Lemon Layered Jello Salad

Submitted by Jacque Balmforth

1 - 6 oz. Lemon Jello
1 cup cold water
2 cups boiling water
1 can crushed pineapple (Drain and save juice)

Dissolve Jello in boiling water, then add cold water. Add pineapple and set until firm.

2nd Layer: Mix 1 pkg. dream whip according to directions. Fold in 1 - 8 oz. pkg. softened cream cheese. Spread on firm Jello.

3rd Layer: Cook until thick 1 cup pineapple juice (if not enough reserved juice, add enough water to equal one cup.), 2 beaten eggs, 3/4 cup sugar, and 1 Tablespoon Cornstarch. Cool and add 1 teaspoon Vanilla. Spread on 2nd layer. Top with chopped nuts. Refrigerate until ready to serve.

Rhubarb Pie

Submitted by Michelle Brownell

1 unbaked pie crust
Rhubarb (pears, peaches or apples may be used instead of rhubarb)
1 cup milk
1 cup sugar
3 eggs
Pinch cinnamon

Arrange diced rhubarb in an unbaked pie crust. Then beat up 1 cup milk and 1 cup sugar, plus 3 eggs and a pinch of cinnamon. Pour this custard over rhubarb and bake until custard is set.

Strawberry Limeade Bars

Submitted by Jean Bradley

Crust;
1 Strawberry cake mix
1/2 cup butter, softened
1 egg
2 tablespoons lime zest

Topping:
4 eggs beaten
1 cup sugar
1/4 cup flour
1/2 cup lime juice

Preheat oven to 350 degrees. Mix crust ingredients and press into 9x13 pan. Bake for 15 minutes.

Mix together ingredients for topping and pour over crust. Bake for an additional 25 minutes, until set.

Sprinkle with powdered sugar while warm. Cool. Serve at room temperature or chilled.

Apple Craisin Tossed Salad

Submitted by Janae Pickett

2 large bunches of Romaine lettuce
3-4 sticks of celery, diced
1 bunch of green onions
1/4 - 1/2 bag of Craisins
1 green apple, diced
Sugared Almonds
Dressing

Toss together the lettuce, celery, and green onion in a large bowl. Add the Craisins and apple. Add the sugared almonds and the dressing just before serving. Serves 12-15

Sugared Almonds
1 - 8 ounce bag of sliced almonds
3 Tbsp. butter
1/4 cup white sugar

Brown and stir 5 minutes in a skillet. Let caramelize but don't let butter burn or almonds get too brown. Spread out on was paper and break apart. Let dry.

Dressing
1/2 cup sugar
1/2 tsp. pepper
1/2 tsp. salt
1/4 cup olive oil
2 tsp. dried parsley
1/2 cup red wine vinegar
2 tsp. dried mustard

Mix all ingredients in a shaker or mix well with a wire whisk. Put in refrigerator at least 1 hour. Shake well before adding to salad right before serving. Only use 1/2 to 3/4 of the dressing.

Chocolate Lovers Chunk Cookies

Submitted by Marie Burke

Drive to Smith's Marketplace. Get out of the car. Go to the gourmet cookie area. Pay for the cookies. Drive home. Arrange cookies on a platter. Do not wash baking pans and bowl. Kitchen is clean. Enjoy!

Creamy Ranch Corn Salad

Submitted by Becky Curtis

1 (16 oz) package frozen whole kernel corn, partially thawed OR 2 cans drained whole kernel corn
1-2 cloves garlic, minced
2-3 chopped green onions
1 medium tomato, seeded and diced
1/2 cup diced red or green pepper
1 cup bottled ranch dressing (more or less according to taste)

Gently combine all ingredients. Cover and refrigerate until ready to serve. Enjoy!

Cinnamon Rolls

Submitted by Becky Tripp

1/2 cup shortening
1/2 cup sugar
2 eggs
2 tbsp. active dry yeast
2 1/2 cups warm water
1/2 tsp. sugar (dissolve in yeast and water)
7 cups flour
1 tbsp. salt

Dissolve yeast 1/2 tsp. sugar and water in a small bowl. Cream shortening, sugar, and eggs in a large bowl. Combine the yeast mixture with the cream mixture using electric beaters. Mix thoroughly. Sift flour and salt adding it to the creamed mixture. Continue to mix until the dough is not sticky and easy to handle. You may have to eventually mix by hand. Place dough in a large bowl that has been sprayed with nonstick cooking spray or greased. Cover with a dish towel and let rise. When the dough is doubled punch down and let it rise again. Roll out dough on a floured surface. Spread dough with approximately 1/4 cup melted butter. Sprinkle a small amount of cinnamon and brown sugar over the buttered dough. Cut into strips. Roll and twist into roll shapes. Place on greased cookie sheet or cake pans. Let rise again until double. Bake 12 minutes at 350 degrees F. Frost baked rolls while still warm with frosting.

