FROZEN BANANA SALAD
Donna Browder
4 bananas, mashed
1 (8½-oz.) can crushed pineapple
1 Tbs. lemon juice
1 (6-oz.) jar maraschino cherries, drained and quartered
½ c. chopped pecans
¾ c. sugar
1 tsp. salt
2 (8-oz.) containers sour cream
In a large bowl, combine all ingredients. Stir well and pour into a 9-inch square pan. Freeze until firm. Cut into squares.
PAULA’S CHRISTMAS CHICKEN SALAD
Paula Johnson
5 c. cooked chicken breast
1 head celery hearts
1 c. chopped onion
1 c. dried pomegranate
1 c. chopped pecans
2 med. green peppers, chopped
1 med. red pepper, chopped
½ c. sweet pickle (I use my homemade pickle)
¼ c. grain mustard
1½ c. mayo
1 Tbs. thyme
1 Tbs. dill weed
1 Tbs. garlic salt
½ Tbs. pepper
½ Tbs. nutmeg
1 tsp. salt
Combine chicken, pecans, diced pomegranate, peppers, pickles, onions, celery and seasonings. Mix well and add mayo and mustard. Mix well. Serve with crackers or croissants.
SHRIMP DIP
Phyllis Hudgins
Cooked shrimp (approximately 40), cold, peeled and chopped
1 Tbs. lemon juice (pour over shrimp)
In separate bowl, combine and mix well:
1/3 c. catsup
2 (8-oz.) pkg. cream cheese (room temperature)
1 Tbs. Worcestershire sauce
½ tsp. hot sauce or Texas Pete
Fold chopped shrimp with lemon juice into the cream cheese mixture. Pour into serving bowl and chill. Serve with Ritz garlic crackers or your choice. Garnish top with whole peeled shrimp.
CORN CASSEROLE
Dolores O’Neil
1 can cream style corn
1 can whole kernel corn, drained
2 eggs, beaten
1 stick butter at room temperature
1 c. sour cream
4 Tbs. onion, chopped
1 pkg. Jiffy cornbread mix
Mix all ingredients together. Bake at 350°F. for 45 minutes.
KING’S ARMS TAVERN SWEET POTATOES
Marianne Rizzio
3 lb. sweet potatoes
¾ c. light brown sugar
3 Tbs. butter
½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp.
1 c. milk
Preheat oven to 400°F. Grease 1½-quart casserole. Cook sweet potatoes in boiling salted water until done; peel and mash. Stir in all of remaining ingredients except 2 Tbs. sugar. Turn mixture into prepared casserole and sprinkle with remaining sugar. Bake for 30 minutes. Cool to freeze.
BLACK BEAN AND CORN SALAD
Carol Murdock
1 can black beans (15-oz.), drained and rinsed
1 can whole kernel corn (15-oz.), drained
½ c. diced celery
½ c. diced sweet pepper (red, green or yellow)
¼ c. diced green onion
¼ c. Catalina dressing
Salt and pepper to taste
Stir together and refrigerate.
CRANBERRY-ORANGE RELISH
Annie Goin
1 can (16-oz.) whole berry cranberry sauce or 2 c. fresh cranberries, chopped
1 orange
½ c. finely chopped celery
2 Tbs. sugar
2 Tbs. Grand Marnier
½ c. chopped pecans
1 can pineapple chunks
Chop fine or use food processor if fresh cranberries are used. Mix all ingredients together and add 2 c. sugar. Mix well and refrigerate until ready to serve.
EASY CORN PUDDING
Jean Owens
2 eggs, beaten with a whisk
3 Tbs. cornstarch
1 c. (#2) can cream style corn
1 lg. can evaporated milk
Mix all ingredients together and pour into buttered casserole dish. Bake 1 hour in a 350°F. oven.
SUNSHINE SALAD
Sweetie Shawn
2 3-oz. boxes orange Jell-O
1 20-oz. can crushed pineapple
1 15-oz. can mandarin oranges
Cool Whip
Crushed nuts
Mix Jell-O as directed on box. Drain pineapple and oranges. Mix in Jell-O. Let set. Spread Cool Whip on top and then sprinkle with crushed nuts.
CHICKEN AND WILD RICE CASSEROLE
Nancy Reno
¼ c. butter
2 (8-oz.) containers sliced baby Portobello mushrooms
4 c. chopped yellow onions
2 c. chopped celery
1 Tbs. minced garlic
6 c. cooked brown wild rice
4 c. chopped cooked chicken
1 (16-oz.) container sour cream
1 (10.75-oz.) can cream of mushroom soup
3 Tbs. chopped fresh thyme
1 Tbs. chopped fresh rosemary
2 Tbs. dry sherry
2 tsp. garlic powder
2 tsp. salt
½ tsp. freshly ground black pepper
Preheat oven to 350°F. Spray a 13×9-inch baking dish with nonstick cooking spray. In a large Dutch oven, heat butter over medium heat until butter is melted. Add mushrooms, onion, celery and garlic; cook for 20 minutes, stirring occasionally. In a large bowl, combine rice, chicken, vegetable mixture, sour cream, soup, thyme, rosemary, sherry, garlic powder, salt and pepper, stirring to combine well. Spoon rice mixture into prepared pan. Bake 40 to 45 minutes, until hot and bubbly. As an optional topping, combine 1 c. panko, 2 Tbs. olive oil and 1 Tbs. parsley flakes. Sprinkle on top during last 10 minutes of cooking time.
