November: Family Traditions

Recipes coming soon

October: Stews, Soups, & Chilies

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2.Corn Chowder
Jasmine S.

3-4 carrots, diced

3-4 potatoes, diced

2 small or 1 large onion, diced

2 tsp salt

½ cup butter or margarine

½ cup flour

4 cups milk

Salt and Pepper to taste

2 cans creamed corn

-or- 1 can creamed corn plus 3-5 cups frozen corn

6-8 sliced bacon, cooked and crumbled (optional)

Prepare and place carrots, potatoes, onion, and salt in a 4 quart sauce pan. Cover with water and cook until tender. (If using frozen corn, add to the vegetables after the water has come to a boil.) Meanwhile, in a 6 quart sauce pan melt butter and add flour to make a roux sauce. Gradually add milk and cook until thick. Add salt, pepper, and creamed corn. Carefully dump vegetables (water and all) into the 6 quart pan. (The cream mixture should be thicker than you want the soup, because it will thin down once you add the vegetables and water.) Season to Taste. If using bacon, add a little to each bowl after dishing it out.

3. Butternut Squash Soup:

Karie S.

1 - 2 med squash quartered
1 qt of Chicken Broth
2 med Carrots cut in chunks
1/2 cube of butter
1/3 cup of heavy cream
1/4 teaspoon cinnamon
1/8 tsp of nutmeg
1 tsp of minced Garlic
Salt/Pepper

Directions:
Boil squash and carrots in broth til tender. Remove from broth, scrape squash. Put squash, carrots, garlic, and some broth into blender, adding more or less broth (depending on how thick you want soup). Once all smoothly blended replace on stove top in sauce pan and add butter, cream, cinnamon, nutmeg, and salt/pepper (to taste).

4. Pumpkin Stew
Janne' T.

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons canola oil, divided
• 1 cup water
• 3 large potatoes, peeled and cut into 1-inch cubes
• 4 medium carrots, sliced
• 1 large green pepper, cut into 1/2-inch pieces
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoons beef bouillon granules
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 pumpkin (10 to 12 pounds)

Directions

• In large pot, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 15-20 minutes. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
• Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 30 minutes or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

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6. Bill’s Chili
Alissa H.
(this recipe is HUGE, I gave each of you less than ½ of this! So either ½ it or have lots of left
overs!!!)
3 lbs hamburger
1 lb. steak
1 pkg. MILD chili mix (or it will be hotter then what I made!)
2 small can of tomato sauce
2 white onion diced
1 Tbsp. garlic salt
1 Tbsp. chili powder
2 cans kidney beans undrained
1 can red beans undrained
3 cans of diced tomatos
2 cans green diced chillies
2 green bell peppers diced
1 Tbsp. pepper
1-1 ½ cups brown sugar
Brown hamburger and steak. Add rest, let simmer 1 hour on low heat. Chili will burn at the
bottom a little but gives it
a nice flavor, so just keep stirring.

7. White Chicken Chili
President Golding
3 cans of Great Northern beans
1 large onion, finely chopped
2 teaspoons minced garlic
2 cans of mild green chili peppers drained and finely chopped
2 cans of white shoepeg corn
5-6 cups chicken broth
1 chicken ( I used a whole roasted chicken and de-boned it) It's much faster. or you can use 4-5 skinless chicken breasts cooked and chopped up
1 teaspoon dried oregano crushed
1-1/2 teaspoons ground cumin
1/8 to 1/4 teaspoon ground red pepper
Salt and pepper to taste


I sauted the onions and the garlic together and then added it the rest of the ingredients in a Crock Pot and let it cook for a few hours on high.

I really like the flavor of the roasted chicken in this....it turned out so delicious.

I hope you all enjoy this recipe!

