Rachel's Recipe Book -mostly from Lori

BREADSTICK

Makes 16 sticks

1T honey
1T yeast
1T powdered milk
1 1/2c warm water

mix and dissolve above ingredients

beat in 4 c flour

twist into ropes

melt 1 cube butter and pour over ropes

sprinkle with parmesan cheese, poppy seed, cinnamon sugar, etc

let rise 20 min and bake at 400 degrees for 15 minutes.



SPUDNUTS

Makes 48doughnuts

1T yeast
1/2c sugar
1t salt
1/2c sugar
1c mashed potatoes
1c scalded and cooled milk
2 eggs
5-6c flour (enough to make dough stiff but not too sticky)

mix and rise. (or use dough setting on bread maker) Roll dough out until it’s about ½ to ¾” thick. Cut with a glass and medicine bottle lid for doughnut shape and let rise until doubled. Deep fat fry. Cover with sugar, cinnamon, etc.

ICECREAM CAKE

Bottom layer: cookie crumbs with 1/4c melted butter
2nd layer: soft (slightly melted) ice cream
3rd layer: chocolate syrup
4th layer: more soft ice cream. Best if it’s a different flavor than layer 2
5th layer: more chocolate or caramel syrup
6th layer: topping of nuts, toffee bits, etc
place in freezer until ice cream and syrup harden

WHIP CREAM
1c heavy cream
1/4c sugar
1t vanilla. Whip cream until almost stiff and add sugar and vanilla and whip until good consistency

EASY PUMPKIN COOKIES
1 carrot cake mix
1 13 oz pumpkin pie filling
chocolate chips.

Mix and drop by spoonful onto cookie sheet. Bake at 350 degrees for 15-20 minutes

SPANISH RICE
½ lb sausage – browned and drained
1 cup uncooked rice
2 cups water
1 can stewed tomatoes (Mexican)
1 1/2t chili powder
1 T brown sugar
simmer til rice is done
add ¼ cup salsa

CHICKEN ENCHILADAS
2 4oz cans green chilies
6 chicken breasts boiled, cooled and chunked (a good use for left over chicken)
2 cans cream of chicken soup
8 oz sour cream
corn tortillas
lots of grated cheese
chopped onions, muchrooms or olive slices
mix and layer tortillas and cheese bake at 350 degrees for 45min-1hr or until warm. Can also be microwaved

CHICKEN STOVETOP BAKE
1 package stovetop mixed with 1 2/3 c warm water
4 chicken breasts
1 can cream of chicken
1/3 c sour cream

mix creams and pour over chicken. Add stovetop as the stop layer. Bake at 375 degrees for 35 minutes. (Jake likes two packs of stovetop)
POTATO SOUP
½ lb bacon diced, browned and drained
remove bacon from pot and add the following:
1 diced potato per person (3 potatoes minimum)
use enough water to cover potatoes
add 1 t salt. Cook until tender. Add 1 can evaporated milk with ¼ c flour mixed in. Add ½ lb or more velveta cheese

CHICKEN SOUP WITH RICE
1 cup rice
½ t salt
8 cups chicken broth divided
2 stalks celery thinly sliced
1 leek, white and green parts thinly sliced (or small potato finely chopped or omit this ingredient)
1 carrot diced
2 cups shredded cooked chicken meat (not canned)

boil 2 c water. Add rice and salt. Bring to boil again. Then simmer for 15 min (or use instant rice) fluff when rice is done cooking.
In another pan warm ¼ c chicken broth and veggies, cook until soft. (5 min) add remaining broth. Bring to a Boil then reduce heat to simmer and cook for 10 more. Add chicken and cook til warm about 2 minutes. Add rice and cook another minute. Add salt to taste.

BROCCOLI SOUP
½ c water –enough to cover broccoli
1 t chicken boullion
½ package frozen broccoli or a small head
boil the above till tender
add 1 can evaporated milk and ¼ c flour mixed as a thickening agent.
1/3 lb velveeta cheese
nutmeg, salt and pepper to taste

slow cooker HAM and BEAN soup
put in ham bone for flavor
4 c water
2 cans white beans (navy or great northern)
1T ketchup
1t mustard
1 stick celery chopped
½ sweet onion chopped
cook for 4 hours on high, remove bone and add chopped ham bites and any left over ham gravy heat until warm.


MEXICAN DIP
2 c sour cream
1 8oz cream cheese
1 c salsa
1 pkg taco seasoning (4T)
mix and serve with tortilla chips