BROCCOLI SOUFFLE

 

 Kristie and Kim

BROCCOLI SOUFFLE

From Kristie Stafford

2 pkg. frozen, chopped broccoli, cooked & drained

2 eggs, well beaten

1/2 can mushroom soup

1 c. grated sharp cheese

1 c. mayonnaise

1 stick butter, melted 

1 medium onion, chopped

Mix together all ingredients except broccoli. 

Fold in broccoli and bake at 325 degrees for 30-40 minutes. 

Put crumbs on top, if desired. 

Serves 7-10.

CHICKEN DIVAN

Photo:  Walter and Vivian Troyer are the second couple from the left in Lisa Eissler Best's wedding photo, above; Walter was John's Dad's brother. Pictured left to right: Don and Margaret Eissler, Walter and Vivian Troyer, Ann Zaries, Mr. and Mrs. Steve (Lisa Eissler) Best, Dorothy and Hollie Crowe, David Eissler.

Today's recipe, Chicken Divan, is from Kristie Stafford. This is a recipe that Kristie's (and Kim Dowell's) Mom, Vivian Troyer, made and everyone enjoyed.  

CHICKEN DIVAN (Mama's Recipe)

From Kristie Stafford (daughter of Vivian Troyer)

2 10 oz. pkg. frozen broccoli

2 c. sliced chicken or 3 chicken breasts, boned

2 cans condensed chicken soup

1 c. mayonnaise 

1 tsp. lemon juice 

1/2 tsp. curry powder or more 

1/2 c. soft bread crumbs

1/2 c. shredded sharp cheese

1 tbls. butter, melted

Cook broccoli until tender, drain. Arrange in greased baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice, and curry and pour over top. Sprinkle with cheese and buttered crumbs. Bake at 350 for 45 min. (Trim with pimentos)

RUSSIAN CHICKEN

Today's recipe for Russian Chicken is from Lisa Best. This is a dish her Mom, Margaret Troyer Eissler, made and everyone enjoyed. The top photo is Margaret Eissler in the early 80s. She was John's Dad's sister. The next photo is a family photo taken at Lisa's wedding, also in the early 80s. Left to right: Don and Margaret (Troyer) Eissler, Walter and Vivian Troyer (Kim Dowell and Kristi Stafford's parents--see earlier recipe contributors), Ann Zaries (wife of Kenny Troyer), Lisa and Steve Best, Dorothy (Troyer) and Hollie Crowe, and Lisa's brother David.

RUSSIAN CHICKEN

From Lisa Best

Lisa: My Mom always made Russian Chicken which is VERY easy.  (Have seen it called Special Sauce Chicken)

6 whole boneless/skinless chicken breasts

1 small bottle of Russian Salad Dressing

1 Package of Dry Lipton Onion Soup

1 small jar of Apricot Preserves

Two tablespoons of minute tapioca for thickening

Mix Russian dressing, dry onion soup, apricot preserves and minute tapioca and pour mixture over the chicken breasts in a baking dish.  Bake at 350 degrees for approximately one hour or until the breasts are cooked through and tender.   Baste the chicken breasts occasionally while baking.  Serve with your favorite rice.  The sauce is excellent over the rice as well.  The taste is a cross between barbecue and sweet and sour.

CORN AND POTATO CHOWDER

Today's recipe, Corn and Potato Chowder, is an original recipe from Lisa Best. This is one of my favorite facebook photos of Lisa and Tricia--cooking in the kitchen. Lisa and John are cousins. Lisa's Mom, Margaret, was John's Dad's sister.

CORN AND POTATO CHOWDER
From Lisa Best


6-7 medium potatoes, peeled and diced
1 medium onion, chopped  (I prefer sweet or yellow onions)

Boil potatoes and onions until potatoes are soft, but not too mushy.
Drain the water from the potatoes and onions.
Defrost and warm 1 quart of frozen corn.

Mix:
Potatoes and onion and corn
4 tablespoons of butter
1 can of Cream of Mushroom Soup
1 can of Cream of Celery Soup
Six - eight pieces of bacon, crumbled
1/2 pound of veleveeta cut up into small pieces.
Add about 1/2 cup of milk or more until desired thickness  (I prefer a thick consistency.)
Salt and pepper to taste

 FYI: This soup is not as good in a crock pot.   It has a tendency to get too runny.

AMANA HODGEPODGE

Photo: Linda Reid

 

AMANA HODGEPODGE

From Linda Reid

1 ½ lb. ground beef

3/4 c. onion, chopped

1 clove garlic, minced

3 cans minestrone soup

1 31-oz. can pork and beans

4 cups water

1 T. Worcestershire sauce

1 t. ground oregano

3/4 cup celery, chopped

salt to taste

In 5 qt. cooker, saute beef until just a bit of pink remains (about 3 minutes, stopping to break meat into small pieces). 

Push beef to one side of cooker and add onion and garlic to drippings on the other side. 

Saute onions until almost transparent (about 2 ½ minutes). Remove drippings, if desired. 

Add remaining ingredients and simmer on cookmatic 5 for ½ hour. Serves approximately 12.

OREO TRUFFLES

Rachel

OREO TRUFFLES
From Rachel (Reid) Brown


1 pkg. Oreos (small package - approximately 24 Oreos)
1  8-oz pkg. cream cheese
White chocolate for dipping
Dark chocolate for drizzle
(or vice versa on the chocolates)

Directions:
Crush Oreos until fine mixture.  

Mix in cream cheese.  

Roll into balls and freeze until firm.  

Dip in melted white chocolate and drizzle with dark chocolate...or dip in regular melted chocolate and drizzle with white chocolate.

PORK TENDERLOIN WITH CRANBERRY SAUCE

Photo: Ada and Larry Johnson, Roy and Suzy Reid, Linda and Wilbur Reid, Jr. (Ada is Roy and Wilbur's sister; they are my Uncle Wilbur's family; Uncle Wilbur was Dad's oldest brother)

Linda Reid

PORK TENDERLOIN WITH CRANBERRY SAUCE

From Linda Reid

1 16-oz. can of whole cranberry sauce
1 tsp. grated orange rind
2/3 cup fresh orange juice
2 tsp. balsamic vinegar
1/2 tsp. pepper
1/4 tsp. ground allspice
1/8 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1 1/2 lb. pork tenderloin, trimmed
1 1/2 Tbsp. olive oil
Garnishes: halved orange slices, fresh thyme sprigs

1. Bring first 9 ingredients to a boil over medium heat. 

Reduce heat and simmer, stirring occasionally, 20 minutes. 

Remove half of mixture and set aside.

2. Brown pork in hot oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden brown. (I don't always do this.) 

Place pork in a lightly greased shallow roasting pan.

3. Bake at 425 degrees for 25 minutes or until a meat thermometer inserted into the thickest portion registers 155 degrees, basting occasionally with half of the cranberry mixture. 

Remove from oven; cover pork with aluminum foil, and let stand five minutes or until thermometer registers 160 degrees. Slice pork and serve with reserved cranberry mixture.