"ORANGE JUICE CHICKEN"

4 or 6 chicken breasts boned
1c. flour
1/2tsp. salt
1/2tsp. pepper
1tsp. curry powder
Sprinkle chicken with garlic salt(Do this before dredging chicken)

1/3c. brown sugar, packed
1/2c. orange juice
1/2c. white wine
1/3c. pure pineapple juice
1 stick of butter or margarine(melted)

**Dredge chicken with 1st part of mixture(dry ingredients). Brown underside first. Use tong to turn chicken. Make the sauce out of the 2nd part.(wet ingredients,sauce). After browning put chicken flat in pan or casserole dish and pour suace over the chicken. Baste serveral times durning the cookingtime.Cook 40min to an hour at 350 degrees F. Decorate with parsley and small red tomatoes and wedges of fresh pineapple.

Sara Conner & LuAnn Zobrist

PASTA E FAGIOLI

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1 pound (1pkg) ditali pasta

1) Brown the ground beef in a large pot over medium heat. Drain most of the fat.
2) Add onion, carrot, celery and garlic and saute for about 10 minutes.
3) Add remaining ingredients, except pasta and simmer for 1 hour
4) About 50 minutes into simmering, cook pasta for about 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5) Add the pasta to the large pot of soup. Simmer for 10 minutes more and serve.

It makes a big pot of soup. I would say it would feed 8 to 10 adults.

Holly Coache

LORI-O COOKIES

2 Packages if Devil Food Mix
4 eggs
1 1/2 cups shorting
1 teaspoon vanilla
1 can cream cheese icing

Mix all ingredients together and roll into small balls. Cook at 350 degrees for 8-10 minutes. Let cookies cool and spread with cream cheese icing, making an Oreo.

Lori Milford

RAISIN FILLED COOKIES

Filling
1 1/3 c sugar
1 c hot water
2 T butter
1 T flour
1/4 t salt
4 c raisins
nuts (optional)
Combine ingredients in order and cook low heat until thick.

3/4 c shortening
1 c sugar
2 eggs (well beaten)
3 1/2 c flour
3 t baking powder
1/2 t salt
1/3 c milk
1/2 t vanilla
Cream shortening and sugar. Add eggs. Sift dry ingredients together and add alternately with milk and vanilla to the creamed. Mix well. Roll dough 1/8" thick on floured board and cut into round shape. Put on filling and put on top dough and place on greased cookie sheet. Pinch dough together to keep filling inside. Bake 375 oven for 8-10min.
Optional: Brush top with egg white and add sugar.

Marilyn Zobrist (Grandma Dorothy Simons recipe)

Easy Macaroni Salad

4 cups macaroni
1 tablespoon white vinegar
1 1/2 cups lite mayo
1 tablespoon sugar
1/2 cup dill relish
1 cup Kraft Crumbled Cheese
1/2 cup red pepper
1/2 cup green pepper
1/2 cup cold peas

Cook the macaroni according to package directions, drain. Then mix everything else all together.Chill for 2 hours then serve.

All of the quantities are just guidelines. I have found the best way is to add as much or as little of the stuff you like or dislike. And season to taste.

Anna Campbell

FIESTA CHICKEN

take your chicken breast and pound it to flaten out (or if it is big - cut in half, this will make a flatter side to place toppings on)

sprinkle taco seasoning all over breast

then top chicken with sour cream, salsa and crushed tortilla chips.

Place on wire rack on cookie sheet. Bake for 20-30min at 375 in oven.

For the last 5min of cooking top with your favorite cheese.



Serve with rice, I love saffron with this recipe but white and brown are good as well.

