Fresh Summer Corn Salad

8 ears sweet corn OR 4 cups of frozen corn.
1 large red pepper, chopped
1 red onion, minced
3 large tomatoes, chopped, or 25 mini tomatoes, cut in half
1/3 cup cilantro, chopped
1/3 cup lime juice
1/3cup olive oil
Salt and pepper to taste

1. Cut the fresh corn off the cob or add the frozen corn to the pot and steam for 3 to 5 minutes in 1/4 cup water.
2. Remove lid and cook, stirring, 2 minutes more or until water evaporates.
3. Toss the corn with all other ingredients and chill.

**Be sure not to overcook the corn.

Makes about 6 cups.

Janelle Openshaw

served at the ward picnic July 2011 (recipe from Tatertots and Jello)

Macaroni and Cheese

1 lb elbow macaroni

1/4 cup butter

1/4 cup flour

2 cups milk

1 tsp salt

1/8 tsp pepper

2 cups shredded cheddar cheese

Fill a large pot 3/4 full with water. Add a sprinkle of salt. Heat on high until water boils. Add macaroni. Stir occasionally. Cook until done. Drain. While the macaroni cooks make cheese sauce. In a medium sauce pan, melt butter, add flour, mix. Add milk slowly and stir. Stir constantly until mixture thickens. Turn off heat. Add salt and pepper and cheese. Stir until cheese melts. Pour over macaroni. Stir and serve.

Variations:

Add browned sausage

or

Add 1 can black beans, 1 cup salsa, 1 can corn

or

Pour into casserole dish, sprinkle with cheese and bread crumbs, bake at 350 for 20 min.

Bernice Oliver

Baked Beans

Tiffany Houston made this for the Chili Cookoff March 2011 and tied for first place! She got it from her uncle Paul Waldron

Baked Beans
Prep time – 1 hour
Cook time – 20 min heated through

Ingredients:
1 lbs Bacon cut in 1 inch lengths
1 lb lean Beef
1 lb lean Pork Sausage
2 large diced Onions
¾ cup Brown Sugar
¾ cup White Sugar
1-1/2 c. KC Masterpiece Bold BBQ Sauce
5 Tbsp Prepared Mustard
1 Tbsp Chili Powder
½ tsp. Black pepper
5 Tbsp Honey
Pork & Beans – 2 ea. 30 oz. Cans (Don’t drain)
Kidney Beans – 2 ea. 15 oz. Cans, drained
Pinto Beans – 2 ea. 15 oz. Cans, drained
Butter Beans – 2 ea. 15 oz Cans, drained
Black Beans – 2 ea. 15 oz Cans, drained
1 clove Garlic, minced
Juice of 2 fresh limes
1 healthy pinch Cayenne Pepper
Salt to taste

Cooking Instructions:
Brown bacon, set aside. Brown burger, pork and onions - cook until clear. Drain off all excess fat. Add all beans, garlic, BBQ sauce, lime juice, mustard. Add remaining ingredients. Stir and cook over medium heat until hot throughout.

Size of Dutch Oven: This will completely fill a DEEP 12” Dutch oven. Use a 14” for convenience if you’ve got it.

Servings: Unless you’re serving a very large group at the annual company picnic, I suggest cutting this recipe in half. As listed it will serve 20-30 people.

Strawberry Pretzel Salad

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F, Mix together the pretzels, sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Janelle Openshaw

Fried Rice

2 T. salad oil
1/4 c. minced luncheon meat or leftover meats
6 cups cold cooked rice
2 tablespoons shoyu
1 tablespoon oyster sauce
1/2 teaspoon salt
1/4 teaspoon ajinomoto (optional)
1/2 cup chopped green onion
2 eggs, beaten

Heat oil in skillet or wok.
Stir-fry meat 1 minute. Add rice and cook until rice turns light brown. Add next 4 ingredients, stir-bry 1 minute. Add green onion and eggs; toss gently until eggs are cooked.

Pam Peyregne

Chicken ‘n Broccoli Bake

12 oz Cheddar Cheese, shredded
2 2/3 c milk
1 ½ c cooked chicken
6 eggs
2 T chopped onion
1 ½ c Bisquick mix
2 10oz pkgs frozen chopped broccoli (thawed and drained)
Salt and pepper to taste

Mix 2 c of cheese, chicken, onion, and broccoli in greased 9x13 pan. Beat remaining ingredients except cheese until smooth. Pour into baking dish. Bake until knife inserted in center comes out clean. Begin checking at 30 minutes (may need to bake up to an hour). Top with remaining cheese. Bake until melted (approximately 1-2 minutes).

