3 (10.5 ounce) cans condensed chicken broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
8 slices bacon
1/2 cup margarine
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
2 cups half-and-half cream
1 1/2 cups cooked, diced turkey meat
2 tablespoons dry sherry

In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.

3 cups white sugar
4 eggs
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup chopped walnuts
1 cup raisins
1 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.

Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices.

1 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3/4 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1 tablespoon white sugar
1/2 teaspoon salt
1 pound frozen cut green beans, thawed and drained
2 cups prepared stuffing
Preheat oven to 350 degrees F (175 degrees).

Place green beans in a 9x13 inch glass pan.

Saute onions with butter in a large frying pan over medium heat until translucent. Add flour and stir to coat flour.

1 (8 ounce) package brownie mix
1 egg
3 tablespoons oil
1/2 cup mini semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, at room temperature
3/4 cup sugar
3 eggs
1 (21 ounce) can LUCKY LEAF® Cherry Pie Filling
Frozen whipped dessert topping, thawed

Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray; set aside.

In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in chocolate pieces. Spread batter in prepared pan. Bake for 10 to 12 minutes or until brownie is just set. (It will not be completely done at this point.)

1 gallon dry red wine

1/2 cup white sugar

1 (46 fluid ounce) can pineapple juice

1 (8 ounce) can pineapple chunks

1 orange, sliced into rounds

1 lime, sliced into rounds

In a large punch bowl combine red wine, sugar and pineapple juice. Mix in the pineapple chunks, orange slices and lime slices. Serve chilled.

* 1 cup butter

* 2 tablespoons garlic salt

* 2 tablespoons paprika

* salt and pepper to taste

* 1 (12 fluid ounce) can beer

* 1 (4 pound) whole chicken

Preheat an outdoor grill for low heat. In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.

Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.

Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

*  1 (3 ounce) package cream cheese, softened

*  1/2 cup whipped topping

*  1 cup pancake mix

*  1 tablespoon sugar

*  1 egg

*  3/4 cup milk

*  2 teaspoons vegetable oil

*  1 medium ripe banana, mashed

*  1/2 cup chopped pecans
 

In a small mixing bowl, beat the cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside.

In a bowl, combine pancake mix and sugar. Beat egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream topping. Enjoy!

 

2 lb. pkg. frozen hash brown, thawed
1 1/2 sticks butter, melted
1 c. chopped onion
1 can cream of chicken soup, undiluted
8 oz. carton sour cream
2 c. shredded cheddar cheese
2 c. cornflakes
Garlic salt, to taste (optional)

Combine potatoes, 1 stick melted butter, onions, soup, sour cream and cheese, stir well. Spoon into greased 2 1/2 quart casserole. Crush cereal and stir in 1/2 stick melted butter. Sprinkle over casserole. Bake at 350 degrees for 1 hour. Garnish with parsley if desired.

* 1 package yellow cake mix

* 1 (8 ounce) container frozen whipped topping,
  thawed

* 1 pint blueberries, rinsed and drained

* 2 pints fresh strawberries, rinsed and sliced
 

Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.

Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

 

 

1 pound lean ground beef
8 ounces macaroni
1/2 cup chopped onion
1 (10.75 ounce) can condensed tomato soup
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
2 ounces shredded Cheddar cheese
2 ounces shredded Monterey Jack cheese
1 cup crushed tortilla chips
1/2 cup sour cream (optional)
1/4 cup chopped green onions
Preheat oven to 350 degrees 

Cook pasta in a large pot of boiling water until al dente. Drain.

In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown.

1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 tablespoon vanilla extract
4 very ripe bananas, mashed
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.

Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

8 potatoes, peeled and shredded
1/4 cup all-purpose flour
1/2 teaspoon baking powder
3 eggs
salt and black pepper to taste
2 teaspoons vegetable oil
 
FILLING:
1/2 pound ground beef
1/2 onion, grated
1 pinch garlic salt
1 egg
1/4 cup bread crumbs

Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl.

In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined. Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet.

* - 3/4 cup biscuit baking mix

* - 1/4 cup butter, softened

* - 1 cup grated Parmesan cheese

* - 1 (10 ounce) package chopped frozen broccoli, thawed...drained, can also substitute Spinach

* - 1 cup cubed cooked ham

* - 8 ounces shredded Cheddar cheese
 
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
 
In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
 
Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown. 

* 2 eggs

* 1 1/2 teaspoons vanilla extract

* 2 1/2 cups all-purpose flour

* 1 teaspoon baking soda

* 1 teaspoon salt

* 1 1/2 cups candy-coated milk chocolate pieces
 

In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.

Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.

Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, or to your liking. Time will vary depending on if you want your cookies to be chewy or crunchy. Cook longer for cookies that are more crisp.

 

* 1/2 cup brown sugar, firmly packed
* 1/2 cup apple juice
* 4 tablespoons vegetable oil
* 1 tablespoon soy sauce
* 1/2 teaspoon ground ginger
* salt and pepper to taste
* 2 teaspoons cornstarch
* 1/2 cup water
* 6 boneless pork chops

8 oz. uncooked linguine pasta

1 tablespoon minced garlic

3 tablespoons olived oil, divided

1/2 teaspoon dried parsley flakes

1/2 teaspoon pepper, divided

1/4 cup all-purpose flour

1 teaspoon dried basil

1/2 teaspoon salt

2 eggs

1 1/2 pounds boneless skinless chicken breasts, cut into strips

Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in 1 tablespoon olive oil for 2-3 minutes or until tender; stir in parsley and 1/4 teaspoon of pepper. Remove to a small bowl and set aside.

In a shallow bowl, combine the flour, basil, salt, and remaining pepper. In another shallow bowl, whisk the eggs. Dredge chicken strips in flour mixture, then dip in the egg mixture.