Vegetable Cheese Soup

Provided by Debbie Fritchman - 2002

3 chicken bouillon cubes
1 quart water
1 cup chopped celery
1 small onion, chopped
2 1/2 cup diced potatoes
1 cup diced carrots
1 package frozen mixed vegetables
2 cans of cream of chicken soup
1/2 cup water
1 pound Velvet cheese

Place all ingredients, except 1/2 cup water and Velvet cheese into a large saucepan and boil for 20 minutes.  In a separate saucepan, combine 1/2 cp water and velveeta cheese.  Stir and heat until melted.  Add to vegetables and cook until tender.

Carrot Pennies

Provided by Irene Hammons - 2001

2 cups carrots sliced and cooked until tender, or peeled baby carrots

Boil together:

1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 tsp salt
1 tsp dry mustard
1 tsp worchestershire sauce

Remove from heat

Add 1 can undiluted tomato soup.  Let cool
Add 1 diced green pepper and 1 diced onion
Refrigerate overnight or longer.  Best if made ahead so flavors blend.

Can be eaten as a salad or add to a vegetable salad.

Au Gratin Potatoes

Provided by Dawn Huber - 2001

1 can (10 and 3/4 ounce) condensed cream of chicken soup, undiluted
1 cup (8 ounce) sour cream
3/4 cup butter or margarine, melted and divided
3 tbsp dried, minced onion
1/2 tsp salt
1 package (32 ounce) frozen, southern style hash brown potatoes, thawed
2 1/2 cups shredded cheddar cheese
2 1/2 cups crushed corn flakes

In a large bowl, combine soup, sour cream, 1/2 cup butter, onions, and salt.  Stir in potatoes and cheese.  Transfer into a greased 13x9x2 inch pan.  Toss corn flakes and remaining butter.  Sprinkle over potatoes.  Bake uncovered at 350 degrees for 50 minutes or until heated through.  Yield is 8 to 10 servings

Crab Pizza

Provided by Linda George - 2000

2 8 ounce packages of cream cheese
1 medium onion, chopped
2 tbsp worchestershire sauce

Mix thoroughly and spread into pizza pan.
Top with 1 12 ounce bottle of Crosse and Blackwell seafood cocktail sauce
Onto that, spread 1 pound of crumbled crab meat
Sprinkle with parmesan cheese and coarse ground black pepper
Serve with Triscuit crackers.

Italian Vegetable Dip

Provided by Barbara Proffit - 2000
(friend and neighbor of Ivan and Irene Hammons)

1 16 ounce package of sour cream
1 envelope Italian salad dressing mix

Stir above ingredients together and refrigerate.  Can add sun dried tomatoes in olive oil or roasted red peppers and/or roaster garlic.  Makes 2 cups.

Vegetable Ranch Dip

Provided by Barbara Profit - 2000
(friend and neighbor of Ivan and Irene Hammons)

1 lb package (16 ounces) of Velvet cheese - cut into cubes
1 8 ounce package of source cream
1 cup ranch dressing

Microwave cheese in bowl on high for 3 to 4 minutes, until melted, stirring after 2 minutes.  Let cool for a few minutes, and then stir in sour cream and dressing.  Serve hot with tortilla chips or let cool and serve with vegetables.  Makes 3 cups.

Black Bean Soup

Provided by Jean Root - 1997

1 pound bag of black beans (soak overnight and drain)
3-4 medium potatoes, cubed
12 ounces of ham cut into 5 or 6 large pieces
1 16 ounce can of crushed tomatoes
2 tbsp worcestershire sauce
1/2 onion diced
1 tbsp chili powder
1/2 tbsp crushed red pepper
4 cloves, garlic
3 beef bouillon cubes
1/2 cup salsa

In a large stock pot, place beans and enough water to cover them by about two inches.  Bring to a boil.  Add all ingredients except the salsa.  Simmer for 1 1/2 hours.  Remove the hame and dice.  Remove about 1 cup of band and mash with a fork.  Place diced ham and mashed beans back in the pot.  Add salsa, and simmer for 1/2 hour more.  Thicken with flour as necessary.  Serve with pita bread, and top with sour cream and cheese if desired.

Gumbo

Provided by Jena Root - 1997

1 pound chicken
1 package frozen okra
about 5 green onions chopped
1/2 red onion, chopped
2 tbsp flour
salt/pepper to taste
16 ounce sausage, smoked link
16 ounce can crushed tomatoes
2 tbsp shortening
3 quart water
2 tbsp crushed red pepper
5 cubes of chicken bouillon

Cut up chicken, and remove skin.  Sale, pepper, and flour the chicken.  Fry the chicken until brown.  Slice up a pound of the link sausage.  After the chicken is browned, place the sausage in the same skillet.  Brown the sausage on both sides.  Save the grease from the chicken and sausage.  Fry the tomato, onion, red pepper, and okra in about 2 tbsp of shortening or oil until they become tender.  Make a roux with 2 tsp of oil and t tsp flour.  Stir and brown over a medium-low heat until the roux is as dark as possible without burning it.  Place the chicken and sausage in the roux, and stir.  Then place all ingredients into a heavy, deep, iron pan.  Add water and bouillon cubes and cook for about 2 hours.  The okra will thicken the gumbo as it cooks.  Add 1 cup of rice during the last half hour of cooking.

