Smoked Sausage with Rice

4 c. hot cooked rice (white)
1 lg. onion, sliced
1 c. diagonally sliced celery, cut in 1-inch pieces
1 (8 oz) can sliced pineapple
1/4 tsp black pepper
1 T. brown sugar
12 oz. smoked country style link sausage
1 lg. green pepper, cut into 1 inch pieces
1 (14 1/2 oz) can tomatoes, quartered, or sliced
1 c. beef broth
1/4 tsp. garlic powder
2 T cornstarch

While rice is cooking, cover and cook sausage in 1/2 cup water about 5 minutes. Remove from water and cut in thin slices. Combine sausage, onion, green pepper, and celery in a large skillet. Cook until vegetables are tender crisp. Add tomatoes, broth, pineapple (drain and reserve juice) and seasonings. Cover and simmer about 5 minutes. Blend cornstarch with pineapple juice. Pour into meat-veggie mixture. Cook, stirring, until clear and thickened, about 2 minutes. Serve over beds of fluffy rice. Makes 6 servings.

Aunt Judy's Baked Beans

1 T. Bacon bits
1 (31 oz) can pork and beans
3/4 c. brown sugar
1 T. minced onion
1 T. mustard
1 tsp. liquid smoke
1/2 c. BBQ sauce
1/4 c. ketchup
1/4 c. molasses

Mix the ingredients together in an ovenproof dish. Bake at 350 degrees for 1 hour.

Cabbage Soup

4 T. butter
1 clove minced garlic
1/2 lb. chopped onion
1/4 lb. chopped green pepper
1/2 tsp. white pepper
6 c. beef broth
2 lbs. diced cabbage
1 lb. diced new potatoes
1 lb. Polish sausage, thinly sliced
1/4 c. flour

Place a heavy bottom 6-quart saucepan on the stove and melt the butter over medium-high heet. Add the garlic, onion, bell pepper, and pepper. Saute until the onion begins to turn transparent, about 5 to 7 minutes. Add the flour and stir well to absorb all of the butter. Add the beef broth gradually, stirring well to incorporate the flour into the mixture. Bring to a simmer and add the cabbage, potatoes, and sausage. The cabbage may set up over the rim of the pot when you first put it in, but with a little coaxing, it will quickly cook down. Lower the heat and cook the soup for 35 to 45 minutes, depending on how you like your potatoes cooked. Serve with soup with dark bread and a glass of beer, and you will be eating the way the peasant farmers on the central plateau of France eat.

Cara's Killer Chicken

3-4 boneless, skinless chicken breasts (depending on size)
1 bottle of Western Salad Dressing (Catalina Salad Dressing will also work)
1 packet of Lipton Onion Soup mix
1 (16 oz) can of "whole berry" cranberry sauce

Mix the Western Dressing, Onion Soup Mix, and Cranberry Sauce in a blender. In a 9 x 13 casserole dish, pour a small amount of this mixture, so that it just covers the bottom of the pan. Place the chicken breasts in the casserole dish, and cover with the remaining liquid. Bake for 1 hour and 45 minutes to 2 hours at 350 degrees.

Turkey Buying, Thawing, and Cooking Guide

People to Serve: 2 to 4 people
Turkey Size: 8 to 12 pounds
Thaw in Fridge: 1-2 days
Roast time at 325 degrees: 3 to 3 ½ hours


People to Serve: 5 to 7 people
Turkey Size: 12 to 16 pounds
Thaw in Fridge: 2-3 days
Roast time at 325 degrees: 3 ½ to 4 hours


People to Serve: 8 to 10 people
Turkey Size: 16 to 20 pounds
Thaw in Fridge: 3-4 days
Roast time at 325 degrees: 4 to 4 1/2 hours


People to Serve: 11 to 13 people
Turkey Size: 20 to 24 pounds
Thaw in Fridge: 4-5 days
Roast time at 325 degrees: 4 1/2 to 5 hours

Always thaw your turkey in the refrigerator.

