Cafe Rio Pork Salad

PORK SALAD OR PORK BURRITOS.....You pick!

1 pork roast (shoulder approx 3-4lbs) or butt
2 cans coke
1 1/2 cup brown sugar
2 small cans of diced chilis
1 (14 OZ can of tomato sauce)
1 1/2 tsp chili powder
1 tsp cumin

Mix ingredients in crock pot. Add roast. Cook the night before on low for 6-7 hours. Shred pork the next morning, put back in crockpot and let marinade for 4-5 hours on warm.

Costco has a great uncooked tortillas. (pk of 40)
2-3 cans of black or pinto beans
2-3 cups of rice of your choice
1 can of green chili enchilada sauce
2-4 cups of mozzarella cheese (depends on if you like a lot of cheese inside and on top)

If you want to make a salad do not use the enchilada sauce and mozzarella cheese from above, instead add: 2 bags of greens

Cafe Rio Creamy Tomatillo Dressing:
1 cup mayo (full fat not light)
1 cup cilantro
1/2 tsp cayenne pepper
1 pkg Hidden Valley Ranch Buttermilk Recipe Dressing
Mix 1/2 cup buttermilk
2 cloves garlic (minced)
3 tomatillos (quartered)

Mix all ingredients in blender until well blended. Chill before serving.

Don't forget tortilla strips for the top of the salad! (I bought Mamas brand at Smiths by the deli)

Strawberry Spinach Salad

1 package Baby Spinach leaves
1 chopped head of Romaine Lettuce
1 half chopped Purple onion
1 bag Almond Accents Toffee Flavored (Found in produce section)
2 Cups Strawberries cut up in fourths
Mix altogether

We topped our Salad with T.Marzetti Poppyseed Dressing which is found in the cooler by the produce along side the Lighthouse Dressing.

You could add cooked chicken pieces and crumbled bluecheese.

Resurrection Cookies

Annie's "Resurrection Cookies"
~Also known as Easter Story Cookies~

This is a great recipe to teach your Children the REAL story of Easter. That the Lord Jesus Christ
our Savior is not dead but has Risen. We serve a Risen Savior......

You will need:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape
Bible

Instructions:
These are to be made the evening before Easter. Preheat oven to 300F. *** (this is very important --- don't wait until you are half done with the recipe).
Place pecans in zipper baggy and let children beat them with the wooden spoon
to break 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 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 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 and brush the rest
into 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. Explain that the
sweetest part of the story is that Jesus died because He loves us. He wants us to
know and belong to Him. Read: Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 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 by Jesus. Read: Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoon onto 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 in despair when the tomb was sealed. Read: John 16:20&22

On Resurrection Sunday (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

GHOST CHILI

My friend Debbie brought over this wonderful Chili for us for dinner the other night! It was so good I got the recipe from her! I'm making it tonight and wanted to get it posted on our recipe site and share with everyone!


Ghost Chili

1 lb chicken breast cut in 1"cubes (3 breasts)
1 med. white onion, chopped
1 Tbsp. garlic powder
14 oz. chicken broth
1 - 15 oz.cans Great Northern beans
2 - 4 oz. cans chopped green chiles
1 tsp salt
1/2 - 1 tsp cumin
1 tsp oregano
1/4 tsp pepper
1/4 tsp cayenne (opt)

Saute chicken breast, chopped onion and garlic powder together in a little oil. Add the rest of the ingredients and simmer for 30 minutes. Then add 1/2 cup milk or cream plus 1 cup sour cream. Enjoy!

Olive Garden's Zuppa Toscana Soup

OLIVE GARDEN® ZUPPA TOSCANA

This recipe originates from the original recipe adapted to serve just 6-8. It is soooo yummy and since I have some fresh Kale growing in my garden right now I'm going to make it for dinner!

It is a very good soup and hits the spot on cold winter days. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant! :)

Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Bon appetite'

Paula's Cinnamon Rolls

Ingredients

Dough:

• 1/4-ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter or shortening
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Filling:

• 1/2 cup melted butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 2 tablespoons ground cinnamon
• 3/4 cup raisins, walnuts, or pecans, optional***

Frosting:

• 1/4 cup butter
• 4 oz cream cheese
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Milk, added one tablespoon at a time until frosting reaches desired consistency

Directions

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix scalded milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size -- 1 1/2 to 3 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar and flour. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake at 350 degrees for about 25 minutes or until nicely browned.