No Fry French Fries

Provided by Linda George - 1997

Nonstick spray coating
2 or 3 large baking potatoes
1/4 cup grated parmesan cheese
1/2 tsp paprika
1/4 tsp pepper

Lightly spray a 15x10x1 inch baking sheet with nonstick spray.  Cut potatoes lengthwise into thin wedges.  Place in a plastic bag and spray generously with non stick spray.  Combine cheese, paprika, and pepper.  Add to the bag, and close securely.  Skate well to coat potatoes with the seasonings.  Arrange potatoes in a single layer on the baking sheet.  Bake at 425 degrees for 30 minutes or until crisp and fork tender, turning once.  Season with salt.  Makes 4 servings.

Sand

Provided by Shari Hammons - 1996

1 12oz package of vanilla wafers
2 cups cold milk
1 4 serving size vanilla instant pudding
1 8oz tub whipped topping
8 to 10 7oz paper cups

Pour milk into bowl and add pudding.  Mix/blend well with whisk or mixer.  Let stand for 5 minutes.
Crush vanilla wafers in a ziploc bag with a rolling pin.
Stir in the topping and half of the crushed wafers into the pudding.
Put about 1 tablespoon of crushed wafers in the bottom of cups
Fill 3/4 full with pudding mixture
Top with remaining crushed vanilla wafers

Fruit Pizza

Provided by Dawn Huber (1995)

2 cups flour
1/2 cup powdered sugar
1 cup butter, cut into pieces
1 8 ounce package cream cheese, softened
1/2 cup sugar
1 tsp vanilla
3-4 cups assorted fresh fruit
1/4 cup apple jelly, melted

Combine flour and powdered sugar, cut in butter until mixture is crumbly.  Pat mixture on 12" pizza pan, and bak at 350 degrees until browned.  About 8-10 minutes.  Cool.  Beat cream cheese, sugar, and vanilla until fluffy.  Spread over crust.  Arrange fruit on the cream cheese, and brush with jelly.

Shrimp Spread

Provided by Linda George (1995)

2 8 ounce packages cream cheese, softened
2 cans small shrimp, drained
1 Tbs worchestershire sauce
1/2 tsp garlic powder
1 tsp lemon juice
1 cup cocktail sauce

Mix all ingredients except cocktail sauce.  Refrigerate for 24 or more hours.  It may be molded in a pan or mold lined with plastic wrap.  When ready to serve, remove from pan or mold and spread cocktail sauce on top.  Serve with crackers.

Garbage Bread

Provided by Jill Hammons (1994)

1 tube Pillsbury All-Ready Pizza Crust

Use any or all of the following:

Shredded cheddar cheese
Shredded mozzarella cheese
Thinly sliced peperoni
Chopped ham
Cooked bulk sausage
Drained spinach
Drained broccoli bits
1 egg

Roll or spread dough to 7'x14" rectangle.  Mix ingredients of your choice with the egg.  Spread filling over dough, leaving 1" at the ends.  Roll up jelly roll fashion, seal edges.  Cut slits in the top, and place on a cookie sheet.  Bake at 375 degrees for 35 minutes.  Slice and serve hot or cold.  May be reheated.

Cocktail Meatballs

Provided by Sherry Taylor (1994)

1 lb ground beef
1/2 cup dry bread crumbs or oatmeal
1/3 cup minced onion
1/4 cup milk
1 egg
1 Tbs parsley
1 tsp salt
1/2 tsp pepper
1/2 tsp worchestershire sauce

Mix all ingredients together and shape into 1" balls.  Melt 1/4 cup shortening in skillet and brown on all sides.

Sauce:

1 bottle (12 ounce) chili sauce
1 jar (10 ounce) grape jelly

Melt jelly and chili sauce in a large pot.  Spoon in meatballs and simmer for 30 minutes.  Yield:  A bunch

Frosted Cinnamon Refrigerator Rolls

Provided by Linda George

2 pkgs active dry yeast
1/2 cup warm water
2 cups lukewarm milk
1/3 cup sugar
1/3 cup vegetable oil
3 tsp baking powder
2 tsp salt
1 egg
5 to 6 cups flour
4 tbs butter, softened
1/2 cup sugar
1 tbs + 1 tsp cinnamon

Dissolve yeast in warm water.  Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.  Turn onto well-floured surface.  Knead until smooth and elastic, 8-10 minutes.  Place in a greased bowl, and then turn greased side up.  Cover, and let rise until about double in size (approximately 1.5 hours)

Grease 2 13x9" pans.  Punch down dough, and divide into halves.  Roll one half into rectangle, about 15x10".  Spread with half the butter.  Mix 1/2 cup sugar and the cinnamon.  Sprinkle half over rolled out dough.  Roll up beginning at the wide side.  Pinch edge of dough into roll to seal.  Stretch dough to make even.  Cut roll into 15 slices.  Place slightly apart in one pan (3 rolls by 5 rolls).  Wrap pan with foil and refrigerate at least 12 hours, but no longer than 48 hours.  To bake immediately, do not wrap.  Let rise until double, about 30 minutes.  Bake as directed below.

Heat oven to 350 degrees.  Remove foil from pans.  Bake until golden brown (30 to 35 minutes).  Frost with powdered sugar frosting while still warm.

Powdered Sugar Frosting:

Mix 1 cup powdered sugar, 1 Tbs milk, and 1/2 tsp vanilla until smooth and of spreading consistency.  Frosts 1 pan of rolls.

Caramel Pecan Sticky Buns:

Omit frosting.  Before rolling dough into rectangle, heat 1 cup packed brown sugar and 1/2 cup butter until melted.  Remove from heat.  Stir in 2 Tbs light corn syrup.  Divide mixture between the two pans.  Sprinkle each pan with 1/2 cup pecan halves.  Roll dough, slice, put in pans and refrigerate.  Bake as directed.  Immediately invert pan on large tray.  Let pan remain over rolls 1 minute so caramel drizzles over rolls.