Ronald McDonald House Charities of
Southern Arizona
Chef-for-a-Day
Cookbook
THE HOUSE THAT LOVE BUILT
Thank you for volunteering with the Chef for a Day program here at the Tucson
Ronald McDonald House! The families that stay here are so appreciative of the
generosity and compassion that our volunteer Chefs show them on a daily basis.
By providing them with a home-cooked meal, the family can sit down and enjoy
the togetherness and support that can be found when gathered around a dinner
table. Your support not only affords them much needed time with one another, it
directly supports our mission of providing a “home away from home.”
As families endure difficult circumstances, grocery shopping and preparing meals
is often the last thing on a caregiver’s mind. In addition, the cost of food is yet
another burden the volunteer Chefs help to ease. The families, staff, and
volunteers here at the Tucson Ronald McDonald House are consistently amazed
at the generous outpouring of support from the Southern Arizona community.
This program is an integral part of our ability to serve families in need, to
strengthen hope and aid in recovery. It is estimated that the recovery time of an
ill child can be reduced up to a third when families are present. When families are
together, they are strong.
Please accept our heartfelt thanks for helping so many families!
Poultry and Fish
Table of Contents
Bruschetta Chicken Bake
Helpful Information
v
Cheesy Tater-Topped Chicken
Casserole
Food Quantity Chart
Cheesy Tuna Pie
Beef and Pork
1
9
Chicken Stir Fry
Beef Stroganoff
Cheesy Mac-Topped Casserole
8
Chicken and Rice
Chicken Fried Rice
Beef Stew
7
Tuna Casserole
2
10
Zesty Turkey Pot Pie
Easy Shepherd’s Pie
Game Day Chili
3
Johnnie Marzetti
Meatloaf
Chicken Noodle Soup
4
Mexican Skillet Dinner
Nancy and Walt’s Sloppy Joes
Soups
Corn Chowder
Potato Soup
5
11
12
Chicken Tortilla Soup
Oven Easy Beef
Scalloped Potatoes and Ham
6
Swedish Meatballs
iii
Lemon Bars
Breakfast
Hashbrown Pizza
13
Peanut Blossoms
Rum Cake
Sausage Strata
19
20
Special K Cookies
Side Dishes
Green Chile Pinto Beans
14
Mac and Cheese
Mashed Potatoes
15
Pepperidge Farm Vegetable Casserole
Breads
Farmer John’s Pumpkin Bread
16
Pineapple Zucchini Bread
Desserts
Blueberry Pecan Coffee Cake
17
Chocolate Caramel Cookies
Dump Cake
18
Jewish Apple Cake
iv
Food Quantity Chart
Helpful Information
Abbreviations
Serving Size
For 25
Milk or Juice
1C
1 ½ gal
Beverages

ounce = oz
Coffee
1C
¾ lbs. ground

pound = lb
Half & Half
1 ½ tbsp.
1 pt.

teaspoon = tsp

tablespoon = Tbsp

quart = qt

gallon = gal

cup = C
Sliced Bread
Pancake Mix
French Toast
Corn Bread
Garlic Bread
2 slices
(2) 4” cakes
2 slices
3x2” square
1” thick
5
4
5
1
3
Rolls/Muffins
Biscuits
Pizza
1
1
2 slices
2 ½ doz.
2 ½ doz.
7 large pizzas
Cheese
1 -1 ½ oz.
2 lbs.
Whipping Cream
Eggs
2 tbsp.
2
¾ pt. or 1 can
4-5 doz.
1 small square
2-3 cookies
1
½C
1/6 pie
1 13x9” pan
75 cookies
2 ½ doz.
1 gal
4 pies
Liquid Measurements

3 teaspoons = 1 tablespoon

16 tablespoons = 1 cup

8 ounces = 1 cup

1 ounce = 2 tablespoons

16 ounces = 2 C = 1 pint

32 oz = 4 C = 1 quart

128 oz = 16 c = 8 pt = 4 qt = 1 gallon (gal)
Breads, Pancakes,
Cereal
loaves
lbs.
loaves
12x18” pan
loaves
Dairy
Desserts
Cake
Cookies
Cupcakes
Ice Cream
Pies
v
Serving Size
For 25
Fruits
Berries
Cataloupe
Grapes
Pineapple
½
½
½
½
Meats, Poultry,
Seafood
Ground Beef
Steaks
Meatballs
Beef, Pork ribs
Pork Chops
Bacon
Ham, cooked
Sausage
Hot Dogs
Chicken
Turkey, whole
Turkey, boneless
Fish Filets
Fish, whole
Lunch Meats
6 oz. cooked
4 oz. cooked
5-6 balls
3 oz. cooked
1 chop, ¾”
2 slices
3 oz.
1-2 links
2
3 oz.
3 oz.
3 oz.
3-4 oz.
3 oz.
1 oz.
10 lbs.
7 lbs.
8 lbs.
11-12 lbs.
8 lbs.
3 lbs.
7 ½ lbs.
5-6 lbs.
