My dad is one of the kids on the horse.	Return to Main Page
««««« (5 being the highest rating)

Ham and Scalloped Potatoes

Preheat oven to 400 degrees.

Adjust ingredients to your family's preference.

4 medium to large potatoes, washed, peeled and sliced

1 teaspoon salt

Add salt.  Add water to cover.  Bring to boil and boil while you make white sauce.

Drain and add to pot:

chopped ham

grated sharp cheddar cheese

Mix lightly as you don't want to mush potatoes.

White Sauce

1 stick butter

3/4 cup flour

1/2 cup dehydrated onions
Milk

Melt butter and add flour.  Stir till flour and butter are thoroughly mixed.

Add enough milk to make a thick gravy stirring frequently so it doesn't burn. 

When thick, pour over potato, cheese and ham mixture.

Pour into greased 9X13 pan and bake for about 45 minutes.

Sandy Frey
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Mock Prime Rib

1 rump roast

1 package dry au jus mix

1 envelope Italian salad dressing mix

1 can beef broth

Put all ingredients in crock pot and cook on low for eight to ten hours.

I have put two roasts in the crock pot at the same time, taking advantage of the cost of 'extras'. 

I turn the crock pot off after eight to ten hours and take the lid off and let cool in the broth for a couple hours before slicing. 

By cooking two roast, I am able to freeze some.

Sandy Frey
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Sausage Patties

1 pound bulk ground sausage

1/4 cup maple pancake syrup

1/3 teaspoon ground sage

1/3 teaspoon ground nutmeg

1 egg, beaten

1 heaping tablespoon apricot preserves

Salt and pepper to taste

Mix well and shape into patties.  Fry patties till browned and done.

These would be good as meatballs also.

Sandy Frey
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Beef Stroganoff

Brown:

2 pounds ground hamburger

1 onion, chopped

Salt and Pepper to taste

Add 1 can mushroom soup

1 package cooked noodles (like Mrs. Reames)

Just before serving, add 1 cup sour cream

Sandy Frey
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Cream Can Supper Recipe

5 pounds red potatoes, washed and quartered
3 packages cleaned baby carrots
2 to 4 heads of cabbage, quartered
4 red onions, quartered
15 cleaned ears of corn on the cob, broke in half
20 links of polish sausage

Kosher salt to taste - Don't be skimpy with the salt

Pepper to taste

6 cans of beer, or more if desired

Put aluminum pie plate in bottom of container.

Spray container with Pam. 

Layer all ingredients into the cream can in the order given.  Salt and pepper each layer.

Pour a 6 pack of beer over all the ingredients making sure to have a drink out of each can before pouring it in.

Set the lid on top, (be sure it isn't too tight, or it will blow off when the steam builds up. (The steam is what does the cooking.)

Place the cream can on top of the burner. Make sure the fire doesn't go out and check every 20 minutes or so.

When you can hear the beer starts to boil, cook for 20-30 minutes more and you'll be ready to serve.

Dump the food into your choice of serving bowls and enjoy!!

Sandy Frey
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Fried Chicken

Seasoning:

1/3 cup chicken broth base

1/3 cup sugar

1 T kosher salt

1/2 T pepper

1 tsp paprika (I use Penzey's Spices Hungary Sweet Paprika)

1/2 tsp garlic
1/2 tsp sage
1/3 tsp nutmeg

(You can vary the ingredients quantity according to your taste.)

Mix together all seasonings and store in air tight container.

chicken, cut up

flour

milk

Add 1/3 to 1/2 cup seasoning mixture to approximately 1-1/2 cup flour, depending on how spicy you want your chicken. 

Mix flour and seasoning together.

Cut up chicken and dip in flour/seasoning mixture, then in milk and then, back in flour mixture. 

Fry in hot oil till crispy and done.  This will take about 45 minutes.

The seasoning works well on hamburgers also.

Sandy Frey
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Turkey Casserole

This is a great casserole for the leftovers from the Thanksgiving feast.

The following quantities are approximate.

Adjust for what you have on hand or what you prefer.

4 cups leftover turkey, cut in cubes

1-1/2 cups Velveeta, cut in cubes

1-1/2 cups Minute Rice, dry

2 cans cream of mushroom soup

1 package frozen broccoli

2 cans evaporated milk

1 can French fried onion rings

Mix all ingredients together except for onion rings.  Pour into a greased 9X13 pan.

