Brownies

1/2 cup margarine
4 oz. baking chocolate
4 eggs, room temperature
1/2 tsp. salt
2 cups sugar
1 tsp. vanilla
1 cup flour
1 cup chopped pecans

Melt margarine and chocolate together and cool.  Beat the eggs and salt till light in color and foamy in texture.  Gradually add sugar and vanilla and continue beating until well creamed.  Fold in chocolate mixture.  Fold in flour and pecans.  Pour into a greased 9 x 13 inch pan.  Bake in a 350 degree oven for 25-30 minutes.  Cut when cool.

Submitted by Nana

Macaroni and Cheese

1 cup elbow macaroni
1 Tbsp. chopped onion
1 Tbsp. margarine
1 Tbsp. flour
1 1/4 cup milk
1/4 lb. Velveeta cheese, in chunks
1/8 lb. Monterey Jack cheese
Dash of pepper

Cook macaroni according to package directions.  For sauce, in saucepan cook onions in margarine till tender but not brown.  Stir in flour and pepper.  Add milk all at once.  Cook and stir till slightly thickened and bubbly.  Add cheese, and stir till melted.  Stir macaroni into cheese sauce. Transfer to 1 quart casserole dish.  Bake, uncovered, in 350 oven for 25 minutes.  Serves 4.

Submitted by Nana

Texas Hash

2 medium onions, sliced
1 green pepper, chopped
1/2 lb. ground beef
1 cup canned tomatoes
1/4 cup uncooked rice
1/2 tsp. chili powder
1 tsp. salt
pepper

Heave oven to 350 degrees.  Saute onions and green pepper in hot oil until yellow.  Add ground beef and fry till brown.  Stir in remaining ingredients.  Pour into a greased 1 quart baking dish.  Cover and bake for 1 hour, removing cover last 15 minutes.

Submitted by Nana

Snickerdoodles

1 cup margarine
1 cup shortening
3 cups sugar
4 eggs
5 1/2 cups flour
4 tsp. cream of tartar
2 tsp. baking soda
1/2 tsp. salt
1/4 cup sugar
4 tsp. cinnamon

Heat oven to 400 degrees.  Mix thoroughly margarine, shortening, sugar, and eggs.  Blend in flour, cream of tartar, soda, and salt.  Shape dough into balls.  Mix cinnamon and sugar, roll balls in mixture.  Place 2 inches apart on ungreased cookie sheet.  Bake for 8-10 minutes or until set.  Remove immediately from cookie sheet.

Submitted by Nana

Potato Pancakes

6 medium potatoes (about 2 pounds)
3 eggs
1 Tbsp. parsley flakes
2 tsp. onion powder
1/4 cup flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1 to 2 cups vegetable oil

Wash, peel, and coarsely grate potatoes.  In a small bowl, pour cold water over grated potatoes to cover; set aside.  In a medium bowl, beat eggs well.  Stir in parsley flakes and onion powder.  Combine flour, baking powder, salt, and pepper.  Stir flour mixture into eggs.  Drain potatoes well.  Blot potatoes with paper towel.  Add potatoes to egg mixture.  Heat oil in skillet till hot (if electric skillet, heat to 375).  Drop potato pancakes by tablespoonfuls in hot oil.  Brown on each side, about 3 or 4 minutes.  Remove pancakes from skillet and drain on paper towel.  Repeat with remaining mixture.  Serve with applesauce, sour cream, or butter, if desired.  Makes 16 (2 inch) pancakes.

Submitted by Nana

Orange-Yogurt Cake

Taken from Martha Stewart.

unsalted butter, softened, for pan
1 cup all-purpose flour, sifted
1/2 cup plus 3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
1/2 cup plain whole-milk yogurt
1/4 cup vegetable oil
1 teaspoon grated orange zest, plus 1 tablespoon orange juice
1 large egg
1/2 teaspoon pure vanilla extract
2 large oranges (1 zested into thin strips, both segmented)
confectioners' sugar, for dusting

1.  Preheat oven to 350 degrees.  Butter an 8-inch round cake pan.  Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl.  Pour into pan.  Bake until a cake tester comes out clean, about 25 minutes.  Let cool on a wire rack.
2.  Place zest strips in a bowl.  Stir in segments and remaining tablespoon sugar.  Garnish cake with some segments; serve with the rest.  Dust with confectioners' sugar.

Note: Nana made two of these for her birthday cake, which we layered in a bowl as a trifle/punch bowl cake. We layered it with vanilla pudding, mandarin oranges, strawberries, and the cake. Topped it off with whipped cream. It turned out fantastic.

Submitted by Nana

Guacamole

avocadoes, as many as you like
lime juice
tomato, chopped
garlic clove, minced
1/2 red onion, or as much as you desire
cilantro leaves
salt
pepper

Place all ingredients in food chopper, except tomato.  Mix up and then mix in tomato by hand. Yum! (Goes great with the oven-crisp flautas.0

Submitted by Nana

Oven-Crisp Flautas

Taken from Martha Stewart. These are SO good!

1 package corn tortillas, 12
6 ounces Monterey jack cheese, grated
2 tomatoes, chopped
1 15-ounce can black beans, rinsed and drained
1/2 teaspoon salt
1/2 lime, juiced
1 tablespoon safflower oil (or canola, olive)

1. Preheat oven to 425 degrees.  Lay out tortillas on two baking sheets.  Spread cheese on each one.  Place in oven to melt, 1-2 minutes.
2. Meanwhile, toss the tomatoes, black beans, salt, and lime juice together.  Distribute mixture over cheese-melted tortillas and roll up.  Place side by side on baking sheet.  Brush oil over top of each roll. Bake for 8 minutes, until golden and crispy.

Submitted by Nana

Chicken Alfredo Lasagna Casserole

I made this up one night, using a variation of a chicken alfredo lasagna recipe I had made a couple times. My version is quicker and easier for the kids to eat, and just as much goodness. (Papa said to say that he LOVED it!)

1 box rotini pasta
1 jar alfredo sauce (I used 1 1/2 jars last night. Just depends on how saucy you want it.)
1 can chicken (you can cook some chicken if you prefer, but the can is so quick and easy!)
1 container cottage cheese
1 cup shredded mozzerella cheese

Cook pasta according to box directions for al dente. Mix all the ingredients together and put into a casserole dish. Bake at 350 for 30 minutes. Enjoy!

Posted by Gina

Hamburger and Vegetable Soup

Brown ½ lb. ground beef and spoon off drippings. Add 4-5 cups water, 1 pkg Lipton onion soup. Mix in 2-3 bay leaves and bring to boil. Cut up and add three large potatoes and 3-4 carrots. Turn heat down to medium and cook for 10 minutes. Slice 1 or 2 zucchini (optional) and add to soup. (You can add other vegetables) Cook until tender, but not overdone. Add can of stewed tomatoes and ½ cup frozen corn during the last 2-3. Tastes great with crackers and cheese.

Coleman Recipe Book 2006,
Submitted by Debra

Mooncrater Cake

Crust:
1 ¼ cup water
½ cup butter/margarine
1 ¼ cup flour
5 eggs
Bring water & butter to a boil. Add flour all at once. Stir. Cool and then add eggs one at a time spread on a 11X14 pan. Bake at 400 for 30 minutes
Topping: 1 8 oz cream cheese (softened), 3 ½ cups of milk, 2 3oz pkgs vanilla instant pudding, 1 8oz Cool Whip tub, and chocolate syrup. Mix pudding and milk together. Add softened cream cheese to pudding mixture. Then spread on top of crust. Spread Cool Whip on top of pudding. Then drizzle chocolate syrup on top.

Coleman Recipe Book 2006,
Submitted by Debra

Chicken Sauce (Crock-Pot Chicken)

6 boneless, skinless chicken breasts
2 T. butter
2 pkg Italian dressing mix, dry
½ cup water
Melt butter in crock-pot along with Italian dressing and water. Add chicken and cook on low for 5 hours. Half an hour before serving: heat 1 can cream of mushroom soup and 1 (8 oz) pkg cream cheese (soften before). Mix well and add to crock-pot. Simmer with chicken ½ hour. Serve over rice, potatoes, or noodles

Coleman Recipe Book 2006,
Submitted by Debra

Sweet and Sour Chicken

3 lbs. chicken tenders
½ cup cornstarch
½ cup flour
4 beaten eggs
oil to fry
Heat oil, dip chicken in egg and then flour and cornstarch, fry until brown. Sauce:¾ cup sugar, ½ cup vinegar, ¼ cup chicken broth, 4 T. ketchup, 1 T. soy sauce, dash salt. Pour over chicken and bake at 350 for 45 minutes, turning 2-3 times.

