Raspberry Snow

Lrg. Raspberry Jello
2 pkg. frozen raspberries
can of applesauce
16 oz sour cream
bag of mini marshmallows

Add 2C hot water to jello and add applesauce. Add frozen raspberries, pour in 9X13 pan and refrigerate. Mix sour cream and marshmallows and top jello with mixture. Refrigerate overnight or with plenty of time to flavor. You can also make a not so tart strawberry version, just chop up some frozen strawberries.*do not cover with tin foil, makes it taste funny
*Haleigh favorite

Orange or Pineapple Tapioca Salad

3 C. Water

2 tapioca jello

1 small orange or pineapple jello

1 small tub cool whip

1 can drained mandarin oranges or pineapple tidbits

Boil water add tapioca stir until starts to thicken add jello stir til dissolved, let cool, add cool whip and fruit. Refrigerate. Mmmm.

Penne Pasta with Tomato and Fresh Basil

Olive oil

1 medium onion

2-4 cloves garlic
Lrg can petite diced tomatoes

can of tomato sauce

Fresh Basil

1 box Penne

Boil pasta. Saute onion and garlic in oil. Add tomatoes and sauce, heat through. Stir in fresh chopped basil, toss with pasta! Top off with fresh grated parmesan cheese!

STUFFED SHELLS

1 jar (27.7oz) Ragu Old World Style pasta sauce; divided
2 lbs part-skim Ricotta cheese
2 cups part-skim shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
3 eggs
1 TBSP finely chopped Parsley
1 box (12oz) Jumbo Shells, cooked and drained.

Spread 1/2 of sauce in 9x13 pan. Combine ingredients and fill shells with cheese mixture. Arrange in pan and top with remaining sauce.
Bake 350*F for 45 mins.

STICKY BUNS

1 loaf frozen bread, thawed (not raised)
1 small pkg butterscotch pudding mix (1/2 pkg is plenty-not instant)
3/4 stick butter or margarine (melted)
1/2 cup brown sugar
Cinnamon in the utter - sugar if desired.

Cut bread in small pieces and put in bundt pan or 9x13 loaf pan. Sprinkle with pudding mix. Pour butter-sugar mix, drizzle it over pudding mix. Add some nuts (optional). Put heavy plate on top of bundt pan or weighted cookie sheet if using 9x13 pan, to keep from raising. Let stand at room temp over night.
*Next morning* bake at 350*F for 20 mins. Turn upside down onto plate and let caramel drain over rolls.

BEST EVER POPCORN BALLS

1/2 C light corn syrup
1/2 C butter
1C. sugar
1 tsp salt
1 tsp vanilla
food coloring
Combine all ingredients except vanilla. Stir over medium heat until it reaches a good rolling boil. Turn off heat. Cover with lit, let set on burner for 4 minutes. Add vanilla and coloring. Pour over popped corn. Start with a small about of corn, stirring well, adding corn and syrup until each kernel is well coated. Shape into balls, using suckers as the center of the ball, or leave corn in a bowl for snack treats. Wrapping the balls in clear plastic, tied with tie or ribbon.

HAMBURGER PIE

1 lb hamburger
1/2 cup chopped onion

1/2 tsp salt
dash of pepper
1 can (2 cups) cut green beans, drained
1 can tomato soup (don't add water)
5 med. potatoes, (boiled)
1 beaten egg
2 oz American or Cheddar cheese (grated)
Cook meat and onion in large skillet until lightly browned and onion is tender. Stir in soup. Add salt and pepper. Add drained green beans; pour into greased 1 1/2 quart casserole dish. Mas pototoes while hot; add milk and egg. Season with salt and pepper. Spoon into mounds over casserole. Sprinkle potatoes with cheese.
Bake 350*F for 25-30 mins. Makes 4-6 servings.

MOM'S HOMEMADE SALSA

1 lg can of diced tomatoes
1 avacado, grated
5 freen onions (chopped)
1 tsp crushed red pepper
3 radishes, grated
dash of oregano
1 tsp garlic sald

ENGLISH TOFFEE

2 cubes butter (not margarine)
1 cup sugar
3 TBSP water
Combine ingredients in a heavy sauce pan or skillet. Leave on low heat until all the sugar is dissolved. Turn to high heat and stir with a wooden spoon, in one direction only, until mixture pulls away from the side of the pan, begins to turn brown, and begins to smoke. Pour on buttered cookie sheet. Let set a few minutes, then sprinkle on chocolate chips, let melt and spead. Sprinkle chopped walnuts or almonds.
*Leave temp on HIGH until is smokes or the butter will separate out.

CRAB WONTONS

1 pkg imitation crab
4 oz cream cheese
chopped cabbage, onions, carrots

Wrap in Wonton Wrappers. Fry in oil, serve with sweet and sour sauce.

