MEXICAN BEAN SALAD

Curtis and Kristi and family

MEXICAN BEAN SALAD

From Kristi Templeton   (via Nicole Krenzin)

Serves 8-10

1 can (15 oz.) black beans, rinsed and drained
1 can (15oz.) kidney beans, drained
1 can (15oz.) cannellini (white) beans, rinsed and drained
1 green bell pepper, chopped
1 package (10 oz.) frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2T lime juice
1T. lemon juice
2T. white sugar
1T. salt
1 clove crushed garlic
½ T. ground black pepper
¼ cup chopped fresh cilantro
3 dashes hot pepper sauce
½ t. chili powder

In a large bowl, combine beans, bell pepper, corn, and onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime and lemon juice, sugar, salt, black pepper, garlic, cilantro, hot pepper sauce, and chili powder.

Pour dressing over veggies and mix well.

Chill thoroughly and serve cold.

MOM'S (KELLEY'S) CHICKEN CASSEROLE

Jeremy and Kristin and family

MOM'S CHICKEN CASSEROLE

From Kristin Troyer

Boneless, skinless chicken breasts (I use about 3)

8 oz. container of sour cream

1 can cream of mushroom and garlic soup

1 can cream of chicken and herbs soup

1 package no yolks noodles

2/3- 1 stick melted butter

1/2-1 sleeve Ritz crackers, crushed

Cook chicken (I usually boil) and chop into bite sized pieces.

 

Boil about 2/3 of the pkg. of noodles according to the directions.

Mix sour cream and both soup cans in a bowl to make sauce. 

In a 9x13 dish put noodles on the bottom, then half of the sauce, then the chicken, the other half of the sauce, and top with the crushed Ritz crackers.

Pour melted butter over the top and cook for 45 minutes at 375 degrees.

PEPPERONI PIZZA CASSEROLE

PEPPERONI PIZZA CASSEROLE

From Kristin Troyer

1 bag egg noodles (or rotini), cooked and drained.

1 extra large can spaghetti sauce (we use a jar of pizza sauce when we cut in half because it's smaller).

3 cups shredded mozzarella.

1 1/2 lbs. sausage (or hamburger) cooked and drained.

1 pkg. pepperonis.

I also like to sprinkle a little Italian seasoning in, too.

Preheat oven to 350.

Layer in a casserole dish -  a little sauce, 1/2 the noodles, 1/2 the sausage, 1/2 the sauce, rest of noodles, 1/2 the cheese, rest of sausage, rest of sauce, rest of cheese, and cover with pepperonis.

Cover with foil and bake 30 min. Then remove foil, and bake another 15 min.

Let sit 10-15 minutes before serving.

PEPPERONI CHEESE SOUP

PEPPERONI CHEESE SOUP

From Kristin Troyer

32 oz. or more packaged/canned chicken broth

Use the broth to cook the following 5 kinds of vegetables on medium heat:

6 or 7 medium red potatoes, peeled and chopped

2 or 3 large carrots, peeled and chopped finely

1 green bell pepper, chopped finely

4 ribs celery, chopped finely

4 or 5 green onions and their tops, chopped finely (or 1/2 sweet red onion)

If you have a food processor or blender, use one of these for the last 4 vegetables to get the fine texture fast.  Add water to a blender to chop veggies fine.  Then, drain water off and add veggies to the broth to cook.  Or, blend them after cooking to make a smooth texture.

Add salt, if needed, after cooking. Also, add a pinch of Cayenne pepper to suit your taste.

When veggies are almost cooked, add:

1 can diced tomatoes

6 oz. pepperoni, cut in quarters

Turn burner to low and stir constantly - this will stick easily.

Add 3/4 cup (or more if you like) shredded cheese (mozzarella and cheddar) - keep stirring until cheese is melted.

Add 1 quart half and half cream.

Add cubes of  6 oz. cream cheese (cubes about 3/4 inch size).

Keep heat on low - stir often as cheese will stick. Some of the cream cheese will remain floating in small pieces when soup is done.  Keep stirring until soup is removed from heat.

Note:  a wide plastic spatula works well for keeping it stirred.

STRAW STACKS

Creative and Fun Memories!

STRAW STACKS
Judi Troyer  (from our friend LaNelle Underhill)

1  12 oz. bag of chocolate chips
1  5 oz. can chow mein noodles
1  8 oz. pkg. salted peanuts, no skins

Melt morsels; when melted, add noodles and peanuts and mix quickly.

Drop by spoon onto waxed paper. Cool.  When straw stacks harden, store in container.

RUSSIAN TEA CAKES

Carl and Judi Nelson

RUSSIAN TEA CAKES

Judi Nelson

Cream:

1 cup soft butter

1/2 cup powdered sugar

1 t. vanilla

Sift and stir in:

2 1/2 cups flour

1/4 t. salt

3/4 cup chopped nuts

Chill in refrigerator and then roll into 1" balls. Place on an ungreased cookie sheet.

Bake at 400 degrees for 12 minutes.

Roll in powdered sugar. I usually roll them while they are warm and then again after they are cooled. I roll them on waxed paper.

CREAM PIE

Samuel and Florence Troyer (center)

CREAM PIE

Florence Troyer  (Aunt Dot's favorite pie.)

1 prebaked pie shell

3/4 cup sugar

1/3 cup flour

2 cups milk

1/8 t. salt

1/2 t. vanilla

2 eggs, well beaten

Combine butter, sugar, salt, flour and eggs in a double boiler.  

Add milk slowly, stirring constantly.  Cook until thick and smooth.  Add vanilla.

Pour into baked pastry shell. 

Can make meringue and heat in oven til browned or serve with whipped cream.