Anna Campbell

"Baked Beans"

GO GO's BAKED BEANS

2 lg cans baked beans (preferably B&M or Bush's)
1 small can crushed pineapple
1 diced onion
1 pkg bacon (chopped and pre-cooked on the light side)
1 T Lemon juice
1/2 C brown sugar
1/2 C catsup
1/2 C BBQ sauce
salt & pepper

Mix and change amounts to your taste......bake 1 hr at 375 or in crockpot

LuAnn Zobrist

SPAGHETTI SAUCE

1 pound Hot Italian sausage
1 pound hamburger
2 green peppers
1 onion
6-8 garlic cloves
2 15 ounce cans tomato in puree
1 15 ounce can tomato paste
3 15 ounce cans tomato sauce
1 pack Italian seasoning

Combine sausage and hamburger in pan and cook until brown. Do not drain oil. Add onion, peppers, garlic. Cook about 5 minutes longer, until vegetables are starting to get soft. Add remaining ingredients. Bring to a boil and then let simmer about 1 hour. The longer it cooks the better it is. This recipe makes a lot and I usually freeze half of it.

Julie Katsos

MANICOTTI

1 (8 ounce) package manicotti
2 cups mozzarella cheese, shredded
2 cups (15 ounces) ricotta cheese
1/4 cup Parmesan cheese, grated
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 (32 ounce) jar spaghetti sauce

Cook manicotti according to package directions; drain. Cook in single layer on wax paper. Combine cheeses, parsley, salt, and pepper for filling. Spoon filling into manicotti. Spread a thin layer of sauce on bottom of a 9"x13"baking pan. Arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil. Bake at 350 degrees for about 40 minutes. Remove foil; baking 15 minutes longer.

Holly Coache

TURKEY SOUP

Place leftover bones in big stock pot. Cover with water. Add one onion cut into chunks, salt pepper, garlic salt and whatever other spices you like (I usually add basil and marjoram). Boil til meat falls off bones, about 1 hour, give or take. Let cool enough to remove bones from broth. (Can pour it through a strainer.) Add chicken bouillion (cubes or paste) to taste, cut up leftover turkey meat, leftover stuffing, leftover gravy, and carrots. Cook til carrots are tender, then add noodles. Cook til noodles are tender.

Peggy Walker
(This is how Marilyn Zobrist made her soup, but her recipe isn't written anywhere)

Ham and Beans

Cover with water and soak White Northern Beans overnight. Drain and put fresh water on them 3 times. Add fresh water, a ham bone and any remaining juices, one full onion cut in quarters, garlic cloves, salt, pepper. Cook at least 4 hours adding more water as needed.

Marilyn Zobrist

Lemon Meringue Pie

1 pie crust
1 c sugar
1/4 c cornstarch
2 rounded T flour
1/2 c cold water
2 c boiling water
1 t salt
3 eggs
1/3 c lemon juice (2 medium lemons)
1 t grated lemon rind
1 T butter

Blend sugar, cornstarch, flour, salt and cold water in top of double boiler to a smooth paste. Add boiling water, stirring vigorously until smooth and thick. Place over boiling water and cook for 15 minutes, stirring continuously the first 3 or 4 minutes and frequently thereafter. Separate egg whites from yolks. Set whites aside for meringue. Add a little hot mixture to beaten yolks and beat vigorously. Pour egg yolk mixture back into hot mixture stirring vigorously. Remove from heat. Stir in lemon juice, rind and butter. Pour while warm into pastry shell.

MERINGUE

egg whites (from above)
1/4 t salt
1/4 t cream of tartar
1 t lemon juice
6 T sugar

Add salt, cream of tartar, and lemon juice to the egg whites separated earlier. Beat to stiff form then start adding sugar one Tablespoon at a time, beating each addition. Beat to soft shiny points. Pile on pie and brown in oven at 350 for about 15 minutes.

Marilyn Zobrist

Butter Balls

1 c soft butter
1/2 c powdered sugar
Cream together then add:
2 t vanilla
Stir in:
2 c flour
1/2 t salt
Mix in 2 c finely chopped nuts (pecans). Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 until set, but not brown (about 10-12 min). While still warm, roll in powdered sugar. Cool. Roll in powdered sugar again. About 4 dozen.

Marilyn Zobrist

Rice Custard Pudding

1 c cooked rice
3 c milk
3 eggs
1 T butter
1 c raisins
1/2 c sugar
1/4 t salt

Mix eggs and milk. Combine all other ingredients except butter and mix with milk and eggs. Place butter on top and bake at 300 (315) for 45 -60 min.

