SIX INGREDIENT OR LESS RECIPES

Mini Rubens made by Kathy

Party rye bread
Thousand Island Dressing
Corned Beef
Sauerkraut
Swiss Cheese

Heat the above until cheese melts.

Kielbasa and Veggies made by Stacey

1 package Kielbasa
1 package frozen veggies
1 large potato (cubed)
onions to taste
lemon pepper seasoning
1/2 stick butter or margarine (small chunks)

Slice the Kielbasa.  Put Kielbasa, veggies, potatoes, and onions in a pan.  Season with the lemon pepper mix well.  Dot top with butter.  Cover and cook for 45 minutes at 400 degrees.

Beef Burgundy made by Judi

1 lb top round steak, cut into bite size pieces (any beef will do)
1 packet dry onion soup mix
3/4 cup burgundy wine
1 can cream of mushroom soup
12 fresh mushrooms, cut into slices or chunks.

Brown meat in non-stick pan and sprinkle with dry soup.  Mix wine and mushroom soup and pour over the beef.  Add the mushrooms and bring to a boil.  Reduce the heat and cover and simmer for 30-45 minutes.  Serve over buttered noodles.  Cooks note:  I added a little more wine and about 1/4 cup water after about 10 mins.  You could use reduced fat/sodium mushroom soup. 

Clambake made by Stacey

8 - 10 pieces of chicken ( a mix is nice, legs, thighs, breasts)
2 bottles clam juice
1-2 cans of chopped clams, juice and all
2-3 sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 can of corn (optional)

Preheat oven to 400 degr4es.  Arrange pieces of chicken in a large roasting pan.  Pour clam juice over, then sprinkle chopped clams over the top.  Arrange pieces of sweet potatoes around the chicken.  Dot the top with butter.  Season with pepper.  Cover and bake for 45 minutes.  Uncover and roast another 20 minutes.

Crisscross Potatoes made by Andrea

Potatoes
Butter
Parmesan Cheese
Salt and Pepper
Paprika

Scrub baking potatoes and then cut in half lengthwise.  Make diagonal slashes, about 1/8 inch deep in cut surfaces of potatoes, forming a crisscross pattern.  Brush cut surfaces with melted butter.  Season with salt and pepper and then top with Parmesan cheese.  Arrange in a baking dish and bake at 350 degrees for 45 minutes.  Sprinkle potatoes with paprika and continue baking for 10-15 minutes.  Cook's note:  I brush on more butter and Parmesan about half way through the cooking time. 

Brown Rice Salad with Mango Chutney Dressing made by Kathy

2 cups uncooked long-grain brown rice
1 cup Major Grey's mango chutney
1/4 cup olive oil
2 large unpeeled Granny Smith apples, cored, cut into 1/3 inch cubes
2 cups thinly sliced celery
1 cup golden raisins (about 5 oz.)
1/4 cup finely chopped fresh mint
1/4 cup chopped toasted slivered almonds

Cook rice in large pot of boiling slated water until tender but still firm to bite, about 35 mins.  Drain well.  Transfer to large bowl and cool.  Whisk chutney and oil in small bowl to blend for dressing.  Add apples, celery, raisins, mint, and almonds to rice.  Toss to combine.  Add dressing, toss.  Season with salt and pepper.  Can be made 2 hours ahead and let stand at room temperature. 

Rice Salad made by Diane

2 cups basmati or whole grain rice, depending on your preference
6 cups water
2 bell peppers, colors of your choice, depending on how you want the salad to look
olive oil
1 package frozen green beans
1 package frozen endamame
spices of your choice

Cook rice in water with salt for about 20 mins, until done.  While still warm, add olive oil to keep it from sticking and for flavor.  Cook beans and endamame according to package directions.  Mix with rice.  Add salt and pepper and spices to taste (I use fresh tarragon).  Serve at room temperature.

