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.

Raspberry Truffle Tart

CRUST:
6 TBSP Butter
1/3 Cup Cocoa
1/2 Cup Sugar
1/2 tsp Vanilla
3/4 Cup Flour
1/8 tsp Salt

Beat butter and sugar until fluffy. Add the rest. Mix. Press in bottom and 3/4 inch up the sides in a greased springform pan.

Bake 8-10 min's in 350 degree oven.
Cool completley, and remove from pan (although I usually don't remove from pan until I'm ready to serve).

FILLING:
1 1/4 Cup Heavy Whipping Cream
10 oz. Semi Sweet Chocolate (chips)
5 TBSP Raspberry Puree (I use frozen raspberries, let them thaw, and mash through a small wire strainer to get the puree. you can do it without removing the seeds and just smash the raspberries in a bowl, but the seeds make it a lot harder to eat).

Mix chocolate and raspberry puree in a micro safe dish. Heat 2 minutes in microwave. Stir with a whisk, and heat another 30 seconds. Pour the cold whipping cream into the choc mixture and stir until smooth, hen pour into the crust. Cool at room temp, until set, then refrigerate.

Serve with more raspberry puree and whole raspberries over the top.

this is to die for! Yummy!!!!!
thank you to Diana Stucki for sharing this recipe with me oh so many years ago now! This is Rebekah's favorite and her request yearly for her birthday cake!

Calypso Chicken Salad

From Tandy Stephens

1 TBSP Minced Onion
1 TBSP Lemon Juice
1 TBSP Soy Sauce
1 TBSP Curry Powder
½ tsp Ginger
1 Cup Mayonnaise

Mix ingredients for sauce together

1 Cup Chopped Green Pepper
1 Lb. boiled chopped Chicken
1 can Pineapple tidbits
1 Cup Seedless red/purple grapes halved
1 8 oz. can Water Chestnuts, chopped
1 2oz jar Pimentos, drained and chopped

Mix all ingredients together with the sauce.
Top with slivered almonds, toasted

(Nice served in lettuce bowls with Avocado slices).
Best if made the day before and you let sit in fridge over night for flavors to blend. Yum!!!