50
9 lbs.
25 lbs.
10 lbs.
8 lbs.
20 lbs.
2 lbs.
Salads
Greens
Spinach
Potato Salad
Dressing
1C
1 oz.
½C
½ tbsp.
5 heads
2- 2 ½ lbs.
3-3 ½ qt.
½ qt. (2 C)
½ to 1 C
1-1 ½ gal
C
C
C
C
6-7 lbs.
3 melons
6-7 lbs.
3 whole
Starches
Baked Beans
Corn
Fresh Fries
Pasta
Potatoes
Rice
Serving Size
For 25
½C
½C
½C
4 oz.
4 oz.
½C
¾ gal.
5 lbs.
6-7 lbs.
2 ½ lbs.
9 lbs.
2 lbs.
3-4 oz.
8-9 lbs.
3-4 oz.
5 lbs.
Vegetables, Fresh
Vegetables, Frozen
Soups
vi
BEEF STEW
BEEF STROGANOFF
Ingredients:
Ingredients:
6 lbs. boneless sirloin steak, cut into 1-inch cubes
6 (8 oz.) packages egg noodles
9 tbsp. flour
6 lbs. ground beef
3 tbsp. vegetable oil
6 (10.75 oz.) cans condensed cream of mushroom soup
3 packages McCormick Beef Stew Seasoning
6 Tbsp. garlic powder
9 cups water
3 cups sour cream
3 (24 oz.) bags frozen vegetables for stew
Salt and pepper to taste
Directions:
Directions:
1.
Coat beef with flour. Heat oil in large skillet or Dutch
oven over medium-high heat. Add sirloin cubes and sauté
until browned. Drain.
2. Add seasoning, water, and vegetables and stir well. Bring
to a boil. Cover and simmer 15 minutes, or until vegetables
are tender.
SERVES 25
1.
Prepare the egg noodles according to the package
directions and set aside.
2. In a separate large skillet over medium heat, sauté the
ground beef for 5 to 10 minutes, or until browned. Drain
the fat and add the soup and garlic powder. Simmer for 10
minutes, stirring occasionally.
3. Remove from heat and combine the meat mixture with
the egg noodles. Add the sour cream, stirring well, and
season with salt and pepper.
SERVES 25
1
Cheesy Mac-Topped Casserole
Easy Shepherd’s Pie
Ingredients:
Ingredients:
4 (14 oz.) packages Kraft Deluxe Macaroni & Cheese dinner
9 lbs. ground round beef
6 onions, chopped
12 cups vegetables (chopped carrots, corn peas,
etc.)
12 lbs. potatoes
6 sticks butter
3 cups beef broth
6 tsp. Worcestershire sauce
Salt and pepper to taste
Directions:
4 lbs. extra lean ground beef
12 cloves garlic, minced
6 tsp. dried oregano leaves
4 (28 oz.) cans diced tomatoes, undrained
4 (9 oz.) packages frozen green beans, thawed and drained
4 cups mild cheddar cheese, shredded
Directions:
1.
Preheat oven to 375˚. Prepare Mac & Cheese dinner as
directed.
2. Brown ground beef with garlic and oregano in a skillet;
drain.
3. Add tomatoes and green beans; mix well.
4. Spoon mixture into 13x9” baking dishes; top evenly with
prepared Mac & Cheese. Cover with foil.
5. Bake for 30 minutes, or until heated through. Uncover,
and sprinkle with cheese.
SERVES 25
Thank you to the Four Ladies for this great recipe!
1.
Peel and quarter potatoes; boil in salted water until
tender.
2. Melt half of butter in large frying pan; sauté onions until
tender. Add vegetables.
3. Add ground beef and sauté until no longer pink. Add salt
and pepper and Worcestershire sauce.
4. Add beef broth and cook, uncovered, over low heat for 1015 minutes.
5. Mash potatoes in bowl with remainder of butter, season to
taste.
6. Place beef and vegetable mixture in baking dish; distribute
potatoes on top. Make peaks with a fork.
7. Cook at 400˚ until bubbling and brown. Broil for last few
minutes if necessary to brown.
SERVES 25
Thank you to the Four Ladies for this great recipe!
2
GAME DAY CHILI
JOHNNIE MARZETTI
Ingredients:
Ingredients:
6 lbs. lean ground beef
3 tbsp. Crisco oil
3 c. celery, chopped
3 c. onion, chopped
3 medium green bell peppers, chopped
3 lbs. ground beef round
3 (14 oz.) cans Italian-style stewed tomatoes, undrained
3 (8 oz.) cans tomato sauce
3 (6 oz.) cans tomato paste
3 c. water
3 bay leaves
4 ½ tsp. dried basil leaves
3 ¾ tsp. salt
¾ tsp. black pepper
3 (12 oz.) packages egg noodles, cooked and well drained
1 ½ c. plain dry bread crumbs
3 c. sharp Cheddar cheese, shredded
Directions:
6 (15 oz.) cans red beans drained and rinsed
12 cups tomato Juice
4 ½ cups chopped onion
4 ½ tsp. garlic powder
3 (29 oz.) can tomato sauce
3 tsp. salt
1 ½ tsp. pepper
3-4 tsp. chili powder
Cheddar cheese
Green onions
Directions:
1.
