Recipes

Thompson Family Favorite Recipes

Print A Recipe: Open a recipe, and click somewhere in the recipe space. A "print" screen should open. Click the "Print" button, then print as usual! Can't see the recipe properly? Drag it around with your mouse.

  • Casseroles
    • Baked Chicken and Rice

      Baked Chicken and Rice

      INGREDIENTS:
      1 stick butter or margarine
      2 cups Minute rice
      6 chicken breasts or one whole chicken
      1 can cream of mushroom soup
      1 can French onion soup
      1 soup can water

      INSTRUCTIONS:
      Melt butter in 13 x 9 inch pan. Sprinkle Minute Rice over butter. Lay chicken on top of rice. Add soups and water. Bake in tightly wrapped foil pan for 2 hours at 350° F.

      Nancy Koenig, Carleen Davenport, Spring Valley Baptist Church, "Thee Cookbook", p. 76

    • Baked Pork Chops

      Baked Pork Chops

      INGREDIENTS:
      Pork chops
      1 can French onion soup
      1 can cream of mushroom soup

      INSTRUCTIONS:
      In a pan on the stove, brown pork chops until golden brown and done. Place in baking dish (or 13 x 9 pan) and add French onion soup and cream of mushroom soup. Add 1 can of water. Cover and bake 1-1/2 hours at 350° F. Makes a very good gravy to serve over creamed potatoes.

    • Bubble-Up Pizza
      Bubble-up Pizza

      Bubble-Up Pizza

      INGREDIENTS:
      3 packages (7.5 ounces each) buttermilk biscuits, quartered
      1-1/2 cups spaghetti sauce
      3 cups (12 ounces) shredded mozzarella cheese
      1 garlic clove, pressed

      OPTIONAL TOPPINGS:
      (Chopped with the Pampered Chef (PC) Food Chopper - or buy pre-sliced, or do it with a knife on a cutting board) Onion, Mushrooms, Peppers, Ham, Olives, Bacon

      INSTRUCTIONS:
      Preheat oven to 375°F. In Classic 2-Qt Pampered Chef (PC) Batter Bowl (or just any old mixing bowl you happen to have around), quarter biscuits with PC Kitchen Cutters (knife on a cutting board works for me). Stir in 1 cup of sauce and 2 cups of cheese. Press garlic clove with Garlic Press (get one of these at your local supermarket, you'll use it a lot I promise!) and add to biscuit mixture. If desired, add optional ingredients and mix to combine. Spread mixture into 9" x 13" PC Baker (or any 9" x 13" pan/casserole dish). Pour remaining sauce and cheese over top. Bake 30-35 minutes or until sides are golden brown.

      Yield: 12 servings

      Approximately 269 calories and 10 grams of fat per serving (toppings not included)

    • Chicken And Dressing Casserole

      Chicken And Dressing Casserole

      INGREDIENTS
      4 chicken breasts, cut into 1" strips.
      1 Tbsp. butter
      1 can cream of chicken soup
      1 can cream of celery soup
      1 soup can milk
      1 box Stovetop Stuffing (your choice of flavoring)

      INSTRUCTIONS:
      Cook chicken strips in skillet on stovetop with butter until white on outside and not pink in the middle. Lay chicken in 13" x 9" baking pan. Mix together soups and milk, pour over chicken. Prepare stuffing mix per package directions, top chicken and soup mix with prepared stuffing mix. Bake at 350°F for 30 minutes.

      If desired, serve over mashed potatoes.

      Pam Wittkower, Spring Valley Baptist Church, "Thee Cookbook", p. 74

    • Chicken Italiano

      Chicken Italiano

      INGREDIENTS
      1 (8 oz.) bottle Kraft creamy Italian dressing
      1 pkg. onion soup mix
      1 large jar sliced mushrooms, drained
      1 bay leaf
      1 tsp. oregano
      2 1/2 to 3 lb. chicken breasts or fryer, cut up (we use boneless chicken breasts, cut into strips)

      INSTRUCTIONS:
      Lay chicken in the pan. Combine creamy Italian dressing, onion soup mix, mushrooms, bay leaf and oregano. Pour over chicken. Bake, covered, at 325°F for 50 to 55 minutes.

