Monthly Archives:May 2011

Submitted by:  Colleen and Jeff Prentiss

Glazed Carrots:   Combine 1/3 cup honey, 1/4 cup butter and 1/2 tsp ground ginger in saucepan.  Cook over low heat for 1 minute.  Add 3 cups sliced, cooked carrots.

Herbed Peas:   Add 1 tsp butter, 1/4 tsp basil leaves and 1/4 tsp onion powder to 2 cups of cooked peas.   Heat and enjoy!!

Twice-Baked Potatoes:   Cut tops of 4 baked potatoes off lengthwise and scoop out potato.  Mash potato with 1 cup sour cream, 2 tsp onion salt and 2 tsp chives.  Fill skins with potato mixture.  Bake in 400 degree oven for 15 minutes.

Submitted by:  Colleen and Jeff Prentiss

1 tablespoon vegetable oil
1 lb. boneless,skinless chicken breasts, cut into strips
1 can (15 oz) tomato sauce
1 can (16 oz) whole kernel corn, drained
1 can (4 oz) chopped green chilies
1 1/2 teaspoon chili powder
1 teaspoon onion powder
Tortilla chips
Shredded Cheddar Cheese
Directions:  Heat oil in large skillet over medium-high heat.  Add chicken and cook 5 minutes, stirring frequently.  Add tomato sauce, corn, chilies, chili powder and onion powder.  Bring to a boil.  Reduce heat to medium-low and cook for 10 minutes, stirring occasionally.  To serve, spoon over tortilla chips and top with cheese….may have chopped green top onions and sour cream as sides!!  Very good.     **Makes 4 servings.

Submitted by:  Colleen and Jeff Prentiss

1 can white corn
t tablespoon flour
2 tablespoons butter
1 cup grated cheese
1 cup milk
1 cup bread crumbs
2 eggs, well beaten
Preheat oven to 425 degrees.  Beat eggs and combine with rest of the ingredients.  Pour into a greased casserole dish.  Back for 35 minutes,
Note:  May be topped with your choice of shredded cheese for extra zing and flavor!!

Submitted by:  Colleen and Jeff Prentiss

1 head cabbage, chopped
1/2 red onion, chopped
1/2 cup carrots, chopped
1 cup sunflower seeds
2 pkgs Ramon Noodles, beef flavored
1/2 cup Craising (Ocean Spray)
Dressing:
3/4 cup olive oil (light, mild flavor is best)
1/2 cup sugar
1/3 cup Rice Wine Vinegar
2 seasoning packets from the Ramon Noodles
Mix the cabbage, onion, carrots and craisins together, set in refrigerator to chill.   Mix up the dressing with wire wisk until well blended and smooth, all sugar should be incorporated.    Place in refrigerator.   30 minutes before serving, crumble up the two packages of Ramon Noodles into small pieces, add to salad base.  Add the sunflower seeds to salad base.  Pour dressing over salad and chill for at least 30 minutes before serving.   This allows the dressing to soak into the salad and helps to soften up the Ramon noodles as well.   This is light and refreshing.  Very tasty.