Chicken Marinade

My husband thinks this is especially good on portobello mushrooms.

soy sauce
hot sauce
olive oil
crushed garlic
splash of lemon juice

Combine in gallon ziploc baggie. Add chicken. Marinate overnight. Cook chicken as desired.

--Rae
Leavenworth, KS

Greek Salad

2 cucumbers, peeled and diced
2 packages grape tomatoes, sliced in half
1/3 oz. mint
4-6 oz. feta cheese, crumbly
1-2 T olive oil

Mix together and serve.

--Rae
Leavenworth, KS

Almond Biscotti

My mother makes this recipe constantly, and will often
give a biscotti batch as a small hostess or holiday
gift.

2 cups all-purpose flour
1 cup sugar
1/2 cup sliced or slivered almonds
3/4 tsp baking soda
1/2 tsp vanilla extract
1/4 tsp almond extract
2 large eggs
1 large egg white

Preheat oven to 350 degrees. Line a baking sheet with
aluminum foil.

Combine flour, sugar, almonds, and baking soda in a
large bowl. In a small bowl, whisk together extracts,
eggs, and egg white; add to flour mixture, first
stirring with a spatula and subsequently, kneading
with your hands, until it all forms a slightly sticky,
slightly crumbly dough.

On the baking sheet, first shape the dough into a roll
approximately 16 inches long, and then flatten it to a
one-inch thickness.

Bake at 350 degrees for 25 minutes. Remove from oven
and allow to cool (very important!!) for 15 minutes.
Removing the roll from the aluminum foil, thinly slice
it at a sharp angle. Place the slices, cut side down,
on the (unlined) baking sheet; return to the
350-degree oven for 10 minutes. Turn them over, and
then bake for 10 additional minutes.

Yield: 20-24 cookies

--Rae
Leavenworth, KS

Texas Caviar

2 tomatoes (diced)
4 green onions (sliced thinly)
1 medium bell pepper (diced fine)
1 jar picante sauce
1 can black eyed peas (drained well)
1 can white hominy (drained well)
1/4 C. chopped fresh parsley

Mix all the ingredients together and serve with “scoops” tortilla chips.

--Jeanette
Kingman, KS

Baked Steak

Very easy!

2 tenderized minute steaks
1/4 envelope Lipton's Onion Soup Mix
1 can cream of mushroom soup
ground pepper to taste
flour
2-3 T. water
oil or shortening

Dredge steaks in flour and pepper and fry in a small amount of oil or shortening on medium/high heat for 1-2 minutes on each side. Fry just long enough to get the steaks browned, then drain on paper towels. Mix the dry onion soup mix, water and can of soup in a covered baking dish. Place the steaks in the baking dish and spoon the soup mixture over them. Bake for 1 hour at 350 degrees. Check the steaks after about 30 minutes and adjust water, if needed. If the steaks are small and thin, they are almost done by the time they are fried - it's hard to overcook them so long as you keep the steaks covered in the soup mixture and a tight lid or foil on the dish. I find this to be a very easy main dish to fix with baked potatoes. They will be done at the same time!

This can be prepared on the top of the stove also if you don't want to heat up the oven. Just drain the fat - save the crunchies if you like, cover the pan and simmer on low until you have the rest of the meal prepared. Again, check to see if you need to add any water or adjust the temperature and keep a tight lid on the pan.

This recipe is also easy to adjust the number of servings. Just double or quadruple the number of steaks and onion soup mix. You will probably only need 1 can of soup for up to 4 steaks. You do not need to add salt because there is plenty of salt in the onion soup mix.

--Jeanette
Kingman, KS

Mexican Cornbread

1 lb. hamburger
1 large onion
1 large can cream style corn
1 cup milk
2 eggs
1/2 cup oil
1 cup cornmeal
1 T salt
1/2 tsp baking soda
1-5 jalapeno peppers
1/2 pound longhorn cheese, grated

Brown hamburger and onion. Drain the grease. Mix corn, eggs, milk, cornmeal, oil, salt, baking soda, and peppers. Pour half of it into a greased 9x13" pan. Spread hamburger and grated cheese on top. Pour the rest of the batter on top of the hamburger and cheese. Bake 45 minutes at 350 degrees.