CLAM CHOWDER

Boil for 30-40 mins:
1 med chopped onion
6 celery sticks
6 cubed potatoes
Make sure veggies are completely covered by water.

In separate pan:
3/4 butter, cube melt and add
3/4 cup flour - will get pasty, then add
3/4 cup cream
Add milk to thin (about 2-3 cups) and then heat for 5 mins.

Add paste to veggies, add one can chopped clams (half drained).
Add tsp of each at a time:
pepper
celery salt
seasoned salt

Boil for 10 mins. Serve with crackers and mild cheddar cheese.

The Best Chocolate Chip Cookies

1 cup butter flavored Crisco (not butter)
1 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla
Add 2 eggs, 2 cups flour, 1 tsp baking soda, 1 tsp salt. Mix well.
Add 2 cups chocolate chips.
Bake 350*F for 8-10 mins.

CHICKEN ENCHILADAS

1 chicken (boiled) cover with water and season with salt and pepper and Alpine Touch. Cook until tender and easy to remove from bones. Usually 1 hour. Skin and debone and cut meat into chunks.
I usually just use three chicken breasts instead and save the mess.
Mix with:
1/4 cup chopped onions
1 sm can chopped chillis
1 cup shredded Monterey Jack cheese
4 oz cream cheese (cubed)
1 1/2 can of green chili sauce (mild)

Soften 1 dozen corn tortillas in microwave until pliable. Spoon chicken mixture into individual tortillas and roll up. Place in 9x13 pan and pour remaining can of green chili sauce plus another can over the top. Sprinkle with remaining Monterey Jack cheese.
Bake at 350*F for 15 mins or until hot and cheese is melted and bubbly.

CHINESE CHICKEN SALAD

1 head iceburg lettuce
1 carrot
green onions
3 boiled chicken breasts
Fried egg roll wrappers cut into strips before frying

Dressing: shake up in jar (usually double)
2 tsp salt (4 tsp)
6 TBSP sugar (1/2 cup)
6 TBSP vinegar (3/4 cup)
1 tsp pepper (2 tsp
1/2 cup vegetable oil (1 cup)

CARROT CAKE BARS

2 cups sugar
4 eggs
1 1/2 cup begetable oil
3 (4oz) jars carrot baby food
1 tsp salt
2 tsp soda
2 cups flour

Mix all ingredients together. Pour in grerased jelly roll pan (13x17 3/4). Bake at 350*F for 35-40 mins.

Frosting:
1 (8oz) pkg cream cheese
1 stick butter/margarine
1 lb powdered sugar (2 1/2 cups)
1/2 tsp vanilla
(top with chopped nuts)

CARAMELS

1 cup white sugar
1 cup brown sugar
1/2 lb butter (1 cup)
1 cup Karo syrup
1 cup cream
2 tsp vanilla
1/2 cup nuts (optional)

Mix sugar, butter, syrp, and cream. Cook until firm ball stage (240*F) stirring all the time. Add vanilla and nuts. Pour onto large buttered pan while still warm. Wrap in clephane. Temp on my thermometer is almost 200*.

CABBAGE BURGERS

Dough:
2 TBSP dry yeast
1/3 cup water
2 cups scalded milk
1/2 cup oil
7 cups flour
1/2 cup honey
2 tsp salt
2 eggs (well beaten)
Disolve yeast in 1/3 cup warm water. Combine milk, oil, honey, salt, and cool to lukewarm. Add yeast and eggs. Gradually stir in flour. Beat vigorously, cover and let rise in warm place until double in size (2hrs).

Cabbage mixture:
1 1/2 lbs hamburger
1 lg cabbage
2 med onions
Brown hamburger until light gray, add onion salt and pepper. Shread cabbage and add to hamburger mix. Simmer approx 30 mins. Cool before making into burgers.

Roll dough out and cut into rectangles, spoon cabbage into each rectangle and fold and seal corners. Set on cookie sheet, cook at 375*F for 20 mins. Makes about 20 burgers.

BROCCOLI SALAD

3 cups broccoli floweretts
12 slices bacon (cooked and crumbled)
1 cup red onion (julianne cut)
1 cup sliced fresh mushrooms
1/2 cup shredded cheddar cheese
1/4 cup sunflower seeds
Dressing:
1/ cup Miracle Whip
2 TBSP vinegar
1/4 cup sugar
1 TBSP poppy seeds

Mix all ingredients together and add to salad.