      Jane Blankenship, Spring Valley Baptist Church, "Thee Cookbook", p. 76

    • Chili Enchiladas

      Chili Enchiladas

      INGREDIENTS
      8 taco-size flour tortillas
      1 lb. ground beef
      1 15oz. can chili (no beans)
      1 10oz. can enchilada sauce
      Shredded cheddar cheese

      INSTRUCTIONS:
      Brown ground beef; drain. Add chili to beef and mix well. Heat through. Put beef mixture onto each flour tortilla, roll up. Arrange rolled-up tortillas in 13 x 9 pan; top with enchilada sauce and cheddar cheese. Bake at 350°F for 20 minutes.

    • Creamy Chicken-Noodle Bake

      Creamy Chicken-Noodle Bake

      INGREDIENTS
      8oz. (1/2 package) egg noodles
      4 cups hot water
      4 chicken bouillon cubes
      6 tablespoons butter or margarine, melted
      6 tablespoons flour
      1 teaspoon salt
      1 teaspoon paprika
      1/8 teaspoon pepper
      4 cups diced, cooked chicken
      3 tablespoons parsley flakes

      INSTRUCTIONS:
      Preheat oven to 350°F. Following package directions, cook noodles; drain. Dissolve bullion cubes in hot water; reserve. In saucepan, stir flour and seasoning into butter or margarine. Slowly stir in reserved water. Cook and stir over low heat until thickened. Add remaining ingredients, toss gently. Turn into greased 13" x 9" x 2" baking dish. Top with buttered crumbs. Bake, uncovered, 50 - 60 minutes or until hot and bubbly. Makes 6 - 8 servings.

    • Dad's Homemade Chicken and Noodles
      Dad's Home Made Chicken and Noodles

      Dad's Homemade Chicken and Noodles
      I learned this from Grampa Thompson, and through trial and error because he often doesn't use a recipe - just 'a little of this, a little of that...'

      INGREDIENTS

      • 6 cups flour
        10 large eggs
        2 tsp salt
        4-lb frying chicken
      • thyme
        bay leaf
        salt
        black pepper
        thyme leaves
        thyme crushed

      INSTRUCTIONS:
      Chicken:
      In a 12-quart stockpot, place the chicken and enough water to cover it well. Season the water with thyme and salt, add bay leaf (I used 2). Bring the water to a boil, let simmer for about an hour or until the skin of the chicken is falling off the meat. (IMPORTANT: Do NOT skip this step by trying to use a substitute! The oil from the chicken in the water is very important for the noodles to boil and not become a mass of flour.)

      Noodles:
      Meanwhile, combine flour, salt and eggs. Roll dough out flat on a large flat surface (I used the clean counter top), keeping flour handy. Sprinkle flour onto doughy spots; turn dough over a few times, making sure it does not stick to rolling surface. When dough is rolled thin (about 1/4 in., maybe a little thinner), sprinkle flour all over & rub into dough. Sprinkle with salt, thyme leaves and pepper. Roll dough into a log. On a cutting board, slice the log thinly, and toss each slice to one side. Separate and sprinkle with flour every so often.

      When the roll is sliced up, sprinkle with salt, crushed thyme and pepper.

      Remove chicken from the water & place in a 13 x 9 pan for easier boning. Add water to the 'chicken water' (chicken stock) until there are about 6 quarts (half-full). Bring the water back to a boil; separate the noodles as you add them until the entire batch is in the pot. Stir the noodles, cover and simmer for 45 minutes, stirring occasionally. Check flavor of water, add salt and pepper to taste.

      While noodles simmer, bone the chicken and discard the excess fat and bone into a plastic bag. After the noodles have simmered for about 45 minutes, add the chicken and continue to simmer for an additional 15 minutes.

      Makes enough to feed a small contingent.