Frosting
2 tbsp. melted butter
2 tbsp. milk
1 tsp. vanilla
Powdered sugar to desired consistency.
Mix all ingredients together.

Hot Zucchini Relish

Submitted by Rebecca Thompson

Chop or grind:

10 cups zucchini
3 cups onion
2 large bell peppers

Cover with water and sprinkle with 5 tablespoons of salt. Soak for several hours, then drain in a colander.

Add:

1 small (4 oz.) jar pimentos
1 - 4 oz. can green chiles
2 cups sugar
2 1/2 cups vinegar
1 tablespoon red pepper flakes (more or less to taste)
1 teaspoon dry mustard
1 teaspoon nutmeg
2 teaspoons celery seed

Cook vegetables until just tender, 20 minutes or so. Add 2 tablespoons of cornstarch to about 3 tablespoons of vinegar and mix with vegetables to thicken a bit. Stir and cook another minute or two to thicken. Pour into hot, sterilized jars and process for 10 minutes.

Mustard Pickles or Chow-chow

Submitted by Rebecca Thompson

Combine 6 quarts small pickling cukes, sliced, 2 quarts pickling onions and 2 quarts cauliflower, cut into small pieces in a large bowl. Sprinkle liberally with salt and let stand for 1 hour. Rinse and add:

1 1/2 quarts vinegar
1 1/2 quarts sugar

1 tablespoon each Turmeric, Mustard seed, Celery seed and Dry mustard plus 1 - 24 oz. bottle of prepared mustard. Mix all ingredients in a large pot and heat on medium, stirring occasionally for about 35 minutes. Make a paste with 1/2 cup vinegar. Stir into mixture for thickening. Do not overcook. Pour into hot, sterile pint jars and process for 10-15 minutes.

Pickled Beets

Submitted by Rebecca Thompson

Brining Solution:

3 cups water
3 cups cider vinegar
2 cups sugar
Salt to taste, or about 2 tablespoons

Sterilize pint jars. Fill with cooked and peeled beets. Using the water from the cooked beets, measure enough to make 3 cups, adding water if necessary. Add vinegar, salt and sugar. Slice beets and place in jars, or place small, whole beets into jars. Pour hot brining solution over beets. Seal and process for 15 minutes.

Dill Pickles

Submitted by Rebecca Thompson

For brining solution:

1/2 cup salt
3 quarts water
1 quart apple cider vinegar

Bring solution to a boil and allow to simmer, then keep it hot.
In each quart bottle place:

1 grape leaf
1 clove garlic
1 whole clove
1 tsp turmeric
1 piece of dill weed, fresh or dried

Add small cucumbers to each jar, then fill with hot brining solution. Process for approximately 10 minutes.

Fresh Apple Cake

Submitted by Betty Whitear

Coarsely shred 4 cups raw apples. Add 2 cups sugar, 1/2 cup vegetable oil, 2 well beaten eggs, 2 tsp vanilla, 1 cup chopped walnuts.

Add 2 cups flour, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 2 tsp baking soda, 1 tsp salt.

Grease 9x13 inch pan.
Bake at 350 degrees for 45-50 minutes.

Old Fruit Cake

Submitted by TyNea Sorenson

1 quart fruit - puree fruit and all in the blender
2 cups sugar
1 cup oil
4 cups flour
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 tsp baking soda
Optional: nuts, raisin, chocolate chips

Bake at 350 degrees for 40 minutes.

Chocolate Zucchini Bread

Submitted by Rebecca Thompson

In a large mixing bowl using an electric mixer or in a bowl of a stand up mixer, whip together:

1/2 cup vegetable oil
1/2 cup butter

Then add:

3 cups sugar
4 large eggs

Sift together:

3 1/2 cups flour
1 tsp salt
1 tbs baking powder
1 tsp baking soda
1 cup Cocoa powder

Alternately with dry ingredients, add 1 1/4 cup buttermilk and dry ingredients on low speed until blended. Then toss:

3 cups shredded and drained zucchini with 2 tablespoons of flour (this keeps it from sinking to the bottoms of the pan). Fold this into batter and pour into 3-4 small to medium loaf pans. Bake at 350 degrees for 45-50 minutes. Cool completely and wrap in foil. Let rest overnight in the refrigerator for serving the next day. This recipe freezes wonderfully for up to 3 months.