8. Olive Garden Zuppa Toscana Soup
President Golding

1 pound ground Italian sausage
1 1/2 tsp crushed red pepper
1 large diced white onion
4 Tbls bacon pieces
2 tsp grlic puree
5 c water
5 cubes chicken bullion
1 c heavy cream
3 large potatoes, chopped
1/4 bunch kale

1. Sautee Italian sausage and red peppers in pot. Drain fat, refrigerate while you prepare other ingredients

2. In same pan sautee bacon, onion's, and garlic for approximately 15 min. or until soft

3. Mix together chicken bullion and water, then add it to onions, garlic, and bacon. Cook until boiling

4. Add potatoes and cook until soft, about 1/2 hour

5. Add cream and sausage and thoroughly heat.

6. Add Kale just before serving

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10.Minestrone
Camille G.

4 slices bacon, cut into small pieces
large onion, chopped
1 lb. ground beef, cooked

6 cups boiling water
6 beef bouillon cubes (6 g. size)

2 cups canned spaghetti sauce
2 cups chopped cabbage
1 cup chopped celery
1 cup diced carrots
1 cup chopped zucchini
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

14 oz. canned kidney beans with juice
1/2 cup. vermicelli, broken or other small pasta

Put bacon, onion, and ground beef in large pot.  Saute' until bacon
is cooked and onion is soft.

Combine water and bouillon cubes.  Stir to dissolve.  Add to onion
mixture.

Add next 8 ingredients.  Bring to boil.  Cover and simmer 30 minutes.

Add beans and pasta.  Boil 10 minutes more.  Makes about 12 cups.

11. Black Beans & Sausage
Kathryn C.

This recipe can easily be halved for smaller families. This one makes enough for 8 adults.

2 T. vegetable oil
2 teas. garlic powder
1 medium onion
1 pound of smoked sausage (I use turkey kielbasa by Hillshire Farms)
2 cans black beans
1 can diced tomatoes
1.5 cup prepared salsa OR 1 more can diced tomatoes
1 T. cumin
1 or more Jalapeno, diced, to taste (depending on whether you use salsa or canned tomatoes)
Salt and pepper to taste
1/2 pound cooked shrimp, cleaned and tail and shell removed

Heat oil in large pan over med. high heat. Add oil, onion and Jalapenos; cook for 2-3 minutes. Add sausage and cook another 2-3 minutes. Add drained and rinsed beans and tomatoes with juice. and salsa if using. Add cumin, garlic powder, and salt and pepper. Add shrimp. Heat through for another 2-3 minutes or until all is hot. Serve over rice or couscous with tortillas if desired.

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Green Tomato Recipes

Because we are expecting temperatures in the low 30's at night sometime midweek many of us may be harvesting green tomatoes. Here are some green tomato recipes I collected from the Internet.

Loretta E.

Green Tomato Mincemeat
Ingredients:
6 green tomatoes, chopped
1/2 teaspoon allspice
6 tart apples, chopped
1/2 teaspoon ground ginger
1 cup currants
1/4 cup vinegar
1 cup raisins
1 tablespoon grated orange peel
3 teaspoon ground cinnamon
1/2 cup unsweetened orange juice
1 teaspoon ground cloves

Instructions:
Combine all ingredients in a large, heavy pot. Simmer until thick. Makes about 3 quarts. Freeze mincemeat in one-cup portions.

Green Tomato Chow Chow
Category: Condiment
Ingredients:
1 quart green tomatoes (stem core removed), finely chopped
1 cup cabbage, finely chopped
1 green pepper, finely chopped
1 small hot pepper, finely chopped
1/4 cup onion, finely chopped
3/4 cup vinegar
1/2 cup sugar
1 teaspoon salt

Instructions:
Bring vinegar, sugar and salt to a boil. Add mixed vegetables to liquid. Simmer 20 minutes, stirring often. Remove from heat and cool. Place in airtight container and refrigerate. Serve cold. Excellent condiment for hot dogs, hamburgers on buns or with a steak and beans dinner.

Quarterly Enrichment

If you made it, here's the recipe.
If you missed it, you were missed. Here's the recipe:

President Golding's

Cheesy Artichoke Dutch Oven Chicken

1 cube Butter

1/2 Lb Mushrooms sliced

1 med Onion diced

2 cans Artichokes (hearts, bottoms, quartered hearts, whatever) cut into bite size pieces

6 chicken breasts cubed

In a dutch oven: (I do this part on the stove)

Melt butter. Saute the onions and mushrooms about 3 to 5 min. Add chicken cubes. Saute for 7 to 8 min

Add Artichokes. Lower heat to med/low.

