Homemade Chicken Salad

1-1/2 cup chopped cooked chicken
1/2 cup chopped celery ( 1 stalk)
1/4 cup chopped onions or sliced green onions
1/4 cup chopped walnuts (optional)
1/2 cup grapes (optional)
1/3 cup mayo or Miracle Whip
1 TBL lemon juice
Salt and Pepper to taste

In a medium bowl combine chicken, celery, onions, walnuts and grapes. For dressing, stir together mayo, lemon juice and salt and pepper. Pour over chicken mixture; toss to coat. Cover and chill for 1 to 4 hours. If you want it creamier, just add more mayo or Miracle Whip. Serve on fresh bread of your choice or over a mixed green salad for a light lunch.

Here are some variations for this recipe:

Curried Chicken Salad

Prepare as above and add 1 to 2 tsp curry powder or paste. Before serving, stir in 2 TBL toasted cashews or almonds.

BBQ Chicken Salad

Prepare as above, except reduce mayo to 1/4 cup and add 1/4 cup of your favorite BBQ sauce....you can also eliminate the mayo and just use 1/2 cup BBQ sauce.

Turkey Salad

Prepare as above, except use turkey instead of chicken.

Ham Salad

Prepare as above, except use finely chopped ham instead of chicken and eliminate the salt.

Orange-Glazed Beets

1 16-ounce can sliced beets, drained
1 TBL butter
1 TBL brown sugar
1 tsp cornstarch
1/4 tsp finely shredded orange peel
1/4 cup orange juice

Melt butter in a medium saucepan. Stir in brown sugar and cornstarch. Stir in orange peel and orange juice. Cook and stir until thick and bubbly. Cook for 2 minutes more. Stir in beats and heat thoroughly.

I just love red beets. This recipe gives a fresh and citrus taste to an already delicious vegetable. This is a great recipe for the holidays and simple.

Green Beans Supreme

6 cups frozen cut green beans or 3 cans green beans, drained (14 oz cans)

1/2 cup chopped onion

1 TBL butter

1 8-ounce carton dairy sour cream

2 TBL all-purpose flour

1/2 tsp finely shredded lemon peel

1/2 tsp black pepper

1/2 cup shredded cheddar cheese

1/3 cup dry bread crumbs or crumbled Ritz crackers

1 TBL butter, melted

If using frozen green beans, cooked about 4 minutes in boiling water and drain.

In a small saucepan, cook onion in 1 TBl butter until tender. In a large bowl, stir together sour cream, flour, lemon peel and pepper; stir in cooked or canned beans and onion. Transfer mix to a 2 qt baking dish. Top with cheese. Combine bread or cracker crumbs and 1 TBl melted butter; sprinkle over cheese.

Bake at 350 degrees for about 30 minutes.

This is a Best Loved recipes from the Better Homes and Gardens New Cook Book. I really liked this recipe, because it tasted fresh and not as rich and creamy as your traditional green bean casserole. The sour cream and lemon peel really work well with the green beans.

Alice Shoreman's Shrimp Soup

2 sticks unsalted butter
5 carrots, grated
1 cup celery leaves, shredded
3 stalks leek, chopped
3 fish bouillon cubes
3 cups boiling water
1-1/2-2 lbs fresh shrimp (cut into small pieces)
15 shakes fish grille & saute' seasoning
1/2 cup flour
3 pints light cream or 1 pint heavy cream
3 cups regular milk


Melt butter in heavy, large saucepan. Add carrots, celery and leeks and saute' until tender. Add shrimp and cook until shrimp is pink. Add flour and stir. Add bouillon cubes, which have been dissolved in boiling water. Add seasoning. To finish the soup, add the light cream and the milk. Heat thoroughly. Serve hot with fresh crusty bread.



People...let me tell you...you will just have to hold your diets until after you eat this unbelievable soup. This soup is full flavored, rich, creamy, delicious and NOT low fat...but once you taste it...who cares! I'm sure your weight watchers points would go off the chart with this soup, but it is worth it. Alice is a lady who goes to our church and she is a wonderful cook. I have never had anything of hers that wasn't short of a miracle. :) This soup will impress and warm your heart and your guests. Enjoy...I KNOW you will!

