MEAT LOAF

INSTRUCTIONS:
 2 # Hamburger
1 egg
1 cup bread crumbs
1/3 cup catsup
1 can milk
1 pkg dry onion soup

Mix gently. Place in bread pan or casserole dish. Bake about 45 minutes at 350⁰.

CHOP SUEY

INSTRUCTIONS:
*1 small carrot, chopped Cook and reserve water
½ cup chicken broth (can use carrot water & chicken boullion cube)
1/8 tsp sugar
1/8 tsp salt
½ tsp soy sauce
1 tsp cornstarch mixed with
1 tsp water

Mix together and set aside.

1 tsp oil
1 large chicken breast, cut into small cubes
1 bunch bean sprouts
*1 small carrot, cooked till tender (saved broth)
2 stalks green onions
2 mushrooms
2 leaves Chinese Cabbage
1/8 tsp ground ginger

Heat skillet over medium high heat with one tsp oil or margarine Cook quickly and stir frequently for 1 – 2 minutes. Reduce heat Add first mixture to skillet, cook all together for two minutes. DO NOT OVERCOOK. Serve over cooked rice or noodles.

SWEET & SOUR PORK

INSTRUCTIONS:
Batter: 1 egg, well beaten
¼ cup flour
1 tsp salt
3 Tbsp milk
Dash of pepper

Mix together for batter Dip 1 pound lean pork cut in 1 inch cubes into batter and fry at 350⁰ till golden brown. Drain on paper towel

Sauce:
1/3 cup vinegar
½ cup brown sugar (packed firm)
1 cup chicken broullion
2 Tbsp corn starch
2 tsp soy sauce
1 tomato cut in 6 pieces
1 ½ cup pineapple cubes
1 small green pepper

 Combine pineapple, green pepper, vinegar, brown sugar, ¾ cup boullion, and soy sauce, Heat till boiling. Mix remaining ¼ cup boullion, and cornstarch, stir into sauce and cook until thick. Add tomato and batter fried pork. Stir carefully. Cook for 2 minutes. Serve with rice.

PORK CHOPS WITH TERYAKI SAUCE – Idaho Falls Temple

INGREDIENTS:
 1 Tbsp Cornstarch
½ cup water
¼ cup brown sugar
¼ cup soy sauce
¼ cup vinegar
1 clove / 1 tsp garlic
1 tsp ground ginger

INSTRUCTIONS:
 Mix together and heat until thick and hot. Pour over uncooked pork chops (or pork tenderloin). Bake at 350⁰ for about 45 minutes or until pork is done (Tenderloin will take longer).

PORCUPINE BALLS

INSTRUCTIONS:
1# hamburger
¾ cup uncooked rice
1 chopped onion
Salt and pepper

 Mix ingredients together Form into small balls. Set aside.

1 can tomato soup
 2 – 3 Tbsp catsup
1 can water
½ tsp Worcestershire sauce
2 cups cubed potatoes
1 cup carrots

Place in pressure cooker and heat sauce. Add meat balls Pressure for 15 minutes. Oh so good.

Beef Eggrolls

INGREDIENTS:
 1 lb lean ground beef
1 Jalapeno pepper, seeded and finely chopped
1 small onion, finely chopped
1 clove garlic, pressed
1 med green pepper, finally chopped
1 large carrot, grated
1 med potato, peeled and grated
5 Tbsp soy sauce
1 pkg (16 ounces) egg roll wrappers
Dash of red pepper sauce, optional
Vegetable oil

SAUCE-
2 cups water
½ cup green peppers, sliced in thin strips
1 can (8 oz) crushed pineapple
4 Tbsp soy sauce
6 Tbsp vinegar
2 Tbsp catsup
¾ cup white sugar
4 Tbsp Cornstarch
¼ - ½ cup cold water

 
INSTRUCTIONS:
 •Saute beef until just browned. Add vegetables and cook until soft. Drain, Add soy sauce and allow to cool until warm •Spoon 2 full tablespoons of mixture onto egg roll wrapper and press edge to roll. •Deep fry in oil until lightly brown. Remove and drain on paper towel. SAUCE- To prepare sauce combine all ingredients except cornstarch in sauce pan. Cook 5-10 minutes or until green peppers are tender. Mix cornstarch with water and add slowly to hot mixture. Cook for 5 minutes more, stirring until thickened. Serve on a bed of shredded lettuce. Dribble some sauce on top. Garnish with fresh pineapple wedges and orange wedges. Pass extra sauce for dipping. Serves 4

LIVER

INSTRUCTIONS:
Dip liver in flour. Brown in oil or bacon grease Add diced onions Add ¼ cup white vinegar Steam with lid, then remove. The vinegar tenderized the liver.

