Zucchini Casserole - Sheri Sorenson

6 cups diced zucchini
1/4 cup diced onion
1 cup shredded carrots
1 can cream of chicken soup
1 cup sour cream (fat free works)
1 pkg. Stove Top Stuffing
1 cube margarine
1 tsp salt

Cook zucchini and onions in salted water for 5 minutes.  Drain well.
Mix sour cream, soup, and carrots.  Add drained, slightly cooled zucchini.
Fold together.
Melt Margarine, add flavor packet from stuffing (I don't think they have these anymore),and
bread crumbs and mix thoroughly.
Put 1/2 of bread crumbs on bottom of 9X12 greased pan.  Put zucchini mixture on next.
Top with remaining stuffing.
Bake at 350 degrees for 20-30 minutes (until bubbly)

Hot Fudge Pudding - RaeLou Olsen

Mix together and let cool:
1 C. sugar
2 1/2 Tbs. cocoa
1 1/4 C. boiling water
1 3/4 C. evaporated milk (add regular milk to make 1 3/4 cups - cans used to be bigger)

Mix in a bowl and then spread in 9X12 pyrex baking pan (spray with Pam)
1 1/2 C flour
1 C. sugar
2 1/4 tsp. baking powder
2 TBS cocoa
1/4 tsp. salt
3/4 C milk
3 Tbs. oil
1 1/2 tsp. vanilla
Optional - 1/2 C chopped walnuts ( I usually leave these out and just let those that like them add them when I serve it).

Pour liquid mixture over the cake mixture. Bake at 350 for 30 - 40 minutes.
Serves 6 - 8

Peach Cobbler

from Kidder, Missourri - Church History Trip
1 quart sliced peaches - drained
1/3 pkg. yellow cake mix (1 cup)
1 1/3 cups oatmeal
1/2 cube butter
Cinnamon to taste


Mix cake mix, oatmeal and cinnamon together and spread over drained peaches. Slice the butter and lay over the top (or crumble into the oatmeal mixture). 9X9 pan - (Triple recipe for a larger pan.) Bake at 350 45 minutes. Serve with peacns, blueberries and ice cream.

Dutch Oven Chicken Cordon Bleu W/Veggies

from Kidder, Missouri - Church History Trip
I made this in a big oven cooker.
This is 1/2 the original recipe.
3 chicken breasts cup into pieces
3/4 C seasoned bread crumbs
3 cups diced potatoes
2 c. brocolli florets
2 c. cut up carrots
1 c. diced ham
1 c. sour cream
1 can cream of chicken soup
sliced swiss cheese
paprika

Roll chicken in bread crumbs to coat. Make 2 layers of meat and veggies in baking pan. Mix soup and sour cream and add pepper to taste. Bake 1 hour at 350 stirring once. When done, top with cheese and paprika. Heat until cheese melts.

Veg-All Chicken Pot Pie

From Elayne Tuttle
2 cans cream of potato soup
1 16 oz. can Veg-All
2 cups diced chicken (or turkey)
1/2 cup milk
1/4 tsp. thyme
1/4 tsp. pepper
2 - 9 inch frozen pie crusts (I like the pillsbury roll out kind)
1 egg (optional - I usually don't do this).
Combine first 6 ingredients. Spoon into pie crusts. Cover top with crust .
Crimp edges and make slits in top with knife.
Brush with beaten egg.
Bake at 375 for 40 minutes. Cool 10 minutes before cutting.

Chicken Salad

from Diane Kelson
1 C shelled
macaroni – uncooked (cook, drain and cool)
½ C. chopped
green onion
4 C. cubed
cooked chicken
2 - 20 oz
pineapple tidbits (or chunks)
2 C. red
grapes sliced
2 red fuji
apples diced
1 ½ C. slivered
almonds
1 C chopped
celery
1 C. mayo
1 C.
coleslaw dressing
Salt to
taste
Mix together
and refrigerate for several hours. May
need to add more coleslaw dressing.

Chinese Sundae (or Haystack)

from Kathi Nickell
1 1/2 Cups Rice - measure before cooking - cook in 3 cups water
1 can chow mein noodles
1 chicken boiled and boned cut in bite sized pieces (or turkey or chicken breasts)
2 diced tomatoes
2 cups chopped celery
1 bunch green onions finely chopped
1 green pepper chopped
1 16 oz. can crushed pineapple (or tidbits)
1 cup flake coconut
1 cup shredded cheese
Maricino cherries
Cashews if desired
2 cans cream of chicken soup with 1 cup water (heated for gravy)
Serves 8 to 10

Orange Rolls

From Kathi Nickell
½ cube butter (1/4 cup)
½ cup sugar
1 rounded TBS. orange juice concentrate
Cook until sugar is dissolved stirring constantly.

2 pkgs
Hungry Jack or Pillsbury biscuits (20)
Place rolls in round pan or baking dish, putting them on their side and overlapping a
little. Pour orange mixture over rolls and bake 30 minutes in 350 oven. Turn out immediately and serve.

Banana Split Dessert

from Elaine Watson
Graham Cracker Crust on bottom of 9X13 Pan
(2-3 Cups graham craker crums and 1/4 cup melted butter)
or use crust from Texas 4-Layer Pie (I like this better - not so crumbly)

Layer with sliced bananas (3 - 5)
Top with 1/2 gallon vanilla ice cream (softened and sliced)
Sprinkle with 1 Cup chopped nuts and freeze several hours.

Chocolate Sauce
Melt 1/2 Cup (1 square) butter and 1 Cup semi-sweet chocolate chips
Add 2 cups powdered sugar and 1 1/2 cups evaporated milk.
Cook until thickened (about 10 minutes) stirring constantly.
Remove from heat. Add 1 tsp. vanilla. Cool
Put on top of ice cream layer and freeze for several hours.

Top with carton of cool whip and chopped nuts and freeze.
Take out of freezer about 1/2 hour before serving.

Texas 4-Layer Pie

From Barbara Page
Crust:
1 square butter (softened)
1 Cup flour
1/2 cup chopped walnuts
Mix together and press into 9X12 Pyrex pan.
Bake at 350 for 13 minutes. Cool

2nd Layer:
Cream together 8 oz. cream cheese and 1 Cup powerdered sugar
Stir in 1/2 Carton Cool Whip (12 oz) I have used 1/2 of the 9 oz if I don't have a 12 oz.
Spread on top of crust.

3rd Layer:
2 small packages instant pudding (chocolate or butterschotch)
3 cups milk
Pour over cream cheese layer and let set.

4th Layer
Spread on remaining carton of Cool Whip
Sprinkle on chopped nuts (walnuts or cashews) if desired.