- 3/4 cup vegetable oil
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1 tablespoon finely chopped onion
- 1 teaspoon salt
- 1 teaspoon ground mustard
-
1 1/2 teaspoon ground paprika
-
1 teaspoon celery seed
- 1 teaspoon onion powder
Sweet and Sour Dressing II
Overnight Chicken Divan
Another favorite from church potlucks. I got this recipe from Kay Main.
- 1 ½ lbs boneless chicken breast
- 2-3 cups broccoli spears, fresh, lightly steamed
- 1 can cream of chicken soup, undiluted
- ½ cup commercial sour cream
- ½ cup mayonnaise
- 2 tablespoons dry sherry
- 1 teaspoon paprika
- 1 teaspoon prepared mustard
- ¼ teaspoon curry powder
- 1/3 cup shredded cheddar or parmesan
- Cook chicken in whatever way you prefer and break up into bite size pieces. Cook broccoli according to package directions; drain well. Arrange in a lightly greased 13 x 9 x 2-inch baking dish. Combine next 7 ingredients; spoon half of sauce over broccoli. Arrange chicken over sauce; top with remaining sauce. Cover; refrigerate overnight if need be.
- Let stand at room temperature 30 minutes before baking (if it was refrigerated). Bake at 350 degrees for 25 minutes. Remove from oven; sprinkle with cheese and paprika. Bake an additional 5 minutes.
Coconut Chews
- 6 tablespoons butter, softened
- 6 tablespoons shortening
- ¾ cup powdered sugar
- 1½ cup flour
- Whip butter and shortening just until fluffy. Blend in powdered sugar. Stir in flour. Press into an ungreased 13x9x2 pan. Bake at 350F until golden brown, about 12-15 minutes.
- 2 eggs
- 1 cup packed brown sugar
- 2 tablespoons flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla
- 1 cup shredded coconut
- Mix together the eggs, brown sugar, flour, baking powder, salt, vanilla and coconut. Spread over baked layer. Bake 20 minutes longer. Cool.
- 2 tablespoons melted butter
- 1½ cup powdered sugar
- 3 tablespoons orange juice
- 1 teaspoon lemon juice
- Mix together the melted butter, powdered sugar, orange juice and lemon juice. Spread over cookies. Cut into bars.
Peanut Butter Cookies
- ½ c peanut butter (120 g), preferably honey-roasted crunchy style
- ½ c shortening (90 g)
- ½ c brown sugar (110g)
- ½ c white sugar
- 1 egg
- 1¼ c flour (160 grams)
- scant ¾ t baking powder
- ¼ t baking soda
- ¼ t salt
- Mix peanut butter, shortening, sugars and egg. Stir in dry ingredients. Shape into 1 inch balls. Flatten slightly with a fork. Bake on ungreased cookie sheets until set but not hard, 9-11 minutes at 375º F.
Frozen Hash Brown Casserole
- 2 lb package frozen hash browns
- 1 can cream of chicken soup
- 1 stick butter
- 1 onion, chopped
- 1 cup grated cheddar cheese
- 1 cup sour cream
- Preheat oven to 350F.
- Break up potatoes (don’t thaw). Mix with onions. Mix sour cream, soup, and melted butter and stir in. Put in 9×13 casserole. Sprinkle cheese on top.
- Bake 60-75 minutes.
- Optional: Top with 1 cup crushed potatoes chips during the last 15 minutes of baking.
Broccoli Salad
Belinda Jarrett brought this to a potluck. She got it from our church cookbook, a recipe submitted by Paula Pursel.
- 1 head broccoli (1.5 lbs)
- 8 slices cooked bacon, crumbled
- ½ cup raisins
- 1 cup mayonnaise
- 2 Tblsp cider vinegar
- 1/4 cup sugar
- Trim and clean broccoli. Cut the florets and stems into bite-sized pieces. Add bacon and raisins. Combine remaining ingredients, stirring well. Add dressing to broccoli mixture and toss gently. Cover and refrigerate 2-3 hours.
Ginger Lemon Crinkles
- 1 cup brown sugar
- 1/2 cup shortening
- 1 egg
- 1 Tablespoon grated lemon peel
- 1 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- Mix brown sugar, shortening, egg and lemon peel. Stir in dry ingredients. Shape into 1 inch balls. Dip tops in granulated sugar. Sprinkle lightly with a drop or two of water and flatten slightly.
- Bake 9-11 minutes at 350ºF.
- Makes about 3 dozen.
Cranberry Almond Chocolate Biscotti
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla
- 1/4 cup unsalted butter, melted
- 1 cup dried cranberries
- 1 cup sliced almonds
- 8 ounces white chocolate, finely chopped
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat liner. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together eggs and vanilla. With an electric mixer, beat the eggs and melted butter into the dry ingredients. Stir in the cranberries and almonds.
- Turn the dough out onto a floured surface. Flour your hands so that the dough won’t stick to them, and divide the dough into 3 equal 8x2x3/4-inch logs. Place one log on the baking sheet and bake 24 minutes or until firm and dry to touch. Remove from oven.
- Reduce oven to 325°F. Transfer baked log to a cutting board. Using a serrated knife, cut the log diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the baking sheet. Bake about 10 minutes or until dry and dark. Transfer to racks; cool. Repeat with the other two logs.
- Melt the white chocolate in the microwave or over a double boiler. Dip each biscotti into the chocolate, at an angle, coating the end. Return to a cooled baking sheet and chill about 20 minutes or until chocolate is set.
Ginger Almond Biscotti
- 3/4 cup sugar
- 1/2 cup butter
- 1/2 cup molasses
- 3 large eggs
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon and nutmeg
- 1/2 teaspoon each ground cloves and all spice
- 1/4 cup minced fresh ginger
- 1 cup blanched almonds (okay to use just raw almonds)
- Bake almonds 10 minutes at 350°F, let cool, then roughly chop.
- Cream sugar, molasses and butter. Add eggs, mix in one at a time. Add minced ginger.
- Mix flour, baking powder, cinnamon, nutmeg, ground cloves and all spice. Add flour mix into butter and eggs mix, one third at a time. Add Almonds. (At this point sometimes it is helpful to refrigerate dough for several hours to make it more easy to form into logs.)
- Turn out onto a well-floured board, and divide into two portions. With floured hands, shape into logs about 9-11 inches long, 2 inches wide and 1/2 inch high, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle.
- On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Re-bake 15-18 minutes. Cool on wire rack. Store in airtight container.
Chocolate Nut Cookies
- 2 1/2 cups flour
- 3/4 cup unsweetened cocoa
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 4 eggs, slightly beaten
- 2 teaspoons vanilla
- 1 cup chopped walnuts or pecans
- 4 ounces bittersweet chocolate, melted
- 2/3 cup milk
- 1½ cups confectioner’s sugar
- In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the nuts. Add the melted chocolate and milk and stir to combine well.
- Preheat the oven to 350º. Roll dough into 1½ inch logs and refrigerate until firm, about 30 minutes or more. Cut logs into 1 inch slices and roll in confectioners sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10-12 minutes. Cool on wire racks.