Sauce:

2 cans Cream of something soup (chicken, mushroom, celery) mix n match

8 oz sour cream

2 to 3 cups grated cheese (whatever kind you like, however cheesey you like it) I use cheddar

1 soup can of milk

Mix together. When the liquid is mostly cooked off the chicken, pour sauce over and stir through.

If baking in oven: Bake at 350 degrees for 20 minutes.

If using briquets, use 12 or 13 underneath and 15 on top for about 25 minutes or until cheese is bubbly

Serve over rice

From the kitchen of: Janne' T

Strawberries and cream trifle

Ingredients:

• 1/2 cup sweetened condensed milk
• 1-1/2 cups cold water
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1 prepared angel food cake (9-ounce round)
• 4 cups sliced fresh strawberries
• 3 whole fresh strawberries

Directions:

In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes.
Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.

September: Breads, Biscuits, Jams & Jellies

DATE CHANGE: Due to a local school function that date has been moved to THURSDAY SEPTEMBER 3rd!

1. Basic Roll Dough
Ina G.

1 pkg. active dry yeast
1/4 c. warm water
1 c. milk, scalded
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
3 1/2 c. sifted all-purpose flour
1 egg

Preheat oven to 400 degrees. Soften yeast in warm water (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 1/2 cups of flour;l beat well. Beat in yeast an egg. Gradually add remaining flour to form soft dough, beating well. Plav in greased bowl, turning once to grease surface. Cover and let ruse till double (1.5-2 hours).

Turn out on lightly floured surface and shape as desired (see drwaings). cover and let shaped rolls rise until double (30-45 min). Bake on gerased baking sheet or in greased muffin pans un hot oven (400 degrees) for 12-15 minuted.

2. Danish Birdseed Rolls

Kathryn C.

2 cups hot water

2 cups seed mix (see below)

1 cube butter

5 cups whole wheat flour

1-2 cups white flour

2 T. yeast

½ cup dry milk

2 cups water

1/3 cup honey or ½ cup sugar

3 eggs

1 T. Salt

Seed Mix-makes 2 cups

¾ cup whole wheat

¾ cup rye kernels or ½ cup pumpkin seeds

2 T. Flax seed

2 T. Sesame seed

¼ cup sunflower seeds, slightly cracked

Coarsely crack wheat and rye separately in blender. Use high speed for about 45 seconds. Be sure that no whole kernels remain. Then crack other sunflower and pumpkin seeds. Combine all ingredients and cook as directed above.

Bring hot water to a boil. Add seed mix, and cook 5-7 minutes, stirring constantly. Remove from heat and add butter and set aside. Mix 3 cups flour, yeast and dry milk together, using the kneading arm. Mix well. Add water and honey to seed mixture. Add this to other ingredients in mixer and mix 1 minute. Cover and let sponge for 10 mintues. Add eggs and salt. Turn on mixer and add remainder of flour, one cup at a time, just until dough begins to clean the sides of the bowl and makes a sort of ball. Knead 5 minutes. Dough should be sticky, but manageable.

Lightly oil countertop and hands. Shape dough into rolls, about ¼ cup dough for each roll. Place quite close together, but not touching, on a greased cooking sheet. Let rise until double. Bake at 350, for 18-22 minutes or until browned. Makes about 4 dozen rolls.
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8. Amish Frienship Bread
Janne' T.

DO NOT use any type of metal spoon or bowl for mixing
DO NOT refrigerate
If air gets in bag, let it out
It is normal for the batter to rise, bubble and ferment

Starter:
1 pkg. active dry yeast
1/4 c. warm water (110 degrees)
1 c. flour
1 c. sugar
1 c. warm milk (110 degrees)

In small bowl soften yeast in water for 10 minutes. Stir well. In 2 quart container combine flour and sugar mix thoruroughly or the flour will lump when milk is added. Slowly stir in milk & soften yeast mixture. This is day 1. Place in gallon ziploc bag.

