Sister Hill's Mashed Potaoes (Priscilla)

10 lbs Potatoes cooked and drained

Mash and Add:
1 1/2 cup sour cream
2 pkg of Cream Cheese
1 Tablespoon onion salt
2 teaspoon table salt

Serve and Eat.
Sister Hill served in Ghana with us.
They must be worth dying for.

Broccoli and Pasta Casserole (Shalene)

Ingredients:

½ box bow-tie pasta (or any you have on hand)
1 Box Chicken Stove Top Stuffing
1 can cream of chicken soup
½ cup sour cream
1 large can chicken
1 ½ cup broccoli (Frozen Mixed Vegetables work well too)
Milk

Directions:

Prepare Stuffing according to directions. Boil Pasta till tender. Boil broccoli till tender. Mix soup, sour cream, and chicken, add enough milk to desired consistency. Toss Broccoli, pasta, and soup mixture. Pour into a casserole dish and top with stuffing. Cover and bake for 30 minutes at 350°.

Olive Garden's Venetian Apricot Chicken (Shalene)

Ingredients
Apricot Sauce:
1/2 cup chicken stock (broth)
1/2 cup apricot preserves
Salt and pepper to taste

Tomato Mixture:
1/2 lb roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 tsp garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning

1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish

Procedures
1.COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
2.BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
3.COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
4.BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
5.COAT sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
6.GRILL chicken until internal temperature reaches 165°F.
7.PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
8.TOP chicken breasts with apricot sauce and garnish with chopped parsley.

Prep Time: 20 minutes
Cook Time: 15 minutes
Serving Size: 4

Stuffed Peppers (Emlyn)

4 -5 peppers of any color(cut off top and clean out inside)
1-1.5 lbs raw ground beef
1/2 - 1 cup cooked rice (brown or white)
1/2 tsp salt
1 egg
1/2 cup salsa
1/2-1 chopped onion

Take prepared peppers and set aside. Mix Rest of ingredients. Place meat mix in peppers until full. Place in greased pan. Top w salsa and cook 350 for an hour uncovered. They cook better if not touching.

(I like mine w less meat and more rice so naturally I did 1 lb meat and 1 cup rice)
- Becca Fitts

Pickled Beets (Emlyn)

1 1/2 C. brown sugar
2 Tbsp. salt
2 C. cider vinegar
3 C. reserved beet juice

Wash beets. Cut tops off beets leaving 2" greens. Leave tap root on.
Boil beets in water until tender (30-45 minutes), reserve juice.
Cool beets and pop skins off.
Fill pint bottles with beets; can cut (into fourths) to fit jars if needed.
Fill bottles with reserved hot juice and process* as desired. Makes 6-7 pints.

*For best results process according to steamer canner directions.
Can also process using a water bath or open kettle method(hot beets, hot juice, hot lids). These will keep in the fridge for quite a while if you're planning to eat them right away or process them later.

Oven Roasted Autumn Vegetables (Shalene)

Ingredients:
1 ½ lbs. yams or sweet potatoes, peeled and cut into 1” pieces
1 ½ - 2 lbs. banana squash, peeled and cut into 1” pieces
1 lb. brussel sprouts, peeled, cut in halves
2 carrots, peeled and cut into ½” pieces
1 red onion, peeled and thinly sliced
2 parsnips, peeled and cut into ½” pieces
1 small head cauliflower, cored and cut into flowerettes
4 cloves garlic, smashed
1 tsp. dried thyme
about ¼ cup olive oil
1 T. salt
1 tsp. ground black pepper
½ cup chopped fresh Italian parsley

Directions:
In a bowl, combine the cut vegetables, garlic, thyme, olive oil, salt, and pepper. Toss well. Pour onto baking sheet (11” x 15”) lined with parchment (for easy clean-up) and roast in preheated 375 F. oven for 20-25 minutes until vegetables are tender. Serve warmed with Italian parsley sprinkled on top. Serve 8-10.

NOTE: For easy preparation, cut all the vegetables the day before serving, and store in individual zip-lock bags until ready to use.
Marguerite Henderson www.ksl.com

Sweet Corn and Bean and Orange Salsa (Emlyn)

1 can (15 oz.) yellow and white corn drained (I just used white corn)
2 small or 1 large (15 oz.) can mandarin oranges, drained
1 (15 oz.) can black beans, rinsed and drained
1 Haas avocado, peeled, pitted, and chopped
Juice of 1 lime (be generous)
1 C. loosely packed chopped cilantro
Kosher salt, to taste (2 tsp. or less – I thought 2 t. was too salty)
¼ C. finely chopped sweet onion
1 jalapeno pepper, seeded and minced (optional)

Combine all ingredients and chill.