Shanda's Clam Chowder

INGREDIENTS
2 cans minced clams             (save the juice to pour into the pot over veggies) 2 cans chopped clams           (save the juice to pour into the pot over veggies) 1 (8oz) bottle clam juice
1 cup onion chopped fine
6 ribs celery chopped fine 4 cups red potatoes chopped fine
3/4 cup butter
3/4 cup flour
1 pint half and half cream 1 pint skim milk
1/2 tsp salt
dash pepper
1/2 tsp sugar
3 1/2 Tbsp red wine vinegar

DIRECTIONS
Pour juice from cans and jar over vegetables. Add enough water to barely cover veggies, and simmer over medium heat until potatoes are tender, about 20 minutes.  In another pan, melt butter; add flour and cook for 1 minute.  Add cream and milk, then cook and stir until quite thick using a whisk to blend. (This is what I call a roux, although it's not technically that)  Add clams to undrained, cooked veggies, then add "roux" to clams/veggies. Heat through. Season with salt, sugar, pepper and RW vinegar. Serve. ENJOY!!!

This is how I like clam chowder. It's a little tangy, but really good! To measure the skim milk I empty the half&half into the pot, then fill the half&half container with milk, then add the milk to the pot. If you want to measure out that pint of skim milk, go ahead. Either way works.

Terri's Parmesan Pull-Aparts

INGREDIENTS
2 cans refrigerated homestyle biscuits
3 T butter, melted
1 t garlic powder
½ t dried parsley
1 t dried minced onion
1 T grated parmesan cheese
1/3 C shredded Mozz cheese

DIRECTIONS
Preheat oven to 425 degrees. In a small bowl mix together the melted butter, garlic powder, dried parsley, minced onion & parmesan cheese. Spread mixture in the bottom of a 9- in glass pie plate. Sprinkle the shredded mozzarella cheese evenly over the top of the butter mixture.
Remove biscuits from cans. Place biscuits close together over the top of the cheese & butter mixture. You might not need all the biscuits.
Bake biscuits in the oven for 12 minutes or until golden brown. Remove and let stand 3 minutes. Turn biscuits upside down onto a serving plate. Serve warm!

-Terri Lott

Kaye's Baked Zeti

By Kaye Rasmussen (Terri Lott’s sister)

INGREDIENTS
1 lb cooked zeti pasta
30 oz marinara sauce
½ lb cooked hamburger
½ lb cooked sausage
¾ lb shredded mozzarella cheese
1 lb ricotta cheese
¼ C fresh basil, finely chopped
1/3 C + 2 T grated parmesan cheese
1 large egg
½ t pepper

DIRECTIONS
Preheat oven to 350 degrees.
In large bowl combine cooked, pasta, 3 C marinara sauce, cooked meats, & all but ½ C of the shredded mozzarella cheese.
In medium bowl combine ricotta cheese, basil, 1/3 C parmesan cheese, egg, & pepper.
Spoon half of the pasta mixture into 13 X 9- in baking dish. Top with ricotta mixture spreading to an even layer. Top with remaining sauce & cheese.
Bake 25 minutes or until hot & bubbling around edges of dish. Makes 12 servings.

- Terri Lott

Terri's Chinese Sundae

On a plate pile:
Cooked rice
Chow mein noodles
Chopped cooked chicken

Other toppings:
Celery
Tomatoes
Grated cheese
Green onions, chopped
Crushed pineapple
Coconut
Almonds
Olives

Pour gravy over Sundae.
Gravy: can of cream of chicken soup, Dilute with water.

- Terri Lott

Terri's CrockPot Chicken

1 pkg dry Italian dressing
¼ C water
½ C melted butter

Pour over 3 or 4 chicken breasts in crock pot. Add 2 C mushrooms, 1 can cream of chicken soup, & 8 oz cream cheese.
Cook 5 to 6 hours on low.
Shred chicken and serve over noodles or rice.

- Terri Lott

Terri's Slow Cooked Meat and Salsa

One jar salsa of your choice
Lean meat: chicken, beef, or pork

Pour some salsa in bottom of crock pot. Add meat and pour more salsa on top. Cook on low until meat is falling apart. Shred meat and add salsa until all is moist.
This can be served on buns, in tortillas, over rice, or all by itself.