--Bert
El Dorado, KS

Tomato and Potato Casserole

1/2 cup grated parmesan cheese
2 T semolina
2 tsp oregano
4 large tomatoes, sliced 1/4" thick
6-8 med. potatoes, sliced thin
onion powder
salt/pepper to taste

Preheat oven to 400 degrees. Butter a deep 10" round casserole dish. In small bowl, mix parmesan cheese, semolina, and oregano. Set aside. Put layer of tomatoes in bottom of dish. Salt and pepper lightly. Then cover with 2 T parmesan mixture. Put a layer of potatoes on top of tomatoes. Salt, pepper, onion powder. Continue layering, ending with tomato/cheese mixture on top. Cover with foil and bake about 1 1/2 hours or until potatoes are tender. Uncover and let sit 5 minutes before serving.

--Delena
Kansas City, MO

Italian Burgers

1 lb. ground beef or turkey
1/3 cup spaghetti sauce
3 T minced onion
4 slices mozzarella or provolone cheese

Mix first 3 ingredients together. Shape into 4 patties. Grill about 14-16 minutes. Add cheese. Grill until melted.

--Delena
Kansas City, MO

Rosemary Mustard Chicken

4 chicken breasts
1 T chopped fresh rosemary
3 T sour cream
3 T Dijon mustard

Mix 1 T rosemary, 3 T sour cream, mustard, and 1/4 tsp pepper in shallow dish. Add chicken. Turn to coat. Cover and refrigerate at least 3 hrs. Heat oven to 400 degrees. Grease casserole dish. Place chicken in pan. Bake 20 minutes or until chicken is done. Serve over rice, with potatoes, or with a big green salad!

--Delena
Kansas City, MO

Slow Cooker Potatoes and Sausage

1 package cheesy scalloped potatoes
1 can cream of chicken soup
1 lb. fully cooked kielbasa sausage, cut into 2 in. pieces
1 cup frozen green peas

Spray crock pot with cooking spray. Place uncooked potatoes in pot. Mix soup, 1 soup can filled with water, and potato sauce packet. Pour over potatoes. Top with sausage. Cover and cook 4-5 hours or until potatoes are tender.

--Delena
Kansas City, MO

One Pan Potatoes and Chicken

2 T vegetable oil
4 medium potatoes, sliced thin
1 lb. chicken breasts, cut into strips
1 bell pepper, cut into strips

Heat oil in skillet over medium heat. Add potatoes, chicken, and bell pepper. Sprinkle with salt and pepper. Cook 15-20 minutes until chicken and potatoes are done.

--Delena
Kansas City, MO

Enchilada Dip

2 lbs. chicken breasts, diced
10 oz. can enchilada sauce
2 packages cream cheese
4 cups shredded cheddar, mexican blend, etc. cheese

Combine chicken and sauce in crock pot. Cover and cook on low 8-10 hours or until chicken is thoroughly cooked. Cut cream cheese into cubes and stir in crock pot along with shredded cheese. Mix well. Cover and cook on low 30 minutes, stirring twice, until blended and melted. Serve with chips or serve over brown rice to make a meal!

--Delena
Kansas City, MO

Fiesta Taco Casserole

Easy and tasty!

1/2 package tortilla chips
1 lb. hamburger
2 cans black beans
2 tomatoes, diced
taco sauce
shredded cheese

Brown hamburger. Drain. Mix together with beans. Coarsely break tortilla chips. Place in bottom of greased casserole dish. Top with hamburger/bean mixture. Drizzle as much taco sauce over the hamburger/bean mixture as you like. Cover with cheese. Sprinkle tomatoes over. Bake at 400 degrees until cheese is bubbly. Top with sour cream.

--Delena
Kansas City, MO

Brookville Corn

1 lb. frozen corn
8 oz. cream cheese
2 T. water
1 T. sugar

Place in the crock pot on low setting for 2-3 hours. Watch it the first time you make it to make sure it doesn’t burn.