BAKED CHICKEN

INSTRUCTIONS:
 2 pints sour cream
2 Tbsp lemon juice
1 Tbsp Worcestershire Sauce
2 tsp salt
1 tsp pepper
1 crushed clove of garlic
1 Tbsp chopped parsley
Chicken pieces

 Dip chicken pieces into mixture and place in buttered dish. Fresh bread crumbs paprika Sprinkle generously with crumbs, dust with paprika

HAWAIIAN MEAT BALLS WITH RICE

INSTRUCTIONS:
½ cup evaporated milk
2# hamburger
½ c chopped onions
2 eggs
2/3 c bread crumbs
Salt and pepper

 Combine these ingredients, form into balls (small) Brown in fry pan

 ½ cup medium chunk pineapple
2 cups pineapple juice and water
4 Tbsp cornstarch
½ cup vinegar or less
½ cup brown sugar
4 Tbsp soy sauce
½ tsp ginger
1 green pepper

Cut pepper into long strips, mix juice and corn starch, vinegar, brown sugar, soy sauce and ginger. Hit till thick and clear. Now add pineapple and green pepper. Simmer cooked balls with sauce for a few minutes. Serve over cooked rice. 10 servings

PRONTO PUPS / CORN DOGS

INGREDIENTS:
 3 Eggs
1 c flour
6 Tbsp corn meal
1 tsp celery salt
¾ tsp baking powder
1 ½ tsp sugar
2/3 cup milk

INSTRUCTIONS:
 Heat hot dogs Dip in batter Fry in Hot oil until golden brown Enjoy

CHICKEN ENCHILADA

INGREDIENTS: 
1 whole chicken or 3 lbs chicken breasts
2 cans Cream of Chicken Soup
1 pint sour cream
1 ½ tsp minced onion (or more)
1 or 2 cans (4 oz) mild green chilies
1 doz flour tortillas
2 cups sharp grated cheese

INSTRUCTIONS: 
Cook and cut chicken into bite-size pieces. Combine and Mix: Chicken soup and 1 cup sour cream. Add onions and half of cheese and chillies Soften tortillas in oven and place 2 heaping Tbsp chicken mix and roll up Place in 9x13” pan Add remaining cheese and sour cream to remaining chicken. Mix. Spread on top. Bake for 30 minutes at 350⁰

BREAKFAST CASSEROLE

FROM GRANDMA HINCKLEY’S RECIPES INGREDIENTS: 12 slices white bread (no crusts) ¾ lb cheddar cheese, grated Mix together: 6 eggs well beaten 1 tsp dry mustard and 1 tsp salt 2 cups half and half cream 2 cups milk Opt: 1 lb cooked sausage INSTRUCTIONS: Butter pan, lay 6 slices of bread bottom of pan Layer ½ of the cheese Pour on mixture Top with rest of bread and cheese. Refrigerate overnight Bake at 350⁰ for 1 hour

Hot Chocolate Topping

1/2 to 1 pkg chocolate (semi-sweet or milk) chips
1 can sweetened condensed milk
1/2 tsp vanilla

Melt slowly of low heat

Butterscotch Cashew Bars (Jan Whittier)

1 cup + 2 Tbsp butter, softened
3/4 cups + 2 Tbsp packed brown sugar
2 1/2 cups flour
1 3/4 tsp. salt

In mixing bowl, cream butter and brown sugar. Mix in flour and salt, just until combined. Press into a greased 15" x 10" x 1" pan. Bake at 350 for 10 - 12 minutes or until lightly browned; meanwhile combine the following ingredients in a saucepan:

1 package (10 to 11 oz.) butterscotch chips
1/2 cup + 2 Tbsp light corn syrup
3 Tbsp butter
2 tsp. water

Cook and stir over medium heat until chips and butter are melted. Spread over crust. Sprinkle with (then press down lightly).

2 1/2 cups salted cashews

Bake for an additional 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. cut in bars.

Baby Ruth Squares (from Jan Whittier)

1 cup corn syrup
1 cup sugar
1 1/2 cups salted peanuts
6 cups Rice Krispies
1 heaping cup peanut butter
a dash of salt (optional)

1) Cook corn syrup and sugar in medium sized sauce pan over medium-high heat until mixture comes to a boil (you can add the dash of salt at this point if you like).
2) Remove from heat and stir in peanut butter; blend well. Stir in peanuts and cereal.
3) Press into buttered jelly-roll pan (11 1/2" x 15 1/2")

TOPPING

2 cups sugar
1/2 cup milk
2 cups milk choc. chips
4 Tbsp butter ( or margarine)
a dash of salt (optional)

1) Cook topping indredients, except choc. chips, to full boil, over medium heat.
2) Remove from heat and stir in choc. chips until completely melted.
3) Spread topping evenly over cereal mixture
4) Cool; cut into small squares

Peanut Butter Candy (School Dist #25)

2 jars (about 4 cups) dry peanut butter (Natural - with the oil poured off)
2 cube "butter" melted

Mix

Add powdered sugar (approx 2#) - it will be quite thick - don't make too thick
Add krispy rice cereal (approx 16 oz) This seems to make the mixture thinner

Press mixture in jelly roll pan
Chill
Melt 2 Hershey candy bars over a double boiler - frost and cut

German Chocoate Cake Frosting

1 cup evaporated milk
3 egg yolks
1 cup sugar
1/2 cup butter

Cook until thick 10-15 min
add 1 tsp vanilla
1 cup pecans/walnuts
1 cup coconut

Cheese Soup

Rue: 3/4 cup margerine
3/4 cup flour

Heat in Microwave:
4 cups milk
3 cubes chicken boullion

Mix with rue (wisk as to avoid lumps)
Add 1/2 cheese whiz
and ham and broccoli

7 layer dip

1 can refired beans
-spread on tray/plate
2 avacodos mashed and mixed with 1/2 cup mayo and 1/2 tsp lemon juice
-spread over refried beans
taco seasoning mixed with about 1 cup sour cream
spread over avacodo
top with;
cheese
olives
green onions
tomatoes