Brown ground beef and onion in saucepan; drain.
2.
Stir in chili powder and cook 2 minutes.
3.
Stir in beans, tomato juice and sauce, garlic powder, salt
and pepper. Bring to boil.
1.
4. Decrease heat to low and simmer 30 minutes, stirring
occasionally.
5.
Serve chili topped with cheese and green onions.
2.
SERVES 25
Thank you to the Four Ladies for this great recipe!
3.
Heat oven to 375˚. Oil 13x9” baking dishes lightly. Place
cooking rack on countertop. Heat Crisco oil in large skillet on
medium heat. Add celery, onion, and green peppers. Cook
and stir until tender. Remove vegetables from skillet and set
aside.
Add meat to skillet; cook until browned. Return vegetables to
skillet. Add tomatoes, tomato sauce, tomato paste, water,
bay leaves, basil, salt, and black pepper. Reduce heat to low
and simmer for 5 minutes, stirring occasionally. Remove bay
leaves.
Place noodles in baking dishes; spoon meat mixture on top.
Sprinkle with bread crumbs and cheese. Bake for 15-20
minutes or until cheese melts. Remove and place on cooling
rack.
SERVES 25
Thank you to the Four Ladies for this delicious recipe!
3
MEATLOAF
MEXICAN SKILLET SUPPER
Ingredients:
Ingredients:
3 package onion soup mix
4 lbs. ground beef
6 lbs. ground beef
4 c. onion, chopped
3 large eggs
4 (14 oz.) canned tomatoes,
undrained
2 c. milk
9 tbsp. ketchup
9 tbsp. brown sugar
3 tbsp. yellow mustard
Directions:
1.
Preheat the oven to 350˚. Mix the onion soup mix, ground
meat, eggs and milk together.
2. Form the combination into a well packed loaf shape and
place in loaf pans.
3. Combine the rest of the ingredients and spoon onto the top
of the meatloaf.
4. Bake uncovered, for about an hour. When done, take the
meatloaf out of the pan and place on a serving plate. Let
stand for 10 minutes before slicing.
SERVES 25
4 tbsp. chili powder
6 c. cooked rice
4 c. lettuce, shredded
4 c. Cheddar cheese, shredded
Directions:
1.
Cook rice according to directions.
2. Brown beef and onion together. Drain.
3. Add tomatoes and chili powder. Cook over medium heat,
stirring to break up tomatoes.
4. Stir cooked rice into skillet. Reduce heat to low, cover and
simmer for about 5 minutes, until heated through.
5. Top individual serving with lettuce and cheese.
SERVES 25
Thank you to the Four Ladies for this great recipe!
4
Nancy and Walt’s Sloppy Joes
Oven-Easy Beef
Ingredients:
Ingredients:
4 1/2 lbs. ground beef
16 c. frozen hash browns, thawed
3 cans (10.5 oz.) tomato soup
12 tbsp. vegetable oil
3 cans (14.5 oz.) peeled chopped tomatoes
1/2 tsp. black pepper
9 cloves garlic, diced
4 lbs. ground beef
3 medium onions, chopped
4 c. water
1 ½ red or yellow bell peppers, chopped
4 (3/4 oz.) packages brown gravy mix
1 ½ c. celery, chopped
2 tsp. garlic salt
9 tbsp. red chile sauce
6 tbsp. vinegar
4 (10 oz.) packages frozen mixed vegetables, thawed and
drained
9 tbsp. Worcestershire sauce
4 c. Cheddar cheese, shredded
Shredded cheddar cheese
5 1/3 c. French’s French Fried Onions
Directions:
1. Brown meat, drain and set aside.
2. In the same pan, sauté the onion, pepper, and celery 5-7
minutes. Add garlic.
3. In a large pot, combine all ingredients and heat through.
4. Serve on burger buns with shredded cheddar cheese and
enjoy!
SERVES 25
Thank you to Nancy and Walter Fay for this great recipe!
Directions:
1.
Preheat oven to 400˚. In 12x8” baking dishes, combine hash
browns, oil, and pepper. Firmly press potato mixture evenly
across the bottom and sides of the dishes to form a shell.
Bake, uncovered, for 15 minutes.
2. In a large skillet, brown ground beef; drain. Stir in water,
gravy mix, and garlic salt; bring to a boil. Add mixed
vegetables, reduce heat to medium and cook for 5
minutes.
3. Remove from heat and stir in 2 cups cheese and 2 2/3 cups
French Fried Onions. Spoon into hot potato shell. Reduce
oven temperature to 350˚ and bake, uncovered, for 15
minutes or until heated through.
4. Top with remaining cheese and French Fried Onions, and
bake for 5 minutes or until golden brown.
SERVES 25
Thank you to the Four Ladies for this great recipe!