Days 2-5 Mush the bag
Day 6 Add to the bag 1 c. flour, milk, and sugar. Then mush the bag
Days 7-9 Mush the bag
Day 10 Follow instructions below.
Pour entire contents of bag into a NON-METAL bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk. Measure out 4 seperate batters of 1 cup each into four 1 gallon ziploc bags. Keep one starter for yourself and give other 3 to friends along with a copy of this recipe. (if not passed along on first day, inform friends of which day dough is on...helpful to label start date on bags). Preheat overn to 325 degrees

To the remaining batter of the bowl add:
3 eggs
1 c oil (or 1/2 cup oil & 1/2 cup applesauce)
1/2 cup milk
1 cup sugar
2 tsp. Cinnamon
1/2 tsp. vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c. flour
1 large box of instant pudding [vanilla, butterscotch, pumpkin spce, white chocolate, or banana]

Grease two large loaf pans and mix an additional 1/2 cup sugar and 1 1/2 tsp cinnamon. Dust the greased pans with half of the mixture. Pout the batter evenely into the two pans and sprinkle the remianing sugar mixture over the top. Bake 1 hour. Cool until bread loosens from the pan evenly (about 10 min) Turn out onto serving dish. Serve warm or cold. Do not bake more than 2 loaves at one time.

* if you keep a starter for yourself you will be baking every 10 days.

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10. Strawberry-Jalapeno Jam

Camille G.

3 cups crushed strawberries (I use 1 bag of Dole frozen strawberries)

2 cups chopped jalapeno peppers (take the seeds out if you don’t want it too hot)

1 pkt. Pectin

7 cups sugar

1. In food processor, chop jalapeno peppers, put in large pot.

2. Crush strawberries (if using frozen ones, I defrost in the microwave until it is almost thawed.

3. Add strawberries and jalapenos back into the food processor and puree together.

4. Pour into your pot, put on stove. Slowly add the pectin. Bring to a boil, and boil for 5 minutes.

5. Slowly add sugar, stirring constantly. Bring to a rolling boil.

6. Time for 2 minutes (no stirring)

7. Take off the heat, scrap off foam, pour into jars.

8. Put lids on and place in waterbath.

9. Process for 10 minutes.

Makes 6-7 8oz jars.

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13. Double Chocolate Zucchini Bread
Renae G.

2 sm. zucchini (about 1/2 lb. total) or 2 c. grated
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet chocolate chips

Preheat oven to 350°F.

Butter 2 (8 x 4) loaf pans.

Grate zucchini.

In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg.

In another bowl, combine zucchini, oil, eggs, milk, and vanilla.

Stir zucchini mixture into the flour mixture, just until blended. Mix in the chocolate chips. Pour batter into prepared pans.

Bake until a toothpick inserted into the center of the bread comes out clean, about 1 hour 15 minutes.

Cool on rack for 10 minutes, then remove from pans and cool completely.

14. Copycat Cinnabons
Erieka & James P.

1 1/4 oz pkg. active dry yeast
1 c. warm, 105-110 degrees
1/2 c. granulated sugar
1/3 c. margarine, melted
1 tsp. salt
2 eggs
4 c. all purpose flour

Filling
1 c. packed brown sugar
2 1/2 tbsp cinnamon
1/3 c. margarine, softened

Icing
8 tbsp (1 stick) margarine, softened
1 1/2 c. powdered sugar
1/4 c. (2 oz) cream cheese
1/2 tsp. vanilla extract
1/8 tsp. salt

For the rolls, dissolve yeast in warm milk in a large bowl. Add sugar, margarine, salt, eggs, and flour and mix well. Knead dough into large ball, using your hands dusted lightly with flour. Put in bowl, cover and let rise in warm place about 1 hour, or until dough has doubled in size. Roll dough out on lightly floured surface. Roll dough flat until approximately 21 inches long and 16 inches wide and 1/4 inch think. Preheat oven to 400 degrees. For filling, combine brown sugar and cinnamon in bowl. Spread softened margarine over surface of dough and then sprinkle cinnamon and sugar evenly over surface. Working carefully from the top (21 inch side) roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced in a lightly greased baking pan. Bake for 10 minutes, or until lightly brown on top. While rolls bake, combine icing ingredients. Beat well with electric mixer until fluffy. When rolls come out of oven, coat each generously with icing.


