Enchilada Casserole

A good friend gave me this recipe. I was a little hesitant about it but it was great and all my kids had seconds. We didn't have a single drop left over. Plus it was very easy to make which is always a bonus! Recently the local newspaper used this recipe when featuring my family and I in a Food Stuff section.

1 Bag Nacho Cheese Doritos
1 Pound Hamburger
2 Tablespoons Chili Powder
1 Clove of Garlic1 Onion, Chopped
1 16 Ounce Can Tomato Sauce
1 Can Cream of Chicken Soup
1 Cup of Milk
Cheddar Cheese

In a skillet brown hamburger with the onion and garlic. After it is browned, add the chili powder and the tomato sauce. In the blender combine the cream of chicken soup and the milk. Then in a greased 9x13 pan line the bottom of it with half the bag of Dorito chips. Then layer the meat and tomato sauce mixture over the top of that. Then add another layer of chips, using the rest of the bag. Drizzle the milk and soup mixture over the top. Add a layer of shredded cheese and bake at 350 for 25-30 minutes. You can serve Ranch on the top of it but my family liked it just plain.

Mexican Rice

This is a recipe I have used for years. It is delicious.

2 Tablespoons Vegetable Oil
1 Medium Onion, Finely Chopped
1 Clove Garlic, Crushed
1 Cup Uncoocked Non-Instant Rice
14.5 Oz. Can Mexican Stewed Tomatoes*
1-2 Tablespoons Chili Powder
1/2 Teaspoon Oregano
1/2 Teaspoon Salt
2 Cups Chicken Broth

*On the tomatoes, if you like chunks in your rice, add it straight from the can. My family isn't too hip on chunks so I put it in the blender before adding it to the rice.

In a medium saucepan, heat the oil, onion and garlic. Saute. Stir in the rice, tomatoes, and spices. Add the chicken broth and bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes or until liquid has absorbed and rice is tender.

Enchiladas

Like I have mentioned before, I follow a recipe to a "T". I even measure the water when making Ramen Noodles! As you can imagine, I don't do well with recipes that call for "a little of this" and "some of that". This is one of my all time favorite recipes. My mom made it all the time growing up. She use to use corn tortilla shells and deep fry them. It was delicious. Over time, we have gone to using flour tortillas (no deep frying) to make this dish a little healthier. It is because of my love of this dish that I am going to try to share this recipe so that hopefully you can enjoy this dish as much as I do. I have taken some pictures of the process so that you might get a better understanding of what I am talking about. I hope this makes sense, if you have any questions, feel free to contact me!

46 Ounce Can of Tomato Juice

1 Pound of Hamburger

Flour

Chili Powder

Cheddar Cheese, Shredded

Lettuce

Tomatoes, Diced

Sour Cream

In an electric skillet, brown the hamburger. Once the hamburger is browned, drain off the excess fat. Next add some heaping tablespoons of flour (I would say start with about 4). Stir that into the hamburger. Next pour the tomato juice over the top of the hamburger/flour mixture. Stir together so that there are no clumps of flour. You want your mixture to be somewhat thick. This is where you might have to add a little more flour to make it a little thicker. Remember to add sparingly. You can always add more flour but you can't take it out once it is added. Next you are going to add chili powder. You can add as much as you like for you desired taste. However, this is a Mexican dish and you are going to need to add quite a bit to get any flavor in this dish at all. Your mixture will now go from that "tomato juice red" to more of a "brick red" color. For this meal it is easier to dish up from the skillet. I heat one flour tortilla in the microwave for about 10 seconds (just long enough to take off the chill). Then you place it in your electric skillet with the sauce. This will coat the underside of the shell. With a big spatula turn the tortilla so as to coat the other side. Then take out of the skillet and immediately place on dinner plate. Top with shredded Cheddar Cheese. Repeat this step for each serving. Then place the plates on the table and let family members top their own enchilada with lettuce, tomatoes and a dollop of sour cream.

