Mexican Salad

Mexican Salad

from my mom, Judy Gundersen

lettuce
radishes
cucumbers
tomatoes
grated cheese


Make salad in desired amounts from above.

When ready to serve, add taco flavored Doritos crushed up.

And dressing:

Catalina dressing with a can of red kidney beans (drained) and chopped green onions.  Make this ahead and let it sit in the fridge for awhile.

This is the famous, "I want more after this" salad.

Hawaiian Haystacks

1 bag chow mein noodles
2 c cooked rice
2-3 pounds of chicken, cooked and shredded
8 tomatoes diced
1 c chopped onion or green onions
2 stalks celery, diced
8 oz slivered almonds
1 pound shredded cheddar cheese
1 c shredded coconut
2 cans tidbit pineapple
4 cans cream of chicken soup, diluted as directed and heated


Serve as a buffet!  Let people layer and enjoy.

Chocolate Macaroon Squares

1 package chocolate cake mix
1/3 c butter
2 eggs
14 oz sweetened condensed milk
1 t vanilla
2 c chhocolate chips
1 1/3 c flaked coconut
3/4 c chopped nuts, optional

Beat cake mix, butter and one egg in a large bowl until crumbly.  Gently press onto bottom of greased 9x13 pan.

Combine sweetened condensed milk, remaining egg, and vanilla in meduim bowl.  Stir in chocolate chips, 1 c coconut and nuts.  Spread over crust.  Sprinkle with remaining coconut.

Bake in 350 oven for 30 to 40 minutes or until golden brown.

Makes about 2 dozen.

From Grandma Virginia K Johnson

Scones, or Fry Bread

2 T yeast
2 c warm water
4 T sugar


Let yeast mix and sit.

Add 2 t salt
2 T oil
4 c flour


Mix and knead.  Let rest.

Pull of chunks and roll into a ball.  Stretch out.  Fry in oil about 1 1/2 inches deep on medium-high to medium heat.

Eat with butter, honey and/or cinnamon sugar.

Cinnamon Applesauce Ornaments

6 T applesauce
10 T cinnamon (or 6 T cinnamon and 4 T flour)

optional: 1/4 t of each: allspice, cloves, ginger

Mix together to form a ball,  Dough should not be sticky or wet.  Add more cinnamon if needed.

Sprinkle cutting board with cinnamon.  Roll our dough to 1/2" thick.  Cut with cookie cutters.  Place on ungreased cookie sheet.  Poke hole in each ornament with a drinking straw.  Then you can place a ribbon to hang through this hole.

Smooth the edges of each ornament.

Bake at 150 for 1 to 1 1/2 hours.  Then turn off oven and leave in there 3 hours.

Once dry, decorate and hang.

If edges are jagged, you can use an Emory board to sand smooth.

Eclair Dessert

• 2 individual packages graham crackers
• 2 (3 ounce) packages instant vanilla pudding mix
• 3 cups milk
  
  

• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package prepared chocolate frosting
• 
  

Directions

Print 

• Prep
  15 m
• Ready In
  2 h 15 m

1. Line the bottom of a 9x13-inch pan with graham crackers.
2. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
3. Top all with a final layer of graham crackers and frost with chocolate frosting. (Melt the frosting in the microwave to be pourable.) Refrigerate at least four hours before serving to allow the graham crackers to soften.
4. After cutting into squares, top with dollop of whipped cream and a slice of strawberry if desired. 
5. Serves 18.

Perfect Popcicles

1 package Kool-Aid, any flavor
1 small package jello to match above flavor
1 c sugar
2 c hot water
5 c cold water

Dissolve Kool-Aid and Jello and sugar in hot water.  Add the 5 c cold water. Put in molds or small cups with a stick and freeze.

Crab Rangoons

16 oz cream cheese
1 can of crab
1 bunch of green onions finely chopped

Mix together, then put 1 t on a wonton skin.

Fold up and fry in 1 inch of oil on medium high heat.

Stuffed French Toast

Layer 1 loaf or Italian or French bread (cubed) into greased 9x13 pan.

Mix 8oz of cream cheese with  1 t vanilla and 1 T maple syrup. Put dallops of the cream cheese mixture between pieces of bread.

Mix:
4 large eggs
1/2 c cream
1 T cinnamon
1/4 c sugar
1 t vanilla
1/2 t salt

Pour over bread and cream cheese in the pan.

Bake at 350 for 45 minutes.

Serve with Vanilla Syrup.

Barbecue Beef- Virginia Johnson

15 lbs of roast beef feeds about 60 people and uses 2 qts of sauce.

I roast my beef and then it cool completely.  Then slice it very thin

I use a 5 qt. ice cream bucket and put a layer of sauce then a layer of beef, etc.

If I’m doing it in advance then I freeze it.  When I want to use it I put it into a

Slow cooker and heat it. It worked well that way for taking it to the mountain.

  

Bar-B-Q- Sauce

½ cup oil

1 onion   I like to grind it to help make sauce smooth

1 clove garlic  ground

1 Quart Catsup

½ cup Vinegar

A little sugar, cayenne pepper, salt, black pepper, Chili powder, Paprika.