- Terri Lott

Ginny's Don't Know Casserole

By Ginny Bawden (Terri Lott’s sister)

INGREDIENTS
1 lb hamburger
1 pkg ronzoni pasta, cook 10 minutes
1 bottle Prego spaghetti sauce

DIRECTIONS
Brown hamburger. Mix Prego & hamburger together. Stir into cooked noodles. Add mozzarella cheese. Put into baking dish and add more cheese on top. Bake until warmed through.

-Terri Lott

Mom’s Yam Delight – Laurie Maynes

6 medium yams

5 golden delicious apples

Boil yams until partially done, cool, peel, and cut into chunks

Core and cut apples into chunks

Layer yams and apples into baking dish

Sauce-

1 cup sugar

2 cups water

3 Tbs. corn starch                Cook until thickened

1 tsp. salt

1 cube butter

Juice of ½ lemon

Bake at 350 for 1 hour.   A triple recipe will make a large, deep 9 x13 pan but only double the sauce

-Debbie Cardon

Japanese Chicken - Ashley Cardon Rahlf

Dip chicken chunks or tenders in egg and toss w/ flour

Fry in oil until crisp and brown and place in glass baking dish

Sauce-

1 cup sugar

½ cup vinegar

3 tsp. soy sauce

3 tsp. water

Pour ½ sauce over chicken and bake for 20 minutes @ 350 – turn chicken over and cover w/ remaining sauce- cook 25 more minutes

-Debbie Cardon

Beverly's Sour Cream Enchiladas

INGREDIENTS
1 doz thick corn tortillas
1 pint sour cream
1 sm can diced green chilies
1 clump green onions, chopped
1 can cream of chicken soup
2 ½ c mild cheddar cheese, grated
1 can olives, sliced for garnish

DIRECTIONS
Fry tortillas in oil just barely. Put napkins between them to soak up the grease.
Put sour cream green chili’s, green onions, and soup in a sauce pan. Warm on med heat-do not overheat. Take off of burner. Spoon lg tablespoon of mixture onto a tortilla shell. Sprinkle on some cheese, then roll tortilla. Lay on cookie sheet that has a thin layer of sour cream mixture spread on the bottom of the cookie sheet. After all tortillas are filled, spread rest of sour cream mixture on top. Sprinkle grated cheese over mixture.
Garnish with sliced olives, if desired. Bake @ 350 for 15 minutes.

- Beverly Lofgreen

C.J. Sweet & Sour Chicken

In med skillet, melt ¼ c butter or margarine. Add, stirring constantly, ¼ c chopped onion, ¼ c chopped green pepper, & ½ c diced carrots. Add & stir in: ¾ c ketchup, 1 c pineapple juice, 3 T vinegar, ¼ c brown sugar, 2t soy sauce, ½ t garlic salt, ½ t salt, ¼ t pepper, & dash of ginger. Cook, stirring constantly until boiling. Add: 1 c pineapple chunks. Pour over skinless chicken breasts. Cut into pieces. Bake at 350-375, covered for 45 minutes, 30 minutes uncovered or until chicken is done. Serve with rice. (I have also cooked it in a slow cooker with smaller chunks of chicken) It is good either way. You change the veggies or add more!

- Sherry Jennings

Sherry's Ocean Spaghetti

INGREDIENTS
½ c chopped onion
½ t garlic powder
2 c broccoli
2 c mushrooms
½ t oregano
¼ c oil
2 T butter
2 sm zucchini
1 sm tomato
1 sm carrol
1 can drained tuna
1 lb noodles, cooked

DIRECTIONS
Simmer until veggies are tender, but not soft. Cook spaghetti noodles. Stir in tuna & veggies. Top with sour cream & parmesan cheese.

