Okra and Tomatos Ingredients: 3 - 32 oz Pkgs. Frozen Cut Okra 1 - 32 oz Pkg.

IQF Diced Onions 2 - #10 Cans Diced Tomatos

(Drained)

2 - Tablespoons Minced Garlic (in

Oil)

1 - Teaspoon Black Pepper Instructions: Combine all Ingredients in a 4 deep, Full Size Steam table pan. Heat on burner and simmer till ready to serve, or Steam in steamer (Covered) for 15 Minutes.

Pea Pickin' Good Cake (Yellow Cake Mix) from Lenora Coleman-1981

1 package Cake mix, Duncan Hines Butter recipe 4 large eggs 1 can mandarin oranges, juice and all 1/4 cup cooking oil 1 cup chopped pecans Frosting 12 ounces Cool Whip, thawed 3 3/8 ounces instant pudding mix, vanilla (small package) 10 ounces crushed pineapple, with juice 1 cup coconut flakes Directions:

1. CAKE INSTRUCTIONS: 2. Beat together cake mix, eggs, orange juice only and oil. 3. Stir in pecans and mandarin oranges. 4. Grease and flour 3 round cake pans. 5. Preheat oven to 350F Degrees. 6. Bake for 20 minutes or until toothpick inserted comes out dry. 7. Place on wire racks for 10 minutes then invert onto racks and completely cool. 8. Frost cake when cake is cooled. 9. FROSTING INSTRUCTIONS: 1. Fold together Cool Whip, pudding mix, and pineapple. Mix well Completely cover the cake with frosting. Sprinkle with coconut flakes.

Chocolate Applesauce Cake 1 box of chocolate cake mix 2 large eggs 1/2 teaspoon cinnamon 2 cups applesauce 1 12-ounce package chocolate chips 2 tablespoons more sugar, for topping 1/2 cup nuts (Optional) Directions: In mixer, add chocolate cake mix and eggs, Mix well. Add applesauce and cinnamon. Mix. Pour into greased 8 12inch pan. Sprinkle with remaining sugar, chocolate chips and chopped nuts. Bake for 40 minutes at 350 degrees.

CHICKEN & DUMPLINGS

(Makes 6 6 deep Half Pans)
(APPROX. 180 - 10 OUNCE SERVINGS

Ingredients:

6 Cans - (50 oz.) Chicken Broth 6 Cans - (50 oz.) Cream of Chicken Soup 3 Cans - (50 0z.) Cream of Celery Soup 16 Cans (12 oz.) Butter Flavor Canned Biscuits
1 - Gallon of Milk 3 - 10 pound Bags Frozen Pulled, De-boned, White Chicken Meat, 6 cups - Frozen Green Sweet Peas 3 cups - Diced Fresh Carrots 5 pounds - Fresh Diced Onions 1 Cup - Dried or Chopped Minced Garlic 1 Cup - Karo Lite Syrup Cup - Black Pepper Directions: On Medium Heat - In Large Tilt Skillet Start with all the Chicken Broth and Canned Soups, Add in Milk, Onions, Carrots, Garlic, Karo Syrup, Black Pepper, and Chicken Meat. (Stir often to avoid sticking on the bottom of the pan) When it begins to bubble around the edges, begin to add the Canned Biscuits, by pulling them apart (Tear into 6 pieces). Let simmer until dough is done, Then place in 6 deep Steamer Pans and place in food warmer until ready to serve.

1. 2. 3. 4. 5. 6. 7.

Dissolve yeast in cup of 2 cups of lukewarm water. Mix sugar and shortening. Add dissolved yeast to sugar and shortening mixture Alternating, gradually add flour and remaining 1 cups of lukewarm water Cover with wax paper and let rise until doubled in size Knead, and make into rolls by pinching approximately 1 balls, cover with wax paper and let double in size again Bake at 375 until golden brown

CHICKEN SPAGHETTI
APROX. 120 - 10 OUNCE SERVINGS
1 GALLON BOWTIE PASTA IN A FULL SIZE 4DEEP STEAM TABLE PAN CUP OLIVE OIL. POUR IN EACH PAN ADD: 2 CUPS DICED CARROTS 2 CUPS FROZEN PEAS COVER NOODLES WITH WATER AT COOK IN STEAMER FOR 10 MINUTES. DRAIN AND SET ASIDE. IN LARGE PLASTIC BOWL COMBINE: 1 16 OUNCE CAN DICED PIMENTO 2 50 OUNCE CANS CREAM OF CHICKEN SOUP 1 50 OUNCE CAN CREAM OF CELERY SOUP 2 CUPS DICED ONION 4 CUPS SOUR CREAM 3 TABLESPOONS MINCED GARLIC 1 CUP PARMESAN CHEESE 8 CUPS SHREDDED MOZZRELLA CHEESE 1 TABLESPOON PEPPER 3 QUARTS OF MILK 10# CHOPPED CHICKEN MEAT STIR UNTIL BLENDED. STIR IN PASTA NOODLES, PEAS, AND CARROTS. COVER AND BAKE AT 350 FOR 20 TO 25 MINUTES. THIS RECIPE WILL MAKE 4 FULL SIZE STEAM TABLE PANS OR 10 TO 12 HALF SIZE PANS.

