Anything Quiche

1/2 Cup Mayonnaise
2 Eggs, Beaten
8 oz. Shredded Cheddar Cheese
1 Cup Anything (Bacon, Frozen, chopped spinach - Thawed and squeezed dry, ham, Whatever!)
2 Tbsp. Flour
1/2 Cup Milk
Pie Crust

Mix all together and pour into unbaked pie shell.  Bake at 350 for 40 to 45 minutes.

J.W. Lowell's Delicious Garden Vegetables

2-3 Squash and/or Zucchini
Italian Dressing
Salt and Pepper
Olive Oil

Slice vegetables lengthwise thinly.  Pour italian dressing over vegetables.  Add 2 Tbsp. Olive oil and salt and pepper to taste.  Mix and marinade for 30 minutes or so. 

Place vegetables on heated grill.  Cook until grill marks are dark brown.  Brush with marinade and turn over.  Once again, cook until brown grill marks show on down side.

Cheesy Potatoes

3/4 Pounds Potatoes, peeled and halved
4 Tbsp. Butter
4 Tbsp. Flour
1/2 tsp. Salt
1/2 tsp. Pepper
2 Cups Milk
2 Cups Grated Cheese (try Sharp Cheddar)
2 tsp. Dry Mustard
1 tsp. Worcesteshire Sauce
1 Tbsp. cooking sherry (optional)

place potatoes in pot of cold water.  Bring to boil and boil for 20 to 25 minutes or until nearly cooked. 

While potatoes are cooking, melt butter over low heat in a heavy saucepan.  Blend in flour, salt and pepper.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Stir in milk.  Bring to boil, stirring constantly.  Boil 1 minute.  Stir in grated cheese, dry mustard, worcestershire Sauce, and sherry.  Stir until cheese is melted. 

Cut potatoes into medium chunks and place into casserole.  Pour cheese sauce over.  Cook at approximately 350 until heated and cheese sauce is bubbling (cover with foil optional)

Turkey Burgers ($)(*)

1.3 Pounds turkey, Ground
Herbs, your choice of seasoning
1/8 tsp. garlic salt, optional
1/2 tsp. salt
3/4 Cup Breadcrumbs
2 egg yolks

Mix all together and form into patties.  Cook in pan with a little oil until well browned on both sides.  Makes 6 burgers.

*leftover idea:  Heat leftover pasta sauce.  Simmer cooked burgers in sauce for 3-5 minutes until heated through.  Serve on bun topped with a spoonful of sauce.

Spider Johnnycake

3/4 Cup Cornmeal
1/4 Cup Flour
1 Tbsp Sugar
1/2 tsp. Salt
1 tsp. Baking Powder
1-1/2 Cups milk + 2 Tablespoons Milk
2 Tablespoons Maple Syrup (Optional)
1 Egg, Beaten
2 Tablespoons Butter

Preheat oven to 400 degrees.

Mix Dry ingredients.  Add 1 cup and 2 Tbsp. Milk.  Add beaten egg and maple syrup.  Mix only to dampen ingredients.  Melt butter in cast iron pan or 8x8 inchdish.  Pour mixture into pan and pour remaining 1/2 cup milk over batter.  Do not stir.  Bake at 400 for 25 to 30 minutes.  Serve piping hot

Recipe by Marjorie Standish

Guinness Bread

1 Cup Regular Rolled Oats, plus additional for sprinkling
2 Cups Whole Wheat Flour
1/2 Cup Brown Sugar
2 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt.
1/4 Cup Melted Butter
2 tsp. Vanilla
1 Cup Buttermilk
1 (12 fluid Ounces) can or bottle Guinness

Preheat oven to 400 degrees.  Grease an 8x8 inch baking pan. 

Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl.

In a seperate large bowl, stir together the butter, vanilla, buttermilk and Guinness. 

Pour the flour mixture into the beer mixture and gently stir until well blended.  Pour batter into the prepared baking pan and sprinkle with additional oats if desired.

Bake in preheated oven for approx 50 minutes. 

Good Old Cornbread

1-1/4 Cups Flour
3/4 Cup Cornmeal
1/4 Cup Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1 Cup Milk
1/4 Cup vegetable Oil
1 Egg, Beaten
1-3 Tbsp. Maple Syrup (Optional)

heat oven to 400 degrees.  Grease an 8 or 9 inch square pan. 

Combine dry ingredients.  Stir in milk, oil and egg (and optional maple syrup).

