Soups, Salads, and Appetizers

Broccoli Salad Kathy Thurman

Citrus Almond Salad - Susan Logan
Hearty Calico Bean Dip - Haley Mims
Hunter Harvest Soup Don VanOteghem
My Chicken Tortilla Soup Yvonne Adams
Spinach and Artichoke Dip - Angie Teal
You Never Sausage Balls - Lisa Holden
Yummy Crunchy Corn Salad with Chili Cheese Fritos Britten Langley

Vegetables and Other Sides

Bacon Wrapped Asparagus - Betty Suggs
Beef Fried Rice - Carl and Celia Dole
Cabbage Casserole - Linda Floyd
Corn Casserole - Kathy Walker
Corn and Bean Casserole - Dotty Davis
Hash Brown Casserole Judy Dereus
Pineapple AuGratin Ginger Lawrence
Whipped Sweet Potato Bake Andrea Krimmel
Beef Fried Rice Carl and Celia Dole

Main Dishes
Bryan's Pasta Judy Stevens
Chicken and Dressing Kim Hopkins
Dell Boston Butt Ray Dell
Slow Boat to China Kevin and Kelly Dowling

Desserts
Butterfinger Pie Courtney Greenway
Candy Shop Trifle Ashley Tucker
Cappuccino Cupcakes Carroll Rankin
Easy Apple Pie Allison Jones
Grandma's Good Cake Vanessa Hicks
Sour Cream Coffee Cake - Kim Cleesattle
Turtle Cheesecake Beth Pilkington
Wafers with Pecans - Kim Cleesattle

Soups, Salads, and Appetizers

Broccoli Salad
Kathy Thurman
6 cups fresh broccoli cut into bite-size pieces
lb. bacon
c. raisins
1 red onion, chopped
1 c. nuts (almonds, walnuts, or pecans) chopped
1 c. mayonnaise
c. honey
1 Tblsp. Lemon juice

Place bacon in a deep skillet and cook over medium high heat until evenly
brown. Cool and crumble. Cut the broccoli into bite-size pieces and cut the
onion into thin bite-size slices. Combine with the bacon, raisins, and your
favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, honey and lemon juice
together until smooth. Stir into the salad, let chill and serve.

Soups, Salads, and Appetizers

Citrus Almond Salad

Susan Logan
Dressing:
cup white wine vinegar

t salt

grated rind of an orange

t coarse pepper

3 T freshly squeezed orange juice

c olive oil

1 T sugar
Almonds:
2/3 C sliced almonds

1/3 C sugar

Salad:
2-3 bags mixed baby salad greens
1-2 cans mandarin oranges, or peeled and sectioned fresh oranges
1-2 apples, thinly sliced (or pears would be good). Soak apple slices in ginger
ale until ready to serve. Drain before adding to salad.
1-2 C seedless red grapes
Dressing - Whisk together all ingredients except olive oil. Add oil in a slow
stream, whisking until it is incorporated.
Almonds: Cook almonds and 1/3 C sugar in a non-stick skillet, stirring often, 5-7
minutes, or until almonds are toasted and sugar melts. Watch carefully! Spoon
onto wax paper; cool. Break into pieces.
Just before serving, toss together salad ingredients, almonds, and enough
dressing to suit your taste."

Soups, Salads, and Appetizers

Hearty Calico Bean Dip

Haley Mims
3/4 pound ground beef
1/2 pound sliced bacon, crisp-cooked and crumbled
1 can (16 ounces) baked beans
1 can (15 ounces) Great Northern beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 small onion, chopped
1/2 cup packed brown sugar
1/2 cup ketchup
1 tablespoon vinegar
1 teaspoon yellow mustard
Tortilla chips
Brown beef in large nonstick skillet over medium-high heat, stirring to break
up meat. Drain and discard fat. Spoon into slow cooker. Add bacon, beans,
onion, brown sugar, ketchup, vinegar and mustard to slow cooker; mix well.
Cover; cook on LOW 4 hours or on HIGH 2 hours. Serve with tortilla chips.