Filipino Chicken

Okay, so I made this recipe for dinner the other night. It wasn't one of my favorites. My husband said "it wasn't one of his favorites." But my kids ate it. I tell you my kids just aren't picky eaters. If you know me I follow a recipe to a T. With that said, if I were to make this again, I would change the Soy Sauce to low sodium Soy Sauce because it was plenty salty. Also can you imagine what a bunch of garlic, soy sauce and apple cider vinegar smells like. The smell was pretty strong to say the least. Make sure to have plenty of nice smelly stuff on hand to try to take away some of that nasty smell!

Boneless Skinless Chicken Breasts or Chicken Tenders
1 Cup Soy Sauce
1 Cup Apple Cider Vinegar
1 Cup Brown Sugar
2 Tablespoons Minced Garlic

Mix together in a large pan and add chicken. Bate at 325 for 2 hours.

Garden Rice Pilaf

I found this recipe in a ward cookbook. It is delicious. My family really enjoys this recipe. It puts a little variety in the menu instead of just plain rice.

2 3/4 Cups Water
1/4 Cup Butter/Margarine
2 Tablespoons Instant Chicken Bouillon
1/4 Teaspoon Salt
1/4 Teaspoon Minced Fresh Garlic (Optional)
1/4 Cup Fresh Parsley, Chopped (Use less if you are using dried)
1 1/4 Cup Uncooked Long Grain Rice
1/2 Cup Carrots, Finely Chopped
1/2 Cup Slivered Almonds, Toasted
Pinch of Pepper
2 Tablespoons Green Onions, Sliced

In a 2 quart saucepan, bring water, butter, bouillon, salt, pepper, and garlic to full boil. Add rice and carrots; return to foil boil and then reduce heat to low, simmer covered until rice is tender, about 25 to 30 minutes. Stir in remaining ingredients.

Breakfast Casserole

In a 9x13 pan:
8-10 Slices of Bread, Broken into pieces
1 Pound Sausage (Brown and drained and sprinkled over the bread) (You can also use 1 pound of bacon instead of sausage. Just cook it and crumble it over the bread)
1 Cup Cheddar Cheese, Grated

In a Blender:
6 Eggs
2 Cups Milk
1 Teaspoon Dry Mustard
1 Teaspoon Salt
Dash of Pepper

Mix and pour over the bread mixture. Refrigerate overnight.

Optional: You can top this with green onion, green pepper and mushrooms. You would put it on top of the bread mixture before you pour the egg mixture over the top.

Bake the next morning at 350 for 35-40 minutes.

Creamy Chicken and Wild Rice Soup

My sister, Lori, got this recipe from a ward party. We have tried this recipe and it was a huge hit in our house!

3 (14 Oz. each) Cans Chicken Broth
2 Cups Water
3/4 Cups Wild Rice
1/2 Cup Green Onions, Chopped
1/2 Cup Butter (No Substitutes)
3/4 Cup Flour
3/4 Teaspoon Salt
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon Black Pepper
2 Cups Heavy Cream
2 Cups Cubed Cooked Chicken Breast (my sister uses the canned chicken but I really like the fresh chicken better. I cook the chicken while the rice was cooking so I don't think it took any longer to make using fresh chicken)
1 (4 Oz.) Jar Sliced Pimento Peppers, Drained (I omit this)

Combine broth, water and rice in large soup pan and bring to a boil. Reduce heat and cover. Simmer for 35-40 minutes, until rice is tender. In a separate pan, saute onions in butter over low heat. Stir in flour, salt, poultry seasoning and pepper. Cook stirring constantly until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes of until thickens slightly stirring constantly. Stir into rice mixture. Add chicken and pimientos and heat through. Serves 6-8.

Microwave Macaroni & Cheese

My mom made this when I was growing up. I loved it then and still continue to enjoy this as a meal. My kids are in seventh heaven when I make this. It is a great comfort food.

2 Tablespoons Margarine
2 Tablespoons Flour
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 1/2 Cups Milk
1 1/2 Cups Cheddar Cheese, Grated
3 Cups Elbow Macaroni, Cooked
5 Oz. Can Vienna Sausages, Diced

Put butter in a 1 1/2 quart microwave safe casserole dish. Microwave on high for 45 seconds to 1 minute until butter is melted. Add flour, salt and pepper to butter. Add milk, slowly. Microwave on medium high (level 8) for 6-7 minutes or until sauce thickens. Stir in cheese. Stir until cheese melts. Stir in Vienna sausages and cooked macaroni. Return to microwave. Cook on medium high (level 8) for an additional 3-4 minutes.