Sauté the onion and garlic in the oil until clear. 

Add Catsup, vinegar, and spices  and let simmer 10 - 15 min.

Poppy Seed Bread--Cindy Ayres

3 c flour
1 1/2 t salt
2 c sugar
3 eggs
1 1 /2 c milk
1 c oil
1 1/2 t butter
1 1/2 t baking powder
3 T poppy seeds
1 t vanilla
1 1/2 t almond powder

Add ingredients in order given,  Blend 2 min.  Pour into 2 greased loaf pans. Bake at 350 for 55 minutes.

Glaze to brush on the loaves after they bake and while still hot:

3/4 c powdered sugar
1 1/2 t vanilla powder
1/2 t melted butter
1/2 t almond flavoring
2 t milk

Baked Beans-Suzanne Gundersen

2 cans baked beans
2 t worcehestershire sauce
1/2 c brown sugar
1/4 c ketchup
1/4 c diced onion
1/4 c green pepper, diced
3 to 4 slices bacon

Mix first six ingredients.  Pour into 2 quart casserole dish.  Slice bacon into bite sized pieces and place on top.  Bake uncovered 350 for 1 1/2 hours. Serves 6-8.

Puppy Chow

from Becky Facer at Activity Days

1 box Chex mix
1 c chocolate chips
1 c peanut butter
1 16 oz package of peanut butter

Melt the chocolate chips in the microwave.  Add the peanut butter and mix thoroughly.  Pour the mixture over the cereal and coat.  Put the powdered sugar in a ziploc bag and add cereal mixture and shake thoroughly until the cereal is covered with powdered sugar.

Frozen Fruit Cocktail

from Virginia Johnson
5 large peaches
1 1/2 c crushed pineapple
 1 1/2 c orange juice
1/2 c fresh lemon juice
2 c sugar

Freeze.  Makes 6-7 pints.
Pears and grapes may be added.
Bananas added at thawing.
Can be served with OJ, 7-up or Sherbet.

Cream Cheese Fudge

From Grandma Judy's 12 days of Christmas stockings

1 8 oz package of cream cheese
1 lb powdered sugar
1/2 c cocoa
1/2 vanilla

Mix well and roll into small balls.  Coat with chopped nuts or coconut.

Makes about 40 pieces.  Store in fridge.

Caramel Layer Bars

This has one a couple church dessert contests.  It is good!

11 oz of caramels (or up to 14oz which is 50 square wrapped caramels)
1/3 c evaporated milk
1 package of yellow or chocolate cake mix
3/4 c butter
1/3 c evaporated milk
1 c chocolate chips
1 c chopped nuts, optional

In heavy pan, combine caramels and 1/3 c evaporated milk.  Cook sirring constantly until melted.

Grease and flour 9x13 pan.  Mix cake mix, butter and other 1/3 c evaporated milk in mixer.  Add a little flour if too gooey. Press half into pan and bake at 350 for 10 minutes.

Remove and sprinkle chocolate chips over crust.  Then spread caramel mixture over that.  Make little patties our of the rest of the dough and put in on top in a marbley looking fashion. Bake 15-18 more minutes.  Cool slightly then refrigerate for at least 30 minutes.

Lemonade Cookies

1 c butter
1 c sugar
2 eggs

Cream together until fluffy.

Then add:
3 c flour
1/2 t salt
1 t baking soda

Mix then add:
1/2 c lemonade concentrate, 4oz
1/2 t grated lemon rind, optional

Mix, then drop teaspoonfuls onto ungreased cookie sheet. Bake at 375 for 8-10 minutes.

Brush hot cookies with lemonade concentrate and sprinkle with sugar.

Raspberry Slush

1/2 gallon raspberry sherbet softened (45 minutes out of freezer)
2 or 3 bananas cut in small pieces
pecan gems, optional
1 bag frozen raspberries and juice  (try to find smooshed up kind)

Mix well with wooden spoon and freeze.

Serve with sprite in cups.

I love this!

Triple Bypasses

1 1/2 pounds of ground beef
1 egg, beaten
1/2 c chopped onion
salt and pepper to taste
1 T red pepper flakes
3 hot dogs, split lengthwise so you have 6 skinny ones
1 pound bacon
2 cups BBQ sauce
6 hoagie rolls


Stir together the ground beef, egg, onion, salt, pepper, and red pepper flakes.  Pack some meat around each hotdog.  Wrap 1 1/2 slices bacon around each beef covered hot dog.

Cook for about 10 minutes on a grill heated to medium.  Cook until the beef is cooked through and the bacon nicely browned.  Remove from grill and coat in BBQ sauce.  Serve on Hoagie Rolls.

Chicken Salad for Sandwiches

2 cups finely chopped cooked chicken
2 c finely chopped celery
1/2 c sliced almonds
1 cup mayonaise
1 T fresh grated onion
2 T lemon jiuce
1/2 t salt
1/2 t accent

Fills about 7 regular sized croissants.