Applebee's Asian Chicken Salad Dressing

Ingredients


4 cups water
1 cup granulated sugar
1/3 cup dry pectin
2 white vinegar
2 tsp. salt
1 tsp. soy sauce
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika


Instructions


-Bring all ingredients to a rolling boil over medium heat, stirring constantly.
-Remove from heat, cool, cover, and refrigerate up to 6 weeks.
NOTES : Serve this fat-free dressing over a salad of romaine and iceberg lettuce, red and green cabbage, and shredded carrot. Garnish with minced green onions and chow mein noodles. Top with chicken breasts marinated in teriyaki sauce, grilled, and sliced.

Macaroni and Chicken Casserole

1 1/4 cups uncooked elbow macaroni 
2 tablespoons butter 
1/4 cup finely chopped onion 
4 ounces mushrooms, sliced 
2 tablespoons chopped green bell pepper (about half of a small bell pepper) 
2 tablespoons chopped pimiento-stuffed olives 
4 ounces (1 cup) shredded sharp Cheddar cheese 
1 cup sour cream 
1 teaspoon seasoned salt 
1 teaspoon pepper 
1 1/2 cups diced cooked chicken 
1/4 cup milk 
1/2 cup soft bread crumbs, tossed with a few teaspoons melted butter - for topping chicken casserole


Cook and drain macaroni, following package directions; place in a large mixing bowl.


In a large skillet, melt butter over medium low heat. Add chopped onion, mushrooms, and chopped green bell pepper. Cook, stirring frequently, for 3 to 4 minutes, or until onion is softened and mushrooms are browned.


Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, chicken, and milk.


Transfer chicken and macaroni mixture to a shallow 1 1/2-quart baking dish. Sprinkle buttered bread crumbs over the top of macaroni and chicken casserole.


Bake at 350° for 25 to 35 minutes, or until chicken casserole is bubbly and breadcrumbs are lightly browned.


Serves 6.

Quick Soft Breadsticks

1 (8 ounce) can refrigerated buttermilk biscuits
Garlic salt
Parmesan cheese


Directions:


Heat oven to 400F degrees.
Grease cookie sheet.
Cut each biscuit in half.
Roll into pencil shape, about 6 inch long.
Place on sheet and sprinkle with garlic salt.


Bake for 12 to 15 minutes until golden brown. 
After taking out of oven.. sprinkle Parmesan cheese.


Super easy and tastes great!

Ice Cream In A Bag

Ingredients


Small zip-lock bag 
1/4 tsp. vanilla 
1 tbsp. sugar 
1/2 c. milk  (1/4 milk - 1/4 half&half)


large . zip-lock bag:
3 tbsp. ice cream salt
Ice
Put small bag into large bag, and shake (rocking works better) until thick. 
Be sure to wipe salt water from top of small bag before opening, so it won't mix with ice cream.


Equipment
For each- 1 pint size ziplock freezer bag 
1 gallon size zip-lock freezer bag 
vanilla 
sugar
milk or half & half
ice cream salt and ice.

Easy Jello Desert

Ingredients


1  (3-oz.) pkg. raspberry jello
1/2  pint (1 cup) whipping cream
1  pint (2 cups) fresh strawberries, coarsely chopped


Directions


Prepare gelatin using speed-set method as directed on package. Refrigerate at least 1 hour or until firm.
Meanwhile, beat whipping cream in large bowl until stiff peaks form.
Gently fold set gelatin into whipped cream. (Mixture will look speckled.) Gently stir in strawberries. Store in refrigerator.


Light and easy!  Your family will love this!

Strawberry Lemon Muffins

Ingredients
1/4 cup vegetable oil
1/2 cup milk
1 egg
1 lemon, zested and juiced
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup white sugar
1/4 cup packed brown sugar
1 cup chopped fresh strawberries


Directions


Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.


Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.

Pinto Beans & Ham

Ingredients:
1 pound dried pinto beans, sorted and washed
3 cups water
1 large onion, chopped
4 to 8 ounces cooked ham, chopped
3 cloves garlic, minced
1/2 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano


Preparation:
Cover beans with water and soak overnight; drain. Put beans in a large kettle; cover with fresh water and simmer 20 to 30 minutes. Drain.
Place beans in a 5- or 6-quart slow cooker with water and remaining ingredients. Cover cooker and cook on low setting for 9 to 11 hours, or until beans are soft and done. Stir a couple of times during cooking and add more water if necessary. Serve with cornbread, rice, a green salad or slaw.
Serves 8 to 10.

Miracle Whip

1 c. water
3/4 c. flour


Directions
Process in blender just till smooth. Pour into saucepan.
1/2 c. white vinegar
Add this to flour/water mix in saucepan. Cook just till thickened, stirring constantly.


1 egg 
3/4 c. vegetable oil
1/2 c. sugar
2 tsp. salt
1/2 tsp. dry mustard
1 Tbsp. lemon juice
1/4 tsp.  paprika
1/4 tsp. garlic salt (optional)
Combine in blender container and process till smooth. Add in to warm mix, and continue to blend till smooth again.


Yield: 3 1/4 c.

Garlic Cheese Grits

1 cup grits
3 1/2 cups water
1 teaspoon salt
1 stick of butter
1 package garlic cheese
2 eggs (plus enough milk to make 1 cup)


Cook the grits according to directions. When done, add the butter and the garlic cheese. Stir until melted and smooth. Measure 2 eggs in a measuring cup and fill up with milk. Beat together and add to grits. Pour into buttered casserole and bake 350 F. for 30 minutes until set.

Corn Pone

1 tablespoon of shortening.
3/4 cup of boiling water
1 cup yellow Corn Meal.
1 teaspoon of salt


Melt shortening in heavy 8 or 9-inch skillet. Heat water to boiling point and pour immediately over corn meal and salt. Add melted shortening; stir to blend well. As soon as mixture has cooled enough to handle, divide into four equal portions. Shape each portion into a pone about 3/4 inch thick by patting between the hands. Place in pan and bake at 450°F for about 50 minutes or until golden brown.

Coconut Cream Pie

1 cup sugar
1/2 cup all-purpose flour
1/4 tsp salt
3 cups milk
4 eggs, separated
3 tbsp butter
1-1/2 tsp vanilla extract
1 3-1/2 oz can flaked coconut
1 9" baked pie shell
1 tsp vanilla extract
1/2 tsp cream of tartar
1/2 cup sugar


In a saucepan combine sugar, flour, and salt. Gradually stir in the milk. Cook, stirring constantly, until thickened and bubbly. Reduce the heat and cook, stirring constantly, for 2 minutes more. Remove from heat.


Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 minutes. Remove from heat. Stir in the butter and vanilla. Stir in 1 cup of the coconut. Pour the mixture into baked pie shell.


Beat egg whites with vanilla and cream of tartar. Gradually add sugar, beating until stiff. Spread over the hot filling. Sprinkle with the remaining coconut. Bake in a 350 F. oven for 12 to 15 minutes or until the meringue is golden brown. Cover and refrigerate until ready to serve.