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