    • Mac And Cheese Lasagna
      Mac and Cheese Lasagna

      Mac and Cheese Lasagna

      INGREDIENTS:
      1 package (7-1/4 oz.) Kraft Macaroni and Cheese dinner, prepared as directed on package using Light Preparation directions.
      1-1/2 cups spaghetti sauce
      1/2 lb. lean ground beef, cooked, drained (Mom used ground sausage instead)
      1 cup Kraft Shredded low-moisture part-skim Mozzarella Cheese.
      2 tbsp. Kraft 100% Grated Parmesan Cheese

      INSTRUCTIONS:
      Preheat oven to 350 degrees F. Spoon half of the prepared Kraft Macaroni and Cheese Dinner into lightly greased 8-inch square baking dish. Top with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake 20 minutes or until heated through. Makes 4 servings

    • Potato Casserole

      Potato Casserole

      INGREDIENTS:
      2 lbs. potatoes, boiled in skins
      1/2 cup chopped green onions (tops)
      2 cups grated cheddar cheese
      1 can cream of chicken soup
      1/2 can water
      1/2 stick margarine
      2 cups sour cream (16-oz container)

      INSTRUCTIONS:
      Heat chicken soup, water and margarine. Remove from heat. Stir in sour cream. Have potatoes peeled and diced or grated (we grate them). Layer potatoes, green onions, cheese, then sauce. Repeat. Top with cheese. Bake at 325°F for 30 minutes.

      Ellen Zeisler, Spring Valley Baptist Church, "Thee Cookbook", p.94

    • Souper Enchiladas
      Souper Enchiladas

      Souper Enchiladas

      INGREDIENTS:
      8 taco-size flour tortillas
      1 lb. ground beef
      1 clove garlic, minced (I used a garlic press)
      1 11oz. can Bean with Bacon Soup
      1/2 cup water
      1 tsp. ground cumin
      1 jar taco sauce (8 oz.)
      1 cup shredded cheddar cheese

      INSTRUCTIONS:
      Put ground beef and minced garlic together in a large skillet. Brown ground beef and garlic; drain. Stir in soup, water and cumin. Heat through. Spoon about 1/3 cup of beef mixture onto each flour tortilla. Roll up. Arrange filled tortillas in a 13 x 9 pan. Pour taco sauce evenly over enchiladas. Sprinkle with cheese. Cover with foil; bake at 350 degrees F for 25 minutes. Uncover; bake 5 minutes more.

    • Turkey (Chicken)-Noodle Parmesan

      Turkey (Chicken)-Noodle Parmesan

      INGREDIENTS:
      3 cups dry medium egg noodles
      1 can (103/4 ounces) CAMPBELL'S condensed Cream of Chicken Soup
      1/2 cup milk
      1/3 cup grated Parmesan cheese
      1/8 teaspoon black pepper
      2 cups cubed cooked turkey or chicken
      Chopped fresh parsley, grated Parmesan cheese and red onion strips for garnish

      INSTRUCTIONS:
      In 3-quart saucepan, prepare noodles according to package directions. Drain in colander.

      In same saucepan, combine soup, milk, 1/3 cup Parmesan cheese and black pepper; add noodles and turkey. Over low heat, heat through, stirring occasionally. Sprinkle with parsley and Parmesan cheese; garnish with onion strips, if desired.

      Makes about 4-1/2 cups or 4 servings

      TIP - You may substitute 2 cans (5 ounces each) SWANSON Premium Chunk White Turkey or Chicken for the cubed cooked turkey.

