Melissa's Recipes

Red Lentils
1 cup Red Lentils, rinsed and drained
2 cups Water

1 lb Ground Beef
1 (15oz) can Tomato Sauce
1 envelope Dry Onion Soup Mix
2 Tbsp. Chili Powder
1 ½ tsp. Ground Cumin
½ tsp. Crushed Red Pepper Flakes

12 Taco Shells
Shredded Lettuce
Shredded Cheddar Cheese

- Put rinsed red lentils and water in a pot and cook with lid on until tender
- Fry ground beef until browned
- Add tomato sauce, onion soup mix, chili powder, ground cumin, and red pepper flakes to the browned ground beef and simmer.
- When lentils are soft, drain them and mix into the pan with hamburger and other ingredients. Simmer until thickened.
- Serve lentil/beef mixture as you would usually serve tacos.


MANDARIN ORANGE CAKE
Darrell Berg – Soup and Salad Lunch 4/14/04

1 package yellow cake mix
½ cup oil
4 eggs
Juice from 11 oz can mandarin oranges

1. Beat the above ingredients for 4 minutes
2. Add mandarin oranges and beat until pieces are small
3. Put in greased and floured 9 x 13 pan
4. Bake at 350 degrees for 30 minutes. Cool and Frost

Frosting:
1 large can of crushed pineapple (include juice)
1 8 ounce container cool whip
1 large instant vanilla pudding

Mix all 3 together and frost cake. Refrigerate.


CORONATION CHICKEN (serves six)
Recipe from Chris and Coral Johns – April 2001 Salad Lunch, Judy Koniges
Ingredients:
1 lb white rice
4 skinless chicken breasts
2 tbsps olive oil
1 small onion (peeled and finely chopped)
1 tbsp curry powder
1 large tsp tomato puree
juice of half a lemon
2 tbsps apricot jam
10 fl oz mayonnaise
3 tbsps heavy whipping cream
5 fl oz chicken stock (from cooked chicken liquid)
12 or so halved seedless green grapes.

Method:
STAGE ONE: Cook the chicken
1. Take chicken breasts. In a big pan add 2 pints of water, salt and
pepper.
2. Boil for one hour till cooked.
3. Reserve 5 fl oz of cooked chicken liquid as stock.
4. Take chicken out of remaining liquid and cool till cold.

STAGE TWO: Cook the rice.
1. Boil 1 lb white rice in a pan and once cooked, let it cool till cold

STAGE THREE: Make the sauce (once the chicken and the rice are cold)
1. Heat the oil. Cook onion for 5 minutes.
2. Add curry powder and cook for another 2 minutes.
3. Add the reserved chicken stock , tomato puree, lemon juice and
apricot jam. Stir to a boil and cook for 5 minutes.
4. Allow sauce to cool till cold. Once cold add mayonnaise and cream.
5. Add cold cooked chicken (torn up into chunks beforehand) to the cold
sauce. Stir well
6. Split grapes and add to the chicken mixture. Stir well.
7. To serve: Place cold rice in one bowl. Place the cold chicken/sauce/
grape mixture in another.

Meagan's Recipes

Cranberry Chicken

1 pgk onion soup mix
16 oz can whole cranberry sauce
1 bottle of French Dressing (the less creamy kind if you can find it and low cal works too)
Mix ingredients together and pur over chicken.
Bake 350 for one hour-more if using parts other then chicken breast or larger pieces.

Sweet Potato Bake

30 jumbo marshmallows
¼ c butter or margarine
1 tsp ground cinnamon
¾ tsp salt
3 15 oz cans sweet potatoes-drained

Preheat oven to 350
Take 6 marshmallows, butter, salt, and cinnamon and put in a sauce pan. Cook on low heat until marshmallows are completely melted and the mixture is well blended. Stir frequently.
Place in large bowl with sweet potatoes. Beat with electric mixer on medium until well blended, then spoon into lightly greased 1 ½ quart baking dish and top with remaining marshmallows. Bake 15-20 minutes or until potatoes are heated through and marshmallows turn brown.

Toll House Pie

2 eggs
½ cup flour
½ cup sugar
½ cup packed brown sugar
1 cup chocolate chips
1 cup chopped walnuts*
1 9 in uncooked pie shell

Preheat oven to 325
Beat eggs until foamy-about 3 minutes on high
Beat in flour and sugars until well blended
Beat in softened butter
Stir in chips and walnuts
Pour into pie shell and bake 55-60 minutes

**I just put a handful of walnuts in. I also add a handful of coconut for some extra flavor. I am not a huge fan of nuts in dessert, but it really does add some good flavor!

Michelle's Recipes

Lettuce Wraps

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnut

1 teaspoon minced garlic

4-5 leaves iceberg lettuce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool. As chicken cools mince water chestnuts and garlic to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the garlic and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil.

