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From: Julianna Johnson

1 pkg crescent rolls (prepared or purchased)
2 chicken breasts, cooked and cubed
1 4 oz. package cream cheese
1/2 cube butter (1/4 cup)
3/4 cup sour cream
1 can cream of chicken soup

Mix chicken breast, cream cheese, and butter. Place in crescent rolls. Mix sour cream and cream of chicken soup for the gravy. Bake at 350 for 20 minutes.

4 boneless skinless chicken breasts
⅓ cup flour
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons butter
2 tablespoons olive oil
8 ounces mushrooms, sliced
½ cup Marsala wine
½ cup chicken stock

Pound the chicken to ¼” between two sheets of plastic. Combine flour, salt, and pepper in a bowl and mix well. Heat oil and butter over medium high heat in large skillet. Dredge chicken in flour mixture. Cook chicken in butter and oil mixture until lightly browned, about 2 minutes on each side. Add mushrooms around the chicken pieces, and then add Marsala wine and chicken sauce. Reduce heat, cover, and simmer for 5 minutes. Turn chicken again, cover, and cook for 5 minutes more.

Source: Various
AKA “Those Potatoes”, “Mormon Potatoes”

6 to 8 large potatoes, peeled
1/2 cup butter or margarine
1 cup grated cheese
1 can (10 3/4 oz.) Cream of chicken soup
1 16 oz. container of sour cream
1/3 cup grated onion
Bread crumbs, crushed cereal, cracker crumbs
1/4 cup grated cheese for topping
diced ham (optional)

Boil the potatoes whole until cooked, but still firm, about 10-15 minutes. Cool and grate into a greased 9×13 pan. In a separate bowl, mix all remaining ingredients. Spread the sour cream mixture over the potatoes and then stir �til mixed. Top with bread crumbs and more cheese. Bake in a 350 degree oven until the cheese is melted and the top is brown - about 40 minutes.

From: Julianna and Walter Johnson

2 lbs. beef sirloin tips, cut into thin pieces
1/2 cup soy sauce
6 tea. sugar
6 green onions, chopped
2 cloves garlic, minced
4 tea. sesame oil
1 tea. sesame seeds

Mix all ingredients. Marinate up to 2 hours. Cook as stir-fry or ke-babs. Broiling in oven also works well, or cooking in a crock pot. Serve with rice and vegetables.

From: Jerusha Peterman

1/2 lb Hamburger
3 - 14.5 oz cans chopped tomatoes
1 - 8 oz can tomato sauce
1/2 onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon italian seasoning

Brown ground beef with the salt, seasoning, onions and garlic. Add the tomatoes and tomato sauce. Simmer for 30 minutes.

8 oz. Ricotta cheese
8 oz. cottage cheese
1 large egg
2 teaspoons italian seasoning

Mix the cheese mixture well.

1 package lasagna noodles, boiled
Mozzarella cheese, shredded

Grease a 13 x 9 pan. Put a layer of noodles in the pan, then a layer (1/3) tomato sauce, then 1/2 of the cheese mixture, then sprinkler with a layer of mozzarella cheese. Repeat. For the last layer, put down noodles, tomato sauce and then top with mozzarella cheese. Bake at 350 for 45 min to 1 hour.

From: Julianna Johnson

5 large potatoes
3 tea. butter or margarine, melted
1 can (10 1/2 oz.) Cream of chicken soup
1 cup sour cream
1 cup milk
3 tea. finely chopped green onions
3/4 cup shredded mild cheddar cheese
3/4 cup cornflake crumbs
2 tea. melted margarine or butter
3 tea. Parmesan cheese

Boil potatoes until tender (not peeled). Drain and peel. Shred coarsely. Place in 2-3 qtea. casserole pan. Evenly distribute melted butter. Mix soup, sour cream, milk, green onions, and cheese, and pour over potatoes. Mix melted butter with corn flakes and Parmesan cheese. Bake at 325 for 30 minutes. Serves 8-10.

From:

Prepare a 9“ pie crust, brush with egg white.

Fry 1/4 lb. bacon until crisp and cut into pieces

Combine:
2 cup milk
3 eggs, beaten
1/4 tea. salt
1/8 tea. white pepper
1 tea. chives
nutmeg to taste

Sprinkle bacon into pie shell. Add 1/2 cup diced Swiss cheese. Add filling. Bake 35-45 min at 375.

From: Barbara Brinton Nelson

Marinade:
3/4 c. soy sauce
1 bunch green onions, chopped
1/3 c. brown sugar
2 T. minced ginger
1/8 t. sesame oil
2 cloves garlic, minced
1-2 c. water, depending on marinating time

Meat:
1 lb. beef and/or chicken, cut into bite-sized cubes

Marinate meat in marinade for 1-3 hours.