BAKED PINEAPPLE
Cherie Smith
Do Not Double Recipe:
1 can crushed pineapple (do not drain)
1 c. white sugar
2 beaten eggs (whole)
3 Tbs. flour
½ stick melted butter
Spray casserole dish with Pam. In a separate bowl, beat eggs then blend in sugar and melted butter. Add flour and stir until completely blended. Add pineapple and stir again. Pour into greased casserole dish and sprinkle with cinnamon. Bake, covered, at 350°F. for 1 hour.
CHRISTMAS WREATH BREAD
Janet Burgess
Total time: Prep 45 min. + rising. Bake 30 min. + cooling
Makes 32 servings
2 Tbs. active dry yeast
1 Tbs. + ½ c. sugar, divided
1 c. warm water
2 c. warm milk
1 2/3 c. softened butter, divided
2 eggs beaten
1 Tbs. salt
8 c. sifted all-purpose flour
1 c. chopped red and green candied cherries, divided
1 1/3 c. chopped pecans, divided
Syrup
1 c. light corn syrup
6 Tbs. butter cubed
2 tsp. Pure Vanilla Extract
In a large bowl dissolve yeast and 1 Tbs. sugar in warm water (110-115°). Let stand for 10 minutes. Add warm milk, 2/3 c. butter, eggs, salt and remaining sugar. Stir in enough flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down, shape into 1½” balls. Divide half of the balls between two greased 10” fluted tube pans. In each, arrange ¼ c. cherries in spaces between balls; sprinkle with about 1/3 c. pecans. Melt remaining butter, drizzle ¼ c. over each pan. Repeat the layers once. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350°F. for 30-35 minutes or until golden brown.
Meanwhile, in a saucepan, heat syrup ingredients. While still in the pan, slowly drizzle over warm loaves. Cool 10 minutes before inverting onto wire racks. Yield: 2 loaves.
TARRAGON CHICKEN SALAD
Rachel Vanden Bout
4-6 boneless, skinless chicken breasts
½ pt. light cream
¾ c. sour cream
¾ c. mayonnaise
3 ribs celery, sliced thin
¾ c. walnut halves, toasted
½ Tbs. dried tarragon
Salt and pepper
Preheat oven to 350°F. Arrange chicken breasts in a single layer and cover with the light cream. Bake for 45-50 minutes. Remove from oven, cover and allow to cool in cream. (Cream is discarded or used for something else, but not needed further in this recipe.) Shred the chicken into bite-size pieces with two forks. Whisk together the sour cream and mayonnaise; add the tarragon, sliced celery, walnuts, salt and pepper. Mix with the chicken; cover and refrigerate for at least four hours. Serves 10.
CHICKEN DIVAN
Jeri Carroll
Whole chicken breast, cooked
1 20-oz. pkg. frozen broccoli florets, cooked and drained
2 cans mushroom soup
½ c. mayonnaise
2 Tbs. lemon juice
½ tsp. curry powder
Salt and pepper to taste
Grated cheddar cheese
Buttered bread crumbs or Panko for garnish
Spray a 13×9-inch dish with cooking spray. Place broccoli on the bottom then add the chicken breasts cut up in bite-size pieces to casserole. Mix soup, mayonnaise, lemon juice, curry powder, salt and pepper together. Pour over broccoli/chicken. Sprinkle grated cheese over soup mixture and then sprinkle bread crumbs. Bake in a 350°F. oven for 30 minutes.
MARINATED BRUSSELS SPROUTS
Dee Bane
2 (10-oz.) pkgs. frozen Brussels sprouts
1½ c. sugar
1 c. cider vinegar
5 Tbs. horseradish
Salt to taste
2 tsp. dry mustard
Pinch of ground red pepper
Cook Brussels sprouts and drain well. Put next six ingredients in a saucepan and simmer until sugar is dissolved. Pour over Brussels sprouts. Marinate for at least 8 hours or overnight. Serve as an appetizer or side dish.
PUMPKIN CAKE ROLL
Susan Hill
Get dressed in nice clothes
Drive to a grocery store
Wander through bakery aisle
Talk to friends along the way
Purchase the pumpkin roll
Drive home
Turn on lights in kitchen
Select fancy plate from china cabinet
Open plastic cake container
Place cake on plate
Serve with a smile
BOK CHOY SALAD
Mildred Hudgins
2 heads Bok Choy (Chinese cabbage), coarsely chopped, including the green part. Rinse well and drain in salad spinner
Add:
½ c. sliced green onions
Mix together in large bowl and set aside. Melt 1 stick butter in oven-proof pan at 350°F.
Add:
½ c. sunflower seeds or sesame seeds
½ c. slivered almonds
2 pkg. Chicken Flavored Ramen Noodles Soup, noodles crunched up
Stir above together and bake at 350°F. for 10 minutes. Set aside.
Dressing
Mix together:
2 seasoning packs from the Chicken Flavored Ramen Noodle Soup
1 Tbs. soy sauce
¼ c. vinegar
½ c. sugar
½ c. cooking oil
To assemble before serving, mix greens, crunches and dress together. Serve cold.
Note: 1 bag of cole slaw mix may be substituted for Bok Choy. This salad is excellent also as a leftover.