Soups, Salads, and Appetizers

Hunter Harvest Soup

Don VanOteghem
2 medium onions, chopped
1 large can chopped tomatoes
3 ribs celery, chopped
2 jalapeno peppers, cut in thin slices
1 quart carton reduced sodium chicken broth
1 - 15 ounce can garbanzo beans, drained
1 - 15 ounce can black beans, drained
1 - 15 ounce can pumpkin puree, NOT PIE FILLING
1 cup chopped carrots
1 pound ground venison
garlic to taste
Break up venison into small pieces. Combine all ingredients in a 5 or 6
quart crock pot. Cover and cook on low for 6 to 8 hours.

Soups, Salads, and Appetizers

My Chicken Tortilla Soup

Yvonne Adams
Half a rotisserie-cooked chicken, cut up
1 can cream of chicken soup
1 can diced tomatoes with green chilies
1 can whole kernel corn
1 can black beans, rinsed and drained
4-5 tbs taco seasoning (or to taste)
1 tsp chili powder
Splash of Worcestershire sauce
taco sauce
- 1 soup can water
Mix all ingredients in large pan and simmer for at least 30 minutes. Serve
with tortilla chips, cheese and sour cream.

Soups, Salads, and Appetizers

Spinach and Artichoke Dip

Angie Teal
10 oz. package frozen chopped spinach (thaw and drain well)
1 can artichokes (chop up)
8 oz. cream cheese
small pack of Good Seasons Garlic and Herb (on the salad dressing aisle)
8 oz. sour cream
1/2 cup mayonnaise
1 cup shredded parmesan cheese
Thaw and drain chopped spinach. Drain can of artichokes and chop up.
Combine spinach and artichokes with other ingredients and mix well. Put
mixture in lightly greased baking dish. Bake at 400 degrees for 20 minutes
or until bubbling.

Soups, Salads, and Appetizers

You Never Sausage Balls

Lisa Holden
1 lb Hot sausage
1lb sharp cheddar cheese
2.5 cups of Bisquick
Let the sausage reach room temperature. Pre-heat oven to 350 F. Grate
the cheddar cheese. With your hands mix the Bisquick into the sausage.
When fully mixed, then gradually add the grated cheddar until completely
incorporated. Roll the mixture into walnut sized balls and place on a cookie
sheet. Cook 15-20 minutes or until brown and crispy on the outside. Makes
60-75 balls.

Soups, Salads, and Appetizers

Yummy Crunchy Corn Salad with

Chili Cheese Fritos
Britten Langley
3 (8 ounce) cans whole kernel corn, drained
2 cups shredded cheddar cheese
1 small purple onion, cut up
1 medium bell pepper, cut in chunks
1 cup Hellmann's mayonnaise
1 (11-1/2 ounce) bag of chili cheese Fritos corn chips
lots of cracked black pepper (I also added a little Tony's)
Mix everything together, except the Fritos. Put in a bowl and allow to get
really cold in the fridge. When ready to serve, spoon out in bowls and add a
handful of Fritos to each bowl. Enjoy!

Vegetables and Other Sides

Bacon-Wrapped Asparagus
Betty Suggs
Bundle of Asparagus
Bacon
Dale's Seasoning Sauce
Butter
Brown Sugar
Wrap one piece of bacon around a bundle of 3 or 4 sticks of Asparagus. Do
this for all the bundles you have.
In a saucepan mix Dale's Seasoning Sauce, butter and brown sugar
together until the butter melts. The measurements of this depend on how
much Asparagus you have and how sweet you like it. I just measure to
taste.
Put your wrapped Asparagus in a baking dish and pour the Dales mixture
over it. Cook at 350 for about 20 minutes.

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Vegetables and Other Sides

Beef Fried Rice

Carl and Celia Dole
1 cup rice
1 stick butter
1 can beef consomm
1 can French onion soup
1 can mushroom pieces
Preheat oven to 350.
Combine rice and butter in an oven safe dish. Heat in oven, stirring the rice
and butter several times, until the rice has begun to brown. Add the
mushrooms, consomm, and French onion soup. Rinse both cans with a
small amount of water in each. If you don't add the small amount of water,
the rice may be crunchy.
Cook for approximately 30 minutes or until all the liquid is absorbed.