Coleman Recipe Book 2006,
Submitted by Debra

Balsamic Vinegar Chicken

6 chicken breasts
Combine:
1/3 cup balsamic vinegar
½ t salt
½ t pepper
Pour mixture over chicken and bake at 375 for 25 minutes
Dipping Sauce: 3 garlic cloves, ¼ cup buttermilk, 1 t dried parsley, 1 T. water, ½ t thyme, salt, & pepper

Coleman Recipe Book 2006,
Submitted by Debra

Fudge Sauce

½ lb margarine
1 can evaporated milk (13 oz)
Microwave until melted

Add:
¼ t salt
1 lb. powder sugar
12 oz. chocolate chips
Stir until melted

Coleman Recipe Book 2006,
Submitted by Debra

Crock Pot Beans

Sauté:
¼ c. Worcestershire sauce
½ cube margarine
1 onion, chopped
1 bell pepper, chopped
Combine the preceding in crock pot with the following:
½ bottle chili sauce
¼ c. brown sugar
1 (16 oz) can Ranch-style beans
1 (16 oz) can pork and beans
1 (16 oz) can kidney beans, drained
1 (16 oz) can French-style beans, drained
Bacon, cooked and broken up (optional) BBQ sauce, salt, pepper, garlic salt to taste
Let simmer in crock pot for 2-3 hours

Lemon Whipper Snappers

1 lemon cake mix
1 beaten egg
1 c. thawed Cool Whip
Mix together. Dough will be stiff. Drop by spoonfuls or roll into balls and roll in powdered sugar. Bake at 350* for 10-15 minutes.

Coleman Recipe Book 2006,
Submitted by Sharlyn

Oreo Ice Cream Dessert

½ (20 oz.) pkg. Oreos, crushed
5 Tbsp. Margarine, melted
1 jar hot fudge sauce
1 (8 oz.) Cool Whip
½ gallon ice cream (cookies and cream and mint chocolate are our favorites)
Shaved chocolate bar, chopped nuts or sprinkles
Mix margarine and Oreo crumbs; press in bottom of 9x13 pan. Spread ice cream on top and freeze. Spread with unheated hot fudge sauce. Top with cool whip and slivered chocolate bar (or nuts or sprinkles).

Coleman Recipe Book 2006,
Submitted by Sharlyn

Raspberry Rice Krispies Dessert

Set out to soften 1 gallon vanilla ice cream.
2 c. Rice Krispies
1 c. brown sugar
1 cube melted margarine
1 c. coconut
1 c. chopped nuts
Mix ingredients. Sprinkle ½ mixture in bottom of 9x13 pan. Put ½ gallon ice cream on top. Sprinkle remaining mix on top of ice cream. Put in freezer.
Topping: 1 pkg. Raspberry Danish dessert, 2 c. water, 1 Tbsp. sugar. Heat until thick. Add 2 pkgs. Frozen raspberries. Serve warm topping over dessert which has been cut into individual servings.

Coleman Recipe Book 2006,
Submitted by Sharlyn

Reese's

9 whole graham crackers, crushed
1 lb. Powdered sugar
2 cubes melted margarine
1 c. peanut butter
Mix well. Press into 8 inch square pan. Cool and cover with melted chocolate chips.

Coleman Recipe Book 2006,
Submitted by Sharlyn

Breakfast Quiche

8 slices white bread
2 lb. Jimmy Dean sausage
9 eggs
1 c. milk
¾ tsp. Mustard
2 c. grated cheddar cheese
1 can cream of mushroom soup
1 small can evaporated milk
Remove crust and cube bread slices. Place in 9x13 pan. Cook and drain sausage; sprinkle over bread. Beat together eggs, 1 cup milk, and mustard. Pour over bread and sausage mixture. Sprinkle grated cheese over all. Cover with foil and refrigerate overnight. Mix soup and canned (not quite all) milk. Spread over mixture in pan. Bake at 325* for 1 ½ hours. Cool 10 minutes before serving.

Coleman Recipe Book 2006,
Submitted by Sharlyn

Chicken Broccoli Casserole

4-5 chicken breasts
2 pkgs. Frozen broccoli spears or 1 ½ -2 lb. Fresh broccoli
2 cans cream of mushroom soup
1 Tbsp. Lemon juice
1 c. mayonnaise
salt to taste
¼ tsp. Curry powder
½ c. grated cheddar cheese
Boil chicken in salted water until tender. Remove skin and bones and cut into pieces. Cook broccoli according to directions on package, but boil only half the time. If fresh broccoli is used, boil in salted water until cooked but still crisp. Drain and place spears in 9x13 pan. Cover with chicken pieces. Salt to taste. Mix soup, mayo, lemon juice and curry powder and pour over chicken and broccoli. Sprinkle grated cheese on top of mixture. Bake at 350* for 30 minutes.

Coleman Recipe Book 2006,
Submitted by Sharlyn

Taco Soup

1 (16 oz.) can tomatoes
1 (16 oz.) can tomato sauce
1 (16 oz.) can kidney beans (with juice)
1 (16 oz) can corn (with juice)
1 lb. Ground beef
1 pkg. Taco seasoning mix
Onion, chopped
Brown beef with onion. Drain off fat. Add remaining ingredients. Simmer 20-30 minutes.

Coleman Recipe Book 2006,
Submitted by Sharlyn

Carmel Corn

½ c. Karo syrup
1 c. brown sugar
1 cube margarine
2 bags microwave popcorn (popped)
Boil Karo syrup, brown sugar and margarine for 1 minute. Pour over popped popcorn and mix. Cool.

Coleman Recipe Book 2006,
Submitted by Sharlyn

Fruit Soup

Bring to a boil and cook until clear:
2 c. water
½ to ¾ c. sugar
7 Tbsp. Instant tapioca
Add:
1 (12 oz.) can frozen orange juice
5 c. water(use juice of fruit and add water to make 5 cups)
1 qt. drained peaches
2 cans mandarin oranges
4 sliced bananas
2 c. strawberries
You can add any other fruits you want (we like pears, grapefruit and fruit cocktail)

Coleman Recipe Book 2006,
Submitted by Sharlyn

Beef and Cheese Bake

1 ½ lb. Ground beef
1 8 oz. Pkg. Cream cheese (softened)
1 can cream of mushroom soup
¼ c. ketchup
1 pkg. Refrigerator biscuits
½ c. onion, chopped
¼ c. milk
1 tsp. Salt
Brown hamburger and onion together in skillet. Blend cream cheese and milk together. Stir in soup, ketchup, and salt. Combine meat and onion and cream cheese mixture together in 2 qt. baking dish. Bake at 375* for 30 minutes. After 30 minutes arrange biscuits on top and bake 15 minutes longer (or until biscuits are brown).

Coleman Recipe Book 2006,
Submitted by Sharlyn

Hawaiian Chicken

5 chicken breasts (boneless are best)
1 pkg. Dry onion soup mix
1 (8 oz.) bottle Catalina dressing
1 (8 oz) jar apricot-pineapple jam
2 Tbsp. Cornstarch.
Place chicken breasts in a 9x13 pan. Combine soup mix, dressing, jam and cornstarch. Pour over chicken breasts. Bake at 350*for about 1 ½ hours. Turn breasts over once. Serve with rice.

Coleman Recipe Book 2006,
Submitted by Sharlyn

Whole Wheat Carrot Cake

4 eggs
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
1 t vanilla
1 1/2 cup whole wheat flour
1/2 cup flour
1 cup chopped walnuts
1 t baking soda
1 t baking powder
1 t salt
1 t cinnamon
1 t all spice
3 cups finely shredded carrots.
Heat oven to 350. Grease and flour 9x13 pan. Beat eggs, sugars, oil, and vanilla. Stir in flours, baking soda, baking powder, salt, cinnamon, and all spice. Mix in carrots and walnuts. Pour into pan. Bake until light brown and top springs back when touched lightly in center, 50-55 minutes. Cool; frost with cream cheese frosting. Frosting: Beat together 3 oz. cream cheese, 1 t vanilla, dash salt, and 2 1/2 cups powdered sugar.

