Busketti

Busketti
Recipe By : Louise
Serving Size : 10
Categories : Entrees
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1 can tomato soup, condensed
1 can cheese soup, condensed
2 cups hot water
1 pound rotini -- or other small pasta
1/4 cup margarine
1 teaspoon worcestershire sauce
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1. Place all but pasta in a buttered casserole dish.
2. Cook the pasta and add to ingredients. Toss, bake 30 minutes at 350 degrees & serve.
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Macaroni & Cheese Soup

Macaroni & Cheese Soup
Recipe By : Louise
Serving Size : 8
Categories : Soup
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1/4 pound macaroni -- elbows
2 tablespoons onion flakes
1 quart water
1 carrot -- shredded
4 vegetable broth -- cubes
1/2 teaspoon seasoned salt
1/2 teaspoon tabasco sauce
1 1/4 teaspoons dry mustard
1 1/4 drops white pepper
1 can cheese soup, condensed
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1. Mix all ingred except macaroni.
2. Heat until hot but not boiling. Add macaroni and cook for 10 minutes.
3. Serve.
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NOTES : * Shred carrots in food processor using grater attachment.
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Chicken Cordon Bleu Sandwich

Chicken Cordon Bleu Sandwich
Recipe By : Lou-Ellen Trial
Serving Size : 6
Categories : Entree
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1 pound chicken breast -- patties
6 ounces swiss cheese slices
6 ounces ham slices -- thinly sliced

6 each hamburger buns

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1. Cook Chicken patties in oven like usual.
2. Top each patty with one slice of ham & one slice of Swiss cheese.
3. Serve on a bun with condiments on the side.
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Easy Ambrosia

Easy Ambrosia
Recipe By : Louise
Serving Size : 8
Categories : Side Dish, Fruit Salad
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1 can crushed pineapple -- undrained
1 can peaches -- [diced] undrained
4 ounces cream cheese -- softened
1 package vanilla pudding mix -- instant
1 package Cool Whip®
1/2 cup maraschino cherries -- chopped & drained
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1. Beat cream cheese to soften with juices drained from fruit.
2. Carefully fold in crushed pineapple, peaches, {with any remaining juices} and cherries.
3. Stir in the dry pudding mix.
4. Fold in the Cool whip.
5. Refrigerate overnight. Serve.
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NOTES : This salad can be made with any combination of canned fruits.
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Peanut Butter Bars

Peanut Butter Bars
Recipe By : Louise
Serving Size : 24
Categories : Dessert
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1 1/2 cups shortening
1 1/2 cups brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
3 cups flour
3/4 teaspoon salt
3 cups confectioner's sugar
3/4 cup peanut butter
1 1/2 tablespoons margarine
1 1/2 teaspoons vanilla extract
milk
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1. Cream together shortening and sugar and peanut butter (reserve 2 T Peanut butter for frosting).
2. Add egg and 2 T vanilla & beat well.
3. Stir in flour and salt.
4. Spread mixture into a greased cake pan and bake at 325 degrees for 30-45 minutes. Let cool.
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Frosting:
1. Mix peanut butter, margarine, 1.5 t vanilla, and confectioner's sugar.
2. Add just enough milk for proper spreading consistancy.
3. Frost cooled bars the night before.
4. Cut just before serving - next day.

Carmel Apple Cake

Carmel Apple Cake
Recipe By : Louise
Serving Size : 12
Categories : Dessert
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3/4 cup oil -- vegetable
3/4 cup sugar
1/4 cup brown sugar -- packed
2 eggs
1 1/2 cups flour
1 teaspoon cinnamon -- ground
1/4 teaspoon nutmeg -- ground
1/2 teaspoon baking soda
1/4 teaspoon salt
4 apples -- peeled & sliced
1/3 cup walnuts -- optional
1 teaspoon vanilla extract
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Carmel Icing
1/4 cup brown sugar
2 2/3 tablespoons half and half -- or evap milk
2 tablespoons margarine
1/2 dash salt
1/2 cup confectioner's sugar
walnuts -- chopped (optional)
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1. In large mixing bowl combine oil and sugars. Add eggs one at a time beating well between each egg. Stir in all dry ingredients. Fold in apples, nuts, & vanilla.
2. Pour into a sprayed cake pan and bake at 325 degrees for about 1 hour or until cake tests done. Cool completely.
3. Icing: In a double boiler or microwave, combine brown sugar, cream, marg., & salt. Heat until sugar is dissolved. Cool to room temp. Beat in XXX sugar until smooth. Drizzle over cake. Sprinkle with chopped nuts, if desired.

