Orange Jelly

3 1/4 c. sugar
1 c. water
3 Tbs. lemon juice
1 packet liquid pectin
1 6oz. can orange juice concentrate

Place sugar and water on high heat
Stirring constantly bring to a full rolling boil that can't be stirred down
Add lemon juice
Boil hard 1 minute
Remove from heat
Stir in pectin
Add thawed orange juice
Mix well and pour immediately into hot, prepared jars
Seal Makes 3-4 8 oz. jars

-Rhonda Beattie

Fruit and Pasta Salad

24 oz. pasta, cooked and drained
20 oz. pineapple bits, drained
2 c. celery, chopped
3 gr. onions, chopped
red and green grapes, sliced
9.5 oz. can cashews
6 oz. pkg. craisins
22 oz. mandarin oranges
4 chicken breasts, cooked and cubed
16 oz. bottle coleslaw dressing
(I just mix up some mayonnaise, sugar and a little milk for the dressing)
1 c. mayo
salt and pepper to taste


Mix up your dressing and mayo in a large bowl
Add the rest of the ingredients saving the pasta and the mandarin oranges until last so they don't get broken up.
Add more sugar or mayo until it tastes right if you made your own dressing (should be a little sweet)

-Wendy Patterson

This salad is addicting!

My Favorite Fudge

1 1/2 c. sugar
2/3 c. evaporated milk (5oz. can)
2 Tbls butter
1/4 tsp. salt
2 c. mini marshmallows
1 3/4 c. milk choc. chips
1/2 c. chopped pecans or walnuts
1 tsp. vanilla

Line 8 inch square pan with foil

Combine sugar, evaporated milk, butter and salt in med, heavy-duty saucepan
Bring to a full rolling boil over medium heat, stirring constantly
Boil, stirring constantly for 4-5 min
Remove from heat

Stir in marshmallows, morsels, nuts and vanilla extract
Stir vigorously for one minute or until marshmallows are melted
Pour into prepared pan
Refrigerate for 2 hours or until firm
Lift from pan, remove foil
Makes 48 pieces

variations for milk choc. chips:
1 1/2 c. semi-sweet chips
1 2/3 c. butterscotch chips

Caramel Popcorn

2 bags popped microwave popcorn put in a large bowl

In saucepan:
1 stick butter
1 c. Karo syrup
1 c. sugar

Bring to a boil and boil one full minute
Pour over popcorn and stir
Add slivered almonds if desired.

Corn Bread

1/2 c. butter
1 1/2 c. flour
1/2 tsp. salt
2 eggs
1 c. sugar
2 tsp. baking powder
1 1/2 c. milk
1 c. cornmeal

Mix all ingredients
pour into 9x13 greased baking pan
Bake @ 350 for 40 minutes.

-LaBretta Woodland

Chicken, Broccoli and Rice Casserole

2 chicken breasts, boiled and shredded
1 c. sour cream
3 Tbs. lemon juice
2 regular size cans cream of chicken soup
3 c. cooked rice
1 1/2 c. cheddar cheese, shredded
1 pkg. Ritz crackers, crushed
about 2 c. frozen broccoli, rinsed with warm water
3/4 c. melted butter

combine chicken, sour cream, soup, and lemon juice, in a bowl
Put rice in a 9x13 greased casserole dish
Spread broccoli over top of rice
spread chicken mixture over broccoli
sprinkle with the cheese
sprinkle with the crackers for the top layer
pour melted butter over the top
Cook uncovered @ 350 about 35-45 min. or until hot and bubbly

BBQ Meatloaf

1/2 c. gr. or red bell pepper
1/2 c. onion, chopped
1 1/2 lbs. 85% lean ground beef
3/4 c. quick or old-fashioned oats
1/2 c. bbq sauce, divided
1 egg
1 tsp. dried thyme leaves
1 tsp. salt
1/4 tsp. pepper

Combine pepper, onion, beef, oats, egg, 1/4 c. bbq sauce, thyme, salt and pepper
Mix lightly but thoroughly.
Shape mixture into loaf
Bake @ 350 50 minutes
spread remaining bbq sauce over meatloaf
Bake an additional 10 min. or until meat is no longer pink in the center
Internal temperature should reach 160 degrees.
Let stand 10 minutes before slicing.
( I usually use extra bbq sauce on the top and my kids like to put more sauce on their plates)

Weekend Brunch Casserole

3 c. Shredded hash brown potatoes
1 c. monterey jack or cheddar cheese, shredded
1 c. diced ham or canadian bacon
1/4 c green onion, sliced
4 lg. eggs, beaten
1 can evaporated milk
1/4 tsp. salt
1/4 tsp. pepper
(Double the recipe for a 9X13 pan)

Spread thawed potatoes evenly in 2 qt. greased baking dish.
Sprinkle w/cheese, ham and onion.
Combine remaining ingredients
Pour over casserole
(Casserole may be covered and chilled overnight at this point)
Bake uncovered @ 350 for 40-45 min. (55-60 if chilled)
Let stand 5 min. before serving.
Serves 6

This is our traditional Christmas breakfast along with cinnamon rolls and a large stack of bacon.
The kids love it!