    • Virginia's Easy Lasagna

      Virginia's Easy Lasagna

      INGREDIENTS:
      1 lb. ground beef
      3 cups (about 28 oz. jar) spaghetti sauce
      1-1/2 cups water
      1-3/4 cups (15 oz. container) ricotta or small curd cottage cheese
      2 cups (8 oz.) shredded mozzarella or Monterey Jack cheese, divided
      1/2 cup grated Parmesan cheese
      2 eggs
      1/4 cup chopped fresh parsley
      1/2 tsp. salt
      1/4 tsp. ground black pepper
      1 pkg. (8 oz.) SKINNER Lasagna, uncooked

      INSTRUCTIONS:
      Heat oven to 350°F. In 3-quart saucepan, brown meat, drain. Add spaghetti sauce and water; simmer about 10 minutes. In bowl, stir together ricotta, one-half mozzarella, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13 x 9 baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce. Spread one-half cup cheese filling over sauce. Repeat layers of pasta, sauce and cheese filling. Top with layer of pasta and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake an additional 15 minutes. Let stand 10 minutes before cutting. 10 to 12 servings.

      Alternate Method: Recipe can be prepared with COOKED lasagna noodles following same instructions. OMIT ADDITION OF 1-1/2 CUPS WATER TO SPAGHETTI SAUCE.

      This recipe was found on a Skinner-brand lasagna noodle package

    • Zippy Chicken Fingers

      Zippy Chicken Fingers

      INGREDIENTS

      • 3 lbs boneless chicken breasts or thighs
        1/4 cup lemon juice
        3 Tbsp soy sauce
        3/4 tsp salt
      • 1 cup flour
        1 tsp pepper
        1/2 tsp salt
        1/2 tsp paprika
      3 cups vegetable oil (I only used enough to cover the bottom of the pan to a depth of about 1/8", not nearly 3 cups!)

      INSTRUCTIONS:
      Cut chicken into 1" x 3" strips and place into shallow dish. Combine lemon juice, soy sauce and salt - marinade 30 minutes. Meanwhile, combine flour, pepper, salt, and paprika.

      Dredge chicken pieces in flour mixture and fry in hot oil until golden brown. Drain pieces on paper towels.

      Donna Ascol, Spring Valley Baptist Cookbook, p. 84

  • Our Thanksgiving Menu
    • The Menu

      The Menu

      • Turkey with Gravy
        Dressing (Stovetop Stuffing in a box)
        Mashed Potatoes
        Sweet Potatoes
        Green Bean Casserole
        Cranberry Sauce/Cranberry Relish
      • Pumpkin Pie
        Fruit Salad
        Dinner Rolls
    • Roast Turkey With Herb Rub and Shiitake Mushroom Gravy

      Roast Turkey With Herb Rub and Shiitake Mushroom Gravy

      A note about thawing:
      I started thawing a 20-lb. turkey in the refrigerator 6 days before Thanksgiving, it was still not completely thawed by Thanksgiving morning. Give it a full week, and then some for the same-size turkey!

      Turkey:
      3 tablespoons chopped fresh rosemary or 1 1/2 tablespoons dried (I used dried)
      3 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried (I used dried)
      3 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried (I used dried)
      1 tablespoon ground pepper
      2 teaspoons salt
      1 20- to 21-pound turkey, neck and giblets reserved
      Fresh herb sprigs (I selected 3 types of herb sprigs such as rosemary, sage and tarragon from the store produce section)
      2 tablespoons vegetable oil
      6 tablespoons (3/4 stick) butter, melted
      4 cups canned low-salt chicken broth

      GRAVY:
      1/2 cup all purpose flour
      1/2 cup dry Sherry
      3 tablespoons butter
      12 ounces fresh shiitake mushrooms, stemmed, sliced (I used regular sliced fresh mushrooms)
      1 tablespoon plus 1 teaspoon chopped fresh rosemary or 2 teaspoons dried (I used dried)
      4 cups (about) canned low-salt chicken broth
      1/3 cup whipping cream
      2 teaspoons chopped fresh thyme or 1 teaspoon dried (I used dried)
      2 teaspoons chopped fresh tarragon or 1 teaspoon dried (I used dried)

      FOR TURKEY:
      Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)

      Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes).

      Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.

      MEANWHILE, PREPARE GRAVY:
      Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan (I used our big heavy cast iron pan) over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)

      Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

      Credit: Epicurious.com. I found this recipe back in 1997 when I was working for Northern Telecom after they gave us internet access, and have been using it since!