Dorothy Simons (Marilyn Zobrist's mom)

Pomegranate Jelly

1 box pectin or Sure Jell
3 1/2 c pomegranate juice
5 c sugar

Follow directions for jelly in pectin box. My new box of Sure Jell didn't have the measurements for pomegranate jelly. Luckily I had an old one that did.

Peggy Walker

Barbecue Sauce

1/2 onion chopped and sauteed in butter. 3-4 shakes of tobasco sauce. 1qt (4cups) ketchup,
1 3/4 -2c brown sugar. Juice of 1 lemon (2T Realemon). 2T dry mustard (or 1T wet mustard).
3t liquid smoke. 3T soy sauce.

Mix and simmer 45-60min.

Refridgerates and freezes well.


LuAnn Zobrist

Peanut Brittle

2 c sugar
1 c white karo
1 c water

Boil til it spins a thread. Then add 2 c raw peanuts. Boil til syrup turns a real light gold. Remove from heat and add baking soda. Stir to dissolve. Pour on a large greased cookie sheet. Break when cool. (Do not double)

Marilyn Zobrist

CHEESE BALL

2 8oz. pkgs. cream cheese

1 pkg. corned beef

6 or 7 green onions

1 Tbls. Mayonnaise

1/2 tsp. lemon juice

6-7 shakes garlic salt



Cut up corned beef and mix all ingredients together. Refrigerate. Serve with crackers. Our favorite are wheat thins.



Susan Johnson

Butterscotch Pie

1 1/2c brown sugar
3T butter
3T flour (rounded)
3 egg yolks
1/2t salt (scant)
1/2t vanilla
1 large can canned milk
1/2c water
3 egg whites

Mix brown sugar, butter, flour, egg yolks and salt. Add canned milk and water. Cook in double boiler until thick. Add vanilla. Cool in pan then pour into baked pie shell. Beat egg whites until stiff and add 6T sugar. Top meringue on pie and brown (about 10 min. on 350).

Marilyn Zobrist

PUMPKIN BREAD

Mix together:

1t nutmeg
2c pumpkin
1c corn oil
4 eggs

Then add:

2 1/2c flour
2 1/2c sugar
2t baking soda
1 1/2t salt
1t cinnamon

Grease pans (2 large or 3 medium or 5 small loaves) and fill pans about 3/4 full.
Bake 350 for 50-60min. Done when toothpick comes out clean.

Peggy Walker

GRAPE SALAD

8 oz. cream cheese
8 oz. sour cream
1/2 cup sugar
2 lbs. red grapes (1 package from Sam's Club)
1/2 cup brown sugar
1 cup chopped pecans

Blend softened cream cheese with sour cream and sugar. Rinse grapes and pull off the stems.
Stir cream cheese mixture with grapes. Just before ready to serve, put on a platter and sprinkle brown sugar and pecans on top.

Lori Milford

DILL DIP

1 cup mayonnaise
1 cup sour cream
3 Tbls. parsley
3 Tbls. minced onion
3 tsp. dill weed

Blend above ingredients and refrigerate

Lori Milford

PIE CRUST

1 cup flour
1/4 tsp. salt
1/3 cup shortening
3T. cold water

Combine flour and salt. Add shortening and blend with pie cutter.
Add cold water and blend. Use lots of flour and roll out. Don't roll out dough more that
once or it won't be flakey.

Marilyn Zobrist

TURKEY COOK CHART

Cook at 400 degrees
8 - 10 lb. turkey 2 - 2 1/2 hours
10 - 12 lb. turkey 2 1/2 - 3 hours
14 - 16 lb. turkey 3 - 3 1/4 hours
18 - 24 lb. turkey 3 1/4 - 3 1/2 hours
24 - 30 lb. turkey 3 1/2 - 4 hours
30 lb. and up turkey 5 hours

stuff turkey and cover the body with a thick layer of butter and flour mixture. Completely seal the turkey with foil so that the steam will not come out.