Bake at 350 for 30 minutes.  Take from oven and stir lightly.  Top with onion rings and return to oven until browned.

Sandy Frey
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Prime Rib for Christmas «««««

Preheat oven to 375 degrees.

1 15-pound prime rib (approx.)

Salt (Kosher)

Pepper

Do not freeze meat.  Bring from refrigerator and let set at room temp for at least ½ hour. 

Rub a heavy coating of salt and pepper onto meat.  Put meat on a rack and in a roaster or on a cookie sheet.

Bake for one hour in preheated oven.  Turn oven off for two hours.  Do not open door at any time.

After two hours, turn oven to 325 degrees and roast an additional 20 minutes.

Take out of oven and let set for ½ hour. 

This will leave the meat on the outer edges cooked to a medium well and the meat on the inner portion of the prime rib at a nice pink color.  Serve the meat next to the au jus pot.  With the au jus just below boiling pot, dip each slice of meat in to the au jus to finish to each guests’ choice.  Approximately 15 seconds in the au jus will change a 1” piece of prime rib from medium to well. 
 

Don’t be afraid to experiment here and have plenty of tasters to weigh in.

Sandy Frey
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Fettuccine Alfredo

8 oz. fettuccine, uncooked

1/2 cup butter

1/2 cup whipping cream

3/4 cup grated Parmesan cheese (not the Kraft brand, the good stuff)

1/4 teaspoon ground white pepper - I use black

optional: 2 tbsp chopped fresh parsley

Cook fettuccine according to package directions. Drain and place in large bowl, keeping warm.

Combine butter and whipping cream in small saucepan, cook over low heat until butter melts. Stir in cheese, pepper and parsley.

Pour mixture over fettuccine, toss until fettuccine is coated. Yield: 4 servings.

Enjoy!

Caree (Frey) Cielocha
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Potluck Pasta Bake

(Like Pizza Hut Cavatini)

This makes 2  9" x 13" pans - cut recipe in half for a family.
 

8 oz. uncooked pasta (use 4 different shapes)

2 lb. hamburger

2 c. sliced pepperoni

2 medium green peppers, chopped

2 medium onions, chopped

2 c. sliced fresh mushrooms

salt & pepper to taste

4 (26 oz.) jars meatless spaghetti sauce

2 eggs, slightly beaten

4 c. shredded mozzarella

Cook pasta according to package directions & drain.  In large skillet, cook hamburger until browned.  Drain and add green pepper, onion, mushrooms, pepperoni, salt & pepper.

Place drained pasta into a large bowl.  Add hamburger mixture, 2 jars spaghetti sauce and eggs. 
Transfer to 2 greased 9" x 13" baking pans.  Top with remaining sauce & sprinkle with cheese. 
Bake @ 350 degrees for 20 to 25 minutes or till heated through.

Nancy Shandrew
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Taco Casserole
 

1 1/2 lb. ground beef

1 medium onion, chopped

1/2 t. fresh garlic, chopped

1 can Cream of Mushroom soup

1 can El Chico Enchilada Sauce (any brand can be substituted)

1 (15 oz.) can ranch style beans (use Chili-ettes)

1 large bag Doritos, slightly crushed

2 c. grated Cheddar cheese.

Brown hamburger, onion & garlic.  Drain & return to pan.  Add soup, enchilada sauce & beans - mix well.  Layer as follows in a 9 x 13" pan or casserole dish: enough Doritos (slightly crushed) to cover bottom of pan, 1/2 the meat mixture, 1/2 the cheese.  Repeat layers, ending with the cheese.  Bake @ 350 degrees for about 20 minutes. 

These are basically nachos, but they are good.

Nancy Shandrew
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Chicken on Sunday  ««««

1 frying chicken, cut up

1 cup minute rice

1 can cream of mushroom soup

1 can cream of celery soup

1 1/2 cup water

1 envelope dry onion soup mix

Spray large roaster with no-stick spray.  Sprinkle rice over bottom of pan.  Lay raw chicken over rice.  Add water; spread two cans of soup over meat.  Sprinkle onion soup mix over soup.  Cover roaster and bake at 325 degrees for 2 1/2 hours.

