California Grilled Veggie Sandwich

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Blond Brownies

Submitted by:  Audrey Dube


3/4 cup butter, softened
2 cups packed brown sugar
4 eggs
2 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp salt
1-1 1/2 cups chopped pecans


Sauce:
1 cup maple syrup
2 Tbsp butter
1/4 cup evaporated milk


In a mixing bowl, cream butter and brown sugar.  Add eggs, one at a time, beating well after each addition.  Add vanilla.  Combine dry ingredients and gradually add to creamed mixture.  Stir in pecans.  Spread into greased 9x13 pan.  Bake at 350 for 25 to 30 mins.  Cool on wire rack.  For sauce, combine syrup and butter in a saucepan.  Bring to a boil; cook and stir for 3 mins.  Remove from heat; stir in milk.  Serve brownies with a scoup of ice cream, drizzle with sauce and sprinkle with pecans.

Dorito Casserole

Submitted by:  Roxanne Brandeberry (My Mom)


1 7 oz bag of nacho cheese flavored Doritos
1 can cream of chicken soup
3/4 bag of egg noodles
1 can tuna
3/4 can of milk


Boil noodles for 5 minutes.  Drain.  In a large mixing bowl, combine:  1 can tuna, 1 can cream of chicken soup, 3/4 can of milk(use soup can to measure).  Put cooked noodles in a casserole dish .  Crush Doritos in the bag.  Add 1/2 bag to the noodles.  Add 1/2 the mixture and stir.  Add remaining mixture and top with remaining bag of Doritos.  Bake 15 minutes at 350 degrees.

Dad's Crockpot Roast

No not my dad, but Lisa Lauchners dad apparently made this one.  I made this for my family this past Sunday and it was a hit.  Yummy Yummy.


1 beef roast (chuck, bottom, etc)
1 pkg brown gravy mix
1 pkg dry Ranch dressing mix
1 pkg dry Italian dressing mix
1 cup water


Place the beef roast in the crockpot.  Mix together the gravy and dressing mixes with the water.  Pour over the roast.  Cook on low 8-10 hours.  Serve and Enjoy!

Sour Cream Enchiladas

Submitted by:  Heather Lane

1 lb. hamburger or chicken
10-12 tortilla shells
1 (16oz) container sour cream
2 cans cream of chicken soup
Pace picante sauce
1-2 cans chopped green chilies
2-3 cups shredded cheddar cheese
milk


In a skillet, brown meat until cooked thoroughly.  Season with pace picante sauce to taste.  In a sauce pan, combine soup and sour cream.  Add milk to thin out sauce until desired consistency.  Stir occasionally so that the sauce does not stick to the bottom of the pan.  Take torillas and lay on the counter.  On tortilla layer meat, green chilis, and cheese.  Roll up torillas and place in a 9x13 pan.  Put remaining chilies in sauce and about 3 T of picante sauce.  Stir them into the sauce.  Pour the sauce over the tortillas making sure to cover them completely.  Sprinkle cheddar cheese over the top of the torillas.  Cover dish with foil and cook for 45 minutes at 350 degrees.

Olive Garden Salad Dressing

1/2 cup mayonnaise
1/3 cup white vinegar
1 tsp. vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese
2 Tbsp.Romano cheese
1/4 tsp garlic salt OR 1 clove garlic
1/2 tsp Italian seasoning
1/2 tsp. parsley flakes
1 Tbsp. Lemon juice
sugar (optional)


Mix all ingredients in a blender until well mixed.  If this a little tart for your taste, add a bit of sugar.

Grape Salad

Submitted by:  Carolyn Marks


2 lbs.  seedless red grapes
2 lbs.  seedless green grapes
8 oz sour cream
8 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1 cup brown sugar
1 cup pecans
1/2 cup butter


Mix sour cream, cream cheese, sugar, and vanilla.  Pour over grapes and toss.  Refrigerate.  Place butter on a sheet pan and melt in the oven.  Mix pecans with butter on the pan.  Toast for 10-15 minutes at 325.  Sprinkle the brown sugar over the pecans and place back in the oven until brown sugar softens.  Cool the pecan mixture on wire rack (about 30 minutes).  Place pecan mixture in ziploc bag and beat into small pieces.  Sprinkle over the grape mixture and refrigerate overnight.

Grams' Vegetable Beef Soup

This recipe is amazing.  It is one that my Gramps use to make quite a bit for our family!  I love and miss my Grams very much but glad to be able to share some of the amazing things that happened in her kitchen.

Recipe from Delma Martin (My Grams)


1 1/2 lbs stew beef (cut into cubed pieces)
2 bags frozen small butter beans
1 1/2 lbs potatoes (peeled and cubed)
1 bag frozen white corn
2 cans whole tomatoes
1 large onion
1/2 bunch of celery stalks


Simmer beef in about 1 quart of water on medium heat.  Blend tomatoes in a blender, then add to meat.  Simmer about and hour.  Add butter beans, potatoes, celery, and onions.  Simmer for 30 minutes.  Add corn Simmer another 15 minutes.  Enjoy!

Stuffed Mushrooms

Submitted by:  Carolyn Marks


8-16 oz. mushrooms
1/2 cup finely diced onion
4 oz. cream cheese
garlic salt to taste
Bacon bits to equal 4-5 pieces of bacon
melted margarine or butter


Remove stems from mushrooms.  Then brush clean with brush or paper towel.  In measuring cup cook onions in microwave with about 1 Tbsp. butter or margarine until onions are soft.  Add cream cheese, bacon bits, and  garlic salt.  Fill mushrooms then pour melted butter on.  Place half the mushrooms on a 9" microwave proof baking dish, stuffing side up.  Cook on high 1-2 minutes.  Repeat with remaining mushrooms.

Spinach Dip

Submitted by:  Carolyn Marks

1 pkg frozen spinach, cooked
1/2 cup chopped green onion or chives
2 cups mayonnaise
1/4 cup parsley
1/2-1 tsp mustard
salt and pepper


Mix. Chill.  Serve with bread or crackers.

Sausage Bites

Submitted by:  Sandy Altorfer


1 lbs hot sausage
1 pkg (8oz) extra sharp cheddar cheese, grated
3 cups Bisquick


Mix cold and shape.  Bake at 350 for 10 minutes.

Salsa

Submitted By:  Sandy Altorfer


2 med grilled zucchini, diced
1/2 cup tomatoes
2 T red onion
lemon juice
2 T parsley
2 T fresh mint


Mix all ingredients together!

Delicious Chicken Wraps

Delicious Chicken Wraps
Submitted by:  Cooking with Christine
 

1 rotisserie chicken, shredded
1/2 red onion diced
1 package cherry tomatoes, halved
1/2 cup cilantro
1 cup feta
2 avocados, diced
Juice of 1 lemon

Tortillas

Dressing:
1/2 cup lime juice
1/4 cup olive oil
1 tsp salt
1/2 tsp pepper

Sprinkle avocados with lemon juice.

Combine chicken through avocados in large bowl.

Mix dressing ingredients; pour over chicken mixture.

Spoon into tortillas, wrap up, and enjoy!

Buffalo Chicken Dip

Submitted by: Mary Long

8 oz. cream cheese, softened
1/2 cup Ranch salad dressing
1/2 cup any flavor FRANKS REDHOT Sauce
1/2 cup shredded mozzarella
1 can (9.75oz) SWANSON White Premium Chicken Breast, drained

Heat oven to 350 degrees. Place cream cheese into deep baking dish. Stir til smooth.

Mix salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

Bake 20 mins. or until mixture is heated through; Stir. Serve with tortilla chips.