Gordon Wallace

Chicken Rizzoto

Salad

Dinner Roll

Chicken Rizzoto

1 medium-size yellow onion

4 tablespoons butter (1/2 stick)

3 cups chicken broth, canned or homemade

1 1/2  cups rice 

Salt and pepper to taste

1/2 cup freshly grated Parmesan

1 cup Heavy whipping cream

1/2 pound chicken breast (cooked and diced)

Peas and carrots

Directions

Prepare the Rice by cooking in the chicken broth

Peel and finely chop the onion.

Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.

Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown.

Add cooked rice, heavy whipping cream, peas and carrots, chicken and cheese.

Grays Rolls

5 cups bathtub warm water

1 cube butter (melted)

1 1/2 -2 Tbsp. salt

3 Tbsp. yeast

3 eggs

12 cups flour

Put warm water in a large bowl with some (or all) of your sugar.  Add the yeast and stir once.  Let water/yeast mixture sit for 8-9 min.  In another bowl, put about 6 cups flour and addd the salt.  When yeast mixture is ready, pur into a mixer and slowly add your flour until the dough is thicker than cake batter.  At this point, add each egg individually, letting them mix in completely before adding the next; then add butter.  After this you will continue to add flour until your dough is firm (about texture of belly fat), but still sticks to your fingers.  Let rise in bowl until doubled inside.  Squeeze into balls and put on baking sheets, then let rise again.  Bake at 325-250 for 15 minutes (until tops are golden brown).  After pulling out of oven, rub butter over the tops letting it melt and enjoy.

Forrest Jensen

Personal Lasagna

Fried Green Beans

Caesar Salad

Sweet Corn Cake

Personal Lasagna

1 Box of lasagna noodles
Large can of Tomato sauce
1 lb.  ground beef
12 oz.  cottage cheese
1/2 cup parmesan cheese
2 cups mozzarella cheese, shredded
8 Ramekins

Boil the lasagna noodles until tender but not overdone.
Take ramekins and place 2 noodles (cut to size) in the bottom. Add tomato sauce, add a layer of meat.
Add another layer of tomato sauce. layer noodles. Layer cottage cheese, parmesan, and mozzarella; add another pasta layer. Add sauce and top with parmesan and mozzarella.

Bake at 375 for 30 min.

Makes 7-8 ramekins.

Fried Green Beans

Wash a trim fresh green beans.  Boil for 5 minutes.  Transfer to frying pan and saute with butter and salt for another 5 minutes.

Sweet Corn Cake

1 pouch Chi-Chi's Sweet Corn Cake Mix or 1 box Jiffy Corn Muffin Mix
1/4 cup melted butter
1/4 cup water
1 (15-ounce) can cream-style corn.
Combine all ingredients in a bowl.  Stir until well combined.  Pour prepared mixture into a 9x5 inch loaf pan.  Bake, uncovered at 350 for 45 minutes or until liquid is absorbed.  Use an ice cram scoop to serve sweet corn cake as a side dish or as dessert.

Mary Wagstaff

Chili

1 yellow onion, chopped

1/2 lb. lean ground turkey

1 Tbsp. chili powder

1/2 tsp. dried oregano

1/2 tsp. cumin

1/2 tsp. ground mustard powder

1 Tbsp. garlic, chopped

1 can (15 oz) pinto beans

1 can (15 oz) black beans

1 can (15 oz) diced tomatoes

1/2 cup chicken broth

1/4 cup black olives

1/4 cup green onions, chopped

top with 1/2 Tbsp. sour cream

Brown turkey, drain extra fat if necessary. Add onions and cook until clear. Add in all of the spices and cook for one minute. Then add in the beans, tomatoes, and broth. Cook until bubbly. 

Corn bread

1/2 cup plus 1/8 cup sugar

1/2 cup melted margarine

1 cup buttermilk

1 cup corn meal

1 cup flour

2 eggs

1/2 tsp. baking soda

1/2 tsp. salt

Combine all.  Bake at 350 for 30 minutes or until edges are golden.

Honey Butter

4 Tbsp. honey added to butter

Raspberry Pretzel Salad

First Layer:  3/4 cube margarine or butter

1 Tbsp. sugar

1/4 cup broken pretzels

Mix well and press into pan.  Bake at 400 for 6-8 minutes

Second Layer: 4 oz. cream cheese

1/2 cup sugar

4 oz. cool whip

Mix cream cheese and sugar.  Fold in Cool Whip.  Spread over crust.

Third Layer: 1 (8 oz.) package frozen raspberries

1 small package raspberry jello

Thaw raspberries; drain juice.  Add enough water to juice to make 1 cup liquid.  Heat to boiling.  Dissolve fellow in hot liquid.  Add fruit and chill until syrupy.  Pour over cream cheese mixture until set (over night).