CMP Sanwich Cookies

Ritz crackers
peanut butter
marshmallow fluff
Milk Chocolate melting wafers

Take 1 cracker and spread it with peanut butter. Take another cracker and spread it with marshmallow fluff. Sandwich the 2 crackers together and dip into melted chocolate wafers. Put on wax paper until set.

OK...another quick and easy cookie recipe. My boys love these cookies and enjoy helping to make them. You can make any amount you like and they will disappear quickly.

Another quick and easy variation of these cookies: Take the Ritz cracker and dip into melted chocolate wafers with a few drops of peppermint extract in it. These cookies taste identical to the Girls Scout's Thin Mints.

You may also use baking chocolate or chocolate chips, but the melting wafers are quick and easy in the microwave.

Aunt Andrea Yount's Breakfast Casserole

9 eggs, beaten
1 lb. sausage (fried, drained and broke into pieces)
1-1/2 cups sharp grated cheddar cheese
9 slices white bread ( day old bread is perfect)
1-1/2 tsp salt
1-1/2 tsp dry mustard powder
3 cups milk

Place white bread in well buttered 9"x 13" x 2" pan. Mix all ingredients. Pour on top of bread. Cover and refrigerate overnight...this is optional. Bake at 350 degrees for 45 minutes. Check after 30 minutes ( ovens may vary). Let set for 10 minutes. Cut into squares and serve.

I really love this recipe. This recipe is quick and easy and you can even prepare it the night before. You may also add onion, peppers, bacon, tomatoes, spinach or whatever your heart and stomach desires. :) My aunt Andrea is a wonderful cook and anyone that has ever eaten at her table...knows this is a fact! You can serve this with toast, biscuits, muffins, fresh fruit and coffee...you decide.

Banana Whoopie Pies

5 cups flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 cup shortening
2 cups sugar
2 eggs
2 cups mashed ripe bananas
1/2 cup sour milk or buttermilk*
1 tsp vanilla

Combine flour, salt, baking powder and baking soda in a mixing bowl. Cream shortening and sugar; add eggs, bananas, milk and vanilla. Add to dry ingredients and mix well. Drop by rounded tablespoons onto a ungreased cookie sheet...2 1/2" apart. Bake 375 degrees for 10 to 12 minutes. Cool on wire racks. *If you don't have buttermilk, take a 1/2 cup milk and add 1 tsp. vinegar...sour milk.

Filling
2 tsp vanilla
4 TBL flour
4 TBL milk
4 cups confectioners sugar
1-1/2 cups shortening(plain...not butter flavored)

Combine all ingredients and beat very hard for several minutes on high speed.

Once cookies are cooled, take 1 and spread a generous amount of filling on it and place another cookie on top. Wrap immediately in plastic wrap...this gives it the whoopie pie moistness.

I admit...I have tried making whoopie pies several times and they have failed. I usually have problems with them flattening out in the oven. To avoid this...here are a few tips:

1. Make sure your oven is preheated.
2. Make sure you are using fresh baking powder and baking soda.
3. If you feel the recipe is too runny, you may add more flour. Be careful how much you add...has a tendency to change the texture and make them dry and not moist.

Hershey's Kisses Peanut Butter Blossoms

48 Hershey's Kisses Milk Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 TBL milk
1 tsp vanilla extract
1- 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Granulated sugar

1. Heat oven to 375 degrees. Remove wrappers from chocolate kisses.
2. Beat shortening and peanut butter in large bowl. Add 1/3 cup granulated and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into mixture.
3. Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a KISSES chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

I had to put this recipe on, because it's just awesome. I may be a bit biased living in Central PA, but I think Hershey's chocolate is just the best! These cookies are easy to make and they freeze really well...nice for making early Christmas cookies.

Holly Jolly Dip

1 whole roasted red pepper (from a jar)
1 cup crumbled feta cheese
1 small garlic clove
2 TBL olive oil

Combine all the ingredients in a food processor. Pulse for 10 seconds, scrape down the sides, then repeat until combined, about 1 minute. Makes 3/4 cup.

This is such a dish full of flavor and it only takes a few minutes to make. During the holiday season, we are often racing from this party to the next. This is a quick and yummy dish that your guests will love. Serve it with veggies, tortilla chips, pita chips or crostini. Enjoy!