When we take main dishes, side dishes, or desserts to potlucks, we are often asked for the recipes. After a while, we began printing them out and taking several copies of the corresponding recipes with us. Here are a few of those recipes. Enjoy! ~Dick and Carol Oakes
CAROL'S BROCCOLI CHEESE RICE CASSEROLE
CHIKI DIKI WITH RICE
CREAM PUFF DESSERT
ED'S GREEN CHILI
EGGS AND SAUSAGE CASSEROLE
GREEK BREAD
KATHLEEN'S WONDERFUL BISON CHILI
LAURA'S CORN PUDDING
MISS CAROL'S SCRUMPTIOUS FRUIT SALAD
PEACH SALSA
THOSE POTATOES
BEST EVER RUM CAKE
1/2 cup chopped celery
1/2 cup chopped onion
1 box frozen chopped broccoli
1 cup rice
1 8 oz. jar Cheesewiz
1 can cream of mushroom soup
Bring 1 cup rice and 2 cups water to boil, then lower
heat and steam with lid on for 25 minutes (makes two cups).
Cook celery and onion in oil till soft.
Add frozen broccoli to celery and onion and cook until done.
Mix broccoli, rice, and onion in a casserole dish with the cooked rice,
Cheesewiz, and mushroom soup.
Bake at 350 degrees F for 15 minutes. Enjoy!
(From the kitchen of Carol Oakes)
1 chicken
1 cup rice
Seasonings
CHICKEN:
Cut up a chicken and season with some salt
and pepper and a little garlic salt. Also
add one of the following: onion flakes,
OR oregano and lomon, OR barbeque seasoning,
OR barbeque salt.
Bake at 350 degrees F for one hour.
RICE:
Bring 1 cup rice and 2 cups water to boil, then lower heat and steam
with lid on for 25 minutes.
A seasoning may be made with chicken broth instead of all or part of
cooking liquid.
Add pepper, garlic salt or salt, and onion flakes.
Serve chicken over rice. Enjoy!
(From the kitchen of Diki Shields)
CRUST:
1 cup water
1 stick margarine
1 cup flour
4 eggs
Boil water and margarine.
Turn heat low, add flour, then turn off heat.
Stir vigorously with a wooden spoon until mixture forms a ball and leaves
sides of pan.
Transfer mixture to a large bowl and add eggs, one at a time, beating well
after each egg.
Spread mixture on bottom and up sides of a 9x13-inch pan.
Bake at 400 degrees F for 35 minutes.
DO NOT BREAK BUBBLES IN CRUST.
Allow to cool.
FILLING:
3 small pkg instant vanilla pudding
4 cups milk
1 8-oz pkg cream cheese
Cool Whip
Hershey's chocolate syrup
maraschino cherries
Combine the instant vanilla pudding, milk and cream cheese, and mix well.
Fill the cooled crust.
Add Cool Whip to top.
Drizzle with Hershey's syrup in a horizontal and vertical grid pattern
of serving sizes.
Top with cherries at centers of servings.
Refrigerate until ready to serve. Enjoy!
(From the kitchen of Carol Oakes)
2 lbs. cubed pork
6 cans (4 oz. each) mild green chilis -
chopped and drained
3/4 cup flour
1 tsp garlic powder
2 tsp salt
7 cups water
1 cup tomato juice
Brown pork in dutch oven.
Add remainder of ingredients and bring to a boil.
Simmer about 2 hours uncovered.
This recipe freezes well in plastic containers for future use. Enjoy!
(From the kitchen of Ed Finney)
8 eggs, large
6 slices bread
1 lb. ground sausage
2 cups milk
1 cup grated Cheddar cheese
1 tsp. salt (or less to taste)
1 tsp. dry mustard
Remove crust from bread and cube.
Brown sausage and drain.
Beat eggs. Add milk, salt, and dry mustard then mix well.
Layer the following in buttered 9 x 13-inch pan:
Bread cubes
Sausage
Cheese
Egg mixture
Cover and refrigerate overnight.
Bake at 350 degrees F for 35 minutes. Enjoy!
(From the kitchen of Vi Meyer)
1 pkg. dry yeast
1/3 cup warm water
1 cup milk
1/4 cup shortening
2 Tbs. sugar
1 tsp. salt
3-3/4 to 4 cups flour
3 Tbs. melted butter
Mix yeast and 105 to 115°F water until dissolved.
In a saucepan, combine milk, shortening, sugar, and salt.
Heat, stirring until sugar and shortening are dissolved.
Cool to lukewarm and pour into bowl.
Stir in 1 cup flour and beat well.