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Vegetables and Other Sides

Cabbage Casserole
Linda Floyd
1 small head cabbage
chopped onion
1/2 stick butter melted
salt and pepper
1/4 c. mayo
1 can cream of mushroom or cream of chicken
Topping
1 stick butter melted
1 c. cheddar cheese
1 tube Ritz crackers crumbled
Chop cabbage and steam for 5-10 minutes until somewhat soft. Put
chopped onion on top and pour melted butter over all. Put salt and pepper
to taste. Mix mayo and soup and spread over cabbage. Put topping on and
bake at 350 for 30-45 minutes.

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Vegetables and Other Sides

Corn Casserole
Kathy Walker
1 stick butter - melted in pan you are cooking dish in
1 box Jiffy cornbread mix
1 8oz sour cream
1 can whole kernel corn
1 can cream style corn
Salt and pepper to taste
Heat oven 350*
A 9x13 pan works best
Melt better in pan in oven. Mix all ingredients together and pour in pan.
Thread butter throughout dish. Bake at 350* for 30 minutes.

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Vegetables and Other Sides

Corn & Bean Casserole

(Mama's recipe)
Dotty Davis
1 can French-style green beans (drained)
1 can Corn (drained)
1 can Cream of Celery Soup
1/2 C Sour Cream
1/2 C grated Cheddar Cheese
Pince of salt
(1/2 C of onion, finely chopped)- optional
1 stick of butter
1Sleeve of Ritz crackers (crushed)
1/2 C slivered almonds
Mix drained green beans and corn with soup, sour cream, cheddar cheese,
salt (and onion). Place in buttered (PAM) casserole dish. Mix melted butter
with crushed crackers and almonds. Spread over top of mixture and bake
at 350 degrees uncovered for 45 minutes.

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Vegetables and Other Sides

Hash Brown Casserole

In the Microwave
Judy DeReus
2 lb. bag of hash browns, (cut slit in top and defrost for 3 minutes)
1 can of cream of chicken soup
C. chopped onion
C. butter
2 C. grated cheese
pt. sour cream
Pinch of salt
Melt butter and saut onions for 1 minutes on high. Add one cup of
cheese, potatoes, soup, sour cream, and salt. Mix well. Cover with wax
paper. Cook on high for 20 minutes. Stir once, and then sprinkle with
remaining cheese. Heat for 30 seconds.

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Vegetables and Other Sides

Pineapple AuGratin
Ginger Lawrence
1 stack Ritz
1 cup grated cheese
2 cans pineapple chunks, halved (drained but save 3 T. juice)
1-1/2 cup sugar
6 Tablespoons flour (either kind)
Mix sugar and flour in a 9x13 baking dish, and add drained pineapple
chunks that have been cut in half. Mix the sugar mixture and pineapple and
drizzle remaining juice over it. Top with crushed Ritz and cheese.
Bake at 350 for 30 minutes. This dish is great with pork.

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Vegetables and Other Sides

Whipped Sweet Potato Bake

Andrea Krimmel
3 - 15 oz cans of sweet potatoes drained
stick of melted butter
1tsp ground cinnamon
tsp salt
tsp ground nutmeg
3 cups mini marshmallows
Preheat oven to 350.
Beat sweet potatoes, butter, cinnamon, salt and nutmeg in a medium bowl
on medium speed until well blended. Spoon into a lightly greased 1-1/2 qt.
baking dish and top with marshmallows.
Bake 15-20 minutes until heated thoroughly and marshmallows are lightly
browned.

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Main Dishes

Bryan's Pasta
Judy Stevens
1 (12 oz) package of bow tie pasta
2 Tbsp olive oil
1 lb sweet Italian sausage, casing removed & crumbled
1/2 tsp red pepper flakes
1/2 c diced onions
3 cloves minced garlic
1 (28 oz) can of Italian-style tomatoes, drained & coarsely chopped
1-1/2 c heavy cream or half & half
1/2 tsp salt
3 tbsp minced parsley
1 bag fresh spinach (optional)
Boil pasta in lightly salted water until al dente.
Heat oil in large deep skillet over medium heat. Cook sausage & pepper
flakes until sausage is evenly browned. Stir in onions and garlic, and cook
until onions are tender. Stir in tomatoes, cream and salt. Simmer until
mixture thickens, about 8-10 minutes. Add spinach stirring occasionally
until wilted.
Stir cooked pasta into sauce and heat through. Sprinkle with parsley.
Serves 4-6.