Meg Griesdorn (via Kim Wadsworth)

Chicken Zucchini Casserole

6 cups zucchini, diced
1 onion, diced
Steam in water 5 minutes

Cooked, cut up chicken
8oz sour cream
1 can cream of chicken soup
1 cup grated carrots
1/2 tsp garlic powder

Chicken stuffing mix
Shredded cheese

Mix, then add in zucchini mixture. Prepare chicken stuffing mix. Put in 9x13 pan. Top with cheese. Bake 1 hour at 350 until golden.

Christi Coipel

Vegetable Pizza

1 pkg crescent rolls (tube)
2 pkg cream cheese (not whipped kind)
2/3 c mayo or miracle whip
1 tsp garlic, minced (not powder)
1 Tbs dill weed
1 c shredded cheddar cheese
2 1/2 c chopped fresh vegetables, (broccoli, cauliflower, green onions, carrots, black olives, mushrooms & pimentos or your own combination)

Spread rolls on cookie sheet ( 10x15) sprayed with Pam) bake at 350* for 10-20 minutes until golden brown. Let it cool completely. Mix cream cheese, mayo or miracle whip, garlic and dill weed together and spread on top of crust. Sprinkle vegetables on top and then sprinkle with cheddar cheese. Put clear plastic wrap over top and press vegetables into cream cheese, Refrigerate at least 2 hours.

Marcia Stevens

Cheesy Veggie and Rice Casserole

In a heavy sauce pan put:

1 stick of oleo, begin to melt add 1 ½ c instant rice
1 can cream of mushroom soup 1 jar cheese whiz
1 pkg frozen California -blend mixed veggies

Pour into 9 x 13 greased pan, bake at 350 until golden brown.

For a main dish you can add cut up ham, chicken or turkey.
Chopped onion can also be added for flavor.

Robin Sanchez

Cabbage Casserole

1 head of cabbage
1 lb. ground beef
1 onion
1 green onion
1 ½ c rice
1 qt tomatoes

Slice ½ head of cabbage & put in casserole dish. Break up ground beef & put over cabbage. Slice onion & put on top of cabbage & ground beef. Add sliced green onion. Sprinkle salt, pepper, oregano & seasoned salt to taste. Layer rice, then layer rest of head of cabbage (sliced). Layer tomatoes on last. Bake 1 hr at 350 degrees.

Betty Simons

Easy Egg Rolls

1 pkg egg roll wraps
1/2 head shredded cabbage
1/2 lb pork, shrimp or chicken ( cooked and in small pieces)
seasoned salt( to taste)
other optional ingredients: carrots, sprouts, mushrooms, peas...anything you want!

Mix shredded cabbage, meat and seasoned salt together with any additional ingredients you wish to add. Wrap mixture in egg roll wraps. Preheat olive oil. Have enough oil in fry pan so egg roll is half submerged. Egg roll should cook no more than 15 seconds on each side. Serve with sweet and sour, or hot mustard sauce.

Brenda Morse

Guatemalan Rice

(From Recipes for Self-sufficient Living)

¼ c cooking oil
1 c. rice
2 c water
1 tsp salt
¼ tsp pepper
2 cloves of garlic, minced
1 small onion, chopped
1 raw carrot, chopped
½ c frozen peas and corn
3 fresh tomatoes, chopped, or 1 cup canned tomatoes

In a heavy skillet, melt oil. Add rice and heat, stirring to prevent scorching. Fry 5 minutes. Stir in remaining ingredients. Cover, and simmer 30 minutes, or until all liquid is absorbed and rice is cooked. Makes 4 servings.

Note: this recipe is easily doubled. Also, it is a wonderful food storage recipe. The entire ingredient list can be found on your canned food shelf! - Our family likes to put a can of black beans on top of this and shredded cheese. Then serve with El Matador chips. One of our favorite meals! – When David makes it, he puts tomatoes around the outside of the dish.

Cindy Guild

Zucchini Frittata

2 T. olive oil
½ onion, sliced
1 potato, sliced
1 zucchini, sliced
4 eggs, slightly beaten
Splash soy sauce
Sprinkle Parmesan
Salt & pepper

---Cook onion & potato in hot oil (approx 2 min.) Add zucchini, soy, and parmesan Cook 5 min. Stir occasionally. Pour eggs over top. Cover and cook on low 5 min.