Coleman Recipe Book 2006,
Submitted by Nana

Crazy Fudge Cake

3 cups flour
6 T cocoa
2 cups sugar
1 t salt
2 t baking soda
2 T vinegar
2 cups water
10 T oil
2 t vanilla
Put dry ingredients in bowl and stir well. Add liquid ingredients and mix well. Pour into 9x13 pan. Bake at 350 for 35-40 minutes. Cool and frost with butter icing.

Coleman Recipe Book 2006,
Submitted by Nana

Sautéed Chicken in Mushroom Cream Sauce

4 boneless/skinless chicken breasts
1/4 t salt/pepper
2 T olive oil
1/4 cup chicken broth
1/2 cup heavy cream
2 T Dijon mustard
1 t parsley
1. Sprinkle 4 chicken breasts with 1/4 t salt/pepper. In a large skillet, heat 2 T olive oil over medium-high heat. Add chicken; sauté until cooked through, 10-12 minutes - turning once. Transfer to a plate; keep warm. 2. Pour 1/4 cup chicken broth into hot skillet; cook, stirring until reduced by half, about 1 minute. Wisk in 1/2 cup heavy cream, 2 T Dijon mustard, and 1 t parsley. Cook, whisking, until thickened - about 2 minutes.
3. Pour any accumulated chicken juices into sauce and add chicken to sauce and simmer a few minutes.

Coleman Recipe Book 2006,
Submitted by Nana

Brazed Chicken with Mushrooms

4 boneless/skinless chicken breasts
Salt/pepper
2 T olive oil
1 lb. white mushrooms, sliced 1/2 inch thick
4 garlic cloves, halved
2 1/4 cups chicken stalk
2 T parsley
1. Sprinkle chicken breast with 1/4 t salt and pepper. Heat 1 T oil in large skillet over high heat. Add chicken; cook until lightly brown, 2-3 minutes per side. Transfer to plate.
2. Add 1 T oil to hot skillet. Add mushrooms, garlic, and 1/4 t salt. Cover; cook over medium heat until mushrooms release their juices, 2-3 minutes. Remove lid. Cook over high heat, tossing occasionally, until mushrooms are golden, 4-5 minutes.
3. Add stalk and parsley; cook over medium-high heat until mushrooms are tender and liquid has reduced, 8-10 minutes.
4. Return chicken to skillet. Cover; simmer over low heat until chicken is cooked through, 10-12 minutes. Serve. *This recipe can be made with pork cutlets instead of chicken.

Coleman Recipe Book 2006,
Submitted by Nana

Chicken Parmigiana

3/4 cup plain bread crumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets or 4 boneless/skinless chicken breasts (halved horizontally)
Salt & Pepper
1 large egg, lightly beaten
2 cups jarred tomato sauce
1/4 cup olive oil
6 oz. Mozzarella cheese, 8 slices
1. Heat broiler. Combine bread crumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 t salt and 1/4 pepper. Dip chicken into beaten egg, then dredge in bread crumb mixture, turning to coat both sides.2. Spread tomato sauce onto the bottom of a 10x15 baking dish. Heat 2 T oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet. Cook until golden, 1-2 minutes on each side. Using a spatula, transfer brown cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets. 3. Top each cutlet with a slice of Mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly brown in spots. 5-8 minutes. Serve immediately.

Coleman Recipe Book 2006,
Submitted by Nana

Triple Chocolate Bundt Cake

1 chocolate cake mix
1 small pkg chocolate pudding
4 eggs
1/2 cup oil
1/2 cup water
8 oz. sour cream
2 cups chocolate chips
Blend all ingredients together with hand mixer. Pour into a greased bundt pan. Bake at 350 for 50-55 minutes.

Coleman Recipe Book 2006,
Submitted by Nana

Chicken Rice Soup

Stew 1 hen in 4 qts. water to make broth. Use 1 qt. broth, 1 chicken bullion cube, 1/2 cup chopped celery, 1/2 cup chopped onion, and 3/4 cup grated carrots. Cook about 15 minutes. Melt about 4 T butter and put in enough flour to make paste. Add to broth. Add 1 1/2 cups cooked rice, 1/2 can evaporated milk, 1/2 t curry powder, and 1/4 chicken stripped from the bones. Simmer 5 minutes and season to taste with salt and pepper. **If I'm in a hurry, I just use a small pkg of boneless/skinless chicken breasts and boil in 1 qt. of water.

Coleman Recipe Book 2006,
Submitted by Nana

Sausage Potato Skillet

1 lb Polish sausage, cut into 1 inch pieces
4-5 potatoes, sliced thin
1 medium onion, sliced thin
2 T prepared mustard
2 cups water
2 beef bullion cubes
Sauté onions and potatoes in lightly oiled skillet for a few minutes. Add water, bullion cubes, mustard, and pepper to taste. Stir; bringing to a boil. Add sausage, lower heat, cover and simmer for 15-20 minutes or until potatoes are soft.

Coleman Recipe Book 2006,
Submitted by Nana

Sausage Gravy

Brown sausage. Add 2 T-1/4 cup flour, mix well. Add 1 or 2 cans evaporated milk, and regular milk until desired amount. Sprinkle with black pepper. Simmer and stir often for 10 minutes. Serve over biscuits.

Coleman Recipe Book 2006,
Submitted by Nana

Biscuits

2 cups flour
1 T baking powder
2 t sugar
1/2 t cream of tartar
1/4 t salt
1/2 cup shortening, margarine or butter
2/3 cup milk
Preheat oven to 450. In a bowl, stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir until dough clings together. On a lightly floured surface, kneed dough gently for 10 to 12 strokes. Roll or pat dough into 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter, dipping cutter into flour between cuts. Transfer biscuits to a baking sheet. Bake for 10 to 12 minutes or until golden.

Coleman Recipe Book 2006,
Submitted by Nana

Chicken Pot Pie

1 3lb whole chicken
2 cups water
2 carrots, sliced
2 stalks celery, sliced
1 onion, cut in wedges
2 chicken bullion cubes
1/8 t pepper
1/4 cup margarine
1/4 cup flour
1 pkg frozen peas
1 recipe biscuits (or store bought)
Combine chicken, water, carrots, celery, onion, bullion, and pepper in pot. Bring to a boil. Lower heat and let simmer, covered for 30 minutes. Remove chicken. Cool, skin, and de-bone. Cut into bite size pieces and reserve. Strain cooking liquid, reserving vegetables. Melt margarine in pot; blend in flour. Stir in cooking liquid. Cook over medium heat until sauce thickens and bubbles. Add peas and bring to boil. Stir in vegetables and chicken. Pour mixture into a greased baking dish. Top with thinly rolled out biscuits. Bake at 425 for 15 minutes.

Coleman Recipe Book 2006,
Submitted by Nana

Hot Dog Casserole

1/4 cup margarine
2 T chopped onion
1/4 cup flour
1/2 t garlic salt
1/2 t dry mustard
1 lb package hotdogs, cut up
1 can evaporated milk
1 cup milk
1 cup peas, optional
1/4 cup grated parmesan cheese
2 T parsley flakes
4 cups cubed, boiled potatoes
In sauce pan, melt margarine. Sauté onion until tender. Add flour, garlic salt, and mustard and stir until smooth. Slowly add evaporated milk and milk, stirring constantly. Bring to boil and let boil for 1 minute. Remove from heat, add cheese, parsley, and peas. Stir to mix well. Add potatoes and hotdogs. Stir gently to mix well. Pour into a buttered casserole dish and bake at 350 for 30-40 minutes.

Coleman Recipe Book 2006,
Submitted by Nana

Butter Crescent Rolls

1/2 cup milk
1/2 cup butter
1/3 cup sugar
3/4 t salt
1 pkg dry yeast
1/2 cup warm water
1 egg, beaten
4 cups flour (about)
Scald milk and pour over butter, sugar, and salt in a large bowl. Cool to luke warm. Sprinkle yeast on warm water, stirring to dissolve. Add egg, yeast, and 2 cups flour to milk mixture; beat with electric mixer at low speed for about 1 min. Then beat at medium speed until thick (about 2 min). Add enough of the remaining flour and mix with spoon or hands to make a dough that leaves the side of the bowl. Turn onto a lightly floured board and kneed gently. Put into a greased bowl; invert to grease top of dough. Cover and let rise in a warm place until doubled in size, about 1 hour. Turn dough onto board; divide in half, then cover and let rest 10 minutes. Roll each half to make a 12 inch circle, cut into 12 wedges. Roll wedge from wide end, put pointed end down on greased baking sheet. Curve slightly to make crescent. Cover with towel, let rise in warm place about 3 minutes. Bake at 400 for 15 minutes. Makes 24 rolls.

