1 cup beef broth

2 tablespoons soy sauce

2 tablespoons cornstarch

1 teaspoon sugar

1/4 teaspoon black pepper

2 tablespoons olive oil

1 large carrot sliced

1 clove garlic minced

1 green pepper sliced

1 8oz can of water chestnuts sliced

4 green onions cut into 1 inch pieces

Slice meat and vegetables – set aside. Mix together the broth,  soy sauce,  cornstarch, sugar & black pepper – set aside.  In a large skillet or wok cook  the carrots and garlic in the olive oil over high heat stir frequently. When the carrots began to soften (about 3 minutes) add the green pepper, when the green pepper is softened (about 2 additional minutes) remove vegetables and set aside. Add the meat to the hot skillet to brown. When the meat is browned add the water chestnuts and green onions heat for 1 minute. Then add the vegetables and the broth mixture to the skillet and bring to a boil. Serve over hot rice.

1/4 cup of carrots chopped

1/4 cup green pepper chopped

Crackers

After chopping vegetables mix them with the cream cheese. Spread over crackers and serve.

1/2  cup finely diced mushrooms
1/4  cup finely minced onion
1  tablespoon minced garlic
1/2  teaspoon thyme
1/2  teaspoon oregano
1  teaspoon parsley
4  tablespoons olive oil (divided)
1  teaspoon lemon juice
2  tablespoons grated parmesan cheese
6 ritz crackers crushed
1  lb haddock

Saute mushroom, onion, garlic, thyme, oregano, and parsley in olive oil until onions are transparent.  Add all other ingredients, except haddock & 1 tablespoon oil, to mushroom mixture.  Mix well
Grease shallow baking dish with 1/2 tablespoon oil, place fish in dish & brush with 1/2 tablespoon oil.  Spread mushroom mixture over fish & bake in 400 degree oven for 30 minutes.

1 cup of rice

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 1/2 cups of water

1 package of dry onion soup mix

4-6 chicken breasts*

Preheat oven to 350 degrees

Grease 9×13 inch pan

Mix together the rice, canned soups, water, and 1/2 of the package of onion soup. Pour into the greased pan.

Place pieces of chicken on top of rice mixture. Sprinkle the remaining onion soup mix on the chicken.

Cover and bake for 1 1/2 hours. Remove cover for the last 15 minutes of baking.

* You may also use one whole cut up chicken.

2 teaspoons butter

1 onion – chopped

1 carrot – sliced

3 tablespoons rice

3 1/2 cups water

4 oz of cream cheese

1/2 teaspoon nutmeg

salt and pepper to taste

In a  saucepan cook the onion and carrot in the butter until the onion is soft.  Add the broccoli, rice, and water bring to a boil lower the heat. Cover and let simmer for 30 minutes stirring occasionally. Add the nutmeg, cream cheese, and salt and pepper heat through and serve.

1-1/3 cup butter softened
3/4 cup sugar
3 cups flour
3 tablespoons milk
1/2 teaspoon almond extract

Cream butter and sugar, add flour alternately with milk and almond extract. Mix, divide dough in half, add food coloring. Chill dough 2 hours. Roll 2 colors together to make candy canes.
Bake 350F for 10 to 12 minutes, until delicately brown.

1/2 cup butter

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

1/4 cup cornstarch

1 1/2 cups of flour

Preheat oven to 350 degrees. With electric mixer cream butter, sugar, vanilla, and salt together. In a separate combine the cornstarch and the flour. Slowly add the flour mixture with the butter mixture. With cookie press, press cookies on to a ungreased baking sheet. Bake 9-11 minutes or until edges are just beginning to turn a light golden brown. Makes 36 cookies.

Family Christmas Tradition!

18 cups of air popped popcorn

1 cup brownsugar

1/2 cup butter

1/4 cup light corn syrup

1/2 teaspoon salt

1/2 teaspoon baking soda

Preheat oven to 200.

Divide popcorn in 2 ungreased 9″x13″ pans.

In a 2 quart sauce pan over medium heat add brown sugar, butter, corn syrup, and salt. Stir frequently until bubbly around the edges continues to stir over heat for 5 minutes. Remove from heat and stir in baking soda until foamy.

Pour over popcron and stir until coated evenly.

Bake for 1 hour stirring every 15 minutes.

* for Caramel – Nut Corn omit 3 cups of popcorn and replace with walnut or pecan halves.

2 – 8 or packages cream cheese

2/3 cup mayonnaise

2 tablespoons chopped onion

1/4 cup chopped broccoli

1/4 cup finely shredded cheddar cheese

2 packages tortilla shells

2 lbs thin sliced turkey lunch meat

combine first 5 ingredients

On the tortilla shell layer the lunch meat, then the cream cheese mixture. Roll up tightly and slice one inch thick

Makes about 45 – 60 roll ups