This works really well using a layer of pork chops instead of chicken.  This is a great dish to make on a busy day.  Add a salad and you are done!

Sandy Frey
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Quick and Easy Spaghetti 

Brown 1 1/2 to 2 pounds ground beef.  Drain hamburger; add 1 can or jar spaghetti sauce and 1 can spaghetti or spaghettios.  Heat through.

Throw together a salad and you have a meal on the table in less than a half hour. 

Sandy Frey
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Texas Rice
 

2 T. butter

1 c. rice

1 t. salt

3 c. boiling water

1 lb. hamburger, browned & drained

1/2 t. garlic powder

1 can (approx. 15 oz.) tomato sauce

1/2 c. chopped green pepper

1/4 c. chopped onion

1 small tomato, seeded & chopped

1/2 c. shredded American or Velveeta cheese 

Melt butter in large skillet.  Add rice & cook over medium heat, stirring frequently for approx. 10 minutes or till rice begins to brown.  Add boiling water & salt; stir.  Cover & cook 15 to 20 minutes or till rice is tender and water is absorbed. 

Add browned hamburger, garlic powder, tomato sauce, green pepper & onion.  Simmer till heated through.  Add chopped tomato & sprinkle cheese on top.  Continue cooking just till cheese melts.
 

This is a good recipe and you can add more or less of any ingredients to suit your taste.

Nancy Shandrew
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Meatloaf with Sauerkraut  «««««

(These make delicious meatballs, too!)

1 1/2 lb. hamburger               1/8 tsp. pepper

1 egg                                      1/4 cup chopped onion

1 can sauerkraut                   1 tsp. salt

1 cup uncooked Minute Rice (or 1 cup oatmeal or crackers, crushed)

Mix ingredients together and shape into loaf.  Combine 1 cup Dorothy Lynch dressing and 1 can mushroom soup.  Pour over meatloaf.  Bake at 350 degrees for approximately one hour.  Layer Swiss cheese slices on top for the last 15 minutes. 

This might sound different, but it is really good.  The sauce is nice, also, over meatballs or pork chops.  I like to make this into a double batch of meatballs.  Bake in a 9 by 13-inch pan for about one hour.  The leftovers freeze well.

Sandy Frey
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Hamburger Casserole  ««««

Brown 1 lb. of hamburger and add 1 can mushroom soup.  Put in bottom of a greased casserole dish.  Add 1 can cream style corn, then a layer of tater tots.

Bake at 350 degrees for 45 minutes.  Can add a layer of cheese.

This recipe is from the Lutheran Church ladies.

Ellen Frey
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Pork Chops Supreme  ««««

Brown pork chops; season to taste.  Add a slice of onion for each chop to a sauce of:

1 cup ketchup

1 cup water

1/4 tsp. vinegar or lemon juice

Brown sugar, to taste

Simmer 20 to 30 minutes.  Remove chops and thicken sauce.  Pour over chops or use as a gravy.

Sandy Frey
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Pheasant Casserole  (or Chicken)

12 oz. mild pork sausage                             1 med. onion, chopped

1/2 lb. mushrooms, sliced                            1 8-oz. can water chestnuts

1 6-oz. box Uncle Ben's wild rice mix         1/4 cup flour

1/4 cup oleo                                                   1/2 cup milk

1 3/4 cup chicken broth                                juice of 1/2 lemon

1 tsp. salt                                                        1/8 tsp. pepper

2 cups boned pheasant, cooked  (can use chicken or turkey)

1/2 cup almonds, slivered and toasted

Sauté sausage; drain grease and sauté onion and mushrooms in sausage grease.  When nearly done, add water chestnuts.  Squeeze lemon juice over mixture.  Cook rice according to instructions on the package.  Make a white sauce with the flour, butter, milk, chicken broth, salt and pepper.  Lightly toss the meats, rice and mushroom mixture together.  Pour sauce over mixture and toss again.  Bake at 350 degrees for 1 1/2 hours.  Sprinkle almonds on before serving.  Can be made the day before baking.  This makes a large dish.

Nancee Krohn
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Runzas  «««««

Roll Dough

3/4 cup milk                                      

1/4 cup sugar

1 tsp. salt                                           

1/4 cup margarine

2 pkg. yeast                                      

1 egg

3 1/2 to 4 (or more) cups flour

Scald milk; add sugar, salt and margarine.  Cool to lukewarm.  Measure 1/2 cup warm water in large bowl.  Sprinkle yeast in and stir to dissolve.  Add milk, egg and 2 cups flour.  Beat till smooth.  Stir in enough flour to make soft dough.  Cover and let rise for 30 minutes in warm place.  Punch down.