--Jeanette
Kingman, KS

Pineapple Whip

1 large pkg. miniature marshmallows
1 1/2 C. milk
1/2 pint whipping cream
1 – No. 2 can crushed pineapple (drained very well)
graham cracker crumbs

Melt marshmallows and milk over low heat. Cool completely. Whip cream and fold into marshmallow mixture. Fold drained pineapple into the mixture. Cover the bottom of a large serving bowl with graham cracker crumbs. Pour the mixture into the bowl gently and sprinkle with more crumbs. Keep refrigerated.

--Jeanette
Kingman, KS

Chocolate Striped Delight

This is one of my family’s all-time favorites!

Crust:

1 stick softened butter or margarine
1 C. chopped pecans
1 C. flour

Mix until crumbly and pat in a 9 X 13” pan. Bake 20 minutes at 350°. Cool completely.

Mix the following and spread on cooled crust:

2 - 8 oz. pkgs. cream cheese
1 1/2 C. powdered sugar
2 C. Cool Whip

Mix the following for the next layer:

3 small pkgs. instant chocolate pudding
3 C. cold milk
1 t. vanilla

Top with more Cool Whip. Sprinkle with your choice of miniature chocolate chips, nuts, chocolate sprinkles, etc. Chill well. Use a deep pan to hold it all! Keeps well for several days in the refrigerator.

--Jeanette
Kingman, KS

Blarney Stones

When we moved to St. Patrick’s Parish in Kingman, KS, a couple of years ago, I found out these are really big in our town. The bakeries and boutiques sell them and can’t make enough, so I got the recipe!

4 eggs
1 C. sugar
3 T. cold water
1 C. sifted flour
1 t. cream of tarter
1 t. vanilla

Separate eggs; beat yolks lightly. Add 1/2 C. sugar and beat until light and creamy. Add the rest of the ingredients and mix. Beat egg white until bubbly. Add 1/2 C. sugar. Beat until stiff. Mix with egg mixture. Bake in ungreased 13 X 9” pan at 325° for 1 hour or until brown. Let cool completely. Cut into 3 inch X 1 1/2 inch pieces to make bars.

Frosting:

2 lbs. powdered sugar
1/2 t. vanilla
1 C. – 1 1/4 C. milk to make it soupy
12 oz. ground Spanish peanuts.

Combine sifted powdered sugar, vanilla, and milk. Cover each bar with icing, covering all sides thoroughly. Then, roll the bar in the peanuts until all sides are covered. Place on waxed paper to set up. Refrigerate to help keep them longer. They taste best cold from the refrigerator with a cold glass of milk. They freeze well.

--Jeanette
Kingman, KS

Pineapple Sheet Cake

2 cups flour
2 cups sugar
2 tsp baking soda
2 eggs
1 tsp vanilla
1 can crushed pineapple
1/2 cup crushed pecans

Mix together and bake at 350 degrees for 30 minutes or until toothpick inserted comes out clean.

Frosting:
1 8 oz. package cream cheese
1 stick oleo
1 tsp vanilla
2 cups powdered sugar

Soften cream cheese and oleo and then mix together with mixer. Add the vanilla. Stir in the powdered sugar. Mix until smooth. Spread on cake.

--Becky
Wichita, KS

Pflaumen Kuchen

Well, if any of you happen to have a German priest, you might try making this dessert for him. According to my priest, this is pretty much what it's all about over in Germany!

1/4 lb. butter
2 eggs
1/2 tsp. salt
1 tsp. vanilla
3/4 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1/4 c. milk (or more)
2 1/2 to 3 lb. sm. Italian plums, depending on size of pan
About 1 c. chopped nuts

Cream butter and sugar. Mix well the eggs, flour, salt, baking powder, vanilla, and milk. Grease a jelly roll pan and preheat oven to 375 degrees.

Spread dough on pan. Halve, pit and wash plums. Lay plums on dough with cut side up and touching one another. Sprinkle plums with sugar and cinnamon. Then dot each plum with a little piece of butter. Sprinkle nuts over the plums. Bake at 375 degrees for 30 minutes.

--Delena
Kansas City, MO