Ambrosia Salad made by Andrea (also known as Five cup Salad)

1 cup mandarin oranges
1 cup crushed pineapple
2 cups mini marshmallows
1 cup flaked coconut
6 ounces sour cream

Combine all the above ingredients and stir until mixed well.  Refrigerate until cold and then serve.

Fudge Crinkles made by Andrea

1 (18 oz.) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable
2 large eggs
confections sugar

Preheat oven to 350 degrees.  Stir by hand the cake mix, oil, and eggs until a dough forms.  Dust hands with confectioners sugar and shape the dough into 1" balls.  Roll balls in confectioners sugar and place 2 inches apart on ungreased cookie sheets.  Bake for 8-10 minutes or until center is just set.  Remove from pans after a minute or so and cool on wire racks. 

Blueberry Cobbler made by Sandi

1/4 cup butter or margarine, softened
1/2 cup sugar
1 cup flour
2 tsp. baking powder
1/2 cup milk
2 cups fresh or frozen blueberries (or any other fruit)
3/4 cup raspberry or apple juice
ice cream or whipped cream, (optional)

In a mixing bowl, cream the butter and sugar.  Combine the flour and baking powder; add to the creamed mixture alternately with the milk.  Stir just until moistened.  Pour into a greased 1 1/2 quart baking pan.  Sprinkle with blueberries.  Pour juice over all.  Bake at 350 degrees for 45-50 minutes or until golden brown.  Serve warm; top with ice cream or whipped cream if desired.  Makes 6-8 servings.

Foods From Across the USA

Alaska

 SALMON DIP made by Stacey

1 (15 1/2 oz) can pink salmon, drained well

8 oz. cream cheese, softened

1 Tbsp. lemon juice

2 Tbsp. onion, finely chopped

1 Tbsp. horseradish

1 tsp. liquid smoke

Drain salmon very well.  Bones and skin may be used if desired.  Using fork combine salmon, cream cheese, lemon juice, horseradish and liquid smoke until well blended.  Refrigerate until needed.  Let sit at room temperature about 5 minutes before serving to improve spreadability.  Use more or less onion, horseradish or liquid smoke according to personal taste preference.  Serve with crackers or party breads.  Serves 12-15.

 Hawaii

 Hawaiian Meatballs made by Lois

1 1/2 pounds ground beef

2 eggs

4 Tbsp. cornstarch

1 onion, minced

1/4 tsp. pepper

1/4 tsp. nutmeg

1 tsp. salt

1/4 tsp. garlic powder or minced garlic

2 Tbsp. salad oil

1 1/4 cups pineapple juice

1 Tbsp. soy sauce

e Tbsp. vinegar

1/3 cup water

1/2 cup brown sugar

2 cups fresh pineapple and papaya chunks

2 green peppers, cut bite-size

Blend together the beef, eggs, t tsp. of the cornstarch, onion, pepper, nutmeg, salt and garlic.  Form into 1 inch balls.

Heat oil in skillet and brown the meatballs on all sides.

In a large saucepan add the remaining cornstarch, soy sauce, vinegar, water, and brown sugar and pineapple juice.  Cook until thickened; stirring constantly.  Add meatballs, fruit, and peppers.  Cook for 5 minutes or until fruit is well heated.  Yields 4 to 6 servings. 

Louisiana

 Crock Pot Jambalaya made by Stacey

12 oz. skinless chicken breasts, cut into 1 inch cubes

2 celery stalks, chopped

1 can diced tomatoes (14.5 oz.)

1/2 cup chicken stock

2 tsp. fresh chopped thyme

1 Tbsp. fresh chopped basil

1 Tbsp. Tabasco

1 pound, peeled and deveined shrimp

3/4 lb. andouille sausage

1 yellow onion chopped

3 cloves minced garlic

1/3 cup tomato paste

1 Tbsp. dried parsley

1/2 Tbsp. oregano

1/2 Tbsp. salt

Place all ingredients in a crock pot (except for the shrimp) and cook on high for 4 hours.  Add the shrimp and cook an additional 30 minutes.  Serve over rice or combine with enough rice for desired consistency.

