Sour cream chicken

Sour cream chicken

1- lb chicken breast thawed and cubed

1 c. sour cream

1 c. mayonnaise

1 tsp. lemon juice

1 can cream of chicken soup (10.5 oz)

1 cup grated cheddar cheese

2 T. chopped onion 

- mix all ingredients together in a large bowl. Pour into a 8x8 inch casserole dish. top with dry Italian bread crumbs. Bake at 300 degrees for 1 1/2 hours or 275 degrees for 2 hours or if u r in a hurry 350 degrees for about an hour. Serve about 6 

Submitted by Rachel Chidester

Park City Stew

Park City Stew

2 lbs. beef cubes

4 medium potatoes

8 carrots cubed

1 pkg. dry onion soup mix

1 can cream of celery soup (10.5 oz) 

1 can cream of mushroom soup (10.5 oz)

1 (8-oz.) can tomato sauce

In a crock pot make a layer of half the beef and then half the veggies. Top with the remaining beef and veggies. Sprinkle dry onion soup mix on top. In a bowl mix the soups and tomato sauce and then spoon over the meat and veggies. cook on low 7-8 hours. Enjoy

Submitted by Rachel Chidester

Sausage Potato Chowder

Sausage Potato Chowder

1 lb. ground sausage

1/2 cup chopped onion

1/2 cup celery, sliced

4 medium potatoes diced

2 cups water

2 cans cream of celery soup

1 cup grated cheddar cheese

Brown the sausage remove from pan, leave drippings in the pan. Add the celery and onion and saute in drippings. Add potatoes and water. Bring to a boil, turn down to a simmer and cover. Cook for 20 min or until potatoes are done. Then add sausage, soup, cheese and stir until well blended. Warm everything through and serve. This recipe make a lot, so feel free to cut in half if just serving your family.

Submitted by Rachel Chidester

Poppy Seed Bread

Poppy Seed Bread

Makes 5-6 small loaves

Ingredients:

2 1/4 c. granulated sugar

1 1/8 c. oil

3 eggs

1 1/2 c. milk

3 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons vanilla

1 1/2 teaspoons almond extract

1 1/2 teaspoons butter flavor extract

1 1/2 tablespoons poppy seeds

Blend sugar, oil, and eggs in a mixing bowl. Add all remaining ingredients except flour and mix well. Add flour and mix until smooth. Pour into well-greased loaf pans. Bake at 350 degrees for 30-40 minutes or until bread springs back in the center. When done, use fork to prick tops of loaves and immediately spoon topping over bread while it is still in the pan. Remove from pan when almost cool and wrap in plastic wrap to keep moist. This freezes beautifully; just remove from freezer at least an hour before serving to thaw.

Topping:

Ingredients:

1/4 c. orange juice

3/4 c. granulated sugar

1/2 teaspoon butter flavor extract

1/2 teaspoon vanilla

1/2 teaspoon almond extract

Combine orange juice, sugar, and extracts. Stir well and spoon over hot bread.

Submitted by Katie Barnette

Calzone

This is the calzone recipe we've made for ever.

Crust:
2 1/2 c. flour
1 t. salt
1 pkg yeast (heaping Tablespoon)
1 c warm water
2 T oil

Dissolve yeast in warm water. Add oil. Add to flour and salt. Knead and rise until double.

Filling:
Saute 5 minutes, cool and add other ingredients
2 T oil
1 medium onion, chopped
1 clove garlic

Add:
Pepperoni
2 T parsley
Mushrooms
1/2 t. basil
salt and pepper

(You can add anything here that you want. We usually put corn in and chopped spinach is good. Sausage-anything!)

Roll dough into individual circles, fill with filling and cheese. Fold over, press edges together with fingers. Bake at 375` for 20 minutes. I'm pretty impatient so I cook them at 400` until they're golden brown. Don't burn your mouth! These are awesome to freeze.

Submitted by Shelley

Lasagna (Freeze or cook)

Lasagna

1lb. Italian sausage (or hamburger)
1 clove garlic
1 T whole basil
1 1/2 t. salt
1 1-lb can tomatoes
2 6-oz cans tomato paste
lasagna noodles

2 eggs
3 c Ricotta or cottage cheese
1/2 c grated Parmesan or Romano
2 T parsley flakes
1 t. salt
1/2 t. pepper
1 lb mozzarella cheese, sliced or grated

Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water till tender; drain; rinse. Beat eggs; add remaining ingredients to egg, except mozzarella.

Layer half the noodles in 9x13 baking dish; spread with half the ricotta filling; cover with half the mozzarella and half the sauce. Repeat. Bake at 375' about 30 minutes, or if refrigerated 45 minutes. Let stand 10 minutes before serving. Serves 8-10.

Shredded Beef Tacos with Lime

Ingredients

2 lb. flat-cut beef brisket, trimmed

2 cloves garlic, smashed

2 bay leaves

1 large onion, sliced

¹⁄₄ lb. jack cheese, cubed

¹⁄₄ cup fresh lime juice

¹⁄₄ cup finely chopped cilantro

1 tbsp. chopped canned chipotle chiles en adobo

4 scallions, chopped

3 medium tomatoes, cored, seeded, and finely chopped

Warmed corn tortillas, for serving

1 avocado, pitted and sliced

Sweet paprika, to taste

Kosher salt and freshly ground black pepper, to taste

Cook beef, garlic, bay leaves and onion in crock pot until beef is tender. 

Remove beef from heat and let brisket cool, uncovered. Transfer brisket to a cutting board; shred with your fingers. Roughly chop meat; transfer to a bowl. Mix in the cheese, lime juice, cilantro, chipotles, scallions, and tomatoes. Season with salt and pepper. Serve the wrapped in tortillas and topped with paprika and avocado slices.

Link Here