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Main Dishes

Chicken and Dressing

Kim Hopkins
1 Pan of Cornbread
2-3 cups shredded chicken
4 slices of white bread (pinched into small pieces)
4 eggs (beaten)
Salt and pepper
2 tbsp. sugar
Dash of sage
3 stalks celery (finely chopped)
1 small onion
1 stick of margarine
4 cans chicken broth
Melt 1 stick of margarine and add to ingredients. Heat 4 cans of chicken
broth and add a little at a time. Mixture should be slightly thin.
Pour dressing mixture into a greased dish and bake at 350 degrees for
about 45 minutes.

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Main Dishes

Dell Boston Butt

Ray Dell
8 to 9 lb Boston Butt
Special seasoning
Directions:
Go to 3228 South County Line Rd. Albany Ga, which is in Worth County.
Call Ray Dell at 229-881-3699. Price will be cost plus $10.00.
That way you wont have to cook for 12 plus hours.

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Main Dishes

Slow Boat to China

Kevin and Kelly Dowling
1 lb. lean hamburger
1 onion chopped fine
4-5 stalks of celery chopped fine
1 can cream of mushroom soup (healthy request)
1/2 cup (uncooked) brown rice
2 tablespoons of lite soy sauce
Brown hamburger, onions, and celery together in a skillet. Cook the rice
separately while browning meat. Add soup, rice, and soy sauce to pan and
mix together.
Put in a baking dish and bake for about 20 minutes or until heated.

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Desserts

Butterfinger Pie
Courtney Greenway
6 (2 -1/8 ounce) Butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker pie crust
Mix first three ingredients together and put in pie crust.
Chill.

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Desserts

Candy Shop Trifle

Ashley Tucker
1 box chocolate cake mix
2 boxes of low fat chocolate Jello instant pudding
4 cups of milk (as per the pudding directions)
cup peanut butter (plus 2 tbsp for drizzling)
1 large container of low fat cool whip
1 bag of mini Reese peanut butter cups (chopped into pieces)
1 large bag of Reese's pieces
Bake the cake as per the directions on the box. Let cool completely.
Let cool whip thaw out until it's easier to spread.
Make the pudding as per the directions on the box. At the very end before
you let it set, stir in the 1/4 cup of peanut butter. Let set.
Crumble the cake into a trifle dish (or bowl), top with 1/2 of the pudding
mixture, then add a layer of cool whip (1/2 the container), and then sprinkle
1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese's
pieces.
Do another layer exactly the same: cake, pudding, cool whip, candy.
Put the 2 tbsp of peanut butter into the microwave for about 45 seconds to
melt, then drizzle over the top of the trifle.

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Desserts

Cappuccino Cupcakes
Carroll Rankin
1 Devils Food Cake Mix or a Dark Fudge Cake Mix
3 eggs
1 c water
1/3 c oil
1/3 cup instant cappuccino mix (mocha or French vanilla)
1/4 c heavy cream
Frosting ingredients:
4 sticks unsalted butter
1 cup heavy cream
2 tsp vanilla extract
4 cups confectioners sugar
1/2 c instant cappuccino mix, enough water to make a heavy syrup
Small chocolate chips, or shaved chocolate for decoration
Mix first 6 ingredients. Bake according to package directions for cupcakes.
Cool completely
Frosting:
Beat 4 sticks butter for 10 mins or until doubled in size. Slowly add
confectioners sugar, alternating with heavy cream. Add vanilla and
cappuccino syrup. Add more sugar and/or cream as needed. Frost
cupcakes. Add chocolate chips or shaved chocolate as decoration.

