CHERRY CHOCOLATE KISSES (by Judy Brown)

Recipe:
1 c. powdered sugar
1 c. (2 sticks) butter or margarine
2 tsp. maraschino cherry juice
1/2 tsp. almond extract
few drops of red food coloring
1/2 c. maraschino cherries, drained, chopped
1/2 tsp. salt
2 1/2 c. flour
4-5 dozen chocolate kisses

Directions:
Heat oven to 350 degrees. In large bowl combine powdered sugar, margarine, cherry juice, extract and coloring; blend well. Add flour and blend until dough is well mixed. Roll in 1-inch balls. Place 1 inch apart on ungreased sheet. Bake for 10 minutes. Remove from oven and immediately top each cookie with a chocolate kiss, pressing slightly into cookie. Cool completely then store in air-tight container.
Makes approximately 50 cookies.

MAPLE GLAZED SALMON (from Liz Mackay)

A GREAT WAY TO SNEAK IN THE FISH WITH THE KIDDOS
IT'S SWEET AND DELICIOUS

Recipe:
1/4 c. real maple syrup
2 Tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. garlic salt
1/8 tsp. ground black pepper
1 pound salmon ( I did 3 salmon fillets;thick cut)

Preheat oven to 400 degrees

Directions:
In a small bowl, mix the maple syrup, soy, garlic, garlic salt, and pepper.

Place salmon in a shallow glass dish and coat with the maple syrup mixture. Cover the dish, and allow to marinate in the refrigerator for 30 minutes, turning once.

Remove from refrigerator and bake salmon uncovered for 20 minutes, or until it easily flakes with a fork.

* We made this last night and even my kids gobbled it up. I served it with rice pilaf and mixed vegetables.

APPLE DUMPLINGS (from Cindy Cole)

Recipe:
2 granny Smith Apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Directions:
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top!

WARNING: PREPARE THIS DISH AT YOUR OWN RISK. IT IS BEYOND IMAGINABLE!

SPINACH SALAD (from Mary Lambert)

Recipe:
1 pkg. baby spinach (I usually rinse again and break off stems)
1/2 c. cauliflower - broken into bite size pieces
1/2 c. slivered almonds (toasted or untoasted)
1 avacado - sliced, diced or in chunks

Dressing:
6 tablespoons salad oil
3 tablespoons white wine vinegar
1 clove garlic
1/2 tsp. salt
1/2 tsp. dry mustard
1 tsp. basil - I use about three fresh leaves
1/4 tsp. black pepper
Dash of nutmeg

*I have mixed this in a blender which makes it creamy, or just put the ingredients in a jar and shake. (Refrigerate if made ahead of time.)
Directions:
Mix salad ingredients and dress just before serving.

CHILI CON CARNE (from Mary Lambert)

Recipe:
1 Tbsp. salad oil ( I don't use this)
2 lbs. lean ground beef or ground turkey
1 c. coarsely chopped onions
1/4 c. diced green peppers
2 large garlic cloves, minced
2 16 oz. cans tomatoes
1/3 c. chili powder
1 1/2 tbsp. salt
3 16oz. cans red kidney beans

Directions:
1. Brown ground beef or turkey, add onions, green pepper, and garlic until onion is tender. About 10 minutes; stirring frequently.
2. Add tomatoes and their liquid, chili powder and salt; heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
3. Stir in beans and their liquid; heat. Serve in soup bowls with choice of accompaniments.

*Accompaniments: shredded cheddar or monterey jack, shredded lettuce, diced avacados, minced onion, chopped green pepper, chunks of french bread, saltine crackers, tortilla or corn chips.

JELLO VALENTINE COOKIES (from Judy Brown)

(not an actual picture of the jello cookies)

FINALLY...A JUDY BROWN FAMOUS RECIPE! YAHOO

Recipe:
1 c. granulated sugar
1 tsp. baking powder
1 pkg. (3 oz.) jello ( I use strawberry)
1 c. (2 sticks) butter or margarine
3 eggs
3 1/2 c. flour...if too sticky add a bit more flour

Directions:
Mix softened butter, sugar, and eggs with baking powder and jello. Add flour and blend well. Roll and cut out with the heart shaped cutter. Bake in pre-heated 350 degree oven for 10 minutes. Good plain or frosted. (I use canned strawberry frosting)
Makes good shamrock cookies using lime jello. Makes about 3 dozen cookies!

CRANBERRY CHICKEN (from 4th Ward R.S. Christmas Party)

Recipe:
8-10 boneless, skinless chicken breasts
1 - 8 oz. bottle french dressing
1 - 16 oz. can whole cranberry sauce
1 pkg. dry onion soup mix

Directions:
Mix the dressing, cranberry sauce and onion soup mix. Pour over chicken. Bake uncovered at 350 degrees for 1 hour. Serve with rice.

*You can also make this by substituting the cranberry sauce with a jar of apricot preserves.