(Lori adds at least an extra 30 minutes to what ever the chart says)

Marilyn Zobrist

HOT SPICED APPLE CIDER

2c sugar
1qt water
2 cinnamon sticks
8 all spice berries
10 cloves
1 piece whole ginger
1qt frozen orange juice (mixed 1 large can)
1c lemon juice
2qt apple cider

Boil water, sugar and spices 5 minutes. Cover and stand 1 hour. Add juices and cider and heat to boiling point, don't boil. Heat when ready to serve.
Serves 25

Marilyn Zobrist

TURKEY STUFFING

1 1/2 cubes butter
3/4 onion
1 c celery
1 c mushrooms

melt butter and sautes ingredients above

16-18 slices of dried bread
2 t salt
1/2 t pepper
1 T poultry seasons
1 1/3 T parsley

Tear bread into big pieces then mix above ingredients and add butter mixture
Add 1 1/2 c hot water

Marilyn Zobrist

Banana Bread

5 large bananas (very ripe)
4 well beaten eggs
1c shortening
2c sugar
4c flour
2t baking soda
1t salt
1c chopped walnuts

Beat bananas until liquid. Add eggs and mix thoroughly. Cream together shortening and sugar then add banana/egg mixture. Beat well. Add flour, soda, and salt. Fold in nuts. Bake in well greased loaf pans at 325 for 60min or until done ( when toothpick comes out dry). Makes 2 large or 3 small loaves.

Marilyn Zobrist

Split Pea Soup

6c water
1 1/2c split peas (1#bag)
2 large onions (chopped)
1/8t pepper
2 stalks celery
1 large potato
1T salt (to taste)
1 large polish sausage (cut into bite size)

Cook everthing together, except sausage, bringing to boil. Turn down and let cook slowly until peas are soft (mushy). Put through colander. Put back on stove and add sausage. Simmer about 1/2 hour before serving. (If I want lots, 1 1/2 times this recipe)

Marilyn Zobrist

BRATZILLIES

4 cubes butter
2 c sugar
8 eggs
6 c flour
pinch salt
2 Lemon rinds
2 T lemon juice

Mix together and refrigerate. Drop small ball of dough on Bratzili iron and cook.

This is Anna Allenbach Zobrist's recipe.

JELLO PRETZEL SALAD

1st layer:

2 cups crushed pretzels, not to fine
3/4 cup melted butter
3 Tbsp. sugar

Mix together, spread in bottom of 9x13 pan, bake at 400 degrees for 8-10 minutes

2nd layer:

8oz cream cheese, softened
1 cup sugar
8oz cool whip

Blend cream cheese and sugar; fold cool whip, spread on cooled crust.

3rd layer:

2- 3oz packages jello, any flavor
2 cups boiling water
2 cups cold water

Make jello in separate pan, when jello is partially set, pour over second layer and refrigerate. You can also add fruit to the jello, if desired. (It is important to make sure the jello is almost set because if not the jello will run into the other layers)

Before serving top with cool whip!

Holly Coache

BAKED ZITI

1 pound ziti
2 onions, chopped
28 oz can crushed tomatoes in puree
1 bay leaf
2 cups ricotta cheese
1/2 cup parmesan cheese, grated
4 Tbsp cooking oil
4 cloves garlic, minced
1/2 tsp salt
1 tsp pepper
3 cups mozzarella cheese, grated
1/2 cup pesto sauce (optional)

Heat oven to 350 degrees. Oil an 9x13 baking dish with 1 Tbsp cooking oil.

In a medium saucepan, heat 3 Tbsp of oil over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic. Add tomatoes, salt and bay leaf. Bring to a simmer and cook until thick, about 10 minutes. Stir in 1/2 tsp pepper. Remove bay leaf.

While tomato concoction is thickening, bring to a boil a large pot of water. Add pasta and cook only 8 minutes. Drain and rinse in cold water.

While pasta is cooking, in a medium bowl, combine the ricotta, 2 cups mozzarella, and half the parmesan, pesto and remaining 1/2 tsp pepper.

Put half the cooked pasta into the oiled baking dish and top with about 1/3 of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then sauce. Top with the remaining mozzarella and parmesan cheese. Bake until bubbling, about 30 minutes. Let sit 5-10 minutes before cutting.

Holly Coache