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Recipes submitted by members

French Meat Pie 2 tablespoons cooking oil 1 large onion, thinly sliced 1 pound ground beef 1 pound ground pork 1 cup mashed potatoes 2 teaspoons ground allspice 1 teaspoon salt 1/4 teaspoon pepper 1 Pastry for double-crust pie (9 inches) 1 egg, beaten	Directions In a skillet, heat oil over medium. Sauté onion until tender. Remove and set aside. Brown beef and pork together. Drain. Combine onion, meat, potatoes and seasonings. Line pie plate with pastry. Fill with meat mixture. Top with crust. Seal and flute edges. Make slits in top crust. Brush with egg if desired. Bake at 375 degrees F for 30-35 minutes or until golden brown. Submitted by Janice Murray; 2 August 2011
Reuben Soup (Rita Carignan) 1 medium chopped onion 4 Celery Stalks, Chopped 1 Can Beef Broth 1 Can Chicken Broth Add 1/2 tsp baking soda to broth Mix 1/4 cup cornstarch with water and add to mixture. Bring to a gentle boil until mixture begins to thicken (about two minutes). Add 1 pound of deli corned beef 1 can of well rinsed sour kraut	Sautee onion in butter until it becomes transparent Rinse out both broth cans with water and add to pan (low sodium broth OK) Bring broth to a boil, add 1/2 lb swiss cheese until it is melted After all is blended together, add two cups of half and half (please use Land O Lakes) Keep soup warm but not boiling. Do not cover as it will stop the thickening
Sue's Awsome Corn Choudah (Rita C) 1 lb bacon, diced 1 large onion, diced 1/2 to 1 stick of butter 5 cans Delmonte creamed corn 3-4 cans (15 Oz) evaporated milk 5 lbs red bliss potatoes, cooked, quartered Dill to taste Parsley to taste	Cut potatoes into large chunks (leave skin) Parboil potatoes (not too soft or they fall apart) Cook bacon and onion (don't overcook, should not be crispy) Add butter, cook until melted Blend in flour, salt and pepper Drain potatoes and add to chowdah Add more salt to taste For future batches, add more flour for thicker Chowdah.
Oriental Cole Slaw (Rita C) Dressing (make in advance) 1 tbsp soy sauce 1/2 cup salad oil 1/4 cup rice wine vinegar 1/4 tsp sesame oil 1/3 cup sugar 1 pkg top Ramen Chicken Flavor soup 1/4 cup butter 1/3 cup sesame seeds 1 8 oz pkg slivered almonds	Smash noodles & brown in skillet w/seasoning pkg from noodles, butter, sesame seeds & almonds, cool thoroughly While cooling, chop 1 large head of cabbage chop 6 green onions Just before serving toss cabbage & onion w/noodle mixture pour all of the dressing over & thoroughly toss & serve Serves 12
Chili (Rita C) Brown together 3 lbs hamburger (can add hot sausage) 1 lb Onion Salt & Pepper Garlic Salt	While hamburger is browning open & mix together 3 lg cans Red Kidney Beans (B&M) 2 lg cans Regular Beans (B&M) 2 cans steak house grill and beans (Bush) 2 cans Black Beans - drained & rinsed 2 cans stewed tomatoes 1 lg can of tomatoe puree 1/4 cup brown sugar (more if needed) 2 pack of Chili seasoning Chopolotie Sauce - I use enough to flavor (Tobasco) Dill if you want or other spices
Blueberry French Toast (Marie Allen) French bread cut into 1/2" slices 16 ounces cold cream cheese cut into 1" cubes 1 cup blueberries fresh or frozen 12 eggs 1/3 cup maple syrup 2 cups milk Sauce 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 cup blueberries 1 tablespoon unsalted butter Serves: 8 350 degrees covered for 30 min and 30 min uncovered 6 to 8 servings	Arrange half the bread slices in a buttered 9" x 13" glass baking dish. Scatter the cream cheese over the bread & sprinkle the blueberries over the cream cheese. Arrange remaining bread over the blueberries. In a large bowl whisk together the eggs, syrup and milk. Pour the egg mixture evenly over bread mixture and chill., covered, overnight. Bake covered with foil in middle of preheated 350 degree oven for 30 minutes, remove foil and bake for 30 minutes more until puffed and golden. SAUCE In a small sauce pan, stir together sugar, cornstarch and water. Cook over moderately high heat, stirring occasionally, until thickened. Stir in blueberries and simmer, stirring occasionally, until berries have burst. Add butter and stir until butter is melted. Serve with sauce and maple syrup.
Joan's Corn Casserole (Marie Allen) 1 15 1/4-ounce can whole corn drained 1 15-ounce can cream-style corn 1 8-ounce box corn muffin mix (Jiffy) 1 cup sour cream 1/2 cup 1 stick butter melted 1-1 1/2 cups shredded cheddar cheese	Pre-heat oven to 350 degrees. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9x13 casserole dish. Bake for 45 minutes or until golden brown Remove from oven and top with cheddar. return to oven for 5-10 minutes or until cheese is melted. Let stand for at least 5 minutes then serve warm.
Corny Mexican Salad (Janice M) 2 (15 ounce) cans black beans, rinsed and drained 1 (11 ounce) can Mexicorn, drained 1 medium tomato, chopped 1 medium ripe avocado, peeled and cubed 1/2 cup chopped onion 1/2 cup vegetable oil 1/4 cup red wine vinegar 1/2 teaspoon salt 1/2 teaspoon hot pepper sauce	Serve with Tortilla chips Enjoy!
Breakfast Casserole by Linda Spofford 9x15 pan 350 ? F 16 eggs (4 Cups) 1 pint (16 oz) Cottage Cheese ½ Cup Flour ½ Cup melted butter (1 stick) 1 Teaspoon Baking Powder 1 Pound (16 oz) Shredded Monterey Jack Cheese ½ Teaspoon Salt ? Cup Shredded Cheddar Cheese ? Teaspoon pepper	Beat eggs in a large bowl. Sift together flour, baking powder, salt and pepper. Add dry ingredients gradually to eggs, continuing to beat. Stir Jack cheese into batter by hand. Stir in melted butter and cottage cheese. Fold in optional ingredients as desired. Pour into 9x15 inch pan. Sprinkle Cheddar Cheese evenly over top. Bake 45 minutes at 350 degrees. Makes15 3-inch squares. Freezes well. Optional ingredients: Mushrooms, Onions, Sausage pieces, bacon pieces, broccoli, - your imagination is the limit.
Layered Baked Bean Stew Linda Spofford from Trailblazer Magazine 15- Oz can diced potatoes, drained 12-oz package cocktail wieners, cut in half 15-Ounce can diced low-sodium tomatoes 1 small can diced chilies, drained 1 Large can (24-32 ounce) your favorite baked beans	Layer everything in order given in a saucepan, bean pot or slow cooker. Cover and cook over low heat until heated thru and flavors have filtered down through the layers. Stir well and serve. Pass the pepper grinder. Serves 4

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