Chicken Salad

canned chicken or chicken breast meat, cooked and cut up
water chestnuts, diced
celery, chopped
onion, diced
mayo to desired amount
season to taste with poultry seasoning
Serve on favorite bread (croissants or potato bread)

Another version:
sliced red grapes
slivered almonds
no water chestnuts

-Serena Bryant

Curried Chicken Pitas

1/2 c. mayo
1 Tbs. honey
1 tsp. curry powder
2 c. chicken, cooked and cubed
4 green onions, chopped
4 pita breads, halved and warmed
8 lettuce leaves

-LaBretta Woodland

Chicken Wraps

6 chicken breasts, cooked and diced
3/4 c. mayo
1/2 c. sour cream
3 to 4 thin slices red onion, chopped fine
3/4 c. Shredded cheddar cheese (optional)
1/8 tsp. paprika
1/4 tsp. garlic powder

Mix all ingredients together in large bowl
Place about 1/2 c. mix onto large tortilla
(LaBretta uses big Jalapeno/Cheddar tortillas)
Add 1 large leaf of Romaine lettuce.
Wrap tortilla like a burrito (ends first then roll)
Cut chicken wrap in half at an angle.
Serves 6 to 8
Really good with bacon added also
We love them for picnics!

-LaBretta Woodland

French Toast

Toast:
2 eggs
1/2 c. liquid French vanilla coffee creamer
1 Tbs. vanilla
***Texas Toast bread

Syrup:
1/2 c. real butter
3/4 c. sugar
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla

Melt butter over med heat
Add sugar and buttermilk
Bring to a boil
Remove from heat
Add baking soda and vanilla
Stir
The syrup will begin to froth with the baking soda
If you make the syrup too soon before the toast is ready it will lose its froth but it will froth up again once it's reheated.

-LaBretta Woodland

Mom's Wheat Chili

3 c. wheat
4 cans stewed tomatos
1 can tomato juice
1 container chili con carne
1 lb. ground beef, cooked and drained
1 fresh or 4 Tbs. dried onions
chili powder
garlic powder
salt and pepper

Soak wheat overnight in enough water to cover
Drain wheat and wash
Add more water to wheat (enough to cover)
Cook on med heat for approx. 1 hour until wheat is soft
Drain all water except about 2 cups
Add remaining ingredients and any others you wish from your favorite chili recipe
Heat through.

LaBretta got this from my mom and had to pin her down on amounts etc. since mom never measures anything! Great chili!

Shepherd's Pie

Hamburger
onion
corn
mashed potatoes
grated cheddar cheese
salt and pepper
Lawry's seasoning salt

Brown and drain hamburger
Add onion, chopped or dried
Season to taste, cover and simmer
Add lots of corn (frozen is best), season to taste, cover and simmer
When heated through add mix to large baking pan.
Spread prepared mashed potatoes, made to taste, over top.
Generously sprinkle cheddar cheese over top.
Bake @ 350 until hot and bubbly and cheese is melted.

Major staple in my home growing up. I am putting in the recipe for memories sake. We all knew how to throw this together for dinner from a very early age! Of course it was served for Phil's first dinner at my house.

Canned Fruit Salad

1 can crushed pineapple, drained (save the juice)
1 small box instant vanilla pudding
2 cans each, drained and cut into bite size pieces:
peaches
pears
mandarin oranges

Mix pudding and pineapple juice in large bowl
Add all the fruit and mix

Great food storage salad!

Cookie Salad

1 large box Vanilla instant pudding
2 c. milk
large cool whip
Lots of fresh, sliced strawberries and bananas
1 to 2 pkgs. Keebler fudge striped cookies, broken up

Mix pudding and milk
Fold in cool whip and fruit
Before serving add broken cookies

Overnight Layered Green Salad

1 medium head of lettuce, shredded
1/2 c. green onions, chopped
1 8 oz can water chestnuts, drained and sliced
1 c. celery, sliced
5 oz. frozen baby peas
1/3 c. parmesan cheese, grated
1 pkg. bacon, fried and crumbled
4 hard boiled eggs, grated
2 medium tomatoes, cut in wedges

Dressing:
1 c. miracle whip
1 c. mayo
1/4 tsp. salt
1 Tbs. sugar
1/8 tsp. garlic powder

I a large bowl layer lettuce and vegetables (except for tomatoes) a couple of times.
Mix together dressing and spread evenly on top of salad.
Sprinkle on parmesan cheese
Cover and refrigerate overnight.
Before serving top with grated eggs, crumbled bacon and tomato wedges.