- Sherry Jennings

Sherry's Quick Chilly Day Chili

INGREDIENTS
2 med onions, chopped
1 med green pepper, chopped
2 T vegetable oil
2 lbs ground beef
1 16 oz can tomatoes
1 15 oz can tomato sauce
½ cup ketchup
2 T chili powder
¼ t pepper
2 15.5 oz cans kidney beans

DIRECTIONS
Saute’ onions, gr pepper in oil. Add ground beef. Cook until browned. Drain fat. Set aside. Partially drain kidney beans. Stir in tomatoes, sauce, ketchup, chili powder, salt & pepper to meat mixture. Simmer, uncovered for 30 minutes. Stir in kidney beans, simmer 15 minutes longer. Serve with hot cornbread & honey butter.

- Sherry Jennings

Sherry's Taco Soup

INGREDIENTS
1 ½ LB ground beef
1 onion chopped
 1 garlic, minced
2 cans tomato soup
3 cans kidney beans, drained
 1 pint mild salsa
2-3 t chili powder
1 t taco seasoning
1 can chopped green chili’s
1 qt water
tortilla chips, sour cream, & grated cheese

DIRECTIONS
Brown ground beef, onion, & garlic. Drain—add next 8 ingredients. Heat. Serve on top of tortilla chips & top with sour cream and cheese. - Sherry Jennings

Creamy Butternut Squash Soup

INGREDIENTS
6 T chopped onion
2 T butter
6 c peeled and cubed butternut squash (i LOVE the pre-cubed packages at Walmart)
3 c water
4 cubes chicken bouillon, or 3 to 4 cups of chicken broth in place of water+bouillon
1/2 t dried marjoram
1/4 t ground black pepper
1/8 t ground cayenne pepper
1 (8 ounce) package cream cheese

DIRECTIONS
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth, or with an immersion blender in the pot. Return to saucepan (if removed to a blender) and heat through. Do not allow to boil.

notes: I've found that even 4ounce of cream cheese is plenty. 8 ounces makes it really rich. Or you could use plain yogurt to cream this up. And this recipe makes about 6 servings. This takes about half an hour of cooking time. So, if you have your butternut squash precut, it really doesn't take long at all to get this on the table.

-Shanda Lyman

Sherry's Macaroni Salad

14 - 16 oz shell macaroni, cooked and rinsed

1/2 C oil

1/4 C sugar

Grated onion

1/2 C ketchup

1/4 C vinegar

Pour over cooked macaroni and leave overnight in refrigerator (mix it up once in awhile)

Add:

1 C chopped celery

1 can or 1 pkg shrimp (nowadays they are frozen in freezer section of store)

1 C raw cauliflower, chopped

Moisten with mayonnaise.

- Sherry Jennings

Sherry's Dutch Oven Apricot Chicken

Given to me from a friend in another ward

INGREDIENTS

8 - 12 boneless, skinless chicken breasts

1 small bottle Russian salad dressing

1 pkg dry onion soup mix

1/4 can 7-up

Jar of apricot jam

DIRECTIONS

Brown chicken in dutch oven in oil or butter.

Mix together dressing, soup mix and jam.  Add 1/4 can 7-up (approx).  Add more if you want thinner sauce.  Simmer in dutch oven 20 - 30 minutes.

- Sherry Jennings

Sherry's Dutch Oven Sloppy Joes

Given to me at a dutch oven class I took years ago.  Kids love it!

INGREDIENTS

1 lb extra lean ground beef

1/2 medium onion, chopped

1/2 bell pepper, chopped

1 (6 oz) can tomato paste

1 pkg Shilling sloppy joe mix.  Add amount of water it says on package.

Add tomato paste, water, sloppy joe mix.  Cover and simmer.

Mix 4 C Bisquick with 1 1/3 C water.  Drop in spoonfuls over mix, cover.  Cook until golden brown, 10 - 15 minutes.  Put 10 - 12 briquets on bottom.  16 - 18 on top.

- Sherry Jennings

Kathryn's Zucchini Tomato Soup

INGREDIENTS
1 pound zucchini, sliced
2 teaspoons salt
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
4 cups chicken broth
1 large tomato, chopped
2 teaspoons lemon juice
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon ground nutmeg
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce salt and pepper to taste

DIRECTIONS
In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry. In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor. Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

notes: double the zucchini, and its perfect for getting rid of that garden surplus

-Kathryn Blackburn

Kathryn's Quinoa and Black Beans

INGREDIENTS
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

DIRECTIONS
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

-Kathryn Blackburn