¼ c. chopped onion
2 cloves garlic, minced
1 tsp. ground coriander
½ tsp. pepper
2 T. butter
1 c. sour cream
3 T. flour
2 c. chicken broth
1 (2 oz.) can diced green chili peppers, drained
1 c. shredded cheese
1¼ c. chicken, cooked & well-chopped
7 (8-inch) flour tortillas

Preheat oven to 350°. In a saucepan, cook onion, garlic, coriander, pepper, and butter, until onion is tender. Add sour cream and flour. Stir, and add broth and chili peppers. Cook and stir until bubbly. Remove from heat; stir in ½ c. cheese. In a separate bowl, mix chicken and ½ c. of sauce. Dip one side of a tortilla into the remaining sauce. Put about ¼ c. chicken mixture on the sauce-covered side of the tortilla. Roll up, and place, seam-side down, in a greased 9×13-inch pan. Repeat for remaining tortillas. Top enchiladas with remaining dipping sauce and remaining ½ c. cheese. Cover with foil and bake for 40 minutes.

Crust:

2 c. flour
1 tsp. salt
2/3 c. + 2 T. shortening
¼ c. water

Mix flour and salt in a bowl. With a pastry blender, cut in shortening until pea-sized. Add water and mix. Don’t over-mix. May need more flour. Divide dough in half. Roll each half between 2 pieces of wax paper to make two 9-inch circles.

Filling:

1 c. sugar
1/3 c. flour
½ tsp. cinnamon
1 (3.25 oz.) box cooked tapioca
pudding (frozen berries only)
4 c. berries, thawed with juice

Preheat oven to 400°. Mix dry ingredients (if you are using fresh berries, omit the pudding), then add berries. Press 1 crust into a pie pan. Pour filling into pan, then top with the other crust. Press crust edges together and lightly sprinkle sugar on top. Cook for 35-40 minutes.

Preheat oven to 350°. Stir together butter, sugar, and vanilla; add eggs. Mix in, baking cocoa, baking powder, salt, and flour. Reserve 2 c. of batter. Pour the remaining batter into a greased 9×13-inch pan. Place the mints in rows of 8 and columns of 3. Spread the reserved batter on top of the mints. Bake for 50-55 minutes, or until brownies just begin to pull away from the edge of pan. Cool, cut, sprinkle with powdered sugar, and serve.

1 devil’s food cake mix
½ (14 oz.) can sweetened
condensed milk
½-¾ (20 oz.) bottle caramel
sundae syrup/sauce
1 (8 oz.) tub whipped topping
1/3 c. chocolate chips or toffee bits

Prepare cake mix according to package directions. Place in a greased 9×13-inch pan. Bake according to package directions. Poke holes in the cake with a fork. Drizzle sweetened condensed milk on top of cake, and then caramel sauce. Let the cake cool completely. Top with whipped topping and sprinkle with chocolate chips or toffee bits. Store in refrigerator until served.

For each sandwich:

2 slices French toast
1 slice Swiss cheese
3 slices deli turkey
3 slices deli ham
powder sugar

Prepare the French toast. Cook one side, flip, and, as the other side is cooking, place the cheese on 1 bread slice. Remove from heat, and add folded slices of turkey and ham. (The meat needs to be folded so the sandwich is thicker, instead of resembling two flat pieces of bread.) Sprinkle with powder sugar, and serve hot or cold.

1 (12 oz.) box Acini de Pepe
noodles
2 c. juice from cans of pineapple
tidbits & mandarin oranges
2 T. flour
½ tsp. salt
3 egg yolks
½ c. sugar

2 (8 oz.) tubs whipped topping
2 (11 oz.) cans mandarin
oranges
2 (20 oz.) cans pineapple tidbits
2-3 c. fruit of your choice
(grapes, strawberries,
peaches, kiwis, etc.)

Cook noodles in 4 quarts of water for 10-11 minutes; rinse and drain. Put noodles aside. Open the cans of pineapple and mandarin oranges. Drain the juice into a saucepan. Refrigerate the fruit. Add the flour, salt, egg yolks, and sugar to the saucepan. Stir and cook until sauce has thickened. Add the sauce to the noodles; stir and refrigerate overnight. This is necessary to flavor the noodles. The next day, add the whipped topping to the sweetened noodles. Make sure all the fruit is drained and dry; mix in most of the fruit and use the rest to garnish.

4 c. day-old cooked rice
4 green onions, chopped
2 celery stalks
1 small zucchini
3 carrots, sliced
¾ c. peas
1 (8 oz.) can water chestnuts
4 mushrooms
6 T. oil
3-4 eggs
½ c. diced ham (at least)
2 T. soy sauce
salt & pepper

Never use freshly made rice. Rinse the rice to remove starch. Chop vegetables. Heat 1 T. oil in pan; scramble eggs until done. Set aside. Heat 5 T. oil and stir-fry ham until cooked. Stir-fry vegetables for 1 minute (don’t over-cook). Add rice, eggs, soy sauce, salt, and pepper. Stir-fry until rice is hot, about 5 minutes. Serve hot.

Crust:

2 c. flour
½ c. powder sugar
1 c. butter

2 lemons (juice & rind)
2 c. sugar
4 T. flour
4 eggs
1/8 tsp. salt
additional powdered sugar

Preheat oven to 350°. Mix flour, powder sugar, and butter together. Press into the bottom of a greased 9×13-inch pan. Bake for 20-25 minutes or until slightly brown. With a lemon zester, remove the yellow lemon rind, taking care not to dig to the bitter white rind. Juice the lemon. Mix sugar, lemon juice and rind, 4 T. flour, eggs, and salt. Pour over baked crust. Return pan to oven and bake for an additional 20 minutes. Remove from oven and immediately sprinkle with powdered sugar. Cool, cut into squares, and serve.

3 eggs
1 c. oil
2 c. sugar
2 c. raw zucchini, shredded
3 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
3 tsp. cinnamon
3 c. flour
½ c. chopped walnuts

Preheat oven to 325°. Beat together eggs, oil, and sugar. Add zucchini and vanilla. Mix in salt, baking soda, baking powder,cinnamon, and flour. Add chopped nuts. Pour batter into 2 small, greased bread pans. (To help prevent bread from sticking, trace the bottom of bread pan on wax paper, cut out, and place in bottoms of pans.) Bake for 1 hour or until a toothpick inserted into the loaf comes out clean.

1 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
? c. evaporated milk
1 tsp. baking soda
1 tsp. cream of tartar
2¾ c. + 1 T. flour

Frosting:

½ cube soft butter
2½ c. powdered sugar
1/8 tsp. salt
¼ c. flour
1 tsp. vanilla
7 T. milk

Preheat oven to 350°. In a bowl, cream together shortening, sugar, egg, vanilla, and milk. Add baking soda, cream of tartar, and flour. Mix together, cover bowl, and refrigerate dough for 1 hour. Roll dough out to ¼-inch thickness. Cut with cookie cutters, and placed cookies on a greased cookie sheet. Bake for 8-10 minutes, or until edges are very light gold. Cool cookies on a wire rack.

For the frosting, cream together butter and sugar. Mix in salt, flour, vanilla, and milk. Spread frosting on the tops of cooled cookies. Add sprinkles, if desired.