Broccoli and Craisins Salad

Dressing:
1 c. sugar
2 tsp. salt
2 Tbls. poppy seed
1 1/2 c. oil
3/4 c. rice vinegar
2 Tbls. mustard
1 med onion, chopped fine

Salad:
Fresh broccoli
craisins
walnuts, almonds or pecans

The dressing makes quite a bit. I have not cut down the amounts from the original recipe that I got from my grandma Hancock. I just make the salad as big as I need and use as much dressing as I like and refrigerate the rest. The dressing is good to keep and use for about two weeks. So Good!

Oriental Salad

1/2 Head cabbage, chopped fine
2 gr. onions, chopped
2 Tbs. sesame seeds
1 boiled chicken breast, diced

Mix all together. Before serving add 1 pkg. dry Top Ramen Noodles, broken up.

Dressing:
2 Tbls. sugar
1/2 c. salad oil
1 tsp. salt
1/2 tsp. accent
1/2 tsp. pepper
3 Tbls. vinegar

Scalloped Potatos

1 26 oz. cream of chicken soup
3/4 c. milk
1/2 tsp. pepper
10 med. potatoes, peeled and sliced
1 c. shredded cheddar cheese

Combine all together and bake in a 3 qt. baking dish @ 375 for one hour or until potatoes are done.

Taco Soup

Cooked and drained hamburger
Can of corn, undrained
Can of kidney beans, undrained
Onion, chopped
taco seasoning
2 cans diced tomatos
1 can tomato sauce

Simmer until hot.
Serve with sour cream, shredded cheese, and chips.

Potato and Corn Chowder

1 8oz. cream cheese, softened
2 cans evaporated milk
2 cans cream of mushroom or chicken soup
3 cans corn, undrained
7-10 med. or big potatos chopped, boiled and drained
1 12oz. package bacon, chopped
1 med. onion, chopped

Heat cheese, milk, and soup until smooth.
Cook bacon in skillet, add onion and saute together.
Drain fat from bacon and onions.
Add bacon and onions into soup.
Add potatos and corn into soup.
Heat through and serve.

Salsa

2 large cans whole peeled tomatos (leave one can undrained)
1 clove garlic or 2 full tsp. minced
1 large sweet onion (or 4-5 green onions)
1 bunch cilantro
2-3 Tbs. Jalapenos (pre-sliced and in a jar from the store)
1 tsp cumin
3-4 tsp. lime or lemon juice

Combine ingredients one or two at a time in your blender. Blend one can of tomatos and pour into mixing bowl (this keeps your blender from getting too full). Then the other can of tomatos and the rest of the ingredients one at a time blending in between each item. Pour into mixing bowl with the first can of tomatos. Mix well

This was our original recipe from my sister LaBretta. Phil has played around with it a bit. He now adds one can of Ro-tel and at least one of each yellow and orange bell peppers. He has also quit measuring the original ingredients and just throws in the amounts he thinks will be good. He has always been a major fan of salsa and we all love it when he makes up a fresh batch! The last couple of years he has also grown a garden and has been able to use fresh cilantro, tomatos, onions, etc. and that makes it even better!

7 Layer Dip

1. refried beans
2. guacamole
3. sour cream mixed with taco seasoning
4. fresh tomatos, chopped or salsa
5. grated cheese
6. chopped olives
7. green onions

Homemade Fresh Guacamole

4 avocados, mashed up
1/2 an onion, chopped
fresh cilantro, chopped
2 tomatos, chopped
cumin to taste
salt and pepper to taste

Hot Corn Dip

1 15 oz. can of corn, drained
1 can chopped green chilies
1/2 c. chopped red pepper
1 c. or 4 oz. shredded monterey jack cheese
1 c. mayo (not light or low fat)
1/2 c. grated parmesan cheese
2 Tbls. sliced olives

Combine and bake in ungreased baking dish @ 350 for 30 min.
Transfer to a crock pot to keep it hot.
Serve with chips or crackers.

Perfect Apple Crisp

2 c. flour
1 1/2 c. butter, softened
2 c. rolled oats
2 qt. peeled, cored, and sliced apples
(fresh peaches or a couple cans of fruit pie filling are good also)
1 tsp. nutmeg
1 1/2 c. packed brown sugar

Combine flour, oats, cinnamon, nutmeg, and sugar. Cut butter into mixture until crumbly. Put half of the mix into a 9x13 baking dish and pat it in evenly. Cover with fruit, then sprinkle remaining mixture on top. Bake at 350 degrees for 45 to 50 minutes.

Spinach Dip

1 c. sour cream
1 c. mayonnaise
1 box frozen spinach, thawed
(squeeze as much liquid out as you can)
1 packet Knorr leek onion soup mix or
spring onion dip mix

Mix well and enjoy with chunks of fresh bread, fresh veggies or chips.