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 If you have a favorite recipe to add, click on the teapot to send me an e-mail.
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Appetizers 
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Marinated Cucmbers
From the kitchen of: Carol Denny
Ingredients:
Cucumbers, peeled and sliced
Seasoned rice vinegar
dash of oil, pepper, and granulated garlic
slices of onion (use sweet or red onions for a milder taste)
Directions:
Combine all ingredients in a covered spill proof dish. Use enough vinegar to make sure all cucumber slices are immersed. Marinate in the refrigerator for 2-3 hours. Serve well chilled.
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 Salads
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Potato Salad
From the kichen of: Carol Denny
Ingredients:
4 hard boiled eggs, peeled and cut up or crumbled
4-6 potatoes, boiled, peeled, and cut into chunks
1/4 cup onion, white or green, diced
OR 1/2 teaspoon onion powder (adjust to taste)
3/4 cup celery, diced small
4-5 pickles, chopped
dash granulated garlic
salt and pepper to taste
mayonnaise
mustard
Directions:
Combine ingredients except mustard and mayo in a large bowl. Add 1 cup mayo and 1 1/2 teaspoon mustard. With hands, stir and squeeze all ingredients together. This mixes the ingredients better than a spoon. The amount of may and mustard can be adjusted according to the amount of potatoes and personal taste.
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Macaroni Salad
From the kitchen of: Carol Denny
Ingredients:
About 4 cups cooked macaroni (salad macaroni noodles are best), drained and rinsed well with cold water
2-3 eggs, boiled, peeled, chopped or crumbled fine.
4-6 green onions, chopped (or onion powder to taste)
2-3 celery stalks, chopped fine (or celery salt to taste)
4-5 dill pickles, chopped
1 small jar dices pimentos w/juice
1 2 oz can black sliced olives, drained
salt, pepper, and garlic to taste
one cup grated cheese
1-2 cups mayonnaise
Directions
Prepare all ingredients and place in a large mixing bowl. Adjust seasonings according to taste. Add Mayo, starting with the smaller amount. Mix with hand, stirring and lightly squeezing ingredients together. Add more mayonnaise if the salad is too dry.
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Soups 
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Lentil Soup
From the kitchen of: Dana Petre-Miller
Ingredients:
1 1/2 cup lentils
8 cups vegetable stock
1 large potato
1 1/2 pounds celery and carrots combined, chopped
1 medium onion, chopped
3 tablespoons dried parsley
3 cloves garlic
1/4 teaspoon pepper
1/2 teaspoon cumin
3 tablespoons lemon juice
Directions:
Rinse and drain the lentils and combine with the vegetable stock in an 8 quart pan. Cover and bring to a simmer. While waiting for the stock to simmer, peel the potato and cut up into 1/2 inch cubes. Add to the stock. Cover and simmer for 20 minutes. Chop the carrots and celery and add to the soup. Cover and cook another 20 minutes or until the lentils are soft. Chop the onion and cool in a skillet until soft and golden. Add 1 tablespoon parsley and the chopped garlic. Cook 1-2 minutes and add to the lentils. During the last 5 minutes of cooking add the rest of the spices.
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Beef Stew
From the kitchen of: Erika Lasater
Ingredients:
1-2 lbs beef for stew, chopped in 1-3" cubes
1 medium onion, chopped (or use onion powder)
3-5 garlic cloves, chopped (or use powder)
1-3 tablespoons basil (use more/less to taste)
3-6 medium potatoes, diced
3-6 large carrots, sliced aprox. 1/4 - 1/2" thick
1/8 cup barley
1-2 cans tomato sauce or stewed tomatoes
If Desired, also add corn or peas
Salt/Pepper to taste
Directions:
In a large stew or stock pot brown meat in enough oil to keep from burning or sticking. Add the basil, onion, and garlic after 5 minutes. Continue browning until meat is almost completely browned. Add enough water to cover meat and bring to a boil.
While the meat is coming to a boil, chop the potatoes and carrots. When chopped, add to the beef and add more water to cover the vegetables. Add the barley and tomato soup at this time too.
Bring the stew to a boil and simmer until meat and vegetables are done. When the potatoes and carrots are cooked, you can add corn or peas if desired. The soup is done when all vegetables and meat are cooked. Serve hot with fresh bread or rolls.
Erika's Notes: The measurements in this recipie are not exact. The larger measurements will make a very large stock pot of stew, the smaller measurements will make about half that. Seasonings are added to taste. The tomato sauce will give a deeper, richer tomato flavor to the stew than will stewed tomatoes. This is a great dish to make a lot of and save it for leftovers. It will taste even better the second day.