Coleman Recipe Book 2006,
Submitted by Nana

Striped Delight

Classic Coleman Recipe

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted margarine
1 8oz pkg cream cheese, softened
1/4 cup sugar
2 T milk
1 8oz container Cool Whip, thawed
2 pkgs, 4 serving size instant chocolate pudding
3 1/2 cups cold milk
Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 9x13 pan. Beat cream cheese with 1/4 cup sugar and 2 T milk until smooth. Fold in half of the whipped topping. Spread over crust. Prepare pudding as directed on package using 3 1/2 cups of milk. Pour over cream cheese layer. Chill several hours or over night. Spread remaining whipped topping over pudding. Garnish with grated chocolate or chopped nuts if desired.

Swedish Apple Pie

Fill pie pan 2/3 full of peeled, sliced apples.
Sprinkle sugar and cinnamon on apples.
In a small bowl, combine 3/4 cups melted butter, 1 cup sugar, 1 cup flour, 1 egg, 1/2 cup chopped nuts, and a pinch of salt.
Pour over apples. Bake at 350 for 45 minutes.

Louisiana Baked Beans

Fry hamburger
Add: onion, green pepper, BBQ sauce, Ketchup, mustard, brown sugar, Tabasco, canned baked beans. Simmer slowly.

Pickled Red Beets

1 can beets
¼ c. vinegar
¼ t. salt
½ c sugar
1 heaping T. brown sugar
Bring to boil. Add to beets and hard boiled eggs.

White Chili

Boil 20 minutes:
2 ½ c. water
1 t. lemon pepper
1 t. cumin
4 chicken breasts
Sauté 1 garlic, 1 c. onion in butter. Add: 16 oz. white corn, 2 cans green chilies, 1 t. cumin, 3 T. lemon juice, 2 cans Great Northern beans. Serve in bowl with chips and cheese.

Coleman Recipe Book 2006,
Submitted by mandy

Pumpkin Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

These are one of my favorite cookies. I made them for Thanksgiving and EVERYONE at my mom's house loved them. The recipe came from foodnetwork.com.
Posted by Gina

Stan's Sauce

2 red bell peppers
2 yellow bell peppers
1 onion
1 or 2 cloves of garlic
1 package Johnsonville sweet Italian sausage
white grape juice
plain can tomato sauce (I believe it's an 8 ounce can)
1 pint of cream
1 Tbsp. sugar
rosemary
fresh basil
Remove casing from sausage and brown. Cut up peppers and onion and cook in the white grape juice. Boil it down til it's nice and pastey and sugary. Add the tomato sauce, cream, sugar, and herbs. Cook it til it's ready. So yummy over some whole wheat penne pasta!

Posted by Gina

This is SO yummy! So sweet! Enjoy! (Stan is a friend of ours who served his mission in Italy. He learned this from one of his companions, so they call it Mission Sauce.)

Marge's Sloppy Joes

Boil:
Chopped onion
Celery
green pepper
until tender Cook: hamburger Add: 1 can tomato soup, brown sugar, ketchup, and Worchester shire sauce

Coleman Recipe Book 2006,
Submitted by Mandy

Meat Marinade

In blender:
1 large onion
1 large garlic
1 c. soy sauce
1 c. water
½ c. lemon juice
4 T. brown sugar
Marinate with chicken or pork chops. Then grill.

Coleman Recipe Book 2006,
Submitted by Mandy

BBQ Sauce

½ c. brown sugar
12 oz. chili sauce
¼ c. balsamic vinegar
2 T. Worcestershire
2 T. Dijon mustard
1 t. hot sauce
Combine all ingredients in a pot. Boil and then simmer. Serve with ribs or pulled pork.

Coleman Recipe Book 2006,
Submitted by Mandy

Beef and Barley Soup

Simmer: 30 mins
1 lb. browned hamburger
5 c. water
14 ½ oz v-8
1/3 c. barley
1/3 c. split peas
½ c. diced onion
1 T. beef bouillon
¼ t. pepper, basil and oregano
Add: ¾ c. celery, ½ c. carrots. Simmer additionally 30 minutes

Coleman Recipe Book 2006,
Submitted by Mandy

Strawberry Delight

Line pie pan with angel food cake. Fill pan with strawberries.
Boil till thick:
¾ c. sugar
2 T. cornstarch
1 ½ c. water
Add: 1 small box strawberry jello. Pour over berries and cake. Chill and serve.

Coleman Recipe Book 2006,
Submitted by Mandy

Chocolate Cherry Cake

1 pkg. chocolate cake mix
1 can cherry pie filling
2 eggs
1t. almond extract
Mix ingredients. Bake at 350 degrees 30-35 minutes in greased pan.

Coleman Recipe Book 2006,
Submitted by Mandy

New York Cheesecake

16 oz. cream cheese
16 oz. cottage cheese
16 oz. sour cream
6 eggs
1 ½ c. sugar
2 T. lemon juice
3 T. flour
2 t. vanilla

Bake in 350 degrees for 1 hour in a spring form pan. Leave in oven 2 hours after turning oven off.

Topping:
1 c. mashed blueberries
1 c. sugar
3 T. cornstarch
½ c. water
Cook till thick

Coleman Recipe Book 2006,
Submitted by Mandy

Apple Streusel

1 yellow cake mix
2 eggs
½ lemon extract
1 can apple pie filling
Topping:
¼ melted margarine
½ c. sugar
½ c. flour
½ t. cinnamon
Mix 1st 4 ingredients pour into a greased 9x13. Mix toppings and sprinkle over. 350 degrees 42-47 minutes.

Coleman Recipe Book 2006,
Submitted by Mandy

Microwave Peanut Brittle

In 1 ½ qt. casserole stir together:
1 c. sugar
½ c. corn syrup
Raw peanuts
1/8 t. salt
Microwave 4 minutes. Stir in 1 c. roasted, salted peanuts. Microwave 3-5 minutes, until light brown. Add 1 tsp. margarine1 tsp. vanilla. Blend well, microwave 1-2 minutes more. Peanuts will be lightly browned and syrup very hot. Stir in gently until light and foamy1 tsp. baking soda. Pour onto lightly greased cookie sheet. Let cool ½-1 hour. When cool, break into small pieces. Makes about 1 pound.

Coleman Recipe Book 2006,
Submitted by Mandy

Individual Home Made Ice Cream

½ c. whole milk
2 T. sugar
¼ t. vanilla
Place in small freezer Ziplock bag

Put the small ziplock bag inside a large ziplock bag. Fill large bag half full of ice cubes and 5 T. Salt. Seal bag and work with hands, shaking and turning until ice cream forms. Can be eaten immediately or frozen. You can add cookie crumbs or sprinkles or whatever!

Coleman Recipe Book 2006,
Submitted by Mandy

Stuffed Zucchini

4 small zucchini
3 T. olive oil
½ c. chopped onion
garlic
½ C. mushrooms, chopped
2 oz. cream cheese
1 egg
½ c. parsley
½ c. parmesan
Salt and pepper

***Boil or steam zucchini for 5 min. Slice zucchini lengthwise. Scoop out pulp. In oil, cook onions, garlic, mushrooms and pulp until no liquid. Add cheese, egg, parsley and cheese. Season to taste. Spoon into Zucchini shells. Sprinkle with parmesan. 350 degrees 10-20 minutes. Brown under broiler.

Coleman Recipe Book 2006,
Submitted by Mandy

Black Bottom Squares

Filling:
8 oz softened cream cheese
1 egg
1/2 cup sugar
1/4 t salt
6 oz semi-sweet morsels
Mix well.
Batter:
1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 t baking soda
3/4 t salt
1 cup water
1/3 cup oil
1 T vinegar
1 t vanilla

Mix dry ingredients together. Add remaining ingredients. Spread onto ungreased 9x13 pan. Build up batter around edges of pan so that it will rise up evenly. Drop filling by table spoons. Swirl gently with a knife. Bake at 350 for 30-35 minutes. Cool 1/2 hour before cutting. Refrigerate left-overs.