TOFFEE BAR CRUNCH PIE

1/3 1 1 1 6 1 CUP CARAMEL DESSERT TOPPING CUPS COLD MILK PACKAGE (4-SERVING SIZE) JELL-O VANILLA FLAVOR INSTANT PUDDING AND PIE FILLING TUB (8 OUNCES) COOL WHIP WHIPPED TOPPING, THAWED BARS (1.4 OUNCES EACH) CHOCOLATE-COVERED ENGLISH TOFFEE, CHOPPED PREPARED GRAHAM CRACKER CRUMB CRUST (6 OUNCES)

SPREAD DESSERT TOPPING ON TOP OF CRUST BOTTOM POUR MILK INTO LARGE BOWL. ADD PUDDING MIX. BEAT WITH WIRE WHISK 2 MINUTES. LET STAND 5 MINUTES. STIR IN WHIPPED TOPPING AND CHOPPED TOFFEE BARS. SPOON INTO CRUST FREEZE 4 HOURS OR UNTIL FIRM. LET STAND AT ROOM TEMPERATURE 15 MINUTES OR UNTIL PIE CAN BE CUT EASILY. GARNISH AS DESIRED. STORE LEFTOVER PIE IN FREEZER. MAKES 8 SERVINGS

CHICKEN AND RICE

1/8 3 3 3 10# 2 2 GALLON OF RICE CUP GARLIC CUP PEPPER 50 OZ. CANS CREAM OF MUSHROOM SOUP 50 OZ. CANS CREAM OF CELERY SOUP 50 OZ. CANS CREAM OF CHICKEN SOUP DICED CHICKEN MEAT (COOKED) 1# 11OZ. DICED PIMENTO CUPS SLIVERED ALMONDS

STEAM GALLON OF RICE IN GALLON WATER UNTIL DONE. COMBINE ALL INGREDIENTS. TOP WITH: 5 BREAD CRUMBS 5 CUPS CHEDDAR CHEESE 5 CUPS MOZZARELLA CHEESE DRIZZLE WITH ENOUGH BUTTER TO MAKE MOIST AND SPRINKLE ON TOP OF CHICKEN MIXTURE. MAKES 24 9 ROUND CASSEROLES

Southern Coconut Pound Cake

1 cup of cooking oil 2 cups of sugar 5 eggs t salt 1 t. baking powder 2 cups flour cup milk 1 t. vanilla 1 (7 oz) can/bag angel flake coconut

Cream sugar and oil then add eggs. Mix all dry ingredients and add with milk to sugar, oil and eggs. Beat well. Add coconut by hand. Bake 1 hour and 5 minutes at 325. Glaze 1 cup sugar stick butter cup milk 1 t. vanilla Mix and bring to boil. When it boils, cook for 1 minute. Pour over cake while in pan and still hot. Let set 1 hours before turning out cake. (I usually just let it set overnight because I am lazy.) Enjoy! Enjoy!

PUMPKIN GOOEY BUTTER CAKES PAULA DEAN FOODTV.COM

CAKE: 1 (18 OUNCE) PACKAGE YELLOW CAKE MIX 1 EGG 8 TABLESPOONS BUTTER, MELTED FILLING: 1 (8 OUNCE) PACKAGE CREAM CHEESE, SOFTENED 1 (15 OUNCE) CAN PUMPKIN 3 EGGS 1 TEASPOON VANILLA 8 TABLESPOONS BUTTER, MELTED 1 (16 OUNCE) BOX POWDERED SUGAR 1 TEASPOON CINNAMON 1 TEASPOON NUTMEG PREHEAT OVEN TO 350 TO MAKE THE CAKE: COMBINE ALL OF THE INGREDIENTS AND MIX WELL WITH AN ELECTRIC MIXER. PAT THE MIXTURE INTO THE BOTTOM OF A LIGHTLY GREASED 13 X 9 INCH BAKING PAN. PREPARE FILLING. TO MAKE THE FILLING: IN A LARGE BOWL, BEAT THE CREAM CHEESE AND PUMPKIN UNTIL SMOOTH. ADD THE EGGS, VANILLA, AND BUTTER, AND BEAT TOGETHER. NEXT, ADD THE POWDERED SUGAR, CINNAMON, AND NUTMEG, AND MIX WELL. SPREAD THE PUMPKIN MIXTURE OVER CAKE BATTER AND BAKE FOR 40 TO 50 MINUTES. MAKE SURE NOT TO OVERBAKE AS THE CENTER SHOULD BE A LITTLE GOOEY.
PINEAPPLE GOOEY CAKE: INSTEAD OF PUMPKIN, ADD A DRAINED 20 OUNCE CAN OF CRUSHED PINEAPPLE TO THE CREAM CHEESE FILLING. BANANA GOOEY CAKE: PREPARE CREAM CHEESE FILLING AS DIRECTED, BEATING IN 2 RIPE BANANAS INSTEAD OF THE PUMPKIN. PEANUT BUTTER GOOEY CAKE: USE A CHOCOLATE CAKE MIX. ADD 1 CUP CREAMY PEANUT BUTTER TO THE CREAM CHEESE FILLING INSTEAD OF THE PUMPKIN.

2004 Wassil Receipe

Individual Mix
3 Cartons Apple Juice 1 Carton Pineapple Juice 3/4th Cup Cinnamon Syrup

Full Batch for 1000 8 oz. servings 14 Individual Mixes

42 - Cartons Apple Juice 14 - Cartons Pineapple Juice 10 - Cups Cinnamon Syrup Add All Ingredients to Tilt Skillet Bring to a boil. Transfer to large Containers for serving.