Meanwhile, make the cream cheese frosting. Cream together the butter and cream cheese, mix in powdered sugar, add vanilla, then gradually add milk until desired consistency is reached. Let cinnamon rolls cool slightly before frosting.

Chili

1 lb hamburger

1 green pepper diced

1 onion diced

1 pkg McCormick chili seasoning

1 can baked beans

2 cans kidney beans

2 cans garbanzo beans

1 can pinto beans

1 can chili beans

1/2 cup brown sugar

1 can tomato paste

1 can diced tomatoes

2 cups water

1 can tomato sauce(15 oz.)

Here's my twist on a recipe given to me by my good friend Jen Johnson.

Cook hamburger with the onion and green pepper, and a little salt. When finished add all the rest of the ingredients to the pot and simmer for 2 hours. I like to rinse off all beans in a strainer except the chili and baked beans. That way you don't get all that sodium and preservatives the beans have been sitting in. Top the chili with sour cream, cheese, and some fresh onion and green pepper if you like!

This is the yummiest, easiest chili ever!!!

Homemade Bread

Mix 2 Tbsp Saf Instant Yeast with
1 Tbsp of sugar
Into a bowl with 1/4 cup warm water.
Set Aside.

In breadmixer, Mix:
2 Cups warm water
2 Tbsp Lecithan (buy in bulk at Maceys)
2 Tbsp Gluten (buy in bulk at Maceys)
1 1/3 Cup of Sugar
1/2 Tbsp. Salt

Then add Yeast and Around 6 cups of flour. (He uses Lehi Roller Mills from Costco)
Mix until the dough balls up and then mix an additional 5 minutes.

Turn oven to 350 and turn on for 1 minute then turn off.

Put dough in bowl to raise inside turned off oven. Let raise 20 minutes.

Punch dough down and pan it into two loaf pans.

Return to oven to raise another 20 minutes.

Take out of oven and turn oven on 350 degrees, when heated place loaves in oven and bake for 18 minutes.

Baked Chicken Penne

From MarthaStewart.com
I LOVE this recipe! It turned out great and everyone ate it up...no leftovers!

I doubled the recipe and made a 14 x 9 pan and froze an 8 x 10 pan for later.

Serves 8
6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne pasta
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (8 ounces)
1 cup finely grated Parmesan (8 ounces)
(I used 2 of the Kraft Parmesan/Provolone 8 0z Cheese bags)

Directions
1.Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2.In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

3.In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

4.Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5.Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

6.Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

7.Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Grilled Quail with Blackberry Sauce

My husband loves to hunt birds. Quail was one of his preys this last year. So, for New years Eve dinner I made this yummy and easy recipe. paired with fresh steamed green beans and some Rice pilaf it was DIVINE! Even my 8, 5, and 2 yr. old loved it!

Ingredients2 (14-ounce) packages quail, dressed with breasts deboned

1 (8-ounce) bottle Italian dressing

1/2 cup dry red wine

1 (9.5-ounce) jar seedless blackberry spread

Preparation: Rinse quail, and pat dry. Place in a large shallow dish or heavy-duty zip-top plastic bag; add Italian dressing. Cover or seal, and chill 8 hours. Remove quail, discarding marinade.Cook wine in a small saucepan over medium heat 5 minutes or until reduced by half. Whisk in blackberry spread until smooth. Reserve 3/4 cup.Grill quail over medium heat (300° to 350°) 15 minutes, turning once and basting with remaining blackberry sauce. Serve with reserved 3/4 cup sauce.

Birthday Cake!!

This is the cake I made for my husband's birthday!! It is a vanilla buttermilk cake with layers of strawberry preserves, fresh bananas, and strawberry meringue buttercream.
It was so yummy with a dollop of fresh whipped cream!