Add chicken, garlic, water chestnuts to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

Dusty's Recipes

Taco Salad

1 lb hamburger - browned

1 packet of taco seasoning

-mix according to directions on packet

Refridgerate

1 bag salad mix (your preference)

1 bag Mexican shredded cheese

1/2 jar taco sauce

1 bottle of Western dressing

1/2 onion chopped

1-2 tomatoes chopped

1 can kidney beans

1 small can sliced black olives

1/2 bag of original Fritos

Drain beans and olives. Mix all dry ingredients together with meat. Before serving add sauce, dressing, and Fritos to eliminate the salad getting soggy.

Cold Pasta Salad

1lb vermicelli - break into 4ths and cook according to directions. refridgerate.

1/2 can black olives sliced (or 1 small can)

3 tomatoes chopped

3/4 c green pepper chopped

1/4 green onion chopped

8 oz bottle of Wishbone Italian Dressing

1/2 pkg dry goods seasoning

Mix all together and serve!

Taco Dip

1 16oz tub sour cream (not fat free)

1 8oz pkg cream cheese (use whipped if possible)

1 packet of Taco seasoning

-mix all of these 3 ingredients together and spread in pan.

Top with:

1 bag of shredded lettuce

1 bag of Mexican shredded cheese

1 small can sliced black olives

1 small onion chopped

1-2 tomatoes chopped(i like to slice grape tomatoes in half and lay on top - prettier)

Serve with your favorite chip

Victoria Lester

April's Recipes~

Cheesey Potatoes

Place 32oz hash browns in a greased 9x13 pan. Melt 1 stick of butter over them; in a bowl mix 1 can of cream of mushroom soup, 16oz sour cream, 2 cups shredded cheddar cheese, 1/2 soup can of milk. Pour over potatoes.

Oven Temp: 350 degrees Time: 1hr 15min

Breakfast Pizza

1lb sausage, browned

1 1/4 c. frozen shredded hashbrowns

1c. shredded cheddar cheese

5 eggs

1/2 c. milk

1/4 tsp. salt

1/8 tsp pepper

Place sausage in an ungreased pie pan. Top with potatoes and cheese. In a bowl; beat eggs. milk, salt, and pepper. Pour over the top

Oven Temp: 375 Time: 30-35min

Country Chicken Pot Pie

2-9inch pie crust, divided

1 tsp pepper

1 1/2 c. cooked chicken, diced small

1 tsp dried thyme

2-3 c. frozen veggies, thawed

1 egg beaten

2-10 3/4 oz. cans cream of chicken soup

1/2 c. milk

Line a 9" pie plate with one crust. MIx together chicken, veggies, soup, milk, pepper and thyme, spread in crust. Top with remaining crust. Cut slitsd to vent and brush with egg. Tip: if you make this the night before you need to re-make the slits before putting into the oven.

Oven Temp: 350 degrees Time: 50min or until golden brown

Apricot Chicken Wings

2 pkg chicken wings or drummies

1 jar apricot jam

1 pkg (envalope) lipton soup mix

1 small bottle western style french dressing

1/2 cup soy sauce

Mix all ingredients well. Place wings in one layer in a shallow pan. Pour sauce ingredients over wings.

Oven Temp: 300 degrees Time: 2hrs

Stacy's Recipes~

Southwestern Black-Eyed Pea Salad (APPETIZER)
If you can't find frozen black-eyed peas, use canned ones, but be sure to rinse them well to remove excess sodium.
Makes 6 to 8 servings
Ingredients
2 cups frozen loose-pack black-eyed peas 1 cup frozen whole kernel corn 2 medium tomatoes, seeded and chopped (1 cup) 3/4 cup chopped green pepper 2/3 cup nonfat Italian salad dressing 2 tbsp snipped parsley 1 jalapeno pepper, finely chopped 1 tsp ground cumin Lettuce leaves (optional)
In a medium saucepan cook black eyed peas in boiling water for 12 minutes. Add corn. Cook about 5 minutes more or till vegetables are tender. Drain. In a medium bowl combine drained black-eyed peas and corn, tomatoes, green pepper, Italian dressing, parsley, jalapeno pepper, and cumin. Mix well. Cover and chill for 4 to 24 hours. Serve on lettuce-lined plates, if desired.
POINTS: 1.5 PER SERVING: 117 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 385 mg Sodium, 23 g Total Carbohydrate, 5 g Dietary Fiber, 6 g Protein
Note: I used dried beans. I followed the directions on the bag for quick rinse before using them in the recipe.


