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Chicken Chow Mein

Recipe From: Nathan Belhumeur

Ingredients

  • 12 oz Noodles
  • 8 oz Skinless Boneless Chicken Breasts
  • 3 Tbs Soy Sauce
  • 1 Tbs Rice Wine or Dry Sherry
  • 1 Tbs Dark Sesame Oil
  • 4 Tbs Peanut Oil
  • 2 Garlic Cloves, Finely Chopped
  • 2 oz Snow Peas Trimmed
  • 4 oz Bean Sprouts
  • 2 oz Ham Finely Chopped
  • 4 Scallions Finely Chopped
  • Salt and Ground Pepper

Directions

  1. Cook noodles according to directions.
  2. Slice Chicken into fine slices.  Place chicken in bowl and add rice wine, sesame oil, & 2 tablespoons of the soy sauce.
  3. Heat peanut oil in wok on high heat.  When hot add chicken mixture.  Stir fry for 2 minutes then transfer chicken to plate and keep hot.
  4. Wipe wok clean and heat remaining oil
  5. Stir in garlic, snow peas, bean sprouts and ham.  Stir fry for 2-3 minutes over high heat.  Drain noodles, pad dry, and add to wok.
  6. Heat through and add remaining soy sauce and season with salt/pepper
  7. Add chicken, scallions, and serve
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Pico De Gallo

Recipe From: Nichole Ilene Belhumeur Terry

Ingredients

  • 5 Large or 8 Medium Tomatoes
  • 1 Bunch of Cilantro
  • 1 Large Red Onion
  • 4 Limes or 2 Cups Lime Juice
  • 2 Tbs  Jalapeño Sauce
  • 2 Cloves finely Grated Garlic

Directions

  1. Dice tomatoes and onions
  2. Chop cilantro, leaving out the stems
  3. Add in lime juice, jalapeño sauce, and garlic
  4. Salt and pepper to taste
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Cherry Dump Cake

Recipe From: Robin Irene Sanford Belhumeur

Prep time:5 minutes

Cook time:50-60 minutes

Ingredients

  • 2 Cans Cherry Pie Filling
  • 1 Pkg Yellow Cake Mix
  • 1 Cup Quick-Cooking Oats
  • 1/2 Cup Firmly Packed Brown Sugar
  • 3/4 Cup Melted Butter
  • 1 Cup Chopped Pecans (Optional)
  • Vanilla Ice Cream (Optional)

Directions

  1. Preheat oven on to 350°F.  Grease 13×9 inch glass pan.
  2. Dump cherry pie filling in pan and spread out evenly.
  3. In seperate bowl mix cake mix, oats, brown sugar, and optional pecans.
  4. Sprinkle mixture over filling evenly.
  5. Pour butter over crumble mixture, moisten as much as possible
  6. Bake for 50 to 60 minutes or until golden.
  7. Serve warm with optional vanilla ice cream.
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SouthWest Potato Soup

Prep time:10 minutes

Cook time:15-20 minutes

Ingredients

  • 10 Slices of Bacon
  • 3 Medium Bakers Potatoes Washed and Cubed (3 Cups)
  • 4 Stalks of Celery Chopped
  • 1 Large Onion Chopped
  • 3 Cups of Milk
  • 10 ¾ oz Can of Cream of Chicken Soup
  • 8 oz Pepper Jack Cheese Cubed
  • 10 oz Bag Corn Thawed

Directions

  1. Cook bacon in large skillet.
  2. Pull out bacon and leave the drippings.
  3. Add potatoes, celery, and onion to pan.  Cook for 2 minutes.  Vegetables will still be firm.
  4. Mix in milk and soup.  Bring to boil then simmer for 8 minutes.
  5. Add cheese, corn and bacon.  Stir until cheese is melted.
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Chicken Parmesan

Ingredients

  • 3-4 Large Eggs, White’s Only
  • 2 Cups Stuffing Mix
  • 1/2 Cup Parmesan Cheese
  • 6-8 Chicken Breasts Thin Cut
  • 1 Cup Vegetable Oil
  • 4 Cups Mozzarella
  • 32 oz Tomato Sauce
  • 1 Box Vermicelli Pasta

Directions

  1. Preheat oven on to 350°F
  2. Put stuffing, parmesan, salt, and pepper into blender until fine
  3. Dredge chicken in oil until golden brown but not fully cooked
  4. Pat off excess oil with napkin and place in 9×13 glass baking dish
  5. Put a little bit of mozzarella on each piece of chicken
  6. Pour marinara over everything and top with mozzarella
  7. Place in oven for 30 to 45 minutes
  8. 10 to 9 minutes before done, cook vermicelli pasta according to directions
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White Bean Chicken Chili

Recipe From: Patty Hass

Ingredients

  • 4-5 Chicken Breasts
  • 1 Jar Pace Medium Salsa
  • 8 oz Pepper Jack Cheese (Diced)
  • 15.8 oz Can Northern Beans