Jell-O Popcorn

1 Cup Karo Syrup
1/2 Cup Sugar
1 Small Package Jell-O

Combine ingredients in a small saucepan. Bring to a boil and boil for one minute. Pour over approximately 9 cups of popped popcorn.

Chicken and Biscuit Pot Pie

1 Cup Sliced Carrots
1 (10 oz.) Package Frozen Peas, Thawed
1/2 Cup Butter
1 Small Onion, Chopped
1 Cup Celery, Sliced
1/2 Cup Flour
3 Cups Chicken Broth
1 Cup Milk
1 Teaspoon Thyme
5 or 6 Cups Cooked Chicken Breasts
1 (8 oz.) Can Refrigerated Biscuits
1/2 Cup Shredded Cheddar Cheese

Place carrots in sauce pan with a small amount of boiling water. Simmer, covered for 10 minutes. Add peas and cook 5 minutes longer; drain. Melt butter in a large saucepan. Add onion and celery and cook until tender. Removed from heat and blend in flour. Gradually stir in chicken broth and milk. Add thyme and cook stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Add chicken and drained carrots and peas. Mix well. Turn into 4 quart casserole. Top with biscuits in ring around the edge of the casserole dish. Sprinkle biscuits with cheese. Bake at 400 for 18-20 minutes, until biscuits are browned.

Pasta Fagioli Soup

This is supposed to taste exactly like Olive Garden's Pasta Fagioli Soup. It makes a huge batch. When I made it I fed my family and then I put some in containers and froze the rest.

2 Pounds Ground Beef
1 Onion, Chopped
3 Carrots, Chopped
4 Stalk Celery, Chopped
2 (28 oz.) Cans Diced Tomatoes Italian Style, Undrained
1 (16 oz.) Can Red Kidney Beans, Drained
1 (16 oz.) Can White Kidney Beans, Drained
3 (10 oz.) Cans Beef Broth
3 Teaspoons Oregano
2 Teaspoons Pepper
5 Teaspoons Parsley
1 Teaspoon Tabasco Sauce
1 (20 oz.) Jar Prego Traditional Style Spaghetti Sauce
8 Ounces Orozo Pasta, Cooked and Drained

Brown hamburger and onion in a skillet. Drain fat from beef. Add all ingredients, except the pasta, to a crockpot. This makes a HUGE batch. Cook on low 7-8 hours or high 4-5 hours. During the last 30 minutes on high, add cooked pasta.

Savory Sausage

2 Pounds Sausage
3/4 Cup Onion, Chopped
2 Envelopes Chicken Noodle Soup
1 Cup Slivered Almonds
1/2 Teaspoon Salt
1 Carrot, Diced
2 1/2 Cups Celery, Chopped
4 1/2 Cups Boiling Water
1 Cup Non-Instant Rice

Brown sausage in a large skillet. Drain off the grease. Add carrot, onion, and celery; saute. Combine soup mix and boiling water in large saucepan; stir in rice. Cover and simmer 20 minutes or until rice is tender. Add sausage mixture and salt; stir well. Pour into a greased baking dish. Bake at 375 for 20 minutes.

Barbecue

3 Pounds Ground Beef
2 Onions, Chopped
1 3/4 Cups Catsup
1 Teaspoon Chili Powder
1 1/2 Tablespoons Prepared Mustard
1 1/2 Cups Tomato Juice
Salt & Pepper, To Taste
2 Tablespoons Worcestershire Sauce
2 Bay Leaves
1/4 Teaspoon Curry Powder
4 Stalks Celery, Diced
2/3 Cups Brown Sugar

Place all the above ingredients in a crockpot. Cook all day long. You might have to thicken the barbecue with flour and water before serving. Serve on hamburger buns.

