Ultimate Chocolate Chip Cookies

Makes ~3 dozen cookies.

• ¾ cup (¾ stick) butter flavor shortening
• 1¼ cup firmly packed light brown sugar
• 2 tbsp milk
• 1 tbsp vanilla
• 1 egg
• 1¾ cup all purpose flour
• 1 tsp salt
• ¾ tsp baking soda
• 1 cup coarsely chopped pecans (optional)
• If nuts are omitted, add additional ½ cup semi-sweet chocolate chips.

Heat oven to 375°.

Place sheets of foil on counter top for cooling.

Combine shortening, brown sugar, and vanilla in a large bowl.

Beat at medium speed with mixer until well blended.

Beat eff into creamed mixture.

Combine flour, salt, and baking soda.

Mix into creamed mixture just until blended.

Stir in chocolate chips and pecans.

Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet.

Bake 1 baking sheet at a time at 375° for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies. DO NOT OVERBAKE.

Cook 2 min on baking sheet.

Remove cookies to foil to cool completely.

Lasagna

From: Stephanie Pedroza

• 1 lb Italian sweet sausage
• 1 heaping tbsp fresh, mined garlic
• 1 heaping tbsp parsley
• 1 heaping tbsp basil
• 1 large can chopped tomatoes
• 1 large can tomato paste

Brown meat, add above, and simmer 1 hour

• 1 box extra wide lasagna noodles

Cook in boiling salted water, drain, and cover in cold water

• 3 cups cottage cheese
• 2 beaten eggs
• 2 tbsp parsley flakes
• 1 cup Parmesan cheese

Mix above in bowl - let stand

Layers:

• Noodles 
• Red sauce
• cottage cheese mix
• grated mozzarella
• Noodles 
• Red sauce
• cottage cheese mix
• grated mozzarella
• Red sauce

Bake @ 375° for 30 min

Let stand 20 min

Salsa

From: Halee Webster

• 2 large tomatoes
• ½ large onion
• 1 fresh clove garlic
• ½ jalapeno
• juice of 1 lime
• 1 tbsp white vinegar
• salt/pepper to taste
• 8-10 cilantro leafy parts
• ½ large avocado

French Bread Dip

From: Sherrie Casto

• 1 loaf french bread
• 2 cups sour cream
• 1 cup mayo
• pastrami (wafer thin)
• 1 bunch green onions
• To taste:
• dill weed
• season salt
• red pepper (cayenne)
• garlic powder
• onion salt
• black pepper

Mix. Let stand and taste.

Cut loaf in half lengthwise

Hollow out

Serve dip in hollowed out half

Break remaining half into pieces

Dip bread.

Creamy Chicken Enchiladas

From: Mari Chambers

• 4 boneless chicken breasts
• 2 cans cream of chicken soup
• 1 container sour cream
• 2 packs of shredded cheese (1 mexican, 1 cheddar)
• Chicken broth
• 2 cans diced green chilies

Boil chicken until cooked. Cut into cubes.

Mix soup, sour cream, cheese, chilies, and chicken in large bowl.

Add chicken broth for desired thickness.

Put mixture in tortillas, pour over top.
Bake at 400° for 20-45 minutes

Chicken Curry Rice

Source: Erika

• 2 tbsp turmeric
• 2 cups rice
• 2 cups water
• 2 cups chicken bullion cubes
• 4 tbsp butter
• ½ cup green onions
• ½ cup chopped celery
• ½ cup red bell pepper
• ½ cup green pepper
• ½ cup yellow pepper
• 1 cup raisins
• 3 tbsp pine nuts
• 2 tbsp vinegar
• 2 tbsp brown sugar
• 1 jar of chutney
• 2 lbs of chicken

Cook Rice:

Mix rice with turmeric and 2 tbsp butter until rice is the color of turmeric.

Crush 2 bullion cubes in 2 cups of water.

Add water to rice and stir.

Cook until done - set aside.

In another skillet

Add 2 tbsp butter, mix remaining ingredients.

Cook until chicken and veggies are done.

Serve over rice.

Chinese Cabbage Salad

• 1 head Nappa cabbage
• 4 chicken breasts cooked & diced
• 1 can water chestnuts drained & diced
• 3 oz pkg slivered almonds roasted 400° for a few minutes
• 1-3 bunches green onions chopped
• 2 pkg chicken flavor top ramen noodles crumbled up

Dressing:

• ½ cup veg oil
• 2 Tbs cider vinegar
• ½ tsp salt & pepper
• 1 Tbs sugar
• ramen noodle seasoning packet

mix and toss

Spinach Salad

From: Kelly Johannessen

1. spinach
2. red grapes - halved
3. candied walnuts - in saute pan, combine ¾ to 1 cup chopped walnuts and 2 Tbl sugar - heat and stir over med-high heat until sugar begins to liquefy - remove and put on a a piece of aluminum foil to cool
4. dressing - buy a bottle of Gernstein's salad dressing (either cheese & garlic Italian or Cheese Fantastico) heat desired amount of dressing in microwave for 30 sec and pour on salad when read to toss and serve.