Chicken Stir Fry

4 chicken breasts
Canola Oil
1 clove garlic, minced
2 cans chicken broth
2 to 3 tablespoons Cornstarch
Vegetables of your choice (broccoli, carrots, celery, onion, snow peas)
3 tablespoons soy sauce
Steamed rice

In deep pan or wok, heat oil, then add cut up chicken and garlic. Sauté until chicken is white. Add 1 can broth, let simmer. Add onion and other vegetables. Simmer/steam until tender crisp. Add 2-3 tablespoons soy sauce. Add 2 or 3 tablespoons cornstarch to remaining chicken broth. Add to chicken/veggie mixture, let thicken. Serve over hot rice or Chinese noodles if you prefer.

Poppyseed Chicken

4 chicken breasts
1 – 16 oz. package of Angel Hair Pasta
2 family sized cans Cream of Chicken Soup (or 1 family sized can Cream of Chicken soup and 1-8 oz pkg of sour cream)
1 tablespoon poppy seeds
1 roll Ritz crackers, crushed

Boil chicken then cut into bite sized pieces. Prepare pasta according to pasta directions. Combine cooked chicken, cooked pasta, soup, and poppy seeds. Pour into a greased 13 x 9 inch casserole dish. Top with crushed Ritz crackers. Bake for 350 degrees for 30 minutes, uncovered.

Mom's Chicken Noodle Soup

2 chicken breasts
1 cup chopped onion
1 cup chopped celery
3 cups thin egg noodles
1 teaspoon vegetable oil
Salt, to taste
Pepper, to taste
Poultry Seasoning, to taste
1/3 cup cornstarch
¼ cup water


Cover chicken breasts with water. Add celery, onion, and vegetable oil. Bring to boil. Cook til chicken is tender. Remove chicken and cut into bite size pieces, return to broth. Add canned chicken broth if more liquid is needed. Add salt, pepper, and poultry seasoning. Add dried noodles and cook until done. In small bowl, mix cornstarch and water until cornstarch is dissolved. Gradually add to chicken soup mixture. Simmer for another 5-10 minutes. Serve hot.

Pancakes

3 tablespoons sugar
1 ½ cup flour
3 ½ teaspoon baking powder
1 egg, well beaten
¼ teaspoon salt
1 cup milk
3 tablespoon oil

Mix together. Cook on greased griddle.

Amish Bread - Bread Machine

1 1/3 cup milk
¼ cup oil
1 teaspoon salt
½ cup sugar
4 cup bread flour
2 teaspoons yeast

Place ingredients into bread pan in order given. Place bread pan into bread machine. This makes a 2 pound loaf. Set bread machine for your choice of crust, and appropriate size.

Yeast Rolls

8 cups flour
2/3 cups plus 1/3 cup sugar
2 teaspoons salt
2 eggs
¼ cup Crisco
3 cups warm water
2 packages dry quick yeast


Grease pans for rising, pans for baking, turn on oven to 375 degrees, prepare ingredients before mixing the yeast. Just goes faster.

Put 1 cup flour on dough board for kneading dough. Stir together: 2 ¼ cup flour, 1 ½ cup warm water, ½ cup sugar and yeast. Let set until bubbly.

Then add eggs, 2/3 cup sugar, salt, Crisco, ½ cup warm water. Mix well. Then alternate flour and 1 cup water until all the rest of the flour is used.

Put on dough board and knead until all the flour on the dough board is used. Put in greased bowl and let rise until doubled in size, then work down, and let rise again. Then pinch off rolls, put in greased pan, let rise until doubled.

Bake in 375 degree oven for about 20 minutes or until light brown. Brush with melted butter while hot.

Sweet Potato Casserole

Combine:
3 cups mashed sweet potato (29 oz. can drained)
1 cup white sugar
1 stick melted butter
1 tablespoon vanilla
2 eggs

Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

In a greased 1 ½ quart casserole dish, pour sweet potato mixture. Cover with topping. Bake, uncovered, for 1 hour at 350 degrees.

