Dill Dip

Published July 1, 2016 | By admin

Submitted by: Tammy Cook Lot # 2392

Ingredients

2 cups mayonaise
1 pint sour cream
3 Tbs. parsley minced or 1 Tbs. dried
3 Tbs. onion grated or minced
3 Tbs. dill weed or 1 Tbs. dried
1 1/2 tsp. seasoned salt

Servings:

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Submitted by: Tammy Cook Lot # 2392

Ingredients

2 cups mayonaise
1 pint sour cream
3 Tbs. parsley minced or 1 Tbs. dried
3 Tbs. onion grated or minced
3 Tbs. dill weed or 1 Tbs. dried
1 1/2 tsp. seasoned salt

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Instructions

Mix all ingredients and refrigerate several hours before serving.

Soft Sugar Cookies

Published July 1, 2016 | By admin

Submitted by: Tammy Cook Lot # 2392

Ingredients

2 cups sugar
1 cup butter or oleo
2 eggs
1 8 oz sour cream
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
4 cups flour

Servings:

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Submitted by: Tammy Cook Lot # 2392

Ingredients

2 cups sugar
1 cup butter or oleo
2 eggs
1 8 oz sour cream
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
4 cups flour

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Instructions

Cream sugar and butter; add eggs one at a time and beat well. Combine soda and sour cream, then alternately add with combined flour and salt to creamed mixture. Add vanilla. Drop by teaspoonful onto greased cookie sheet. Bake at 350 degrees until lightly browned.

Peas and Peanuts Salad

Published July 1, 2016 | By admin

Submitted by: Joyce Geiger Lot # 2426

Ingredients

2 10 oz. pkgs early baby peas frozen
1 12 oz. can salted spanish peanuts
1/2 cup Hellman's mayonaise
1/2 cup sour cream
1/2 cup marshmallow fluff
1 - 2 Tbsp. lemon juice

Servings:

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Submitted by: Joyce Geiger Lot # 2426

Ingredients

2 10 oz. pkgs early baby peas frozen
1 12 oz. can salted spanish peanuts
1/2 cup Hellman's mayonaise
1/2 cup sour cream
1/2 cup marshmallow fluff
1 - 2 Tbsp. lemon juice

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Instructions

Defrost frozen peas in strainer. When defrosted transfer to bowl. Add Peanuts.
Mix together mayo, sour cream, marshmallow fluff and lemon juice until smooth. Add to peas and peanuts.
Mix and refrigerate or serve.

Potatoes for a Crowd

Published June 29, 2016 | By admin

Submitted by: Nancy Rotert Lot # 2314

Ingredients

2 lb. bag hash brown potatoes thawed
1/2 pint (8 oz.) sour cream
1 can cheddar cheese soup
1 can cream of chicken soup
1/2 cup onions chopped
1/4 tsp. salt
1/4 tsp. pepper
1/2 stick oleo
Topping
1/4 cup oleo melted
1 cup potato chips crushed

Servings:

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Submitted by: Nancy Rotert Lot # 2314

Ingredients

2 lb. bag hash brown potatoes thawed
1/2 pint (8 oz.) sour cream
1 can cheddar cheese soup
1 can cream of chicken soup
1/2 cup onions chopped
1/4 tsp. salt
1/4 tsp. pepper
1/2 stick oleo
Topping
1/4 cup oleo melted
1 cup potato chips crushed

Servings:

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Instructions

Saute onions in oleo. Add to potatoes, sour cream, cheese soup, chicken soup, salt and pepper in a large bowl. Mix well. Pout into a greased 9" X 13" glass dish.

Topping

Saute chips in oleo. Sprinkle over potatoes. Bake, uncovered at 350 degrees for 1 to 1 1/2 hours.

Recipe Notes

Can be frozen.

Shirley’s Reuben Casserole

Published May 31, 2016 | By admin

Submitted by: Carolyn Tharp Lot # 1441

Ingredients

8 slices rye bread cubed
1 small can sauerkraut
1 can corned beef cubed
1 medium onion chopped
1 cup sour cream
8 oz. mozzarella cheese shredded
1 cup butter melted

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Submitted by: Carolyn Tharp Lot # 1441

Ingredients

8 slices rye bread cubed
1 small can sauerkraut
1 can corned beef cubed
1 medium onion chopped
1 cup sour cream
8 oz. mozzarella cheese shredded
1 cup butter melted

Servings:

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Instructions

Saute onion and combine with sour cream. Grease 9 X 13 baking pan. Put half of bread in pan. Layer remaining ingredients over cubed bread, except the butter. Top with remaing bread. Drizzle butter over all. Bake 30 minutes at 350 degrees.