Ziplock Omelets

This works great! This is good for when you're alone or when
all your family is together. The best feature is that no one has
to wait for their special omelet. Have the guests write their name
on a Quart Size Ziploc Freezer Bag with a permanent marker.
1. Crack 2 eggs into the quart size Ziploc bag (not more than 2)
shake to combine them.
2. Put out a variety of ingredients such as: Cheeses, Ham,
Onions, Green Peppers, Tomatoes, Hash Browns, Salsa, Etc.
3. Each guest adds prepared ingredients of choice to their bag
and shake the bag to mix them well.
4. Make sure to get the air out of the bag and zip it up.
5. Place the bags into rolling, boiling water for exactly 13 minutes.
You can usually cook 6-8 omelets in a large pot. If you have more
omelets, make another pot of boiling water.
6. Open and the omelet will roll out easily. Be prepared
for everyone to be amazed.
7. Nice to serve with fresh fruit and coffee cake; everyone gets
involved in the process and it becomes a great conversation piece.

Imagine having these ready the night before, and putting the bag
in boiling water while you get ready. And in just 13 minutes you
have a nice omelet for a quick breakfast.

Toffee Apple Dip

8 oz cream cheese
1/2 C brown suger
1/2 C sugar
1 tsp vanilla
1/2 pkg. toffee chips

Garden Chowder

2 Medium Zucchini
1 Medium onion
2 Tbl. Parsley
1 Tbl. basil
1/3 C. flour
1 tsp. salt
1/4 tsp. pepper
3C. chicken broth
3 chicken bullion cubes
1 tsp lemon juice
1 12oz evaporated milk
1/2 small bag frozen corn
1 12oz diced tomatoes
2 C. shredded cheddar cheese
1/4 C parmesan
pinch of sugar
Saute onion and squash, with parsley and basil in a little olive oil. Stir in flour, salt, and pepper. Gradually stir in chicken broth and bullion and lemon juice. Bring to boil. Cool 2 minutes. Add tomatoes, milk, and corn. Bring to Boil. Simmer 5 minutes. Stir in cheeses and sugar.
Grandma Darlene Frahm's recipe

Sweet-n-Sour Beef

1 lb. ground beef, browned

1/2 C. brown sugar

1/2 C. ketchup

1/4 C. vinegar

2 Tlb. soy sauce

1 C. pineapple juice

(I usually drain the juice off a can of tidbits and use the pineapple to make tapioca jello salad)

Add all ingredients to browned beef, bring to boil and simmer 20 minutes. Serve over rice.

*A Hansen kids favorite

Chicken Marinade

2/3 C. Lemon Juice

1/2 C. soy sauce

1 Tbl. garlic powder

1/4 tsp. pepper

1/8 tsp. salt

1/4 tsp. tobasco

1/4 C. oil

put all ingredients in gallon size freezer bag and add up to 6 lbs of chicken. Marinate no less than 4 hours. BBQ

Pumpkin Cookies

2 spice cake mixes

1 29oz pumpkin

2 bags chocolate chips

Mix it all together and put heaping table spoon fulls onto a parchment paper lined cookie sheet. Bake 350 for 15 mins.

*A Hansen kids favorite!

Calico Beans

1/2 hamburger

1/2 C. onion

3/4 C. brown sugar

2 tsp. vinegar

1 tsp. mustart powder

1/2 C. katchup

1/2 lb. bacon

1 can kidney beans

1 can lima beans

1 can butter beans

1 Lg. can pork & beans

Brown hamburger with onion and cook and crumble bacon. Add everything to cockpot and heat on low for an hour or so. Or faster, put it all in a pan on the stove and heat it through. (1 lb. hamburger can be used and also pre cooked bacon - for those of us who hate to cook bacon)

ORANGE ROLLS

1 pkg yeast
1/4 cup warm water
1 tsp salt
1/2 cup (melted) butter
2 eggs
1/2 cup sour cream
2 3/4-3 cups flour
1 cup coconut toasted
2 TBSP grated orange rind

Soften yeast in warm water. Stir in 1/4 cup sugar, salt, 6 TBSP butter, eggs, and sour cream. Mix well. Add flour to form stiff dough, cover, let rise in warm place about 2 hours until doubled.
Combine 3/4 cup sugar, 3/4 cup coconut and orange rind. Knead dough 15 times. Roll out half of dough to a 12 inch circle, brush with 1 TBSP butter. Sprinkle half sugar-coconut mix on. Cut into 12 wedges. Roll up starting w/ wide end of triangle. Place point down on well-greased 13x9 inch pan. Cover, let rise in warm place about 1 hour.
Bake 350*F for 25-30 mins. Pour glaze over and sprinkle with 1/4 cup toasted coconut.
*Glaze*
Comine in sauce pan 3/4 cup sugar, 1/2 cup sour cream, 2 TBSP orange juice and 1/4 cup butter. Boil 3 mins stirring occasionally.

