Dale's Chicken and Homemade Noodles

Boil whole chicken, breasts or thighs in a generous amount of water until tender. Remove chicken and cut in pieces. Cover.

Noodles: 1 egg, 1/2 cup of milk, one tsp salt, and beat. Then add enough flour and knead until you have a soft dough. Roll out on an oiled or floured counter until very thin. (they thicken while cooking).

Take a sharp knife and make strips about a half inch wide. (They may sit for an hour or two or put directly into the boiling water.) Add them one at a time to keep them from sticking together. Simmer until done.

Then add cooked frozen string beans (I like the wide ones if you can find them, but any string beans will do) and carrots that you have cooked and buttered. (This is a whole package of frozen green beans and a package of carrots.) Then return chicken pieces. Add one to two cans of mushroom soup.

Add salt and pepper to taste and dried onion pieces or onion salt.

This will make a whole big pot of chicken and noodles. You will see you need at least a pot half full of water and then the soup. It lasts in the fridge for several days, but Dale's never does. It's eaten up!!

Dale's Chocolate Soup

1 quart milk or substitute
1/3 cup sugar ( Mom used 1/2)
4 heaping tablespoons cocoa
4 heaping tablespoons flour
1 egg

Mix together flour and coco. Heat milk and sugar in large kettle. When the milk boils, dump in the cocoa mixture and beat with a hand mixer until the lunps are small. Beat egg in a small amount of milk and add to the hot mixture, stiring quickly. Cook slowly until thick. Serve with a small amount of milk on top.

This is one of the dishes Don recalls from his childhood. Whenever they would ask someone if they wanted to come over for dinner and the kid asked what was for dinner. They'd reply, "Chocolate Soup". This is a German dish that comes from Don's mother's side of the family.

Dale's Cornbread

2 eggs
1 Cup milk
2 Cups bisquick
2 T Corn meal
1 cube butter or margarine
1/2 tsp baking soda1 cup sugar

Beat eggs, add milk and sugar continue beating. Add dry ingredients and mix well. Bake in 9X13 pan ungreased at 350o for 25 to 30 minutes.

Hamburger Cookies with French Fries

1/2 cup shredded Coconut

green food coloring box Vanilla Wafers

1 bag York Peppermint Patties

1 can shoestring potatoes

In small bowl, mix coconut with a few drops of green food coloring until it resembles the color of lettuce.  Unwrap the Peppermint Patties.  On a microwave plate, place a layer of vanilla wafers flat side up.  Place a peppermint patty on each wafer and top with a some coconut, leaving the center of the patty empty.  Top with another vanilla wafer, flat side down. 

Microwave for about 15 seconds.  Lightly press down the "top bun" to adhere your hamburger. Let cool and serve with French Fries (shoestring potatoes).

This fun recipe I got when the girls were very little.  I would make them every now and then for the girls and always once during the month of December (my cookie making month.)  I would make a different kind of cookie every day so the girls would be surprised when they came home from school - and we had lots to make cookie trays with for holiday giving.  Thanks for the request Melody.

Jello Cake

1	box white cake mix
	Water, vegetable oil and egg whites called for on cake mix box
1	box (4-serving size) raspberry-flavored gelatin
1	cup boiling water
1/2	cup cold water
1	container (8 oz) Cool Whip,  thawed (3 cups)
	Fresh raspberries, if desired

1.	Heat oven to 350°F (325°F for dark or nonstick pan).
2.	Make and cool cake as directed on box for 13x9-inch pan.
3.	Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator. This was a special summertime treat in Arizona since it's nice an cool. I love making it with a variety of flavors; i.e., lemon cake with lime jello, yellow cake with cherry jello, etc.  This is a great make ahead dessert.

Tamale Pie

• 1 pound lean ground beef
• 1 cup chopped onion
• 1 large can (15 ounces) tomato sauce
• 1 large can (28 ounces) tomatoes, cut up
• 1 can (16 ounces) whole kernel corn, drained
• 1 small can (4 ounces) sliced ripe olives
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• dash black pepper
• 1/2 cup grated Cheddar or Mexican blend cheese
• .
• Crust:
• 3/4 cup yellow cornmeal
• 1 egg
• 1/2 teaspoon salt
• 2 cups cold water
• 1/2 teaspoon chili powder
• 1 tablespoon butter or margarine
• 1 cup grated Cheddar or Mexican blend cheese, for topping 

Brown ground beef with onions; drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside. 