Coleman Recipe Book 2006,
Submitted by Mandy

Peanut Butter Playdough (edible)

1 cup peanut butter
1 cup white Karo or honey
1 1/4 cup powdered milk
1 1/4 cup powdered sugar
Mix above ingredients together. If mixture is too dry, add extra peanut butter. If too sticky, add extra dry milk.

Coleman Recipe Book 2006,
Submitted by Mandy

Sesame Chicken

6 boneless, skinless chicken breasts
1/2 cup soy sauce
2 T sesame seeds
1/2 cup Italian dressing
4 T lemon juice
1/2 t garlic
Marinate for at least 1 hour. Grill and baste. May also be skewered with onions, green peppers, and mushrooms.

Coleman Recipe Book 2006,
Submitted by Mandy

Split Pea Soup

1 pkg split peas
2 stocks chopped celery
2 chopped carrots
1 pkg small diced ham
Place in crock pot that is about 2/3 full of water. Let sit all morning on high. Add more water as needed. After soft, add chicken bullion, salt, pepper, 1 can evaporated milk and stir until blended. Add garlic and onion powder to taste. *It may help to run the mixture through a blender for better consistency.

Coleman Recipe Book 2006,
Submitted by Mandy

Imperial Chicken

6 boneless chicken breasts
1 stick of margarine, melted
1 tsp garlic (combine with margarine)
Combine 2/3 cup bread crumbs and parmesan cheese.
Dip chicken in butter/garlic mixture and then in crumbs. Pour remaining butter over chicken. Bake at 350 for 40 minutes.

Coleman Recipe Book 2006
Submitted by Mandy

Cheeseburger Soup

In a pot boil until soft (but not mushy):
3 cups of water
2 cups cubed peeled potatoes
2 small carrots chopped

Then add:
2 beef bullion cubes
2 cups milk
1 can evaporated milk
Onion powder to taste
Salt and pepper
Grated cheddar cheese
In another pan, brown 1 lb. ground beef with garlic (I use minced garlic) and add to pot. Thicken soup by making a flour and butter paste. I like to add cooked bacon to this soup, it's delicious.

Coleman Recipe Book 2006,
Submitted by Mandy and Debra

Crock-Pot Chili

1 lb Ground Beef
2 Cups chopped onions
1can (29 oz) tomato puree
1can each (about 15 oz each) black beans, red kidney beans and chickpeas, rinsed
1 can (14 1/2 oz) zesty diced tomatoes with green chilies
3 Tablespoons chili powder
1 tablespoon chopped garlic
1 teaspoon each cumin and salt
Serve with: sour cream, shredded cheese, and green onions

1. Cook beef in large skillet.( I drain the fat if there is any)
2. Transfer to slow cooker. Stir in remaining ingredients.
3. Cover and cook on high 3-4 hours or on low 8-10 hours. (I usually blend my onions and tomatoes in my blender to make my puree. 1 can of diced tomatoes and 1 can diced chili's are what I add instead of the zesty diced tomatoes...same thing...I sometimes omit the chickpeas.)

Coleman Recipe Book 2006,
Submitted by Mandy

Old Fashion Beef Stew

2lbs beef cubes
4 cups water
T lemon juice
t Worcestershire sauce
t minced garlic
1 medium diced onion
T salt
t sugar
1/2 t paprika
1/2 t pepper
chopped carrots
diced potatoes
chopped celery

Brown meat. Place meat in crock-pot along with remaining ingredients on high for about an hour and then on low for the rest of the day. If you start this in the morning, it should be done by dinner time. Thicken broth with cornstarch and water.

Coleman Recipe Book 2006,
Submitted by Mandy

Crustless Mushroom Quiche

2 cups sliced mushrooms
1 onion - diced
2 cups chopped frozen spinach - thawed and drained
8 egg whites
2 cups milk
1/4 cup parmesan cheese
2 cups Swiss cheese (approximately 1/2 lb)
1 tsp. nutmeg
salt & pepper to taste

Heat skillet on medium heat. Sauté onion and mushrooms in 2 T. butter for approximately four minutes. Add spinach and continue to cook for 2-3 minutes longer. In a medium bowl, combine remaining ingredients and whisk together. Add ingredients from skillet to bowl and mix. Pour into a greased 9x13 dish and bake for 45 minutes at 350.

Coleman Recipe Book 2006,
Submitted by Mandy

Chocolate Mousse

Crust:
1 box Oreo cookie crumbs
½ c. melted butter
Make a crust in a spring form pan by adding 1 box Oreo cookie crumbs and 1/2 cup melted butter. Mix and pat down to make a crust that goes on the bottom and halfway up the side of the spring form pan. Refrigerate while preparing filling.

To make the filling:
16 oz. semisweet morsels
2 whole eggs
4 egg yolks
2 c. whipping cream
6 T. powdered sugar
4 egg whites

Microwave 12 oz semi sweet chocolate morsels then add and stir in 2 eggs and 4 yokes, reserving egg whites for later. Set aside. In a large bowl whip cream until firm, and then whip in powdered sugar. In separate bowl whip reserved 4 egg whites. Add a small amount of whipped cream and whipped egg whites to chocolate. Combine well. Add remainder of cream mixtures to chocolate. Pour into chilled crust. Refrigerate. Mousse can be topped with additional whipped cream

Coleman Recipe Book 2006,
Submitted by Mandy

Chicken Enchilada Soup

3-4 Chicken breasts
3 cups water
1/2 cup onion
1 cup enchilada sauce
Minced garlic
16 oz Velveeta
4 cups chicken broth
1 t. salt
1 cup masa harina
1 t. chili powder
1 t. cumin

I put my chicken breasts in some water in my crock pot and leave it sit all day until I am ready to assemble the soup. In a large pot sauté onion and garlic. Add 4 cups chicken broth from cooked chicken. Combine 2 cups water with 1 cup masa and whisk until blended. Add to soup. Add remaining water, enchilada sauce, cheese and spices. Simmer for 30- 40 min.
I garnish with shredded cheese, green onion, sour cream, and tortilla chips.

Coleman Recipe Book 2006,
Submitted by Mandy

Mexican Casserole

Brown in a large frying pan:
1- 1 1/2 pound ground beef
1 chopped onion
1 chopped green pepper

Add:
1 can Ranch Style Beans
1 can diced tomatoes
1can diced green chilies

In a 9X13 Pan:
Put a large spoonful of meat mixture on the bottom.
Put 2 flour tortillas on top then fill in the gaps with a torn tortilla.
Put 1/2 meat mixture on top of tortillas.
Put grated Monterey Jack cheese over the meat mixture.
Repeat layers ending with cheese. Add one can cream of mushroom soup on top.
Bake at 350 for 45 min to 1 hour

Coleman Recipe Book 2006,
Submitted by Mandy

Pulled Pork Sandwiches

This is really easy! Get a pork shoulder or pork loin (whatever size will fit in your crock-pot) rub some salt, pepper, brown sugar, and garlic salt all over it(you can use other seasonings if you like) put in crock-pot. Add BBQ sauce (you can use any kind you want, but I really like baby ray's) about half way up the pot. Then add water to fill rest of way. Put cooker on low and let it cook all day!! i like to turn pork every hour and add a little more salt and BBQ sauce while I’m doing that. When you can pull pork apart easily with a fork...it's ready! Remove pork and let cool a little. Then start to shred pork by pulling it apart with a fork and put in a bowl. When finished, I like to drizzle a little more BBQ sauce over pork. Then I serve with Kaiser rolls and mom's potato salad!!!

Coleman Recipe Book 2006,
Submitted by Maggie

Spinach Stuffed Shells

2 Tbls oil
1 28oz. can tomatoes, diced
6 oz. can tomato paste
2 t. brown sugar
1 sm onion, diced
1 t. oregano leaves
12 oz.package jumbo shells
10 oz. frozen chopped spinach(you can use more or less)
15 oz.pkg ricotta cheese
8 oz shredded mozzarella cheese

Sauté onion in oil till tender; add tomatoes, paste, sugar, oregano, and salt and pepper to taste. Heat to boiling; reduce to simmer for 20 min. meanwhile, cook shells per package instructions. Thaw spinach in microwave and squeeze all the water out. Mix cheeses, spinach, and salt and pepper to taste. Fill shells with spinach mixture. Put 1/2 of tomato mixture in 13x9 pan. Arrange shells on top. Top mixture with remaining tomato sauce. Cover and bake at 350 for about 30 min.

