Appetizer: Jenny's Famous Guacamole

From Jenny Ward

Ingredients

3-4 ripe avocados
1 small onion diced small
2 Roma tomatoes diced small w/ seeds removed
lime
salt
cilantro (optional)

Instructions:

Choose 3 to 4 ripe avocados, peel & mash well; save seeds (stone) to put in bowl under mix when complete Mix avocado, diced onion & tomatoes, squeeze 1/2 to 3/4 teaspoon fresh lime juice, add salt to taste, and for the courageous add 1/4 c. chopped cilantro.

Put mixture in bowl on top of avocado stones; helps keep mixture from turning brown.

Serve a/tortilla chips or use as garnish on taco's or sandwiches.

Dessert / Cookies: Buckeye Balls

From Kathy Lysen

Ingredients
1/2 cup butter, melted
1 lb. confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 Tablespoon shortening

Directions
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.

In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!

Entree / Chicken: Chicken Stir-Fry

From Kathy Lysen

Ingredients
1 Tablespoon oil
¾ lb broccoli, chopped
5-6 stalks celery, chopped
½ onion, sliced
2 carrots, sliced
4 oz mushrooms, sliced
1 green pepper, sliced
12 oz chicken breast, cooked and cut into 1-inch pieces
2 chicken bouillon cubes
1 cup water
4 Tablespoons soy sauce
2 teaspoons sugar
2 Tablespoons cornstarch
2 cups rice, cooked

Directions
In large skillet or wok, stir fry vegetables in oil until tender crisp; add cooked chicken and heat through. While vegetables are cooking, in a small saucepan dissolve bouillon cubes in ½ cup warm water. Bring to a boil, then add soy sauce and sugar. Mix cornstarch and remaining ½ cup water together then add to boiling mixture; stir until thickened. Pour over stir fried vegetables and chicken, tossing to coat with sauce. Serve over cooked rice.

Entree / Beef: Sausage Links

From Kathy Lysen

Ingredients
2 lbs Italian sausage links (hot)
4 bell peppers (mixed colors)
1 jumbo onion
4 oz marinara sauce
8 oz Romano / Parmesan cheese
Olive oil
Italian seasoning

Directions
Preheat oven to 350 degrees. Place sausage links in shallow pan with a think layer of water for 15-20 minutes.

Saute peppers and onions in olive oil and seasoning to “sweat” the juices. Add the marinara sauce. Add the cheese to melt. Cover the dish and set aside.

Pull sausage out of oven and cut to style desired. Toss together with onion and pepper mixture. Place all in pan and back in oven for 10-15 minutes.

Salad: Black Bean Quinoa Salad with Cherry Tomatoes

From Shelly Carey

Ingredients
1 cup quinoa (pronounced keen-wah), rinsed
1 teaspoon whole cumin (seeds)
1 can black beans, rinsed and drained
1 ½ -2 cups cherry tomatoes, halved
2 shallots, thinly sliced
2 Tablespoons olive oil
1/4 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoons salt plus more to taste
Cilantro, chopped (optional for mixing into salad)
Cilantro springs for garnish

Directions
Cook quinoa in a pot or rice cooker with enough water to cover by 1 centimeter.

In a dry pan, toast cumin seeds until fragrant, about 30 seconds.
In a large bowl bowl, toss together cherry tomatoes, shallots (crumple them with your hands), olive oil, cayenne, black pepper, and toasted cumin, optional chopped cilantro, and 1 teaspoon salt.

When quinoa is done, allow it to cool slightly, then add to the bowl. Mix everything well, and add more salt if needed. Garnish with cilantro sprigs and serve.

Appetizer: Neal Jr's Carolina Crab Dip

From Neal Ward Jr., courtesy of Sharon Ward

Ingredients
2 (8 oz) containers lump crab meat,
2 (8 oz) squares Philadelphia cream cheese softened,
2 Tablespoons parmesan cheese
2 Tablespoons paprika
1 Tablespoon cayenne pepper

Directions
Mix all ingredients; bake at 350 degrees until hot; serve with warm pita triangles.