Indiana

 Corn Soup made by Diane

10 ears sweet corn

2 medium onions

1 Tbsp. vegetable oil, olive oil, or butter

1 tsp. salt plus more to taste

1 medium potato

4 cups water or broth

Optional garnishes - roasted chile, chopped cilantro, diced avocado, diced tomato

Using a large hole grater over a very large bowl, grate off the corn kernels.  Use the blunt side of a knife blade to scrape the remaining liquid and corny bits into the bowl after you grate each cob.  Set aside this luscious raw corn puree.  Chop the onions.  In a large pot heat oil or butter over medium heat.  Add onions and 1/2 tsp. salt.  Cook, stirring occasionally, until onion wilts, about 3 minutes.  Meanwhile, peel and chop the potato.  Add potato and water or broth to pot.  Bring to a boil.  Cook until onions and potatoes are very soft, about 10 minutes.  Add corn.  Cook until heated through, about 2 minutes.  Puree with an immersion blender or in a blender or food processor (do this in small batches to avoid splashes and burns.)  Add salt to taste.  Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls flavor.  You will need to add a fair amount of salt if you used water as your base liquid.  Keep adding salt, about 1/4 tsp. at a time, and tasting until you notice a jump in the corny flavor.  Garnish with roasted chile, avocado, tomato, or cilantro if desired.  Makes 4-6 servings.

New Mexico

Salsa made by Barb

New Jersey

 

 Hoagies made by Lori

Sauce:

1/4 cup paprika
1 cup oil
1/4 cup vinegar
1 Tbsp. sugar
1/4 Tbsp. dry mustard
Mix all together until smooth.

Layer Ham, provolone, cappacola, and salami on sub bread.  Add lettuce, tomato, and onion slices on top.  Right before serving add the sauce and serve.  

Ohio (Northwest Ohio)

 Shredded Chicken Sandwiches made by Andrea

4 pounds cooked and shredded chicken - I used breasts but you can also add dark meat

1 - 1/2 cans cream of chicken soup

10-15 saltines, crushed

left over broth from cooking the chicken

Add the soup to the shredded chicken and add enough broth to make it just slightly soupy but not runny.  Add the crushed saltines until it is a good consistency to put into a bun.  

Note:  These sandwiches were served at almost every restaurant where I grew up in Tiffin, Ohio.  They are a staple at all parties also. 

Minnesota

Minnesota Wild Rice and Pork Sausage Casserole made by Judi

1 cup wild rice (I used 2 packages of Uncle Ben's in the pouch)

1 cup chopped celery

1 medium onion, diced

1 lb. pork sausage (I used Jimmy Dean)

salt and pepper to taste

1 cup water (See below)

1 can cream of mushroom soup

I added approximately 1/4 cup chopped red pepper

Prepare rice.  Boil vegetables in water and save 1 cup of the water.

Brown sausage and crumble.  Mix all together and bake at 325 degrees for approximately 1 1/2 hrs. 

Pennsylvania

 Pennsylvania Dutch Green Beans made by Judi

16 oz. can green beans (you can use fresh if you par boil them)

3 strips of bacon - cooked and crumbled

1 small onion - sliced or chopped

2 tsp. cornstarch

3/4 tsp. salt (I use less)

1/4 tsp. dry mustard

1 Tbsp. brown sugar

1 Tbsp. vinegar

1 hard boiled egg - chopped or sliced

Fry bacon and crumble.  Drain but reserve 1 Tbsp. bacon grease.  Brown onion in bacon drippings.  Stir in cornstarch, salt and dry mustard.  Drain beans reserving 1/2 cup liquid.  Stir liquid into a skillet and cook stirring until mixture boils and thickens.  Blend in brown sugar and vinegar.  Add green beans until warm and coated with sauce.  Garnish with bacon and egg. 