5
SCALLOPPED POTATOES AND HAM
SWEDISH MEATBALLS
Ingredients:
Ingredients:
9 lbs. red potatoes, cut into ¼” slices
6 eggs
32 oz. fat free sour cream
1½ c. milk
2 c. Cheddar cheese
6 lbs. ground beef
24 oz. smoked ham, chopped
1½ c. dry cream of wheat cereal
1 c. green onion, sliced
1½ c. minced onion
½ c. grated Parmesan cheese
6 (10.75 oz.) cans condensed cream of chicken soup
Directions:
6 (10.75 oz.) cans condensed cream of mushroom soup
1.
Preheat oven to 350˚. Spray two 9x13” baking dishes with
cooking spray. Place potatoes in large saucepan with
water and bring to boil on high heat. Reduce heat to low;
cover and simmer 10-12 min or until tender. Drain and
return to saucepan.
6 (12 oz.) cans evaporated milk
6 tbsp. fresh parsley, chopped
Directions:
2. Transfer ¼ of the potatoes to large bowl. Add sour cream;
mash with potato masher. Add Cheddar cheese, ham and
green onions; mix lightly.
4. Preheat oven to 350˚. In a large bowl, whisk together the
eggs and milk. Add the beef, cream of wheat and onion
and mix well. Shape into 1 inch balls.
3. Add mashed potatoes mixture to potato slices in saucepan;
stir gently. Spoon into prepared baking dishes. Sprinkle
with Parmesan cheese. Bake 30 minutes or until heated
through.
5. Place balls on lightly greased baking sheets. Bake for
about 20 minutes.
SERVES 25
6. Drain meatballs on paper towels, if needed. Place
meatballs in lightly greased casserole dishes. In a separate
medium bowl, combine the soups with the evaporated
milk, stirring until smooth. Pour over the meatballs.
7. Bake uncovered for another 40 minutes. Sprinkle with
parsley before serving.
Thank you to the Four Ladies for this delicious recipe!
SERVES 25
6
Bruschetta Chicken Bake
Cheesy Tater-Topped Chicken Casserole
Ingredients:
Ingredients:
4 cans diced tomatoes, undrained
4 (24 oz.) bags of frozen vegetable mix with broccoli, carrots,
cauliflower and cheese sauce
4 pkgs. 16oz. Stove Top Stuffing mix for chicken
2 cups water
6 cloves garlic, crushed or minced
5 lbs boneless skinless chicken breasts cut into bite-sized pieces
4 tsp dried basil leaves
4 cups Kraft Shredded low-moisture part-skim Mozzarella
Cheese
Directions:
1.
Preheat oven to 400˚F, Place tomatoes with their liquid in
medium bowl. Add stuffing mix, water and garlic; stir just
until stuffing mix is moistened. Set aside.
2. Place chicken in 13x9 baking dishes; sprinkle with the basil
and cheese. Top with the stuffing mixture.
3. Bake 30 minutes or until chicken is cooked through.
8 cups cooked chicken, diced
1 cup green onions, chopped
16 cups frozen potato nuggets
2 cups finely shredded Cheddar cheese
Directions:
1.
Preheat oven to 375˚. In ungreased 11x7” glass baking
dishes, place vegetable mixture and heat until thawed and
cheese sauce is melted.
2. Stir chicken and ¾ cup of the green onions into the
vegetable mixture. Top with frozen potato nuggets.
3. Bake, uncovered, 40-45 minutes or until bubbly and
golden brown. Sprinkle with cheese and remaining green
onions. Bake 5 to 10 minutes longer, or until cheese is
melted.
SERVES 25
SERVES 25
Thank you to the Four Ladies for this great recipe!
Thank you to the Four Ladies for this delicious recipe!
7
CHEESY TUNA PIE
CHICKEN AND RICE
Ingredients:
Ingredients:
3 c. shredded sharp American cheese
6 tbsp. Vegetable oil
1 c. frozen green peas, rinsed and drained
6 lbs. skinless, boneless chicken
breasts
3/4 c. sliced green onions
3-6 oz. can tuna, well drained or chicken, well drained
6 (10 oz.) cans Condensed
Cream of Chicken Soup
3-3 oz. package cream cheese, cut into ¼” cubes
9 c. water
1 1/4 c. Bisquick mix
1 ½ tsp. paprika
3 c. milk
1 ½ tsp. ground black pepper
9 eggs
12 c. uncooked instant white rice
3/8 t. ground nutmeg
12 c. fresh or frozen broccoli florets
Directions:
Directions:
1.
Heat oven to 400. Grease bottom and sides of pie plates,
9x1 ¼”.
1.
Heat oil in skillet. Cook chicken 10 min. or until browned.
Remove chicken.
2. Mix cheese, peas, onions, tuna in pie plate. Top with cream
cheese cubes.
2. Add soup, water, paprika and pepper. Heat to boil. Stir in rice
and broccoli.
3. Stir together remaining ingredients with fork until blended.
Pour into pie plate.
3.
4.
Bake 30-35 min. or until knife inserted in center comes out
clean. Cool 5 minutes.
