Poppyseed Chicken

CATHRYN DANIELS

4-5 chicken breasts

2 cans cream of chicken soup

1 16oz container of sour cream

1 sleeve Ritz or Towne House crackers

¼ c. butter

2-3 T poppy seeds

Rice or potatoes

Cook chicken and shred it or cut it up into bite-size pieces. Put into the bottom of a 9x13 inch pan. Mix together sour cream and soup. Pour over chicken. Crush the crackers and mix them with the butter (melted) and poppy seeds. Sprinkle over soup mixture. Bake at 350 degrees for 25 minutes. Serve over cooked rice or baked potatoes.

Minestrone Soup

CATHRYN DANIELS

Ingredients:

1 tablespoon olive oil

3 cloves garlic, chopped

2 onions, chopped

2 cups chopped celery

5 carrots, sliced

2 cups chicken broth

2 cups water

4 cups tomato sauce

1/2 cup red wine (optional)

1 cup canned kidney beans, drained

1 (15 ounce) can green beans or frozen works, too

2 cups baby spinach, rinsed

3 zucchinis, quartered and sliced

1 tablespoon chopped fresh oregano

2 tablespoons chopped fresh basil

salt and pepper to taste

1/2 cup seashell pasta

2 tablespoons grated Parmesan cheese for topping

1 tablespoon olive oil

1. In a large pot, heat oil over medium high heat. Add onion and saute for 4-5 minutes until tender. Add garlic and saute 2 minutes more, stirring frequently. Add celery and carrots and saute for 2-3 minutes more.

2. Add chicken broth, water, and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, basil, oregano and salt and pepper. Simmer for about 30-40 minutes.

3. Fill a medium sauce pan with water and bring to a boil. Cook pasta as directed until al dente.

4. Once pasta is cooked and soup is ready place 2 Tbsp. cooked pasta into individual bowls and ladle soup on top of it. Sprinkle Parmesan cheese on top and serve.

Molasses Cookies

CATHRYN DANIELS

1 1/2 cups butter (not margarine)

2 cups brown sugar

2 eggs

1/2 cup molasses

4 1/2 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons group ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

Form the dough into small balls and roll the balls in white sugar before you put them on an ungreased cookie sheet.

Bake at 375 for 10-12 minutes

Dinner Rolls

CATHARINE DANIELS

1 1/2 cup water

2 tablespoons yeast

1 cup milk (or buttermilk) + 1/2 teaspoon soda

1/3 cup oil

2 eggs

1/3 cup sugar

1 1/2 teaspoons salt

6 to 8 cups flour

Add all the ingredients except flour. Slowly add the flour until the dough comes cleanly away from the sides of the bowl. Knead, let rise for one hour, roll out into desired roll shape, let rise again for one hour, bake at 375° degrees for 15 minutes.

Three-fruit Slush

CATHRYN DANIELS

1 cup sugar
2 cups water
2 cups (4 to 6) mashed bananas
1/2 cup fresh lemon juice
1 (6-ounce) can frozen lemonade
1 (6-ounce) can frozen orange juice
3 juice cans water


Combine sugar and 2 cups water. Boil about 3 minutes, then cool. Mash bananas, combine fruit juices and water. Add bananas to fruit juices and sugar syrup. Pour into pans, freeze until slushy, stirring occasionally. If desired, remove slush from pan and beat with eggbeater once during freezing. Serve plain or pour ginger ale or Sprite over slush just before serving. Makes about 20 punch-cup servings.

Buttermilk Pancakes or Waffles

CATHRYN DANIELS

2 1/2 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs
4 cups buttermilk


Mix all ingredients. Batter should be slightly lumpy.

Dori Greenspan’s Pumpkin Muffins

CATHRYN DANIELS

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

pinch of ground allspice

1 stick (8 tablespoons) unsalted butter, room temperature

1/2 cup sugar

1/4 cup light brown sugar, packed

2 large eggs

1/2 teaspoon vanilla extract

3/4 cup canned, unsweetened pumpkin puree

1/4 cup buttermilk

1/2 cup golden raisins

1/2 cup chopped walnuts or pecans

1/3 cup sunflower seeds, for topping

Center a rack in the oven and preheat to 400°. Butter or spray 12 cupcake molds in a regular-size pan or fit with paper cups. Place the pan on a baking sheet. Whisk together the flour, baking powder, baking soda, salt and spices. Set aside. Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla. Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid over mixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula. Stir in the raisins and nuts.

Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin. Bake for 17 to 20 minutes, or until a knife inserted into the center of the muffin comes out clean. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

STREUSEL TOPPING

(Enough for 12 muffins)

1/4 cup all-purpose flour

1/4 cup light brown sugar

1/4 cup chopped pecans

1/4 salted butter, cut into small pieces

Place all ingredients in a small mixing bowl. Mix with your hand until crumbly. Top each well of muffin batter with 1 tablespoons streusel.

Creamy Blueberry Pie

CATHRYN DANIELS

3 cups fresh blueberries

1 (9-inch) deep-dish pie crust

1 cup white sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

2 eggs, beaten

1/2 cup sour cream

1/2 cup white sugar

1/2 cup all-purpose flour

1/4 cup butter

Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Place blueberries in pastry shell, and spoon sour cream mixture over berries. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell. Bake at 350° F (175° C) for 50 to 55 minutes, or until lightly browned. If desired, garnish with additional blueberries and mint leaves.

Rocky Mountain Salad

CATHRYN DANIELS

SALAD
1 head romaine lettuce, torn into pieces
1 head green leaf lettuce, torn into pieces
1 cup chopped celery
1 (11 oz) can mandarin oranges, drained
2 avocados, cut into chunks
2 apples, sliced
1/2 cup dried craisins
1/2 cup crumbled blue cheese

DRESSING
1/2 cup sugar
1 teaspoon grated onion
1/2 teaspoon salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 teaspoon dry mustard
3/4 teaspoon poppy seeds

Combine dressing ingredients and refrigerate until ready to use. Caramelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Spread on foil to cool, then break into pieces. Toss salad ingredients, almonds and dressing just prior to serving.