CAMPING STEW - "SIMPLY GOOD" (from Colleen Parker)

Parker Kids - 1986

Brown 1 lb. ground beef. Cut into quarters - carrots, celery, potatoes, onion and any other veggie your family will eat. Add the veggies to the ground beef along with 1 can cream of mushroom soup, 1 can tomato soup, 1 package dry onion soup mix and 1/2 can water.

If made at home, combine ingredients in a roaster and cook for 5 hours at 250 degrees. The secret to this rich stew is cooking at the low temperature.

If made in the great outdoors, use 5-6 briquettes on the bottom of the dutch oven and 8-10 on top. Cook until veggies are tender.

DORITO TACO SALAD (from Liz Mackay)

Recipe:
1 bag pre-pack salad
1 big bag kidney beans
1 lb. ground beef
1/2 c. chopped onion
1 bottle catalina dressing
1 bag of cheddar or mexican shredded cheese (use as much as you would like)
1 bag of Fritos or crushed nacho cheese Doritos (use as much as you would like)

Directions:
Brown hamburger with the onions (drain/salt and pepper to taste) mix in kidney beans. In large bowl, combine salad and cheese, add meat and bean mixture, chips and dressing. Toss together. We double or triple this for summer parties...it is a really fun twist on a taco salad and serves a bunch! It's really good for camping too.

*You could also add olives, avacado's etc.

CHICKEN AND RICE SOUP (from Cindy Cole)

Recipe:
1 small box Uncle Ben's Wild Rice
2 chicken breasts (cooked and diced)
1 rib celery
1 med onion (diced)
1 carrot (diced small)
1/2 cup butter
8 cups chicken broth
1 cup flour
1 cup cream or half and half

Directions:
Cook rice set aside. Cook chicken. Set aside. Saute butter, onion, carrot and celery until onion is cooked. Stir in flour. Add chicken broth and rice. Bring to boil. Add cream and heat through. (Do not boil.)

CREAMY ORANGEY CHICKEN (from Diana Ashworth)

Recipe:
Pound and brown chicken (approx. 6 breasts)
1 1/2 c. cream
2 Tbsp. (or more) orange marmalade
1 tsp. mustard
1/8 tsp. (or more) red cayenne pepper

Directions:
Put chicken in sauce & warm in crock pot. Since the chicken is already cooked, it is really just in the crock pot to warm and marinate.
We love this with couscous and fresh green beans...YUMMO!
*Note: You can add more marmalade if you want it more orangey, or more red pepper if you like it spicier!

CHRISTMAS CHICKEN CASSEROLE (from Ruth Horn)

Place 10 boneless chicken breasts in buttered casserole, salt and pepper to taste. Combine 1 pint sour cream (or plain yogurt for low fat) 1 can campbells cream of asparagus soup, 1 can mushrooms ~ spread 1/2 of this mixture over chicken ~ sprinkle with parmesan cheese and bake for 1/2 hour at 350 degrees.

Take out of oven and spread rest of soup mixture over top, then arrange 3 asparagus spears and 2 grape tomatoes on top. Sprinkle again with parmesan cheese and bake another 30 minutes!

RUMBI'S TORTILLA SOUP (from R.S. bulletin)

I have added the nutrition facts above...just in case anyone would like to know! It certainly doesn't seem too bad. So eat up!

*I think they left the "chicken" out of this soup and I swear there are bits of shredded chicken in it, so add some if you have chicken left overs...I think they just forgot to put it on the recipe!

Recipe:
1 T. olive oil
1/2 c. diced white onions
1 tsp. chopped garlic
1 tsp. diced jalepenos
8 c. chicken broth
1 can coconut milk
2 c. julienne carrots
1 tsp. brown sugar
1 c. diced tomatoes
1/2 c. diced red onion

Garnish:
Mozzarella cheese
Corn strips
Lime wedges

Directions: Combine oil, onions, garlic and jalepenos in a soup pot. Saute for 2 minutes. Add remaining ingredients; bring to a medium simmer for 5 minutes. Pour soup into individual bowls; top with corn strips and cheese. Squeeze lime over the top.

EASY BEEF STROGANOFF (from Natalie Ball)

Recipe:
1 can cream of mushroom soup
1 8 oz. carton sour cream
1 lb. ground beef
1 package egg noodles (cooked)
1 pkg. dry onion soup mix (optional)

Directions: brown hamburger, add onion soup mix, sour cream, and mushroom soup. Pour over cooked noodles and stir together! Super easy and delicious. Kids really like this too!

COKE TURKEY (from Liz Mackay)

This is the best turkey recipe EVER! I actually got it from Natalie Ball...but my family loves it so much. Add a little salad, some stuffing or potato wedges, green beans, and some hot rolls...you've got a delicious meal!
Recipe:
Turkey Roast ( I buy mine at meiers meat in "THE STORE" and have them season it up for me)
1 can of Coca Cola

Directions: Place turkey in crock pot and pour in can of coke. Cook on low all day or high for a few hours. Yum!