|
Recipes |
|
|
Chicken Tettrazini
4 Chicken Breasts
3 C Chicken Broth
1 lb. Fresh Mushrooms, sliced
3 C Celery, diced
1 med. Onion, diced
½ C Butter
2 C Sour Cream
12 oz. Pasta (bow tie) cooked
½ C Grated parmesan
1 lb. Shredded mozzarella
2 cans Cream of Mushroom Soup with roasted garlic
Cook breasts in broth. Discard broth. Sauté onions and celery in butter.
Remove celery and onions from sauté pan and add sliced mushroom. Sauté
mushrooms.
Cut up the cooked chicken. Add sautéed onions, celery and mushrooms. Mix in
the sour cream, cooked pasta, cheeses and soup. Mix all ingredients. Spread
in a buttered 9x13 casserole. Cover and bake for one hour at 350. Serves
10-12.
|
|
Overnight French Toast Bake with Berry
Topping
12 cups cubed (1-inch) soft French bread (about 13 oz)
8 eggs
3 cups half-and-half
¼ cup sugar
1 teaspoon ground cinnamon
½ teaspoon salt
2 teaspoons vanilla
Berry Topping
1 cup sugar
1 tablespoon cornstarch
¼ cup orange juice
1 bag (12 oz) frozen unsweetened mixed berries
3 cups fresh strawberries cut into quarters
Spray bottom and sides of 13x9-inch glass baking dish with cooking spray.
Place bread cubes in baking dish. In a large bowl, beat eggs, half-and-half,
¼ cup sugar, cinnamon, salt and vanilla with wire whisk until smooth. Pour
over bread cubes. Cover tightly. Refrigerate at least 4 hours but no longer
than 24 hours.
Heat oven to 400 degrees. Uncover dish. Bake 25-35 minutes or until golden
brown and knife inserted in center comes out clean.
In a 2-quart saucepan, stir together 1 cup sugar and the cornstarch. Stir in
orange juice until smooth. Stir in mixed berries. Heat to boiling over
medium heat, stirring constantly. Cook about 6 minutes, stirring constantly,
until topping is slightly thickened. Remove from heat.
Just before serving, stir strawberries into topping.
Serve warm over French toast bake.
From Betty Crocker - Most Requested Recipes
|
|
Almond Bars - Faye Learn
from the Hayward Lutheran Cookbook
Crust:
1 c. butter
2 c. flour
1/4 t. almond extract
1/2 c. powdered sugar
Filling:
8 oz. cream cheese, softened
1/2 c. sugar
2 eggs
1 tsp almond extract
Frosting:
1 1/2 c powdered sugar
1/4 c. butter
1 1/2 T. milk
1 tsp almond extract
Toasted slivered almonds
Crust: Combine flour and powdered sugar in bowl. Cut in butter until
crumbly. Pat into 9/13-inch pan. Bake at 350 fro 20 minutes.
Filling: Beat softened cream cheese. Gradually add sugar, eggs and almond
extract. Pour over warm crust. Bake 15-20 minutes. Cool.
Frosting: Beat ingredients until smooth. Spread over cool bars. Top with
chopped slivered almonds.
|
|
|
Orange
Poppy Seed Dressing
3 TBLS Sugar
1 ½ tsp Orange Peel (finely shredded)
2 TBLS Orange Jiuce
2 TLBS White Vinegar
Blend and add slowly
1/3 C. Salad Oil
Stir in:
1 tsp. Poppy Seeds
Serve over fresh fruit, apples, bananas, grapes
(Add finely sliced red onions when serving with spinach leaves, greens,
etc.) |
|
|
Chicken
Hot Dish (by Bev
Jenson - Hayward Lutheran Cookbook)
2 C. diced chicken or turkey
1 can cream of celery soup
1 C. cooked rice
½ tsp. salt
¾ C. mayonnaise
1 C. shredded cheddar cheese or cheddar cheese soup
½ C. slivered almonds or 1 sm. can sliced water chestnuts
1 T. lemon juice
1 can mushrooms, drained
Mix all ingredients together and pour into a casserole dish or 9x13-inch
pan. Crush potato chips or corn flakes mixed with melted butteron top. Bake
at 375 for one hour. |
|
|
Caramel French Toast Bake
Gwyneth Nelson,
Hayward
Lutheran
Church
Cookbook
2 T. light corn syrup
½ c. butter
1 c. brown sugar
6 eggs
1 ½ c. milk
1 tsp vanilla
12 slices bread
Pecans (optional)
Simmer corn syrup, butter and brown sugar in a saucepan until syrupy. Pour
into a 9x13 inch pan. Add optional pecans. Lay 6 slices of bread in pay.
Mix together the eggs, milk and vanilla; pour ½ the egg mixture over bread.