Grape Salad

Published May 31, 2016 | By admin

Submitted by: Sally Flash Lot # 2525

Ingredients

2 lbs. red grapes
2 lbs. green grapes
8 oz. cream cheese
1 cup sour cream
1/2 tsp. vanilla
1/2 cup sugar
Topping
1 cup chopped pecans
1 cup Brown Sugar

Servings:

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Submitted by: Sally Flash Lot # 2525

Ingredients

2 lbs. red grapes
2 lbs. green grapes
8 oz. cream cheese
1 cup sour cream
1/2 tsp. vanilla
1/2 cup sugar
Topping
1 cup chopped pecans
1 cup Brown Sugar

Servings:

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Instructions

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.

Snickerdoodle Bread

Published April 5, 2016 | By admin

Submitted by: Jo Samson Lot # 202

Ingredients

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup butter softened
2 cups sugar
3 - eggs
1 tsp vanilla
3/4 cup sour cream
1 package Hershey's Cinnamon Chips
3 TB sugar
3 tsp cinnamon

Servings:

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Submitted by: Jo Samson Lot # 202

Ingredients

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup butter softened
2 cups sugar
3 - eggs
1 tsp vanilla
3/4 cup sour cream
1 package Hershey's Cinnamon Chips
3 TB sugar
3 tsp cinnamon

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Instructions

Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
Add vanilla and sour cream and mix well.
Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
Add cinnamon chips and stir into batter. Set aside.
Spoon batter into 4 mini loaf pans until about 2/3full.
Mix 3 Tbs. sugar and 3 tsp. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Bake at 350 degrees for 35 - 40 minutes. Let cool before removing from pan.

Homemade Cheesy Potatoes (no canned soup in this recipe)

Published April 5, 2016 | By admin

Servings

6-8

Ingredients

3 pounds Russet Potatoes peeled
4 Tbs butter divided
1/2 cup Yellow Onion diced small
1 clove garlic minced
2 1/2 Tbs All-Purpose Flour
1/2 cup chicken broth
1/2 cup whole milk
cup sour cream
3 - green onions sliced
3/4 tsp salt
1/2 tsp black pepper
1 cup Sharp Cheddar Cheese grated

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Ingredients

3 pounds Russet Potatoes peeled
4 Tbs butter divided
1/2 cup Yellow Onion diced small
1 clove garlic minced
2 1/2 Tbs All-Purpose Flour
1/2 cup chicken broth
1/2 cup whole milk
cup sour cream
3 - green onions sliced
3/4 tsp salt
1/2 tsp black pepper
1 cup Sharp Cheddar Cheese grated

Servings:

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Servings

6-8

Instructions

Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. I Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
In a 10-inch skillet melt 3 Tbs. of butter over medium-low heat. Add the diced onions. Cook until just softened. Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes. While stirring, pour in broth and milk. Continue to stir until thick, about 5-9 minutes. Remove the pan from the heat and stir in the cup of cold sour cream.
In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and grated cheese. Stir to combine and put into greased pan.
Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.

Old Mill Dip

Published January 22, 2016 | By admin

Submitted by: Sarah Spargo Lot# 151

Ingredients

Servings:

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Submitted by: Sarah Spargo Lot# 151

Ingredients

Servings:

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Instructions

Brown sausage. Drain grease.
Drain red peppers and crush in food processor.
Add all ingredients to a small crock pot and heat until desired.
Serve with tortilla chips or bread squares.

Doritos Cheesy Chicken Casserole

Published January 22, 2016 | By admin

Submitted by: Sarah Spargo Lot# 151

Ingredients

3 c chicken cooked and shredded
8 oz sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1 can corn drained
2 c Mexican cheese
1 bag Nacho Cheese Doritos

Servings:

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Submitted by: Sarah Spargo Lot# 151

Ingredients

3 c chicken cooked and shredded
8 oz sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1 can corn drained
2 c Mexican cheese
1 bag Nacho Cheese Doritos

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Instructions

Preheat oven to 350F.
Grease 13x9 baking dish with cooking spray.
Crush bag of Doritos and cover bottom of dish.
Set aside 1 cup of cheese.
Mix together remaining ingredients in a bowl. Pour over Doritos.
Bake 20 minutes.
Top with remaining cheese and bake an additional 5 minutes.