Appetizers
Crab Rangoon
¼ lb. crab meat, chopped
1 pkg (8 oz.) cream cheese, softened
¼ tsp. A-1 sauce
½ tsp. garlic powder
¼ cup green onions, chopped
1 c. shrimp, chopped into 1/3 in. pieces
1 pkg. wonton wrappers
Oil for frying
Mix crab meat, cream cheese, A-1 sauce, and
garlic powder. Add green onions and shrimp,
stirring only to mix. Place ½ teaspoon of mixture
in center of a wonton wrapper.
Moisten edge of wonton with water and join
two opposite edges, forming a triangle. Press
edges together, sealing mixture inside. Repeat
with remaining mixture. Heat ½ inch oil in skillet
over medium heat and fry wontons about 2
minute per side or until delicately brown.
Lettuce Wraps
1 lb. ground chicken
1 large onion, chopped
2 tbsps bottled minced garlic
1 tbsp soy sauce
¼ c. hoisin sauce
2 teaspoons fresh ginger, grated
1 tablespoon rice wine vinegar
Asian chili pepper sauce to taste
1 can (8 oz.) water chestnuts, sliced and drained
1 bunch green onions, sliced
2 tsp. dark sesame oil
16 boston or bibb lettuce leaves
Carrots, shredded
Peanuts, chopped
Crispy noodles
Sweet and sour sauce
Peanut sauce
Place ground chicken in nonstick skillet. Stir
meet while cooking to break up. Add onion and
continue to cook. Add garlic, soy sauce, hoisin
sauce, ginger, vinegar, and chili pepper sauce.
Cook until meat is done. Add water chestnuts
and green onions; cook until tender. Add
sesame oil. Cook 3-5 minutes. Remove skillet
from heat. Arrange lettuce leaves around outer
edge of large platter and pour chicken mixture
into middle of platter. Serve with carrots,
peanuts, crispy noodles, sweet and sour and
peanut sauces.
Avacado Egg Rolls
Egg rolls:
5-6 avocados, diced and slightly mashed
¼ c. sun-dried tomatoes in oil, finely chopped
¼ c. purple onion, finely diced
¼ c. cilantro, chopped
1 tsp. garlic powderf
1 tsp. salt
1 tsp. pepper 1/8 tsp ground ginger

Egg roll wrappers 1/8 tsp garlic powder

Oil For egg rolls, mix all ingredients, except

wrappers. Wrap mixture up as you would for an
Dripping Sauce: egg roll. Deep fry in hot oil 3 to 4 minutes or
½ c. soy sauce until golden brown. For dipping sauce, mix all
ingredients.
2 tbsp. honey
(Makes 6)
1 tsp black pepper

Entrees
Salmon with Pistachio Basil Butter Chicken Deluxe

¼ c. pistachios, crushed 4 c. Pepperidge Farm herb stuffing, crumbly

10 large fresh basil leaves, chopped ¾ c. margarine, melted

2 garlic cloves, minced 1 pkg. (10 oz.) frozen peas or mixed vegetables

1 stick butter, softened 1 can (10 ½ oz.) cream of chicken soup

1 tbsp lime juice 1 can (10 ½ oz.) cream of celery soup

Salt 1 soup can of milk

Pepper 2 tbsp onion, minced

6 (6 oz. each) 1 1/2 –in thick salmon filets 3 c. chicken, cooked and cubed

½ c. white wine Mix stuffing and margarine together. Press

Preheat oven to 400 degrees. In food
processor,blend nuts, basil leaves and garlic
until finely chopped. Add butter and lime juice
and pulse until incorporated. Season with salt
and pepper. Place salmon filets in 9x13-in dish.
Pour wine over and season salmon with salt and
pepper. Bake about 10 minutes. Put 2 tbsp
pistachio butter on each filet and continue
cooking 4 to 5 minutes.
about ½ of mixture in bottom of 9x13-in glass
pan. Combine all other ingredients and pour
over stuffing in pan. Top with remaining stuffing
mixture. Bake at 350 to 375 degrees for 45
minutes.
Creamy Chicken Rice Casserole
Chicken:
1 (3 to 4 lb.) whole chicken or equivalent For chicken:
amount of chicken breasts Place chicken in large pot along with carrots,
celery, onion, garlic, salt, pepper, poultry
1 can (14 oz.) chicken broth seasoning, sage and red pepper flakes. If broth
3-4 whole carrots doesn’t cover chicken, add more broth or
water. Cook until chicken is fork tender. Save
3-4 celery stalks broth. Cook chicken and dice into bite-sized
chunks.
1 medium onion, quartered
Cook rices according to package directions. Set
1 large garlic clove, sliced aside. Drain mushrooms and add mushroom
liquid to reserved broth to measure 1 ½ cups.
1 tsp. salt Cook onion in butter until tender but not
brown. Remove from heat and stir in flour.
½ tsp fresh ground black pepper
Gradually stir broth into flour mixture. Add half-
1 tsp poultry seasoning and-half. Cook and stir until thick and smooth.
Add rice, mushrooms, chicken pimento, parsley,
½ tsp ground sage salt and pepper. Spray 2-quart casserole with
nonstick cooking spray. Place chicken and rice
Pince of red pepper flakes
mixture in casserole. Sprinkle with almonds.
Rice: Bake at 350 degrees, covered for 30 minutes or
until hot and bubbly.
1 c. cooked white rice
Cashew Chicken
¼ c. cooked wild rice
1 tbsp olive oil
1 can (6 oz.) sliced mushrooms, drained, save
liquid 1 ½ lbs. chicken tenders

