Source: Evy Smyth

Cabbage Chicken Salad

Ingredients 2 cooked chicken breasts 2 Tbs slivered almonds 2 green onions, sliced 1 oriental noodle package 2 Tbs sesame seeds 1⁄2 head shredded cabbage Sauce: 1 Tbs sugar 1⁄2 cup vegetable oil 3 Tbs white vinegar seasoning packet (from oriental noodles) Instructions Mix sauce and pour over rest.

Caramel Corn

Ingredients ¾ C white sugar ¾ C brown sugar ½ C Karo syrup ¼ C water 1⁄8 tsp cream of tartar 1 cube margarine 1 tsp baking soda. popcorn (2 poppers) Instructions Cook all ingredients except baking soda and popcorn to soft ball stage. Add baking soda and stir. Pour over popped corn. May add peanuts and coconut if desired.

Chicken Cordon Bleu

Ingredients 4 chicken breasts 4 thin slices of cooked ham 4 slices white cheese, cut into fingers about 1 ½ inch long and ½ inch thick salt pepper thyme or rosemary ¼ cup melted butter ½ cup cornflake crumbs or breadcrumbs Instructions Place chicken between sheets of plastic wrap and pound with meat mallet to about 1⁄8 inch thickness. Place one finger of cheese on each ham slice and sprinkle with seasonings.

Chicken and Broccoli Bake

Ingredients 4 chicken breasts frozen broccoli, or fresh broccoli cooked to tender crisp 1 can cream of chicken soup ½ cup milk ¼ cup mayonnaise ¼ cup Miracle Whip 1 cup shredded cheese 2 tsp lemon juice ½ cup buttered crumbs or grated Parmesan cheese Instructions Cook chicken breasts in water for about 30 minutes. Remove from water and slice or break into pieces. Arrange broccoli, then chicken, in a 9x13 pan.

Clam Dip

Ingredients 1 (8 oz) pkg cream cheese dash Worcestershire sauce 2 Tbsp lemon juice, or 1 whole lemon 1 Tbsp dried onion 1 can clams and enough juice for the right consistency. Instructions Mix together.

Crockpot Chicken with black beans and cream cheese

Ingredients 4-5 boneless chicken breasts, frozen 1 (15.5 oz) can black beans, drained 1 (15oz) can corn, drained 1(15oz) jar salsa 1(8oz) pkg cream cheese Instructions Put chicken breasts (frozen) into crockpot. Add black beans, corn, and salsa to cover chicken. Cook on high for 4-5 hours or until chicken is fully cooked, stirring occasionally. Add cream cheese in chunks on top and cook for another 1⁄2 hour.

Deviled Eggs

Ingredients Eggs Mayo Mustard Salt Pepper Instructions Hard boil desired number of eggs. Cool and shell. Cut eggs in half lengthwise. Mix yolks with mayonnaise, mustard, salt, and pepper. Spoon yolk mixture back into egg whites.

Easy Caramel Corn

Ingredients ½ cup butter 4 Tbsp light corn syrup 1 cup brown sugar ½ tsp salt ¼ tsp baking soda ½ cup popcorn, popped Instructions Heat all ingredients except baking soda and popcorn in 4 cup measuring cup for 1 minute in microwave. Stir until blended. Heat for 2-2 ½ minutes more. Add baking soda. Stir to blend and immediately pour over popped corn. Mix to coat well.

Funeral Potatoes

Ingredients 2 lbs frozen hash browns 1 can cream of chicken soup 1 cup sour cream 2 cups shredded cheddar cheese ½ cup chopped onions 1 tsp salt 1 tsp pepper ¾ cup melted butter, divided 2 cups crushed cornflakes Instructions Mix hash browns, soup, sour cream, cheese, onions, salt, pepper, and ½ cup melted butter. Spread into a 9x13 baking dish. Combine remaining butter, and crushed cornflakes and top potato mixture evenly.

Ham Fried Rice

Ingredients 3 cups rice, cooked 5-6 slices bacon, optional ½ lb ham 1 clove garlic 3 stalks celery, diced 2 diced green onions other vegetables (peas and carrots, etc) 3 eggs 2 Tbsp oil 2 Tbsp soy sauce Instructions Make rice. Meanwhile, fry bacon. Crumble and set aside. Fry ham and garlic in bacon grease. Add celery and onions and saute for 2 minutes. Add any other desired vegetables and saute until tender.