Return chicken to pan. Sprinkle additional paprika and
pepper over chicken. Cover and cook on low heat 5 min. or
until chicken is done.
SERVES 25
SERVES 25
Thank you to the Four Ladies for this great recipe!
8
CHICKEN FRIED RICE
CHICKEN STIR-FRY
Ingredients:
Ingredients:
6 tbsp. oil
4 ½ lbs. boneless skinless chicken breasts, cut into strips
6 lb. boneless skinless chicken breasts, cut into bite-size pieces
12 tbsp. KRAFT Sun-Dried Tomato Dressing
6 chicken bouillon cubes
6 c. small broccoli florets
12 c. water
3 c. small cauliflower florets
1 c. plus 2 tbsp. soy sauce
3 c. bell pepper strips
12 c. frozen vegetable blend (peas and carrots)
3 c. KRAFT Sun-Dried Tomato Dressing
12 c. instant white rice, uncooked
18 c. hot cooked rice
Directions:
Directions:
1.
Heat oil in a large skillet on medium-high heat. Add
chicken; cook and stir 5 minutes or until chicken is cooked
through.
2. Add bouillon cube, water, soy sauce and vegetable blend;
stir. Bring to boil.
3. Stir in rice; cover. Reduce heat to low; cook 5 minutes. Stir.
SERVES 25
1.
Stir fry chicken in 12 Tbsp. dressing in large skillet on
medium-high heat 10 minutes or until chicken is cooked
through.
2. Add vegetables; stir-fry an additional 10 minutes.
3. Add 3 cup dressing; mix well. Cook until heated through,
stirring frequently. Serve over rice.
SERVES 25
9
TUNA CASSEROLE
ZESTY TURKEY POT PIE
Ingredients:
Ingredients:
6 (12 oz.) packages egg noodles
4 tbsp. vegetable oil
1½ c. chopped onion
12 c. shredded Cheddar cheese
4 small onions, finely chopped
4 jalapeno peppers, cored, seeded, and minced
4 lbs. ground turkey
6 c. frozen peas
2 tsp. dried thyme leaves
12 (6 oz.) cans tuna, drained
2 tsp. pepper
12 (10.75 oz.) cans condensed cream of mushroom soup
3 (4.5 oz.) cans sliced mushrooms
6 c. crushed potato chips
Directions:
1.
Preheat oven to 425˚. Bring a large pot of lightly salted
water to a boil. Cook pasta in boiling water for 8 to 10
minutes, or until al dente; drain.
2. In a large bowl, thoroughly mix noodles, onion, 6 cups
cheese, peas, tuna, soup and mushrooms. Transfer to 9x13”
baking dishes and top with potato chip crumbs and
remaining 6 cups of cheese.
3. Bake for 15 to 20 minutes, or until cheese is bubbly.
SERVES 25
4 (16 oz.) packages frozen mixed vegetables
8 (10 oz.) cans golden mushroom soup
4 (11 oz.) packages refrigerated breadsticks
Directions:
1.
Preheat oven to 350˚. Heat oil in a large skillet; add onion
and jalapeno and sauté over medium heat for 5 minutes.
2. Stir in turkey and break up with a spoon until brown. Stir
in thyme, pepper, and vegetables. Cook for 5 minutes to
thaw.
3. Stir in soup and cook over medium heat for 5 minutes or
until piping hot.
4. Spoon turkey mixture into greased 13x9” casserole dishes.
Pull and stretch breadsticks to lengthen, pressing ends
together if necessary to reach across baking dish. Arrange
breadsticks in a lattice pattern over turkey, trimming ends.
5. Bake for 15-20 minutes or until breadsticks are golden.
SERVES 25
Thank you to the Four Ladies for this delicious recipe!
10
CHICKEN NOODLE SOUP
CORN CHOWDER
Ingredients:
Ingredients:
12 (12oz.) cans evaporated milk
1 lb. bacon, diced
24 cups chicken broth
2 green bell peppers, chopped
6 medium carrots, sliced
2 onions, chopped
6 celery stalks, sliced
1 bunch fresh celery leaves
3 cup uncooked egg noodles
6 (15 oz.) cans cream-style corn
6 cups shredded, cooked chicken
5 c. water
pepper to taste
4 (12 oz.) cans evaporated milk
Directions:
1.
Heat milk, broth, black pepper, carrot and celery in a large
saucepan over medium-high heat. Bring to a boil.
2. Stir noodles and chicken in saucepan. Reduce heat to
medium. Cook 10 minutes or until noodles are tender,
stirring often.
SERVES 25
Directions:
1.
In a large skillet over medium heat, cook bacon until crisp.
Drain, reserving 1 tablespoon of bacon grease.
2. Place bacon grease in a large stockpot over medium heat.
Cook bell pepper, onion and celery leaves in grease until
just tender. Stir in bacon, corn and water and bring slowly
to a boil, stirring frequently. Stir in milk and heat gently,
without boiling. Serve hot.