Turkey Club Burrito

Turkey Club Burrito
Recipe By : Louise
Serving Size : 6
Categories : Entree
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6 each flour tortilla -- Whole Wheat
6 ounces turkey breast
6 ounces ham
6 ounces american cheese -- low Fat
3 ounces lettuce -- shredded

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1. Assemble sandwiches -- each containing 1 slice of ham, 1 slice turkey, 1 slice of cheese, & about 1/2 oz. of shredded lettuce. Roll and serve with mayo & mustard on the side.

Ranch Stew

Ranch Stew
Recipe By : Louise
Serving Size : 10
Categories : Soup
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2 pounds lean beef -- or any leftover meat
1/2 package frozen carrot slices
1/3 cup onion flakes
2 quarts beef bouillon -- base and water
2 1/2 tablespoons worcestershire sauce
1 can potato -- diced
1/2 package frozen peas
1/2 teaspoon black pepper
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1. If using raw meat, saute the meat first before adding remaining ingredients.
2. Heat, thicken -- if desired -- serve.
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Serving Ideas : To make a thicker stew, thicken with roux before serving.
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NOTES : If made using poultry, substitute chicken base for beef base.
If made using pork, substitute ham or pork base for beef base.
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Base=boullion paste, cubes, or powder
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Iowa Corn Chowder

Iowa Corn Chowder

Recipe By : Louise
Serving Size : 12
Categories : Soup
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3 tablespoons onion flakes
2 stalks celery -- diced
3 tablespoons green peppers -- chopped
1 can corn
1 can creamed corn
1 can potatoes -- diced

1 1/4 quarts water

5 vegetable broth -- cubes

2 drops liquid smoke flavoring -- or Maggi seasoning
2 drops tabasco sauce
1 1/2 cups cream sauce mix
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1. Mix and heat all but cream sauce mix.
2. Fold in cream sauce mix, heat until thick. Serve.

Seafood Bisque

Seafood Bisque
Recipe By : Louise
Serving Size : 8
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1/2 pound surimi seafood -- thawed & cubed
1/4 cup margarine
1/2 teaspoon paprika
1 quart chicken bouillon
1/4 teaspoon white pepper
1 cup white sauce -- mix-premade
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1. Melt butter, add paprika and saute sealegs. Add chicken base and water - bring to a boil. Whisk in cream sauce mixture and cook until thick.
2. A small amount of rice may be added to the broth stage for an even thicker soup.

WHITE SAUCE MIX

From time to time recipes will appear here listing "white sauce mix" as an ingredient.  Below is the formula I use for white sauce mix.  It's the basic ingredient in most of our cream soups, like seafood bisque, & summer vegetable bisque.  Because it's made with nonfat milk, it is better for you than adding heavy cream or half and half to your favorite cream soup recipes.

WHITE SAUCE MIX
Recipe By : Louise
Categories : Sauces Mixes
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2 C Instant Nonfat Dry Milk
1 C Unbleached Flour
1 C Butter or Margarine
2 ts Salt
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1. In a large bowl combine dry milk, flour, and salt.
2. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs.
3. Lightly pack in a large airtight container. Store in refrigerator. Use within 2 months. Makes about 1 quart of mix.
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TO MAKE BASIC WHITE SAUCE:
Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water. Combine in a small sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for thicker white sauce increase mix to 3/4 cup). Cook over low heat until smooth, tirring constantly. Season with pepper, herbs, and spices. Makes about 1 1/2 cups of sauce.
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VARIATIONS:
Substitute milk, tomato juice or chicken or beef stock for all or part of the water. Cheese Sauce: Add 1/2 to
1 cup Shredded Cheddar cheese after mixture thickens. Stir until cheese is melted.
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Trail Mix Bread

Trail Mix Bread
Recipe By : Louise
Serving Size : 12
Categories : Side Dish, Bread, Breakfast
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2 3/8 cups trail mix
1 5/8 cups hot water
1 1/8 tablespoons baking soda
1 1/4 cups sugar
3 1/4 tablespoons oil
3/8 teaspoon salt
2 3/8 cups flour
3/8 teaspoon cinnamon -- optional
3/8 teaspoon almond extract -- optional
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1. On the day before baking place trail mix in a large bowl and cover with hot water -- stir in baking soda. Cover with plastic wrap and leave at room temperature overnight to plump fruit. All of the liquid in this mixture is used in the recipe so DON'T DRAIN!
2. Mix together the trail mix (plus its liquid), sugar, oil, salt, & flour. Add cinnamon and almond extract. The batter should be thick enough to spoon. If too thin, add a little flour.
3. Spoon batter into greased loaf pan and smooth. Bake at least 1 hour until the bread are a rich, deep brown.
4. Cool, cut and keep wrapped tightly. This bread will keep up to 4 months if wrapped and stored in the refrigerator.