Martha Stewart Salad

2 bags Romaine Lettuce
1 red onion, chopped
1 pkg. fresh bacon bits
1 green pepper chopped
1 pkg Craisins
1 pkg Gorgonzola cheese
1 lg Cheddar French Fried Onions
1 Bottle Briana's Poppy seed dressing

Mix all together except FF onions & dressing. May be done ahead of time and refrigerated. Right before serving, toss with onions and dressing. Serve and enjoy!

From Terry Pohlman 
(not from Martha Stewart :) )

Terry P's Hot Chicken Salad

3 cups cooked chicken (I used canned)
1 can mushrooms
1 T minced onion
½ cup slivered almonds
1 cup diced celery
1 t salt
1 can diced water chestnuts
1 t pepper
1 jar (2 oz) chopped pimentos
Shredded cheese to cover casserole
2 T lemon juice
Bread Crumbs to cover casserole
1 cup mayonnaise
½ to 1 can fried onion rings crumbled
1 can Cream of Chicken Soup

Directions:
Mix all ingredients except cheese, bread crumbs and onion rings (I used cheddar but any are good).  Place in well-greased 3 quart casserole or 11 x 9 baking dish.  Cover with cheese, then bread crumbs, then crumbled onion rings.
Bake ½ hour at 350.  Enjoy!

From Terry Pohlman

Terry P’s White Chicken Chili

Ingredients
1 ½ T butter 2 (4 oz) cans chopped green chiles
1 c chopped onion 1 pkg White Chicken Chili seasoning mix
2 stalks celery, sliced 4 t ground cumin
4 c cooked chopped chicken or turkey ½ t hot pepper sauce, or to taste
2 (15 oz) cans cannellini beans, drained & rinsed Shredded Monterey Jack cheese
2 (14.5 oz) cans chicken broth Sour cream or Greek Yogurt
1 (11 oz) can white corn, drained Chopped fresh parsley

Directions
1. In large saucepan over medium heat, melt butter.  Add onion and celery, cook until onion is translucent.
2. Add all other ingredients, cover and cook for 20 minutes.
3. Ladle into bowls and garnish with cheese, sour cream and parsley.

From Terry Pohlman

Pierogi Casserole

9 x 12 baking dish or your favorite casserole dish – spray lightly with cooking oil (unless it is a non-stick pan)

INGREDIENTS:
1 box Farfella (bow ties or the mini-bow ties)
2 stick of butter (or butter light, not margarine or sub)
2 onions (I like Vidalia or the white onions)
1 box 4 cheese instant mashed potatoes

PREPARATION:
Slice the onions and sauté in the butter until tender/translucent

Cook pasta according to the al’dente directions

Make mashed potatoes (both packages) according to directions

ASSEMBLY:
Layer the noodles on the bottom of the pan
Layer 1/3 of the butter and onion mixture on top of noodles
Layer the mashed potatoes
Layer the remainder of the butter/onions on top

BAKE:  350o  for 35 minutes (until bubbly), then turn on the broiler and brown the top for about 10 minutes (until just golden brown).

Remove from oven and let sit for 20

From Terry Pohlman

Titmuss Glup

Preheat oven to 200 degrees

Melt 1 ½ sticks butter in cookie sheet pan with sides
Sprinkle with garlic powder
Chex Mix – 1 bag
Oyster Crackers – 1 cup
Cheese-Its – 1 cup
Large can of cashews (or try mixed nuts, pecans, walnuts, almonds etc)
Honey pretzel twists – broken in half (or skip since pretzels are in the chex mix too)

Stir to coat all pieces.  Bake 45 minutes to 1 hour at 200 degrees.
Stir every 15 minutes.


From Terry Pohlman

Terry P's Artichoke Dip

2 cans artichokes in water (drain, squeeze and chop)
2 cans green chilies chopped
2 cups mayo
2 cups parmesan cheese
8 cloves crushed garlic
Crushed red pepper

Mix all ingredients except red pepper.  Place in deep pie plate, sprinkle with crushed red pepper for looks and taste.  Bake at 350 for 30-40 minutes until golden and bubbly.  Serve with crackers.

From Terry Pohlman

Terry P's Raspberry Brie

Filo Dough
1 lb brie
1 8oz jar raspberry preserves (or flavor of choice)
1 3oz package sliced almonds
½ stick melted butter

Place several sheets of filo dough - enough to cover brie completely - in greased round ovenproof dish.  Place brie in middle.  Generously spread preserves on top of brie and sprinkle with almonds.  Carefully fold filo dough up and around top of brie.  Pour melted butter over entire crust.  Bake at 350 for 25 minutes.  Let stand 10 minutes before serving with crackers.

From Terry Pohlman

Terry P's Sunrise Coffee Cake

Batter
1 package yellow cake mix with pudding
4 eggs
1 cup sour cream (or greek yogurt)
1 cup oil
Mix above together and beat 6 minutes.

Topping
4 T flour
4 T sugar
2 t cinnamon
¼ cup nuts

Place half of batter in greased tube pan.  Cover with half the topping.  Pour in remaining batter and sprinkle on remaining topping.  Bake at 350 50-60 minutes.  Cool 30 minutes before removing from pan.

