Quiche

Source: Debbie Dassie
Yield: 2 pies

1. Precook 2 frozen deep dish pie shells for 6 minutes.
2. Fry until bacon is very crisp & drain:

• 1 chopped onion
• 1 lb. bacon  
• 1/2 lb. cubed ham

3. Divide evenly into the pie shells.
4. Place 12 oz. of grated mozzarella in each pie shell (24 oz. total)
5. Stir together:

• 1 1/2 cartons whipping cream (1 1/2 cups or 12 oz.)
• 6 egg yolks

6. Pour half over each pie.
7. Bake at 325º for 1 1/2 hour to 1 hour, 45 minutes until golden brown on top.

David's Favorite Casserole

Source: Pam Ostrander
Yield: 2 quart casserole

• 1 lb. ground beef
• 1 onion, chopped (1/2 cup)
• 2 cups spaghetti sauce (or tomato)
• 1/2 tsp. salt
• dash pepper
• 8 oz. cooked spaghetti (any pasta)
• 2 cups sliced carrots, cooked
• 1 cup yogurt (or sour cream)
• 1 cup cottage cheese (or ricotta)
• 1/4 cup fresh parsley, chopped
• 1 cup grated cheddar

1. Brown beef and onions.
2. Add sauce and spices, simmer 5 minutes.
3. Combine cottage cheese, parsley, yogurt.
4. Layer in a greased 2 qt. casserole: meat, noodles, carrots, cottage cheese, sauce.  Repeat, ending with noodles.
5. Top with grated cheddar.
6. Bake at 350º for 30 minutes.

Note: Freezes well.

Chicken Divan

Source: Dawn Niedermayer

• 20 oz. frozen broccoli
• 3 cups cooked chicken
• 2 cans cream of chicken soup
• 1/4 cup mayo
• 1 cup Velveeta (use more)
• 1/2 cup milk
• 2 cups fresh bread crumbs (6 slices)
• 6 tbsp. butter melted

1. Precook broccoli until not quite done, arrange in a greased casserole dish.

2. Layer chicken on top of broccoli.

3. Combine soup, milk, mayo and pour over chicken.

4. Layer slices of cheese over that.

5. Combine crumbs with butter, sprinkle over cheese.

6. Bake at 325º for 35 minutes, or until bubbly and browned.

California Casserole

• 2 lbs. ground beef
• 1 large onion, chopped
• 1 clove garlic, minced
• 2 tbsp. chili powder
• 3 cups tomato sauce
• 1/2 tsp. sugar
• 1/2 lb. jack cheese, grated
• 2 cups small curd cottage cheese
• 2 cup cheddar, grated
• 3/4 tsp. salt
• 1 cup black olives, sliced
• 4 oz. green chiles, diced
• 12 corn tortillas, fried in oil
• 1 egg
• 1/2 cup chopped green onion
• 1/2 cup sour cream

1. Brown meat.
2. Add onions & garlic.
3. Sprinkle on chili powder and mix well.  
4. Add tomato sauce, sugar, salt, chilis, 1/2 cup olives. Simmer 15 minutes.
5. Beat cottage cheese & egg.
6. Layer 1/3 meat mixture in the bottom of a greased 13"x9" pan, then 1/2 the jack cheese, half the egg mixture, 6 tortillas.
7. Repeat: meat, jack, cottage, tortillas, meat.
8. Top meat layer with grated cheddar.
9. Bake at 350º for 30 minutes.
10. Serve with green onion, sour cream & remaining olives.

Grandma's Potato Salad

Source: Leona Greger

Boil until cooked, about 20 minutes:

• 15 medium potatoes (3 lbs. new or red potatoes)
• 8 eggs

Drain, and peel while warm.
Dice.
Marinate potato overnight in:

• 1/3 cup Western dressing (french dressing)

Combine:

• potatoes
• hard cooked eggs, chopped
• 1 cup celery, finely chopped
• 3 tsp. salt
• 8 tsp. sweet pickle relish
• mayo or Miracle Whip, enough to get right consistency

Serve.

Harvest Punch

Source: Living Waters Bible Camp
Yield: 2 quarts

• 1 quart apple juice
• 6 cinnamon sticks
• 16 whole cloves
• 1/4 tsp. nutmeg
• 1 quart ginger ale, chilled

1. Combine first 4 ingredients, bring to a slow boil.  
2. Simmer for 10 minutes.
3. Strain and chill.
4. Pour in ginger ale just before serving.

Taco Dip

Source: Living Waters Bible Camp

• 8 oz. cream cheese
• 16 oz. sour cream 
• 1 envelope dry taco seasoning
• shredded cheddar 
• shredded lettuce
• diced tomatoes

Mix first 3 ingredients. 

Spread on a pizza pan or cookie sheet.  

Cover with last 3 ingredients.  

Dip with tortillas chips.

Blueberry Muffins,

Source: Gretchen Garza
Servings: 12 muffins

• 1/2 cup oatmeal
• 1/2 cup orange juice
• 1 1/2 cup flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 1  egg, slightly beaten
• 1/2 cup oil
• 1/4 tsp. baking soda
• 1 1/4 tsp. baking powder
• 1 1/2 cups blueberries

• 2 tbsp. sugar
• 1/4 tsp. cinnamon

1. Combine oatmeal and o.j.
2. Add dry ingredients.
3. Add oil and egg, mix well.
4. Stir in berries.
5. Fill muffin cups and sprinkle with cinnamon sugar (last 2 ingredients) on top.
6. Bake at 400º for 18 to 22 minutes.

Sweet Rolls

Source: Rita Schanstra

1. Dissolve

• 4 packages dry yeast 
• 1 tsp. sugar 
• in 1 cup warm water.

2.  Mix:

• 4 cups milk (scalded & cooled)
• yeast mixture
• 2 tbsp. oil 
• 2 tbsp. salt
• 1 cup sugar

3. Add:

• about 13 cups flour

4. Mix and knead.

5. Grease top, cover, and let rise about 3 hours.

6. Form into cinnamon rolls by rolling out a rectangle, spread with butter, sprinkle on brown sugar & cinnamon.  Roll up, then slice into rolls.  

7.  Sprinkle a little brown sugar and butter into the bottom of baking pan, then arrange rolls on top.

8. Bake at 400º for 1/2 hour.

Vera's Spinach Salad

Source: Nancy Ramberg

• 1 lb. spinach (washed & trimmed)
• 8 slices bacon (fried crispy)
• 3 hard cooked eggs (chopped)
• 3 oz. bean sprouts

Dressing:

• 1 cup oil
• 3/4 cup sugar
• 1/2 cup ketchup
• 1/4 cup vinegar
• 1 tsp. worchestershire sauce
• 1 medium onion (1/2 cup)
• 1/4 tsp. salt

1. Blend all ingredients in blender until smooth.
2. Chill.

Combine dressing and all salad ingredients and serve immediately.