In a saucepan, combine cornmeal, salt, egg, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. Sprinkle 1 cup cheese over the crust about 5 minutes before casserole is done.

This was the meal that I always made on my night to cook at our house.  It was always my favorite to eat as well.  Thanks for the reminder Brooke.  This one's for you.

Don's Fruit Dip

1 jar Marshmallow Cream
1 package Cream Cheese, softened

Mix together marshmallow cream and cream cheese until smooth. Refrigerate in airtight container. Serve with cut up fresh fruit, cut up pound cake, mini-pretzels, etc.

This was Don's second entry into the Family Fruit Dip contest.

Michelle's Chicken Salad

4 cans chicken breast, 13 oz. each
1 1/2 cups Mayonnaise
1 cup Red Onions, finely chopped
1 cup Celery, finely chopped
1 cup Pecans, chopped
2 cups Craisins
1 Tablespoon Oregano
1/2 teaspoon pepper, freshly ground if possible
1 Tablespoon Garlic Powder

Mix all ingredients together until well blended. Chill at least 8 hours. Refrigerate in airtight container. Serve in sandwiches, croissants, in salads, tomato blossoms, on crackers or celery sticks.

Optional Ingredients: 1 cup shredded carrots; 4 hard boiled eggs, chopped; 1 cup grapes, halved; 1 cup apples, cored and cubed.

Arby's Chicken Salad: Add 1 cup grapes, halved and 1 cup apples, cored and cubed. This recipe must be used right away to prevent apples from turning brown.

Louisiana Chicken Salad: Omit Craisins and add 1 cup shredded carrots and 4 hard boiled eggs, chopped. Use within 4 days.

Cass' Fruit Dip

1 package Flavored Cream Cheese (like strawberry or blueberry), softened
1 jar Marshmallow Cream
1 container Cool Whip

Mix Cream Cheese and Marshmallow Cream using a wire whisk. Whisk in 1/2 container Cool Whip, add more as desired for taste. Refrigerate in airtight container.

Serve with cut up fresh fruit, marshmallows, pound cake cubes, mini-pretzels, etc.

This was Cass' entry in the family Fruit Dip Contest. It is very creamy and perfect for the fruit.

Don's Apple Dip

2 packages cream cheese (8 ozs.)
1 jar Mrs. Richardson's Butterscotch Topping

Soften cream cheese. Mix together cream cheese and butterscotch topping until smooth. Refrigerate in airtight container. Use as a dip for cut up fresh apples.

At one family gathering we had a Family Fruit Dip contest. This was Don's entry. Very yummy and rich tasting. We used this dip at Valerie's Wedding Reception and it disappeared.

Orange Julius

2 cups orange juice
1 teaspoon vanilla
3 eggs
2 Tablespoons sugar
3/4 cup milk
ice

Blend OJ, vanilla, eggs, sugar in blender until blended. Add milk, blend. Add ice to make into a smoothie texture. Serve.

Optional Additions: 1 banana; 1/2 cup strawberries; or 1/2 cup pineapple. Blend with OJ then add other ingredients.

Melody this one is for you.

This was a special treat that my mom would make for us when I was a teenager. She got the recipe right after Orange Julius went into business. Now they use mixes and powders for their products. This is a more natural way to make it without additives.

Love Notes

Last February, I decided that I would write Don some special little "Love Notes" each day until Valentine's Day. So I took a package of the red foil hearts that you buy at Walmart and wrote a little note of gratitude and love on each one. Then I would put one out each day until Valentine's Day. On Valentine's Day I wrote a special letter and included the list of all of the little note's messages. Much to my surprise, but to my great joy. Don started reciprocating by writing me notes on 3x5 cards and leaving them all over the house. I started using colored 3x5 cards and Don using white 3x5 cards.

Everyday for the past nine months we have written little notes to each other and left them around the house for the other to find. It has been such a blessing in our marriage. We write compliments about what we saw the other do, say or how they helped someone. We express love and support and joy about being eternal companions and missionary companions.