Coleman Recipe Book 2006,
Submitted by Maggie

Triple Fudge Brownie Cake

**Paul's favorite

1-Large Chocolate Pudding Mix (Cook and Serve, not instant)
3-Cups evaporated milk
1-Duncan Hines Devils Food Cake Mix (Dry)
1-12 oz. Bag Semi-Sweet Mini Chocolate Chips
Grease and Flour for baking pan. Mix in a heavy sauce pan over medium/medium high heat on stove, stirring constantly, the pudding mix and evaporated milk until it comes to a rolling boil, then remove from heat. Add dry cake mix and mix with electric mixer or heavy wire whisk until thoroughly mixed (should be very thick & sticky). Grease and flour a 9 x 13 cake pan, spread prepared mixture (pudding & cake mixed earlier) evenly into pan. Top with chocolate chips (generally use whole bag or add to taste). (Paul likes to mix half a bag in with the batter mix.) Preheat oven to 350º, bake mix for 35 minutes (check with toothpick, but toothpick shouldn't be totally clean. Remove from oven, let stand to cool. Before cutting, place in fridge for 1 hour (aids in cutting process, at room temp dessert is very sticky/chewy).

Coleman Recipe Book 2006,
Submitted by Gina

Rice Lasagna

**One of Paul's favorites!

4 cups instant rice
4 cups water
1 1/2 cans of Hunts spaghetti sauce
1 large container of small curd cottage cheese
1 lb. shredded mozzarella cheese
1 1/2 lbs. hamburger meat
Preheat oven to 350º. Bring 4 cups of water to a boil. Add 4 cups of instant rice, cover with lid and take off heat. Cook hamburger meat until thoroughly cooked. Then add 1 1/2 cups Hunts spaghetti sauce. Mix 1 large container of cottage cheese with 1 lb. shredded mozzarella cheese in a large bowl. Spray bottom of 13 x 9 baking pan with cooking spray. Lay a thin layer of meat/sauce mix on the bottom of the pan. Add the rice in one large layer. Then add a portion of the cheese blend, save enough of the cheese blend to add a thin layer on the very top. Add the remaining meat/sauce mix. Then finish with the remaining cheese blend. Cover baking pan with foil and cook for 45 minutes to an hour, until cheese is melted on top.

Coleman Recipe Book 2006,
Submitted by Gina

Tuna Biscuit Load

Sift: 2 cups flour, 3 tsp. baking powder, 1 tsp. salt
Filling: 1 can tuna, 1 cup cooked peas, 1 cup shredded cheese
Mix 1/3 cup cooking oil, 2/3 cup milk, ¾ tsp. vinegar
Pour cooking oil, milk, and vinegar into measuring cup, but do not stir. Pour all at once into flour mixture and stir with fork until mixture cleans sides of bowl. Knead 10 times without adding any more flour. Roll out into rectangle and put on ungreased baking sheet. Combine filling and spread down center of biscuit dough. Wrap remaining dough around tuna mixture and pinch together at edges to seal. Bake at 425 for 20-25 minutes. Serve hot. Use heated can of undiluted cream of mushroom soup as sauce over top.

Coleman Recipe Book 2006,
Submitted by Gina

Taco Soup

1 lb. ground beef
1 onion chopped (or less)
1 pkg. Hidden Valley ranch mix
1 pkg. Taco seasoning
15-oz. can kernel corn
15-oz. can red kidney beans
15-oz. can black beans
2 15-oz. cans crushed tomatoes
Brown meat and add onion. Put all ingredients in crock pot and cook on high for 3-4 hours.

Coleman Recipe Book 2006,
Submitted by Gina

Pizza Dough

Classic Kimble Recipe

1 cup lukewarm water
1 Tbsp. yeast
1 tsp. salt
1 tsp. sugar
2 Tbsp. oil
1 ½ cups flour
Dissolve yeast in water. Add salt, sugar, oil, and flour. Knead (can use dough hook on Kitchen Aid or other type of mixer). Spread onto greased pizza pans (this makes two pizzas, or you can use it for just one with a really thick crust). Add toppings of choice and bake at 425 for 10-15 minutes, or until crust is brown and cheese is melted. Alternative topping suggestions: BBQ Chicken Pizza: spread bbq sauce on crust, add cooked chicken, red onions (if desired), and cheese (I like a blend of yellow and white cheeses, such as cheddar and mozzarella or Colby and Monterey jack.) Chicken Alfredo Pizza: spread alfredo sauce on crust, add cooked chicken, and cheese. Ranch Pizza: spread ranch dressing on crust, add pepperoni and cheese.

Coleman Recipe Book 2006,
Submitted by Gina

Squash Casserole

2 cups cooked squash, drained and mashed (can use a mixture of green and yellow)
6 Tbsp. butter or margarine
1 tsp. salt
1 cup chopped onion
1 cup canned milk
2 eggs, beaten
½ tsp. pepper
1 cup grated cheddar cheese
2 cups crushed club or Ritz crackers
Mash cooked squash, and mix with other ingredients. Pour into well-greased dish. Bake at 375 degrees uncovered for 45 minutes.

Coleman Recipe Book 2006,
Submitted by Gina

Creamy Vegetable Casserole

1 package (16 oz.) frozen broccoli, carrots, and cauliflower
1 can condensed cream of mushroom soup, undiluted
1 carton (8 oz.) spreadable garden vegetable cream cheese (regular cream cheese also works fine)
½ to 1 cup seasoned croutons
Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. Transfer to a greased 1 qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375 for 25 minutes, or until bubbly.

Coleman Recipe Book 2006,
Submitted by Gina

Poppyseed Chicken

4-6 chicken breasts
1 can cream of chicken soup
1 cup sour cream
1 ½ stacks of Ritz or Club Crackers, crushed
1 ½ cubes of butter or margarine
2 tsp. poppy seed
Boil chicken and cube. Place in bottom of greased casserole dish. Mix soup and sour cream over stove. When mixed well, pour over chicken. Melt the butter and mix with the crushed cracker and poppy seed. Pour over chicken. Bake at 350 degrees for 30 minutes. I have used dill weed and celery weed instead of the poppy seed for a different flavor.

Coleman Recipe Book 2006,
Submitted by Gina

Creamy Potato Soup

3 Tbsp. butter
1 onion, diced
4 large potatoes, cubed
3 Tbsp. parsley, chopped
3 stalks celery and leaves, chopped
2 large carrots, chopped or grated
2 tsp. salt
¼ tsp. paprika
1 ½ cups boiling water
White sauce
Sauté onion in butter until tender. Add remaining ingredients except white sauce and cook until vegetables are tender. Add white sauce and stir until blended.
White Sauce: 4 cups milk, 2 Tbsp. flour, 1 tsp. salt, 4 Tbsp. butter, 2 chicken bouillon cubes, ¼ tsp. pepper. Mix ½ cup milk with flour. Heat remaining milk to boiling. Add flour mixture and stir constantly until thickened. Add remaining ingredients and stir until bouillon cubes are dissolved.

Coleman Recipe Book 2006,
Submitted by Gina

Crispy Chicken

1 ½ cups crisp rice cereal, coarsely crushed
2 Tbsp. all-purpose flour
½ tsp. salt
¼ tsp. dried thyme
¼ tsp. poultry seasoning
¼ cup butter or margarine, melted
4 boneless skinless chicken breast halves
In a bowl, combine cereal, flour, and seasoning. Place butter in another bowl. Dip chicken in butter, then into cereal mixture. Place in a greased 11 x 7 x 2 inch baking pan. Drizzle with remaining butter. Bake, uncovered, at 400 degrees for 20-25 minutes or until juices run clear.