15. Sparkling Butter Toffee Cookies (picture not shown)
Erieka & James P.

1 c.. sugar
3/4 c. Butter, softened
1 egg
1 tsp. vanilla
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. English OR almond toffee bits
Sugar

Heat oven to 350 degrees. Combine sugar, butter, egg, and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often--until creamy (1-2 min). Add flour, baking powder and baking soda; reduce speed to low. Beat until well mixed (1-2 min). Stir in toffee bits by hand.

Shape rounded tablespoons of dogh into 1 1/4 inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten each with bottom of glass to 2 1/4 inch circles (if glass sitcks, dip glass in sugar)

Bake for 10-12 min. or until adges are lighlty browned. (Do not overbake.) Let cool 2 min; remove from cookie sheet. Sprinkle with sugar while warm.

High Altitude: reduce sugar to 3/4 cup/ Increase baking time to 11-13 min.

August: Scrumptious Salads (Green, Jello, Pasta & Dressing)

1. Sara's Salad
Melanie E.

Layer the following;
1 Head Iceberg Lettuce
5 oz. Frozen Peas, rinsed
2/3 C. Chopped Green Onion
1/2 C. Shredded Swiss Cheese

Dressing, spread thinly over:
1/2 C. Mayo
1/2 C. Miracle Whip
1/4 tsp. Sugar
1/2 tsp. Salt
1/4 tsp. Pepper

Garnish:
Parmesan Cheese + Crumbled Bacon

Make & Chill

2.Cool, Easy, Summer Salad
Shannon M.

16 oz can of crushed pineapple

16 oz cottage cheese (can be non-fat)

4 oz of orange Jell-O mix

8 oz Cool whip (can be non-fat)

2 small cans of mandarin oranges

Mix in a bowl cottage cheese and Jell-O mix (dry). Drain really well the pineapple and the oranges. Mix the fruit into the bowl with the cottage cheese and Jell-O. Finish it off with mixing all together with the cool whip. Refrigerate. Try other varieties of Jell-O and fruit.

3.Pretzel Jello Salad
Camille G.

1 1/2 c. crushed pretzels
4 1/2 Tbsp. white sugar
3/4 c. butter, melted
1 c. white sugar
2 8 oz. packages cream cheese
1 8 oz. cool whip, thawed
1 6 oz. package rasberry jello
2 cups boiling water
1 16 oz. package frozen rasberries

Preheat oven to 350.

Mix crushed pretzels, 4 1/2 Tbsp sugar and melted butter.

Press into bottom of 9 x 13 pan.  Bake for 10 minutes.  Cool.

Beat sugar and cream cheese until smooth.  Fold in cool whip.  Spread 
over the cooled crust.
Refridgerate until set--about 30 minutes.

Stir together jello and water.  Mix in frozen rasberries.  Stir until 
thawed.  Pour over cream cheese mixture.

Refrigerate until chilled--about 1 hour.

4. Apple Dip
Jasmine S.

8 oz. Cream Cheese
1/2 C. Brown Sugar
1 tsp. Vanilla
1/2-1 tsp. Cinnamon

Cream together the cream cheese and sugar until smooth.
Add vanilla and cinnamon serve with sliced apples.

5. Pantry Secrets Bread
Kathryn C.

3 T. Yeast
10 1/2 C. Flour
1/2 C. Sugar
1 T. Salt
4 C. Hot Water
3 T. Lecithin (liquid)

Mix dry ingredients. Add hot water and lecithin. Don't measure lecithin, just estimate.
Mix one minute. Check dough for stickiness. Add 1/2 cup flour if too sticky.
Knead for 5 minutes. Shape into loaves on oiled counter with oiled hands.
Let rise in bread pans for 1 hour. Bake @ 350 for 25 minutes. Let cool
Makes 4 loaves

6. Tomato Cucumber Side Dish
Trish S.
2 tsp. Olive Oil
1 tsp. Vinegar
Salt/Pepper to taste
1 Cucumber
4 Tomatoes

Combine and enjoy!

