Lemonade

2 c. lemon juice 1 ½ c. sugar Mix above ingredients in warm water to dissolve sugar. Add enough cold water to make one gallon. by: Amy Thompson

Griselda’s Spanish Rice

Ingredients: 2 C. long grain white rice 2 C. water 1 16 0z can tomato sauce ¼ Large Onion 2 Cloves of Garlic 4 T. Oil 2 tsp. salt Vegetables ( optional: carrots, peas, corn, ect.) Pour Oil into sauté pan so it coats the two cups of rice evenly. Brown the rice over medium high heat until golden brown, usually about five minutes. Keep an eye on the rice so it doesn’t burn. In a blender combine tomato sauce, onion and garlic cloves. Blend until pureed. In a large pot or rice cooker pour in two cups of water and tomato mixture. Pour the browned rice into tomato sauce mixture and cook over low heat. Add salt, red pepper, chili powder, cumin, chicken bolion cube or any other desired spices. Cook for twenty min. over low heat if on the stove or until the rice is no longer hard or gooey in a rice cooker. Add any desired vegetables after rice is cooked and let them steam for five minutes. Mix rice and vegetables and enjoy! By Amy Thompon

Famous Amos Pizza

Sauce: 3 15 oz cans of tomato sauce 2 tsp. pepper 2 tsp. salt 2 tsp. garlic powder 2 tsp. onion powder 2 tsp. sweet basil 2 tsp. oregano Mix all ingredients together and simmer for an hour. Freeze in Tupperware container if needed. Dough: (Makes 6 or 7 twelve inch pizza shells) Mix 41/2 c. warm water and 41/2 T. dry yeast Add 4 c. flour, 11/2 rounded T. salt, 3 T pd. Milk, ½ c. oil, 1/3 c. sugar to yeast mixture. Let it rise 20 min. Knead 6-8 more cups of flour into dough, and raise for 30 min, or until double Pinch off dough and roll out on a floured board to desired size. Fork edges and bottom and bake at 425 degrees for 10-12 min. Extra shells may be frozen Spread sauce on cooked pizza shell, top with grated mozzarella, 3 cheese and longhorn cheese. Add vegetables and meat if desired. Place in 425 degree oven for 12-15 min. (I like to make this pizza for my friends. it makes a ton of dough and sauce and i always make pizza the next day or just make breadsticks and dessert pizza to go with it. I also like to rub a little e.v.o.o. with garlic and italian spices mixed in, on the crust after i bake it) By: Amy Thompson

Chicken Taco Pasta Salad

Prep Time:
25 min

Total Time:
25 min

Makes:
6 servings

1 pkg. (12 oz.) bow tie pasta (farfalle), uncooked

1/3 cup MIRACLE WHIP Light Dressing

1 pkt. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

1 can (2.25 oz.) sliced black olives, drained

1 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese

1-1/2 lb. boneless skinless chicken breast halves, cooked, cut into strips

COOK pasta as directed on package. Drain.

MIX dressing, seasoning mix and salsa in large bowl. Add pasta and remaining ingredients; mix well.

SERVE immediately. Or, cover and refrigerate at least 1 hour before serving. Store leftover salad in refrigerator.

Swiss Chicken Casserole

6 chicken breasts
6 slices swiss cheese ( or whatever cheese on hand)
1 can cream of mushroom or chicken soup
1/4 cup milk
2. c. stuffing mix
1/4-1/2 c. butter, melted

lightly grease crock pot. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. cook on low 8 hours or high 4 hours.