Directions

  1. Grill chicken until done then dice.
  2. In large pot mix all the ingredients.
  3. Stir/Cook until cheese is melted.
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Beef and Mushrooms

Prep time:10 minutes

Cook time:8 hours

Ingredients

  • 1 Lb Beef (Stew Meat)
  • 1 Pkg Dry French Onion Soup
  • 8oz Slice Mushrooms (optional can drained)
  • 10 3/4 oz Can Cream of Mushroom Soup
  • 1/2 Cup of Rice

Directions

  1. Mix all ingredients in small crock pot
  2. Cook on low for 8 hours
  3. Cook rice according to directions 1/2 hour before food is done
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Mustard Roast

Recipe From: Irene Sanford

Ingredients

  • 1 Large Chuck Roast
  • 2-3 Large Onions Cut Into Chunk
  • Worstershire by Heinz (other brands have sugar)
  • 2-3 Cups Yellow Mustard
  • Black Pepper
  • 1/4 Cup Dales Steak Seasoning Liquid (Optional)

Directions

  1. Mix the mustard and worstershire sauce until a dark brown.
  2. Pepper the roast and lay as much of the onion over it as will stay.
  3. Pour the mixture on top.  Cover and bake until almost done.
  4. Remove the tin foil for the last 15 minutes.
  5. If using Dales pour into the base of the pan before baking about a 1/4 cup.

Notes : The roast can be cooked in a crock pot as well

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Shepherd’s Pie (Cottage Pie)

Recipe From: Robin Irene Sanford Belhumeur

Prep time:10 minutes

Cook time:45 minutes

Ingredients

  • 2 Lbs Ground Beef
  • 4 Medium Bakers Potatoes
  • 8 oz Sliced Mushrooms (or Canned)
  • 1/2 Cup Heavy Cream
  • 2 Tbs Butter
  • 2 Cups Mild Cheddar Cheese
  • 10oz Corn Thawed
  • 1pkg Brown Gravy
  • Minced Garlic
  • 1 Small Onion Diced (Optional)

Directions

Beef, Mushrooms & Gravy

  1. Preheat oven on to 350°F
  2. Cook beef in pan until cooked through
  3. In seperate pan cook mushrooms with butter and some garlic until tender
  4. Make brown gravy according to directions
  5. When done mix beef, mushrooms & gravy together

Potatoes

  1. Set water to boil with salt while washing and dicing potatoes into cubes.
  2. Boil for 8 minutes or until tender.  Drain when done.
  3. In bowl add minced garlic, heavy cream, butter, salt, pepper and potatoes.  Mash together

Assembly

  1. In 9×13 glass dish layer Corn, Beef, Potatoes, and top with Cheese
  2. Place in oven and heat until cheese has melted
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Pumpkin Cheesecake with Gingersnap Crust

Recipe From: Audrey Craig

Ingredients

Crust

  • Nonstick Vegetable Oil Spray
  • 2 Cups Gingersnap Cookie Crumbs (about 9oz)
  • 1 Cup Pecans (about 3 1/2oz)
  • 1/4 Cup (Packed) Golden Brown Sugar
  • 2 Tbsp Chopped Crystallized Ginger
  • 1/4 Cup (1/2 Stick) Unsalted Butter, Melted

Filling

  • 4 Packages 8oz Cream Cheese
  • 2 Cups Sugar
  • 1 Can 15oz Pure Pumpkin
  • 5 Large Eggs
  • 3 Tbsp All Purpose Flour
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp Freshly Grated Nutmeg
  • 1/4 Tsp AllSpice
  • 1/4 Tsp Salt
  • 2 Tbsp Vanilla Extract

Topping

  • 2 Cups Mini Marshmallows
  • 1/4 Cup Whole Milk
  • 1 Tsp Vanilla Extract
  • 1/8 Tsp Salt
  • 1 Cup Sour Cream

Directions

Crust

  1. Preheat oven to 350°.
  2. Spray 9 inch diameter spring form pan with 2 3/4 inch high sides with nonstick spray.
  3. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend.
  4. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan.
  5. Bake crust until set and lightly browned, about 10 minutes.
  6. Cool completely.

Filling

  1. Preheat oven to 350°.
  2. Using electric mixer, beat room temperature cream cheese and sugar in large bowl until light and fluffy; about 2 minutes.
  3. Beat in pumpkin.
  4. Add eggs 1 at a time, beating on low speed to incorporate each addition.
  5. Add flour, spices and salt; beat just to blend. Beat in vanilla.
  6. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour and 20 minutes.
  7. Cool 1 hour. Run knife around sides of pan to release crust.
  8. Chill cheesecake uncovered in pan overnight.

Topping

  1. Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted.
  2. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
  3. Add sour cream to marshmallow mixture; fold gently just to blend.
  4. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges.
  5. Chill to set topping, at least 1 hour.
Notes: Needs to be made 1 day ahead and kept chilled.