2 lbs. hamburger                  

1 small onion

salt and pepper                    

Velveeta cheese      

1 can sauerkraut  (can use fresh cabbage)

1 can cream of mushroom soup                 

Brown hamburger, salt, pepper and onion.  Add sauerkraut and simmer for 15 minutes.  Add mushroom soup and chunks of cheese.  Cool.

When bread dough is ready, tear off small amount; stretching into circle about 7 inches round; add two heaping tablespoons full of hamburger mixture.  Roll up and seal edges.  Place on greased baking sheet.  Let set 10 minutes.  Bake at 350 degrees for about 20 minutes or until lightly browned. 

Elsie Battershaw
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Yum Yum Casserole

1 lb. ground beef                   8 oz. pkg. noodles

1 cup celery, chopped          1/2 cup onions

1 can mushroom soup          1 can cream of chicken soup

1 1/2 cans water

Without cooking any ingredients---arrange layers of ground beef, noodles, celery and onions in greased casserole dish.  Combine soups and water; blend thoroughly and pour over layers.  Bake at 375 degrees for 1 1/2 hours. 

Marg Frey
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Impossible Taco Pie                     

Preheat oven to 400 degrees.  Brown:

2 pounds ground beef                      1 cup onion, chopped

Drain. 

Stir in:

2 packages taco seasoning           

Pour into greased  9x13 inch pan.

Sprinkle with:

2 cans (4 ounces) green chiles, drained

Beat until smooth:

2 1/2 cups milk                                  1 1/2 cup Bisquick

6 eggs

Pour over hamburger mixture.  Bake until knife inserted in center comes out clean, about 35-40 minutes.  Cool 5 minutes.  Top each serving with sour cream, lettuce, chopped tomatoes, cheddar cheese and salsa.  Serves 12.

Sandy Frey
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Crock Pot Chicken

1 chicken, cut up (about 2 pounds)

1 jar spaghetti sauce

Oregano

Garlic salt

Put chicken pieces into crock pot. Pour spaghetti sauce over chicken.

Shake dried oregano and garlic salt to taste. Put lid on crock pot and

turn the pot on low.  Cook all day.  Remove the chicken from the

crock pot to a serving platter and place the gravy in a dish to be used on rice or pasta.

Sandy Frey
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Chicken

Place approx. 1 lb. chicken in baking dish.

Combine:

1 c. Miracle Whip

1/2 c. grated Parmesan cheese

1 t. fresh oregano or 1/2 t. dried

1 to 2 T. fresh squeezed lemon juice (opt.)

Pour over chicken & bake at 375 degrees for 1/2 an hour to 45 minutes or  till done.  Amount of time depends on white or dark meat. 
I have made it with and without the oregano & lemon juice - it's good either way.

Nancy Shandrew
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Chicken Nuggets

36 Ritz crackers, crushed

2 T. water

1 large egg

2 T. vegetable oil

1 lb. boneless, skinless chicken breasts, cut into 1 1/2 " pieces. 

Preheat oven to 375 degrees.  Spray cookie sheet with Pam spray.  Place finely crushed crackers in a bowl.  Whisk egg, water & oil in another bowl.  Add chicken pieces, turning to coat.  Roll in cracker crumbs.  Place on cookie sheet & bake 20 minutes or till done.  Serve with ranch dressing, sweet & sour sauce, etc.

Nancy Shandrew
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Chicken Tenders

4 boneless, skinless chicken breasts - season with Lawry's Season Salt

Cut chicken into strips.

Use 3 pie tins.

Pan # 1:  Add 1 C. flour

Pan # 2: Add 2-3 eggs, beaten with just a touch of water added

Pan # 3: Mix together:
2 C. fine breadcrumbs

1 C. grated Parmesan cheese

1 tsp. dried thyme

1 tsp. dried rosemary

1 TBSP. dried parsley

2 cloves minced garlic

1/2 tsp. crushed red pepper

Preheat oven to 350 degrees.

On stove top - heat 1/2" olive oil in non-stick skillet.