Ohio (Cincinnati)

SKYLINE CHILI made by Diane

3 lbs. lean hamburger, don't brown, chop up

2 quarts water

2 large onions, chopped

2 (16 oz) kidney beans

29 oz. can tomato sauce

1/2 tsp. allspice

1/2 tsp. garlic powder

1/2 tsp. ground cloves

4 Tbsp. chili powder or more

2 Tbsp. vinegar

2 tsp. cinnamon

2 tsp. Worcestershire sauce

1/2 oz. unsweetened baking chocolate squares

1 1/2 tsp. salt

4 drops Tabasco sauce

In an 8 quart kettle combine hamburger, water and onions; simmer for 30 minutes.  Then add remaining ingredients.  Simmer for 2 or 3 hours, uncovered.  Serve with steamed buns, hot dogs, onions and cheese or serve over spaghetti noodles, onions and cheese.  Makes 6 pints.

New York

 New York Style Cheesecake made by Lori

Cheesecake:

4 8 oz. Philly cream cheese

1 1/2 cups sugar

3 eggs

1 tsp. vanilla

1 cup sour cream

Crust:

2 cups crushed graham crackers

3 Tbsp. sugar

1/2 cup melted butter

Topping:  

1 cup sour cream

1/4 cup sugar

Mix filling in a bowl and beat until smooth.  Make crust and press into a spring form pan.  Add the filling and bake for 45 minutes at 350 degrees.  Mix the topping ingredients together and put on top of the cheesecake when you remove it from the oven.  It will make a nice glassy shiny appearance.  Bake for 10 more minutes. 

Michigan

 

 Cherry Chip Cookies made by Susie

Buy a quality premade chocolate chip cookie dough.  This one came from Whole Foods and is made by Immaculate Baking Company.  Chop up dried cherries and add to the mix.  Bake as per package directions.

Florida

 

 Key Lime Cupcakes made by Judi

Cupcakes:
1 lemon cake mix
1 3/4 oz. package lime jello
3/4 cup water
1/3 cup key lime juice
1/3 cup vegetable oil
3 eggs
2 drops green food color (optional)
Glaze:
1 cup powdered sugar
2 1/2 Tbsp. lime juice
Frosting:
1 package softened cream cheese
1/4 cup soft butter
1 tsp. vanilla
3/12 cup powdered sugar
Garnishes:
graham cracker crumbs
grated lime peel
coconut



Mix and beat together the ingredients and put into cupcake liners.  Makes approximately 18-20 cupcakes.  Bake at 350 degrees for 17-22 minutes.  Prepare the glaze by mixing together and then poke holes in the cupcakes and drizzle over the top.  Mix the frosting ingredients together and when cupcakes are cool spread on the top.  Garnish if desired.

 Ohio

 Buckeyes made by Andrea

1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter
1 tsp. vanilla
2 cups chocolate chips
1 Tbsp. shortening


GO BUCKS!

Chuckwagon Lunch

SPAGHETTI SALAD made by Mary Ann

1 lb. thin spaghetti, cooked, drained, and cooled
Cherry tomatoes
1 (16 oz) bottle of Kraft Tuscan Italian House Dressing
2 Zucchinis
1 small green pepper (optional)
1 bottle McCormick "Salad Supreme"

Cook and drain spaghetti according to package.  Add all ingredients to spaghetti and let flavors blend overnight.

POTATO SALAD made by Diane

red skinned potatoes, quartered and cut into 1/4 - 1/2 inch slices
radishes, sliced thinly
celery, sliced thinly
capers, chopped
scallions, chopped
rosemary, chopped
olive oil
lemon juice
salt and pepper to taste

Cook potatoes for about 10 mins. in boiling, salted water until done, but not soft.  Combine the potatoes with the other ingredients and use your own preference as to how much of each you want to add.

