POTATO CASSEROLE

Haley, Mom, Kristi, Lexi, Lyn, Jennifer, Emily

POTATO CASSEROLE
From Lyn Sewell  (From Linda Reid)

2 lbs. frozen hash brown potatoes (thawed)                

½ cup melted butter                                                 

¼ t. pepper                                                                  

1 t. salt                                                                                    

 ½ cup chopped onion

 1 pint sour cream

 1 can cream of mushroom soup

 2 cups grated cheddar cheese

Mix above ingredients and spread in greased 9 x 13 pan.  

 Put topping on and bake at 375 for 45 minutes.

Topping

3 cups crushed corn flakes

¼ cup melted butter

RYE PARTY PUFFS

Lucy and Damon

RYE PARTY PUFFS

From Lucy Reid

PUFFS

1 cup water
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds

FILLING

2 packages cream cheese, softened (8 oz each)
2 packages (2 1/2 ounce each) thinly sliced diced beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 Tablespoons minced chives
2 Tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder

In a saucepan over medium heat, bring water and butter to a boil.  Add
flours, parsley, garlic powder and salt all at once; stir until a
smooth ball forms.  Remove from the heat; let stand 5 minutes.  Beat
in eggs, one at a time.  Beat until smooth. Drop batter by rounded
teaspoonfuls 2 inches apart onto greased baking sheets.  Sprinkle with
caraway.

Bake at 400 degrees for 18-20 minutes or until golden.  Remove to wire
racks.  Immediately cut a slit in each puff to allow steam to escape;
cool.  In a mixing bowl, combine the first eight filling ingredients;
mix well.   Split puff; add filling; refrigerate. Makes 4  1/2 dozen.

CHICKEN SALAD

Photo: Damon, Lucy, Adam, Rachel, Chad

CHICKEN SALAD

From Lucy Reid

Party Size

6 cups chicken, chopped

1  1/3 cup celery, chopped

3 T. onion, chopped

2  ½ cups mayo

2 t. salt

4 dashes pepper

3-3 ½ T. vinegar

Family Size

1 ½ cups chicken, chopped 

1/3 cup celery, chopped

2 t. onion, chopped

½ cup mayo

½ t. salt

dash pepper

2 t. vinegar

Tip: use white meat for the chicken

Mix ingredients together and serve on small cocktail buns or croissants.

PENNE WITH CAULIFLOWER, GARLIC, and OIL

Photo: Vicki (John's sister) blowing out her birthday candles; 

left to right, her brothers: Rick, Bob, John

Vicki and her husband Valerio

PENNE WITH CAULIFLOWER, GARLIC, AND OIL

From Vicki Troyer Bernardi 

1  1/2 lb. cauliflower

1/2 cup olive oil

2 large cloves garlic, peeled & chopped

6 flat anchovy fillets, chopped

1/4 t. chopped hot red pepper

1-2 T. salt

1 lb. pkg. penne or other pasta

2 T. parsley, chopped

Prepare cauliflower, remove leaves, clean and cut.  

Boil 4-5 quarts water and cook cauliflower until tender, about 25-30 minutes. Drain cauliflower and set aside.

Saute oil, garlic and anchovies. Stir until garlic is golden brown, mashing anchovies.

Add boiled cauliflower and break it up quickly with a fork into pieces no bigger than a peanut; mash part of it into a pulp.

Add hot pepper and a liberal amount of salt into the cauliflower and oil mix. Turn up the heat and cook a few minutes more, stirring frequently.  Turn off heat.

Boil 4-5 quarts water, add pasta, 1-2 T. salt and stir. Cook pasta according to package directions, or al dente.

Begin reheating cauliflower mixture.

Drain pasta. Transfer to a serving bowl.

Add cauliflower sauce and parsley and toss.

Serves 4-6.

EASTER STORY COOKIES

EASTER STORY COOKIES

I found this Easter Story Cookie recipe several years ago, and I want to share it with you early so you will have it in time to make these for Easter morning.   Easter is on April 8, this year, 2012.

EASTER STORY COOKIES

From Judi Troyer

To be made the evening before Easter

You will need:

1 cup whole pecans

1 t. vinegar

3 egg whites

pinch salt

1 cup sugar

zipper baggie

wooden spoon

tape

Bible

Preheat oven to 300. Important not to wait until half-way through making your recipe.  Preheat oven first!

Place pecans in zipper baggie and let children beat them with the wooden spoon to break them into small pieces.  Explain that after Jesus was arrested, he was beaten by the Roman soldiers.  Read John 19:1-3.

Let each child smell the vinegar.  Put 1 teaspoon vinegar into a mixing bowl.  Explain that when Jesus was thirsty on the cross, he was given vinegar to drink  Read John 19:28-30.

Add egg whites to the vinegar.  Eggs represent life. Explain that Jesus gave His life to give us life.  Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it.  (Add a pinch to the bowl.) Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.  Read Luke 23:27.

So far the ingredients are not very appetizing.  Add 1 cup sugar to the bowl.  Explain that the sweetest part of the story is that Jesus died because He loves us.  He wants us to know Him and belong to Him.  Read Psalm 34:8 and John 3:16.

Beat mixture on high speed for 12-15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed, forgiven by Jesus.  Read Isaiah 1:18 and John 3:1-3.

Fold in the broken pecans, then drop by teaspoon onto a waxed paper-covered cookie sheet.  Explain that each mound represents the rocky tomb where Jesus' body was laid.  Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.  Give each child a piece of tape and seal the oven door.  Explain that Jesus' tomb was sealed.  Read Matthew 27:65-66.

Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were very sad when the tomb was sealed.  Read John 16:20-22.

On Easter morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter, Jesus' followers were amazed to find the tomb open and empty.  Read Matthew 28:1-9.

MEATLOAF (not the usual version)

Photo, Top: Angie (married to my brother Dan), Ari, Nolan; Next photo: John, me, Angie, Dan (my brother)

MEATLOAF   (not the usual version)

From Angie Reid

1 can golden mushroom soup

2 lbs. ground beef

1/2 cup bread crumbs

1 egg, slightly beaten

1/3 cup chopped onion

1/2 t. salt

1/3 cup water

Mix 1/2 cup soup, beef, bread crumbs, egg, onion, and salt. Shape firmly into a loaf.  Put in loaf  pan or 9 x 13 pan. 

Bake at 375 for one hour.

Combine water and rest of soup and pour over top.  Serve with mashed potatoes. Yummy!

CHICKEN A LA KING

Jonathan, Grandpa Reid, JoAnna, Joshua

Yumm!!

Dad, Jonathan, Joshua, Mom, JoAnna

CHICKEN A LA KING

From Mom, Billie Reid and Judi Troyer   (Betty Crocker)

This is a dish Mom made for us when we were young...then I made it for my family, too.

1 can (4 oz.) mushrooms, stems and pieces, drained; liquid reserved*
1 small green pepper, chopped* 
1/2 cup butter
1/2 cup flour
1 t. salt
1/4 t. pepper
1  1/2 t. instant chicken bouillon
1  1/2 cups milk
1  1/4 cups hot water
2 cups cooked chicken or turkey, chopped
1 jar (4 oz.) pimento, chopped
Toasted Bread

Cook and stir mushrooms* and green pepper* in butter over medium heat 5 minutes; remove from heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.

Stir in instant bouillon, milk, water and reserved mushroom liquid.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in chicken and pimento; heat through.

Serve over toast.

*Note: My family didn't like the mushrooms or green pepper in this. I substituted about a cup of frozen peas and added them toward the end, just before adding the chicken. We also added chopped green olives sometimes rather than only pimento.