Spaghetti Sauce & Lasagna Sauce 40 lbs Ground Beef 1 - 5 lb. Bag Fresh Diced Onion 1 - 5 lb. Bag Fresh Diced Bell Pepper 1- jar (32 oz) Chopped garlic in Oil 4 - large cans Tomato Sauce (6 lbs 6 oz.) 1 - Large can (6 lb. 6 oz) Diced Tomatos 1 - Gallon Water 3 - cups Oregano Leaves (Finely Chopped) 1 - Cup Dry Italian Seasoning 1- Cup Corn Syrup (Optional) DIRECTIONS: Pre Heat Oven to 350 degrees In Tilt Skillet - Brown the Ground Beef, then drain excess water & grease. On low heat, add onion, bell pepper, oregano, garlic, & Italian seasoning. Add diced tomatos, tomato sauce, and water. While meat simmers, Cottage Cheese Sauce Combine and mix well. 10 - lbs. Cottage Cheese 1 - Cup Parsley Flakes 1 Dozen Eggs Grated Parmesan Cheese Grated Mozzarella Cheese Now assemble your Lasagna. Layer meat sauce, pasta, meat sauce, cottage cheese sauce, sprinkle mozzarella cheese, and Parmesan cheese. Make three (3) layers topping it off with pasta and meat sauce and a sprinkling of cheese. Bake covered at 3a50 degrees for 30 minutes then un covered for 20 minutes. Serve.

MEXICALI CASSEROLE
Makes approximately 150 servings 4 3 2 2 2 1 2 2 #10 cans chili with beef #10 cans whole kernel corn, drained #10 cans tomatoes #10 cans ranch style beans or pinto beans, drained pounds diced onion 5# corn bread mix batter prepared but not baked pounds shredded cheddar cheese pounds shredded mozzarella cheese

Mix first five ingredients. Pour into baking dish Mix cheese into cornbread batter mix. Spoon batter mix around the edges of the baking dish. Bake at 350 degrees for 30 minutes. Makes approximately 33 9 inch round pans.

ENGLISH RICE PUDDING

SOUTHERN LIVING FAVORITES 2004 3 CUPS COOKED LONG-GRAIN RICE 2 CUPS HOT MILK 2 CUPS HOT WHIPPING CREAM 4 EGGS, LIGHTLY BEATEN 1 CUPS SUGAR 1 CUP RAISINS 1 TEASPOON VANILLA EXTRACT TEASPOON SALT 2 TABLESPOONS BUTTER OR MARGARING, CUT UP TEASPOON GROUND NUTMEG LEMON SAUCE (OPTIONAL) STIR TOGETHER FIRST 8 INGREDIENTS UNTIL THOROUGHLY BLENDED. POUR INTO A GREASED 13 X 9 INCH BAKING DISH; DOT WITH BUTTER, AND SPRINKLE EVENLY WITH NUTMEG. PLACE BAKING DISH IN A LARGE PAN; ADD HOT WATER TO PAN TO A DEPTH OF 1 INCH. BAKE AT 350 FOR 1 HOUR OR UNTIL LIGHTLY BROWNED AND SET. COOL SLIGHTLY, AND CUT INTO SQUARES. SERVE WITH LEMON SAUCE IF DESIRED. MAKES 18 SERVINGS.

LEMON SAUCE
1 2 1/8 1 1 CUP WATER CUP SUGAR TABLESPOONS CORNSTARCH TEASPOON SALT TABLESPOON BUTTER OR MARGARINE TABLESPOON GRATED LEMON ZEST CUP FRESH LEMON JUICE

STIR TOGETHER FIRST 4 INGREDIENTS IN A SMALL SAUCEPAN UNTIL SMOOTH. COOK, STIRRING CONSTANTLY, OVER MEDIUM HEAT 5 MINUTES OR UNTIL THICKENED. REMOVE FROM HEAT, AND STIR IN BUTTER, ZEST, AND LEMON JUICE. SERVE WARM OR COLD. MAKES ABOUT 1 CUPS

TATOR TOT HAMBURGER PIE

Single Parent Casserole Care Recipe
40 POUNDS OF HAMBURGER MEAT BROWNED 2 PACKAGES (2# EA.) OF FROZEN ONION 3 #10 CANS OF TOMATO SAUCE 3 #10 CANS MARINARA SAUCE 2 #10 CANS OF PEAS OR GREEN BEANS 2 #10 CANS OF CORN
4 TABLESPOONS OF PEPPER 1 CUP GARLIC 5 5# BAGS OF TATOR TOTS 3 5# BAGS GRATED CHEDDAR CHEESE To browned hamburger meat add all of remaining ingredients except tator tots and cheese Cover bottom of container with tator tots, cover with meat mixture, then sprinkle cheese on top.

CHICKEN AND DUMPLINGS Single Parent Casserole Care

Make this recipe as is it has been doubled. 4 3 3 2 3 5 3 2 2 2 1 5# 42 2 50 ounce cans of chicken broth #10 cans whole new potatoes (diced) 2# packages of diced carrots 2# packages on diced onion 2# packages of green peas 50 ounce cans of cream of chicken soup 50 ounce cans of cream of mushroom soup 10# boxes of diced white chicken Cups garlic minced Cup pepper 1# cans of diced pimentos gallon of milk package of buttermilk biscuit mix ounces of buttermilk 5# packages of grated cheddar cheese

Mix all ingredients except buttermilk biscuit mix and buttermilk. Heat. Make biscuit mix and pinch off small amounts to make dumplings and place in heated chicken mixture. (instead of biscuit mix can use canned biscuits and pinch into small pieces to make dumplings) Heat until dumplings are almost done. Place chicken and dumplings into container.