Buttermilk Vanilla Cake
2 1/4 c flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
10 T unsalted butter, softened
1 1/3 c sugar
2 t vanilla extract
2 egg whites plus 2 whole eggs
1 1/4 c buttermilk

Strawberry Meringue Buttercream
1 pkg frozen strawberries
1 1/2 c sugar
1⁄4 cup water
5 egg whites, at room temperature
1/4 t cream of tartar
1 c unsalted butter, softened

Filling
3 bananas, diced
3/4 c strawberry preserves

plus fresh whipped cream and fresh strawberries for garnish

Cake: Heat oven to 350ºF. Coat two 8 x 2-in. round cake pans with baking spray. Line bottoms with parchment or wax paper rounds; spray parchment. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In large bowl with mixer, beat butter, sugar and extract at medium speed until light and fluffy. Beat in egg whites and whole eggs until smooth. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans. Bake for 40 minutes. Cool cakes in pans on wire rack 10 minutes. Loosen edge of cakes and invert onto rack. Cool completely.

Buttercream: Purée strawberries and 1/4 cup sugar in blender; scrape through a fine sieve into a small saucepan to remove seeds. Bring mixture to a boil. Reduce heat to low; simmer until reduced to 1/3 cup, about 8 minutes. Cool completely. In saucepan, bring 1 cup of the sugar and the water to a boil over high heat, stirring to dissolve sugar. Boil, without stirring, for 5 minutes. Meanwhile, in a large bowl, beat egg whites and cream of tartar with mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Gradually pour in boiling syrup in a thin stream. Increase mixer speed to high and beat until meringue is very thick and glossy, and completely cool, about 6 minutes. In a large bowl, combine butter, strawberry purée and food color, and vigorously beat with a rubber spatula until well combined and smooth. Fold in meringue, in two additions, until combined. Refrigerate buttercream 1 hour or until spreadable.

To assemble: Using a serrated knife, halve cake layers horizontally. Place 1 layer, cut-side up, on a serving plate; spread with 2/3 cup buttercream. Arrange 1/3 of the diced bananas in a layer over buttercream. Spread 2 T jam on a cut side of second layer and place, jam-side down, over strawberries. Repeat with remaining cake layers. Cover cake with buttercream. Serve with fresh whipped cream if desired.

Mindy's Version of Greek Pasta Salad

My mom makes a pasta salad very similar to this and I LOVE it! My version is very similar except for a few changes...no red onions, additional oregano, and I use a mixture of pastas!! Everyone always wants the recipe it is so yummy!!
Greek Pasta Salad

1 12 oz. bag "Wacky Mac" veggie shapes pasta (I buy mine at Walmart- it has purple wheels, green penne rigate, orange rotelli, and white shells! It brings a lot of color to the salad!)
16 oz pasta (in various shapes-radiatori, wheels, bowties, rotelli)
1 square feta cheese, crumbled
2 cans olives, cut in half
1 package grape tomatoes, cut in half
2 peeled cucumbers, diced
6 peeled carrots, sliced
1 bunch broccoli, cut into florets
1 head cauliflower, cut into florets
2 bottles zesty Italian dressing
1 T dried oregano
Salt and pepper to taste

Cook pasta, drain and rinse with cold water. Add all ingredients and chill until serving! This recipe makes A LOT- one big HUGE bowl!! Perfect for parties!!

Sweet Potato & Russet Potato Oven Fries

Sweet Potato & Russet Potato Oven Fries
2 sweet potatoes
6 russet potatoes
EVOO (extra virgin olive oil)
Spices (I used a combination of Salt, Pepper, Garlic Powder, Garlic & Herb Seasoning, Italian Seasoning, and Onion Powder)

Preheat oven to 425*. Peel potatoes and cut into strips. Spray two large cookie sheets. In a bowl combine potatoes, EVOO, and spices. Mix until evenly distributed and place on sheets. Bake 35-40 minutes, turning potatoes half way. Potatoes are crispy on the outside and soft on the inside!!

Spaghetti and Meatballs

INGREDIENTS
2 cans stewed tomatoes
½ cup brown sugar
2 cloves chopped garlic
1 tsp salt (to taste)
1 package Zesty Spaghetti Mix from Shilling
1 shredded onion
1/8 tsp pepper
1 can tomato paste
Meatballs:
1 lb hamburger
salt and pepper to taste

INSTRUCTIONS
Blend both cans of stewed tomatoes in the blender. Add rest of ingredients and warm on stovetop. Form hamburger into balls, salt and pepper to taste and fry until brown on all sides. Transfer onto paper towel to drain then add to sauce mixture. Bring to boil and lower heat to simmer. Cook 2 hours.

Layered Cookie Bars #2 MY VERSION!

