Mix together:
8 oz tomato sauce can
1 c ketchup
4 tsp brown sugar
2 tsp vinegar
1 tsp dry mustard
Brown 1lb hamburger with onion. Drain and sprinkle meat with 1-2 T of flour. Add above mixture.
Let simmer!
SLOPPY JOES
KATHY NORTON
Mix together:
8 oz tomato sauce can
1 c ketchup
4 tsp brown sugar
2 tsp vinegar
1 tsp dry mustard
Brown 1lb hamburger with onion. Drain and sprinkle meat with 1-2 T of flour. Add above mixture.
Let simmer!
Mix together:
8 oz tomato sauce can
1 c ketchup
4 tsp brown sugar
2 tsp vinegar
1 tsp dry mustard
Brown 1lb hamburger with onion. Drain and sprinkle meat with 1-2 T of flour. Add above mixture.
Let simmer!
RED VELVET CAKE
JAMIE NORTON
CAKE
2- 9” cake pans: flour spray (pam)
½ c shortening
1 ½ c white sugar
2 eggs
1 oz red food coloring
1 T cocoa (up to 3 T)
1 c buttermilk (½ pint)
1 tsp vinegar
1 tsp salt
1 tsp baking soda
2 ½ c flour
1 tsp vanilla
Cream shortening and sugar. Beat eggs in separate bowl and add to mixture. Little bowl: red food coloring and cocoa, add to mixture. Add salt, buttermilk and mix to mixture. Little bowl: vinegar and soda (add to mixture) add vanilla. And add flour by hand.
Divide in cake pans
350* for 30 minutes. Cool completely
Long knife cut in half (4 of them total)
FROSTING
5 T flour
1 c milk
1 c white sugar
1 tsp vanilla
1 c real butter (room temp)
Small saucepan milk and flour into a thick paste (med-med high) cool then in fridge to completely cool. Cream sugar, vanilla, butter in separate bowl. Then add paste. Beat 15-20 minutes with beater on high until fluffy and light.
I usually double the recipe because it never seems like enough.
Frost cake!
2nd day is always better!!
CAKE
2- 9” cake pans: flour spray (pam)
½ c shortening
1 ½ c white sugar
2 eggs
1 oz red food coloring
1 T cocoa (up to 3 T)
1 c buttermilk (½ pint)
1 tsp vinegar
1 tsp salt
1 tsp baking soda
2 ½ c flour
1 tsp vanilla
Cream shortening and sugar. Beat eggs in separate bowl and add to mixture. Little bowl: red food coloring and cocoa, add to mixture. Add salt, buttermilk and mix to mixture. Little bowl: vinegar and soda (add to mixture) add vanilla. And add flour by hand.
Divide in cake pans
350* for 30 minutes. Cool completely
Long knife cut in half (4 of them total)
FROSTING
5 T flour
1 c milk
1 c white sugar
1 tsp vanilla
1 c real butter (room temp)
Small saucepan milk and flour into a thick paste (med-med high) cool then in fridge to completely cool. Cream sugar, vanilla, butter in separate bowl. Then add paste. Beat 15-20 minutes with beater on high until fluffy and light.
I usually double the recipe because it never seems like enough.
Frost cake!
2nd day is always better!!
CREAMY CHICKEN NOODLE SOUP
MINDY HAYCOCK
2 qts. Water (8 cups)
2 2/3 C diced carrots
2 2/3 C diced celery
1 C diced onion
2-4 Chicken breasts cooked and cubed
1/8 C chicken bullion or 4 chicken bullion cubes
1/2 C margarine or butter
2/3 C flour
51 ounces Cream of chicken Soup
2 2/3 C milk
1 tsp. white pepper
1 tsp parsley
12 oz dry egg noodles
Cook and cube chicken breasts. In the water, cook bullion, celery, carrots, and onion till veggies are fork tender. About 15 mins. In separate pan melt butter with white pepper and parsley. Add flour and cook for a couple minutes. Do not let it burn. Add milk and stir out all lumps and then remove from heat. Add to cooked veggies with canned soup and egg noodles. Simmer till noodles are tender, thin out with as much milk as desired.
2 qts. Water (8 cups)
2 2/3 C diced carrots
2 2/3 C diced celery
1 C diced onion
2-4 Chicken breasts cooked and cubed
1/8 C chicken bullion or 4 chicken bullion cubes
1/2 C margarine or butter
2/3 C flour
51 ounces Cream of chicken Soup
2 2/3 C milk
1 tsp. white pepper
1 tsp parsley
12 oz dry egg noodles
Cook and cube chicken breasts. In the water, cook bullion, celery, carrots, and onion till veggies are fork tender. About 15 mins. In separate pan melt butter with white pepper and parsley. Add flour and cook for a couple minutes. Do not let it burn. Add milk and stir out all lumps and then remove from heat. Add to cooked veggies with canned soup and egg noodles. Simmer till noodles are tender, thin out with as much milk as desired.