Skewer

From: Barbara Brinton Nelson

5 lbs. hamburger (get grind with high fat)
5 tea. powdered Morton's Tenderquick salt
2 1/4 tea. mustard seed
1/4 tea. celery seed
2 1/2 tea. coarsely ground pepper
2 1/2 tea. garlic salt
1 tea. hickory smoked salt

Mix all ingredients in large bowl. Cover and refrigerate 1 day. Take out and mix thoroughly with hands 5-7 minutes. Repeat for 2 more days. Form meat into 5 rolls. Place on a cookie sheetea. Bake 8 hours at 200 F.

From: Barbara Nelson and Mabel Randall

2 1/2 lbs pot roast
garlic cloves to taste
8 oz. package dried red chiles
3 tea. lard
3 tea. flour
corn husks
5 lbs prepared masa (we purchase pre-made if we can)

Boil pot roast meat with garlic until very softea. Boil red chiles in water until softea. Soak cornhusks in hot water and clean; drain on a towel. Blend cooked chiles in a blender with water to make 3 cup Melt lard in pan with 3 tea. flour. Mix in blended chiles. Add 4-5 cup meat liquid and shredded meatea. Spread masa on corn husks, then spoon 2-4 tea. meat mixture. Roll up. Steam in foil in deep pan with small amount of water 20-25 minutes.

From: Kristy Taylor

8 oz. linguine, cooked and drained
1/2 lb. bacon, cooked and crumbled
1/2 cup chopped onion
1 1/2 cup grated zuchinni
1 Tbl. olive oil
1/3 cup grated parmesan cheese
1/3 cup grated cheader cheese
dash salt
dash pepper
1/4 cup butter
1 egg yolk

Saute onions and zuchinni in 3 Tablespoons of bacon fat until soft. Toss linguine with all ingredients and cook for about one minute to melt the cheese.

Adapted from several websites and some experimentation

Chicken

1 pound boneless skinless chicken breast, cut into bite-sized pieces
1 egg, beaten
1/2 teaspoon salt
white pepper to taste
1/2 cup flour
1/4 cup corn starch
oil for deep-frying

Sauce

2 tablespoons soy sauce
6 tablespoons water
4 tablespoons sugar
4 tablespoons vinegar
1 tablespoon corn starch
1/4 teaspoon cayenne pepper (or other hot spice)
dash of sesame oil
zest of one orange

2 tablespoons ginger, minced
2-3 cloves garlic, minced
1 tablespoon oil

10 ounces cooked broccoli
3 green onions, cut into 1 inch lengths

Heat oil in a frying pan or pot. It should be about 2 inches deep. Mix egg, salt, and white pepper. Add chicken and coat chicken. Mix flour and cornstarch. Add coated chicken to flour and cornstarch mixture, and coat well. When the oil is heated, add the chicken and cook until light-brown and cooked through, about 4-5 minutes. Drain on a paper towel and set aside.

Mix the sauce ingredients together in a cup or bowl. In a wok or frying pan, heat the 1 tablespoon oil, then add the garlic and ginger. Fry until the garlic and ginger are light brown. Add the mixed sauce ingredients. Cook, stirring, until the sauce boils. Turn off the heat and add the cooked chicken and broccoli. Stir to coat the well. Add the green onions, and stir to mix in. Serve with 2-3 cups rice.

From Marie Brinton Porter

4 quarts water
6-8 red potatoes, halved (small can go in whole)
1 onion, quartered
¼ cup Old Bay seasoning
1 package thick Polish sausage, sliced into 3-4 inch chunks (Hillshire Farms)
4-6 corns on the cob, shucked and halved
1 pound shrimp, in shells (large)

Boil water, then add potatoes, onions, and seasoning. Boil for 8 minutes, then add sausage and boil 5 minutes more. Add corn, and boil 7 minutes more. Finally add shrimp and boil 4 minutes more. Drain, and serve in a large cookie sheet or dumped directly onto a plastic tablecloth.

Source: Fabiola Peters

Ingredients:

Masa
8 cups Maseca (instant masa harina, available at Market Basket)
1 cup flour
1 teaspoon salt
7 ½ cups warm water

Meat Filling
1-2 teaspoons canola oil
2 large tomatoes, diced
¼ large onion, diced
2-3 medium potatoes, diced
1-1½ pounds ground beef
½ teaspoon salt
Adobo seasoning to taste

Cheese Filling
Queso de frier (Tropical Brand available at Market Basket)

Oil for frying
Tortilla press
Quart sized plastic bag, torn into 2 pieces at the seam

Toppings
Crema media (available in a small can on the Goya aisle at Market Basket)
Queso de frier
Salsa (recipe follows)
Shredded Lettuce

Preparation

Mix the Maseca with the flour and salt until until well mixed. Add the water, and mix with your hands until a smooth, moist dough forms. Wrap the dough in plastic wrap to keep it moist until ready to use.

