Friday, March 9, 2018

Mandarin Salad

by Lion House Cookbook

  • 2 quarts of Greens 
  • 2-3 ribs of celery, cut on the diagonal 
  • 1 can mandarin oranges, drained 
  • 2-3 green onions, cut on the diagonal 
  • 1 cup red grapes, cut in half 
  • ½ cup coarsely chopped pecans
Toss all the ingredients together. Add the dressing right before serving.

  • 2 Tablespoons sesame seeds, toasted 
  • 3 Tablespoons sugar or honey 
  • 1 Teaspoon salt & pepper 
  • ¼ Cup salad oil 
  • 2 Tablespoons vinegar 
Mix together, shake well before serving. To toast sesame seeds, measure onto a baking sheet or pie tin, Bake in 350-degree oven for about 10 minutes. Stir occasionally. You don’t want them brown, just golden. 

Tuesday, February 6, 2018

Mormon Crack

by Linda Scott

  • 1 box rice Chex
  • 1 box Corn Chex
  • 1 box Crispex
  • 1 box Golden Grahams
  • 1 bag shredded coconut
  • 1 bag slivered almonds
  • 3 sticks of butter (do not use margarine)
  • 2 cups corn syrup
  • 2 cups of sugar

You’ll need 2 LARGE bowls to mix this.
Mix dry ingredients evenly in the 2 bowls.
Heat the butter, corn syrup, and sugar to boiling. Then let it boil for 1 1/2 - 2 minutes.
Pour evenly over the dry ingredient mixture and stir well.
If you have any left over, store in an air tight container.

Fried Cabbage, Ham, & Noodles

  • 2 1/2 cups diced cooked ham (or bacon) cubed small
  • 2 cups white onions diced
  • 1 clove minced garlic
  • 1 medium sized cabbage diced
  • 1 ½ teaspoon salt
  • 1 Tablespoon black pepper
  • ¼ cup water
  • ¼ flour
  • 8 Tablespoons butter, divided
  • 8 ounces dry egg noodles (cooked as directed and drained)
In a large skillet, over medium heat cook ham, onions and garlic in 3 Tablespoons of the butter until they start to slightly brown.

Add cabbage, water, salt and pepper.  Mix then cover and reduce heat.  Cook for about 8-10 min.

Once the cabbage is tender, add the drained noodles.

Make a rue with the remaining butter & 1/4 c flour. Stir in 1 pint of heavy cream. Pour over the cabbage. Stir until thickened and serve.

Fresh Garden Vegetable Medley

by Susan Foote


  • 1 chopped onion in butter for about 2 minutes
  • 1 chopped green tomato that has been pealed
  • 1 chopped small bell pepper (red or green) and cook about 5 minutes
  • 2 chopped ripe tomatoes
  • 2 chopped medium zucchini
  • Minced garlic (optional)
Cook until desired tenderness. It should make its own sauce. If not, add more butter or  a tablespoon or 2 of water.

Homemade Salsa With Canned Tomatoes

by Sherry Whyte

  • 1 large can skinned and dices tomatoes
  • 6 green onions
  • 1 small can green chilies
  • 1 clove minced garlic
  • 1 chopped and seeded jalapeno
  • 1 to 2 Tbsp. chopped fresh cilantro
  • 2 dashes of cumin
  • 1 squirt of bottled lemon juice
  • Approx. ¼ tsp. Salt and pepper
  • Approx. 1-2 Tbsp. sugar
  • (Optional 1-2 Tbsp. chopped red onion) 

Put half of the tomatoes (mostly juice) and all the other ingredients in the blender. Pulse until desired consistency. Stir in the rest of the tomatoes. Chill several hours before serving with chips. 

All ingredients are to your taste & liking. This is how we did it.

Thursday, September 21, 2017

Green Sauce

by Lisa Johnson

These are all "to taste"
  • 1 cup mayonnaise
  • 1 cup sour cream
  • One large handful of fresh cilantro
  • 1 teaspoon minced garlic
  • 3  or 4 tablespoons dry ranch dressing mix
  • juice from a small lime
  • 1 cup salsa verde

Put the cilantro in the bottom of a blender. Add the rest of the ingredients in any order. Blend until smooth.

We use this on tacos, enchiladas, nachos, etc.

Tuesday, October 18, 2016

Philly Cheesesteak Sandwiches

by Lynette Wright