

Recipe from unknown.

Lemon Caper Sauce for Salmon or Chicken

Ingredients:

2 tsp capers, drained and rinsed
4 Tbsp butter
1 clove garlic, minced
2 Tbsp lemon juice
1 tsp lemon zest
1 tsp flour
1/4 cup chicken broth

Directions:
In a small pan or skillet, melt butter.  Add garlic, lemon juice, zest, and capers.  Simmer over low for a few minutes.  Stir in flour then chicken broth.  Remove from heat and stir in parsley if desired.  Makes enough sauce for 4 salmon fillets or 4 chicken breast.

Recipe from www.buzzle.com/articles/lemon-caper-sauce-recipes.html

Quick Cheese Biscuits

Ingredients:
1 cup flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded cheddar cheese
2 Tbsp butter
2/3 cup milk

Directions:
Preheat ovem to 450 degrees.  Combine flour, baking powder, and salt.  Stir in cheese.  Cut in butter.  Using a fork, stir milk into flour mixture until a soft dough forms.  Do not over mix or overwork dough.  Drop dough in heaping tablespoon 1 inch apart onto ungreased baking sheet.  Bake until biscuits are firm to touch, about 15 minutes.  Makes 8 biscuits.

*Variation:  Use Parmesan cheese instead of cheddar and add 1/2 tsp dried basil.

Recipe from Ann Burton.

Beef and Cheese Manicotti

Ingredients:
4 tsp olive oil
1 medium onion, chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8 oz package) manicotti
1 (15 oz) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan cheese
2 Tbsp chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 Tbsp butter, cut into pieces

Directions:
Heat a heavy medium skillet over medium heat.  Add 1 tsp of olive oil, onion, and ground beef.  Season with salt and pepper.  Saute until meat browns and the onion is translucent, about 4 minutes.  Remove from heat and cool.  Brush 1 tsp of oil over a large baking sheet.  Cook the manicotti in a large pot of boiling salted water until slightly softened, but still firm to the bite, about 4 to 6 minutes.  Using a slotted spoon transfer the manicotti from the pot to the oiled baking sheet and cool.  Combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley.  Add the garlic, salt, and pepper to taste, and mix.  Stir cooled meat mixture into cheese mixture.  Preheat oven to 350 degrees.  Brush the remaining 2 tsp of oil over a 13 x 9 x 2 inch glass baking dish.  Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish.  Fill the manicotti with the cheese-meat mixture.  Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.  Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta.  Dot entire dish with the butter pieces.  Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes.  Let the manicotti stand 5 minutes and serve.  Serves 6.

Recipe from www.foodnetwork.com and Giada De Laurentiis

Lone Star Pot Roast

Ingredients:
3 pounds boneless pot roast
2 Tbsp oil
1 (14 1/2 oz) can diced tomatoes, undrained
1 (4 oz) can chopped green chilies
2 Tbsp taco seasoning mix
2 tsp beef bouillon
1 tsp sugar
1/4 cup cold water
3 Tbsp flour

Directions:
Brown roast in oil.  Put in crockpot.  Combine tomatoes, chilies, taco seasoning, bouillon, and sugar;  pour over roast.  Cook on high about 5 hours or until tender.  Combine water and flour then add to liquid.  Cook another 45 minutes to make gravy.  Serves 6 to 8.

Recipe from unknown.

Spicy Penne with Sausage

Ingredients:
16 oz mild Italian sausage
1 medium chopped onion
16 oz penne pasta
2 Tbsp olive oil
2 cups sliced mushrooms
1 red bell pepper, chopped
1 small unpeeled eggplant, chopped (I use zucchini)
1 (16 oz) can Italian styled tomatoes
2 tsp dried basil
2 tsp dried oregano
1/2 tsp red pepper flakes
1/2 cup grated Parmesan cheese

Directions:
Cook sausage and onion.  Cook penne pasta as directed.  Heat oil in skillet over medium high heat, add mushrooms, bell pepper, and eggplant (or zucchini).  Cook until tender.  Stir in undrained tomatoes, basil, oregano, and red pepper flakes.  Simmer, stirring occasional about 30 minutes.  Stir in sausage, simmer about 5 minutes.  Remove from heat and add pasta.  Sprinkle with Parmesan cheese.

Recipe from unknown.