#1 -Coat each piece of chicken with flour.

#2 -Then dip in egg mixture and

#3 -Cover with breadcrumbs.

Fry in hot oil till golden (this takes only a few minutes so watch it carefully).  Turn and when chicken is golden on both sides transfer it to a cookie sheet.  Finish cooking in 350 degree oven for 10-15 min.

Serve hot or cold.

Pat McKenzie
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Pork Chops O'Brien

6 pork chops

1 tablespoon cooking oil

1 can (10-3/4 oz.) condensed cream of celery soup, undiluted

1/2 cup milk

1/2 cup sour cream

1/4 teaspoon pepper

1 cup (4 oz.) shredded cheddar cheese

1 can (2.8 oz.) French fried onions, divided

1 pkg. (24 oz.) frozen O'Brien hash brown potatoes, thawed

1/2 teaspoon seasoned salt

In a skillet over medium high heat, brown pork chops in oil; set aside. Combine the soup, milk, sour cream, pepper, 1/2 cup cheese and 1/2 cup onions; fold in potatoes.   Spread in a greased 12" x 9" x 2" baking dish. Arrange chops on top; sprinkle with salt.   Cover and bake at 350 degrees for 40-45 min. or until pork is tender. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5-10 minutes or until cheese melts.

Sandy Frey
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Pizza  «««««

Call Pizza Hut delivery or takeout.

Cooking time: None!!!
 

From Grandma Marg Frey
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Bob's "Swedish" Meatballs

Moisten 3 slices of bread in milk and add to the following:

Mix together equal parts:

1 lb. ground pork sausage

1 lb. ground beef

Add:

1/4 cup onion, chopped fine

2 cloves garlic, crushed

1/4 cup green pepper, chopped fine

1 egg

2 stalks celery, chopped fine

pepper to taste

dash of Worcestershire Sauce

Thoroughly mix all ingredients.  Roll into 1" balls.  Place in 9 by 13 pan.  Speed cook in microwave---drain fat.  To finish baking---place in oven at 350 degrees for about 20 to 30 minutes.  

Add:

1 can mushroom soup mixed with 1 can milk

Sprinkle lightly with nutmeg, if desired.  Bake 30 minutes more at 275 degrees.  Serve.

Baking time varies according to size of meatballs and time in microwave.  This can be a main dish, served with mashed potatoes or as an appetizer during a football game.  It is a good "company dish."

Bob McKenzie
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Tater Tot Casserole

2 lbs. hamburger, browned

2 cans cream of chicken soup

Velveeta cheese, cubed

1 large bag tater tots

green beans, optional

Place hamburger, soup and cheese in a 9 by 13-inch pan.  Line tater tots on top and bake for one hour or until cooked thoroughly at 350 degrees. 

Ellen Frey
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Enchiladas

2 lbs. ground beef

1 medium onion, chopped

1 15-oz.  can enchilada sauce

1 15-oz. can tomato sauce

shredded cheddar cheese

corn tortillas

Brown ground beef and onions, drain.  Add 1/2 can enchilada sauce and 1/2 can tomato sauce.  Stir well.  Simmer.  In sauce pan, add remaining sauces and simmer.  Heat oil in skillet; place 1 tortilla in hot oil, then into sauce pan of sauce, stack onto a plate.  Continue with all the tortillas.  Spoon meat mixture onto each tortilla and roll up.  Place into cake pan and pour remaining sauce over the enchiladas.  Sprinkle cheese on top and bake for 30 to 40 minutes at 350 degrees.

Joleen Frey
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Stuffed Peppers  ««««

1 lb. ground beef

1 medium onion, chopped

2 cups Minute Rice

1 15-oz. can tomatoes

cheddar cheese

4 to 5 green peppers

Brown ground beef and onions.  Drain.  Add rice and tomatoes.  Simmer.  When done, add cheese.  Cut the top off the peppers and place in boiling water for a few minutes.  Place pepper onto a cookie sheet and stuff with meat mixture.  Bake in 350 degree oven for 20 to 25 minutes. 

Joleen Frey
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Creamy Chicken

6-8 boneless chicken breasts

8 oz. soft cream cheese

8 oz. sour cream

1 can cream of mushroom  soup

Garlic powder

Salt & pepper

Combine all ingredients, except chicken, till smooth.  Place chicken in 9 x 13 pan and spread entire cream mixture over chicken.  Cover and bake at 350 about 1 hour or till tender!