COLE SLAW made by Connie

Slaw:
2 lbs. shredded cabbage
1 minced green pepper
2 stalks chopped celery
2 carrots shredded
2 oz. jar pimentos
Dressing:
3 Tbsp. vinegar
1 1/2 cup salad dressing (not Mayo)
1/2 cup white sugar
3 Tbsp. white horseradish

Combine ingredients for slaw in a large bowl.  Layer dressing and toss to combine.  Refrigerate overnight and toss frequently.  Good to make 24 hours ahead overnight.

NATE CLEMENTS' HONEY BAKED BEANS made by Kathy

55 oz. can Bush baked beans

1/2 lb. Bob Evans sausage roll, cooked, drained and roughly chopped

1/4 cup diced onion

1/4 cup diced green pepper

1/4 cup brown sugar

1 Tbsp. sugar

1/4 cup honey

2 Tbsp. Mrs. Butterworth's pancake syrup

Heat oven to 375 degrees.  Pout beans into a 13 x 9 inch roasting pan.  Add remaining ingredients and mix well.  Bake for 45 minutes or until syrup is thickened.  Makes 4-6 servings.

JIFFY CORNBREAD PLUS made by Diane

Follow directions for jiffy cornbread mix.  Add chopped red and green peppers and chopped scallions. 

CHUCKWAGON BEEF STEW made by Judi

2 lbs. stew meat (cut into small pieces)
flour
olive oil
salt and pepper
5-6 redskin potatoes (scrubbed and cut into quarters)
4-5 carrots (cut into 2 in. chunks)
1 large vidalia onion (cut into chunks)
2-3 very ripe tomatoes (cut up) or 1 can crushed tomatoes
1 cup red wine
water and beef bouillion to cover meat and potato mixture

Dredge the stew meat in flour, salt and pepper, and then brown slightly in olive oil.  Put the meat into a large crockpot and add the potatoes, carrots, onion, tomatoes, wine, and enough water and beef bouillion to cover all.  Cook on high for about 1 hour and then lower temp until the meat and veggies are tender, about 4-5 hours.

Cooks note:  I have also used green beans, corn, and peas.  I also added 2 bay leaves and garlic.  Other suggestions may be green chilies, zucchini, and yellow squash.



CHILI made by Lori

I apologize that I do not have a picture of the chili.  It is floating somewhere in cyberspace and I am too busy to search for it.  It was delicious so give it a try.

2 lbs. lean ground beef, browned
1 red pepper
1 onion
2 Tbsp. olive oil
1 can kidney beans
2 16 oz. cans diced tomatoes

Saute chopped onion and red pepper.  Add diced tomatoes, kidney beans, and the browned ground beef and cook in a crock for 2 hours on high.

HOMEMADE APPLESAUCE made by Diane

4 apples, peeled and cored and cut into chunks
1/4 cup sugar
1/2 cup water
1/2 - 1 lemon, juiced

Combine all of the above and cook covered over medium heat for 15-20 mins.  While the apples are soft mash.  Serve hot or cold.  Variations:  you can add brown sugar or cinnamon.

OVEN ROASTED POTATOES made by Stacey

potatoes, cut into large chunks
oil or butter
paprika (about 2 Tbsp. per 4 potatoes)
salt
pepper

Coat the potatoes with the oil or butter and spread onto a baking sheet.  Cook until tender at 350 degrees.

MEAT LOAF made by Judi

MARINATED CHICKEN made by Sandi 

Add Wishbone Italian Dressing to any amount of chicken that you desire and let it marinate overnight.  Add enough to saturate the chicken.  Grill the next day for easy, flavorful, and moist chicken.

CHOCOLATE CHIP COOKIES made by Lori with help from daughter Lindsay and friends Lexi and Suzie.  We always enjoy having our kids come and help and train as future Lovely Lunch Ladies and they look so good in my pictures!