Philly Cheesesteak Sandwiches

1 lb. deli roast beef, shaved
8-10 slices of provolone cheese
1 small onion
1 green bell pepper
6 hoagie rolls

Crumble beef into a skillet. Add onion and pepper. Simmer on medium till onion is cooked through. Evenly spread mixture in bottom of skillet. Evenly cover mixture with cheese slices. Cover skillet and turn heat off. When cheese is melted spoon mixture into rolls. Serve warm

Chicken Crescents

3 oz. cream cheese (I use light)
2 c. cooked, diced chicken
1/2 tsp. salt
1/8 tsp pepper
2 Tbsp milk
1 Tbsp onion
1 Tbsp pimento
3 Tbsp. Butter
1 (8 oz) Pillsbury quick crescents
Cream 2 tbsp. butter and cream cheese together (save 1 tablespoon butter). Add next 6 ingredients. Open Pillsbury dough and place 2 triangles together to form rectangle. Pinch seams. Place creamed mixture on rectangle. Pull dough up and pinch seams closed. Brush tops with melted 1 tablespoon butter and sprinkle bread crumbs on top. Bake at 325 for 20 to 25 minutes or until brown. makes 4 crescents.

Almond Chicken

8 to 10 boneless, skinless chicken breasts
1 to 2 cans cream of chicken soup
1 pt. light sour cream
2 c. crushed Ritz crackers (1 tube)
3 Tbsp. melted butter
1 Tbsp. poppy seeds
1/2 c. sliced almonds

Put chicken breast in flat baking dish. Mix the soup and sour cream and spread on top. Mix the crackers, butter, and poppy seeds together and sprinkle on top of the cream mixture. Sprinkle sliced almonds on top. Bake at 350 for about 45 minutes.

CATALINA Chicken Stir-Fry

Prep Time:
10 min

Total Time:
22 min

Makes:
4 servings

1/2 cup KRAFT CATALINA Dressing

3 Tbsp. lite soy sauce

1/4 tsp. garlic powder

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces

1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained

4 cups hot cooked white rice

MIX dressing, soy sauce and garlic powder in large skillet until well blended. Add chicken; mix lightly. Cook and stir on medium-high heat 5 min. or until chicken is cooked through.

ADD mixed vegetables; cover. Reduce heat to medium-low. Simmer 5 to 7 min. or until vegetables are crisp-tender, stirring frequently.

SERVE over the rice.

15 Minute Cheesy Tuna Dinner

Prep Time:

5 min

Total Time:
15 min

Makes:
4 servings

1 can (10-3/4 oz.) condensed cream of mushroom soup

1-1/2 cups milk

2 cans (6 oz. each) tuna, drained, flaked

1 cup frozen green peas, thawed

2 cups instant white rice, uncooked

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

MIX soup and milk in medium saucepan. Bring to boil on medium heat, stirring frequently.

ADD tuna and peas; mix well. Return to boil.

STIR in rice and VELVEETA; cover. Reduce heat to low; cook 5 minutes. Stir until VELVEETA is completely melted.

The best Fruit Pizza

Crust-
2 cups flour
1/2 tsp. Cream of Tartar
1/2 tsp. baking soda
1/4 tsp. salt
combined and set aside
beat 1 cup sugar, add one egg.
Add flour mixture and beat just until combined.
Spread dough into a 12inch greased pizza pan.
Bake 15-18 minutes.

While baking, beat 1 pkg. cream cheese, 1/4 cup sugar, 1/2 tsp. vanilla, 1/2 tsp. lemon juice.
Spread cream cheese mixture over cooled crust. Arrange various fruit on top. (strawberries, blackberries, blueberries, peaches, raspberries, bananas and such).

Cowboy Caviar

1 can black beans

1 can black eyed peas

1 can garbanzo beans

1 can corn

4 large tomatoes (to taste)

3 large peppers (orange, yellow, red)

2 avocadoes (to taste)

2 limes (for juice)

Cilantro

Onions (optional- I usually don't put in)

Also, it's really good to put diced chicken or smoked turkey in it!

Shane's Maple Rolls

This is my favorite thing that Shane makes - I love them!

Mix together:
2 1/2 C warm water
1/2 C butter
1/2 C sugar
2 tsp salt
2 eggs
4 Tbsp yeast
3 1/2 C flour

mix and let rise for 15 minutes

then add 3 1/2 C flour and let rise for 20 minutes

Cut dough into 6 equal portions

Roll each portion into rolls and set on pan

Filling:
3 sticks butter
2 C sugar
1 tsp mapleine flavoring
2 tsp cinammon

Layer as such: One round of dough, filling, one round of dough, filling, top with one round of dough.