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Potato Chowder
From the kitchen of: Erika Lasater
Ingredients:
5-10 medium potatoes
1 package (1/2 to 1 lb) bacon ends & pieces
2 cans evaporated milk
1/8 cup fresh chopped parsley
2-3 cloves chopped garlic (or garlic powder)
1/2 medium onion, chopped (or onion powder)
1-3 stalks celery, chopped (or use celery salt/powder)
One 16 oz package frozen corn
Directions:
Peel potatoes and cut into aprox. 2" cubes. Put into pan and add water until potatoes are just covered. Add parsley, garlic, onion, and celery. Bring to a boil.
While the potatoes are cooking, in a skillet cook the bacon until crispy brown. When cooked, drain well and let cool until it can be handled. Crumble bacon in small pieces and add to the soup. A small amount of the bacon fat can be added for more flavor. When potatoes have cooked until they are soft, add the canned milk and corn. Bring to a boil, reduce heat and simmer for another 10 - 15 minutes. Serve hot with fresh bread or rolls.
Erika's notes: The real secret for this great-tasting soup is the bacon. Draining the fat will reduce the fat calories. It can be made without bacon, but I would suggest trying it at least once with the bacon as it does add a wonderful flavor to the soup. This is another dish that tastes great the next day and makes great leftovers.
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Taco Soup
From the kitchen of: Kathy Hansel
1 lb hamburger
1 small onion, diced
16 oz stewed tomatoes
16 oz undrained kidney beans
5 1/2 oz tomato sauce
1/2 package taco seasoning
1 - 1 1/2 cups water
Brown hamburger in a large skillet with the onion until meat is no longer pink. Add remaining ingredients and simmer for 15 minutes.
Serve with cheese, chips, sour cream, and avacado.
Erika's Variation - For those that do not like cooked tomatoes or onions...
1 lb hamburger
16 oz tomato sauce
16 oz undrained kidney beans
1/2 package taco seasoning
1 - 1 1/2 cups water
1/2 package frozen corn
Follow above directions substituting 1 can tomato sauce for the stewed tomatoes and eliminating the onion. Use onion powder if flavor but not texture is desired.
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 Vegetables
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Potato Casserole
From the kitchen of: Doris Knox)
Ingredients:
3 large potatoes
1/4 cup margarine
1 cup grated cheese
1 cup sour cream
1/2 cup milk
1/3 cup green onion
salt & pepper to taste
1/4 cup chopped pimentos
Directions:
Boil potatoes in jackets and chill. Peel and grate. Melt margarine in heavy pan or microwave. Add cheese, sour cream, and milk. Mix well. Add onion, salt, pepper, and stir. Add the potatoes and place in a buttered 9x13" casserole disk. Bake at 350 degrees for 45 minutes uncovered.
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French's Original Green Bean Casserole
From the kitchen of: Tasha Harper
Ingredients:
10 3/4 oz can cream of mushroom soup
3/4 cup milk
1/8 teaspoon pepper
2 can green beans, drained
2.8 can French's French Fried Onions
Directions:
1. In 1 1/2 quart casserole dish, mix all ingredients except 1/2 can of the onions.
2. Bake 30 minutes at 350 degrees or until hot. Stir. Top with remaining onions. Bake 5 more minutes or until onions are golden. Serves 6
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Jeremy's Favorite Green Beans
From the kitchen of: Erika Lasater
Ingredients:
1 pkg Frozen Cut Green Beans
(Do Not use French Cut, fresh green beans can also be used)
Oil
Butter
2-3 cloves garlic, finely chopped
Pepper to taste
Directions:
Cook green beans and drain well. Put into non-stick skillet with enough oil to keep from burning. Add garlic and pepper. Saute green beans until the skin just barely starts to turn brown. Depending on the amount of green beans, add 1-2 tablespoons of butter. Let melt and serve hot.
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Cheese Potato Casserole
From the kitchen of: Karen Eddy
Ingredients:
1 Two pound bag frozen hashbrowns, chunk style
1 cube butter or margarine
1 pint sour cream
2 cups shredded cheddar cheese
1 can cream of chicken soup
dried bread crumbs
optional: cup of chopped onions, red peppers, and/or jalapeno peppers
Directions:
In large bowl, combine all listed ingredients and mix well. Spread evenly in 9 by 13 baking dish. Sprinkle dry bread crumbs on top of mixture. Bake uncovered at 350 degrees for 1 hour.
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Main Dishes 
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Campbell's One Dish Chicken & Rice Bake
From the kitchen of: Tasha Harper
Ingredients:
1 can Campbell's Cream of Mushroom Soup
1 cup water
2/4 cup uncooked regular, long grain rice
1/4 teaspoon each paprika & pepper
4 skinless, boneless chicken breast halves
Directions:
In 2 quart shallow baking dish, mix soup, water, rice, paprika, and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover and bake at 375 degrees for 45 minutes or until done. Serves 4.