SERVES 25
11
POTATO SOUP
CHICKEN TORTILLA SOUP
Ingredients:
Ingredients:
21 Russet potatoes, peeled and cubed
24 corn tortillas, cut into strips
6-9 c. of milk
12 (14 oz.) cans chicken broth
1 ½ c. cornstarch
3 c. salsa
6 carrots, chopped
2 tbsp. garlic powder
3 stalks of celery, chopped
6 (14 ½ oz.) can whole peeled
tomatoes, cut up
1 ½ tsp. hot pepper sauce
3 c. shredded Cheddar cheese
3 tsp. dried parsley
3 tsp. dried dill
¾ c. onion, chopped
Directions:
1.
In a large stockpot place potatoes, carrots, celery, onion in
about 10 ½ quarts of water over medium-high heat until it
boils. Once it boils, turn heat down and simmer until
carrots and potatoes are tender.
2. Add milk to taste or until color is to your liking. Add hot
pepper sauce, dill, and crushed parsley.
3. If soup needs to be thicker, add 1 ½ cup cornstarch mixed
with 1½ cup water.
12 medium carrots, shredded
9 c. chopped cooked chicken
Directions:
1.
Bake tortillas strips on a baking sheet at 400˚ for 15
minutes or until golden.
2. Mix broth, salsa, garlic powder, tomatoes and carrots in
saucepan. Heat to a boil. Cook over low heat for 5
minutes.
3. Add chicken and cook through.
4. Ladle soup into bowls and top with tortillas strips.
SERVES 25
4. Spoon soup into bowls. Sprinkle with cheese.
SERVES 25
12
Hashbrown Pizza
Sausage Strata
Ingredients:
Ingredients:
3 packages frozen shredded hash browns, thawed and drained
6 lbs. sausage, crumbled, browned, drained
3 eggs, beaten
7 ½ c. seasoned croutons
21 eggs
6 c. shredded cheddar cheese
1 ½ c. milk
7 ½ c. milk
3 c. cooked ham, chopped
24 eggs
1 ½ c. mushrooms, sliced
3 tsp. dry mustard
1 ½ c. bell peppers, chopped
3 tsp. salt
4 ½ c. Cheddar cheese, shredded
3 can cream of mushroom soup
¾ c. green onions, sliced
1 ½ c. sour cream
salt and pepper to taste
1 ½ c. milk
Directions:
Directions:
1.
Preheat oven to 400⁰. Cover 15" pizza pan or stone with
parchment paper.
2. Combine hash browns, 3 beaten eggs, salt & pepper in
bowl and mix well. Spread potato mixture into a 14" circle
on prepared pan. Pat down with back of a spoon, bake
20 minutes.
3. Whisk remaining eggs and milk in microwave-safe bowl.
Microwave on high 3 minutes, stir. Microwave 3 more
minutes, stir. Spread egg mixture evenly over potato crust.
4. Lightly sauté mushrooms and bell peppers in a lightly
greased skillet. Spread ham and sautéed vegetables over
eggs. Top with cheese and green onions. Return to oven,
bake 10 minutes or until cheese is melted. Cut into wedges
and serve.
1.
Place croutons in greased 9x13 dishes. Top with shredded
cheese & sausage.
2. Mix 7 ½ cups milk, eggs, mustard, and salt; pour over
crouton mixture and cover with foil. Refrigerate until
saturated.
3. Remove mixture from refrigerator, and top with mixture of
soup, sour cream, and 1 ½ cups milk.
4. Bake uncovered at 350˚ for 75-90 minutes or until set. Let
set for 20-30 minutes before serving.
SERVES 25
Thank you to Judi Doing for this great recipe!
SERVES 25
Thank you to Judi Doing for this delicious recipe!
13
Green Chile Pinto Beans
MACARONI AND CHEESE
Ingredients:
Ingredients:
8 (24 oz.) can pinto beans
4 (16 oz.) packages macaroni noodles
16 (4 oz.) can green chilies
4 lbs. sharp Cheddar cheese, sliced
Shredded cheese
4 tbsp. butter
Optional: seasonings of choice
4 (12 oz.) cans evaporated milk
Directions:
Salt and pepper to taste*
1.
Mix beans, chilies, seasonings. Pour into casserole dishes.
Top with cheese.
2. Bake at 350˚ until cheese is melted. Optional: serve with
tortilla chips.
* can substitute minced garlic for an extra zing!
Directions:
1. Preheat oven to 375˚.
2. Bring a large pot of lightly salted water to boil. Add pasta
and cook for 8 to 10 minutes or until al dente; drain.
SERVES 25
Thank you to the Four Ladies for this delicious recipe!
3. Grease 13x9” casserole dishes. Place one-third of the
macaroni in the bottom, followed by an even layer of onethird of the cheese. Dot with butter and season with salt
and pepper. Repeat layering three times. Pour evaporated
milk evenly over the top of all.
