Twice Baked Potatos

4 large baking potatoes 1/2 tsp. salt
1/4 cup butter or margarine Pepper to taste
1/2 cup sour cream 1/2 tsp. onion salt
1/4 cup grated cheddar cheese 1/2 cup milk
1/4 cup sliced green onions (opt)

Preheat oven to 400 degrees.

Scrub potatoes and pierce them with a knife so they won't explode. Arrange them on oven rack and back for 45-55 minutes or until tender when gently squeezed using hot pad.

When cool enough to handle, split the potatoes in half lengthwise. Working over a medium bowl, scoop out the insides, leaving a shell about 1/4 inch thick. Spread the butter on the insides of the 8 shells.
Add the remaining ingredients (except cheese) to the potato pulp and mash or mix with a mixer until smooth. Spoon the potato into the shells, topping with the grated cheese. Arrange in a baking pan and return to the oven for 15 minutes or until the filling is hot and the cheese is melted.

Makes 4 servings.
Calories 230

Garlic Mashed Potatoes

6 med. Potatoes cooked in quarters and mashed
4 oz. cream cheese
½ c. sour cream
Salt/pepper
2 TBS. butter
2-3 cloves of garlic – optional

Mash all ingredients together and put in 8x8 pan and cook at 325 for 30-45 minutes. Can be refrigerated up to 2 days ahead.

Kung Pao Chicken

1 lb. chicken or pork, cut into ½ inch cubes

¼ tsp. crushed red pepper

4 T. soy sauce (La Choy brand is GF)

2 cloves garlic, mashed

2 T. lemon juice

2 T. olive oil

2 T. sugar

1 sm. red bell pepper, chopped

2 tsp. cornstarch

¼ sm. onion, chopped

¼ c. peanuts (optional)

Combine meat and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and ¼ cup water. In wok or large skillet, sirfry meat and garlic in hot oil 3 minutes or until brown. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture. Cook and stir until slightly thickened. Serve over rice and with peanuts (if no allergies) over the top for a added crunch. Yummy!!

Broccoli Salad

Apple Crisp

On the bottom of a 9x13 inch buttered pan, put:
4 cups sliced apples 1/2 tsp. cinnamon
1/3 cup sugar 2 T. butter

On top of apples, put:
1/2 cup flour (we use gluten free pamela's baking mix)
1/8 tsp. baking poweder
1/2 cup oats (we use gluten free Cream Hill Estates Lara's rolled oats)
1/8 tsp. salt
1/2 cup brown sugar
1/8 tsp. soda
1/4 cup butter

Bake at 350 degrees for 45 minutes.

Stroganoff

Corn Chowder

½ lb bacon – sliced thinly, fried crisp
Jar dried beef – sliced thinly, add to bacon when crisp
1 med. Onion diced – add to meat
1 med green bell pepper diced – add to meat
4-6 med potatoes diced – sauté a little with meat, add enough water to barely cover (1 cup). Put lid on pot and simmer till tender (about 5 min.)
1/2 tsp. pepper
1 can whole kernel corn
2 cans creamed corn
Milk to thin to your liking – heat through

Taco Soup

Brown together:
1 onion
1 lb. ground beef or turkey
Then mix in 1 pkg. each of ranch dressing mix and taco seasoning

In a soup pot mix together:
above meat mixture
28 oz. can diced tomatoes
3 cans of beans (I use black, kidney and garbanzo)
1 can corn
4 oz. can diced green chilies

Bring to a boil and simmer covered for about 20 minutes

Serve with shredded cheese, sour cream, and corn or tortilla chips. If you are adventurous, black olives and green onions.

Chicken Enchilada's

8-12 White Corn Tortillas

3 Chicken Breasts (cooked and shredded)

Whipping Cream

Salt & Pepper

Jack cheese (we use pepper jack cheese for a little spice)

green onions (optional)

Enchilada Sauce (green or red depending on what you like)

Heat tortilla's in microwave for about 30-45 seconds in plastic baggie to soften. On each tortilla put spoonful of shredded chicken (we boil chicken on low heat in chicken broth until done), cheese, and green onions (optional). Sprinkle with salt and pepper. Pour about a tablespoon of whipping cream over filling and roll tortilla placing in a greased baking pan, seam side down. Repeat until all tortilla's are filled. Cover tortillas with favorite enchilada sauce (we've used both red and green) and sprinkle a little more cheese over the top. Bake at 350 for 25-30 minutes, or until cheese is melted and bubbling. Serve with Spanish Rice and Refried beans.

Poppyseed Spinach Salad

Poppy Seed Salad
(from RS Retreat - committee gave me the recipe)

Dressing:
1 cup sugar
3/4 cider vinegar
2 tsp. salt
2 TBS. mustard
2 TBS. poppyseeds
2 Cups Oil
1/2 medium red onion

Put in blender & mix til onion is dissolved.

Salad:
1 head romaine
1 head red leaf
1 pkg. baby spinach leaves
2 cans of mandarin oranges - chilled
1 bag of sliced almonds - candied

Top with almonds and oranges last or they all sink to the bottom. :)

To candy the almonds:
Large non-stick frying pan
2 TBS. of butter in pan on medium heat. Sprinkle 2 TBS. of white sugar on butter. Put almonds in and sprinkle with 3 TBS of sugar. WATCH CAREFULLY SO ALMONDS DON'T BURN. As soon as the sugar melts turn almonds over. Remove from heat. Break up a bit and just try to resist eating them all before putting on the salad!

Parmesan Chicken

Easy Parmesan Chicken

3 chicken breasts cut into strips

1/3 cup bisquick (we use GF Pamela's Baking mix)

1 ½ tsp. paprika

1 ¼ tsp. salt

¼ tsp. pepper

½ cup parmesan cheese

Heat oven to 425 degrees. Melt 1 tablespoon butter in 8x8 baking dish or pan in oven. Mix bisquick (or GF mix), paprika, salt, pepper and parmesan cheese. Coat chicken with bisquick mixture. Place in baking dish (butter should be hot). Bake uncovered for 35 minutes. Turn chicken strips over and bake for another 15 minutes until the center of the thickest chicken strip is no longer pink. Serve with mashed potatoes or rice.

Molten Lava Cake

4 squares semi-sweet chocolate

1/2 cup butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 TBS Flour (we use Pamela's gluten-free Baking Mix)

Preheat oven to 425 degrees. Grease 4 souffle dishes and put on baking sheet. Microwave butter and chocolate square for 2 minutes, or until melted. Whisk together. Stir in sugar and then blend in eggs with wire whisk. Stir in flour. Divide into dishes and bake for 12-14 minutes until sides are firm but centers soft. Yummy with mint chocolate chip ice cream and chocolate syrup.

*Recipe from Baker's Chocolate website.