Coleman Recipe Book 2006,
Submitted by Gina

Tangy Pineapple Chicken

4 boneless skinless chicken breast halves
1 tsp. dried thyme
½ tsp. salt
1/8 tsp. pepper
1 Tbsp. vegetable oil
1 can (20 oz.) sliced or chunk pineapple
1 Tbsp. cornstarch
¼ cup Dijon mustard
¼ cup honey
2 garlic cloves, minced
Hot cooked rice
Sprinkle chicken with thyme, salt, and pepper. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. If using pineapple rings, cut in half and set aside. Combine cornstarch and 2 Tbsp. pineapple juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return chicken to pan. Top with pineapple and heat through. Serve over rice.

Coleman Recipe Book 2006,
Submitted by Gina

Baked Corn

1 can cream style corn
1 can whole kernel corn, drained
1 cup sour cream
2 Tbsp. sugar
1 stick margarine
2 eggs
1 box Jiffy corn muffin mix
Mix all ingredients together. Bake in a shallow glass dish at 375, for about 45 minutes.

Coleman Recipe Book 2006,
Submitted by Gina, Originally from SIL Sara

Chicken and Rice

4-6 chicken breasts, frozen
1 box chicken flavored Rice-a-Roni (generic brand is fine)
2 cans cream of mushroom soup (can also use cream of celery or cream of chicken, or a combination)
1 ½ cans water1 stick margarine
Grease bottom of 9 x 13 pan using stick of margarine. Sprinkle rice evenly into pan. Sprinkle seasoning packet evenly over rice. Place chicken breasts on top of rice (You can leave them whole, or cut up. I like them cut into bite size pieces. This cuts down on some of your baking time too.) Melt remainder of margarine and pour over chicken. Mix soup and water. Pour over rice and chicken. Bake at 350, approximately 1 ½ hours. Make sure to check it periodically and stir it so your rice gets fully cooked.

Coleman Recipe Book 2006,
Submitted by Gina, Originally from my SIL Sara

Brown and Serve Rolls

1 pkg. yeast
¾ cup water at 110-115 degrees¾ cup
scalded milk, cooled
¼ cup sugar
2 ¼ tsp. salt
¼ cup oil
4 ½ cups flour
Dissolve yeast in the water. Stir in the milk, salt, and oil; add 2 ½ cups flour. Beat with mixer until smooth. Mix in the rest of the flour (you may need more flour than what is called for) until smooth and soft. Cover and let rise 1 ½ hours. Punch down. Shape into 24 balls. Place on cookie sheet. Cover and let rise 2 ½-3 hours. Heat oven to 275 degrees. Bake 20-30 minutes. DO NOT LET THEM BROWN! Remove from sheet and let cool. Place in freezer plastic bag and store in freezer until serving time. Take out of freezer and brown while frozen in 400 degree oven for 7-10 minutes.

Coleman Recipe Book 2006,
Submitted by Gina

Yummy Bars

1 cube margarine
1 ½ cups crushed graham cracker crumbs
1 can sweetened condensed milk
1 12-oz. pkg. chocolate chips
1 cup peanut butter chips or butterscotch chips
1. Melt margarine in 9 x 13 pan.
2. Sprinkle crumbs over margarine.
3. Pour condensed milk over crumbs.
4. Sprinkle chocolate and butterscotch chips over milk.
5. Press ingredients down in pan.
6. Bake at 350 degrees for 25 minutes.
7. Allow to cool and set for 3-4 hours.

Coleman Recipe Book 2006,
Submitted by Gina

Texas Beef Skillet

1 lb. ground beef
1 can diced tomatoes
½ cup uncooked rice
1 ½ tsp. chili powder
¾ cup chopped onion
1 can Chili Hot Beans (Bush’s)(We use mild and that's fine.)
3 Tbsp. chopped green pepper
½ tsp. garlic salt
Shredded cheddar cheese
Corn chips
Brown beef and drain. Cook rice. Combine all ingredients, except cheese and chips. Simmer 20 minutes. Top with cheese and simmer until cheese melts. Serve with corn chips.

Coleman Recipe Book 2006,
Submitted by Gina, Originally from my SIL Sara

Chicken Club Squares

2 pkgs crescent rolls (Roll out and press flat onto a baking sheet. Bake according to pkg directions)
2 Tbsp. mayonnaise
1 8-oz cream cheese
1 clove garlic, minced
1 tsp. dill mix
Mix together and spread on cooled rolls.

1 can chunk white chicken, drained
Cucumber; sliced
Tomatoes; cut up
Bacon; fried
Cheddar cheese
Add on top and cut into squares.

Coleman Recipe Book 2006
Submitted by Gina

Oreo Cookies

1 Devil's Food cake mix
2 eggs
3/4 sup shortening or butter
Mix cake mix, eggs, and shortening until well blended. Place 12 cookies in round balls on cookie sheet. Bake at 350º for 10 minutes.
Filling: 1/4 cup butter, 4 oz. cream cheese, 1 1/2 cup powdered sugar
Mix butter, cream cheese, and powdered sugar with electric mixer till well blended. Once cookies have cooled, place filling between two cookies.

Coleman Recipe Book 2006,
Submitted by Gina

Sweet and Sour Chicken

4 boneless, skinless chicken breasts cut into small chunks
1 beaten egg
1/4 cup flour
Butter
Dip the chicken chunks into the beaten egg and then into the flour. Fry in butter until sides are golden brown (about 3-4 minutes). Put partially cooked chicken into a 9 x 13 pan; set aside.
3 Tbsp. soy sauce
1 cup sugar
1/2 tsp. salt
3 Tbsp. water
1/3 cup vinegar
In a pan on the stove, combine the above ingredients and heat on low until sugar dissolves. Pour half of the mixture over the chicken. Bake at 350º for 10 minutes. Put the rest of the sauce on the chicken and continue to bake for about 5-10 minutes. Serve over rice.

Coleman Recipe Book 2006,
Submitted by Gina

Crepes

1 cup flour
3 eggs
1 cup milk
1 tsp. vanilla
Mixture must be thin. Beat 3 minutes with mixer. Heat frying pan with 1/2 tsp. butter. Pour in 1/2 cup at a time. Brown; flip and serve with jellies, syrup, fruit, Nutella, or whipped cream. Fold in half; sprinkle with sugar.

Coleman Recipe Book 2006,
Submitted by Gina

Crescent Rolls

3 Tbsp. yeast
1 3/4 cup warm water
1/2 cup sugar
1/2 cup oil
Mix. Let rest for 2 minutes.
Add: 2 eggs 1 tsp. salt. Stir. Add 5-6 cups flour. Knead until smooth. Divide into 2 balls. Roll each ball into a circle. Cut circle into parts like a pizza. Roll up as you would a crescent roll. (You can add cheese and pepperoni in the middle to make great pepperoni rolls.) Let raise after shaping 15-20 minutes or more. Bake at 375º for 10-12 minutes or until golden brown.

Coleman Recipe Book 2006,
Submitted by Gina, Originally from my sister Val

Sour Cream Chicken Enchiladas

1 cup sour cream
1 can cream of chicken or mushroom soup
About 2 chicken breasts (canned chicken works fine as well)
grated cheese
Tortillas
Cut up chicken and cook in frying pan, add sour cream and cream of chicken. Spoon into tortilla and add cheese on top. Roll up and put into baking pan. Makes about 10. Pour any extra soup mixture over top and sprinkle on more cheese. Bake uncovered at 350 for 20 minutes.

Coleman Recipe Book 2006,
Submitted by Gina

Coffee Cake

1/4 cup salad oil
1 beaten egg
1/2 cup milk
1 1/2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Spicy Topping (Combine 1/4 cup brown sugar, 1 Tbsp. melted butter/margarine, 1 Tbsp. flour, 1 tsp. ground cinnamon, and 1/2 cup broken nuts(optional)Combine salad oil, egg, and milk. Sift together dry ingredients; add to milk mixture; mix well. Pour into greased 9x9x2-inch pan. Sprinkle with Spicy Topping. Bake at 375 about 20 minutes.

Coleman Recipe Book 2006,
Submitted by Gina

Snickerdoodle Drink

1 cups hot milk
4 Tbsp. sugar
1 tsp. vanilla
1/2 tsp. cinnamondash of nutmeg
Blend together.