Creole Shrimp Casserole

Ingredients:
1 cup each of chopped onion, celery, and green pepper
3 cloves minced garlic
1 stick butter or margarine
1 can cream of mushroom soup
1 can cheddar cheese soup
1 jar pimento and juice
2 cups cooked rice (use water from boiled shrimp)
3 cups cooked shrimp
3/4 cups bread crumbs (2 slices of bread)
1/3 cup parsley
1 cup green onion tops
2 Tbsp Tabasco
1 tsp salt

Directions:
Saute onions, pepper, celery, garlic in butter until tender.  Add the soups, parsley, green onions, shrimp, and pimento.  Stir gently while adding ingredients.  Stir in rice and 1/2 cup of bread crumbs.  Add seasonings and pour into casserole dish.  Sprinkle remaining 1/4 cup of bread crumbs on top.  Bake at 350 degrees for 30 minutes.  Can be frozen before baking.

Recipe from Betty Chapman.

Sensational Beef Stroganoff

Ingredients:
1 pound boneless beef round steak, cut 3/4 inch thick
2 Tbsp margarine, divided
1/2 cup chopped onion
1 can Campbell's cream of mushroom soup
1/2 tsp paprika
1/2 cup sour cream or plain yogurt
Hot cooked noodles
Chopped fresh parsley, for garnish

Directions:
Slice beef across the grain into very thin strips.  In skillet over high heat, in 1 Tbsp hot margarine, cook 1/2 beef and 1/2 the onion until beef is no longer pink and onion is tender; set aside.  Repeat with the remaining margarine, beef, and onion.  Return meat mixture to skillet.  Stir in soup and paprika.  Heat through, stirring occasionally.  Reduce heat to very low.  Stir in sour cream.  Gently heat through.  Serve over noodles.  Garnish with parsley.  Serves 6.

Recipe from magazine clipping...probably a Campbell's ad.

Simple Salisbury Steak

Ingredients:
1 can Campbell's cream of mushroom soup
1 pound ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup finely chopped onion
1 1/2 cups sliced mushrooms

Directions:
in bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg, and onion.  Shape firmly into 6 patties.  In a skillet over medium heat, cook patties, a few at a time, until browned on both sides.  Spoon off fat.  Stir in remaining soup and mushrooms; return patties to skillet.  Reduce heat to low.  Cover; simmer 20 minutes or until done, turning patties occasionally.  Serves 6.

Recipe from magazine clipping...probably a Campbell's soup ad.

Pork Tenderloin with Sour Cream and Mushroom Sauce

Ingredients:
1 1/2 pounds pork tenderloin
2 Tbsp butter
2 Tbsp olive oil
2 cups sliced mushrooms
1 bunch (6 to 8) green onions with 2 to 3 inches of green sliced
salt and pepper, to taste
1/3 cup dry white wine
1 cup chicken broth, divided
1 Tbsp flour
1/2 cup sour cream
1 Tbsp chopped fresh parsley

Directions:
Slice tenderloin into abut 8 pieces; flatten each medallion slightly with the heel of your hand.  In a large skillet over medium heat, melt 1 tbsp of butter with 1 tbsp of oil.  Cook mushrooms until tender, about 5 minutes, then add onion and cook for 1 minute longer.  Transfer the mushrooms and onions to a plate; set aside.  Pour off excess liquids from the pan.  Melt remaining butter with oil over medium heat.  Add pork tenderloin medallions and cook for about 3 minutes on each side, or until browned.  Sprinkle the pork lightly with salt and pepper.  Pour in wine and half of the chicken broth.  Reduce heat to low, and cook for 1 minutes.  Transfer the port to a serving dish and keep warm.  Stir flour into the remaining chicken broth until smooth.  With the skillet over medium heat, stir in the flour and broth mixture.  Cook, stirring, until the sauce is thickened.  Taste and add salt and pepper, as needed.  Stir in sour cream, parsley, and the cooked mushrooms and onions.  Heat through, but do not boil.  Serve sauce with the pork slices.  Serves 4.

Recipe from southern food.about.com.

Slow Cooker White Chicken Chili

Ingredients:
2 (14 oz) cans chicken broth
3 to 4 chicken breast, trimmed of fat
3 cloves garlic
1 tsp ground cumin
2 tsp dried oregano leaves
1 tsp salt
1 tsp crushed red pepper
2 cans great northern beans
1 can white shoepeg corn
2 Tbsp lime juice
2 Tbsp chopped fresh cilantro

Directions:
Add chicken, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker.  Cover and let cook for about 6 to 8 hours on low or until chicken falls apart.  Shred the chicken with tow forks.  Drain and rinse the beans and corn and add them to the slow cooker.  Add chopped cilantro and lime juice.  Put cover back on and let cook for 30 more minutes until heated through.  Serves 6 to 8.

