Patsy’s Spinach Salad

Patsy’s Spinach Salad

By Celeste Giron

Dressing:
1½ teaspoons poppy seeds
¾ c. white vinegar
1 1/3 c. oil
¾ c. sugar
1½ teaspoon salt
1 ½ tablespoons red onion, grated
1 ½ teaspoon dry mustard

Combine ingredients (a blender works great) and refrigerate over night so flavors blend.

Next day: In a large salad bowl combine:
1 package spinach, washed and trimmed
1 small head iceberg lettuce, washed and torn
3/4 c. Swiss cheese, shredded
1 cup cottage cheese, rinsed and drained
½ c. bacon, cooked crisp and chopped
1 red onion, sliced.

Toss with dressing just before serving.

Broccoli Salad

Broccoli Salad

By Celeste Giron

1 pound crispy bacon, fried and broken up
3 to 4 broccoli stalks chopped
8 oz. frozen green peas
1 pound chunked cheddar cheese (or shredded)
2 bunches green onions, sliced
Salted sunflower seeds

Prepare the above ingredients and toss together. In a separate bowl, mix the mayo, sugar and canned milk together (see amounts below). You can add a little more milk or sugar to suit your taste. Add sauce to ingredients just before serving.

Sauce
2 c. mayonnaise
¼ c. sugar
½ c. canned milk

Sweet Pulled Pork

Sweet Pulled Pork

By Celeste Giron

3 ½ to 4 pound pork roast
2 T. brown sugar
1 teaspoon red cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 can Coke
1 cup chicken broth
2 cloves garlic, minced
4 small onions, chopped
1 cup brown sugar.

Night before: Mix together brown sugar cayenne, cumin and salt. Rub on roast. Put in crock pot and low all night. Next morning: Add coke, chicken broth, garlic and onions. Keep on low until ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in salads, tacos or burritos.

(I add another can of Coke and cup of brown sugar because I like it sweet.)

Chicken Tenders

Chicken Tenders

By Celeste Giron

3-4 pounds of chicken tenders
1 box fish and chip batter (found in the butcher section)
oil for deep fryer

Rinse chicken tenders and let drain. Mix the box of fish and chip batter with water (instructions on the box). I use the entire box for the 3-4 pounds of chicken. When the oil is up to temperature (check deep fryer for temperature needed for chicken) dip the chicken tender in the batter and then drop into the fryer. I can do about 4 tenders at a time. Cook until golden brown and chicken is cooked through. Serve with a variety of dipping sauces such as barbecue, sweet and sour, honey mustard, ranch or Wingers sauce.

Kneaders Over-Night French Toast

Kneader’s Over-Night French Toast

By Celeste Giron

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices　
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter


Preparation:
Butter a glass baking dish generously (9" x 13").　 Place the bread flat in the baking dish.　 Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour.　　 Bake 45 - 50 minutes at 350 degrees.　 Serves 8

Kneader's Carmel Syrup

1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup

Blend together and heat on stovetop until sugar is smooth.Serve warm.
　
This is the wonderful recipe for Kneader’s French toast that I found from the Internet. Don’t get raisin bread (unless you want to I guess). I used whipping cream for the Crème called for in the carmel syrup.

Cool Whip Salad

Cool Whip Salad

By Karen Butterfield

10 oz Cool Whip
1- 3 oz Jello (strawberry or raspberry)
1/2 carton cottage cheese
2 c mini marshmallows
Frozen fruit (strawberries or raspberries)

Sprinkle dry jello over cool whip, mix well. Add cottage cheese, marshmallows and fruit.
Mix and chill

Limeade Slush

Limeade Slush

By Karen Butterfield

1- 12 oz Limeade Concentrate
11 cups water
3 cups sugar

Combine and freeze until solid.

To serve mix with Sprite

Bette's Onion Chip Dip

Bette's Onion Chip Dip

By Karen Butterfield
From Bette Boice

2 c sour cream
1 1/2 c mayonaise
1 Tbs minced onion
1/2 tsp garlic galt
1/2 tsp onion salt
1 lid vinegar

Mix and chill overnight
You may want to add more seasoning to taste

Uncle Rulons Carmel Corn

Uncle Rulons Carmel Corn

By Karen Butterfield


1 c sugar
1 1/2 c brown sugar
1 tsp salt
1/2 c white corn syrup
3/4 c water

1 cube butter
2 tsp vanilla
1 tsp soda

Cook to soft ball stage the first 5 ingredients.
Add butter,vanilla and soda.
Pour over popped corn.
Mix thoroughly, and enjoy

Chicken Parmesan

Chicken Parmesan

By Glade Butterfield

1-1/4 eggs, beaten
2/3 cup grated Parmesan Cheese
5 oz seasoned bread crumbs
4 skinless, boneless chicken breast halves
2 oz vegetable oil
1/2 pound pasta sauce
1/2 # sliced mozzarella cheese

Preheat oven to 375*. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes on each side.

Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, the place a slice of Mozzarella cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Serve over pasta and additional sauce.

Green Chile Pasta Casserole

Green Chile Pasta Casserole

By Celeste Giron

8 oz. bow tie pasta
1-pound ground beef
1- 16 oz. bottle of El Pinto green chile sauce
1-16 oz. carton of sour cream

Cook the pasta according to package directions. Brown and season the ground beef in a large skillet on the stove. Stir in the green chile sauce and sour cream. Add the drained pasta and stir. Warm through and serve.

* the chile sauce come in mild to hot; use the one you like best

Carrot Cake

Carrot Cake

By Celeste Giron

2 c. flour
4 eggs
1½ c. sugar
1 c. oil
2 tsp. soda
5 c. shredded carrots
1 tsp. salt
½ c. nuts
2 tsp. cinnamon

Cream together oil, sugar, eggs, and add carrots. Sift together and add flour, soda, salt, and cinnamon. Add nuts. Bake in a 9 x 13 inch cake pan at 350 degrees for 25 to 30 minutes.

Cream Cheese Frosting

4 Tbsp. soft butter
1 8 oz. pkg. cream cheese
4 ½- 5 c. powdered sugar
1 tsp. vanilla

Cream butter, vanilla and cream cheese. Gradually add the powdered sugar and beat until smooth.

Cherry Cheesecake

Cherry Cheesecake

By Celeste Giron

1 8oz pkg. cream cheese, room temperature
1/3 c. lemon juice
1 can sweetened condense milk
1 prepared graham cracker crust
1 can cherry pie filling

Beat cream cheese with sweetened condense milk until smooth. Add lemon juice and mix well. Pour into prepared crust. Tip with cherry pie filling and chill.

Éclairs

Éclairs

By Celeste Giron


1 c. water
½ c. margarine or butter
¼ tsp. salt
1 c. flour
4 eggs
　
Preheat oven to 425 degrees. Heat water and butter to a rolling boil. Stir in flour and salt all at once, turn heat down to low and stir and cook for 3 minutes. Dough should form a ball. Place dough in a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time until thoroughly mixed. Cover baking sheets with parchment or cooking spray. Put dough in a pastry bag and pipe out about 3 inches long and one inch wide; or spoon dough onto baking sheet for cream puffs. Bake at 425 for 10 minutes, then turn oven down to 350 degrees and bake for another 20-30 minutes. Remove from oven and let cool before filling.


Filling

3 oz. pkg. French vanilla instant pudding
1 c. milk
½ tsp. vanilla extract
1½ c. whipped topping

Mix pudding with milk and vanilla. Fold in whipped topping. Cut éclairs in half and pipe filling bottom half (I just spoon it in). Close with top half of éclair and frost.


Chocolate Frosting

2 Tbsp. cocoa powder
2 Tbsp margarine or butter
2 Tbsp. milk
1 tsp vanilla extract
1¼ c. powdered sugar, or enough for desired consistency.

Mix all ingredients until smooth and frost the éclairs.

Chili

Chili

By Celeste Giron


2 lb. ground beef
1 lg. onion, chopped
1 large can tomatoes (28oz)
2 cans tomato sauce
2 cans (15 oz.) beans, drained
3 T. Worcestershire sauce
1 ½ c. water
3 cloves garlic, minced
1 beef bouillon cube
1 tsp. crushed red pepper
2 bay leaves
1 T. chili powder
1 tsp. each of: ground coriander, ground cumin, thyme leaves, oregano leaves and dry basil.


Cook beef in a large pot until brown. Add onion and cook until soft. Stir in tomatoes and the rest of the ingredients. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well bended (about 2 hours). Remove bay leaves. Pour into bowls and pass shredded cheese, sour cream and sliced green onions to top with as desired.