Sandy Frey
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Stuffed Burger Bundles

1 cup herb-seasoned stuffing mix (I use Stove Top)

1/4 cup evaporated milk

1 lb. ground beef

1 T. catsup

1 10-oz. can mushroom soup

2 tsp. Worcestershire sauce

2 T. chopped onion

Prepare stuffing according to package directions.  Combine evaporated milk and meat; divide into 5 patties.  On waxed paper, pat each to a circle.  Put 1/4 cup stuffing in center of each; draw meat over stuffing and seal.  Place in casserole dish.  Combine remaining ingredients and pour over meat.  Bake, uncovered, at 350 degrees for 45 minutes. 
 

Sue Frey
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Oven Swiss Steak for Two

1 lb. round steak        1/4 cup chopped carrot

2 T. flour                     1 T. onion

1/2 tsp. salt               

1/4 tsp. Worcestershire sauce       

1 8-oz. can stewed tomatoes

2 T. shredded cheese

1/4 cup chopped celery

Mix flour and salt and pound into meat; set remaining flour aside.  Brown meat and put in baking dish.  Put remaining flour in drippings in skillet.  Add remaining ingredients, except cheese, and cook, stirring constantly, till mixture boils.  Pour over meat.  Cover and bake in 350 degree oven for two hours or until tender.  (May add baking potatoes the last 1 1/2 hour).  Sprinkle cheese over meat.  Return to oven for a few minutes. 

Sue Frey
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Deep Dish Taco Squares

1 lb. ground beef                   1/4 cup green pepper

1/2 cup sour cream               1 T. onion

1/2 cup salad dressing         1 cup Bisquick mix

1/2 cup cheddar cheese      1/4 cup water

1 tomato, sliced

Cook ground beef.  Mix sour cream, salad dressing, onion and cheese.  Reserve.  Mix Bisquick and water.  Pat into 8 by 8-inch pan.  Spread meat, tomatoes and green pepper over dough.  Spoon sour cream mixture over top.  Bake at 375 degrees for 30 minutes.

Sue Frey
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Sour Cream Tortillas

1 1/2 pound hamburger       

1/2 cup onion, chopped

1 pkg. Taco seasoning

1 7-oz. can chopped green chiles

6 - 10 tortilla shells ( I used 10” size)

1 16-oz. container sour cream

1 can cream of chicken soup

Velveeta cheese

Brown hamburger and onion.  Drain (and rinse, if desired).  Add:

Taco seasoning

1/2 can green chiles

Divide hamburger mixture between tortilla shells and roll shells up.

Mix sour cream, cream of chicken soup and the rest of the green chiles.  Pour small amount in bottom of greased baking pan.  Put a layer of the rolled tortilla shells in pan.  Pour the rest of the sour cream mixture over the shells.  Sprinkle Velveeta cheese over top and bake at 350° till cheese starts to brown, about 1/2 hour.

Janice Buettner
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Porcupine Meat Balls  «««««

(These make great appetizers.)

 

Mix together:

1 1/2 pound hamburger

1/2 cup onion, chopped fine

1 egg

1 cup Minute Rice

1/2 cup milk

salt and pepper

Shape into 1 inch meatballs.

Brown in skillet on top of stove or bake (cover with foil) in oven till cooked through. 

Topping:

Mix together:

2 cans tomato soup (I have used chopped or diced canned tomatoes also)

1/2 cup brown sugar (use more, if desired)

chili powder, if desired

Pour over meatballs.  Simmer or bake uncovered for another 15-20 minutes.

Variations: Swedish Meatballs

For Topping:

2 cans cream of mushroom soup

1 cup sour cream

Cilantro or chopped chives

Mix and pour over cooked meatballs and bake for another 15 minutes.

Sandy Frey
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Tuna Surprise

1 can (10 1/2 oz.) cheese soup

1/2 cup milk

2 cups rice, cooked

2 cans tuna

3 cups cornflakes, crushed

2 tablespoons margarine, melted

Combine soup and milk.  In a greased casserole, arrange layers of rice, tuna and cheese soup, repeating layers.  Combine crumbs and melted margarine.  Sprinkle over tuna mixture.  Bake in 425 degree oven for about 15 minutes or until heated through. 