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

Mushroom-Onion Sauce

Ingredients:
1 Tbsp butter
1 (8 oz) package sliced fresh mushrooms
3 Tbsp butter
1/3 cup finely chopped sweet onion
1/4 cup flour
1 (14 oz) can chicken broth
2 tsp soy sauce
1/4 tsp freshly ground pepper

Directions:
Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat.  Add mushrooms, and sauté 10 minutes or until browned.  Remove from heat.  Melt 3 Tbsp butter in a medium saucepan over medium heat; add onion, and sauté 5 to 7 minutes or until lightly browned.  Whisk in flour.  Cook, whisking constantly, until lightly browned (about 1 minute).  Gradually whisk in broth and next 2 ingredients.  Cook, whisking constantly, until thickened and bubbly.  Stir in mushrooms, and cook, stirring constantly, until thoroughly heated.  Garnish with chopped fresh chives if desired.  Makes about 2 1/2 cups.

Recipe from Southern Living March 2006.

Szechuan Green Beans

Ingredients:
1 pound green beans
1 Tbsp oil
1 Tbsp sesame oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced
1 scallion, white part finely chopped
1 Tbsp chili sauce
1 tsp white vinegar
1 tsp sugar
3 Tbsp soy sauce
1 tsp corn starch
2 Tbsp water
1 Tbsp toasted sesame seeds

Directions:
Heat oil in pan on medium heat.  Add green beans and cook uncovered until tender and slightly caramelized (about 20 minutes).  Stir often.  Remove green beans from the pan and keep aside.  In the same pan, add sesame oil and heat.  Add ginger, garlic, and scallions.  Cook for a minute.  Add chili sauce, vinegar, soy sauce, sugar, and the corn starch mixed with water.  Cook until the sauce thickens (a minute or so).  Add back the green beans and toss to completely coat.  Sprinkle toasted sesame seeds and mix.  Serve hot.  Serves 4.

Recipe from www.showmethecurry.com.

Onion Roasted Potatoes

Ingredients:
1 envelope Lipton Onion Recipe Soup Mix
2 pounds potatoes, cut into large chunks
1/3 cup olive or vegetable oil

Directions:
Preheat oven 450 degrees.  In large plastic bag, add all ingredients.  Close bag and shake until potatoes are evenly coated.  empty potatoes into a shallow baking or roasting pan; discard bag.  Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.  Garnish, if desired, with chopped parsley.  Makes 8 servings.

Recipe from magazine clipping...probably a Lipton ad.

Cheddary Scalloped Potatoes

Ingredients:
2 Tbsp margarine
1 small onion, sliced
1 can (10 3/4 oz) Campbell's Broccoli Cheese Soup
1/4  cup Cheddar cheese
1/3 cup milk
1/8 tsp pepper
4 medium potatoes, cooked and sliced (about 3 1/2 cups)

Directions:
In a skillet over medium heat, add margarine and cook onions until tender.  Stir in soup, cheese, milk, and pepper.  Heat to boiling.  Add potatoes.  Reduce heat to low.  Cover, simmer 5 minutes or until hot and bubbling, stirring occasionally.  Serves 4.

Recipe from a magazine clipping...probably a Campbell's soup ad.

Pesto

Ingredients:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Directions:
Combine the basil in with the pine nuts and pulse a few times in food processor.  Add the garlic, pulse a few times more.  Slowly add the olive oil in a constant stream while the food processor is on.  Stop to scrape down the sides.  Add the grated cheese and pulse again until blended.  Add a pinch of salt and pepper to taste.  Makes 1 cup.

Recipe from simplyrecipes.com

Enchiladas

Ingredients:
2 pounds ground beef
1 onion, chopped
1 pound Cheddar cheese, grated
1 can Enchilada sauce
1 can tomato soup
1 can tomato sauce
Cottage cheese
Corn tortillas

Directions:
Brown ground beef with onions.  Put 1/4 cheddar cheese on ground beef.  Heat sauces then dip tortillas into for a couple of seconds to soften.  Put a spoonful of meat and cottage cheese in dipped tortilla.  Roll up and use a toothpick to keep closed if necessary.  Place in baking dish.  Pour remaining ground beef, sauces, and cheese over the top.  Bake at 350 degrees for 30 minutes.