ENGLISH RICE PUDDING

Southern Living 2004 Annual Recipes 3 2 2 4 1 1 1 2 CUPS COOKED LONG GRAIN RICE CUPS HOT MILK CUPS HOT WHIPPING CREAM EGGS, LIGHTLY BEATEN CUPS SUGAR CUP RAISINS TEASPOON VANILLA EXTRACT TEASPOON SALT TABLESPOONS BUTTER OR MARGARINE CUT UP TEASPOON GROUND NUTMEG

LEMON SAUCE (OPTIONAL) Stir together first 8 ingredients until thoroughly blended. Pour into a greased 13 x 9 inch baking dish; dot with butter, and sprinkle evenly with nutmeg. Place baking dish in a large pan; add hot water to pan to a depth of 1 inch. Bake at 350 for 1 hour or until lightly browned and set. Cool slightly, and cut into squares. Serve with lemon sauce if desired.

LEMON SAUCE
SOUTHERN LIVING 2004 ANNUAL RECIPES 1 2 1/8 1 1 CUP WATER CUP SUGAR TABLESPOONS CORN STARCH TEASPOON SALT TABLESPOON BUTTER OR MARGARINE TABLESPOON GRATED LEMON ZEST CUP FRESH LEMON JUICE

STIR TOGETHER FIRST 4 INGREDIENTS INTO A SMALL SAUCEPAN UNTIL SMOOTH. COOK, STIRRING CONSTANTLY, OVER MEDIUM HEAT 5 MINUTES OR UNTIL THICKENED. REMOVE FROM HEAT, AND STIR IN BUTTER, ZEST, AND LEMON JUICE. SERVE WARM OR COLD.

COCONUT SHEET CAKE

SOUTHERN LIVING 2004 ANNUAL RECIPES 3 LARGE EGGS 1 (8 0UNCE) CONTAINER OF SOUR CREAM 1/3 CUP WATER 1 (8.5 OUNCE) CAN CREAM OF COCONUT TEASPOON VANILLA EXTRACT 1 (18.25 OUNCE) PACKAGE WHITE CAKE MIX COCONUT-CREAM CHEESE FROSTING BEAT EGGS AT HIGH SPEED WITH AN ELECTRIC MIXER 2 MINUTES. ADD SOUR CREAM, 1/3 CUP WATER, CREAM OF COCONUT, AND VANILLA, BEATING WELL AFTER EACH ADDITION. ADD CAKE MIX, BEATING AT LOW SPEED JUST UNTIL BLENDED. BEAT AT HIGH SPEED 2 MINUTES. POUR BATTER INTO A GREASED AND FLOURED 13X9 INCH PAN. BAKE AT 325 FOR 40 TO 45 MINUTES OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL CAKE IN PAN ON A WIRE RACK. COVER PAN WITH PLASTIC WRAP AND FREEZE CAKE 30 MINUTES. REMOVE FROM FREEZER. SPREAD COCONUT CREAM FROSTING ON CHILLED CAKE. COVER AND STORE IN REFRIGERATOR.

COCONUT CREAM CHEESE FROSTING

SOUTHERN LIVING 2004 ANNUAL RECIPES 1 3 1 1 1 (8 OUNCE) PACKAGE CREAM CHEESE, SOFTENED CUP BUTTER OR MARGARING, SOFTENED TABLESPOONS MILK TEASPOON VANILLA EXTRACT (16 OUNCE) PACKAGE POWDERED SUGAR, SIFTED (7 OUNCE) PACKAGE SWEETENED FLAKED COCONUT

BEAT CREAM CHEESE AND BUTTER AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY; ADD MILK AND VANILLA, BEATING WELL. GRADUALLY ADD SUGAR, BEATING UNTIL SMOOTH. STIR IN COCONUT.

STRAWBERRY-LEMON SHEET CAKE

SOUTHERN LIVING 2004 ANNUAL RECIPES 2 CUPS CAKE FLOUR 1 CUPS SUGAR 2 TEASPOONS BAKING POWDER TEASPOON SALT 3 LARGE EGGS CUP WHOLE MILK CUP VEGETABLE OIL CUP BUTTER, MELTED AND COOLED 1 TABLESPOON GRATED LEMON RIND 1 TABLESPOON FRESH LEMON JUICE STRAWBERRY-LEMON FILLING 1 CUPS WHIPPING CREAM 6 TABLESPOONS SUGAR LINE A LIGHTLY GREASED 15 X 10 INCH JELLYROLL PAN WITH PARCHMENT PAPER; LIGHTLY GREASE PARCHMENT PAPER. COMBINE CAKE FLOUR AND NEXT 3 INGREDIENTS IN A LARGE BOWL WHISK TOGETHER EGGS AND NEXT 5 INGREDIENTS IN A MEDIUM BOWL UNTIL MIXTURE IS BLENDED; WHISK INTO DRY INGREDIENTS JUST UNTIL BLENDED. POUR BATTER INTO PREPARED PAN BAKE AT 350 FOR 30 MINUTES OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PAN ON A WIRE RACK. INVERT CAKE ONTO WIRE RACK, AND REMOVE PARCHMENT PAPER; LET CAKE COOL COMPLETELY. TRANSFER CAKE TO A LARGE CUTTING BOARD.