From Terry Pohlman

Pineapple Casserole

350*

2 sticks butter
2 cups sugar
8 eggs
10 slices bread - no crust
2 - 20 oz. cans crushed pineapple - drained

Butter bowl.  Cream butter and sugar.  Add beaten eggs.  Add pineapple and broken bread.

Bake covered for 45 minutes to an hour

From Nancy Larson

Nancy's Cheese & Bacon Spread

350*

1 - 8 oz. cream cheese softened
1/2 cup miracle whip
1 cup shredded cheddar cheese
2 tbsp green onion
1 lb bacon

Mix together.  Spread into 9 inch pie plate.  Cook bacon and crumble on top.

Bake for 15 minutes

From Nancy Larson

Adam's Lamb Chili

Instead of ground beef, use ground lamb which gives it a really interesting flavor. The ingredients we use are chili beans, kidney beans, black beans, diced tomatoes, green peppers, chopped onion, and ground lamb. Then add whatever spices you like. 

From Adam Zapfel

Terry’s Rib Recipe

Portion size—1/3 slab per female; ½ slab per male

Remove membrane from the back of the slab of ribs (best is to have the butcher do it!)

Squeeze ½ fresh lemon on the back of each slab and ½ on the meat side.

Sprinkle liberally with dry rub (Terry uses 2/3rds Schweppe’s bar-b-que rub and 1/3rd Patty’s seasoning mixed)

Put slabs in blue enameled roaster—stand them up on end of slab

Place in oven or on grill at 220 –indirect heat—for 2 ½ hours

Remove from enameled pan and place ribs in a large, disposable aluminum pan, back side up.

Baste liberally with Terry’s bar-b-que sauce

Place back in oven (or on grill) for 30 minutes.

Turn over, meat side up—baste this side and put back in oven (or grill)—baste every ½ hour for the next 2 ½-3 hours.

From Terry Huffman

Butternut Squash and Sausage Soup

1 (2 to 3 lb.) butternut squash
Salt and pepper to taste
2 to 3 TBSP. oil
1 medium to large yellow onion
8 oz. smoked sausage (leave this out for a vegetarian version)
2 ears of corn (or frozen corn)
8 oz. heavy cream
3 ( 14.5 oz.) cans chicken broth
2 cups. Cooked rice

Cut squash in half lengthwise, remove seeds rub both halves with oil, salt and pepper, microwave on high each half until fork tender. (about 15 min. each).  Scoop out the squash and puree with some chicken broth.  In your soup pan at medium heat, put in oil, onion (medium chopped), salt and pepper and cook 3 to 4 minutes.   Add sausage (sliced and quartered) and cook 4 to 5 minutes.  Add corn kernals and cook 5 to 6 minutes.  Add pureed squash and heavy cream to achieve a color you want (might not need all 8 oz.); bring the soup up to a boil and reduce to a simmer ( with cover on) for about 10 minutes.  Add a can of chicken broth, 2 cups of rice; let simmer for half an hour on a low setting.   When done if soup seems too thick, add more chicken broth or water.  If it appears too thin, continue simmering with cover off.
When serving you can garnish with sour cream and scallions.  

Serves 6 to 8

From Louise Huffman

Grandma Larson's Chicken Kiev

Bone, skin, split into halves; pound flat until double in size: 3 whole chicken breasts

On top end of each pounded breast place:
1 tbsp. butter (slice pat lengthwise in 1/3 d's)
1 tbsp. chopped onion (optional)
1 tsp. parsley

Roll breast up, tuck in ends.

Dip each in:
Beaten egg yolks, then bread crumbs.

Refrigerate 3 to 4 hours, or place in freezer for 1 hour.

Deep fry at 350 degrees for 5 minutes or until golden brown.

Serve with noodles or rice.

From Grandma Darlene Larson
Contributed by Linda

  

Bailey's Irish Cream Cake

½ cup nuts
1 pkg yellow cake mix (without pudding)
1 (3 oz) pkg Jello instant vanilla pudding
4 eggs
½ cup cold water
½ cup oil
½ cup Bailey’s Irish Cream

Preheat oven to 325 degrees.
Grease and flour a tube or bundt pan.
Sprinkle nuts on the bottom of pan.
Combine the rest of the ingredients.
Pour over nuts.
Bake 1 hour.
Cool cake completely.
Prick cake (use wood skewer to make holes larger than with toothpicks) and pour glaze over top and sides.

GLAZE:
1 stick butter
¼ cup water
1 cup sugar
½ cup Bailey’s Irish Cream

Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. REMOVE from heat. Stir in Bailey’s Irish Cream.

Note: the cake can be served with whipped cream

From Louise Huffman

Chicken Pesto Roulades

Four chicken breast pounded thin
6 tablespoons basil pesto
12 sun-dried tomatoes
Eight slices mozzarella cheese
1 cup of whipping cream

Spread each chicken breast with 1 tablespoon pesto, layer each one with three sun-dried tomatoes and two slices of fresh mozzarella cheese. Roll the chicken breast and secure with a toothpick. Dredge each chicken breast in seasoned flour (salt and pepper). Sauté in olive oil until browned, add whipping cream bring to a boil. Lower heat and whisk in remaining 2 tablespoons pesto sauce.Slice roulades in diagonal pieces, serve over fettuccine and pour sauce over entire dish. Enjoy!!!

Serves 4

From krisp58pn@yahoo.com