Mindy's Layered Cookie Bars


1 cube butter, melted
1 bag graham crackers, crushed
1 cup shredded coconut
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 cup sliced almonds
1 can (14 oz) sweetened condensed milk

Preheat Oven 350*
Layer all ingredients into 13x9 pan.
Bake for 25 minutes and let cool.
E N J O Y !! (VERY Rich!!)

CHICKEN WINGS For the Super Bowl!

From Sunny on the Food Network

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings
Directions
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

Ultimate Chicken (From the Marzetti salad dressing site)

This recie caught my eye! It looks so yummy that I'm making it for dinner tonight and decided to share it with you!
(There is a coupon in the Sunday's newspaper for a Dollar off of any Marzetti Dressing)
http://www.marzetti.com/

Marzetti Ingredients
3/4 cup Marzetti® The Ultimate Blue Cheese Dressing - GLUTEN-FREE

Other Ingredients
salt & black pepper
4 6 oz. boneless, skinless chicken breasts
1/2 tsp paprika
3 tbsp olive oil, divided
1 large Granny Smith Apple, cored & sliced
1 cup sliced celery
1/3 cup sliced shallots or red onion
8 oz clean baby spinach leaves
1/4 cup toasted pine nuts

Preparation:
Season chicken with salt, pepper and paprika. Heat 2 tbsp oil in a skillet over medium high heat and sear both sides of chicken. Continue to cook medium heat until chicken is thoroughly cooked. Transfer to a plate and keep warm. In same skillet, heat remaining oil and saute apples, celery and shallots until tender. Gently heat Marzetti Ultimate Blue Cheese Dressings in a saucepan, do not bring to a boil. Arrange spinach on plates, top with hot vegetables, apples and chicken. Spoon warm Marzetti Ultimate Blue Cheese Dressing over all and sprinkle with pine nuts. Serve.

Chicken Salad Croissants

Our Favorite Chicken Salad Croissants


INGREDIENTS
4 boneless skinless chicken breasts
salt (to taste)
1 purple onion
3 cups purple and green grapes combined, cut in half
3-4 stalks of celery, chopped
2-3 cans of mandarin oranges
1 package slivered almonds
1 package oriental noodles
1 pint sour cream
1 pre-made 2 cup package buttermilk ranch dressing
(meaning 2 cups mayo and 2 cups buttermilk)
1 package Costco croissants

INSTRUCTIONS
Salt and boil chicken breast until well cooked. Refrigerate until cooled and break into pieces. Combine onion, grapes, celery, mandarin oranges, almonds, sour cream and ranch dressing in a large bowl. Just before serving add oriental noodles. Serve on croissants. Can also be served on lettuce, rolls, or cream puffs! This makes a lot of salad and it never goes to waste!!

Rich Cocoa Brownies

The children and I made BROWNIES today!! I took a favorite recipe and did some experimenting...The brownies turned out splendidly...rich, chocolaty, gooey, spectacular!!

I made two versions, this one with chocolate chips!This is the one without chocolate chips.

Both were very tasty!!

Rich Cocoa Brownies Ala Mindy

1 c unsalted butter (room temp)
2 c granulated sugar
4 eggs (room temp)
2 t pure vanilla extract
1 t salt
1/3 c plus 2 T cocoa
1 1/2 c flour
powder sugar for garnish
1/2 c semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees F. Mix all wet ingredients, then add cocoa and flour. Place batter in two 8x8 pans and bake for 30 minutes. Optional: remove one pan from oven after 20 minutes and sprinkle with chocolate chips, then bake additional 10 minutes. Remove Brownies and sprinkle with powder sugar. Serve warm!! They are rich and gooey inside, with a fantastic crisp crust!!
D I V I N E

Chocolate Cupcakes with Cheesecake Filling and Chocolate Ganache Frosting

These cupcakes are Heavenly!!

For the cake batter:
2 1/4 c flour
3/4 c brown sugar
3/4 c white sugar
3/8 c cocoa
1 1/2 t baking soda
1/2 t salt
1 1/2 c boiling water
1/2 c canola oil
1 1/2 T apple cider vinegar
1/2 T pure vanilla extract

For the filling:
8 oz cream cheese softened
1/2 c powder sugar
1 egg
1 t pure vanilla extract
pinch of salt
1 c semi-sweet chocolate chips

For the glaze:
2/3 c semi-sweet chocolate chips
1/3 c butter
1/8 cup corn syrup
1/2 t pure vanilla extract
pinch of salt

Preheat oven to 350 degrees F. Line 24 cupcake tins with paper liners.