Taco Soup (SOUP)
Makes (12) 1 cup servings Ingredients: 1 lb. ground turkey (or lean ground beef ) 1 large onion, chopped 1 pkg. Hidden Valley ranch dressing mix 1 pkg. Taco Seasoning mix 1 can Pinto Beans 1 can Chile Hot Beans 1 can whole kernel corn 1 can stewed tomatoes (Mexican flavor) 1 can stewed tomatoes (any flavor) Brown meat and onions, drain. Mix Hidden Valley Ranch dressing mix and taco seasoning mix into meat. Then, without draining, add all of the other ingredients. Simmer 1 hour. If you can find the reduced sodium taco seasoning and the reduced sodium Hidden Valley it is very helpful because of the high sodium count in both the seasonings and the chili hot beans. SERVING SIZE: 1 cup soup POINTS: 2


Broccoli Wild Rice Soup (SOUP)
5 Cups Water 1 (6 oz.) Package Uncle Ben's fast-cooking long grain & wild rice 1 (10 oz.) Can 98% Fat Free Cream of Chicken Soup 1 1/2 Cups Skim Milk 1 (8 oz.) Package Fat Free Cream Cheese, cubed 1/4 teaspoon Salt 1/2 teaspoon Pepper 1 (10 oz.) Package Frozen Broccoli, thawed and chopped small 1 (14.5 oz.) Can Sliced Carrots, drained and chopped small In a large saucepan, combine the water and rice mix with the contents of the seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the soup, milk, cream cheese, salt and pepper; stir until cheese is melted. Add Broccoli and carrots; cook over medium-low heat for 5-6 minutes or until broccoli and rice are tender.
Serves: 10 (slightly over 1 cup each) Per Serving: 127 Calories; 1g Fat (7.6% calories from fat); 8g Protein; 22g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 704mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. WWP: 2 (www.AimeesAdventures.com)


Monkey Bread (BREAKFAST)
3 (10 ounce packages) refrigerated biscuit dough
¾ cup white sugar
¾ cup brown sugar
3 tbsp ground cinnamon
½ cup butter or margarine
Cut biscuits into quarters. Mix together ¼ cup white sugar and cinnamon. Toss biscuits into mixture, and place into greased tube pan. Combine remaining ingredients in sauce pan until bubbling. Pour mixture over biscuits. Bake in preheated 350 degree oven for 20-30 minutes.


Seasoned Oyster Crackers (SNACK)
16 ounce package of oyster crackers
1 cup oil
½ package of ranch packet
1 tsp dill weed
½ tsp garlic salt
Pour oyster crackers into a paper bag. Add oil and toss. Add remaining seasonings and toss until coated. Put in container to rest for a few hours, and then enjoy.


Orange Slice Cookies (COOKIE)
2 tbsp cold water
1 pound orange slice candies
2 cups packed brown sugar
¾ cup butter
2 eggs
1 ½ tsp cream of tartar
1 ½ tsp soda
3 ¾ cup flour
2 tbsp orange juice
350 degrees for 8-12 minutes. Ovens vary, bake until light brown.


Mexican Roll-Ups (APPETIZER)
3- 8 ounce packages cream cheese
1- 4 ½ ounce can chopped black olives
1- 4 ounce can diced chilies
1- 3 ounce can diced jalapenos
1- 16 ounce jar green salsa (mild)
2 cups sharp cheddar cheese
large pack of flour tortillas
Soften cream cheese. Mix all ingredients with hand mixer. Spread mixture onto tortillas, and roll up. Place in refrigerator over night. Slice rolls into bite size servings. Enjoy dipped in salsa.


Salsa Chicken & Spanish Rice (MAIN COURSE)
(Turbo Cooker Recipe- not sure how to cook it with out having one, but it is worth a try)
1 lb. Boneless skinless chicken breasts, cut into strips
1 ½ cups instant rice
¼ cup salsa
1- 14 ounce can diced tomatoes
1/3 cup apricot preserves
½ tsp salt
1 package taco seasoning
1 ¾ cup water
Season chicken with ½ the taco seasoning. Cook rice, ½ taco seasoning salt and 1 ½ cup water on high for 3 minutes. Stir in salsa and 1 cup diced tomatoes. Keep on low heat. Cook chicken, ¼ cup water for 5 minutes. Flip chicken, add remaining diced tomatoes and preserves. Cook 7 minutes. Combine all ingredients, and continue to cook for 3 minutes

Recipe Share

Each person will bring 2-3 recipes of different courses (ex. Side, Appetizer,Dessert,Main Dish). Try to bring the recipe for the dish that you will be sharing at the party, and dont be afraid to try something new.

You can bring copies to pass around to everyone if you choose, there will be 8 people total. Otherwise, I will also post the recipes on this Blog so that everyone can see them.
See you Saturday!

Murder Mystery Agenda

Come to the Party anytime from 4pm -5pm wearing your costume!
Once we are ready to begin, I will hand out a booklet to each character - no one will know who the murderer is until they read their booklet. There are 4 scenes that we will go through and eveidence that each person will reveal from their booklet about their character.
1. We will start with the first scene as we have the appetizers at 5:15
2. We will then eat the main course and side dishes while we are going through the 2nd scene
3. Before dessert we'll take a break from food and have the 3rd scene
4. Then we'll have Desert and go through the 4th scene
5. Everyone will announce who they think commited the crime