½ c. onion, chopped Salt and pepper to taste

½ c. butter 1 pkg. (16 oz.) stir-fry vegetable blend

½ c. flour 4 oz. fresh or canned mushrooms, sliced

1 ½ c. half-and-half cream 1 can (10 ¾ oz.) cream of chicken soup

¼ c. pimento, diced 3 tbsp soy sauce

2 tbsp. dry parsley 1 tsp ginger

1 ½ tsp salt ½ c. cashews

¼ tsp black pepper Whole grain brown rice

½ s. slivered almonds, lightly toasted In large nonstick skillet, heat olive oil. Add
chicken tenders to skillet. Season to taste with
salt and pepper. Sauté chicken until no longer
pink. Remove chicken to serving dish. Add
vegetables and fresh mushrooms; sauté to
desired doneness. If using canned mushrooms,
add when vegetables are at desired doneness.
Return chicken to skillet along with soup, soy
sauce and ginger. Heat until hot and bubbly.
Place in serving dish and garnish with cashews.
Serve with whole grain brown rice. Makes 6
servings.
Scrumptious Crabmeat Casserole
6 tbsp butter
4 tbsp flour
¼ c. water
1 c. half-and-half cream
½ lb. crabmeat
¼ c. green pepper, chopped
Side Dishes
Cheesy Whipped Potatoes
3 lbs. potatoes, peeled, boiled, and slightly
salted
½ c. butter
2 pkgs. (3 oz. each) cream cheese
1 green pepper, chopped
1 bunch scallions, sliced
½ c. cheddar cheese, grated
½ c. Parmesan cheese, grated
Milk, if needed for moisture
1 pimento, chopped
2 hard-boiled eggs, chopped
1 tsp salt
Pepper to taste
½ c. bread crumbs
½ c. grated sharp cheddar cheese
Preheat oven to 350 degrees. In saucepan, melt
butter, blend in flour, stir in water, and then
add half-and-half. Simmer until smooth and
thickened. Add crabmeat, green pepper,
pimento, eggs, salt and pepper. Stir carefully to
avoid breaking up crabmeat. Transfer to a
buttered 1-qt casserole. Top with bread crumbs
and grated cheese. Bake 30 minutes until
golden brown. Makes 4 servings.
Preheat oven to 350 degrees. After potatoes are
cooked, whip with electric mixer until smooth,
add remaining ingredient while continuing to
mix. Mixture should be moist. If not, add a little
milk and more butter. Bake in 9x13-in dish,
uncovered, for 30 minutes. Makes 8-10
servings.
Creamed Corn
24-oz frozen corn
1 pkg. (8 oz.) cream cheese
½ c. butter
½ c. half-and-half cream
1 tbsp sugar 1 tsp salt

Place all ingredients in a slow cooker. Cook on 2 eggs, well beaten

high 3-4 hours. Stir once an hour. Makes 8-10
2 tbsp butter, melted
servings.

Elegant Scalloped Corn ¼ tsp paprika

1 c. milk
1 can cream-style corn

1 can corn, drained ¼ c. onion, diced

Combine all ingredients in large bowl and pour

1 c. Ritz whole wheat or saltine cracker crumbs
into small, buttered casserole dish. Bake at 350
½ c. celery, diced degrees for 50 minutes.

