Wonderful Garlic Mashed Potatoes

from the kitchen of Stephanie

8-10 med red potatoes
1 8oz pkg cream cheese
1 cube of butter
1/2-1 C sour cream
garlic seasoning to taste
salt & pepper

Wash and scrub potatoes.  Boil unpeeled potatoes in pot of water until tender.  Drain water, mix with beaters.  Alot of the potatoe skin will come off and get stuck in the beaters- pull out and throw away.  It is good to have small pieces of the skin left in the potatoes.  Add butter, cream cheese, sour cream and  seasonings and serve hot- Oh SOOOO YUMMY!!

Hot Pepper Jelly

from the kitchen of Stephanie

This jelly is great over cream cheese and served with crackers or tortilla chips.   So yummy!

2 lg green bell peppers
1 lg red bell pepper
6 med jalapeno peppers ( always use gloves)
6 1/2 C sugar
1 1/2 C apple cider vinegar
1 box Ball Pectin premixed- use both pouches
Chop peppers in blender.  Combine peppers, vinegar and sugar in large pan.  Bring to full boil for 8-9 minutes, stirring constantly.  Remove from heat, add pectin.  Mix well and return to heat.  Boil for 2 more minutes.  remove from heat.  Ladle into jars.  Process for 5 minutes.  Makes 3-4 pints.

Yummy Zucchini Bake

from the kitchen of Stephanie

This recipe is so wonderful and rich!  The best way to use up all that zucchini from your garden!

4 med zucchini, sliced 1/2 inch thick
2 C carrots, sliced
1 C onion, diced
1 1/2 C butter
2 cans cream of chicken soup
1 C sour cream
4 1/2 C Mrs. Cubbison's dressing

Boil zucchini and carrots until tender.  Drain.  Saute onion in 1 cube butter until tender.  Stir in 3 cups dressing, soup and sour cream.  Gently stir in vegetables.  Put in buttered 9x13 pan.  Melt 1/2 cube butter abd add 1 1/2 cups dressing.  Toss and sprinkle over top.  Bake at 350 for 30-40 minutes.

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!

Green Bean Medley

From the kitchen of Jackie

1 small sweet red pepper, finely chopped 1 Tbsp. sherry vinegar
4 green onions, chopped ½ tsp. dried basil
¼ cup sliced fresh mushrooms ¼ tsp. salt
1 Tbsp. Olive oil ¼ tsp. pepper
1 garlic clove, minced

Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender.

Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through.
- Serves 5

Print Shop Soup

from the kitchen of Marlayne

1 onion
3 celery stalks chopped
3-4 carrotts diced
5 potatoes sliced
Cook until tender
Add 1 1-lb. Pkg. petite peas, cook 3 minutes. Drain off water.

In another pan
3 cubes marg. Melted
¾ C. flour
1 chicken bouillon
Melt and mix together
Add 1 ½ qts. Half and half
1 16 oz. Jar cheese whiz
salt and pepper
Thicken, pour over veggies & serve

Minestrone Soup

from the kitchen of Cheryl

1-1/2 lbs. ground beef, browned
2 onions, chopped
4 stalks celery, chopped
3-4 c. diced carrots
1 large can tomatoes, stewed, crushed or diced
2 quarts water
1 TBS. Beef bouillon
2 bay leaves
1 TBS. salt (need more if adding extra ingredients)
1-1/2 tsp. sugar
1-2 cloves garlic, minced
1-2 TBS parsley
2-4 TBS worcestershire sauce
¼ tsp. pepper
1 cup tomato juice (optional)
1 tsp. celery salt (or Bon Appetit*)
1 tsp. cumin
1 tsp. oregano
5 drops Tabasco sauce

Optional ingredients:

Mix of frozen vegetables of your choice for a total of 2-4 cups , peas, corn, zucchini, green beans, cauliflower, broccoli, shredded cabbage
Beans: kidney, pinto, black, garbanzo (also called chick peas) cooked or from a can
Mushrooms
Olives
Corkscrew pasta or macaroni- ½ cup

Cook 1-3 hours. If desired, last 10-15 minutes, add ½ cup macaroni or corkscrew pasta, and a combination of your choice of Chvegetables.

This recipe is adapted from Carol Watt’s recipe (see “Recipes from the Heart” p. 11) and is a great starting flavor to add your choice of ingredients to.

· Bon Appetit is a mixture of salt, celery seed, and onion

Recipe can be used in crockpot.

Coconut-Pecan Sweet Potatoes

from the kitchen of Jackie

Ingredients
4 pounds sweet potatoes, peeled and cut into chunks
1/2 cup chopped pecans
1/2 cup flaked coconut
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup reduced-fat butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

Directions
Place sweet potatoes in a 5-qt. slow cooker coated with cooking
spray. Combine the pecans, coconut, sugar, brown sugar, butter,
cinnamon and salt; sprinkle over potatoes.

Cover and cook on low for 4 hours or until potatoes are tender. Stir in extracts. Yield: 12 servings.

Nutrition Facts: 2/3 cup equals 211 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 103 mg sodium, 37 g carbohydrate, 3 g fiber, 2 g protein.

“These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things.” Coconut gives this classic dish a new, mouthwatering flavor. Raquel Haggard - Edmond, Oklahoma


12 ServingsPrep: 15 min. Cook: 4 hours