STRAWBERRY-LEMON SHEET CAKE CONTINUED. CUT SHEET CAKE IN HALF TO MAKE 2 RECTANGLES. PLACE 1 CAKE LAYER ON A SERVING PLATE; SPREAD TOP WITH HALF OF STRAWBERRY-LEMON FILLING. TOP WITH REMAING CAKE LAYER. SPREAD REMAINING FILLING OVER TOP. BEAT WHIPPING CREAM AND 6 TABLESPOONS SUGAR AT HIGH SPEED WITH AN ELECTRIC MIXER UNTIL STIFF PEAKS FORM; SPOON INTO A 1 GALLO9N ZIP TOP FREEZER BAG. PRESS WHIPPED CREAM INTO 1 CORNER OF BAG REMOVING EXCESS AIR, AND SNIP A INCH HOLE IN CORNER OF BAG. PIPE WHIPPED CREAM VERTICALLY ONTO CAKE SIDES.

STRAWBERRY-LEMON FILLING 1 6 (16 OUNCE))PACKAGE WHOLE FROZEN STRAWBERRIES TABLESPOONS SUGAR, DIVIDED CUP FRESH LEMON JUICE CUP ALL-PURPOSE FLOUR

BRING STRAWBERRIES, 4 TABLESPOONS SUGAR, AND LEMON JUICE TO A BOIL IN A MEDIUM SAUCEPAN, AND COOK 5 MINUTES. WHISK TOGETHER REMAINING 2 TABLESPOONS SUGAR AND FLOUR IN A SAUCEPAN. WHISK IN STRAWBERRY MIXTURE; COOK OVER MEDIUM HEAT 5 MINUTES OR UNTIL THICKENED AND BUBBLING AROUND EDGES. POUR INTO A GLASS BOWL; COVER SURFACE WITH PLASTICE WRAP. CHILL AT LEAST 2 HOURS.

BEEF STROGANOFF
20 10 3 7 3 1 5 POUNDS HAMBURGER (BROWNED) POUNDS VELVEETA CHEESE 5 POUND BOWTIE PASTA BOXES (2.0 OZ 2 PER BOX) LIPTON ONION SOUP MIX QUARTS AND 1/2 GALLON MILK POUNDS SOUR CREAM

BROWN HAMBURGER MEAT AND SET ASIDE. COOK PASTA UNTIL ALMOST DONE, DRAIN, AND STIR IN REMAINING INGREDIENTS INCLUDING HAMBURGER MEAT. MAKES 42 9 ROUND CASSEROLES.

BANANA-NUT CREAM CHEESE BREAD

SOUTHERN LIVING JANUARY 2005 1 2 2 3 1 1 CUP BUTTER, SOFTENED (8 OUNCE) PACKAGE CREAM CHEESE, SOFTENED CUPS SUGAR LARGE EGGS CUPS ALL-PURPOSE FLOUR TEASPOON BAKING POWDER TEASPOON BAKING SODA TEASPOON SALT CUPS MASHED BANANAS (1 POUNDS UNPEELED BANANAS, ABOUT 4 MEDIUM) CUP CHOPPED PECANS, TOASTED TEASPOON VANILLA EXTRACT

BEAT BUTTER AND CREAM CHEESE AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY. GRADUALLY ADD SUGAR, BEATING UNTIL LIGHT AND FLUFFY. ADD EGGS, 1 AT A TIME, BEATING JUST UNTIL BLENDED AFTER EACH ADDITION. COMBINE FLOUR AND NEXT 3 INGREDIENTS; GRADUALLY ADD TO BUTTER MIXTURE, BEATING AT LOW SPEED JUST UNTIL BLENDED. STIR IN BANANAS, PECANS, AND VANILLA. SPOON BATTER INTO 2 GREASED AND FLOURED 8 X 4 INCH LOAFPANS. BAKE AT 350 FOR 1 HOUR OR UNTIL A LONG WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN AND SIDES PULL AWAY FROM PAN, SHIELDING WITH ALUMINUM FOIL LAST 15 MINUTES TO PREVENT BROWNING, IF NECESSARY. COOL BREAD IN PANS ON WIRE RACKS 10 MINUTES. REMOVE FROM PANS, AND COOL 30 MINUTES ON WIRE RACKS BEFORE SLICING. SEE ALTERNATIVE RECIPES FOLLOWING ON NEXT PAGE