MEATLOAF

2 slices of white bread (torn into 1/2 inch cubes)

1/3 cup milk

1 egg



Soak bread cubes in milk. Add egg; beat with whisk until well blended. Add onion, celery, Worcestershire sauce, salt, pepper, and poultry seasoning; mix thoroughly. Add meat and mix well. Pour into loaf pan, flatten top with hands or a spoon. Bake uncovered 350*F for 1 hour or until juices are no longer red. (You do not want to over cook but just until meat isn't red).

CAREFULLLY using a spatula to hold loaf in pan, drain off as much fat and extra juice as possible. Combine catsup and brown sugar until sugar is dissolved and spread on top of loaf. Return loaf to oven and heat for 15 mins or until glaze is hot and bubbly. (We make extra glaze to pour over each slice of meatloaf and if we

LEMON SQUARES

1/2 cupbutter
1 cup flour
1/2 cup powdered sugar
Mix and pat into 8x8 pan
Bake 350*F for 15 mins

Beat well:
2 eggs
1 cup sugar

Add:
3 TBSP lemon juice
1/4 tsp salt
Fold in 2 TBSP flour

Pour over crust, bake 350*F for 25 mins and sprinkle with powdered sugar.

BREAD

In bowl add:
2 cups lukewarm water
2 TBSP yeast
1/3 cup sugar
1 1/2 tsp salt
1/4 cup oil
Let stand in bowl for 5 mins.
Add 3 cups of flour to the above mixture and stir.
Add one more cup of flour, stir and begin to knead. Pour 1/2 cup flour on board before beginning to knead. Knead 5-10 mins, adding flour as you go until dough is smooth. Spray bowl with oil, set dough in bowl and let it raise until double in size. Punch down and raise again. Divide dough in half and shape each into a loaf. Raise until double in size.
Bake at 350*F for 35-40 mins. Remove from oven, and take out of pan to cool.

GRANDMA'S ZUCCHINI BREAD

3 eggs
3 cups flour
1 tsp salt
1 TBSP cinnamon
2 cups grated zucchini
2 cups sugar
2 tsp vanilla
1 tsp baking soda
1/4 tsp baking powder

Mix all ingredients well and bake 350*F for 1 hour. Makes 1 lg loaf or 2 sm loaves.

TATOR-TOT CASSEROLE

1 lb hamburger
1 can Cream of Chicken soup
1 sm pkg frozen corn
1 sm pkg frozen tator-tots
1/2 cup milk
grated cheese and onions

In the bottome of a flat casserole pan loosely crumble the raw hamburger. Season with salt and pepper. Scatter chopped onion on top of hamburger. Sprinkle frozen corn over meat. Mix milk and soup together and pour over the corn. Cover the top with frozen tator-tots.
Bake 350*F for 1 hour.
Add grated cheese to meld just before serving.

TACO SOUP

2 lbs ground beef
1 pkg Taco seasoning
1 pkg Ranch Dressing mix
1 can chopped green chiles
1 can pinto beans (drained and rinsed)
1 can black beans (drained and rinsed)
2 cans corn with liquid
3 cans chopped tomatoes
1 white onion chopped
3 tsp dried basil

Brown and drain ground beef in skillet. Add taco seasoning, dressing mix, and green chiles; stir well. Add beans, corn, tomatoes, onion, and basil. Bring to a boil, then simmer about twenty minutes before serving. Garnish with tortilla chips and grated cheese.

STUFFED SHELLS

1 28oz jar Ragu old world style pasta sauce; divided

2 lbs part-skim Ricotta cheese

2 cups part-skim shredded Mozzarella cheese

1/4 cup grated parmesan cheese

3 eggs

1 TBSP finely chopped parsley

1 12oz box Jumbo Shells, cooked and drained

1/8 tsp black pepper

Spread 1/2 of sauce in 9x13 pan. Combine ingredients and fill shells with cheese mixture. Arrange in pan and top with remaining sauce.

Bake 350*F for 45 mins

SHRIMP DIP

1 can tiny shrimp (tuna size can)
1 8oz pkg cream cheese
2 TBSP salad dressing
2 TBSP ketchup
1 tsp Worestershire Sauce
2 shots Tobasco Sauce
1/4 tsp onion powder
1 tsp lemon juice

Mix all ingredients; chill; serve with Frito Scoops

CHEESY BROCCOLI CHICKEN

2 cups water
2 chicken breasts (chopped)
1 16oz pkg frozen broccoli
1 can Campbells Cheddar Cheese condensed soup
1 cup Velveeta cheese
½ cup cheddar cheese

Boil 2 cups water and chicken in a skillet, season with pepper and paprika. Add broccoli and simmer for 8 mins. Add Cheddar Cheese soup, Velveeta cheese, and cheddar cheese. Simmer for 5 mins make sure cheese is fully melted. Serve over rice.

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