7. Pasta Salad
Janne T.

4-5 Chicken Breast (cooked and cubed)
1/2 C. Chopped Green Onion
3/4 C. Chopped Celery
1 C. Cashews
30-40 Red or Green Grapes
2 Cans Pineapple Tidbits
1 pkg. Colored Swirl Pasta (cooked)

Toss above ingredients and then mix dressing

Dressing:
1 C Mayo
1/4 C. Sugar
1/2 C. Kraft Coleslaw Dressing
2 TB. Mustard
Milk to Thin

Not Pictured: Sugared Almond Salad
Janne T.

1/2 head green leaf lettuce
1/2 head iceberg lettuce
1 small bunch red seedless grapes
2 kiwis, sliced
1/2 cucumber, sliced
1/4 C. slivered almonds
1/8 C. sugar
1 TB margarine

Melt margarine in a small frying pan and saute almonds. Add sugar.
Stir and cook constantly until butter begins to seperate out again and the
sugar coating on the almonds is rich and brown (5+ minutes). Spread almonds on a
plate and separate them with a knife while still warm. Combine salad ingredients,
almonds, dressing and toss. Serve immediately. Serves 6

Dressing:
2TB Sugar
3 TB Rice Vinegar
1/4 C. Vegetable Oil
1/8 tsp. Salt
1/2 tsp. pepper
mix together until sugar dissolved

Not Pictured: Strawberry Salad
Heather G.

Serves 8

Dressing:
 2 TB Sugar
1/2 C. Olive Oil
1/4 C balsamic vinegar
1/2 teaspoon salt
1 tsp. parsley
dash of Tabasco sauce

Salad:
8 oz sliced almonds
2-3 TB Butter
1/3 C + 2 TB Sugar
1 head of green leaf lettuce or any salad greens
4 green onions, chopped
1 pint fresh strawberries (if not in season, use 1 can mandarin oranges)

Mix all ingredients together for dressing. Refrigerate. Shake well before using.
Several hours or one day ahead of time. in a microwave safe glass bowl, melt butter.
Add sugar and stir. Add almonds and stir until almonds are coated.
One minute at a time, place on high in microwave and stir between each cook time.
You'll really need to babysit these, because of the high sugar content, they'll burn in seconds.
When golden brown, place on waxed paper to cool. Sotre in airtight container.
To make salad, toss lettuce, onions, fruit and almonds in a salad bowl. Crumble almonds.
Add dressing to taste just before serving (salad wilts quickly). You will probably have leftover dressing.
For variations add chicken

JULY: Patriotic Pies

1. Ten Minute No-bake Strawberry Cheese Pie (Good for Diabetics)
Ina G.

1 low-fat graham cracker crumb crust (store bought)
1/2 cup low-fat cottage cheese
4 oz. light cream cheese
1/4 cup splenda granular
2 TBs. low-sugar strawberry jam. melted
1/2 cup light sour cream
1 1/2 cups strawberry slices, (8oz fresh berries)
2 TBs low-sugar strawberry jam

Place the cottage cheese in a food processor or blender and puree until entirely smooth. Pour into a medium bowl and beat in cream cheese, splenda, and jam with an electric mixer. Stir in sour cream and spoon mixture into crust. Arrange strawberry slices on top of pie in decorative manner to cover top of pie. Melt 2 tablespoons of jam (microwave 20-30 seconds on high) and strain by pouring it through mesh strainer. Brush strained jam over berries. Refrigerate for 1-20 hours before serving. 8 servings

2. Lemon Raspberry Pie
Kathryn C.

½ cup boiling water

1 cup cold water

½ 3 oz. package lemon gelatin

½ 3oz. package raspberry gelatin

8 oz. lite cream cheese, softened

½ 12 oz. can raspberry lemonade concentrate, thawed

8 oz. Cool Whip

1 ½ cups fresh raspberries

2 graham cracker pie crusts

Dissolve gelatin in boiling water until completely dissolved. Add Cold water. Whip cream cheese until fluffy. Add raspberry lemonade concentrate. Mix well. Add gelatin water. Mix well. Fold in 1 cup raspberries and the Cool Whip. Pour into crusts and chill for about 3 hours or until set. Garnish with remaining raspberries. Makes two pies, 16 servings.