Sweet and Sour Meat Balls

Sweet and Sour Meatballs

By Celeste Giron


1½ lb. ground beef
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1½ tsp. salt
Pepper to taste

Mix thoroughly and shape into meatballs. I like to brown them in the oven. It is less messy and more uniformly brown. Bake at 350 degrees until brown and cooked through. Remove from oven.

In large frying pan mix:

½ c. brown sugar
1 Tbsp. soy sauce
1/3 c. vinegar
1 (13 ½ oz.) can pineapple tidbits, drained. Put the juice in now and save pineapple for later.
2 Tbsp. cornstarch Mix the cornstarch with the pineapple liquid before combining with the rest.
( I usually double the sauce part because I like more sauce)
Cook over medium heat, stirring constantly until the mixture thickens and boils. Add meatballs, pineapple tidbits and 1/3 c. chopped green pepper. Heat through. Serve with rice

Chicken Breasts Supreme

Chicken Breasts Supreme


By Celeste Giron

3 chicken breasts
¾ c. water
½ tsp. salt
8½ oz. water chestnuts, drained and sliced
1/8 tsp. pepper
4 oz. can sliced mushrooms, drained
¼ c. margarine
2 Tbsp. chopped green pepper
1 can cream of chicken soup
¼ tsp. crushed thyme leaves

Sprinkle chicken with salt and pepper. Brown on all sides in margarine. Arrange chicken in ungreased 13 x 9 pan. Stir soup into margarine that you browned chicken in. Slowly stir in water. Add rest of ingredients and heat to boiling. Pour over chicken. Cover. Bake at 350 degrees for 25 minutes. Uncover. Bake 35 more minutes.

Marble Squares

Marble Squares

By Celeste Giron

1 pkg. (8oz) cream cheese
1/3 c. sugar
1 egg
Combine and mix well. Set aside. (I usually double this because I love the cream cheese).

Combine in a large saucepan and bring to a boil:
½ c. butter
¾ c. water
1½ squares (1½ oz) unsweetened chocolate

Remove from hear and stir in :
2 c. flour
2 c. sugar
2 eggs
½ c. sour cream
1 tsp. soda
½ tsp. salt


Pour into a greased 9 x 13 cake pan. Spoon the cream cheese mixture over the chocolate batter. Swirl through batter with knife several times for marble effect. Sprinkle 1 c. semi-sweet chocolate pieces over the top. Bake at 375 degrees for 35-40 minutes, or until a toothpick inserted in center comes out clean.

Scrumptious Cream Cheese Casserole

Scrumptioue Cream Cheese Casserole

By Kinder Giron

22oz package of shell noodles
1 cup Sour Cream
8oz brick Cream Cheese (softened)
1/2 cup finely chopped onion
1 minced garlic clove
1-1 1/2 lbs ground beef
16oz can tomato sauce
1tsp oregano
1/4 cup Parmesan cheese
1/4 tsp allspice
1tsp salt
pepper to taste
shredded cheddar cheese

Cook noodles according to package and set aside

Bear sour cream and cream cheese together. Stir in onions and garlic. Set aside

Brown ground beef and drain. Stir in tomato sauce, oregano, Parmesan cheese, allspice salt and pepper. Simmer 10 minutes

In baking dish layer 1/2 cooked noodles then 1/2 sour cream mixture and 1/2 beef mixture and then cheese. Repeat.

Bake at 350 for 30-45 minutes.

Enjoy!

Butter Chicken

Butter Chicken (Murgh Makhami )

By Kinder Giron

Be prepared for a gastronomical treat- this has been an oft requested dish in the Boyd Home for decades.
Instructions (Time: Prep- 35 minutes. Cook- 55 minutes. )

Things You'll Need:For the Tandoori Chicken:
· Around 3 lbs of chicken, skinned and boned (…you’ll want plenty of leftovers)
· 3 jars of Pataks Spicy Ginger & Garlic Marinade & Grill Sauce(11oz ea.) (Available at any local Indian Grocery Stores)
· 8oz of plain yoghurt

For the sauce:
· 2 lbs of tomatoes (seeded & pulped)
· 1 stick of butter
· 1/2 tsp salt
· Generous amount of pepper
· 6 ounces (180 ml) of heavy cream
· 1 green chili (diced)
· 2 tbsp of chopped coriander leaves for garnish

1. Prepare Tandoori Chicken by following the directions on the Patak jar, except you’ll want to cut the chicken into large bite size pieces instead of scoring. (Time: Prep- 20 minutes. Marinade- 1hr. Cook- 40 minutes)
2. In a wok or heavy skillet, gently simmer the tomatoes until their liquid evaporates leaving a thick paste. This should take 5-10 minutes. Add the butter, salt and pepper. Then add the cream, chili, and finally the chicken pieces. Gently simmer for 5 minutes. (Time: Prep- 15 minutes. Cook 15 minutes)
3. Transfer the chicken to a serving dish and garnish with the coriander leaves. Remember, the coriander leaves are important for this dish to be perfect. You can serve the butter chicken with rice or any Indian bread.
4. Extra leftovers or “didn’t like it”? Call the Boyd’s and we’ll take it off your hands!