ALTERNATIVE CREAM CHEESEBANANA-NUT BREAD RECIPES

CREAM CHEESE-BANANA-NUT MUFFINS: TO BAKE MUFFINS, SPOON BATTER EVENLY INTO 24 PAPER-LINED MUFFIN CUPS. BAKE AT 350 FOR 25 MINUTES OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PANS 10 MINUTED. REMOVE FROM PANS, AND COOL COMPLETELY ON WIRE RACKS. MAKES 24 MUFFINS. ORANGE-PECAN-TOPPED CERAM CHEESE-BANANA-NUT BREAD: PREPARE BREAD BATTER AS DIRECTED, AND SPOON INTO DESIRED PANS. SPRINKLE 1 CUP COURSELY CHOPPED, TOASTED PECANS EVENLY OVER BATTER IN PANS. BAKE AS DIRECTED. COOL BREAD OR MUFFINS IN PANS 10 MINUTES; REMOVE FROM PANS TO WIRE RACKS. STIR TOGETHER 1 CUP POWDERED SUGAR, 3 TABLESPOONS FRESH ORANGE JUICE, AND 1 TEASPOON GRATED ORANGE RIND UNTIL BLENDED. DRIZZLE EVENLY OVER WARM BREAD OR MUFFINS, AND COOL 30 MINUTES ON WIRE RACKS. TOASTED COCONUT-TOPPED CREAM CHEESE-BANANA-NUT BREAD: PREPARE AND BAKE BREAD OR MUFFINS IN DESIRED PANS. WHILE BREAD IS BAKING, STIR TOGETHER CUP BUTTER, CUP GRANULATED SUGAR, CUP FIRMLY PACKED BROWN SUGAR, AND CUP MILK IN A SMALL SAUCEPAN OVER MEDIUM HIGH HEAT; BRING TO A BOIL, STIRRING CONSTANTLY. REMOVE FROM HEAT. STIR IN 1 CUP CHOPPED TOASTED PECANS; 1 CUP SWEETENED FLAKED COCONUT; AND 2 TEASPOONS VANILLA EXTRACT. REMOVE BAKED BREAD OR MUFFINS FROM OVEN, AND IMMEDIATELY SPREAD TOPS WITH COCONUT MIXTURE. BROIL 5 INCHES FROM HEAT 2 TO 3 MINUTES OR JUST UNTIL TOPPING STARTS TO LIGHLY BROWN. COOK IN PANS ON WIRE RACKS 20 MINUTES. REMOVE FROM PANS, AND COOL 30 MINUTES OF WIRE RACKS BEFORE SLICING.

ALTERNATIVE CREAM CHEESEBANANA-NUT BREAD RECIPES CONTINUED

CINNAMON CRISP-TOPPED CREAM CHEESE-BANANA-NUT BREAD: PREPARE BREAD BATTER AS DIRECTED, AND SPOON INTO DESIDRED PANS. STIR TOGETHER CUP FIRMLY PACKED BROWN SUGAR, CUP CHOPPED, TOASTED PECANS; 1 TABLESPOON ALL-PURPOSE FLOUR, 1 TABLESPOON MELTED BUTTER, AND 1/8 TEASPOON GROUND CINNAMON. SPRINKLE MIXTURE EVENLY OVER BATTER. BAKE AND COOL AS DIRECTED. PEANUT BUTTER STREUSEL-TOPPED CREAM CHEESE-BANANANUT BREAD: PREPARE BREAD BATTER AS DIRECTED, AND SPOON INTO DESIRED PANS. COMBINE CUP PLUS 1 TABLESPOON ALL-PURPOSE FLOUR AND CUP FIRMLY PACKED BROWN SUGAR IN A SMALL BOWL. CUT IN CUP BUTTER AND 3 TABLESPOONS CREAMY PEANUT BUTTER WITH A PASTRY BLENDER OR FORK UNTIL MIXTURE RESEMBLES SMALL PEAS. SPRINKLE MIXTURE EVENLY OVER BATTER IN PANS. BAKE AND COOL AS DIRECTED.

BANANA-NUT CREAM CHEESE BREAD

SOUTHERN LIVING JANUARY 2005 1 2 2 3 1 1 CUP BUTTER, SOFTENED (8 OUNCE) PACKAGE CREAM CHEESE, SOFTENED CUPS SUGAR LARGE EGGS CUPS ALL-PURPOSE FLOUR TEASPOON BAKING POWDER TEASPOON BAKING SODA TEASPOON SALT CUPS MASHED BANANAS (1 POUNDS UNPEELED BANANAS, ABOUT 4 MEDIUM) CUP CHOPPED PECANS, TOASTED TEASPOON VANILLA EXTRACT

BEAT BUTTER AND CREAM CHEESE AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY. GRADUALLY ADD SUGAR, BEATING UNTIL LIGHT AND FLUFFY. ADD EGGS, 1 AT A TIME, BEATING JUST UNTIL BLENDED AFTER EACH ADDITION. COMBINE FLOUR AND NEXT 3 INGREDIENTS; GRADUALLY ADD TO BUTTER MIXTURE, BEATING AT LOW SPEED JUST UNTIL BLENDED. STIR IN BANANAS, PECANS, AND VANILLA. SPOON BATTER INTO 2 GREASED AND FLOURED 8 X 4 INCH LOAFPANS. BAKE AT 350 FOR 1 HOUR OR UNTIL A LONG WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN AND SIDES PULL AWAY FROM PAN, SHIELDING WITH ALUMINUM FOIL LAST 15 MINUTES TO PREVENT BROWNING, IF NECESSARY. COOL BREAD IN PANS ON WIRE RACKS 10 MINUTES. REMOVE FROM PANS, AND COOL 30 MINUTES ON WIRE RACKS BEFORE SLICING. SEE ALTERNATIVE RECIPES FOLLOWING ON NEXT PAGE