2 1/4 cups flour

3/4 cups brown sugar

3/4 cup white sugar

1 tsp. baking soda

1 tsp. vanilla

2 eggs

1 package chocolate chips

Preheat oven to 350 degrees.  Mix eggs, both kinds of sugar, and vanilla slowly and then add the flour and baking soda.   Mix in 1 package chocolate chips.  Grease cookie sheets and drop dough by teaspoons.  Bake about 10 minutes or until lightly browned.

TEXAS SHEET CAKE made by Andrea

This is my third sheet cakes in 3 visits to Ronald McDonald House.  Look on past blogs for the almond and red velvet versions.

Cake:

2 cups flour

2 tsp. baking soda

2 cups sugar

1 tsp. cinnamon

2 sticks butter

2 Tbsp. cocoa

1 cup water

2 eggs

1/2 cup buttermilk

1 tsp. vanilla

Frosting:

1 stick butter

4 Tbsp. cocoa

6 Tbsp. buttermilk

1 tsp. vanilla

3/4 cup nuts (optional)

1 box powdered sugar

Preheat oven to 350 degrees.  Mix the flour, sugar, baking soda, and cinnamon together and set aside.  In a saucepan combine the butter, cocoa, and water and bring to a boil.  Add this to the flour mixture and stir well.  Then add the eggs, buttermilk, and vanilla and beat well.  Pour into a greased and floured jelly roll pan and bake for about 20 minutes.

While cake is baking make the frosting as it will need to go on the cake while still warm.  In a saucepan bring the butter, buttermilk, and cocoa to a boil.  Remove from heat and stir in the confectioners sugar, nuts, and vanilla.  Beat well and pour over cake while still warm.

HAMBURGER COOKIES made by Stacey with help from Lois and shown by Judi's grandchildren Kaylen and Brandon.

1 box Nilla wafers

1 can of frosting

1 package of Keebler Grasshopper Cookies

red food coloring

green food coloring

yellow food coloring

coconut (optional)

honey

sesame seeds

Divide the frosting into 3 and tint with red for the ketchup, yellow for the mustard, and green for the lettuce.  Assemble the cookies by putting a grasshopper cookie in the middle to look like a hamburger.  Add a dab of honey on top and place the sesame seeds to look like the top of a bun. 

APPLE PIE SWIRL COFFEE CAKE made by Connie

4 cups original Bisquick mix

1/2 cup granulated sugar

1/4 cup butter or margarine, melted

1/2 cup milk

1 tsp. vanilla

1 tsp. almond extract

3 eggs

1 can apple pie filling (may use cherry or others you may prefer)

Glaze:

1 cup powdered sugar

1 - 2 Tbsp. milk

SYMPHONY BROWNIES made by Barb

17.6 oz. brownie mix

3 6 oz. symphony candy bars

Line a 13 x 9 inch pan with aluminum foil so it overlaps the edges a little and then spray with cooking spray.  Make brownie mix according to package directions.  Put in half of the brownie mixture and place the candy bars side by side on top.  Cover with the remaining batter.  Bake according to package directions.  Cool completely and then lift out of the pan with the aluminum foil.  Cut into squares.

Lori was a popular lunch lady as she brought a great craft project for the kids.  They made tie-dyed butterflies and they were just beautiful.  Thanks Lori!  

Summertime Food

RICE SALAD made by Kathy

1/2 cup light olive oil
1/4 cup white wine vinegar
1/4 cup minced onion
2 Tbsp. minced fresh tarragon leaves or 1 tsp. dried tarragon leaves, crumbled
2 1/2 tsp. salt
fresh ground white pepper
2 1/2 quarts water
1 1/2 cups long grain rice
1 1/4 cups fresh or frozen green peas
1/2 cup chopped pimiento
1/2 cup chopped fresh parsley
1/4 cup chopped green bell pepper
1 1/2 pounds fresh asparagus (enough for about 1 1/2 cups tips)
12 small cherry tomatoes
12 green or black Mediterranean olives