Mix until ingredients are just moistened.  Pour batter into prepared pan.  Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

No Beat Popovers

2 Eggs
1 Cup Milk
1 Cup Flour, sifted
1/2 tsp. Salt

Mix flour and salt.  Break eggs into seperate bowl.  Add milk.  Beat with wooden spoon.  Add flour mixture.  Beat with spoon just enough to mix.  There will still be a big lump of flour in the batter.  Liberally butter 12 muffin tins.  Fill each to 1/2 full.  Place tin in cold oven.  Turn to 425 and bake for 25 minutes.  Serve pining hot with butter.

Recipe by Marjorie Standish

Chicken Stew with Dumplings

2 Pounds Chicken Parts, Skinned
1/4 tsp. Salt
2 Onions, Chopped
3 Large Carrots, Sliced
2 Ribs Celery, sliced
3 Cups Chicken Broth
1 Bay Leaf
1 tsp Dried Thyme
1/2 Cup Sour Cream
2 Tbsp Flour

Dumplings:
1 Cup Flour
1.5 tsp. Baking Powder
1/2 Cup Buttermilk
1 egg white, lightly beaten.

Sprinkle chicken with 1/8 teaspoon salt.  Place chicken large oiled pot over medium-high heat.  Cook, turning occasionally, until lightly golden on all sides.  Remove from pot. 

Add onions, carrots, and celery.  Cook, stirring occasionally, over medium-high heat, for 5 minutes or until onions start to soften. 

Add broth, bay leaf, thyme, and 1/8 tsp. salt and chicken. Turn heat to high and bring to a boil. 

Reduce heat to medium-low.  Simmer 10 minutes.  Combine 2 Tbsp. flour and sour cream in bowl.  Whisk until smooth.  Add to the pot along with the chicken.  Stir and simmer until thickened and smooth. 

Dumplings:  Combine flour and baking powder.  Add the buttermilk and egg white.  Stir until just mixed.  Batter will be slightly lumpy.  Evenly divide batter and drop onto stew.  Cover and simmer over medium-low heat for 25 minutes or until chicken is cooked.

Stromboli

10 Ounce package refrigerated pizza dough, at room temperature
2 Tablespoons Hearty Brown Mustard (optional)
3/4 Pound sliced deli meets and cheese, such as salami, meunster, ham, mozzarella
1 egg, beaten

Roll Pizza dough into 13 x 10 inch rectangle.  Spread mustard on dough.  Arrange meat and cheese on top, leaving 1 inch border.  Fold long edges of dough over filling, overlapping sides.  Pinch long edge of dough to seal.  Pinch edges together and fold under.  Place on greased baking sheet. 

Cut slits in top of dough.  Brush with egg.

Bake at 425 for 15 minutes or until golden.  Cool on rack and cut into slices to serve.

Eileen's Delicious Crab Cakes

1/2 Pound Crabmeat
1/4 Can Creamed Corn
2 Corn Muffins, crumbled
3 Tablespoons Green Pepper, chopped finely
2 Tablespoons onion, chopped finely
1 egg

Mix all ingredients and form into cakes.  Cook in skillet over medium heat in butter until browned on both sides.  Makes about six cakes

Nothings

1-1/2 cups sugar 1/2 cup butter (softened) 4 eggs 1 tsp vanilla 2 cups flour 1 can pie filling (any flavor)

1	Cream sugar and butter.
2	Beat in eggs and vanilla (use a wire whisk).
3	Add flour and mix for 3 minutes.
4	Spread in a 15x10 jelly roll pan, ungreased.
5	Top with canned pie filling, your choice.
6	Bake at 350°F for 35 to 40 minutes.

Fruit Dip ($)

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme

Directions

1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.

Apple and Pork Chop Casserole ($)

Ingredients

• 2 (3/4 inch thick) boneless pork loin chops
• 2 teaspoons vegetable oil
• 3/4 cup water
• 1 tablespoon butter or margarine
• 1 small tart green apple, cored and chopped
• 2 tablespoons raisins
• 1 1/2 cups crushed chicken stuffing mix
• 2/3 cup condensed cream of mushroom soup, undiluted

Directions

1. In a skillet, brown meat in oil for about 5 minutes on each side. In a saucepan, combine the water, butter, apple and raisins; bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork.
2. Transfer to a greased shallow 1-qt. baking dish. Top with meat. Spoon soup over meat and stuffing. Cover and bake at 350 degrees F for 30-35 minutes or until a meat thermometer inserted into pork chops reads 160 degrees F.