Heat the 1-2 teaspoons oil in a large frying pan. Add the diced tomatoes and onions, and cook until the onion is soft, about 5 minutes. Add the potatoes, mix well, and cover. Cook, mixing occasionally, until the potatoes begin to soften, about 5 more minutes. Add the ground beef, and mix well into the mixture, breaking up the beef into small pieces. Cook, mixing occasionally, until the beef is cooked, and the potatoes are soft.

Grate the queso de frier.

Heat canola oil about ½ inch deep in a frying pan. To prepare the empanadas, take a piece of the prepared masa, and roll it into a ball of about 1½ inch diameter. Place one piece of the plastic bag on the tortilla press, then place the masa ball in the center of the press on the plastic. Place the other piece of the plastic bag over the masa ball, then press to about 5 inches in diameter and ¼ inch thick. The pressed masa should be stuck between the 2 pieces of plastic bag. Carefully remove one piece, exposing the masa circle. Place about 1 to 1½ tablespoon filling (either meat or cheese) in the center of the circle, then fold in half to make a semi-circle. Press the ends together to seal, and remover the second piece of plastic bag.

Carefully place the sealed, filled empanada in the frying pan. Cook until the edges begin to be golden brown, about 5 minutes, then flip and cook until the second side is also golden brown, about 3-4 more minutes. Remove to a paper towel covered dish.

Serve hot, and top with crema, shredded queso de frier, fresh salsa, and shredded lettuce.

Source: Fabiola Peters

Ingredients

2 large tomatoes
2-3 hot peppers (preferably serrano or jalapeno)
2-4 tablespoons cilantro
1 teaspoon salt
1 clove garlic, minced
¼ medium onion, coarsely chopped
¼ medium onion, diced and fried until quite brown

Preparation

Boil the tomatoes and peppers just until the skin breaks on the tomatoes. While the tomatoes and peppers are boiling, fry the onions in a small amount of oil, until brown and almost caramelized. Transfer the tomatoes and peppers immediately to a blender, and add the cilantro, salt, garlic, raw onion, and fried onion. Blend until the salsa has a smooth consistency.

From: Karissa Hardy

Ingredients:

10 oz. can cream of chicken soup (or equivalent home-made sauce)
10 oz. sour cream
4 scallions
⅔-1 cup shredded cheese
2-3 chicken thighs or 2 chicken breasts, cooked and shredded
5-6 small tortillas (7 inch)

Preparation:

Mix soup, sour cream, and scallions together. Set aside ½-¾ cup of the mixture. Add the shredded chicken and mix well. Spray an 8x8x2” pan with Pam. To prepare enchiladas: spread about ⅓ cup of the mixture along one edge of a tortilla. Roll the tortilla up, and place in the sprayed pan. Arrange tightly, with enchiladas touching. Spread the reserved mixture over the top of the rolled enchiladas.

Bake at 350° F for 45 minutes to 1 hour, until filling is hot and bubbling.

Serve with:

Black beans and rice

From: Karissa Hardy

Ingredients

Filling
10 ounce can cream of chicken soup (or equivalent of home made sauce)
Vegetables (broccoli, carrots, corn, peas, cauliflower)
Chicken

Topping Bisquick with more milk OR
1-2 cups milk
1 cup flour
½ cup oil or melted butter
½ teaspoon salt
4 teaspoons baking powder

Mix the filling ingredients together and fill a (size?) pan sprayed with Pam. Separately, mix the topping ingredients.

2 waxy potatoes (red or Yukon Gold)
½ sweet potato (about 1/3 lb)
½ medium eggplant (about ½ pound)
¼ pound green beans
1 portabello mushhroom
½ sweet onion
½ Italian pepper, or other pepper
Olive oil
Balsamic vinegar
Salt
Parmesan cheese

Heat oven to 425 F. Chop potatoes and sweet into bite-sized chunks, drizzle with olive oil and balsamic vinegar, shake a little salt on top, and toss to mix. Bake for 20 minutes, stirring occasionally. While the potatoes are roasting, prepare the other vegetables: cut the eggplant into slices, then the slices into 1½ inch strips, then cut each strip in half; trim the ends from the green beans; slice the mushroom into ½ inch slices; chop the onion into chunks; and slice the pepper into strips. Drizzle these vegetables with olive oil and vinegar and toss to mix. After the potatoes have baked for 20 minutes, add the other vegetables. Cook for an additional 20 minutes, stirring occasionally, until the potatoes are tender. Sprinkle with Parmesan cheese and serve warm.