Sweet Sauted Corn

This is definitely a keeper! My whole family loved the corn cooked this way. I found it on this blog: http://pickypalate.blogspot.com/

2 Tablespoons Extra Virgin Olive Oil
1 Red Bell Pepper, Finely Diced
1 Green Pepper, Finely Diced
1/2 Cup Onion, Finely Diced
4 Ears Fresh Corn, Kernels Removed
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoons Butter
3 Tablespoons Honey

Heat oil into a large skillet over medium heat. Saute red pepper, green bell pepper, and onion for five minutes, stirring often. Stir in corn, salt, and pepper. Cook for an additional 5 minutes. Stir in the butter and honey until well combined and melted through. Serve warm.

I didn't have a green pepper and so I omitted that. I also freeze corn in the summer and so since corn isn't quite in season, I used that instead of the fresh corn.

Scalloped Potatoes

2 Quarts of Potatoes, Sliced
1 Large Onion, Sliced in Rings

White Sauce:
1/4 Cup Margarine, Melted
1/4 Cup Flour
2 1/2 Teaspoons Salt
4 1/2 Cups Milk
1/4 Teaspoon Pepper

Blanch sliced potatoes in boiling water for 3 minutes. Drain off the water. Place potatoes in the bottom of a 9x13 baking pan. Cut one large onion in rings and place on the top of the potatoes.
Combine the ingredients for the white sauce. Stir together until it comes to a boil. BE CAREFUL. Do NOT scorch. Do NOT cook white sauce on high. You will need to stir the white sauce constantly while it cooks. Pour white sauce over potatoes.
Bake at 350 degrees for 30-45 minutes.

Fettuccine Alfredo

1 Pound Fettuccine, Cooked
1 1/2 Cups Whipping Cream, Room Temperature
1 1/2 Cups Freshly Grated Parmesan Cheese
2/3 Cup Butter, Softened
1 Teaspoon Salt
1/4 Teaspoon White Pepper

Cook fettuccine noodles. Immediately after draining fettuccine noodles, combine with butter. Add one half of the cream and toss well. Add one half of the Parmesan cheese and toss well. Add the remaining cream and toss well. Add the remaining cheese, salt and pepper and toss. Serve immediately.

Poppy Seed Chicken

3 to 4 Cubed Chicken Breasts
2 Cans Cream of Chicken Soup
2 Tablespoons Poppy Seeds
2 Cups Sour Cream
3 Cups Ritz Crackers, Crushed
1 Cup Butter

Cook chicken breasts. Mix together sour cream, soup and chicken. Spread in a 9x13 pan. Mix together poppy seeds, butter and crackers. Sprinkle over the top of the chicken mixture. Bake at 350 for 30 minutes, uncovered. Serve over rice.

Barbecue Chicken

1 Cup Catsup
1 Teaspoon Salt
2 Tablespoons Worcestershire Sauce
1 1/2 Teaspoon Garlic Salt
1/2 Teaspoon Oregano
1/2 Cup Vinegar
2 Tablespoons Brown Sugar
1 1/2 Teaspoon Onion Salt
1 1/2 Teaspoon Pepper
Boneless Skinless Chicken Breasts

Place chicken breasts in a 9x13 baking dish. Mix together all ingredients and pour over the chicken. Cover with foil and bake at 300 for 2 to 2 1/2 hours. Take off the foil for the last 15 minutes of baking.

Italian Chicken

1 Cube Butter (Not Margarine)
4 Boneless Skinless Chicken Breasts
1 Package Italian Salad Dressing Mix
8 Oz. Cream Cheese
1 Can Cream of Chicken Soup

Put butter, chicken breasts and dressing mix in a crockpot and cook on high for 2 to 3 hours. Take out chicken and shred it. 30 minutes before serving, mix together cream cheese and cream of chicken soup. Pour over chicken. Heat through. Just before serving you can add milk to thin to desired consistency. Serve over rice.

Apricot Molded Salad

3 oz. Package Orange or Apricot Jell-O
3/4 Cup Water
1 8 Oz. Package Cream Cheese, at Room Temperature
6 Oz. Bottle Apricot Baby Food
8 Oz. Carton Cool Whip

Heat water to boiling and dissolve Jell-O and let cool. Mix apricot baby food into Jell-O. Beat the cream cheese a little and gradually add Jell-O mixture to that. When mixed well, add whip cream and continue beating until mixed. Spray Jell-O mold with cooking spray and put mixture into mold. Allow to set for several hours or overnight. Remove Jell-O from mold by allowing it to sit in hot water for 1 minute. Garnish with mandarin oranges.