Herbed Lentils and Rice

Submitted by Shellie Harris (Judy Shefield's recipe)

3 cups water
3 tsp granulated chicken bouillon
3/4 cup dry lentils
3/4 cup chopped onion
1/2 cup brown rice
1/2 tsp basil
1/4 tsp salt
1/4 tsp oregano
1/4 tsp thyme
1/8 tsp garlic powder
1/8 tsp pepper
4 oz Swiss Cheese

Combine dry lentils, onion, brown rice, basil, salt, oregano, thyme, garlic powder, pepper, bouillon and water. Shred half of the Swiss Cheese and stir into lentil rice mixture. Bake covered at 350 degrees for 1 1/2 - 2 hours. Cut remaining cheese into strips and place on top of cooked lentil mixture. Return to oven for 3 minutes for cheese to melt on top.

Black Bean & Corn Salsa

Submitted by Janae Pickett

4 servings prep time 10 minutes

1/4 cup light mayo

2 Tbsp. lime juice

1/2 tsp. ground cumin

1 can black beans, rinsed and drained

1 can corn drained

1 cup quartered cherry or grape tomatoes

1/2 cup chopped red onion

2 Tbsp. fresh chopped cilantro

1 tsp. chopped jalapeno pepper (optional)

In a medium bowl blend mayo, lime juice and cumin. Stir in remaining ingredients. Serve chilled or at room temperature.

15 Bean Soup

Submitted by Chris Baxter

1 lb. ham, ham hocks or smoked sausage
1 cup onion
1 - 14.5 oz. can diced tomatoes
1 tsp chili powder
Juice of 1 lemon
1 -2 cloves garlic, minced

Cooking Instructions

Traditional Method:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
1. After soaking, drain water, add 2 quarts of water and meat.
2. Bring beans to boil, reduce heat and simmer uncovered for 2 1/2 hours.
3. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer another 30 minutes.
4. Add contents of ham packet 1-2 minutes before cooking is completed. Salt and pepper to taste.

Quickcook Method:
1. Place rinsed beans in a pot with 3 quarts water.
2. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes.
3. After 60 minutes, add ingredients. Simmer 30-45 minutes.
4. Add contents of ham packet 1-2 minutes before cooking is completed. Salt and pepper to taste.

Yield: approximately 3 quarts. Serves 14-16

Lentil Vegetable Soup

Submitted by Kathy Hansen

1 lb. lentils, rinsed
1/2 lb. hamburger, browned (I substituted 1 cup TVP soy)
1/2 cup diced onion (substituted dehydrated)
1 cup diced celery (substituted dehydrated)
1 cup diced carrots (substituted dehydrated)
1 1/2 tbsp parsley
1/4 tsp pepper
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp sugar (I used Stevia)
1 quart tomatoes with juice
1 tbsp vinegar

Combine all but last 2 ingredients. (When adding TVP, save to the end.) Cover with water. Bring to boil and simmer 1 1/2 hours. Add tomatoes and vinegar (and TVP). Simmer another 1/2 hour. (May add leftover spaghetti or macaroni. I added fresh zucchini, blended with tomatoes.)

May also add 1 cup barley at the beginning. Or whole wheat, boil 2 cups water and pour into a quart jar with 1 cup whole wheat. Seal with rubber canning lid for 2 hours, then stir into soup for nutty whole-grain addition.

Easy Dill Pickles

Submitted by Nita Giles

8 pounds pickling cucumbers
4 cups apple cider or white vinegar
12 cups water
2/3 cup salt (iodized or pickling)
garlic peeled and halved
fresh dill weed

1. Wash cucumbers and place in the sink or large kettle, cover with ice and cold water. Soak for at least 2 hours but no more that 8 hours.

2. Sterilize 8 or more 1 quart canning jars and lids.

3. In a large pot over medium heat, combine vinegar, water and salt, bring to a rapid boil (this is the brine).

4. In each jar place 1-2 halves garlic, one heard of dill, then enough cucumbers to fill the jar. Fill jars with the hot brine. Put on lids and rings.

5. Process sealed jars in a boiling bath water for 15 minutes.

6. Store pickles for a minimum of 2 weeks before eating. refrigerate after opening. Pickles will keep up to 2 years if stored in a cool dry place.

Easy Salsa

Submitted by Nita Giles

1. Tomatoes (I usually use Roma's or whatever is in the garden) as many or few as you like.

2. Onions - for a large batch I usually use 2 medium

3. Green Pepper - one large or two for a large batch

4. Jalapenos - one to 3, if you want it hot leave in some of the seeds

5. Cilantro - one bunch or two of a large batch

6. Garlic 1-2 tablespoons minced

Place ingredients in a food processor a little at a time, then pour into a large bowl. Season with garlic salt, onion salt, salt to your liking.