Add yeast and beat until smooth.
Gradually mix in remaining flour to make moderately stiff sough.
Place on floured surface and knead until smooth and satiny (about 10 minutes).
Shape dough into a ball and place in lightly-oiled bowl.
Turn ball to oil on all sides and cover.
Put in warm place to rise about 1-1/2 hours or until doubled.
Punch dough down and knead on floured surface 10 minutes.
Place in oiled bowl and cover.
Let rise in warm place another 1-1/2 hours.
Punch dough down and place on floured surface.
Divide ball in half and shape each half into a ball.
Let dough rest 10 minutes then place on greased and floured baking sheet.
Brush with melted butter.
Let rise uncovered in warm place 1 hour or until doubled.
Bake in 375°F oven 45 minutes (or until golden).
Cool slightly before serving. Enjoy!
(From Classic Greek Cooking, Daphne Metaxas, pp. 138,
Nitty Gritty Productions, Concord, CA 94524, 1974.
Out of print--try www.Amazon.com for a used copy. Great small book!)
2 lbs ground bison, sautéed and drained
2 cans Italian-stuyle stewed tomatoes,
chopped with juices
1 can Bush's chili beans
1 can Bush's kidney beans
1 chopped onion
1 pkg chili seasoning mix
3 Tbs. brown sugar
1 cup V-8 juice (spicy, if you'd like)
Put all in crock pot.
Season to taste with salt and pepper.
Cook at medium to low heat.
Serves four.
(From the kitchen of Kathleen Harrell - BLOG)
1 can creamed-style corn
1 can regular corn, drained
1 cup sour cream
1 stick butter, thinly sliced
1 small package Jiffy cornbread mix
Mix all ingredients in a large bowl until well blended.
Pour batter into a 9"x9" pan.
Bake at 350° F for 1 hour.
(From the kitchen of Laura Bremer)
1 can drained Fruit Cocktail
1 can drained Mandarin Orange slices
1 small package Vanilla Instant Pudding
1 sliced banana
1/4 bag of cocktail marshmallows
1/2 jar Maraschino cherries
Remove grapes from fruit cocktail, mix all together, and refigerate 3 to 4 hours.
Eat grapes and drink juice -- yummy.
Serves a few with double and triple helpings!
(From the kitchen of Carol Oakes)
2 cups chopped peaches
3/4 cup chopped and seeded cucumber
1/2 cup chopped red pepper
2 Tbs. fresh lime juice
1-2 Tbs. sugar or apricot jam
1/3 cup chopped fresh cilantro
Mix together and optionally add 1 chopped fresh jalapeňo pepper.
Serve with chips or with chicken or fish. Enjoy!
(From the kitchen of Carol Oakes)
Some new or white rose potatoes
1 red onion
1/3 cup olive oil
Some chives, salt, pepper (optional), oregano,
paprika, garlic, parsley flakes
Chunk potatoes, with skin on, until about 1 1/2 inches deep into a
casserole dish.
Course chop the onion.
Put potatoes, onion, olive oil, and spices into a freezer bag and shake till
well mixed.
Pour all ingredients into casserole dish and level the layer.
Bake at 450 degrees F for 45 to 60 minutes. Enjoy!
(From the kitchen of Jane Bradshaw)
1 or 2 qts. rum
1 cup butter
1 tsp. sugar
2 large eggs
2 cups dried fruit
baking powder
1 tsp. soda
lemon juice
brown sugar
nuts
Before you start, sample the rum to check for quality. Good, isn't it?
Now go ahead, select a large mixing bowl, measuring cup, etc.
Check the rum again. It must be just right. To be sure rum is of the
highest quality, pour one level cup of rum into glass and drink it
as fast as you can! Repeat.
With an electric mixer, beat 1 cup butter in a large fluffy bowl.
Add 1 seaspoon of sugar and beat again.
Meanwhile, make sure that the rum is of the finest quality.
Try another cup. Open the 2nd qt. if necessary.
Add two orge laggs, 2 cups fried druit, and beat until high.
If the druit get stuck in the beaters, just pry it loose with a
drewscriver. Sample the rum again, checking for toncisticy.
Next, sift 3 cups baking powder, a pinch of rum, a tseaspoon of toca,
and a cup of pepper or salt (it really doesn't matter).
Sample the rum again.
Sift 9/2 pint of lemon juice and folk in schopped butter and
strained nuts.
Add 1 bablespoon of brown sugar, or whatever color you can find,
and mix well.
Grease oven and turn cake pan to 350 degrees.
(From the kitchen of A. Nony Mous)