4. Bake, uncovered, for one hour or until top is golden brown.
SERVES 25
14
MASHED POTATOES
PEPPERIDGE FARM VEGETABLE CASSEROLE
Ingredients:
Ingredients:
12 lbs. Yukon gold potatoes, peeled and cut into quarters
2 c. butter
6 tbsp. salt
2 (7 oz.) packages Pepperidge Farm granular seasoned stuffing
mix
6 c. heavy cream
9 tbsp. butter
6 tbsp. chopped chives
salt and pepper to taste
Directions:
1.
Place the potatoes into a large pot, add 6 tablespoons salt,
and cover with cold water.
2. Bring to a boil over medium-high heat and cook until the
potatoes are tender, about 20 minutes. Drain well.
3. Heat the butter and cream in a small saucepan.
4. Mash the potatoes well with a potato masher until smooth.
5. Add the hot cream/butter mixture and season with salt
and pepper. Mix well, adding the chives while mixing.
SERVES 25
4 lbs. sliced squash
4 medium carrots, grated finely
2 medium onions, chopped finely
2 small jars diced pimento
2 (4 oz.) cans sliced mushrooms, drained
2 (10 ¾ oz.) cans cream of mushroom soup
1 pint sour cream
Directions:
1.
Preheat the oven to 350˚. Melt butter; stir in stuffing mix.
Use half of the mixture to line 9x12” casserole dishes.
2. Steam squash to desired doneness and drain well. Combine
with carrots, onion, pimento, and mushrooms.
3. Combine soup and sour cream and mix gently but
thoroughly into the vegetables.
4. Spread the mixture evenly over the stuffing, leveling the
top. Spread the remaining stuffing mixture over that.
5. Bake for one hour.
SERVES 25
15
FARMER JOHN’S PUMPKIN BREAD
Pineapple Zucchini Bread
Ingredients:
Ingredients:
2 c. all purpose flour
1 ¼ c. firmly packed dark brown sugar
1 c. granulated sugar
1 c. coarsely chopped walnuts or pecans
½ c. raisins
1 ½ tsp. baking soda
1 ½ tsp. ground cinnamon
1 ¼ tsp. ground nutmeg
¾ tsp. salt
¾ tsp. ground cloves
½ tsp. ground allspice
½ tsp. ground ginger
3 large eggs
1 ¾ c. mashed pumpkin
¾ c. vegetable oil
Directions:
3 eggs
1.
Preheat oven to 350˚. In a large bowl, mix flour and next
11 ingredients until well blended.
2. In another bowl, whisk together eggs, mashed pumpkin,
and oil until well blended.
3. Add wet ingredients to flour mixture and stir just until well
blended. Pour equally into two oiled 8 ½ x 4 ½” loaf pans.
4. Bake until bread pulls from pan sides and a wooden
skewer inserted in center of thickest part comes out clean,
approximately 50-60 minutes. Let bread cool in pans on a
rack for about 15 minutes. Cut around outside edges of
bread and invert onto racks. Cool thoroughly.
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. grated zucchini
1 (15 oz.) can crushed
pineapple, drained
3 c. flour
½ tsp. baking powder
2 tsp. baking soda
1 ½ tsp. cinnamon
¾ tsp. nutmeg
1 c. nuts
Directions:
1.
Cream together oil and sugar. Add eggs and beat. Add
remaining ingredients, mixing well.
2. Bake at 350˚ until done; approximately 1 hour.
Thank you to Irene and Bill Williams and John Pederson for
this delicious recipe!
Thank you to Irene and Bill Williams and John Pederson for this
great recipe!
16
Blueberry Pecan Coffeecake
Chocolate Caramel Rolo Cookies
Ingredients:
6 c. blueberries
3 tsp. cinnamon
¾ c. sugar
9 c. flour
3 c. less 2 tbsp. sugar
2 ¼ tsp. baking powder
2 ¼ tsp. baking soda
2 ¼ tsp. salt
1 ½ c. butter, melted
4 ½ c. buttermilk
9 eggs
¾ c. brown sugar, packed
1 ½ c. pecans, chopped
6 tsp. butter, melted
Powdered sugar icing:
2 tbsp. butter
3 to 4 tbsp. milk
2 c. powdered sugar
¼ tsp. salt
1 tsp. vanilla
●Melt butter, add remaining ingredients. Add more milk gradually if
needed to obtain smooth consistency
Directions:
Ingredients:
1.
2.
3.
Mix blueberries, cinnamon & ¾ cup sugar.
Mix flour, sugar, baking powder & soda, salt, 1 ½ c. butter,
buttermilk and eggs in a large bowl. Beat on low speed for 2
minutes. Pour half the batter into greased 9 x 13 pans. Spoon
half the blueberry mixture over the batter. Repeat with
remaining batter and blueberries.
Sprinkle brown sugar and pecans over top, and drizzle with 6
tsp. butter. Bake at 375⁰ for 45 minutes. Drizzle with
powdered sugar icing.
Thank you to Judi Doing for this delicious recipe!
2 ½ c. all purpose flour
¾ c. unsweetened cocoa
1 tsp. baking soda
1 c. sugar
1 c. brown sugar
1 c. margarine
2 tsp. vanilla
2 eggs
48 Rolos chocolate covered caramel
candies
1 tbsp. sugar
Directions:
1.