Cut slices into the dough to make a pinwheel-shaped thing and roll up the pieces.



Bake at 350 for 20-30 min or until golden brown. Top with a icing which is a mixture of milk, powdered sugar and a couple drops of maple flavoring.

Marvelous Mini Meatloaves

Prep Time:

5 min

Total Time:
45 min

Makes:
6 servings

Take 1 lb. extra lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these options...

	seasoning options	add-in choices	cheese possibilities
	1 tsp. Italian seasoning	3/4 cup spaghetti sauce	3/4 cup KRAFT Shredded Mozzarella Cheese
	2 tsp. chili powder	3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa	3/4 cup KRAFT Shredded Mexican Style Cheese
	1 tsp. dried oregano leaves	3/4 cup chopped roasted red peppers	3/4 cup ATHENOS Traditional Crumbled Feta Cheese
	1 tsp. garlic powder	3/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce	3/4 cup KRAFT Shredded Cheddar Cheese

Then follow these 3 simple steps:

---

PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

SPOON add-ins evenly into indentations in meatloaves.

BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

Gooey Chicken Burritos

2-3 large chicken breasts (3 will make enough to feed at least 6 people)
1 12oz. jar of salsa
1 can of Cream of Chicken Soup
1 can diced green chilies
1 small onion (optional)
2 T. cooking tapioca (not necessary, just helps it thicken up.)
1 1/2 c. grated cheese
Handful of Spanish olives, sliced (optional)
Flour tortillas

Combine all ingredients, except tortillas, in crock pot.
Cook on low 8 hrs or high 4 hours. Spoon mixture onto warmed tortillas and roll.

Griselda's Tacos de Papa (Potato Tacos)

8 corn tortillas (or more, depending on how much meat mixture you have)
5 potatoes, boiled and peeled
1 C chorizo (can buy at Fry's)
1/4 onion, chopped
1 C oil (JoAn recommends coconut oil)
1 1/2 tsp salt

Mash potatoes with a fork
Begin cooking the chorizo and onion in a saucepan
add potatoes to the meat and onion
warm up tortillas in a hot pan
add a spoonful (2 Tbsp) of meat and potato mixture in to the tortilla
deep fry in oil

Griselda's Green Salsa

2 cans whole green tomatillos (add one can without draining, and drain the other can)
2 jalepenos, boiled
1 Tbsp onion
1 big clove garlic
1 pinch cumin

blend together, then add 1/2 C chopped cilantro leaves and 1/2 tsp salt

Griselda's Sopa de Albondigas (Meatball Soup)

1/2 lb ground beef
1 large egg
1 1/2 tsp salt
1 C cooked rice
1/4 C minced onion
4 large fresh cloves garlic
1 tsp cumin
1 can stewed tomatoes
1 can tomato sauce
2 hard boiled eggs

1. add rice to the thawed hamburger meat
2. add raw egg, then cumin, garlic and salt
3. mix with hands
4. chop up boiled eggs and set aside
5. round meat into balls in your hand, punch a hole in them and insert a piece of boiled egg in the middle. Then fold the meat around the boiled egg.
6. Boil large saucepan full of water, add meatballs. Turn water to low and simmer.
7. Slice onions long and thin and simmer in oil in a separate pan.
8. Add 1 can of tomato sauce and 1 can tomatoes in with the oil and onion.
9. When fully cooked, remove meatballs from water and place in tomato and onion mixture. Add 1/2 cup of the meat broth to the tomato mixture.
10. Simmer for 10 minutes and eat!

Fry Bread

INGREDIENTS

* 4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 tablespoon baking powder
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 4 cups shortening for frying



DIRECTIONS

1. Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
2. Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

No Bake Cookies

2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.