3. Pretzel Sparklers
Janne T.

Ingredients:

• 8 squares (1 ounce each) white baking chocolate
• 1 package (10 ounces) pretzel rods
• Colored candy stars or sprinkles
• 
  

Directions:

Place chocolate in a microwave-safe bowl; heat until melted. Dip each pretzel rod about halfway into chocolate; sprinkle with stars. Place on waxed paper to dry. Yield: about 2 dozen.

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5. Berry Berry Cool Pie
Janne T.

Ingredients

• 1 (14 ounce) can sweetened condensed milk

• 1/2 cup lemon juice
• 1 1/2-2 cups fresh berries (blueberries, raspberries, blackberries, etc.)
• 1 (8 ounce) container Cool Whip, thawed
• 1 (6 ounce) keebler ready crust pie crusts

Directions

1. In large bowl mix together sweetened condensed milk and lemon juice until well combined.
2. Mix in berries.
3. Fold in whipped topping.
4. Spoon into pie crust.
5. Freeze for 5 hours or until set.
6. Let Stand 30 minutes before serving.
7. Garnish as desired and freeze leftovers

6. See #8 for recipe (frosting recipe found on back of powdered sugar bags)

7. More information to come

8. Easy Grandma's White Bread
Trish S.

4 cups water (warm)
1 cup sugar
4 TB Yeast
1 cup Oil
1 TB Salt
10 cups Flour (approx.)

Mix water, half of sugar, and yeast. Let sit abotu 3 minutes until yeast softens or floats. (My kids call it fireworks) Add the rest of the ingredients. Add 9 cups of flour at first and slowly add until it is not too sticky. If using a mixer, add flour until it pulls off the sides and does not stick. Knead for 6 minutes. Let raise for 15 minutes. Form loafs on GREASED surface. Let rise until 1/2 inch abover pans (it will continue to rise when baking) Bake @ 325 for 25-30 minutes. I also raise my oven rack one level from the middle. Makes 5 medium loaves or 4 large loaves.

*Also makes great rolls or cinnamon rolls, but only let it rise about 5 minutes before forming into rolls

9. George Washington's Cherry Tree Trifle
(I cannot tell a lie, this dessert has no fat in it!)
Emily B.

1 angel food cake, such as a 10 oz bar cake. This kind of cake is fat free.

1 or 2 small light cherry-flavored yogurts

Cherry sauce:
--1 quart of fresh eating cherries, pitted. You could probably use pie cherries too.
--1/8 cup of sugar, or equivalent Splenda sweetener (more to taste if using pie cherries instead of eating cherries)
--juice of 1/2 a small lime or lemon (omit if using pie cherries)

Almond "cream":
--3/4 of a 12 oz container of fat free/low sugar vanilla yogurt, such as Yoplait Light Fat Free Creamy Vanilla
--3/4 of an 8 oz container of light Cool Whip "Free," thawed
--2 or 3 drops of almond extract, or to taste

Red and blue fruit or other decorations to put on top, if desired.

Make the cherry sauce, by placing cherries, sugar, and lime or lemon juice in a covered microwave-safe dish. Microwave for 5 minutes. Chill.

Make the almond "cream" by combining the vanilla yogurt, thawed Cool Whip, and almond extract. Taste and add more almond extract if you like.

In an 8x8 pan, pour the cherry yogurt and spread it around. Divide the cake into about 10 pieces, 3/4 inch thick. Place one layer of 5 slices angel food cake on the cherry yogurt. Pour the cherry sauce over the cake.

Place one more layer of angel food cake on top. Cover with the almond "cream."

Chill until serving time, up to one day ahead. Decorate as desired. It might last longer than that, but we ate it up before I could find out!