Hot Orange Almond Drink

Instructions 3 cups sugar 4 cups water 1 (12 oz) can frozen orange juice 1 ½ cups lemon juice 1 Tbsp almond flavoring 2 tsp vanilla ¼ tsp ground cloves ¼ tsp allspice ¼ tsp cinnamon 4 quarts water Instructions Heat sugar and 4 cups water in a pan large enough to hold 6 qrts. Add remaining ingredients and heat until hot. Do not boil. Serve warm.

Layer Cookies

Ingredients ¼ C butter 1 ½ C graham cracker crumbs 1 C semisweet chocolate chips 1 C butterscotch chips 1 (14 oz) can sweetened condensed milk 1 1⁄3 C shredded coconut Instructions Preheat oven to 350 degrees. Place butter in a 9x13 pan and melt in oven. Swirl to coat bottom and sides with butter. Spread graham cracker crumbs evenly over the bottom of the pan. Pour chocolate chips and butterscotch chips over crumbs, pour condensed milk over chips, pour coconut over milk.

Mock Chicken and Dumplings

Ingredients 2 cans Cream of Chicken Soup 1 (13 oz) can evaporated milk 2 cups shredded cheese 2 cans chicken or cooked chicken, shredded 2 cans crescent rolls Instructions Mix soup and milk together, put half in a 9 x 13 pan. Mix cheese and chicken together. Spoon into crescent rolls and roll up. Put rolls in pan and pour the other half of soup mixture over the top.

One Dish Chicken Bake

Ingredients 1 pkg Stove Top Stuffing 1 ½ cup hot water ¼ butter, cut up 4 chicken breasts, cooked 1 can cream of mushroom soup 1⁄3 cup sour cream Instructions Stir stuffing crumbs, seasoning packet, water, and butter just until moistened. Set aside. Place chicken in a 12x8 baking dish. Mix soup and sour cream and pour over chicken. Top with stuffing. Bake at 375 for 35 minutes.

Peanut Butter Rice Krispies

Ingredients 1 C sugar 1 C Karo syrup 1 C peanut butter 4-5 C Rice Krispies Instructions Cook sugar and Karo syrup in microwave on high for 3 min 15 sec, stirring twice during cooking. Add peanut butter and rice krispies. Put in and 8x8 buttered pan. Frost with recipe below:

Pretzel Salad

Ingredients 3 cups pretzels, crushed 4 Tbs sugar 1 1⁄2 cubes butter, melted 1 cup sugar 6 oz cream cheese 6 oz whipped topping 1 large raspberry jello 2 cups water Frozen raspberries Instructions Mix pretzels, sugar, and butter and bake at 350 for 10 minutes. Spread sugar, cream cheese, and whipped topping over cooled crust. Prepare and chill jello raspberry mixture.

Pull Aparts

Ingredients 18-24 Rhodes rolls ½-1 small pkg cook type butterscotch pudding cinnamon 1 stick margarine 1⁄2 cup-1 cup brown sugar chopped nuts, if desired Instructions Spray bundt pan with cooking spray. Sprinkle chopped nuts on bottom of pan, if desired. Place frozen rolls on top of nuts. Sprinkle pudding on top of rolls, and cinnamon on top of that. Melt together margarine and sugar. Pour over rolls. Let rise all day, or over night (8 hours).

Shrimp Platter

Ingredients 1 (8 oz) pkg cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 2 cans broken shrimp, rinsed and drained 1 cup cocktail sauce 2 cups shredded Mozzarella cheese 3 green onions, chopped 1 large tomato, diced Instructions Combine cream cheese, sour cream, and mayonnaise. Spread on a 12 inch glass plate. Scatter shrimp over the cheese layer. Cover with cocktail sauce then sprinkle Mozzarella cheese green onions.

Swedish (thin) Pancakes

Ingredients 3 eggs 1 ¼ cup milk ¾ cup flour 1 Tbsp sugar ½ tsp salt Instructions Beat eggs until thick and lemon-colored. Stir in milk. Sift dry ingredients and add to egg mixture. Mix until smooth. Pour into crepe/omelet pan and coat to make a thin pancake. Turn when underside is light brown, or top is “set.” Roll up to serve. Serve with cinnamon sugar and syrup.