Recipes

As more and more recipes come in, I will then begin to separate each recipe into a

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2        Slices Raisin bread or Raisin Pumpernickel bread
2        tablespoons Cream Cheese
1         tablespoon Raspberry Jam
1         tablespoon Chocolate chips (mini)
2        tablespoons chopped pecans

Spread 1 tablespoon of cream cheese on each slice of bread. Spread the Jam over the cream cheese layer on one slice of bread and then sprinkle with chips and pecans. Top with second slice of bread.

Serving Ideas : This is a nice sandwich for a special party, shower or an afternoon tea. You can also trim the crust off and slice the sandwich in triangles or bars.

Recipe By     :Di Richardson
Serving Size : 4
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
4              whole chicken breast -- boneless, skinless
1              large Red delicious apple -- chopped to small bite size
1              large Granny Smith apple -- chopped small
1             teaspoon lemon juice -- Add to apples to keep from darkening.
  1/2           cup celery -- chopped
  1/2           cup slivered almonds
1              can mayonnaise
  1/2           cup sour cream

Cook chicken in pot until tender. Cool and cut into bite size pieces. In a bowl add chicken, chopped apples, and chopped celery. Add mayonnaise and sour cream mixture, enough to moisten and mix well. When ready to serve , sprinkle with almonds on top.

Serving Ideas : This chicken salad was served on a bed of romaine lettuce. In addition, there was a small slice of cantaloupe, watermelon, strawberries, and a half pineapple slice. This is a beautiful colorful lunch or dinner and very refreshing. This was also served with small orange muffins with honey butter. I always serve this for Easter Sunday dinner, and makes a very colorful festive table with decorations for Easter.

NOTES : I had this chicken salad for lunch at a charming tea room in Gatlinburg, TN. I decided to see if I could duplicate the salad, so here is my version and is a hit with my family and friends...

Combine first 7 ingredients in large mixing bowl, beating at med. speed for 2 minutes. Pour into buttered 10" pie pan. (no crust) Drain peaches, saving syrup and place over batter in pan. Beat cream cheese with sugar and 3 Tbs. of reserved peach juice until smooth. Spread over peaches to within l" of edge of batter. Spring top with l Tbs. sugar and l/2 tsp. cinnamon. Bake in pre-heated oven @ 350 degrees for 30-35 minutes until crust is golden brown.

"Out Of This World" Salsa

6-8 Ripe Tomatoes
1 green pepper
1 red pepper
Chopped purple onion
Fresh cilantro
garlic salt
Lime juice (concentrate)
Hot sauce - optional

Chop tomatoes, green pepper, red pepper, onion and cilantro. Add to bowl. Shake garlic salt to liking. Add lime juice to liking and mix well. Chill. Serve with tortilla chips, preferably white corn chips.

Chocolate Peanut Sweeties

1 cup of peanut butter (not reduced or generic brand)
1/2 cup butter, softened
3 cups confectioners sugar
5 dozen mini pretzels
1 1/2 cups milk chocolate chips
1 Tbs. vegetable oil

In a mixing bowl, beat peanut butter and softened butter until smooth. Beat in confectioners sugar until combined. Shape into 1 inch balls; press one on each pretzel. Place on waxed paper lined baking sheets. Refrigerate until peanut butter mixture is firm, about 1 hour. In a microwave-safe bowl or heavy saucepan, add oil and chocolate chips. Heat in microwave till melted. Spoon melted chocolate over top peanut butter balls and then return baking sheet to refrigerator for at least 30 minutes before serving. Store in refrigerator.

I make this at almost every gathering I have, and these little sweeties go fast!

Dumplings

1 stick butter
1 cup water
3 large eggs
1 cup flour

Place water and butter in saucepan over low heat until melted. Put flour in at once and stir till it forms a ball in pan. Let cool. Beat in 1 egg at a time. Heat spoon in hot gravy and drop dumplings in; cook on low heat for 20 minutes.
(I use these for chicken!)

Submitted By: Ruth Bergeron

Oyster Dressing/Stuffing

By: Mary Ashley

5 cups bread crumbs
2 celery stalks chopped
1 medium onion chopped
1 tsp. poultry seasoning
1/4 tsp. salt
1/8 tsp. pepper
2 eggs beaten
1 pint oysters with liquid
1 stick margarine, melted

Use 1/2 to 1 cup hot water till very moist, if not to be put inside of the fowl. Place stuffing in a 9x9x2" baking dish and cover with aluminum foil. Bake 1 hour.

Corn Chowder

By: Di Richardson

3 oz. salt pork
1 large onion, chopped
1 stalk celery, chopped
1 1/2 cups potatoes, diced
2 cups canned chicken broth
1 cup water
2 cups cream corn
2 cups milk
1/4 cups butter
salt and pepper to taste

Fry pork until brown. Add onion and saute 5 minutes. Stir often. Add celery, potatoes, broth and 1 cup water. Cook until potatoes are tender. Add corn and heat 5 minutes. Heat butter and milk and add to soup with salt and pepper.

Red Cabbage

1 Tbsp. margarine
1 medium head red cabbage, shredded
1 cup water
1/4 tsp. salt
1/4 tsp. cloves
1/4 cup sugar
1/4 cup cider vinegar

Melt margarine in kettle. Put in cabbage and saute for 1 minute, stirring. Add water and salt. Cover and cook until tender. Add cloves, sugar and vinegar. Cook until very tender. Serve hot.
Makes 8-10 servings.
Submitted By: Ruth Bergeron

Glaze

By: Joyce Parks

1 1/2 cups powdered sugar
2 Tbs. margarine
1 1/2 tsp. maple flavoring
1-2 Tbs. hot water

Mix all ingredients together and spread on rolls while they are a little warm. Makes 24 rolls.

The day I scrubbed and polished
And swept up every crumb,
Expecting four or five for tea
Not one of them could come;
But when there's gravel on the rug,
And milk spilled on the floor,
Then who comes walking up the steps?
The five I asked before.

Author Unknown