Olive Garden Salad & Dressing

Bag of Green Salad Mix
1 Red Onion, Cut in Rings
1 Can Medium Olives, Drained

Dressing:
1/2 Cup White Vinegar
1/3 Cup Vegetable Oil
2 1/2 Tablespoons Romano Cheese, Grated
2 Tablespoons Beaten Egg OR Egg Substitute (I use Egg Substitute)
1 Teaspoon Lemon Juice
1/4 Teaspoon Dried Parsley Flakes
Pinch of Crushed Red Pepper Flakes
1/3 Cup Water
1/4 Cup Corn Syrup
2 Tablespoons Dry Pectin
1 1/4 Teaspoon Salt
1/2 Teaspoon Minced Garlic
Pinch of Dried Oregano

Combine all dressing ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Combine salad ingredients in a salad bowl. Serve dressing over salad.

Taco Salad

I know you are wondering why in the world I would post a recipe for taco salad! If you know me, you know that I follow recipes to a fault. I even measure the water when making Ramen Noodles so of course I need a recipe for everything. I love this recipe. My mom made it while we were growing up and I still use it to this day.

1 Head Lettuce, Cut up
4 Tomatoes, Chopped
1 Avocado, Cut up
1 Can Olives, Drained and Sliced
1/4 Pound Cheddar Cheese, Grated
1 Onion, Chopped
1 Package Tortilla Chips
1 Pound Hamburger
1 Teaspoon Salt
1 Can Kidney Beans, Drained and Well Rinsed

In a pan, brown hamburger with salt. Drain off the grease. In a large bowl add all of the ingredients except the Doritos, including browned hamburger. Mix together while the hamburger is still hot. Add your favorite salad dressing (We are Ranch Dressing fans at our house. Chiz's Ranch is our favorite.) You can also include your favorite salsa. We put the salad on our plate and then top with crumbled chips, salad dressing, and salsa. Putting the chips on individual servings instead of the big bowl prevents the chips from going soggy if there are leftovers.

Aunt Arlene's Chicken Salad

My Aunt Arlene makes the best chicken salad. Here is her recipe:

6 Pounds Boneless Skinless Chicken Breasts, Boiled and Shredded
2 Packages Celery Hearts, Chopped
1 Dozen Eggs, Boiled and Chopped
1 Cup Green Onions, Chopped
2 Jars Pimento, Finely Chopped
1 Quart Mayonnaise
2 8 oz. Packages Cream Cheese
Salt & Pepper to taste

Mix the ingredients together and serve on croissants.

Orange Julius

6 Oz. Frozen Orange Juice
1 Cup Cold Water
1 Cup Cold Milk
1 Teaspoon Vanilla
1/4 Cup Sugar
10-12 Ice Cubes

Place ingredients in a blender. Blend on high until the ice cubes are crushed.

Breadsticks

1 Package Yeast
1 1/2 Cups Warm Water
1 Tablespoon Malted Milk Powder
1 Tablespoon Honey1 Teaspoon Salt
4-4 1/2 Cups Flour
Egg Wash (1 beaten egg with 1/2 teaspoon water)
Toppings: Course Salt, Parmesan Cheese, Sesame Seeds, Poppy Seeds, Basil, Oregano, Italian Seasoning, Parsley, Dill, etc.

Soften dry yeast in warm water in a large bowl. Stir in milk powder, honey and salt. Add flour gradually while mixing until dough forms a ball. Divide the dough into 12 equal pieces. (The easiest way for me to do this is to divide the dough in half. Then with one of those balls, form three equal balls. Then take each of those three balls and divide them in half again, so now you have six balls of dough. Do the same with the other ball of dough and you will have 12 equal pieces.) Roll each piece between hands and stretch until dough reaches the length of 10-12 inches. Place 6 sticks on each of two greased cookie sheets. Brush each breadstick with egg wash and sprinkle with desired topping. Allow to rise 15-20 minutes. Bake at 400 degrees for 15 minutes.