Crock-Pot Taco Junk ($)

Very versatile stuff...could top a salad or fill tacos or enchiladas.  Or just eat a bowl on its own with tortilla chips.

Thanks to www.crockpotladies.com for the recipe

Ingredients

1 Pound Ground Turkey or Lean Beef

1-14 ½ Ounce Can Diced Tomatoes, No Sugar Added

1-14 ½ Ounce Can Black or kidney Beans, Drained and Rinsed

1- 14 ½ Ounce Can Garbanzo Beans or beans of your choice, rinsed and drained

1- Envelope of Taco Seasoning

1- Envelope Dry Ranch Dressing Mix

1 bag frozen corn

2 Cups of Salsa or Picante Sauce (you decide how hot you want it!)

Instructions

1. Lightly brown the turkey or beef in a pan and drain.
2. Add the meat and all other ingredients to your crockpot.
3. Mix.
4. Cover and heat on high for 4 hours.
5. Mix well before serving.

Notes

Caution-do not overcook the meat when browning. You just want to get it going. I like to add a can of corn to this recipe to add a little color. You can also add chopped fresh jalapenos or canned jalapenos. Serve with shredded cheddar cheese and if desired, sour cream. Serving size will depend on how you serve this (and whether you have teenagers).

Pepperoni Dip

Thanks to www.crockpotladies.com for the recipe.

Ingredients

1 8oz. Block of Cream Cheese (may use low or reduced fat versions)

1 Can Cream of Celery Soup (may use low or reduced fat versions)

1 Pkg. of Sliced Pepperoni (I substituted stick pepperoni diced small)

bread, crackers, etc. for dipping

Instructions

1. Cut pepperoni slices into halves. You do not need to use the whole package – use as much or as little as you want.
2. Combine all ingredients into crock-pot and mix.
3. Cover and let cook on low or warm for at least 1 hour; stirring occasionally.
4. When ready to serve, keep crock-pot on low or warm.
5. Serve with rolls, crackers, breads, etc.

Thanks to www.crockpotladies.com for the recipe.

Tomato Basil Risotto ($)

1/2 Cup chopped onion
1 Clove garlic, minced
2 Tablespoons butter
1 Cup uncooked Arborio Rice
1/2 Cup Dry White Wine
3 Cups Chicken Broth
2 Cups Water
2 Tomatoes, chopped (I didn't have any fresh so I drained and chopped a can of stewed...still good!)
2 Tablespoons Fresh basil, minced
1/3 Cup Grated Parmesan Cheese
1/4 tsp ground pepper
1/2 cup heavy Cream (I substituted fat-free half and half...still good!)

Cook onion and garlic in butter in large skillet over medium-high heat until soft.  Add rice; stir 2 to 3 minutes.  Add wine; stir until absorbed.  Stir in 1 Cup broth.  Cook, uncovered, stirring constantly, until broth is absorbed.  Continue stirring and adding broth and water, 1 cup at a time, each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency, 20 to 25 minutes.  Stir in tomatoes, basil, cheese, pepper and cream.  Stir until creamy, 1 to 2 minutes. 

Chicken Milano ($)

Ingredients

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Directions

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Broccoli Chicken Divan ($) (*)

Ingredients

• 1 pound chopped fresh broccoli
• 1 1/2 cups cubed, cooked chicken meat
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese
• 1 tablespoon butter, melted
• 2 tablespoons dried bread crumbs

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

Apple Pork Chop Casserole ($)

Ingredients

• 2 (3/4 inch thick) boneless pork loin chops
• 2 teaspoons vegetable oil
• 3/4 cup water
• 1 tablespoon butter or margarine
• 1 small tart green apple, cored and chopped
• 2 tablespoons raisins
• 1 1/2 cups crushed chicken stuffing mix
• 2/3 cup condensed cream of mushroom soup, undiluted

Directions

1. In a skillet, brown meat in oil for about 5 minutes on each side. In a saucepan, combine the water, butter, apple and raisins; bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork.
2. Transfer to a greased shallow 1-qt. baking dish. Top with meat. Spoon soup over meat and stuffing. Cover and bake at 350 degrees F for 30-35 minutes or until a meat thermometer inserted into pork chops reads 160 degrees F.