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Desserts

Easy Apple Pie

Allison Jones
2 packages (12 oz.) STOUFFER'S Harvest Apples, defrosted*
1 (9-in.) refrigerated double crust pie pastry
cup granulated sugar
2 tablespoons all-purpose flour
teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons milk
PREHEAT oven to 425 F.
PLACE 1 pastry in a 9-inch pie plate. Combine harvest apples, sugar, flour,
cinnamon and nutmeg; spoon into shell.
PLACE remaining pastry on top of apple mixture. Seal and flute edges. Cut
slashes in pastry. Brush pastry lightly with milk and sprinkle with additional
sugar.
BAKE for 50 minutes or until crust is golden brown.
*DEFROST Harvest Apples in microwave on MEDIUM (50%) power for 6 to
7 minutes.
Serves 8

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Desserts

Grandma's Good Cake

Vanessa Hicks
1 Devil's Food Cake Mix
1- 8oz cream cheese softened
1 egg
8 oz. chocolate chips
3/4 cup sugar
2 Tbsp oil
**Powdered Sugar for a garnish
Mix the cake mix according to package. Pour into a lined 9 x 13 pan.
Mix cream cheese, egg, chocolate chips, sugar, and oil together and spoon
over the top of cake batter. Do not stir in -- drop on top.
Bake according to package and add about 15 minutes. Keep an eye on the
cake depending on your oven.
Let cake cool completely. Flip upside down onto a platter.
Sprinkle powdered sugar over the top and serve.

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Desserts

Sour Cream Coffee Cake

Kim Cleesattle
1/4 cup brown sugar
2 teaspoons ground cinnamon
1 cup chopped nuts
1 (18 1/2 ounce) package butter cake mix
2/3 cups salad oil
1/2 cup sugar
1 teaspoon vanilla
4 eggs
1 (8 ounce) cup sour cream
Preheat oven to 325 degrees. Combine brown sugar, cinnamon and 1/2
cup nuts. Set aside. Combine cake mix and other ingredients. Beat 2
minutes. Stir 1/2 cup of nuts in batter. Pour half of batter into a 10-inch tube
pan. Sprinkle brown sugar mixture over batter. Pour remaining batter into
pan. Bake for 1 hour in preheated oven.

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Desserts

Turtle Cheesecake
Beth Pilkington
Crust:
1/4 c finely chopped pecans
1/4 c finely chopped walnuts
1/4 c finely chopped almonds
3/4 c finely chopped vanilla wafers
2 Tbsp melted butter

Filling:
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1 package of milk chocolate chips
1 package of Kraft caramel bits
2 cups chopped pecans
whipped cream for garnish
Crust Directions - Mix all nuts and vanilla wafer crumbs with melted butter and press
into a 9 inch buttered springform pan, trying to line the sides as much as possible about
1 1/2" up the sides of the pan. Set aside.
Cheesecake Directions - All the filling ingredients should be at room temperature. Beat
the cream cheese until light and fluffy with an electric mixer set on low (keep the setting
at low during the entire mixing process). Add the sugar a little at a time and continue
beating until creamy. Add one egg at a time and beat after each egg. Add flour, vanilla
and lemon juice, mix well. Add the sour cream and beat well. Pour cream cheese
mixture into the springform pan. Sprinkle chocolate chips, pecans, and caramel bits on
top of cream cheese mixture. Use a knife to carefully swirl pieces into mixture,
distributing evenly. Reserve some chocolate chips, pecans, and caramel bits for
garnish.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and
15 minutes. When time is up turn oven off, prop open oven door and leave in oven for
one hour. Remove from oven and let cool then refrigerate for 24 hours.
Remove cheesecake from pan and garnish with whipped cream, chocolate chips,
pecans, and caramel bits. Remember this important tip: A cheesecake should
season. The wait is worth it. The flavor ripens and becomes enriched.
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Desserts

Wafers with Pecans

Kim Cleesattle
42 (1 sleeve) Waverly wafers or Keebler original club crackers
1/2 cup sugar
1 stick margarine
1 teaspoon vanilla
1 cup broken pecans (Do not finely chop them)
Preheat oven to 350 degrees. Place crackers side by side on a cookie
sheet lined with aluminum foil. Melt the margarine, then add the sugar. Stir
at a boil for 2 minutes. Remove from heat and add vanilla. Pour over
crackers until covered. Sprinkle pecans on top. Bake for 10 to 12 minutes.

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