When I make this recipe, I usually make a variety of different toppings. I usually put one topping on two or three breadsticks and then another topping on two or three others. I continue this until I have a good mixture of different flavor breadsticks for everyone to choose from. Course salt and Parmesan cheese are definitely our two favorites.

Pull Aparts

22 Frozen Rhodes Rolls
1 Package Vanilla or Butterscotch Pudding (NOT Instant)
1/2 Cup Brown Sugar
2 Teaspoons Cinnamon
1 Cube Butter

Grease a Bundt pan. Place the Rhodes rolls in a circle in the bottom of the pan. Mix together the pudding, brown sugar, cinnamon, and butter. Sprinkle over rolls. Melt 1 cube butter. Pour over top. Cover with plastic wrap. Let raise 12 hours (just over the top of the pan). Bake at 350 for 30 minutes. Tip upside down when hot to release bread.

I usually mix this up the night before just before going to bed. Then I bake it first thing the next morning.

Giese Bread

1 Large Loaf French Bread
1 Stick Butter/ Margarine, Softened
2/3 Cup Mayonnaise
1 Large Onion, Finely Chopped
1 Tablespoon Lemon Juice
2 Teaspoons Prepared Mustard
2 Cloves Garlic, Crushed OR 1/4 Teaspoon Garlic Powder
1/2 Teaspoons Worcestershire Sauce
1/3 Cup Parmesan Cheese (the kind in the green can)
Paprika

Slice bread lengthwise down the center to make two half loaves. Divide butter/margarine in half. Spread each half with a half a stick of butter. Use the whole stick. Combine mayonnaise, onion, lemon juice, mustard, garlic, and Worcestershire sauce. Spread evenly over buttered bread. Sprinkle generously with paprika. Place on a cookie sheet and bake at 350 for 25-30 minutes or until toasty brown. Cut into wedges and serve hot.

This recipe is definitely not for those who are trying to watch their figure! It is delicious served with lasagna. It is also good on a cold winter's day served with hot, homemade soup.

Vanilla Syrup

1 Cup Whipping Cream
1 Cup Sugar
1/2 Cup Butter (No Substitutions)
2 Teaspoons Vanilla

In a medium pan combine all ingredients. Cook on low heat until butter is melted and sugar is dissolved. DO NOT BOIL!

Creepy Crawlers

1/2 Cube Butter/Margarine
1/4 Teaspoon Baking Powder
3 Eggs
1/2 Cup Flour
1/2 Cup Milk
1/8 Teaspoon Salt

Melt Margarine in a 9x9 pan over the stove. Combine the remaining ingredients and mix with a mixer. Pour into the 9x9 pan with melted butter. Cook at 400 degrees for 20 minutes. Serve with jam, sugar, or syrup. Delicious with vanilla syrup. This is also delicious with warm peach or apple pie filling with a dollop of whipped cream.

Chocolate Chip Zucchini Muffins

2 Cups Zucchini, Grated
3 Large Eggs
1 ½ Cups Brown Sugar
1 Tablespoon Vanilla
2 ¼ Cups Flour,
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Semi-Sweet Chocolate Chips
½ Cup Vegetable Oil
2 Teaspoons Cinnamon
¼ Teaspoon Baking Powder

Mix zucchini, eggs, brown sugar, oil, and vanilla. In a separate bowl, mix flour, baking soda, salt, cinnamon, and baking powder. Add to wet ingredients. Stir in chocolate chips. Fill muffin tins one half full. Bake at 350 for 20 minutes.

Clam Chowder

To be honest, I am not sure I ever had clam chowder until I was married and tried my mother-in-laws. At first I was hesitant about trying it. I wasn't quite sure about the whole clam thing. However, I loved it! She uses minced clams, which are cut up pretty fine so you don't get big chunks of this chewy meat. This has become one of our family favorites (my kids even love it!)

