Kentucky Hot Brown

1/2 stick butter
6 Tab. flour
3 cups warm milk
6 Tab. grated parmesan cheese
1 beaten egg
1 oz. cream , whipped, optional
salt and pepper, to taste
slices of roast turkey
8-12 slices trimmed toast
extra parmesan cheese, for topping
8-12 strips fried bacon
melt the butter and add enough flour to make a reasonable thick roux, enough to absorb all of the butter.
add milk and parmesan.
add egg to thicken sauce, but do not boil.
remove from heat.
fold in whipped cream.
add salt and pepper.
for each hot brown place two slices toast on a metal or flame proof dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, Garnish with bacon. Serve immediately. Serves 4 to 6
Nancy Powell made this for us when we visited them. Its so good!!!!

Martha's Macaroni salad

1/2 pound of salad macaroni cooked
6 hard boiled eggs chopped in small pieces
1 bunch of green onions sliced thin
1 cup sweet dill pickles (recipe to follow)
3/4 cup cheddar cheese (optional)
1/4 cup chopped black olives sliced (optional)
1 1/2 chopped tomatoes (no seeds)
2 1/2 cups mayonnaise
1 Tab. mustard
salt and pepper to taste
Cook macaroni and drain, add next 6 ingredinents, set aside. Mix mayonnaise and mustard together, add to salad mix. If it seems to dry add alittle more mayonnaise. add salt and pepper to taste. There are two tricks to this salad. Ingredients need to be cut in small pieces, and you have to use sweet dill pickles.

Sweet Dill Pickles
1 qt. Valasic Dill Pickles (drain and sliced)
2 1/2 cups sugar
1 cup vinegar
1/2 cup water
Heat vingar, water and sugar to boiling. Pour over sliced pickles. Let stand tell cool. Keep in refrigerator.

Fresno Stake Breakfast Casserole

It's SO good! I love to make this on holidays or when I have guests staying over.

1 cube margarine or butter
1 lg package hashbrowns, thawed
1 cup cheddar or swiss cheese
1 cup jack cheese
1 cup diced ham or crumbled bacon
1/2 t. salt
1 cup milk
4 eggs, lightly beaten

Melt butter in a 9x13 pan. Add all ingredients and mix well.
Bake at 350 degrees for 45 minutes or until bubbly.

Merilee's Peanut Dipping Sauce

2/3 Cup Peanut Butter
1 Garlic Clove
2 Tbsp Fresh Lime Juice
2 Tbsp Soy Sauce
2 Tbsp Sugar
1/8 tsp Cayenne pepper
1/3 Cup Water
1 Tbsp Rice Wine Vinegar
1/2 Tbsp Sesame Oil
Dash of ground Ginger, or 1/8tsp finely chopped Ginger root

Blend all ingredients in small food processor, Blender, or with immersion Blender. Serve with meat marinated in Teriyaki Marinade. Enjoy. Will last up to two weeks in refrigerator.


I created this recipe, when I couldn't find a peanut sauce I liked...it was always too much Ginger, too bitter...what not. Anyway, I really like this one, and I hope you all do to.

Bacon Cheddar Fondue

5 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1 1/2 pounds sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3 dashes Tabasco sauce
Parsley-

Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and crumble; set aside.

Add onion and garlic to 1/4 cup drippings; sauté until tender. Do not brown. Add soup; slowly stir in milk, over medium heat; blend until smooth. Add cheese, a little at a time, stirring until melted. Add bacon, reserving some for garnish. Add Worcestershire sauce, mustard and Tabasco sauce. Pour into fondue pot and keep warm. Garnish with bacon and parsley. If mixture becomes too thick, stir in a little hot milk.

Yields 5 cups.

Thought I would post this recipe, it is so delicious for a fondue party. Everyone love it!

Hawiian Meatball Sauce

Hello all!
I'm still dieting but I since Michelle (Jason's sister) just asked me for this recipe, I thought it would be good to go ahead and add it to this blog. It is delicious. I know MJ and Hans like it. Hope you enjoy! (I can't wait to have some soon.)

1 1/2 Cups Ketchup
1 Cup Brown Sugar
1 whole can pineapple bits or chunks
1 large onion coarsely chopped
1 green bell pepper coarsely chopped
splash of white vinegar

You can mix this together and pour over frozen meatballs in your crock pot, or heat your meatballs and this sauce together in a stock pot, but either way it is a guaranteed pleaser! Oh, and serve over rice. DELISH!
Mindy

Southwestern Chicken and Black Bean Burritos

This is from a Rachael Ray cookbook I have. I timed it and it really did take me almost exactly 30 minutes. Everyone in the family loved it.

2 boneless, skinless chicken breasts
1/2 t ground cumin
1/2 t chili powder
a couple shakes tobasco sauce
1 T extra-virgin olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
3 T smoky barbecue sauce
Salt and pepper to taste
shredded lettuce, sliced green onion, chopped tomatoes, shredded cheese, avocado chunks
4 large flour tortillas

Cut chicken into bite-size pieces and mix with cumin, chili powder, and tobasco. Cook in a pan until no longer pink inside. While chicken is cooking, heat a skillet over medium-high heat. Cook onions and garlic in olive oil until onions are soft, about 5 minutes. Add beans and barbecue sauce. Drop chicken into barbecued beans, and heat mixture through. Season with salt and pepper.
Place a warmed tortilla on a plate and pile chicken and beans in center. Top with lettuce, onions, tomatoes, cheese, and avocado. Wrap, roll, and repeat with remaining tortillas and filling. Serve with chips and salsa. Serves 4.