Gabriela Beltran

Chuletas

Rice

Mashed Potatoes with Gravy

Vanilla Pudding

                                                               Chuletas

Pork chops

Seasoning

Black pepper

Oil

1 Tomato

½ cup of onion slice

1.     Make sure the pan is heated with the oil in it.

2.     The pork chops should be washed and added with seasoning and black pepper on both sides.

3.     Fry them until they are cooked evenly

4.     Add the tomato and onion slice into the pan and let it simmer.

5.     Cook it at medium heat. And then it’s ready to eat!

Rice

1 ½ cup of rice

3 cups of water

½ of teaspoon of onion diced

1 teaspoon of oil

2 cubes of chicken flavor bouillon

1/3 cup of frozen vegetables

1.     Dice the onion finely and add it to the rice cooker along with the 1 teaspoon of vegetable oil.

2.     Add the rice with the 2 cubes of chicken flavor bouillon and also add the frozen vegetables.

3.     Mix it with a spoon and add the 3 cups of water

4.     Start the Rice cooker and it should be done to 30 to 40 minutes.

Vanilla Pudding

1/3 cup sugar

2 Tablespoons cornstarch

1/8 teaspoon salt

2 cups milk

2 egg yolks, slightly beaten

1 Tablespoons butter

2 teaspoons vanilla

4 Strawberries

Whip cream

1.     Mix sugar, cornstarch and salt in 2 quart saucepan

2.     Gradually stir in milk

3.     Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir one minute; remove from heat.

4.     Gradually stir at last half of the hot mixture into egg yolks.

5.     Pour mixture back into saucepan. Boil and stir one minute, remove from heat.

6.     Stir in butter and vanilla.

7.     Pour into dessert dishes. Cover and refrigerate.

8.     After its cold add the whip cream with the strawberries cut in half on the side.

                                                                                                                                                           

Allie Wall

Chicken Fettuccini Alfredo with Vegetables

Garlic Bread

Mandarin Orange Salad

Alfredo Sauce

Prep time: 10 Minutes

Cook Time: 10 Minutes

Serving size: 4

Ingredients                                                                             

1 1/2 cup milk

1 1/2 cup heavy cream

1/2 cup Parmesan cheese, grated

1/2 cup Romano cheese, grated

6 egg yolks from fresh jumbo eggs

Salt and black pepper to taste

Procedures

1.     HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

2.      PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).

3.     SEASON to taste with salt and black pepper. Serve over your favorite pasta. (fettuccini)

Chicken and Toppings

Ingredients

3-4 skinless, boneless chicken breasts

½ bag sugar snap peas

1 green pepper

1 red pepper

½ package baby bellas mushrooms

Olive oil

Salt and pepper to taste

Procedures

Slice chicken into chunks

Place large skillet over medium-high heat and coat with olive oil.

When pan is nice and hot, add chicken. Reduce heat to medium and saute chicken until it turns white. Add more olive oil, as needed.

Chop peppers and mushrooms to desired size. In a large skillet combine mushrooms, peppers, and peas and simmer.

Combine cooked chicken and vegetables and serve with alfredo sauce and noodles.

Garlic Bread

Ingredients

French bread loaf

½ cup butter

1 tsp garlic powder

1 tbs parsley

Procedure

Slice French bread lengthwise and spread with softened butter

Sprinkle with garlic powder and parsley and bake until browned

Mandarin orange salad

Ingredients

60 Ritz crackers

1/4 lb butter

1/4 cup sugar

6oz. frozen orange juice

Can sweetened condensed milk

8 oz. cool whip

3 (8 oz) cans mandarin oranges

Procedures

Crush the ritz crackers, melt the butter separately then drizzle over cracker crumble and mix in the sugar.

Press two thirds of this mixture into the bottom of a glass pan, and set the remaining crumble aside

In a separate bowl mix thawed orange juice and sweetened condensed milk

Fold in the cool whip and mandarin oranges

Carefully spread over the crumble pressed in the pan and sprinkle remaining crumble on top

Let dessert set up in the refrigerator.

Abbie Butcher

Jambalaya

Corn on the Cob

Glazed Lemon Bundt Cake

Jambalaya

1 pkg. (13.5 oz.) Johnsonville Andouille Sausage (cut into ¼ -inch slices)

8 oz. raw shrimp, peeled and deveined

8 oz. boneless, skinless chicken breast

2 tsp. Cajun Creole Seasoning

1 tsp. Olive Oil

1 box (8 oz.) Jambalaya Rice Mix

1 can (14.5) diced Tomatoes, drained and divided

1 tsp. Worcestershire Sauce

2 Tbs. Fresh Parsley, chopped

DIRECTIONS
1. In a bowl, combine sausage, shrimp and chicken with Cajun Creole seasoning; toss to coat

2. In a skillet, heat oil over medium heat.

3. Add sausage, shrimp and chicken, cooking and stirring until shrimp turn pink (3-5 mins).

4. In a saucepan, prepare rice mix according to package.

5. In addition, add ½ of tomatoes into rice.

6. After 12 minutes, add rest of tomatoes, Worcestershire sauce and parsley.

7. Continue to cook on low, covered, until liquid is absorbed and rice is tender. 

8. Add sausage, shrimp and chicken; stir till heated through. 

**Cooked corn on the cob served on the side.

Lemon Bundt Cake 

1 (18.25 oz.) pkg. Lemon Cake Mix

1 (3.4 oz.) pkg. Instant Lemon Pudding Mix

¾ C. Vegetable Oil

4 Eggs

1 C. Lemon-lime soda (carbonated)

DIRECTIONS

1. Preheat oven to 325 and grease 10-inch Bundt pan.

2. Combine cake mix and pudding mix, then stir in the oil in a large bowl. Beat in the eggs, one at a time, then stir in the lemon-lime soda.

3. Pour batter into pan. Bake for 35-40 mins. Allow to cool.

Glaze

2-3 Tbs. Lemon Juice

1 Tbs. Buttermilk

2 C. Powdered Sugar