¾ c. cheddar cheese, grated

Desserts
Pumpkin Squares until well blended. Lightly butter 9x13-in glass
baking dish and spread 18 gingersnaps along
1 can (2 c.) pumpkin bottom of dish. Pour half of mixture on top and
¾ c. sugar add remaining gingersnaps and pumpkin
mixture to make layers. Freeze until firm. Let sit
2 eggs approximately 30 minutes before cutting and
serving.
1 tsp. ginger
Pumpkin Pie Crunch
1 tsp. nutmeg
1 can (16 oz.) solid packed pumpkin
1 ½ tsp. cinnamon
1 can (12 oz.) evaporated milk
1 c. pecans, chopped
3 eggs
1 tsp vanilla
1 ½ cups sugar
½ gallon vanilla ice cream, softened
4 tsp pumpkin pie spice
36 gingersnap cookies
½ tsp salt
Combine pumpkin, sugar and eggs in
microwavable bowl. Microwave on medium 1 pkg yellow cake mix
heat for 3 minutes. Let it cool and add spices,
pecans, and softened ice cream. Mix together 1 c. pecans, chopped
1 c. butter or margarine, melted
Whipped topping
Preheat oven to 350 degrees. Grease bottom of
9x13-in pan. Combine pumpkin, evaporated
milk, eggs, sugar, pumpkin pie spice and salt in
large bowl. Pour into pan. Sprinkle dry cake mix
evenly over pumpkin mixture. Top with pecans.
Drizzle with melted butter. Bake for 50 to 55
minutes or until golden. Cool completely. Serve
with whipped topping. Refrigerate leftovers.
Arizona Hash
1/3 c. cooking oil
1 bag (32 oz.) Southern style hash browns,
thawed
2 tbsp taco seasoning
1 lb. bulk pork sausage
1 can (12 oz.) chunk white chicken, drained
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 jar (12 oz.) brown beef gravy
1 jar (12 oz.) chunky salsa
Shredded cheddar cheese and sour cream, for
garnish
In large skillet, heat cooking oil until hot. Add
thawed hash browns and sprinkle with taco
seasoning. Fry hash browns until crisp and
golden brown, stirring often. Remove heat and
reserve. In another large skillet, brown pork
sausage, stirring often to break up clumps, drain
grease and return to skillet. Add chicken, corn,
beans, gravy, and salsa and stir well to combine.
Cook over medium heat until heated through.
Place serving of hash browns on a plate and top
with sausage mixture. Garnish with shredded
cheese and sour cream, if desired. Makes 4
servings.
Creamy Chocolate Chip-Filled Peanut Butter
Cookie Cups
Filling:
3 tbsp butter, softened
3 oz. cream cheese, softened
¼ c. sugar
¼ c. brown sugar, packed
½ c. salted panuts, chopped
½ c. semisweet chocolate chips
Cookie cup:
Peanut butter cookie dough
3 full sheets graham crackers, crushed, optional
Preheat oven to 350 degrees. For filling,
combine butter, cream cheese, sugar, and
brown sugar into bowl. Mix at low speed for 1
minute and then on medium speed until well
combined. Stir in peanuts and chocolate chips.
Refrigerate. For cookie cup, spray mini-muffin
tin with nonstick cooking spray. Place o1
heaping tablespoon of peanut butter cookie
dough in each cup. Spread along bottom and up
the sides. Bake 10 minutes or untl golden
brown. Remove from oven and gently press
center of each cup with end of wooden spoon.
Be careful not to press to far down into the cup.
Cool in pan for 5 minutes. Remove cookie cups
and place upside down on cooling rack; cool 10
to 15 minutes. Spoon 1 ½ heaping teaspoons of
filling into each cup; sprinkle with crushed
graham crackers. Makes 24.
Turtle Pumpkin Pie 3 c. cold milk

¼ c. caramel ice cream topping 1 tub (8 oz.) frozen whipped topping

2 tsp caramel ice cream topping Chocolate syrup

1 graham cracker piecrust Boil water, butter, and salt. Add flour all at
once. Stir until ball forms. Remove from heat.
½ c. pecan pieces Let stand 5 minutes. Add one egg at a time and
2 tbsp pecan pieces beat well with wooden spoon after each egg.
Spread into greased 9x13-in pan. Bake at 400
1 c. milk degrees for 30-35 minutes. Cool. If desired, the
crust can be removed from the pan onto a
2 pkgs (3.4 oz each) vanilla instant pudding mix
serving platter. Beat cream cheese, pudding
1 c canned pumpkin mix, and milk until smooth. Spread over crust.
Refrigerate 20 minutes. Spread with whipped
½ tsp nutmeg topping. Refrigerate. Drizzle with chocolate
syrup just before serving.
1 carton (8 oz.) whipped topping, thawed

Pour ¼ c caramel topping into crust; sprinkle ½ c

pecan pieces over top.

Beat milk, pudding mix, pumpkin, cinnamon,

and nutmeg with wire whisk until blended. Stir
in 1 ½ c whipped topping. Spread mixture into
crust. Refrigerate at least 1 hour. Just before
serving top with remaining whipped topping,
drizzle with remaining 2 tbsp caramel topping
and sprinkle remaining 2 tbsp pecan pieces over
top.

Éclair Torte

1 c. water

½ c. butter

¼ tsp salt

1 c. flour

4 eggs

1 pkg (8 oz.) cream cheese, softened

2 pkgs (3.4 oz. each) instant vanilla pudding mix