To make filling: cream everything together except chocolate until smooth and creamy. Stir in the chocolate chips.

To make cupcakes: mix dry ingredients. Whisk wet ingredients together. Make a well in center of dry ingredients and pour liquid in and mix well. Fill each paper cupcake liner 1/4 full of batter and top with heaping T of filling. Divide evenly and use it all. Top filling with remaining batter. Bake cupcakes for 25 minutes.

To make ganache: combine ingredients in microwave safe bowl and cook on high for one minute. Remove and stir until smooth. If needed, continue to microwave for 30 second intervals.

Remove cupcakes and let cool. Dip top of each cupcake in the chocolate ganache and let cool in fridge. These are also delicious with cream cheese/buttercream frosting. I hope you enjoy these cupcakes as much as me and my family do!

KUNG FU - Chinese Casserole

Chinese Casserole (KUNG FU)

This recipe is one of our family favorites clear back from when I was at home in the 70's! At the time "Kung Fu" was a popular show and we watched it every week. So whenever we were hungry for this casserole we would ask our mom to make us "the Kung Fu casserole!" The name just stuck!


INGREDIENTS
4 cups water
1 envelope Lipton Chicken Noodle Soup
½ cup rice
½ cup salad macaroni
½ cup diced onion
1 cup diced celery
½ cup diced green pepper
3 tbsp butter
½ lb hamburger Or ( 1 lb Sausage and no hamburger which is what we prefer.)
½ lb sausage
1 heaping tbsp soy sauce
1 large can Cream of Mushroom Soup
1 bag Chinese Chow Mein Noodles

INSTRUCTIONS
Preheat oven to 350 degrees. Boil water, Lipton Chicken Noodle Soup, rice and macaroni for 15 minutes and set aside. Cook onion, celery and green pepper in butter on low heat until clear. (About 5-10 minutes). Cook hamburger and sausage until well done and drain. Add soy sauce, Cream of Mushroom Soup, vegetables, and chicken noodle soup mixture to hamburger and mix well. Pour into casserole dish and top with Chinese noodles. Bake at 350 for 30 minutes

Yummy Healthy New Year's Cabbage Salad!

1 Head cabbage chopped/sliced thin (Can use Nappa Cabbage but it is more expensive)
1 bunch green onions sliced

Saute in 1-2 Tbsp Butter
1 cup cashews
1 package sliced almonds
2 Tbsp sesame seeds

then add 1 pkg of ramen noodles broken into peices and set aside

Dressing
1/2 cup olive oil
1/2 cup sugar
1/3 cup rice vinegar
1 tsp salt
1 tsp pepper
Mix and refrigerate

Pour dressing mixture over salad and nuts right before serving.

The Best Buttermilk Waffles

The Best Buttermilk Waffles

Mindy Powell

1 3/4 . flour
1 t baking powder
1 t baking soda
1/2 t salt
2 c buttermilk
1/3 c oil
2 eggs

Beat all ingredients together and
drop batter on hot waffle griddle.
Cook until grill indicator is ready.

Cranberry Salsa

Cranberry Salsa

You will need:
* 20 oz. can of crushed pineapple
* 1 can of cranberry jelly with berries
* 1/4 cup of sugar
* 2 green peppers
* 1 jalapeno pepper
* 1 bunch of green onions
* 1 bunch of fresh cilantro

Chop green peppers, jalapenos, green onions, and cilantro very finely. In a serving bowl mix cranberry jelly, crushed pineapple, green peppers, jalapeno, green onions, cilantro and sugar. Once well mixed refrigerate for at least 1-3 hours before serving. Serve with chips or in a warm crockpot on top of "lil smokies"

Easy Cream Cheese Shrimp Dip

1 package cream cheese, softened
1 bottle Cross and Blackwell cocktail sauce (tastes the best)
1-2 cans baby shrimp

INSTRUCTIONS
Soften cream cheese and spread out onto plate or pie plate. Pour cocktail sauce over cream cheese and top with shrimp. Cover with plastic wrap and refrigerate till ready to serve. Tastes best with Ritz, Wheat Thins or Triscuits.