    • Sweet Potatoes

      Grandma Hyland's Sweet Potatoes

      INGREDIENTS:

      • 2 - 29oz cans cut sweet potatoes
        1 cup sugar
        1/2 tsp. salt
        2 eggs
        1/2 stick margarine
        1/2 cup milk
        1 tsp. vanilla
      • Optional Toppings:
        1 cup brown sugar
        1/3 cup flour
        1/2 stick margarine
        1/4 cup chopped pecans

        -- OR --

        Small marshmellows

      INSTRUCTIONS:
      POTATOES -
      Drain potatoes; put in large bowl and mash up. Add sugar, salt, eggs, margarine, milk and vanilla. Mix well. Put mixture in casserole dish (13 x 9 glass dish will work too).

      (OPTIONAL TOPPING -)
      Mix brown sugar, flour, margarine and pecans. Sprinkle on top of sweet potato mixture.

      ALTERNATE TOPPING: spread marshmellows across top.

      Bake at 350°F for 35 - 50 minutes.

    • Traditional Green Bean Casserole

      Traditional Green Bean Casserole

      INGREDIENTS:
      1 can (10-3/4oz) Cream of Mushroom soup
      1/2 cup milk
      1 tsp. soy sauce
      Dash of pepper
      4 cups cooked cut green beans (2 16oz cans)
      1-1/3 cups French fried onions

      INSTRUCTIONS:
      Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1-1/2 qt. casserole dish. Bake at 350°F for 25 minutes or until hot. Stir and then sprinkle with remaining onions. Bake 5 minutes.

      Makes 6 servings.

      Credit: 2004 Campbell's My Traditions magazine by Kroger

    • Best Mashed Potatoes

      Best Mashed Potatoes

      INGREDIENTS:
      5 lbs. Yukon Gold potatoes
      1/2 cup butter
      2 cups Parmesan cheese
      1 cup chopped fresh chives
      1-1/2 cups cream cheese
      1/2 medium head garlic, peeled and minced (I used a garlic press)
      1 pinch salt and pepper, to taste

      INSTRUCTIONS:
      Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt and pepper. Use a potato masher to mash until smooth, and serve. If potatoes are dry, mix in a little canned chicken broth until they are at the desired consistency.

      (Credit - http://allrecipes.com/recipe/the-best-mashed-potatoes/)

    • Cranberry Relish

      Cranberry Relish

      INGREDIENTS:

      • 1 bag cranberries (I use enough to approximate the size of the orange)
        1/2 cup pecans
        3/4 cup sugar (or to taste; can substitute Splenda)
        Whole orange

      INSTRUCTIONS:
      Wash the orange, removing any product labels. Cut orange into chunks for easier processing (use the whole orange including the peel). Add all the ingredients together in a food processor. Blend until you get the consistency you want. Refrigerate overnight.

      (Credit - Kathy Martin Phillips)

    • Libby's Famous Pumpkin Pie

      Libby's Famous Pumpkin Pie

      INGREDIENTS:

      • 3/4 cup sugar
        1/2 tsp. salt
        1 tsp. ground cinnamon
        1/2 tsp. ground ginger
        1/4 tsp. ground cloves
        2 large eggs
      • 1 can pumpkin (can be store brand)
        1 12oz can evaporated milk
        1 unbaked 9" (4 cup) deep-dish pie shell

      INSTRUCTIONS:
      In a small bowl, mix the first 5 ingredients together. Beat eggs in a large bowl - stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell (you don't have to use all of it if the shell is getting full!). Bake in pre-heated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake 40-50 minutes or until butter knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.

      This recipe can be found on any can of Libby's pumpkin.

    • Turkey Thyme Risotto

      Turkey Thyme Risotto ("What to Do With the Leftover Turkey!")