Tuti Fruity Ice Cream

Tuti Fruity Ice Cream

By Karen Butterfield

6 mashed bananas
1 bottle maraschino cherries
1 large can crushed pineapple with juice
3 3/4 cup sugar
3 cups milk
1 1/2 quart whipping cream
6 T lemon juice
red food coloring

Mix together and add milk to 4" from top.Makes 6 quarts

Chicken Cilantro Wraps

Chicken Cilantro Wraps

By Celeste Giron

6 T. mayonnaise
6 T. sour cream
1 t. lime zest
4 T. lime juice
2 jalapenos, minced & seeded
2 clove garlic, minced
1 t. cumin
1 tsp. salt
4 c. cooked and shredded chicken breast
¼ c. red onion, thinly sliced
¼ c. cilantro, chopped
4-10 inch flour tortillas

Mix everything but the chicken, onion, cilantro and tortillas together. Blend well. Stir in the chicken, onion and cilantro. Top tortillas with chicken mixture. Add lettuce and tomatoes if desired, and roll up.

Hot and Sour Soup

Hot and Sour Soup

By Celeste Giron

8 c. chicken broth
1- 10oz. chicken breast- skinless and boneless
2 tsp. toasted sesame oil
2 cloves garlic, minced
4oz. Shiitake mushrooms, stemmed and sliced ¼ inch thick
1 sm. onion cut lengthwise into 1/4th inch slices
2 carrots, peeled and cut into matchsticks
1 ½ tsp. grated ginger
1 teaspoon freshly ground pepper
Pinch cayenne pepper
½ tsp. salt
3 Tbs. cornstarch
3 Tbs. low-sodium soy sauce
6 Tbs. rice-wine vinegar
1 lg. whole egg, plus 1 lg. egg white, beaten
3 large scallions, trimmed and cut crosswise into ¼ inch thick slices
6 oz. firm or extra-firm tofu, cut into ½ inch cubes

In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into ¼ inch thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.In a 6 qt. saucepan, heat oil over medium-low heat. Add garlic and onion and cover, sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixsture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.Slowly pour beaten eggs through a perforated spoon into soup, cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls.

Chicken and Asparagus Sandwiches

Chicken and Asparagus Sandwiches

By Celeste Giron

1 lb. asparagus
1 tsp. lemon juice
3 c. chopped, cooked chicken
½ tsp curry powder (I add more-add to taste)
3 small stalks celery, chopped
¼ tsp. salt
1 small onion, grated
1/8 tsp. white pepper
¾- 1 c. mayonnaise
Pita bread

Wash and cook asparagus until tender. Drain and chill. Combine chicken, celery and onion and toss. Combine remaining ingredients and mix well with chicken mixture. Chill 3-4 hours. Fill pita bread with chicken mixture. Top with alfalfa sprouts if desired. I sometimes like to put fresh sliced mushrooms in the chicken mixture.

Fudge

Fudge

By Celeste Giron

6 c. sugar
2-12 oz. chocolate chips
11/2 c. butter or margarine
2 tsp. vanilla
1 1/3 c. evaporated milk
1-13 oz. marshmallow crème
2 c. walnuts

Mix sugar, butter and evaporated milk and bring to a rolling boil. Boil for 5 minutes. Remove from heat and mix in the chocolate chips, vanilla, marshmallow crème and walnuts. Pour into a greased pan and cool thoroughly. Cut into squares.

Texas Caviar

Texas Caviar

By Celeste Giron

2-15 oz. black beans rinsed and drained
1 bunch cilantro finely chopped
2-10 oz. diced tomatoes with chili peppers
1 can shoe peg corn, drained
1 tsp. minced garlic
1/8 tsp. red pepper
1 yellow bell pepper, finely chopped
½ tsp. salt
1 red bell pepper, finely chopped
½ bunch green onions, sliced

Mix and serve with chips.