To prepare dressing, whisk olive oil, vinegar, onion, tarragon, 1/2 tsp. of the salt, and white pepper to taste in a small bowl and reserve.  Heat 2/12 quarts water and remaining 2 tsp. salt in a large saucepan to boiling.  Stir in rice, cook, uncovered, until rice is barely tender, about 15 mins.  Drain.  Place hot rice in a large bowl, toss reserved dressing with rice until thoroughly mixed.  Reserve at room temp until cooled.  Steam fresh or frozen peas in steamer over boiling water until crisp and tender, about 1 min.  Rinse under cold water to cool; drain well.  Add peas, pimiento, parsley, and green pepper to rice; toss to combine.  Reserve salad, covered at room temp.  Cut asparagus tips 1 1/2 inches long.  Steam asparagus tips in vegetable steamer over gently boiling water until asparagus tips are crisp-tender, about 3 mins.  Remove asparagus tips; rinse under cold running water.  Drain, reserve at room temp.  At serving time, mound rice salad in center of large round platter.  Arrange asparagus tips on rice and cherry tomatoes and olives around the base of the salad.  Tip:  This salad can be refrigerated if not served immediately.  It should be allowed to stand at room temp for at least 1 hour before serving.

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs made by Diane

1 15 - 15 1/2 ounce can chickpeas (garbanzo beans), rinsed
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. fresh lemon juice
4 tsp. extra-virgin olive oil
1 small garlic clove, pressed
1/2 cup (packed) freshly grated Parmesan cheese
coarse kosher salt

Combine chick peas, basil, parsley, lemon juice, olive oil, and garlic in medium bowl.  Add the Parmesan cheese and toss gently to blend all ingredients thoroughly.  Season chickpea salad to taste with salt and pepper.  Salad can be made 4 hours ahead and covered and refrigerated.  Serve chilled or at room temp. 

Radish, Arugula , Red Onion Salad with Tangerines made by Diane

2 tangerines (such as Pixie or Satsuma)
2 Tbsp. finely chopped radishes plus 12 large radishes trimmed, very thinly sliced on the diagonal
1 Tbsp. chopped red onion plus 1/2 cup thinly sliced
1 Tbsp. plus 2 Tsp. fresh Meyer lemon juice or regular lemon juice
1/4 cup extra virgin olive oil
coarse kosher salt
1 medium fennel bulb, quartered lengthwise with core intact, very thinly sliced lengthwise
3 cups packed arugula
1/4 cup coarsely chopped fresh mint.

Finely grate enough peel from tangerines to measure 1 tsp. and place in a small bowl and reserve for dressing.  Using a sharp knife, cut off the top and bottoms of each tangerine, then cut off all peel and white pith, following contour of fruit.  Cut tangerines vertically in half, then crosswise into 1/4 inch-thick slices; set aside.  Combine 2 Tbsp. finely chopped radishes, 1 Tbsp. chopped red onion, lemon juice, and grated tangerine peel in a small bowl and let stand 5 mins.  Whisk in the extra-virgin oil.  Season salad dressing to taste with coarse kosher salt and freshly ground black pepper.  Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in a large bowl; sprinkle with kosher salt.  Drizzle dressing over the salad and toss to coat thoroughly.  Transfer salad to large shallow bowl and serve.

Macaroni Salad made by Judi

1 box of elbow macaroni
1-2 cups chopped celery
3/4 cup chopped onions (I used green and regular)
1/4 cup chopped carrots
1/4 cup chopped radishes
1/4 - 1/2 cup chopped sugar snap peas
5 hard boiled eggs chopped

Mix all the above with a combo of mayo and miracle whip until all covered.  Add 3-4 cups  Italian based dressing and salt and pepper to taste.  Judi says you can add more or less or each chopped ingredient and omit some if they are not to your liking. 

SPINACH SALAD made by Judi.  Thank you to our 2 youngest helpers Kaylen and Brandon (Judi's grandkids) for their help and posing so nicely for this pic.