Preheat oven to 375˚. In a large mixing bowl, add sugar,
brown sugar, margarine, eggs and vanilla. Mix together
until well-blended.Add flour, cocoa and baking soda and
mix well.
2. Refrigerate and chill dough for 30 minutes.
3. Roll dough into 1” balls and place 1 Rolo in the center of
each dough ball. Form the dough ball around the majority
of the Rolo.
4. Roll each dough ball in sugar. Place on ungreased cookie
sheet and bake for 7 – 10 minutes. Let cool on pan for 1
minute, then take off and place cookies on cooling rack.
Thank you to Irene and Bill Williams and John Pedersen for this
delicious recipe!
17
Dump Cake
Jewish Apple Cake
Ingredients:
Ingredients:
1 package Duncan Hines Deluxe Yellow cake mix
3 c. flour
1 (20 oz.) can crushed pineapple, undrained
2 ½ c. sugar
1 (21 oz.) can cherry pie filling
½ tsp. salt
1 c. chopped pecans
3 tsp. baking powder
½ c. (1 stick) butter, cut in thin slices
4 eggs, unbeaten
Directions:
2/3 c. orange juice
1.
Preheat oven to 350˚. Grease a 9 x 13” pan.
1 c. oil
2. Dump undrained pineapple into pan; spread evenly.
Dump in pie filling and spread into an even layer. Dump
dry cake mix onto cherry layer, spread evenly. Sprinkle
nuts over cake mix. Put butter over top.
2 ½ tsp. vanilla
3. Bake for 50 minutes. Serve warm or cooled.
5 tsp. sugar
4 apples, sliced
2 tsp. cinnamon
½ c. chopped nuts
Thank you to Irene and Bill Williams and John Pedersen for this
terrific recipe!
Directions:
1.
Combine flour and next seven ingredients; mix well.
2. Toss together remaining ingredients and layer with batter.
Put in greased angel food or bundt pan.
3.
Bake at 350˚ for 1 hour and 45 minutes or until it tests
done.
Thank you to Irene and Bill Williams and John Pedersen for this
terrific recipe!
18
Lemon Bars
Peanut Blossoms
Ingredients:
Ingredients:
Crust:
1 ¾ c. flour
1 c. flour
1 tsp. baking soda
½ c. butter, softened
½ tsp. salt
½ c. powdered sugar
½ c. white sugar
Filling:
½ c. brown sugar
1 c. sugar
½ c. margarine
2 eggs, well beaten
½ c. peanut butter
Dash of salt
1 egg
¼ c. lemon juice
2 tbsp. milk
2 tbsp. flour
1 tsp. vanilla
½ tsp. baking powder
48 Hershey chocolate kisses
Directions:
Directions:
Crust:
1.
1.
Mix all ingredients well. Place in 9x9” pan. Bake in 350˚
oven for 20 minutes.
Filling:
2. Mix all ingredients well and then pour over crust. Bake for
20 minutes at 350˚.
Combine all ingredients except chocolate kisses. Mix at low
speed until dough forms.
2. Shape into balls and roll in sugar. Place on ungreased
cookie sheet. Bake 10 minutes at 400˚.
3. Remove from oven and quickly press chocolate kisses into
the top of the cookies before taking them off cookie sheet.
3. Sprinkle with powdered sugar.
Thank you to Irene and Bill Williams and John Pedersen for this
terrific recipe!
Thank you to Irene and Bill Williams and John Pedersen for this
delicious recipe!
19
Rum Cake
Special K Cookies
Ingredients:
Ingredients:
Cake:
½ c. chopped pecans
1 package yellow batter cake mix
2 c. flour
1 tsp. baking powder
1 (3 ¾ oz.) vanilla instant pudding mix
1 tsp. baking soda
½ c. water
½ tsp. salt
4 eggs
½ c. vegetable oil
½ c. light rum
1 c. margarine
2 c. brown sugar
Glaze:
2 eggs
1 c. sugar
1 tsp. vanilla
1 stick butter
1 c. coconut
¼ c. water
¼ c. rum
Note: Sherry can be substituted for rum
Directions:
1.
Grease and flour bundt pan . Place chopped nuts in
bottom of pan.
2. Put cake mix and pudding mix in a large mixing bowl.
Add rum, water, oil and eggs and mix for 2 minutes. Pour
batter into pan.
3. Bake at 325˚ for 50 – 60 minutes. After removing from
oven, pour on glaze, gradually letting it soak in. Cake will
begin to fall. Cook cake in pan for 30 minutes, then turn
out.
Thank you to Irene and Bill Williams and John Pedersen for this
delicious recipe!
1 c. walnuts
1 c. raisins (or dates)
4 c. Special K cereal
Directions:
1.
Mix all ingredients together. Drop by teaspoon on an oiled
cookie sheet.
2. Bake at 300˚ until lightly brown, approximately 12
minutes.
Thank you to Irene and Bill Williams and John Pederson for this
delicious recipe!
20