Coleman Recipe Book 2006,
Submitted by Gina

S'more Clusters

6 milk chocolate candy bars, broken into pieces
1 1/2 tsp. vegetable oil
2 cups miniature marshmallows
3 whole graham crackers, broken into bite-size pieces
In a large microwave-safe bowl, toss chocolate and oil.
Microwave, uncovered, at 50% power for 1 1/2 - 2 minutes or until chocolate is melted, stirring once. Stir in marshmallows and graham crackers.
Spoon into paper-lined muffin cups (about 1/3 cup each). Refrigerate for 1 hour or until firm.

Coleman Recipe Book 2006,
Submitted by Gina

Butterscotch Bars

1/2 cup margarine
2 cups brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup shredded coconut
1 cup chopped walnuts, optional
In saucepan, combine margarine and brown sugar; cook over low heat until bubbly, stirring constantly. Add eggs to cooled mixture, one at a time, beating well after each; add vanilla. Add dry ingredients, coconut, and nuts. Mix thoroughly. Spread in greased 15 1/2 x 10 1/2 x 1 inch pan (I use a 9 x 13 and it works fine). Bake at 350 about 25 minutes. Cut while warm. Makes 3 dozen.
Coleman Recipe Book 2006,
Submitted by: Gina

Pampered Chef Strawberry Pie

1 refrigerated pie crust
Brush edges with egg white and bake 10-12 minutes at 425 or until light golden.
1 1/2 cups sour cream
2 Tbs. lemon juice
Mix these together.
Then add: 1 8 oz. container of Cool Whip, reserve 1 cup to decorate top. 
1 pkg. cheesecake flavored Jello pudding
1 can strawberry pie filling, add 1 cup into the filling mixture and reserve the rest to decorate the top.
Pour filling into pie crust and decorate top with Cool Whip, strawberry filling, and, if desired, 1 cup blueberries.  Chill for 30 minutes.

Coleman Recipe Book 2006
Submitted by: Gina

Chicken Cordon Bleu

6 whole chicken breasts, skinned and boned

6 slices boiled ham
6 slices Mozzarella cheese
1 medium tomato, seeded and chopped
1/2 t dried sage leaves
1/3 cup dry bread crumbs
2 T parmesan cheese   
2 T parsley
1/4 cup melted butter
Pound breasts into 8x5 ovals.  Put a slice of ham and cheese on top.  Mix tomatoes and sage, add about 1 T on top of each breast.  Rollup and fasten with toothpicks.  In a bowl, mix bread crumbs, cheese, and parsley; set aside.  Dip rolls in butter then in bread crumb mixture.  Place rolls in baking dish.  Bake at 350 for 40-45 minutes. 
Coleman Recipe Book 2006
Submitted by: Cynthia

Peanut Butter Cookies

1 1/2 cups peanut butter
1/2 cup butter or margarine
3/4 cup each white and brown sugars
2 eggs
2 tsp. vanilla
Whip this all together
Mix: 1 cup flour, 1/2 tsp. salt, 1/2 tsp. baking soda
Blend into peanut butter mixture. Refrigerate dough about an hour.
Roll into balls, then into some sugar. Place on cookie sheet, press with a fork and bake 10 - 12 minutes on 350.

Coleman Recipe Book 2006
Submitted by: Cynthia

Curry Chicken, Rice and Broccoli

2-3 chicken breasts boneless, skinless, cut up
Sauté in some oil, salt, and pepper. Steam some cut up broccoli. Layer broccoli and chicken in a casserole dish.
Mix: 1 can cream of chicken soup, 1/2 cup miracle whip, 1 tsp lemon juice, 2-3 tsp. curry powder. Some milk to thin it out. Pour sauce over broccoli and chicken. Cover with tin foil and bake at 350 for about 20 min. Take off cover and put shredded cheddar cheese and bake for about 10 more minutes. Serve over rice. I usually double this recipe for our family. You can really use whatever amounts of broccoli and chicken you want.

Coleman Recipe Book 2006,
Submitted by Cynthia

Saucy Pork Chops

6 pork chops
1 medium onion thinly sliced
1 10 1/2 oz. can cream of chicken
1/4 cup ketchup
2-3 tsp. Worcestershire sauce

Brown pork chops--season to taste with salt and pepper. Add other ingredients. Cover and let simmer for 45-60 minutes

Coleman Recipe Book 2006
Submitted by Gina

Blueberry Muffins

2 cups flour
1 cup plus 1 Tbs. sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 egg
1 tsp vanilla
1/2 cup butter or margarine, melted and cooled
2 cups fresh or thawed, drained frozen blueberries
1/2 cup walnut pieces (opt.)

Preheat to 400. In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt. In another bowl, stir together milk, butter, egg, and vanilla until blended. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Mash 1/4 cup blueberries and stir into batter with a few quick strokes. Stir in remaining blueberries and walnuts (if desired). Spoon batter into prepared muffin cups and sprinkle with the remaining 1 T. sugar. Bake 15-20 minutes, or until cake tester comes out clean. Cool 5 minutes before removing muffins from cups, finish cooling on rack. I've used half blueberries and half raspberries and it's delicious!

Coleman Recipe Book 2006,
Submitted by Cynthia

Pistachio Nut Cake

Classic Coleman Recipe

1 box white or yellow cake mix with pudding in the mix
1 packet Dream Whip
1 small box instant pistachio pudding mix
1 cup vegetable oil
1 cup club soda
4 eggs
1/2 cup Hershey's chocolate syrup
Mix all ingredients (except chocolate syrup) together. 30 seconds on slow speed, 2 minutes on high. Reserve 1 cup batter and pour the rest into a greased fluted pan. Mix the chocolate syrup with reserved batter and pour over batter in pan. Bake at 350 for 50-55 minutes. Let cool in pan 10 minutes, then invert onto plate.

Note:  Nana says this explodes in the oven with the higher elevation in Colorado. May need to make some adjustments!
Note 2:  Nana figured out the adjustments for the high elevation!  Add 1/4 cup flour, and reduce oil to 3/4 cup, and raise temperature of oven to 375 and bake for 45 minutes. Yay!

Caramel Krispies

I made these a couple years ago at the family reunion. I usually refer to them as "Celestial Rice Krispy Treats."  They are so good!

15 cups Rice Krispies

1 lb. real butter

1 lb. marshmallows

1 cup sugar
1/2 cup brown sugar

Melt butter in saucepan.  Add sugars and bring to a boil. Stir constantly until it has all caramelized.  Remove from heat and add marshmallows. Stir until melted.  Measure out Rice Krispies into a large bowl and add mixture. Mix until everything is coated well.  Spread into two large pans, sprayed with cooking spray.  Cool and enjoy!

Posted by: Gina

Val's Chili

This recipe came from my sister, Valori.

4 sliced bacon, cooked and crumbled
1-2 lbs hamburger, cooked
2-3 smoked sausages, diced (the ones near the hot dogs)
1 c celery, diced
1 c green pepper, diced
1 c onion, diced
1 can dark red kidney beans
1 can chilli beans
1 small can tomato sauce
(or 1 can tomatoes, pureed in blender)
1 T chilli pepper
1 tsp cumin
1 tsp garlic powder
1 tsp salt
1 tsp pepper
Enough water to make soupy

I do cook up the celery, pepper, and onion until the onions is clear, before adding to soup

Also, this is the basic recipe, to make more I use more meat and veggies, but not more beans. Also upped the spices to almost doubled. And did both the tomato sauce and the canned tomatoes.

Enjoy, and have fun changing it to what you like.

Posted by: Gina

Bread

I know a lot of us make homemade bread, but a while ago I made a post on one of my blogs on how I make mine.  It shows each step with pictures, so I thought I would link it here as well. Click here.
Also wanted to mention that we use this recipe for pepperoni rolls (roll some dough out, add pepperoni and mozzarella cheese and roll up and bake), cinnamon rolls, or you can add other types of seasonings for different types of bread. It is just a basic dough that works great.

Posted by Gina

Oriental Chicken Salad

1 Head iceberg lettuce

1 head spinach or romaine (or lettuce of your choice)

Green Onions

Chow Mein noodles (about half a can)

Brown in oven: 2 tablespoons slivered almonds and 2 tablespoons sesame seeds.  Use 2 whole chicken breasts; boil in water, cool and shred.

Prepare salad:  When ready to serve, add noodles, almonds and seeds, and chicken. Toss with dressing

Dressing:

1 tsp. pepper

1 tsp. salt

6 Tbsp. rice vinegar

4 Tbsp. sugar

1/2 c. oil

Shared by Sharlyn