1 bag of spinach
2 small or 1 large can of mandarin oranges
thinly sliced rec onion (I used about 1/2 of an onion)
dressing:
1 Tbsp. orange marmalade (If you don't have orange marmalade use 1 Tbsp. honey and squeeze some orange into it or just add some orange zest.
2-3 Tbsp. red wine vinegar
approx. 1/3 cup olive oil
salt and pepper to taste
Shake together and pour over lettuce mixture 
Note:  Judi does not really use recipes.  She is one of these talented cooks that just uses what she has on hand and mixes things together and they turn out so delicious.   She has tried to estimate her ingredients so know that you can make her dishes to your taste by adding or subtracting. 

Potato Salad made by Stacey

10 lbs. boiled potatoes, cut into chunks
Mayo - I use Hellman's
chopped onions to taste
8 hard boiled eggs, chopped
salt and pepper to taste.

Mix all the above and enjoy. 

Tuna Salad Sandwiches made by Susie

Egg Salad Sandwiches made by Barb

Frosted Orange Salad made by Andrea

2 (3 oz.) packages of orange jello
3 cup boiling water
2 pts. orange sherbet  (1 quart or 4 cups)
1 small package of mini marshmallows
3 (6 oz) cans mandarin oranges

Topping:

1 cup reserved juice from the oranges (add water if not enough juice)
1/2 cup sugar
2 Tbsp. flour
2 Tbsp. butter
1 beaten egg
1 cup Cool Whip

Dissolve gelatin in the boiling water and stir in sherbet until dissolved.  Add the marshmallows.  Drain and add the oranges.  Be sure to keep the juice.  Pour into a 9 x 13 glass pan.  Chill until set.  Make the topping by mixing all the ingredients together except for the cool whip and cook until thick in a double boiler.  Cool.  Add 1 cup Cool Whip.  Gently spread on top of the salad and chill until ready to serve.

Graham Cracker, Raspberry, and Pudding Trifle made by Stacey and inspired by our dear friend Lidia who passed away several years ago

1 box honey graham crackers
1 large container cool whip
3 large boxes of instant vanilla pudding
3 cups milk
1 can raspberry pie filling

Beat pudding and milk until thick and then mix in the cool whip.
Layer as follows:  layer of graham crackers
                            layer of pudding mixture
                            layer of 1/2 can raspberry filling
                            repeat layers
                            top with graham crackers
                            cover with pudding mixture

Almond Sheet Cake made by Andrea (second in a series of 3 sheet cakes)

Cake:
2 sticks of margarine
1 cup of water
2 cups of flour
2 cups of sugar
1 tsp. baking soda
1 tsp. salt
1/2 cup sour cream
2 eggs
2 tsp. almond extract
Frosting:
1 stick margarine
6 Tbsp. milk
1 box powdered sugar
1 cup chopped nuts
2 tsp. almond extract

Bring the 2 sticks of margarine and 1 cup of margarine to a boil.  Take off the heat and add the flour, sugar, baking soda, salt, sour cream, eggs, and almond extract.  Beat well and pour into a greased and floured jelly roll pan.  Bake in a preheated 375 degree oven for 15 minutes or until lightly brown.  For the frosting bring the margarine and milk to a boil.  Cool and add the powdered sugar, nuts, and almond extract.  Mix well and ice the cake while still warm but not hot.  Since not everyone likes nuts I actually only use 1/2 the nuts and put them on one side of the cake. 

Butterscotch Haystacks made by Sandie

1 package butterscotch morsels
8 oz. Chinese noodles
3/4 cup creamy peanut butter
3 1/2 cups mini marshmallows

Melt the morsels in the microwave and add the peanut butter and mix until creamy.  Add the Chinese noodles and marshmallows.  Mix thoroughly and place by Tbsp. onto a waxed paper lined tray.  Cool in refrigerator until ready to serve.  Makes about 3 dozen treats.