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Fish Chowder in Crock Pot

Published July 1, 2016 | By admin
Submitted by: Dave Emick Lot # 2311
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Submitted by: Dave Emick Lot # 2311
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Instructions
  1. Saute bacon and onion on stove top until golden; drain. Add fish and remaining ingredients, except milk. Cook 6 to 8 hours in Crock Pot on low. 3 hours on high. Add milk last hour.

Peas and Peanuts Salad

Published July 1, 2016 | By admin
Submitted by: Joyce Geiger Lot # 2426
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Submitted by: Joyce Geiger Lot # 2426
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  1. Defrost frozen peas in strainer. When defrosted transfer to bowl. Add Peanuts.
  2. Mix together mayo, sour cream, marshmallow fluff and lemon juice until smooth. Add to peas and peanuts.
  3. Mix and refrigerate or serve.

Wedding Soup

Published June 29, 2016 | By admin
Submitted by: Eva Cropp Lot # 1942
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Submitted by: Eva Cropp Lot # 1942
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  1. Combine ground chuck, Italian seasoning, garlic powder, egg and enough bread crumbs to make good meatball consistency. Form into thumbtack-size balls.
  2. In large pot, combine chicken broth, water, spinach, chicken and meatballs. Bring to boil, then simmer for 1 hour. Fifteen minutes before serving, add pastina. If desired, serve with croutons.
Recipe Notes

If using commercial chicken broth, low sodium works best, or add a bit more water.

No Peek Stew

Published June 29, 2016 | By admin
Submitted by: Eva Cropp Lot # 1942
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Submitted by: Eva Cropp Lot # 1942
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  1. Mix all ingredients in a casserole wih a tight lid. Bake 3 hours at 300 degrees. No peeking! Serve with noodles, buttered and sprinkled with poppy seed if desired. Or could use cooked rice.

Meatless Wedding Soup

Published June 29, 2016 | By admin
Submitted by: Joyce Brothers Lot # 403
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Submitted by: Joyce Brothers Lot # 403
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  1. Boil liquid. Add carrots, celery and onion. Add small shells last 10 - 15 minutes. Add frozen spinach. Serve with parmesan cheese.

Spaghetti Salad

Published June 6, 2016 | By admin
Submitted by: Ann Ashburn Lot # 419
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Submitted by: Ann Ashburn Lot # 419
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  1. Cook spaghetti. Drain. Pour olive oil and wine vinegar over vermicelli. Add cheese and olives. Mix well. Can be made the night before.

Grape Salad

Published May 31, 2016 | By admin
Submitted by: Sally Flash Lot # 2525
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Submitted by: Sally Flash Lot # 2525
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  1. Start this project early in the day, for the next day. Wash all grapes, pick them off the vine, and dry them on towels. They must all be absolutely dry. Cream together cream cheese, sour cream, vanilla and sugar. Add dry grapes and mix gently. Put in 9 X 13 pan. Mix topping together. Put on top, spreading over all. Refrigerate overnight.

Antipasto Salad

Published April 5, 2016 | By admin
Servings 12 - 24
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Servings 12 - 24
Instructions
  1. Mix all ingredients together and let marinate in fridge for at least 30 minutes before serving. The longer it marinates, the more the flavor marries.

Cauliflower Soup

Published January 22, 2016 | By admin
Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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  1. In a large pot, sauté the onion with the butter. Blend in the flour.
  2. Add pepper, beef broth, and milk.
  3. Bring to a low boil, then to a simmer.
  4. Add cheddar cheese soup, Velveeta, raw cauliflower, and parsley.
  5. Continue to cook on very low until cauliflower is cooked. Stir often so that bottom does not burn.
Recipe Notes

*You may boil the cauliflower ahead of time to lessen cooking time.

Balsamic Marinated Tomato and Mozzarella Salad

Published January 20, 2016 | By admin
Submitted by: Kathy Maznik Lot # 1933
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Submitted by: Kathy Maznik Lot # 1933
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  1. Mix together first five ingredients for dressing and toss in cheese and tomatoes.
  2. Chill until ready to serve.
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