ALTERNATIVE CREAM CHEESEBANANA-NUT BREAD RECIPES

CREAM CHEESE-BANANA-NUT MUFFINS: TO BAKE MUFFINS, SPOON BATTER EVENLY INTO 24 PAPER-LINED MUFFIN CUPS. BAKE AT 350 FOR 25 MINUTES OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PANS 10 MINUTED. REMOVE FROM PANS, AND COOL COMPLETELY ON WIRE RACKS. MAKES 24 MUFFINS. ORANGE-PECAN-TOPPED CERAM CHEESE-BANANA-NUT BREAD: PREPARE BREAD BATTER AS DIRECTED, AND SPOON INTO DESIRED PANS. SPRINKLE 1 CUP COURSELY CHOPPED, TOASTED PECANS EVENLY OVER BATTER IN PANS. BAKE AS DIRECTED. COOL BREAD OR MUFFINS IN PANS 10 MINUTES; REMOVE FROM PANS TO WIRE RACKS. STIR TOGETHER 1 CUP POWDERED SUGAR, 3 TABLESPOONS FRESH ORANGE JUICE, AND 1 TEASPOON GRATED ORANGE RIND UNTIL BLENDED. DRIZZLE EVENLY OVER WARM BREAD OR MUFFINS, AND COOL 30 MINUTES ON WIRE RACKS. TOASTED COCONUT-TOPPED CREAM CHEESE-BANANA-NUT BREAD: PREPARE AND BAKE BREAD OR MUFFINS IN DESIRED PANS. WHILE BREAD IS BAKING, STIR TOGETHER CUP BUTTER, CUP GRANULATED SUGAR, CUP FIRMLY PACKED BROWN SUGAR, AND CUP MILK IN A SMALL SAUCEPAN OVER MEDIUM HIGH HEAT; BRING TO A BOIL, STIRRING CONSTANTLY. REMOVE FROM HEAT. STIR IN 1 CUP CHOPPED TOASTED PECANS; 1 CUP SWEETENED FLAKED COCONUT; AND 2 TEASPOONS VANILLA EXTRACT. REMOVE BAKED BREAD OR MUFFINS FROM OVEN, AND IMMEDIATELY SPREAD TOPS WITH COCONUT MIXTURE. BROIL 5 INCHES FROM HEAT 2 TO 3 MINUTES OR JUST UNTIL TOPPING STARTS TO LIGHLY BROWN. COOK IN PANS ON WIRE RACKS 20 MINUTES. REMOVE FROM PANS, AND COOL 30 MINUTES OF WIRE RACKS BEFORE SLICING.

ALTERNATIVE CREAM CHEESEBANANA-NUT BREAD RECIPES CONTINUED

CINNAMON CRISP-TOPPED CREAM CHEESE-BANANA-NUT BREAD: PREPARE BREAD BATTER AS DIRECTED, AND SPOON INTO DESIDRED PANS. STIR TOGETHER CUP FIRMLY PACKED BROWN SUGAR, CUP CHOPPED, TOASTED PECANS; 1 TABLESPOON ALL-PURPOSE FLOUR, 1 TABLESPOON MELTED BUTTER, AND 1/8 TEASPOON GROUND CINNAMON. SPRINKLE MIXTURE EVENLY OVER BATTER. BAKE AND COOL AS DIRECTED. PEANUT BUTTER STREUSEL-TOPPED CREAM CHEESE-BANANANUT BREAD: PREPARE BREAD BATTER AS DIRECTED, AND SPOON INTO DESIRED PANS. COMBINE CUP PLUS 1 TABLESPOON ALL-PURPOSE FLOUR AND CUP FIRMLY PACKED BROWN SUGAR IN A SMALL BOWL. CUT IN CUP BUTTER AND 3 TABLESPOONS CREAMY PEANUT BUTTER WITH A PASTRY BLENDER OR FORK UNTIL MIXTURE RESEMBLES SMALL PEAS. SPRINKLE MIXTURE EVENLY OVER BATTER IN PANS. BAKE AND COOL AS DIRECTED.

King Ranch Chicken Casserole (Recipe for Fifty)

Ingredients: 1 - 50 oz. can - Cream of Chicken Soup 1 - 50 oz. can - Cream of Chicken Soup 1 cans ------- Chicken Broth 2 - 28 oz. cans - Rotel Tomatos & Green Chilis 80 --------------- Corn Tortillas Sliced in 1 strips 15 cups --------- Diced Chicken 5 Large Onions - Chopped 20 Cups ---------- Shredded Cheddar Cheese Instructions: In a large bowl, combine Rotel Tomatos, Soups, and Broth. Grease Full size steam table casserole pans. Layer with the tortillas, chicken, onion cheese, and soup mixture. Repeat 2nd time. Make sure the last layer of soup covers the dry ingredients. Bake at 350 degrees for 45 minutes to 1 Hour. Yield: ___ Pans each pan yields approx. ____ servings

CHICKEN- POT-PIE (Evanne)

Double recipe of Pastry Saute: 2 Cups Onion (chopped) 2 Cups Celery (chopped) Add: 1 Bag Diced Cooked Chicken 1 (5 lb.) Bag Mixed Vegetables 2 Cans Cream of Chicken Soup 1 Cans Cream of Celery Soup 1 Can Chicken Broth (lg.) Brush with butter. Place in Pastry lined pans Bake at 350* for one hour.

FRUIT SALAD (Evanne)

Use portions for desired quantity. Prepare/chop and place in drainer. Save the juice for the dressing.