Judy Emery

Spanish Rice

(This is the actual recipe out of the Better Homes and Gardens Cookbook)

6 slices bacon
1 t. brown sugar
1 medium onion, finely chopped
1 t. Worcestershire sauce
1 small green pepper, chopped
1 t. salt
1 28oz can tomatoes, cut up
1 t. chili powder
1 c. water
1/8 t. pepper
¾ c. long grain rice
Dash bottled hot pepper sauce

In a 10-inch skillet cook bacon till crisp. Drain on paper towel; crumble and set aside. Drain fat from pan, reserving 2 T. drippings in skillet. In the bacon drippings, cook onion and green pepper till tender. Stir in undrained tomatoes, water, rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper, and hot pepper sauce. Cover simmer about 30 minutes or till rice is done and most of the liquid is absorbed. Top with the crumbled bacon. Sprinkle with shredded cheddar cheese, if desired. Makes 6 servings.

Lisa Gregory

Sweet & Sour Baked Beans

1 lb. navy beans, cooked & drained
1 c chopped onion
½ c bacon drippings
1 c chopped celery
¼ c dark brown sugar
¼ c dark molasses
1 15 oz. can tomato sauce
½ c chili sauce
1 13 ½ oz. can pineapple, drained & cut in half
½ c sweet pickle relish
¼ c sliced stuffed olives
1/8 tsp garlic powder
1 tsp salt
¼ tsp pepper

Sauté onion & garlic in bacon drippings. Stir in next 8 ingredients & simmer for 20 minutes. Combine with cooked beans, pineapple, relish & olives. Put into 3 quart casserole. Cover. Bake at 350° for 1 hour. Uncover. Bake 15 minutes longer.
(Note: I use 1 large jar of cooked beans, slightly drained & 1 clove of garlic) Serves 8 to 10 people

Donna Barry

Baked Potato Topping

½ cup butter, softened
½ cup sour cream
1 cup Cheddar cheese, shredded
2 Tbsp. Green onions, chopped
3 slices bacon, cooked until crisp,
and crumbled.

Mix butter and sour cream. Fold in cheese, onion and bacon.
Serve at room temperature on baked potatoes. 4 – 6 servings.

Jan Emery

Scalloped Potatoes

1 can cream of celery soup
½ cup milk
Dash of pepper
4 cups thinly sliced potatoes
1 small onion, thinly sliced
1 cup shredded sharp cheese
1 Tbs butter
dash of paprika

Blend soup, milk and pepper. In buttered ½ qt. Casserole dish, alternate layers of potatoes, onion, soup mix and cheese, Dot with butter & sprinkle with paprika. Cover and bake at 375* for 1 hour. Uncover and bake 15 minutes more. Serves 6

Victoria Arnold

Cheesy Potatoes

1 stick margarine
16 oz pkg. Velveeta cheese, cubed
4-8 oz shredded cheddar cheese
2 c milk
32 oz pkg. frozen diced hash browns

Melt margarine over low heat. Add cheese and milk. Cook and stir until well blended. Place potatoes in 9 x 13 pan. Pour cheese mixture over potatoes. Refrigerate overnight. Bake at 350˚ for 45 minutes to an hour.

Kathee Jefferson

Funeral Potatoes

1 regular size bag shredded hash browns
3 Tbs butter, melted
1 can cream of chicken soup
1 cup sour cream
1 cup milk
3/4 cup cheddar cheese
3/4 cup cornflake crumbs
2 tbs butter

Put shredded potatoes on a 9x13 pan. Melt 3 tbs butter and pour over potatoes. Stir slightly and sprinkle with salt and pepper. Mix soup, sour cream, milk and cheese in a bowl. pour on top of potatoes. Do not stir. Mix corn flake crumbs and butter. Sprinle on top of soup mixture. Bake at 350 until bubble and hot. about 30-40 minutes.

Candied Sweet Potatoes

6 medium sweet potatoes, cooked
½ c butter or margarine
1 c brown sugar
salt
Papricka
cinnamon
White corn syrup
small marshmallows

Peel & thinly slice sweet potatoes, arrange in single or double layer in baking dish. Sprinkle with seasonings. Be generous with the cinnamon! Mix melted butter and sugar together and pour over top of the potatoes. Drizzle with corn syrup and top with marshmallows. Bake at 350* for 30 minutes

Janelle Openshaw