Top with remaining 6 slices of bread, and then pour remaining egg mixture
over bread. Cover and refrigerate overnight. Uncover and bake at 350 for
45 minutes. Cut in squares and serve with syrup. |
|
|
Strawberry Butter Spread
Carolyn Breuer
½ c butter
½ c strawberry jam
1 TBLS lemon juice
Blend together. Serve with bagels, muffins, nut breads, etc. |
|
|
Cream Cheese Walnut Spread
Carolyn Breuer
8 oz cream cheese
¾ c walnuts, slightly chopped
¼ c honey |
|
|
Salsa Dip
Carolyn Breuer
1 c salsa or picante
1 c cream cheese
1 c shredded cheddar cheese
Mix together. Place in serving dish and sprinkle with grated cheese |
|
|
Crustini
1 large loaf
French bread
½ c olive oil
½ c butter, melted
Slice bread into 1-inch wide diagonal slices. Mix together the olive oil
and melted butter. Using a pastry brush, coat each side of the French bread
with the butter mixture. Place buttered slices in a single layer on a
cookie sheet. Bake in a 325 oven, turning when necessary until crisp
throughout. Store in an air tight container. Freezes well. |
|
|
Cranberry Bars
Katherine
Pacovsky
2 c cranberries
2 eggs, well beaten
½ c butter
1 tsp vanilla
mix above ingredients together
1 ¼ c sugar
1 ½ c flour
½ c. chopped nuts
½ tsp salt
Add sugar, flour mixture to cranberry mixture, blending well
Spread in a 9 x 13 inch greased pan. Bake at 350 for 40 minutes. Cool
completely and frost.
Frosting
3 oz. cream cheese, softened
1 tsp milk
2 c. powdered sugar
½ c butter
1 tsp vanilla
Refrigerate until firm before cutting |
|
|
Chip & Veggie Dip
Marilyn Matson
1 pt sour cream
1 pt mayonnaise, not salad dressing
1 pkg. original Ranch Dressing mix
1 tsp dill weed
¼ tsp garlic salt
1 tsp Worcestershire sauce
Mix the above ingredients together. Refrigerate 2-3 hours. Makes 4 cups
and will keep three weeks in the refrigerator. |
|
|
Salted Nut Roll Bars
Carolyn Breuer
24 oz. dry roasted
peanuts
10 oz. mini marshmallows
10 oz. peanut butter chips
3 tbls butter
1 can sweetened condensed milk
Sprinkle ½ jar roasted peanuts in a 9x13 cake pan. Melt butter and peanut
butter chips in microwave for one minute. Add sweetened condensed milk.
Microwave one or two minutes longer. Stir until smooth. Add marshmallows.
Mix together. Pour over peanuts. Spread evenly. Top with remaining
peanuts and press down. |
|
|
Granola
Carolyn Matson
6-8 c rolled oats
2 c walnuts, slightly chopped
2 c whole almonds, slightly chopped
1 ½ c coconut
2/3 c canola oil
1 c maple syrup
Stir together rolled oats, nuts and coconut. Whisk together the oil and
syrup. Pour oil syrup mixture over the oat mixture. Stir together. Spread
in thin layers on baking sheets. Bake approximately 40 minutes at 300-325
degrees. Stir occasionally. Bake until toasted and golden brown. Store in
an air tight container. Keeps nicely in the freezer. |
|
|
Banana Bars
– Sandi Albers
Our Harvest Blessings Cookbook, Kiester, MN
½ c. butter
1 ½ c sugar
2 eggs
¾ c. sour cream
4 mashed bananas
1 t. vanilla
1 t. soda
2 c. flour
Mix in order given. Spread on a greased jelly roll pan. Bake at 375 for 30
minutes.
Cream Cheese Frosting –
Helen Brandt – Hayward Lutheran Cookbook,
Hayward MN
1 (8 oz.) pkg cream cheese, softened
½ c.butter
2 t. vanilla
1 box powdered sugar
1 c. chopped walnuts
Cream all but the
nuts very thoroughly. Add nuts and spread on cooled bars.
|
|
|
Pecan Pie Squares
Crust:
1 C. butter
2 C flour
½ C. powdered sugar
Combine flour and powdered
sugar in bowl. Cut in butter and mix well. Pat firmly into a 9 x 13 inch
pan.
Bake at 350 for 20 minutes.
Filling:
¾ C sugar
¾ C. light corn syrup
2 T. melted butter
1 t. vanilla
2 eggs (slightly beaten)
1 ½ C. pecans, chopped
Mix filling ingredients and
pour over baked layer, spreading evenly.
Bake about 25 minutes or until filling is set.
Cool completely before cutting.
|
|
|
