Title: Working Woman’s Chicken and Rice
Categories: Chicken, Crockpot
Yield: 4 servings

6 Bonless chicken breasts,
-skinned
2 cn Cream of chicken soup
1 cn Cream of mushroom soup
1 pk Rice-A-Roni (Chicken flavor)
Salt and pepper to taste

In slow cooker put chicken breast with canned soups, alt and ppper. Cook
all day on LOW (approx. 10 hrs. or until chicken is tender).

Fix Rice-A-Roni per directions on box. Put on plate and place chicken and
gravy on top.

Bumgarner Family Recipes submitted by Becky Tebrugge Cockayne

posted by Bud Cloyd

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Hot Chili Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces hot chili powder
3 ounces oil
1 pinch salt

Put the chili powder and salt in a heat-proof bowl.
Heat the oil to smoking hot and slowly pour it onto the chili powder,
stirring constantly. Let stand for 10 mintues to cool and them store in a
covered container

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Per serving: 930 Calories; 95g Fat (85% calories from fat); 7g Protein; 31g
Carbohydrate; 0mg Cholesterol; 706mg Sodium

Vicki’s Breakfast Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Casseroles
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 slices bread — cubed crust off
2/3 pound velveeta cheese — cubed
10 eggs
2 cups milk
1 teaspoon salt
1 teaspoon mustard
3/4 pound sausage — cooked drained
pepper — to taste

Put bread cubes in a 9 X 13 baking dish. Cover with cheese. Put the sausage
on next.

Beat together eggs, milk, salt, mustard and pepper. Pour eggs over bread,
cheese and meat. Cover and refrigerate overnight.

Preheat oven to 3250. Bake, uncovered, for 45-60 minutes. Check near the end
to make sure top is not getting too done.

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MORAVIAN CHRISTMAS LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Milk
1 c Butter
1 c Sugar
1/2 c Yeast
1 x *dissolved in:
1/4 c Water, warm
6 c Flour
1 t Salt
1/2 lb Raisins, chopped
1/2 lb Currants
1/4 lb Citron, chopped
1/2 c Almond, blanched, sliced

Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3
cups of flour and the salt. Mix well. Cover and set aside to rise in a
warm place, over night. In the morning, scald the other cup of milk
and add the butter and stir until melted. Combine with the yeast
mixture and add the sugar and the balance of the flour, kneading the
dough well, until it is no longer sticky. Use more flour if necessary.
Combine the fruit and sprinkle with some flour and add to the dough,
mixing well. Cover and let rise again until double in bulk. Shape in
small loaves, place in small pans, and sprinkle with the sliced
almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Title: THREE ONION PIE WITH FETA CHEESE
Categories: Vegetables 999
Servings: 1

2 T Safflower oil 1 ea Large yellow onion,
chopped
1 ea Large red onion, quartered 2 T Dry white wine
2 ea Large leeks, white, 2 ea Eggs beaten
3 T Chop fresh parsley, divided 1 T Chop fresh dill, or 1t dry
1 t Dried tarragon 4 oz Crumbled feta
1 ea Pepper 1 ea Plum tomato, thinly sliced
1 ea Dry bread crumbs

Heat oil in large skillet. Add the yellow and red onions and saute over
moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir
frequently, or until onions are golden and leeks are limp. Remove from
heat.
Preheat oven 350F. In mixing bowl, combine beaten eggs with two
tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir
in the onion mixture.
Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour
in onion mixture. Ring the outside edge with tomato slice, then sprinkle
the remaining parsley in the center. Sprinkle a light layer of bread
crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is
set and top is golden. Let stand for 5 to 10 min, then cut into wedges.

—————————————————————————–

Title: Brussel Sprouts And Chestnuts
Categories: Vegetables, Holiday
Servings: 6

1 1/2 lb Brussel sprouts
1/2 lb Chestnuts
1/2 ts Rosemary
1/2 ts Tarragon
1/2 ts Cumin
1 c Chicken broth
1 T Cornstarch

Fat grams per serving: Approx. Cook Time: 40
Blanche brussel sprouts in boiling water 5 – 10 minutes. Run cold water
over them. Take chestnuts, with a sharp knife, make an “X” on the top of
each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then
shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper.
Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from
oven. Pour liquid into pan and mix with cornstarch and water. Cook over
medium heat till thickened. Pour over vegetables.

Source: Neil’s Mom (Toronto Sun orig)
posted by Anne MacLellan

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Title: MOCHA EGGNOG
Categories: Beverages, Diabetic
Yield: 6 servings

Stephen Ceideburg
1 ts Instant coffee granules
1/2 c Hot water
32 oz Refrigerated eggnog
1/4 c To 1/2 cup brandy
1/2 c Chocolate syrup
1/2 c Whipping cream, whipped
1 Grated semisweet chocolate,
-optional

Dissolve coffee granules in water; let cool.

Combine coffee, eggnog, brandy and chocolate syrup.
Cover and refrigerate. To serve, fold in whipped cream
and garnish with grated chocolate, if desired.

From “Christmas with Southern Living 1992”.

Per 1/2-cup serving: 175 calories (7 percent from
protein, 39 percent from carbohydrate, 47 percent from
fat, 6 percent from alcohol), 3 grams protein, 18
grams carbohydrate, 9 grams fat, 58 milligrams
cholesterol, 57 milligrams sodium.

Exchanges: 1 milk, 2 fat.

Posted by Stephen Ceideburg

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Lemon Thyme Cookies

Recipe By : Stephanie Distler of Sweet Posies Herbary
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Candies Herb Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
2 large eggs
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 1/2 cups flour
3 tablespoons dried lemon thyme or twice as much fresh —
minced

Sift together flour, cream of tartr and salt. Cream butter with sugar,
add eggs and mix well. Work in flour mixture until well blended, stir
in lemon thyme. Chill for 4 hours, or overnight. Roll into walnut
sized balls. Bake on greased cookie aheet about 10 minutes at 350F.

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Title: STEWED CODFISH (PLUKFISK)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

Leftover boiled cod
1 tb Butter
Milk or cream
1 tb Flour
Salt
Pepper
Thinned mustard (or
-leftover mustard sauce)
Cold boiled potatoes, diced

Carefully remove bone and skin from leftover boiled codfish and flake
into quite small pieces. Make a smooth white sauce of the butter,
flour and milk or cream. Season with salt and pepper, and add the
mustard or mustard sauce. Combine the fish, potatoes, and sauce.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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Potato, Onion, and Rosemary Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c butter
2 lg onions — thinly sliced
2 tbsps fresh rosemary — snipped
1/2 tbsp salt
1/4 tbsp freshly ground pepper
4 med baking potatoes — thinly sliced
1 c half and half

Preheat oven to 350°.
Heat butter in 10-inch skillet until melted. Stir in onions, rosemary,
salt and pepper. Cook over low heat, stirring frequently, until onion is
very soft and begins to brown, about 20 minutes. Arrange half of the potato
slices in greased 10 x1 1/2″ pie plate. Top with half the onion mixture.
Repeat layers. Pour half and half over top. Cover with foil. Bake for 1
hour. Uncover and cook until top is golden brown, about 20 minutes longer.
Cut into wedges to serve.

– – – – – – – – – – – – – – – – – –

Per serving: 189 Calories; 12g Fat (57% calories from fat); 3g Protein; 17g
Carbohydrate; 35mg Cholesterol; 814mg Sodium