CHALUPAS

Photo: Kristie Troyer Stafford and Kim Troyer Dowell (sisters, daughters of Walter Troyer, John's Dad's brother) 

ELVIRA BAIN'S CHALUPAS

From Kristie Stafford

2 chickens, stewed with onions, celery, and carrots

Bone chicken and save some broth.
Mix chicken, 1 can mushroom soup, 1 cup broth, hot green chiles, chopped onion (which has been sauteed already with celery).

Layer tortillas, mix, and grated cheese in casserole and bake for 45 minutes. 

Serve over lettuce and top with beans, guacamole, and sour cream. 

FETA CHICKEN BAKE

 Jennifer and Brian

FETA CHICKEN BAKE

From Jennifer Johnson

3 boneless skinless chicken breasts, halved

2 T. lemon juice, divided

1/4 t. salt

1/4 t. black pepper

1 pkg. (4 oz.) Athenos Crumbled Feta Cheese

1/4 cup diced red pepper

1/4 cup diced fresh parsley

Preheat oven to 350 degrees.  Arrange chicken in 13x9-inch baking dish.

Drizzle with 1 tbsp. of the lemon juice.  Season with salt and pepper.  Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.

Bake 35 to 40 minutes or until chicken is cooked through.

Sprinkle with red pepper and parsley.

CHILI

Photo: Mom holding Haley, Kristi holding Lexi, Lyn, Jennifer holding Emily

CHILI

From Lyn Sewell

1 lb. ground beef or turkey

3 onions, chopped

3 (28-oz.) cans chopped tomatoes

1 can tomato soup

1 soup can of water

2 - 3 tablespoons chili powder

Brown ground meat and onions together until tender. 

Add tomatoes and tomato soup. 

Add at least one soup can of water. 

Stir and cook over low to medium heat. Stir often - don't let it stick.

Add chili powder to taste. 

Note: You may want to add more tomatoes, soup, tomato paste, and/or water, depending on your taste.  Enjoy!

BANANA NUT CAKE

BANANA NUT CAKE

Recipe from John's mom, Jessie Lee Troyer, several years ago. This recipe was given to her by Florence Troyer, John's grandmother, pictured above to the right of her husband Samuel. (Photo taken in the 1940's.)

1/2 cup shortening

1 1/2 cups sugar

2 cups cake flour

1 cup mashed bananas (2 or 3)

3/4 t. soda

1/2 t. baking powder

1/4 t. salt

1 t. vanilla

1/4 cup buttermilk

2 eggs

1/2 cup nuts (pecans, if possible)

Mix the shortening and sugar.

Add the beaten eggs. 

Add the mashed bananas and mix well. 

To the flour, add the soda, baking powder, and salt and sift it, adding about 1/2 cup at a time to the mixture, alternating with the buttermilk.

Add the vanilla.  

When all is mixed well, add the chopped nuts.

Bake at 375° about 40 minutes, or until done.

Frosting

1 pound  or 2 cups sugar

2/3 cup cream

1 T. white syrup

Boil until a tablespoon or so dropped into cold water forms a soft ball.

Remove from heat, add a little butter and vanilla and beat until creamy enough to spread on top of cake.

SPICED PECANS

Top photo: Mabel and Wilbur Reid

Next photo: the Roy and Bessie Reid family, 1948
(Wilbur and Mabel, in center on back row)
Next photo: Wilbur and Mabel, Wilbur Jr, Ada, Roy

SPICED PECANS

(Given to me by Aunt Mabel many years ago-the recipe was from a friend of hers)

3 cups whole pecans

1 cup sugar

1/2 cup water

1 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 teaspoons vanilla

Heat pecans in 325 degree oven for 5 minutes, stirring once.

Butter over sides of two-quart saucepan. Combine in saucepan water, sugar, cinnamon, and salt. 

Heat and stir til mix comes to a boil. Cook without stirring to a soft boil stage (or 230 degrees).

Remove from heat. Beat by hand one minute until mix begins to get creamy. Add vanilla and warm pecans. Stir gently until pecans are well-coated.

Turn onto a buttered cookie sheet and separate with forks.

FRESH APPLE CAKE

FRESH APPLE CAKE

From Freda Osgatharp

Beat:   3 eggs
             1 cup salad oil
             1 t. vanilla

Mix:    2 cups flour
            2 cups sugar
            2 t. cinnamon
            1 t. soda
            1/2 t. salt

ADD:          dry ingredients to egg mixture with 1 cup pecans.

SLICE:       4 cups Winesap or Jonathan apples in a 9 x 13

                    ungreased, unfloured pan

POUR:       batter over apples

BAKE:        60 minutes at 350 degrees

COOL.

FROST.

FROSTING

6 oz. cream cheese

4  T. melted butter

2 t. vanilla

2 c. powdered sugar

1 T. fresh lemon juice

Mix well.

Ice cake and refrigerate overnight for best flavor.

FRUIT SMOOTHIE

Photos: Lora teaching Gavin to make a fruit smoothie

FRUIT SMOOTHIE

From Lora Troyer

Mix in a blender:

6-8 strawberries (or blueberries, pineapple, peaches, raspberries)

1 banana

1 carton of yogurt, any flavor

1/3-1/2 cup orange juice

5-6 ice cubes if using all fresh fruit rather than frozen

Optional: 1 tsp.- 1 tbs. flax seed (you can't tell it's in there and it adds nutritional value)

Blend until smoothie consistency, then pour into a glass and enjoy!

A few tips:

A smoothie is best if some or all the fruit is frozen. It makes a thick, icy consistency.

Freeze ripe fruit before it goes bad to save for making a smoothie later.

Freeze leftover smoothie drink mixture in popsicle molds to enjoy another time.

To release smoothie from popsicle mold, hold it under warm water for a few seconds.