Sandy Frey
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Ardith Sallach’s Famous Turkey Dressing

4 eggs, beaten                                  2 cups bread crumbs

2 cups rice                                         1 cup celery, chopped                     

2 cups popcorn, unpopped 

1 package Lipton onion soup mix

Mix ingredients together and stuff bird.  Roast in 375 degree oven for 3 hours.  When the 3 hours are up, get the hell out of the kitchen ‘cuz the popcorn is gonna blow the ass off the bird.

Ardith Sallach
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Apple-Glazed Pork Roast

4 lb. pork roast, all excess fat trimmed

6 apples, quartered and cored

1 quart apple juice

½ to 2/3 cup brown sugar

½ red onion, sliced

Rub roast with salt and pepper. Roast for one hour uncovered to remove excess fat, drain well.  Place apple quarters in bottom of pan.  Place roast on top of apples.  Combine apple juice and brown sugar.  Spoon over roast, moistening well.  Add onions to top.  Cover and cook at 350 degrees until roast is tender, approximately four hours.  Thicken juices for gravy.

Adjust this recipe according to your tastes.  I have also added sweet onions. 

This works well in the crock pot, also.

Sandy Frey
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Breakfast Casserole  ««««

8 eggs

2 cups milk

1 cup shredded cheddar cheese   

1 1/2 cups shredded hash browns

1 t salt   

1/4 t pepper

2 t minced onion

1# sausage, browned

1 pkg. crescent rolls

Spray a 9x13 pan and line it with the pkgs. of crescent rolls.  Spread the browned sausage on crescents followed by the hash browns and cheese.  In a blender put the eggs, milk, salt, pepper and onion and blend.  Pour egg into pan and bake for 1 hr at 350.  Let set for 10 minutes and serve. 

Nancee made these for Katie and Brandon's wedding brunch.

Nancee Krohn
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Spinach Bacon Quiche  «««««

8 slices bacon, (I trim the fat also), chopped

1 small onion, chopped

4 eggs

½ cup evaporated milk

salt and pepper

½ cup mozzarella cheese, shredded

¾ cup sharp cheddar cheese, shredded

¼ cup spinach, drained and squeezed dry
1 9-inch unbaked crust, thawed (Hint: Thaw the crust and flute the edges with fingers - looks like homemade.)

Preheat oven to 350 degrees.  Brown bacon.  Remove bacon and sauté chopped onion in bacon grease.  Meanwhile, beat eggs, milk, salt and pepper.  Add bacon, onion, spinach and cheese.  Mix.  Pour into unbaked pie crust.  Bake for 40 minutes or until knife comes out clean.

Sandy Frey

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Burritos

2 lb Hamburger

1 38oz Refried Beans

1 Packet Taco Seasoning

1 pkg. flour tortillas

Brown hamburger.  Add refried beans and taco seasoning.  Mix ingredients.  Put burrito mix in tortilla shell according to the size of your burrito.

On the stove, heat about 1/4cup oil in a pan.  When oil is hot, put a folded burrito in the oil and fry until burrito is a very light brown.

Fill with desired toppings

lettuce

tomato

onion

sour cream

etc... 

Shelley Albus
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Enchiladas

(Try these sometime…I don’t like enchiladas and these were awesome.  Sherry)

Pork Chorizo - two links
Refried beans – two 16oz cans - one per link
Enchilada sauce – one small can 10oz?
Flour Tortillas – two dozen
Cheese – Chihuahua (16oz shredded)
Cheese – Mexican blend (16oz shredded)
Small square cake pans – three or four

Makes 1-1/2 to 2 dozen enchiladas

Directions, you pre-cook (brown) the Chorizo in a frying pan. Mix with the beans and you have your filling. Put some Chihuahua cheese into a tortilla and then put in a large spoonful of filling, roll the tortilla closed. Cover the bottom of the cake pan with a thin layer of the enchilada sauce, place the tortilla open end down (five will fit across and one on the side.) Repeat until the filling is gone. Pour the reminder of the enchilada sauce over the top. Spread the remainder of the Chihuahua cheese over the top, then spread the Mexican cheese blend over as well. Cover with aluminum foil and bake on 350 for 30 minutes. YUM!!!

Sherry Frey
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