Jezebel Sauce

Jezebel Sauce

By Celeste Giron


1-10oz. jar Dijon Mustard
1-10 oz. jar horseradish sauce
10 oz. apple jelly
10 oz. apricot jam

Blend well in the blender. Pour over a block of cream cheese (8 oz.) and serve with favorite crackers.

Barbeque Turkey or Chicken Breasts

Barbeque Turkey or Chicken Breasts

By Celeste Giron


2 parts 7-Up or Sprite
1 part oil
2 parts soy sauce
Garlic powder if desired (1/4 tsp.)
(I use 1 cup per part for about 6-8 breasts)

Place thawed chicken breasts (or a sliced up turkey breast) into the marinade. Marinate at least 24 hours. I shake up the bowl whenever I think of it. Barbeque on the grill.

Taco Soup

Taco Soup

By Celeste Giron

Fry 1 pound of hamburger and drain.

Add
2c. chopped celery
1 pkg. taco seasoning mix
2 c. chopped carrots
2 cans kidney beans, drained and rinsed
2 cans cream of potato soup
1 qt. tomatoes
1 can beef bouillon or one cube Boullion and 1 cup water
1-8oz. can tomato sauce


Simmer on low for 2 hours. Serve grated Mozzarella or Jack cheese and crushed corn ships over the soup.

Minestrone Soup

Minestrone Soup

By Celeste Giron

1 lb. mild sausage
½ tsp. leaf basil
1 qt. water
1 tsp. leaf oregano
2 onions, chopped
salt and pepper to taste
2 large carrots, sliced
garlic salt to taste
2 large celery sticks, diced
1 can garbanzo beans, drained
1 (28 oz) can tomatoes, pureed
1 can green beans, drained
2 (8oz) cans tomato sauce
1 c. macaroni, uncooked
2 c. beef bouillon
1 Tbs. parsley flakes

Brown pork sausage in large pan; drain. Add water and simmer for 5 minutes. Add onions, carrots, celery, tomatoes, tomato sauce, parsley, bouillon and seasonings. Simmer covered for 6 hours. ( I actually just cook it until the vegetables are tender). Thirty minutes before serving, add drained garbanzo and green beans and macaroni. Simmer until macaroni is tender. Serve hot with Parmesan cheese, if desired. Makes 10 to 12 servings.

Chicken Almond

CHICKEN ALMOND

By Valerie Butterfield

2 lbs pork sausage
2 onions
1 bell pepper
6 stalks of celery
1 c blanched almonds, halfed
2 c raw rice
3 pks lipton chicken noodle soup
(chicken or turkey are also good in this recipe)

Sear sausage. Add chopped onions, celery, bell pepper.
Cook until onions turn light yellow.
Boil 9 cups water, then add 3 pks soup & bring to boil.
Add rice, sausage mixture & almonds. Will be soupy but
rice will expand & take up soup.

Bake in opened casserole dish for 1 hour in 350 deg oven.
It takes a pretty big casserole dish to hold it all.

Chili Rellenos Casserole

CHILI RELLENOS CASSEROLE

By Valerie Butterfield

2 lb Jack cheese
8 eggs
1 cube butter
1 small can evaporated milk
2 large cans whole chilies
Flour

Butter bottom of 14x9" pan. Place layers of
chilies, then cheese, sliced thinly, then sprinkle
with flour and dot with butter. Keep layering until
ingredients are used. Beat eggs with milk; add
salt & pepper. Pour over casserole. Lift corners
so egg mixture can get underneath Bake at 350
for 45 minutes or until eggs are set.

Watch carefully.

Three Bean Bake

THREE BEAN BAKE

By Valerie Butterfield


1 lb ground beef
1 c onions chopped
Brown & drain.
8 strips bacon-fried & crumbled
1 can pork & beans (15oz)
1 cans dark kidney beans (15oz)
1 cans butter beans (15oz)
1 cups ketchup
1/2 c brown sugar
2 Tbsp vinegar
1 tsp salt & pepper

Mix & bake at 300 degrees for 2 hours
or crockpot on low for 4-6hrs or high for
3 hrs.

Cook them until they are as thick
or as runny as you'd like.

