5 Cup Salad or Ambrosia Salad

5 Cup/Ambrosia Salad

1 can Pineapple Chunks, drained
1 can Mandarin orange segments, drained
1 cup Sour Cream
1 cup Coconut
1 cup mini marshmallows

Mix all together in bowl. Chill and serve.

I like this recipe because I usually have all the ingredients on hand so if I need to make something at the last minute... There you go, Yummy Fruit Salad!

My mom used to make this all the time, so for me it's a little bit of a memory as well...

Russian Refresher Mix

2 Cups powdered oange drink mix (tang)
1 (3 oz)PKG presweetened powdered lemonade mix
1 Cup Sugar
1 tsp cinnamon
1/2 tsp ground cloves

Combine all ingredients in a large bowl. Mix well. Put in air tight containers. Label.
Makes abt. 3 1/2 cups mix.

To make Drink:
Add 2-3 tsp. mix to 1 C of hot water.
Stir.

Hawaiian Haystack

2 cans cream of chicken soup
1 Cup chicken broth
2 cups chicken mix (make a mix, thawed) (recipe below)
4 cups cooked rice
1 can chow mein noodles
3 med. tomatoes, chopped or sliced
1 cup chopped celery
1/2 c chopped green pepper
1/2 c chopped green onion
1 (20 oz) can Pineapple chunks, drained
1 c grated cheddar cheese
1/2 c slivered almonds
1/2 c coconut

Combine soup, broth, and chicken mix to make gravy. Simmer until heated through.

Serve over Rice, then add toppings.


CHICKEN MIX (Make-a-mix)
11 lbs chicken (4 med fryers), cut up4 qts cold water
3 TBSP parsley flakes
4 Carrots, peeled and chopped, sliced
4 tsp salt
1/2 tsp pepper
2 tsp basil

combine all ingredients in a large kettle or dutch oven. Cover and cook over high heat, till water boils. Simmer till meat is tender, abt 1 1/2 hrs. Remove from heat. Strain broth and refrigerate till fat can be skimmed off. Cool chicken, then remove and discard bones and skin. Put chickem mix into six 1 pint containers with 1/2 inch space at the top. Pour broth into six more 1 pint containers, with 1/2 inch at top. Seal and label containers. Freeze, use within 3 months.

For one meal at a time reduce the amount of chicken and use 2 carrots, and reduce other ingred.'s and make as directed. Use 1 cup broth for the gravy.

Chicken Rice-a-Roni stuffing Cassarole

Chicken
1 box Rice - A - Roni
1 can Cream of Chicken soup
1 Cup Sour Cream
1 Box Stove top stuffing
4 TBSP Butter
1 Cup Hot Water

Make rice-a-roni, spread in bottom of cassarole dish
Cook Chicken with seasoning, (Grill, Fry, etc.)
Cut up Chicken and spread over rice
Mix Soup and sour cream, spread over Chicken
Mix stuffing with 4 TBSP melted butter, spread over soup mixture



When ready to bake
Pour 1 Cup Hot Water over stuffing.
Cover with foil.

Bake 350 degrees for abt. 50 minutes.

Thanks Natalie Palmer, one of my kids favorite meals!!! pretty quick and easy, with stuff you have on hand.

The Best Blueberry Muffins

Wendee Lynn

12 Reg. Muffins

1/2 C (1 stick) Butter, Room Temp
1 TBSP Sugar (or slightly less depending on the tartness or sweetness of blueberries)
2 LG. Eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 C. Blueberries (mash the 1/2 C. w/ fork)
2 C Flour
1/2 C Milk
1 TBSP Sugar mixed with 1/4 tsp ground nutmeg

Heat Oven to 375 degrees Greese 12 Reg. Muffin cups, including the area between each cup, or use foil cups.

In Mixing Bowl
Beat Butter until creamy.
Beat in sugar until pale and fluffy
Beat in Eggs, one at a time
Beat in Vanilla, baking powder, and salt
Mix mashed blueberries into batter.
Fold in half the flour with a spatula, then half the milk.
Add remaining flour, then milk.
Fold in remaining blueberries.

Scooop batter into mufin cups.
Sprinkle with nutmeg sugar.

Bake 25-30 minutes, or until golden brown.
Let muffins cool at least 30 minutes in the pan before moving.