STRAWBERRY CAKE

STRAWBERRY CAKE

From Lyn Sewell

Cake:

1 box (8-10 oz.) frozen strawberries
3 oz. pkg. strawberry jello
1/2 cup hot water
1/2 cup vegetable oil
4 eggs
1 box yellow cake mix
1/2 cup nuts

Thaw one box of frozen strawberries and reserve the juice.

Dissolve strawberry jello well with 1/2 cup hot water.

Add strawberries, dissolved jello, 1/2 cup vegetable oil, and 4 eggs to yellow cake mix and beat 4 minutes.

Fold in 1/2 cup nuts, if desired.

Bake according to cake mix instructions for layer cake or 9 x 13 inch pan.

Icing:

1/2 cup butter
1 lb. powdered sugar
approx. 1/3 of the strawberry juice that was reserved from frozen berries

Whip to consistency of icing.

Lyn's note:  This recipe is from Vicki Temple's mother in 1970.  Vicki was my college roommate and bridesmaid in my wedding.

BROCCOLI APPLE SALAD

BROCCOLI APPLE SALAD

From Linda Reid

Broccoli, pecans, cranberries, carrots and apples

4 cups fresh broccoli florets (about 2 medium heads)

1/2 cup shredded carrots

1/4 cup diced red onion

2 large apples, finely chopped (I used gala apples)

1/2 cup pecans, coarsely chopped

1/2 cup dried cranberries

Creamy dressing:

1/2 cup lite mayonnaise

1/2 cup low fat Greek yogurt

2 T. lemon juice

1 T. sugar

1/8 teaspoon pepper

In a large bowl, combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.

To make the dressing:

Whisk together mayo, Greek yogurt, lemon juice, sugar, salt and pepper.  Add the dressing to the salad and toss to coat.

Chill until ready to serve.  Serves 4-6.

CHICKEN CORDON BLEU

CHICKEN CORDON BLEU

From Linda Reid

Preheat oven to 350.

4 chicken breasts 

8 pieces of deli ham (I use honey ham)

8 slices of Swiss cheese

toothpicks

1/4 cup melted butter

1 cup bread crumbs

1 jar Alfredo sauce (you could make your own, if you prefer)

Slice chicken breasts in half long ways (so it makes 2 long, skinny, flat chicken breasts).

Season each breast with a little salt and pepper.

Lay a cheese and ham slice on each chicken slice.

Roll up each breast and fasten with a toothpick (or 2).

Dip each breast in melted butter. Roll in bread crumbs.

Place each breast in a 9 x 13 inch baking dish.

Bake at 350 for 40-50 minutes.

While chicken is baking, heat the Alfredo sauce.

Before serving, pour a little Alfredo sauce over each chicken breast.

GREEN CHILES QUICHE

GREEN CHILES QUICHE

From Lyn Sewell

1/2 cup butter
10-11 eggs
1/2 cup flour
1 t. baking powder
8 oz. canned chiles
1 pt. cottage cheese, small curd
1 lb. Monterey Jack cheese, grated

Melt butter, set aside. 

Beat eggs well (or whip with Braun mixer). 

Add flour, cottage cheese, baking powder, and chiles; mix well.

Add melted butter and blend.

Pour into 9 x 13 greased baking dish.

Add grated cheese. Use fork to press cheese into egg mixture.

Bake at 400 for 15 minutes - then turn oven to 350 for 35-40 minutes or until firm.

CONGO SQUARES

CONGO SQUARES

From Lyn Sewell

1 1/2 sticks butter
1 lb. dark brown sugar
3 large eggs
2  3/4 cup flour
2 1/2 t. baking powder
1 6 oz. pkg chocolate morsels
1/2 cup chopped pecans, optional

Melt butter; cool.

Mix butter with brown sugar.

Add eggs to butter mixture.

Add dry ingredients to mixture; blend.

Add chocolate chips and nuts (optional).

Spread in greased cookie sheet (11 x 17 x 1)

Bake at 350 for 15 minutes.

Cut immediately into squares.

7-UP BISCUITS

7-UP BISCUITS

From Ada Johnson

4 cups Bisquick
1 cup sour cream
1 cup 7 Up or Sprite
1/2 cup butter

Mix first 3 ingredients and knead and fold dough until coated with baking mix. Dough is very soft.

Pat it down to about 1/2" thick and cut out with biscuit cutter.

Melt butter in 9x13 pan.

Place biscuits in the pan on top of the melted butter.

Bake at 425* for 12-15 minutes or until golden brown.

Ada's note:  "quick and easy and our favorite"

CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

From Rachel Reid Brown

4-6 boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 T. extra virgin olive oil
1/2 t. dried thyme
1 bay leaf
7 cups chicken broth
1.5 cups water
Salt, freshly ground black pepper, to taste 
2 cups uncooked noodles
3 T. chopped fresh parsley

Preheat oven to 325 degrees.

Add all ingredients to dutch oven, except noodles and parsley.

Bake for approximately 4 hours - don't know that it actually takes this long, but it's always been good when I use this amount of time!

Remove chicken and cut into bite-sized pieces.

Place chicken back in the pot.  Add in noodles and parsley.

Put in the oven for an additional 15 minutes, or until noodles are tender.

Rachel's tips:  " I prefer to make it in my dutch oven in the oven!  I used 3/4 t. salt and lots of freshly ground pepper. For the noodles, I like the medium, old-fashioned, Amish egg noodles."

Adapted from "family fresh meals - best crockpot chicken noodle soup"

SALSA VERDE CHICKEN

SALSA VERDE CHICKEN   (crockpot recipe)

From Sonya Troyer

Put fresh or frozen chicken breasts in crockpot--however many your family eats.

Pour 1 jar salsa verde salsa (green salsa) into crockpot.

Set on high and cook 6-8 hours, or until chicken is easy to shred.

Shred chicken and serve with tacos or tortillas with your favorite toppings!

Enjoy!

ONE-PAN HONEY GARLIC CHICKEN & VEGGIES

ONE-PAN HONEY GARLIC CHICKEN & VEGGIES
From Kristin Troyer

3 T. olive oil, divided
2 T. unsalted butter, melted
2 T. honey
2 T. brown sugar
1 T. Dijon mustard
3 cloves garlic, minced
1/2 t. dried oregano
1/2 t. dried basil
Kosher salt, freshly ground pepper, to taste
3 large red potatoes, cubed
4 boneless, skinless chicken breasts
1 bag frozen broccoli florets, thawed
2 T. chopped fresh parsley leaves (optional)

Preheat oven to 400 degrees.  Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together 2 T. olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper to taste.  Set aside.

Place potatoes in a single layer onto the prepared baking sheet.  Drizzle with remaining tablespoon olive oil and season with salt and pepper to taste.

Add chicken in a single layer and brush each chicken breast with honey mixture.

Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. 

Stir in broccoli during the last 10 minutes of cooking time.

Then broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with parsley, if desired.