Turkey Stuffing

from the kitchen of Susan G.

1 package Pepperidge Farm cubed herb seasoned stuffing
1 small can sliced water chestnuts
1 cup rice (uncooked)
1 package sliced mushrooms
1 small package Jimmy Dean Sausage browned and drained

Saute:

2 squares butter
1-2 large onions diced
4-6 stalks celery diced

When onions are clear, pour over bread mixture.

2 cans chicken broth to moisten and then stuff!  Delicious!!

Glazed Carrots

from the kitchen of Susan G.


2 lbs carrots – cooked to barely firm – drain
Place in 9x11 pan

Cover with:
½ c mayonnaise
1Tablespoon Minced dry onion
1 Tablespoon horseradish

Top with approx 1/3 cup bread crumbs and 2 Tablespoons butter
Bake 350 degrees for ½ hour

Sometimes I double the Mayonnaise mixture if I want them really gooey! Delich!

Candy Glazed Popcorn

from the kitchen of Susan G.

2 c margarine, melted in pressure cooker pot or heavy pan (Blue Bonnet works best)
1 c white Karo Syrup
2 2/3 c sugar
2 tsp vanilla
12 qts popped corn (4 pumper batches)
2 c pecans
2 c almonds

Melt butter, slowly add Karo syrup and sugar.  Bring to a boil.  Turn down to steady boil and cook for 6 minutes.  DO NOT STIR!  Take off heat and add vanilla.  Pour over popcorn,pecans and almonds and stir.  Makes approx 12-13 bags.  Delicious!

Print Shop Cheese Soup

from the kitchen of Susan G.

2 carrots - chopped
2 stalks celery - sliced
1/2 onion chopped
1/2 package frozen peas

Cook in a small amount of water (just enough to cover vegetables) until just tender.

Melt one 8 oz bottle Cheeze Whiz in microwave or in boiling water bath.
In 4 - 6 quart pot, Make a roux: blend 1 1/2 cup flour and 3 sticks melted butter. When bubbly and mixed, slowly add approx 3 quarts water.
To this mixture add the melted cheeze, the vegetables, 2 chicken bouillon cubes, salt and pepper to taste and a couple of drops of yellow food coloring. Delicious and easy!

(Many of you will remember the old Print Shop Restaurant in SLC with fond memories).
My children still love this soup!