      INGREDIENTS:

      • 2-3/4 to 3-1/4 cups reduced sodium chicken broth (note that two 14-oz cans equals almost exactly 3-1/4 cups)
        2 cups sliced fresh mushrooms
        1 small onion, chopped
        1 garlic clove, minced (I used a garlic press)
        1 Tbsp. olive oil
        1 cup cooked arborio rice (I substituted instant rice, it was fine)
      • 1 tsp. minced fresh thyme OR 1/4 tsp. dried thyme
        1/2 cup white wine (or additional reduced sodium chicken broth)
        1-1/2 cups cubed cooked turkey breast
        2 Tbsp. grated Romano cheese (optional)
        1/4 tsp. salt
        1/4 tsp. black pepper

      INSTRUCTIONS:
      In a small saucepan, heat broth and keep warm. In a large non-stick skillet, saute the mushrooms, onion and garlic in oil until tender, about 3 minutes. Stir in wine or additional broth. Cook and stir until all of the liquid is absorbed. Add heated broth 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (or as tender as you want). Continue to add water if you run out of broth. Add the turkey, Romano cheese, salt and pepper; cook and stir until heated through.
      Serve immediately. Makes 4 1-cup servings.

      Nutrition (1 cup): 334 calories, 6 grams fat (1gram saturated fat), 49 milligrams cholesterol, 698 milligrams sodium, 44 grams carbs, 1 gram fiber, 24 grams protein.

      (Credit - my niece, Kristin Stone. Her food blog - http://www.delightfulcountrycookin.com/)

  • Christmas
    • Bubble Cake

      Bubble Cake (Breakfast Coffee Cake)

      INGREDIENTS:
      1 pkg. Bridgeford frozen yeast rolls (Mom substitutes 3 tubes of the cheapest 10-count biscuits available for the rolls.)
      1/2 cup brown sugar
      1 cup sugar
      1 stick margarine, divided
      1/2 cup chopped pecans (optional)
      3 Tbsp. cinnamon

      INSTRUCTIONS:
      Put brown sugar in the bottom of a Bundt pan. Melt 1/2 stick margarine and pour over brown sugar. Add chopped pecans.

      If using biscuits, cut each biscuit in half horizontally, then cut each half in quarters vertically so you end up with 8 pieces. Mix sugar and cinnamon in a bowl. Melt remaining 1/2 stick margarine and dip rolls (biscuit pieces) in margarine, then in cinnamon-sugar mixture. Place close together on top of brown sugar mixture. Sprinkle remaining cinnamon and sugar on top. Cover and let rise all night at room temperature. (If using biscuits, cover with cling wrap and put in refrigerator) Bake at 325 degrees for 30-35 minutes. invert pan onto serving plate, leaving Bundt pan on top for a few minutes - this helps the coffee cake hold it's shape.

      Credit - Nancy Koenig. She and Joe Koenig were our Sunday school teachers when we attended Spring Valley BC, Dallas in the mid 1980s. Spring Valley Cookbook, p. 119

  • New Years
    • Ham with Glaze
      Ham with Glaze

      Ham with Glaze

      INGREDIENTS:
      One 10 - 12 lb ham (bone-in, shank portion)
      Large can of crushed pineapple in juice
      Brown sugar
      Whole cloves
      Spicy mustard

      INSTRUCTIONS:
      Pour the pineapple and juice into a saucepan. Heat over medium heat, add enough brown sugar to make a thick paste (quite a bit). Stir in mustard - I added a lot of that too.

      Score the face of the ham with a sharp knife, making the cuts about 3/4" apart and about 1/4" deep. At the intersection of every cut, poke a whole clove. Drizzle the sugar/juice/mustard mixture all over the ham.

      Bake 10-lb ham at 325F for 3-1/2 - 4 hours, covered. Check with meat thermometer for correct temperature.

  • Snacks
    • Cheese n Ham Spirals

      Cheese n Ham Spirals

      INGREDIENTS:
      1 egg
      1 sheet frozen puff pastry (1/2 of 17-1/4oz pkg), thawed
      1/4 cup Parmesan cheese, divided
      1/4 tsp. ground red pepper (cayenne)
      8 slices ham

      INSTRUCTIONS:
      Preheat oven to 400 degrees F. Beat egg and 1 Tbsp. water with wire whisk until blended; set aside. Unfold pastry on lightly floured surface. Roll into 14 x 10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture.