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Erika's Easy Spaghetti
From the kitchen of: Erika Lasater
Ingredients:
2 cans DelMonte or Hunts Spaghetti Sauce, any type
1 lb Italian Sausage (Aprox)
2 cans sliced olives, or use 1 can whole olives and use a knife to cut them up.
1 can stems & pieces mushrooms
Spaghetti noodles
Directions:
Put water on to boil for the noodles. They will cook while the sauce and meat are cooking.
In a skillet, cook the Italian sausage. As it cooks, use a spatula to break it up into small pieces.
Once the meat has started cooking, empty the cans of spaghetti sauce into a large saucepan. Drain well the can of mushrooms and the olives and then add them to the sauce. Cover and heat the sauce to boiling, then reduce to a simmer. Stir occasionally to keep from burning.
Once the meat has cooked until there is no pink left, drain the fat - if neccessary - and then add it to the sauce. Leave the sauce on a simmer, stirring occasionally. Serve over hot spaghetti noodles.
(If you are using a can of whole olives, here's a tip (from Tasha): open and drain the olives. Leaving the olives in the can, use a kitchen knife and run it through the can, slicing the olives. Repeat until the olives are well sliced.)
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 Deserts
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Peach Crisp
From the kitchen of: Grace Peterson
1 cup all purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine
Filling:
2 cans (16 oz each) sliced peaches
1 cup sugar
1/4 cup cornstarch
1 1/2 cups rolled oats
1/2 cup packed brown sugar
1/4 cup all purpose flour
5 tablespoons butter or margarine
Directions:
In a mixing bowl combine flour, brown sugar, and salt. Cut in butter until crumbly. Pat into a greased 9" square baking pan. Bake at 350 degrees for 15 minutes.
Drain peaches and reserve juice in a medium sauce pan. Add sugar and cornstarch to the juice. Bring too a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from heat and stir in peaches. Pour into crust. For topping combine oats, brown sugar, and flour. Cut in the butter until crumbly. Sprinkle topping mix over filling and bake at 350 degrees for 25-30 minutes or until golden brown.
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Cookies 
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Quaker's Best Oatmeal Cookies
From the kitchen of: Tasha Harper
Ingredients:
1 1/2 cup margarine or butter, softened (2 1/2 sticks)
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups Quaker oats
Directions:
Heat oven to 375 degrees F. Beat together margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, salt, and spices. Mix well. Stir in oats until mixed thoroughly. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8-9 minutes for a chewy cookie or 10-11 minutes for a crisp cookie. Cool 1 minute on a cookie sheet and remove to a wire rack. Cool completely. Store in tightly covered container.
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 Snacks
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Chocolate Chip Nut Bars
From the kitchen of: Grace Peterson
Indredients:
1 yellow cake mix
1/4 cup brown sugar
1/4 cup butter or margarine, softened
2 eggs
1/4 cup water
1 package semi-sweet chocolate chips
Topping:
1/3 cup melted butter
1/4 cup brown sugar
Directions:
Preheat oven to 375 degrees
Mix 1/2 of the cake mix, brown sugar, butter, eggs, and water in large cooking bowl until smooth. Add the remaining cake mix and stir until blended. Fold in chocolate chips. Pour into 9 x 13 inch greased cake pan.
Combine the butter and brown sugar topping and drizzle over unbaked cookie bars. Bake mix for 20-25 minutes until golden brown. Let cool completely and cut into 2 inch squares.
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Kel's Yummy Bean Dip
From the kitchen of: Kelly Harper
Indredients:
30 oz can refried beans
2 lb hamburger
8 or 10 oz can rotel green chilies & tomatoes
2 tsp worcestershire
1/2 tsp chili powder
2 lb cheese
16 oz can enchilada sauce (hot)
1 package cream cheese
1 tub hot salsa
Directions:
Cook hamburger in a skillet until done. While the hamburger is cooking, combine all ingredients except the cream cheese in to a large slowcooker and start heating.
Drain grease from the hamburger and when meat is no longer pink, add it to the slowcooker.
When mixture is simmering, add the cream cheese.
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Candied Walnuts (from Lois Denny)
Ingredients:
1 cup sugar
1/2 teaspoon cinnamen
1/8 tsp cream of tarter
1/4 cup water
1/2 tsp vanilla
1 1/2 cups walnuts
Directions:
Bring 1/4 cup water to boil in a sauce pan. Add 1 cup sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon cream of tarter. Boil on medium heat until mixture reaches 240 degrees or forms a medium soft, pliable ball when dropped in cold water. Remove from heat and add 1/2 teaspoon vanilla. Add 1 1/2 cups walnuts and stir until well coated. Pour onto waxed paper or cookie sheet and separate. Allow to dry and cool.
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