Ranch and Bacon Pasta Salad

2 C. dry shell pasta
1 (8 oz.) can very young peas, drained (important because they are small and crisp)
2/3 C. Mayonnaise – do not use Miracle Whip
1 packet of Hidden Valley Ranch ranch dressing mix
3-4 peeled baby carrots, shredded
bacon bits (real or fake, fresh cooked or in a can)
1/2 tsp onion powder

Bring water to a rolling boil in a saucepan. Add shell pasta and carrot shreds, allow them to boil, uncovered, for 10 minutes. Drain into a strainer and rinse under cold water.

n a medium sized bowl, mix together the peas, the entire packet of ranch dressing mix, bacon bits, onion powder, and mayonnaise. Add pasta and carrots. Stir together until everything is coated with mayo-seasoning mixture. Chill and serve.

Butter Cookies

1 cup white sugar
1 cup butter
3 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour

Directions:
1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.

2. Mix together all of the ingredients, using just enough flour to make the dough so you can handle it, then mix in the rest of the flour just until not sticky.

3. Roll out dough to approximately 1/8 inch thickness. Cut out with cookie cutters and place on cookie sheets. Bake for 10 minutes.

Coffee Cake

1 pkg. yeast
2 tsp. sugar
1 C. warm water
1 C. milk scalded
6 Tbsp. shortening
1/2 C. sugar
2 tsp. salt
1 beaten egg
5 C. flour

Mix together yeast, one teaspoon sugar and warm water, set aside for a few minutes. Add shortening to milk. Let set until lukewarm. Add to yeast mixture, stirring well. Add the sugar, salt, and egg. Stir well. Beat in five cups of flour or enough to make a soft dough. Let set covered until raised. Beat down and pour into three greased 9 inch round cake pans. Cover and let raise. Top with melted butter, sprinkle with brown sugar and cinnamon. Bake 30 minutes at 350 degrees.

Grilled Chicken Tenders

1 lb. Chicken Breast Tenders
1/2 C Italian Dressing (drain spices and discard spices)
1 tsp Fresh Lime Juice
1 1/2 tsp Honey

Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all tenders are covered, marinate for 1 hour. Braise tenders in a non stick pan or grill to lightly golden in color but not dry.

San Francisco Sourdough Bread

4 3/4 cups bread flour
3 tablespoons white sugar
2 1/2 teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
1 extra large egg
1 tablespoon water
1/4 cup chopped onion

Directions:
1. In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.

2. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.

3. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.

4. Brush egg wash over tops of loaves, and sprinkle with chopped onion.

5. Bake at 375 degrees F for 30 minutes, or until done.

Tomato Soup

1 (29 oz.) can diced tomatoes
1 (10.5 oz.) can condensed chicken broth, undiluted
2 Tablespoons margarine
2 Tablespoons white sugar
1 Tablespoon chopped onion
1/4 teaspoon baking soda
2 Cups of heavy cream (I have substituted Half and Half, and it was just as good…)

Directions:
1. In a large stock pot mix tomatoes, chicken broth, margarine, onion, and baking soda. Simmer for 1 hour.
2. In a separate pot, heat cream over a low heat until hot, watching carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.

Meatball Soup

2 quarts water
20 small meatballs
2 (8 ounce) cans tomato sauce
2 cubes beef bouillon cube
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 stalks celery, sliced
2 carrots, sliced
1 clove garlic, minced
1 cup elbow macaroni


Directions

1. Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.

2. Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Baked French Toast

6 slices bread, cut into three strips
4 eggs
1 1/2 c. milk
2 T. sugar
1/4 t. salt
1 t. vanilla

Place sliced bread on the bottom of an 8x8 baking dish.
blend eggs, milk, sugar,salt, and vanilla. Pour over bread.
Melt 1 T. margarine, pour over bread. Combine 3 T. sugar
with 1 t. cinnamon, and sprinkle over top of bread. Bake
about 45-50 min.

Hot Wings

2 cups whole-wheat flour
1 cup all-purpose flour
2½ teaspoons salt
1 teaspoon paprika
¼ teaspoon cayenne pepper
4½ to 5 pounds chicken wings
Hooters’ Hot Wing Sauce

In a large mixing bowl, mix the whole-wheat flour, all-purpose flour, salt, paprika, and cayenne pepper together, and blend well. Cut the chicken wings into drumettes and flappers. Wash and drain the chicken. Coat the chicken in the flour mixture and refrigerate the wings for 90 minutes. Prepare the Hooters Hot Wing Sauce. When you’re ready to deep-fry the chicken wings, heat the oil to 375°F in a large pot or deep-fryer. Place the chicken pieces into the hot oil and do not crowd them. Fry the wings until they’re golden brown, then remove them from the oil and drain them on paper towels. When all the wings have been fried, place them in a large bowl. Add the Hooters’ Hot Wing Sauce and mix completely. Use a fork or tongs to place the chicken pieces on a serving platter.

Minestrone Soup

1 lb. Navy beans
1/2 lb. salt pork
1 medium onion (chopped)
2 cloves garlic (minced)
3 medium potatoes (diced)
3 medium celery stalks (diced)
3 carrots (diced)
1/2 head cabbage (shredded)
1 Tbsp. chopped parsley
1 tsp. salt
1 tsp. pepper
6 Tbsp. olive oil
2 – 6oz cans tomato paste
1 Tbsp. oregano (to taste)
1/2 cup rice (uncooked)
Optional: 1/2 cup frozen peas

Heat 12 cups water to boil, turn off heat, add beans and soak for 1 hour. Add salt pork and simmer 1 hour. Saute onion, garlic, in oil until golden and set aside. Prepare vegetables, then add to beans with garlic, onions, salt, pepper, seasonings, tomato paste, and rice. At this time, you can also add 4 additional cups of water and continue to cook until thick. Puree in processor at least 1/2 soup mixture, and then mix with un-pureed portion. Serve with Parmesan or Asiago cheese sprinkled on top. Note: This is better when prepared at least 1 day before serving, and then re-heated to serve. Add either Asaigo or Parmesan cheese to the top. Thanks to Jess, a fellow viewer for this wonderful recipe.

Crunchy Caramel Corn

6 cups popped popcorn
3/4 cup salted peanuts
1/2 cup packed brown sugar
1/4 cup butter (no substitutes)
2 tablespoons light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda


Directions
1. Place popcorn and peanuts in a large microwave-safe bowl; set aside. In another microwave-safe bowl, combine the brown sugar, butter, corn syrup and salt. Cover and microwave on high for 1 minute; stir. Microwave 2 minutes longer.

2. Stir in vanilla and baking soda. Pour over popcorn mixture. Microwave, uncovered, on high for 3 minutes, stirring several times. Spread on greased baking sheets to cool. Store in an airtight container.

Alphabet Soup

1 tsp. vegetable oil
1/2 cup onion, chopped
1 clove garlic, chopped
2 cans (14 1/2 oz. each) reduced salt chicken broth
1 can (28 oz.) crushed tomatoes
1/3 cup alphabet pasta
1/2 cup parsley leaves
1 cup broccoli, chopped
1 cup carrots, chopped
1 cup celery, chopped
Salt and Pepper to taste

Directions:
1. Heat oil in saucepan over medium heat. Add onion and garlic. Cook until onion is soft, about 2 minutes.

2. Add chicken broth, tomatoes, pasta and parsely. Bring to a boil, reduce heat and simmer for 10 minutes.

3. Add broccoli, carrots adn celery to soup. Cook for 10 minutes.

4. Salt and pepper to taste.

Serves 6.