Quick and Delicious Chocolate Pudding Pie

Quick and Delicious Chocolate Pudding Pie

By Grandma Butterfield

1 9-inch graham cracker crumb crust
2 3.5 oz boxes instant chocolate flavored pudding and pie filling
3-1/2 cups cold milk
1 8oz tub frozen non-dairy whipped topping, thawed (optional)
1/4 cup mini chocolate chips (optional)

Pour 3-1/2 cups cold milk into bowl, add the pudding mix. with a whip, rotary beater or electric mixer, beat at slow speed until well blended, about 1 minute. Mixture will be thin. Pour into 9-inch graham cracker crumb crust. Chill until firm, about 1 hour. If desired, spread pie with non-dairy whipped topping and sprinkle top with mini chocolate chips. Store in refrigerator until ready to serve. Refrigerate leftovers
Makes 8 servings
May substitute different flavor of pudding, if desired.

Carmel Corn

Carmel Corn

By Grandma Butterfield

1-1/2 cups white sugar
1-1/2 cups brown sugar
1 cup Karo syrup (either dark or light)
1/2 cup water
1/4 tsp cream of tarter
1/2 lb. butter

cook together until forms a soft ball in water, take off heat and ass 1/2 tsp soda stir well and por over popcorn. Mix well till every kernel is covered then pou corn on wax paper to dry for about an hour. This covers a large bowl of popped corn.

Lemonade Salad

Lemonade Salad

By Grandma Butterfield

1 6oz pkg of lemon jello
dash of salt
3/4 sup sugar
2 cups hot water
1 can (6 oz) lemonade concentrate
2 cups whipped cream

Dissolve gelatin, sugar, salt in boiling water. Add lemonade concentrate and set till syrupy. Fold whipped cream into partially set gelatin. Chill till firm in a 9 by 13 pan.

Tijuana Torte

Tijuana Torte

By Grandma Butterfield

1 lb ground beef
1 onion chopped
1 (15 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 (4oz0 can diced green chilies
1 pkg taco seasoning mix
1 (14 oz) can of corn
6 to 8 flour tortillas
1 lb cheddar cheese grated
garnish with sour cream

Brown hamburger with onion in a skillet, drain excess fat. Add tomatoes, tomato sauce, chilies, seasoning mix and corn. Simmer 10 minutes. In a 9 by 13 baking dish, layer tortillas, meat mixture and cheese, lasagna style. Bake at 350*, 20 minutes or until cheese is bubbly. Top with sour cream.

Cinnamon Candy Jello

Cinnamon Candy Jello

By Grandma Butterfield

1 - 6 oz pkg cherry jello
4 cups water
1/2 cup cinnamon candies

Boil 2 cups water stir in cinnamon candies until melted.
Add cherry jello- take off heat and add 2 cups cold water.
pour into pan to cool

I shred an apple over the top for variety.

Personal Pizzas

Personal Pizzas

By Natalie Giron

Rhodes Rolls, thawed
Pizza Sauce
Cheese
Your choice of toppings

Flatten ball of dough into a mini pizza ( if the dough is frozen I just pop it in the microwave for 20 seconds or so until I can shape it) I'm sure the rest is self-explanatory.... Bake for 15-20 minutes at 350, or until cheese is melted and crust is light brown. We love this because we usually have everything on hand and the boys love rolling out their dough and putting the toppings on their own lil pizzas.

Sweet and Sour Chicken

Sweet and Sour Chicken

By Natalie Giron

¼ C Pineapple Juice
½ C Red Wine Vinegar
¾ C Sugar
3 T Ketchup
1 T Soy Sauce
½ tsp Salt

Cut chicken in to bite size pieces. Beat 2 eggs in bowl. Roll chicken in egg, then cornstarch, and then brown in olive oil in skillet then sprinkle with garlic salt. Bring sauce to boil in small sauce pan. Put browned chicken in an 8x8 dish and pour sauce over it.
Bake at 350 for 50 minutes uncovered. Serve over rice.

Country Style Pork Ribs

Country Style Pork Ribs

By Natilie Giron

3 lbs Country Style Pork Ribs, boneless
1 1/2 C Ketchup
2 T Dijon Mustard
1/4 C Packed Brown Sugar
1/4 C Red Wine Vinegar
2 T Worcestershire Sauce
1 tsp Liquid Smoke Flavoring
1/2 tsp Salt1/2 tsp Pepper
1/4 tsp Garlic Powder


1. Trim excess fat from ribs
2. In a large skillet brown ribs on all sides in oil
3. Put ribs in the crockpot and cover with sliced onion
4. In a bowl combine all sauce ingredients; pour over ribs and onions
5. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours. Stirring occasionally.
6. Shred meat with 2 forks when done.