Orange Sherbet Salad

2 – 3 oz. boxes Orange Jello
1 pint orange sherbet
1 container cool whip
1 cup boiling water
1 can mandarin oranges, drained.

Dissolve gelatin in water; add sherbet. Mix well. When partially set, add oranges and fold in whipped cream. Pour into a greased serving bowl and chill.

Cauliflower Salad

1 head cauliflower
Carrots
Green onions
Celery
Broccoli

Chop vegetables into small pieces. Mix together in large bowl.

Dressing:
2/3 cup mayo
2 tablespoons vinegar
3 tablespoons sugar
½ teaspoons seasoning salt
¼ teaspoons pepper

Mix together and pour over salad. Chill.

Snickerdoodles

1 cup shortening
1 ½ cup sugar
2 eggs
2 ¾ cup flour
2 teaspoon cream of tartar
1 teaspoon soda
¼ teaspoon salt
2 tablespoon sugar
2 teaspoon cinnamon

Heat oven to 400 degrees. Mix shortening, 1 ½ cups sugar, and eggs thoroughly. Blend flour, cream of tartar, soda, and salt; stir in. Shape dough into 1 inch balls. Roll in mixture of 2 tablespoons sugar and cinnamon. Bake 10 minutes.

Easy Brownies

Cream together:

1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla

Sift together:

1 cup four
2/3 cup cocoa
½ teaspoon salt

Add to creamed mixture and stir together. Bake for 30 minutes into greased 13 x 9 inch pan at 350 degrees.

No-Bake Cookies

Cook, until mixture boils:

2 cups sugar
3 tablespoons cocoa
½ cup milk
1 stick margarine

Remove from heat. Add:

½ cup peanut butter
3 cups oatmeal
1 teaspoon vanilla

Stir well. Drop by spoonfuls onto wax paper. Let cool.

Gingersnaps

¾ cup shortening
1 cup brown sugar, firmly packed
1 egg, unbeaten
¼ cup molasses
2 cups sifted flour
¼ teaspoon salt
2 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves


Combine shortening, sugar, and egg in mixing bowl. Beat until fluffy. Add molasses and beat well. Sift dry ingredients together and add; mix well. Chill dough thoroughly; shape into 1-inch balls and roll in granulated sugar. Bake at 350 degrees for 12 to 15 minutes.

Strawberry Trifle

1 loaf pound cake
1 ½ cup whipping cream
¾ cup sugar, divided
2 packages cream cheese
2 teaspoons lemon juice
1 ½ teaspoon vanilla
2 packages (10 oz) frozen strawberries


Slice cake into 18-20 slices about ½” thick. Set aside. In a mixing bowl, beat cream with ¼ cup sugar until stiff peaked. In another bowl, beat cream cheese, lemon juice, vanilla, and remaining sugar. Fold in 2 cups of the whipped cream, set remaining whipped cream aside for topping. Drain berries, reserve juice. Set berries aside. Line bottom of 3 quart glass bowl with 1/3 cake slices. Drizzle with some of the berry juices. Spread ¼ of the cream cheese mix. Sprinkle with 1/3 berries. Repeat layers 2 times.

Pineapple Upside-Down Cake

2 cups flour
1 ½ cups sugar
1 – 20 oz. can crushed pineapple (do not drain)
½ cup brown sugar (don’t mix in cake)
1 teaspoon soda
½ teaspoon salt

Topping:

1 cup canned milk
1 cup sugar
1 stick margarine
1 teaspoon vanilla


Mix by hand the flour, sugar, soda, and salt. Add pineapple and mix well. Pour into a buttered 13 x 9 inch pan. Cover with brown sugar and pecans. Bake at 350 degrees for 30 to 40 minutes. Boil topping for 4 to 5 minutes. Pour over cooled cake.