      Sprinkle 3 Tbsp. of the cheese and pepper evenly over 1 of the pastry pieces; cover with ham slices. Place remaining pastry piece, egg side down, over ham. Brush with additional egg mixture. Roll gently with rolling pin to seal.

      Roll in jelly-roll fashion to make a 14-inch log. Cut into 24 equal slices. Place, cut side down, on parchment-covered baking sheet. Brush with remaining egg mixture; sprinkle with remaining 1 Tbsp. cheese. Bake 12 to 14 minutes or until golden brown. Serve warm or at room temperature. Makes 12 servings, 2 each.

      (Credit: Kraft Food and Family magazine, Holiday 2005, p. 35)

    • Crescent Pepperoni Roll-Ups
      Crescent Pepperoni Rollups

      Crescent Pepperoni Roll-Ups

      INGREDIENTS:
      1 can refrigerated crescent rolls
      40 slices turkey pepperoni (regular pepperoni works just fine, however)
      4 pieces of mozzarella string cheese, cut in half
      Garlic powder
      Pizza sauce

      INSTRUCTIONS:

      Preheat oven to 375.

      Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown (this was a little too long in my toaster oven). Serve with a side of warm pizza sauce.

      (credit - http://www.plainchicken.com/2011/12/crescent-pepperoni-roll-ups.html)

    • Dill Dip Bread Bowl

      Dill Dip Bread Bowl

      INGREDIENTS:
      1 cup mayonnaise (I use 8oz. jar of Hellman's)
      1 cup sour cream
      2 tbsp. dill weed
      1/2 tsp. Beaumonde

      INSTRUCTIONS:
      Mix above ingredients well. Flavor richens overnight.

      Get a round bread loaf (preferred is dark rye, but we have used King's Hawaiian for quite a while now). Hollow out inside. Pour dip into center of bread bowl, arrange pieces of bread around bowl for serving.

    • Herbed Pizza Biscuits
      Herbed Pizza Biscuits

      Herbed Pizza Biscuits

      INGREDIENTS:
      1 cup biscuit baking mix, such as Bisquick (I used 2, one was too sticky)
      1 8-oz can tomato sauce
      1 tablespoon Italian seasoning
      24 thin sliced pepperoni

      INSTRUCTIONS:
      Preheat oven to 350°F. In a small bowl, use a fork to thoroughly combine biscuit mix, tomato sauce and Italian seasoning. Pinch off about 2 tsp. dough, roll into a ball, and place on a lightly greased baking sheet. Repeat until all dough has been used. Top each ball of dough with a slice of pepperoni, press slightly to flatten. Bake until pepperoni is bubbly hot and biscuit is golden brown around the edges, about 10 minutes.

      NOTE: Watch the time, as I have discovered the biscuits do NOT turn 'golden brown around the edges'!

      365 Snacks, Hors D'Oeuvres & Appetizers, p. 28

    • Home Made Pizza Rolls
      Home Made Pizza Rolls

      Home Made Pizza Rolls

      INGREDIENTS:
      1 frozen, thin-crust pizza, your choice of topping
      Mozzarella cheese
      Italian seasoning

      INSTRUCTIONS:

      Remove pizza from box, and allow to thaw completely (about an hour or more).

      When pizza is thoroughly thawed, roll pizza into a log on a cutting board, slice about 1 inch thick; put slices onto cookie sheet. Top each slice with a sprinkling of mozzarella cheese and Italian seasoning. Preheat oven per pizza box instructions. Bake at prescribed temp for 10-12 minutes. Serve with a side of warmed pizza sauce, if desired.

      (Inspired by - http://tidymom.net/2010/how-to-make-home-made-pizza-rolls/. It just seemed to me I could do all that without having to buy the pizza dough, etc.!)