If you are ever looking for a way to express love to your spouse this is a wonderful way. These little notes will forever be a part of our marriage. They are so important that we packed them with our family pictures and journals, when we evacuated for Hurricane Gustav.

CHICKEN CROISSANTS

1 ½ C CHICKEN
18oz CREAM CHEESE
3 TBLS DICED ONION
1 SMALL CAN MUSHROOMS CHOPPED (OPTIONAL)
2 CANS CRESCENT ROLLS (8 EACH)
PROGRESSO ITALIAN BREAD CRUMBS
BUTTER

1 C CREAM OF CHICKEN SOUP
1C MILK ( OR ENOUGH TO MAKE GOOD GRAVEY )
¼-1/2- C SOUR CREAM ( OPTIONAL)
½ TSP BASIL

SOFTEN CREAM CHEESE, ADD CHICKEN ONION AND MUSHROOM COMBINE WELL. TAKE CAN OF CRESCENT ROLLS AND SEPARATE ROLLS. SPOON SMALL AMT OF CHICKEN MIXTURE ONTO ROLL AND ROLL UP SECURING SIDES. DIP IN MELTED BUTTER. DIP IN BREAD CRUMBS, PUT ON COOKIE SHEET SPRAYED WITH PAM.

BAKE AT 350 FOR 25 TO 30 MINUTES. OF UNTIL GOLDEN BROWN. SERVE WARM WITH GRAVY.

GRAVY IN SMALL SAUCE PAN COMBINE SOUP AND MILK HEAT UNTIL GOOD AND HOT. ADD SOUR CREAM IF YOU HAVE IT . IF NOT, SPRINKLE IN BASIL AND STIR.

Ceasar Salad

Salad Dressing:
1/4 cup lemon juice
1/2 cup olive oil
1/4 cup wine vinegar
1 Tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Mix together; store in refrigerator.

Salad:
1/4 cup parmesan cheese
1 egg, beaten
1 can anchovy fillets, rinsed in can and drained.
1 large head romaine lettuce, rinsed and dried
3/4 cup croutons

Mix parmesan cheese and beaten egg together in large salad bowl. Add anchovies, stir. Break romaine into bowl and mix together. Drizzle dressing and croutons over lettuce and mix. Serve immediately.

This was another one of my mom's specialty recipes.

English Toffee Cookies

Graham crackers, broken into oblong pieces
1 cup butter
1/2 cup sugar
2 Large Hershey's Chocolate Candy Bars
1/2 cup walnuts, chopped

Preheat oven to 350. Spray 13x9 pan with Pam. Line bottom with graham cracker pieces. Melt butter in saucepan. Add sugar and bring to boil. Boil for 2 minutes stirring constantly while sugar is dissolved. Pour over graham crackers. Bake for 10 minutes.

Remove from oven and while still hot place one square of the Hershey's bar on each oblong. Wait 10 minutes and then spread chocolate with fork. Sprinkle with chopped nuts and press into chocolate. Cool. Cut into squares and remove from pan. Store in airtight container.

This was a holiday favorite to share with friends and neighbors. Simple, yet yummy.

BBQ Chicken Marinade

1 1/2 cup oil
3/4 cup soy sauce
1/4 cup worcestershire sauce
2 Tablespoons dry mustard
1 Tablespoon salt
1 teaspoon pepper
1/2 cup wine vinegar
1 Tablespoon parsley flakes
1 teaspoon garlic powder
1/3 cup lemon juice
1 whole chicken or 2-3 lbs. of chicken pieces (breast/thighs)


Mix all ingredients together. Cut whole chicken in to pieces. Place chicken in flat container and cover with marinade. Cover and chill for at least 4 hours. BBQ. Discard all unused marinade.

This was a summertime standard. BBQ chicken was always made with this marinade. I remember as a teenager, my mom taught me how to cut up a whole chicken. It was amazing how she was able to get enough pieces out of that one chicken for our entire family. Each person had their favorite piece of the chicken. My father's was always the breast, mine was the back. I don't know about the others.

Popovers

4 eggs
2 cups milk
2 cups all-purpose flour
1 teaspoon salt

Heat oven to 450. Grease 12 custard cups (5 ounces) or 16 medium muffin cups. With hand beater, beat eggs slightly; add milk, flour and salt and beat just until smooth. Do not overbeat.