Recipe from grandmother-in-law, Laura Draney.

Flank Steak Marinade

Ingredients:
3/4 cup oil
1/4 cup soy sauce
1/4 cup honey
2 Tbsp vinegar
2 Tbsp onion, chopped
1 tsp garlic
1 tsp ginger

Directions:
Mix ingredients and marinade flank steak for 4 or more hours.  Cook or grill meat.

Recipe from Heather Rowley.

Easy Lasagna

Ingredients:
1 small box Lasagna noodles
1 1/2 pounds grated Mozzarella cheese
1 can Hunts Vegetable (or any flavor) Spaghetti Sauce
1 package Jimmy Dean Sausage with Sage

Directions:
Cook Lasagna noodles as directed.  Brown sausage.  Layer sauce, noodles, cheese, and sausage in that order.  Repeat ending with sauce and cheese on top of noodles.  Bake at 375 degrees for 30 to 40 minutes. Can be frozen and cooked in the oven later.

Recipe is unknown.

Easy Italian Vermicelli

Ingredients:
4 oz Vermicelli or fine spaghetti noodles
1/2 pound boneless beef top round steak
1/2 medium onion, chopped
1 (14 1/2 oz) can tomatoes, undrained
1 (9 oz) package Italian style green beans
1 (4 oz) can sliced mushrooms, drained
1/2 (6 oz) can tomato paste
1/2 tsp fennel seed, optional
1/4 tsp pepper
1 Tbsp grated Parmesan cheese

Directions:
Cook Vermicelli or pasta according to package instructions.  Meanwhile, trim fat from meat.  Thinly slice meat across the grain into bite-size.  Spray a cold large skillet with non-stick coating spray.  Heat the skillet over high heat.  Add meat strips and onions; stir fry for 2 to 3 minutes or until the meat is brown.  Stir in undrained tomatoes, green beans, mushrooms, tomato paste, fennel seed,  and pepper.  Bring to a boil.  Reduce heat and simmer, uncovered for 7 to 8 minutes or until slightly thickened, stirring frequently.  Stir in Parmesan cheese.  To serve, ladle meat mixture over Vermicelli or pasta.  Sprinkle with more Parmesan cheese if desired.  Serves 4.

Recipe from my mom, Margie Lanclos

Baked Spahetti

Ingredients:
1 pound ground beef, browned and drained
1 cup chopped onion
1 cup chopped green peppers
1 Tbsp butter
1 (28 oz) can diced tomatoes, undrained
1 (4 oz) can mushrooms stems and pieces, drained
1 (2 1/2 oz) can sliced black olives
2 tsp dried oregano
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup Parmesan cheese
12 oz cooked spaghetti

Directions:
Saute onions and green peppers in butter until tender.  Add tomatoes, mushrooms, olives, oregano, and browned ground beef.  Simmer uncovered fro 10 minutes.  Place 1/2 of the spaghetti in a 13 x 9 x 2 inch baking dish.  Top with 1/2 vegetable mixture.  Sprinkle with 1 cup cheese and repeat layer.  Mix soup and water until smooth.  Pour over top.  Sprinkle with Parmesan cheese.  Bake at 350 degrees for 30 minutes uncovered until heated through.

Recipe is unknown.

Poppy Seed Chicken

Ingredients:
3 pounds of chicken breast, cooked and cubed
Dash of salt
1 can cream of mushroom soup
1 1/2 cups sour cream
1 Tbsp poppy seeds
2 tube of Ritz crackers, crumbled
1 cube of butter

Directions:
Mix soup, sour cream, and poppy seeds.  Then add chicken.  Top with Ritz crackers mixed with butter.  Bake at 350 degrees for 30 minutes.

Recipe from Sandy Brough.

Sheppard's Pie

Ingredients:
1/2 pound grounded beef
1 medium onion, chopped
Salt and pepper, to taste
1 can French style green beans
1 can carrots or cooked carrots cut-up
2 cans tomato soup
8 medium potatoes, cooked and mashed with milk and butter (or instant potatoes)
Cheddar cheese

Directions:
Salt and pepper ground beef and brown with onions.  In a baking dish, place meat mixture in first.  Top with beans, carrots and soup.  Then place about 6 mounds of potatoes on top of that.  Sprinkle with cheese.  Bake at 350 degrees for 25 to 30 minutes.

Recipe from my aunt-in-law, Helen Draney.