    • Horseradish Deviled Eggs

      Horseradish Deviled Eggs

      INGREDIENTS:
      6 hard boiled eggs
      1/4 cup mayonnaise
      1 to 2 tablespoons prepared horseradish
      1/2 teaspoon dill weed
      1/4 teaspoon ground mustard
      1/8 teaspoon salt
      Dash pepper
      Dash paprika

      INSTRUCTIONS:

      Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites (I put the mix into a sandwich bag and cut one corner off; squeeze the mix into each egg through the opening). Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.

      Nutrition facts: 1 serving (2 each) equals 146 calories, 13 grams fat (3 grams saturated fat), 215 milligrams cholesterol, 169 milligrams sodium, 1 gram carbohydrate, trace fiber, 6 grams protein.

      (Credit: www.tasteofhome.com/Recipes/Horseradish-Deviled-Eggs/)

      Perfect Boiled Eggs

      Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
      Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

      Credit: www.allrecipes.com/recipe/235595/how-to-make-perfect-hard-boiled-eggs/

    • Pepperoni Pizza Puffs
      Pepperoni Pizza Puffs

      Pepperoni Pizza Puffs

      INGREDIENTS:

      • 3/4 cup flour
        3/4 tsp. baking powder
        1 tbsp. Italian seasoning
        Pinch of salt (optional)
        Pinch of cayenne red pepper (optional)
      • 3/4 cup of milk
        1 egg, lightly beaten
        1 cup shredded Mozzarella cheese
        1/4 cup grated Parmesan cheese
        1 cup cubed pepperoni

      NOTE: It really is necessary to have a 24-cup mini muffin pan. The non-stick kind makes life easy!

      INSTRUCTIONS:

      Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan. In a large bowl, whisk together the first 5 ingredients; whisk in milk and egg. Stir in mozzarella, Parmesan and pepperoni. Let stand for 10 minutes.

      Stir the batter, divide it among the mini muffin cups. Bake until puffed and golden, 20-25 minutes.

      NOTE: May also be served with warmed store-bought pizza sauce.

    • Pigs in Blankets

      Pigs in Blankets

      INGREDIENTS:
      1 (10 oz.) can refrigerated flaky biscuits
      2 (5.3 oz.) packages cocktail frankfurters
      Mustard

      INSTRUCTIONS:
      Preheat oven to 400°F. Separate each biscuit into 2 thinner biscuits and then cut each in half to form 2 semicircles. Fold one semicircle around each cocktail frank, pressing the edges together to seal.

      Place "pigs" seam-side down on an ungreased baking sheet. Bake until frankfurters are heated through and biscuits are golden brown, 8-10 minutes. Serve with mustard for dipping.

      365 Snacks, Hors D'Oeuvres & Appetizers, p. 88

  • Drinks
    • Hot Spiced Tea
      Hot Spiced Tea

      Hot Spiced Tea (also called Russian tea)

      INGREDIENTS:
      1 large can orange juice
      1 large can pineapple juice
      Juice of six lemons (or 3/4 cup ReaLemon)
      2 bags of Lipton tea


      Syrup:
      1-3/4 cup sugar
      1-1/2 cups water
      3 - 4 fat cinnamon sticks
      12 whole cloves
      Grated rind of an orange or a lemon

      INSTRUCTIONS:
      Shake the canned juices well, pour into a large pan (I used our 12 quart stock pot). Add lemon juice.

      Syrup: In a saucepan, boil together the sugar, water, cinnamon sticks, cloves and grated rind. When the sugar and water reach the consistency of a thin syrup, pour through a strainer into the juices.

      Heat water in a microwave-safe cup. Make a cup of tea according to package directions, but use two bags instead for a stronger cup. Add tea to the syrup and juices mix plus 12 cups of water. (I just used one of our coffee cups, I think they actually hold more than one cup each)

      Heat juices and syrup mixture until hot, stirring occasionally. Do not boil. Serve hot! Keeps well for about a week on the stovetop, or longer in the refrigerator.