Fill custard cups 1/2 full, muffin cups 3/4 full. Bake 25 minutes. Lower oven temperature to 350 and bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from pan and serve hot.

This was what I would call one of mom's specialty recipes. We all loved having the popovers and somehow she always pulled them right out of the oven and onto the table. Served with butter - these were one of the great memories of my mother's cooking.

Frozen Cranberry Salad

1 can whole cranberry sauce
2 Tablespoons lemon juice
1 cup whipping cream, whipped or 1 8 oz container Cool Whip
1 teaspoon vanilla
3/4 cup pecans, chopped

Mix cranberry sauce and lemon juice. Place in 8 inch square pan and partially freeze. Whip cream and add vanilla and pecans. Spread over cranberries and freeze solid. Serves 8 to 10.

When I was growing up this was a standard on our table every Thanksgiving and Christmas. I didn't realize how easy this recipe was to make.

Curry

4 lbs. beef, cubed
1 large can mushrooms
10 sticks celery, chopped fine
8 large onions, chopped fine
3 Tablespoons A-1 sause
6 Tablespoons ketchup
3 Tablespoons curry powder
1 Tablespoon worcestershire sauce
1/4 cup lemon juice
1/3 cup butter
1/2 cup tomato juice

Fry onions in butter. Add curry powder. Add remaining ingredients. Fry 2-3 hours covered. Salt to taste and add water to make saucier.

Serve over cooked rice.

OK Stephanie, this one's for you. Sorry it took me so long to get this recipe to you.

Spaghetti Sauce

2 lbs. ground beef
1 medium onion, finely chopped
1 green pepper, finely chopped
2 cans (15 ozs each) tomato sauce
2 cans (12 ozs each) tomato paste
1 can (4 ozs) sliced ripe olives, drained
2 cans (4 ozs each) mushrooms, stems & pieces, drained
3 cups water
1 tablespoon sugar
1 teaspoon oregano leaves
1 tablespoon italian seasoning
2 cloves garlic, crushed and chopped
1 bay leaf, crumpled
1 lb package of spaghetti noodles

Cook and stir ground beef, onion and green pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti. Cover; simmer 1 1/2 hours, stirring sauce occasionally.

Cook spaghetti as directed on package. Serve meat sauce over hot spaghetti and top with Parmesan cheese.

Makes 8 servings.

The difference in this recipe from most is the sugar. It really does add life to this sauce. Thanks for the request Diana.

Peanut Butter Rice Krispy Treats (Don's)

1 cup white Karo syrup
1 cup sugar
1 cup peanut butter
7 cups Rice Krispies

Spray square pan with Pam spray. Bring syrup and sugar to a slow boil. Cook until sugar is dissolved. Stir in peanut butter. Remove from heat and add Rice Krispies. Spread mixture in pan. Spray large piece of plastic wrap with Pam spray and use in to pat down the Krispy Treats into the pan. Treats will harden as they cool. Store in airtight container. Cut into squares.

While we were evacuated for Hurricane Gustav, Don wanted to make the missionaries a treat. We made dozens of these using an electric skillet, since the power was out. They disappeared as fast as we could make them.

Snowball Cookies

1 cup butter or margarine, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts

Heat oven to 400. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet.

Bake 10 to 11 minutes or until set, but not brown. Do not overcook. While warm, roll in confectioners' sugar. Cool. Roll in confectioners' sugar again.

Makes about 4 dozen cookies.

As a teenager, I will never forget making dozens and dozens of these "Snowballs" to give to neighbors and friends. They were a favorite of my dad and my mom or one of us girls would make him a tin full of Snowballs all his own each year. Thanks for the request Melody.

Soft Ginger Cookies

1/3 cup shortening
1/2 cup sugar
1 egg
1/2 molasses
1/2 cup water
2 cups all-purpose flour
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon

Mix thoroughly shortening, sugar, egg, molasses and water. Blend in remaining ingredients. Cover; chill 1 hour.

Heat oven to 400. Roll into 1 inch balls and roll in granulated sugar; place balls 2 inches apart onto ungreased baking sheet. Bake 8 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Cool. Store in airtight container.

Makes about 4 dozen cookies.

I always loved these softer ginger cookies as opposed to the hard ginger bread cookies. Be careful, they disappear very quickly. Thanks for the request Melody.