STRAWBERRIES WILD
12 oz apple juice
1 c vanilla frozen yogurt
1 c frozen strawberries
½ c frozen bananas
½ c crushed ice
CARIBBEAN PASSION
12 oz peach/passion fruit juice
1 c orange sherbet
1 c frozen strawberries
½ c frozen peaches
½ c crushed ice
CREAM CHEESE BROWNIES
JAMIE NORTON
german chocolate cake mix
8 oz cream cheese
1 egg
½ c sugar
12 oz bag milk chocolate chips
Prepare 1 box of super moist German Chocolate Cake mix as directed on box. In another bowl mix 1 8oz Cream Cheese (room temp), 1 egg and ½ c sugar until smooth. Grease pan and preheat oven to 350* Pour cake mix into pan, spread evenly. Spoon small amounts of cream cheese mixture on cake mix until it is all gone. Marbleize with butter knife. Sprinkle chocolate chips across the top.
Cook 20-27 minutes. Sometimes longer depending on oven. Toothpick will be clean when done.
german chocolate cake mix
8 oz cream cheese
1 egg
½ c sugar
12 oz bag milk chocolate chips
Prepare 1 box of super moist German Chocolate Cake mix as directed on box. In another bowl mix 1 8oz Cream Cheese (room temp), 1 egg and ½ c sugar until smooth. Grease pan and preheat oven to 350* Pour cake mix into pan, spread evenly. Spoon small amounts of cream cheese mixture on cake mix until it is all gone. Marbleize with butter knife. Sprinkle chocolate chips across the top.
Cook 20-27 minutes. Sometimes longer depending on oven. Toothpick will be clean when done.
NACHO CHEESE DIP
VYLA FORSGREN
1 (2lb) box velveeta cheese
1 (4 oz) can diced green chili
4 oz water (use can to measure)
8 oz cream cheese
1 lb bag tortilla chips
In crock pot, add together the Velveeta (cubed), green chili, water and cream cheese (cubed). Melt on low heat, stirring occasionally until smooth. Serve right from crock pot. Dip cheese over plate of chips. Great for a crowd and really yummy.
1 (2lb) box velveeta cheese
1 (4 oz) can diced green chili
4 oz water (use can to measure)
8 oz cream cheese
1 lb bag tortilla chips
In crock pot, add together the Velveeta (cubed), green chili, water and cream cheese (cubed). Melt on low heat, stirring occasionally until smooth. Serve right from crock pot. Dip cheese over plate of chips. Great for a crowd and really yummy.
OATMEAL CAKE
EMILY JOHNSON
1 cube butter
1 cup oatmeal
1 1/2 cups Boiling Water
1 cup brown sugar
1 cup sugar
2 eggs
1/4 tsp salt
1 1/2 cups of flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
Mix first three ingredients and set aside for 20 minutes. In a separate bowl mix the rest of the ingredients and then add oatmeal mixture. Bake at 350 for 30-35 minutes.
Topping
1 cup sugar
1 cube butter
1/2 can evaporated milk
Bring to a boil and then let simmer until you serve the cake. Pour over cake and ice cream.
1 cube butter
1 cup oatmeal
1 1/2 cups Boiling Water
1 cup brown sugar
1 cup sugar
2 eggs
1/4 tsp salt
1 1/2 cups of flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
Mix first three ingredients and set aside for 20 minutes. In a separate bowl mix the rest of the ingredients and then add oatmeal mixture. Bake at 350 for 30-35 minutes.
Topping
1 cup sugar
1 cube butter
1/2 can evaporated milk
Bring to a boil and then let simmer until you serve the cake. Pour over cake and ice cream.
APPLE CRISP
KATHY NORTON (a Betty Crocker recipe)
4 medium tart cooking apples, sliced (4 cups)
¾ c packed brown sugar
½ c cold medal all purpose flour
½ c quick-cooking or old fashioned oats
1/3 c butter or margarine, softened
¾ tsp ground cinnamon
¾ tsp ground nutmeg
cream or ice cream if desired
Heat oven to 375 *. Grease bottom and sides of 8 inch square pan with shortening.
Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
4 medium tart cooking apples, sliced (4 cups)
¾ c packed brown sugar
½ c cold medal all purpose flour
½ c quick-cooking or old fashioned oats
1/3 c butter or margarine, softened
¾ tsp ground cinnamon
¾ tsp ground nutmeg
cream or ice cream if desired
Heat oven to 375 *. Grease bottom and sides of 8 inch square pan with shortening.
Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
CORN BREAD
Kathy Norton
Blend
½ c Margarine
2/3 c sugar
Add 2 slightly beaten eggs
Mix and add
1 c buttermilk
½ tsp soda
Mix and add
1 c cornmeal
1 c flour
½ tsp salt
Bake in 8 x 8 @375* for 30 mins
Blend
½ c Margarine
2/3 c sugar
Add 2 slightly beaten eggs
Mix and add
1 c buttermilk
½ tsp soda
Mix and add
1 c cornmeal
1 c flour
½ tsp salt
Bake in 8 x 8 @375* for 30 mins
CAFE RIO PORK SALAD
Shauna Norton
Layer:
Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork
Sweet Shredded Pork:
5 lb boston butt pork roast
1/2 c. chicken broth
1/4 c. ketchup
2 fresh garlic bulbs, minced
1/4c. soy sauce
1 1/3 c. brown sugar
Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.
Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic
Mix together, chill and serve.
Cilantro Lime Rice:
1 c. uncooked rice
2 c. chicken broth
1 clove garlic, minced
1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper
Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6
Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar
1 garlic clove
2 T. water
1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)
Blend in blender until smooth
Guacamole:
3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt
Add all ingredients and cut with pastry cutter until well blended.
Layer:
Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork
Sweet Shredded Pork:
5 lb boston butt pork roast
1/2 c. chicken broth
1/4 c. ketchup
2 fresh garlic bulbs, minced
1/4c. soy sauce
1 1/3 c. brown sugar
Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.
Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic
Mix together, chill and serve.
Cilantro Lime Rice:
1 c. uncooked rice
2 c. chicken broth
1 clove garlic, minced
1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper
Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6
Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar
1 garlic clove
2 T. water
1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)
Blend in blender until smooth
Guacamole:
3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt
Add all ingredients and cut with pastry cutter until well blended.
PEANUT BUTTER BARS
Shauna Norton
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 c. flour
2/3 c. peanut butter
1 tsp. vanilla
1 tsp. soda
½ tsp. salt
2 c. oatmeal
This recipe is best baked on a 10 ½ x 15 jelly roll pan,but can also be done in a 13x9 pan. Bake at 350* for 15 minutes. While still warm cover with 1 pkg. milk chocolate chips. Spread when melted. Let cool before cutting.
You can also do this in a cookie sheet. Just double the recipe. Bake at 350* for 25 mins.
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 c. flour
2/3 c. peanut butter
1 tsp. vanilla
1 tsp. soda
½ tsp. salt
2 c. oatmeal
This recipe is best baked on a 10 ½ x 15 jelly roll pan,but can also be done in a 13x9 pan. Bake at 350* for 15 minutes. While still warm cover with 1 pkg. milk chocolate chips. Spread when melted. Let cool before cutting.
You can also do this in a cookie sheet. Just double the recipe. Bake at 350* for 25 mins.
SWEDISH PANCAKES (CREPES)
Shauna Norton
2 eggs
1/8 tsp. salt
¾ c. flour
1 ½ c milk
Beat eggs until fluffy. Mix in remaining ingredients. Melt butter in pan and pour batter to make thin layer in pan. Fry until golden brown, turning once. Rebutter pan when cooking each pancake.
2 eggs
1/8 tsp. salt
¾ c. flour
1 ½ c milk
Beat eggs until fluffy. Mix in remaining ingredients. Melt butter in pan and pour batter to make thin layer in pan. Fry until golden brown, turning once. Rebutter pan when cooking each pancake.
RED ONION VINEGARETTE DRESSING
Kathy Norton
3/4 c. sugar
3/4 c. vinegar
1/2 tsp. salt
1-2 T. chopped red onion
2 tsp. dijon mustard
Combine above ingredients and slowly add 1 1/2 c. vegetable oil
3/4 c. sugar
3/4 c. vinegar
1/2 tsp. salt
1-2 T. chopped red onion
2 tsp. dijon mustard
Combine above ingredients and slowly add 1 1/2 c. vegetable oil
MAKE AHEAD ROLLS
Mindy Haycock
2 T. yeast
1 c. sugar
½ c. water (110 degrees)
6 eggs beaten
1 c. butter
1 ½ tsp. salt
1 ½ c. milk
8-9 c. flour
½ c. butter
Combine yeast and water. Let stand 5 minutes until foams and then stir down. Melt butter in pan, add milk immediately and remove from heat. Blend in sugar, eggs, salt and dissolved yeast. Stir in enough flour to make Soft Dough. Let rise until doubled (1 1/2-2 hrs) Turn dough out on to floured surface. Divide into 4 pieces. Roll each piece into a 12" - 14" circle. Brush with melted butter. Cut into 16 pieces. Roll loosely from large end. Place on cookie sheets very close. Cover with saran wrap and freeze. After frozen solid, transfer to a plastic freezer bag. 3 - 4 hrs before serving, put on greased cookie sheet. Let rise until double. Bake at 375* for 10-12 minutes.
2 T. yeast
1 c. sugar
½ c. water (110 degrees)
6 eggs beaten
1 c. butter
1 ½ tsp. salt
1 ½ c. milk
8-9 c. flour
½ c. butter
Combine yeast and water. Let stand 5 minutes until foams and then stir down. Melt butter in pan, add milk immediately and remove from heat. Blend in sugar, eggs, salt and dissolved yeast. Stir in enough flour to make Soft Dough. Let rise until doubled (1 1/2-2 hrs) Turn dough out on to floured surface. Divide into 4 pieces. Roll each piece into a 12" - 14" circle. Brush with melted butter. Cut into 16 pieces. Roll loosely from large end. Place on cookie sheets very close. Cover with saran wrap and freeze. After frozen solid, transfer to a plastic freezer bag. 3 - 4 hrs before serving, put on greased cookie sheet. Let rise until double. Bake at 375* for 10-12 minutes.
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