Bread: Grandma Millie Puza's Zucchini Bread

From Sharon Ward

Ingredients
3 eggs
2 cups sugar
1 cup salad oil
2 cups coarse grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon baking powder
½ cup chopped nuts (optional)

Directions
Beat together: 3 eggs, 2 cups sugar, 1 cup salad oil, 2 cups coarse grated zucchini, 3 tsp vanilla.

Sift and add to the above....3 cups flour, 1 tsp salt, 1 tsp baking soda,
1/2 teaspoon cinnamon, 1/4 tsp baking powder.

Add 1/2 cup chopped nuts (optional but really good) Bake 1 hr at 350 degrees in greased & floured bread tins.

Salad: Aunt Sharon's Seven Layer Salad

From Sharon Ward

Ingredients
1 head lettuce, ripped up in pieces
1 medium onion, thinly sliced,
1 8 oz can sliced water chestnuts drained,
1/4 cup grated Romano cheese,
1 pint good mayonnaise,
1 (10 oz) package frozen thawed peas,
1/2 lb bacon (fried, crumbled, & drained)
3 or 4 hard boiled eggs
tomato wedges (optional)

Directions
Layer lettuce, onions, water chestnuts, cheese, mayonnaise, peas, and bacon in large bowl in the order given.

Garnish top with eggs & tomato wedges. Refrigerate at least 2 hours.

Dessert / Cake: Grandma Millie Puza's Orange Banana Cheese Refrigerator Cake

From Sharon Ward
Note: Grandma Puza’s recipe notes that this recipe is “very good”.

Ingredients
Graham Cracker Crust
18 graham cracker, crushed (divided)
½ cup melted oleo
1/3 cup sugar
½ teaspoon cinnamon
Filling
1 (3 oz) package orange Jell-o
1 cup boiling water
1 (8 oz) package cream cheese
3 Tablespoons freshly squeezed lemon juice
1 cup sugar
2 minced bananas
12 oz carton Cool Whip

Directions
For the crust: Roll fine -- 18 graham crackers & mix with 1/2 cup melted oleo, 1/3 cup sugar, 1/2 tsp cinnamon. Line 9 X 13 pan; save 1/2 cup of crust mixture for the top.

For the filling: Dissolve one (3 oz) package orange Jell-o with 1 cup boiling water, cool to room temperature.

In large mix bowl, cream 8 oz softened cream cheese with 3 Tablespoons
lemon juice (real lemon), 1 cup sugar, 2 minced bananas. Beat mixture with electric beater until bananas are well mixed in. Add cooled Jell-o to cream cheese mixture; mix well and set in refrigerator in large bowl until quite thick like egg whites. Fold in one room temperature 12 oz carton cool whip (13-1/2 is okay).

Pour into lined pan; sprinkle saved crumbs on top. Refrigerate 12 hours or over night.

Vegetable / Potato: Aunt Sharon's Hash Brown Casserole

From Sharon Ward

Ingredients
2 (1 lb.) packages frozen hash browns, thawed
1/2 cup melted butter,
1 tsp salt,
1/4 tsp pepper,
1/2 c. chopped onion,
1 can cream of chicken soup (regular size),
1 (8 oz) container sour cream,
2 cups shredded cheddar cheese;
1 cup buttered bread crumbs

Directions
Combine thawed hash browns with all ingredients except bread crumbs.
Pour into buttered 3 qt. casserole; sprinkle with bread crumbs.

Bake at 350 degrees for 75 minutes.

Makes 8 to 10 servings. *Double recipe fits into 5 qt. casserole.

Appetizer: Brie Leek Tartlets

From Jackie Schuler

Ingredients
1 medium leek (white portion only) finely chopped
1 garlic clove, minced
3 Tablespoons butter
Dash salt
Dash pepper
Dash ground nutmeg
1 package (1.9 oz) frozen miniature phyllo tart shells
2 oz. Brie or Camembert cheese, rind removed

Directions
In a small skillet, sauté leek and garlic in butter until tender. Add the cream, salt, pepper and nutmeg; cook and stir for 1-2 minutes or until thickened.

Place tarts shells on a baking sheet. Slice cheese into 15 pieces; place one piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. Bake at 350 degrees or until heated through.

Yield: 15 appetizers