4 Apple (diced) 4 Banana (sliced or chunked) 2 Cups Celery Diced 1 Cup Coconut (flaked) 2 cups Grapes (seedless, whole or halved) 1 Cup Pecan Pieces 2 Cups Pineapple (crushed or chunks)

DRESSING
1/2 of a 3 lb. Pkg. Cream Cheese 1 lemon (juice) Juice from fruit

CHICKEN VEGETABLE SOUP

TASTE OF HOME CHICKEN VOLUME 4, 2005 2 CUPS CHICKEN BROTH 1 CUP FRESH OR FROZEN CORN 1 SMALL CELERY RIB, CHOPPED 1 SMALL CARROT, CHOPPED 1 SMALL ONION, CHOPPED 1 POTATO DICED 1 CUP CUBED CHICKEN CUP CANNED DICED TOMATOES 1 TEASPOON GARLIC SALT AND PEPPER TO TASTE IN SAUCEPAN COMBINE BROTH, CORN, CELERY, CARROT AND ONION. BRING TO A BOIL. REDUCE THE HEAT; COVER AND SIMMER FOR 25 MINUTES OR UNTIL THE VEGETABLES ARE TENDER. STIR IN COOKED CHICKEN, TOMATOES, SALT AND PEPPER; HEAT THROUGH YIELD: 2 SERVINGS FOR RHCC KITCHEN 2 CANS CHICKEN BROTH 1 #10 CAN CORN 2 STALKS OF CELERY, CHOPPED 3 CUPS CHOPPED CARROTS 3 CUPS CHOPPED ONION CUP GARLIC IN WATER 1 #10 CAN NEW POTATOES, QUARTER CUT POTATOES 6 CUPS DICED CHICKEN 2 #10 CANS DICED TOMATOES SALT AND PEPPER TO TASTE STEAM CELERY, CARROTS, ONION, AND GARLIC UNTIL TENDER. ADD REST OF INGREDIENTS AND HEAT UNTIL HOT.

HONEY MUSTARD DRESSING

SOUTHERN LIVING AUG. 2005

1 3 3 2 2 2

CUP MAYONNAISE TABLESPOONS YELLOW MUSTARD TABLESPOONS HONEY TABLESPOONS CHOPPED FRESH BASIL TABLSEPOONS VEGETABLE OIL TEASPOONS CIDER VINEGAR TEASPOON MINCED GARLIC TEASPOON GROUND RED PEPPER

WHISK TOGETHER ALL INGREDIENTS; COVER AND CHILL AT LEAST 4 HOURS.

MEXICAN CHICKEN/KIELBASA SOUP

3 3 2 1 1 1 1 1/8 1/8 4 4 CUPS DICED GREEN BELL PEPPERS CUPS DICED ONION CUPS MINCED GARLIC CANS (28 OUNCE) ROTEL TOMATOES CAN (50 OUNCE) CHICKEN BROTH #10 CAN DICED TOMATOES #10 CAN PINTO BEANS (UNDRAINED)(CAN USE KIDNEY BEANS) #10 CAN HOMINY (UNDRAINDED)(CAN USE GREAT NORTHERN BEANS) CUP CHILI POWDER CUP PAPRIKA CUP CUMIN CUP BROWN SUGAR CUPS DICED CHICKEN CUPS SLICED KIELBASA OR SMOKED SAUSAGE

SALT AND PEPPER TO TASTE COMBINE ALL INGREDIENTS AND HEAT THROUGHLY

Cherry Salad

1 can crushed pineapple 1 can eagle brand 1 can cherry pie filling 1 cup chopped nuts 1 cup miniature marshmallows 1 cool whip (med)

Mix all together in a bowl and refrigerate! Easy!!!

Chinese Salad
head shredded cabbage (or 1 to 2 bags of cole slaw mix) 1 bunch green onions chopped 2 pkgs. chicken flavor Ramen noodles 2 oz. Slivered almonds cup sesame seeds Dressing: cup oil 6 tbsp. Rice vinegar 4 tbsp. Sugar 1 tbsp accent 1 tsp. Salt 1 tsp. Pepper 2 sauce packets of chicken ramen flavoring Toss cabbage and onion. Toast almonds and sesame seeds in oven for about 5 minutes at 350 degrees. Crush uncooked noodles and remove sauce packets from Ramen. Reserve crushed noodles to add to salad just before serving. Put dressing ingredients in a jar and shake well. Refrigerate until ready to serve. Add ramen noodles, almonds, seeds and dressing to cabbage and onion and toss just before serving.

MEXICAN CHICKEN CORN CHOWDER

TASTE OF HOME VOLUME 4, 2004 1 POUNDS BONELESS SKINLESS CHICKEN BREASTS CUP CHOPPED ONION 1 TO 2 GARLIC CLOVES, MINCED 3 TABLESPOONS BUTTER 2 CHICKEN BOUILLON CUBES 1 CUP HOT WATER 1/2 TO 1 TEASPOON GROUND CUMIN 2 CUPS HALF-AND-HALF CREAM 2 CUPS (8 OUNCES) SHREDDED MONTEREY JACK CHEESE 1 CAN (16 OUNCES) CREAM-STYLE CORN 1 CAN (4 OUNCES) CHOPPED GREEN CHILIES, UNDRAINED TO 1 TEASPOON HOT PEPPER SAUCE 1 MEDIUM TOMATO, CHOPPED FRESH CILANTRO, OPTIONAL CUT CHICKEN INTO BITE-SIZE PIECES. IN A DUTCH OVEN, COOK CHICKEN, ONION AND GARLIC IN BUTTER UNTIL CHICKEN JUICES RUN CLEAR. DISSOLVE THE BOUILLON IN HOT WATER. ADD TO PAN ALONG WITH CUMIN; BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER FOR 5 MINUTES. ADD CREAM, CHEESE, CORN, CHILIES, AND HOT PEPPER SAUCE. COOK AND STIR OVER LOW HEAT UNTIL THE CHEESE IS MELTED. STIR IN TOMATO. SERVE IMMEDIATELY; GARNISH WITH CILANTRO IF DESIRED. YIELD: 6-8 SERVINGS (2 QUARTS)