1 Cup Onions, Finely Chopped
1 Cup Celery, Finely Chopped
2 Cups Potatoes, Finely Diced
2 Cans (6.5 oz each) Minced Clams and Juice
3/4 Cup Butter
3/4 Cup Flour
1 Quart Half and Half Cream
1 1/2 Teaspoon Salt
Dash of Pepper

Drain juice from clams and pour over vegetables in a small saucepan. Add enough water to barely cover and simmer over medium heat, covered until almost tender. Melt butter, add flour and blend in a large pan. Cook stirring constantly. Add cream and cook. Stir with wire whip until smooth and thick. Add undrained vegetables and clams. Heat through. Season to taste.

Chili

4 Cups Pinto Beans
1 Can Tomato Soup
1 Large Can Tomato Juice
1 Tablespoon Salt
1 1/2 Tablespoon Sugar
1 1/2 Tablespoon Chili Powder
1/2 Teaspoon Cayenne Pepper
1 Medium Onion, Chopped
1 1/2 Pound Hamburger, Browned

Wash beans. Place in a large kettle. Cover with 2" of water and soak overnight. Drain. Add warm water to cover beans. Add salt. Cook until beans are tender, about 3 hours. Add remaining ingredients and cook 1 more hour. This freezes well.

Wassail

2 1/2 Cups Sugar
4 Cups Water
10 Whole Cloves
2 Sticks Cinnamon
6 Oz. Frozen Lemonade
6 Oz. Can Frozen Orange Juice
1 Gallon Apple Cider

Combine sugar and water in saucepan. Boil, add spices and steam for one hour. Add lemonade and orange juice concentrates and apple cider. Red food coloring is optional to add deeper color. Serve hot. Makes 2 Gallons.

White Slush

1 6 Oz. Can Frozen Limeade
3 Cups Sugar
8 Cups Water
Sprite

Mix the limeade according to the directions on the can. Boil water water and sugar until the sugar is dissolved. Mix the limeade and sugar water together and freeze. Serve slushy with Sprite mixed in.

Hot Grape Juice Drink

2 Cups Sugar
12 Cups Water
1 Teaspoon Cloves
4 Sticks Cinnamon
3 Cups Grape Juice
12 Tablespoons Lemon Juice

Bring sugar, water, cloves and cinnamon sticks to a boil and simmer 30 minutes. Remove Spices. Add grape juice and lemon juice. Serve hot.

Hot Chocolate Mix

14 Quarts Carnation Powdered Milk
1 Large Jar Coffee Creamer
2 Pound Box Nestle's Quick Chocolate
2 Pound Package Powdered Sugar

Mix the above ingredients together. Store in an airtight container. Use 1/3 cup cocoa mix to a mug full of hot water.

Homemade Lemonade

5 Quarts Cold Water
3 Cups Sugar
2 Tablespoons Citric Acid
2 Tablespoons Lemon Concentrate
2 Lemons, Sliced
Ice

Mix water, sugar, citric acid and lemon concentrate together. Add sliced lemons. You can either add ice ahead of time or just put ice in each individual glass. If you put the ice in ahead of time, you may have to make a few adjustments after the ice melts. I try to make this recipe a few hours ahead of time so that the juice from the lemons has time to mix with the lemonade.

Homemade Root Beer

1 Bottle Root Beer Extract
5 Pounds Sugar
5 Gallons Water
5 Pounds Dry Ice

Combine and put in a large jug. Let dry ice evaporate. Serve.

Hot Sausage Dip

1 Pound Sausage
2 Small Onions, Chopped
2 Green Peppers, Chopped
3 Tomatoes, Chopped
1 8 Oz. Can Diced Green Chilies
1 Pint Sour Cream
1 8 Oz. Package Cream Cheese
Tortilla Chips

Brown sausage and drain off excess grease. Add chopped onions and green peppers. Cook until onions and peppers are tender. Add the tomatoes to the mixture. Don't cook too long. You want the tomatoes to be a little firm. Add green chilies. Stir in sour cream and cream cheese. Keep warm in a crockpot. Serve with tortilla chips

Cheese Ball

2 8 Oz. Packages Cream Cheese
2/3 Cup Mayonnaise
6 Strips of Bacon, Cooked and Crumbled
3 Green Onions, Chopped
1 Tablespoon Dill Weed

Mix together and sprinkle with slivered almonds. Serve with crackers