Beef Curry (Japanese style)

1 pkg S&B Golden Curry (you can find this at Winco in the Asian section top shelf)
1 lb. Lean Beef cut in small pieces
½ onion chopped
2 Tbsp cooking oil
1 ½ c baby carrots whole
1 ½ c potatoes, cubed
2 ½ c water

Stir-fry meat and onions in oil in a large skillet until onion are lightly browned, approx 3 min. Add carrots and potatoes. Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx 10 min. Remove from heat, break curry sauce block in to pieces and add them to skillet, stir until completely melted. Simmer 5 min. stirring constantly. Serve hot over rice.

From Jill Laws

Taco Chicken Foil Dinner

4 small boneless chicken breast halves
4 tsp taco seasoning
2 c thinly sliced peeled potatoes
½ c Monterey Jack cheese
½ c Cheddar cheese
½ c of you favorite salsa (I love Arriba)
¼ c sour cream

Preheat oven to 400 degrees. Sprinkle chicken evenly with seasoning mix. Place ½ cup of the potatoes on center of each of four large sheets of heavy-duty foil, season with salt an pepper; top each with 1 chicken breast, ½ 4 cup of the cheese mixture and 2 Tbs. of the salsa.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1 baking pan.
Bake 30-35 minutes or until chicken is cooked through and potatoes are tender. Remove packets from oven. Let stand 5 minutes. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with sour cream.

From Kendell Prestwich

Hood River Fresh Apple Cake

2 c sugar
1 c shortening
2 eggs
2 c flour

2 tsp baking soda
1 tsp cinnamon
½ tsp salt
4 c cooking apples
1 c pecans

Sauce:
½ c packed brown sugar
½ c sugar
½ c butter
½ c whipping cream
1 tsp vanilla

Cream together the sugar, shortening and eggs. Sift the dry ingredients an add to mix. Add chopped apples and nuts. Bake in a greased 9x13 pan for 45 minutes @ 350degrees.
Sauce: In a small pan combine sugars, margarine and whipping cream. Bring mixture to a boil and then add vanilla. Pour sauce over individual servings of cake.

From Jill Laws

Pan Cream Puff

1 c water
1 cube butter
1 c flour
6 eggs
2 large vanilla puddings
6 c milk
1 (12 oz) Cool Whip
1 (8 oz) cream cheese
Chocolate syrup

Cream Puff: Boil water with butter until butter melts. Add flour all at once. Stir vigorously until batter leaves the sides of the pan.
Add eggs (beat one egg in at a time). Spread on greased large jellyroll pan (12x16). Bake at 450 for 20 minutes. Let cool.

Filling: Mix both packages of vanilla pudding (following direction on package). Blend cream cheese into pudding. Spread filling on cooled puff. Spread softened Cool Whip on top of Pudding. Drizzle chocolate syrup on Cool Whip.

From Jill Laws

Fruit Pizza

Crust:

1 cube of butter
1 ½ c flour
2 Tbsp sugar
1 c chopped nuts

Mix together and press onto pizza pan. Bake at 350 for 15 to 20 minutes. Cool.

Middle:

8 oz cream cheese, softened
4 oz Cool Whip
½ tsp Vanilla
1 c powder sugar

Blend and spread over cooled crust. Arrange fruit on top of cheese layer. Use fruit such as banana, kiwi, grapes, berries, peaches, pineapple tidbits, mandarin oranges etc. Top with glaze.

Glaze:

3/4 c water
¼ c lemon juice
¼ c orange juice
3 Tbsp cornstarch
1c sugar

Boil until thick and clear. Cool slightly; don’t let it get stiff. Drizzle over fruit. Refrigerate over night.

From Jill Laws

Raspberry Trifle

1 angel food cake
2 pkg raspberry Danish Dessert
2 pkg (10oz) frozen raspberries
2 pkg (3 ¾ oz) instant vanilla pudding
2 c sour cream
3c cold milk
Whipping cream or cool whip

Break cake into bite-size pieces. Layer in see-though bowl. Cook Danish Dessert according to package directions. Thaw raspberries and add to Danish Dessert when cooled. Mix pudding with milk and fold in sour cream; mix well. Spread cooled Danish Dessert over broken cake pieces. Spread pudding mixture over Danish Dessert and raspberries. Top with whipped cream or cool Whip and toasted slivered almonds. Refrigerate overnight. *Also good with strawberries.

From Jill Laws

Spinach Salad

1 bag baby spinach, remove stems
1 head red leaf lettuce
1/2head iceberg lettuce
6-8 slices bacon cooked and crumbled
1 cup shredded Swiss cheese
2 cans mandarin oranges, drained-OR-
About 2 Cups any seasonal fruit(both
Strawberries and peaches are great)
Wash and tear lettuce. Add all other ingredients. Toss with dressing immediately before serving. Serve chilled. Serve about 6.

Dressing:
¼ cup white vinegar
½ cup sugar
½ cups good olive oil
½ tsp dry mustard
Dried onions to taste
Poppy seeds to taste

Combine in blender and mix until smooth and pour over salad.


From Amanda Hemmert

Spinach Almond Salad

1 bag (10oz) fresh spinach
½ lb. fried bacon
1 granny smith apple, sliced very thin
1 pkg (6oz) craisins
½ c almonds

Wash spinach and dry well. Tear into bite size pieces, making sure to remove any large stems. Add bacon, apple, craisins, and toasted almonds (toast almonds in a 350 degrees oven for 8-10 min. or until golden brown=watch carefully). Toss with dressing immediately before serving.

Salad Dressing
¼ cup granulated sugar
1/3 cup oil
1 Tbs. red onion chopped
¼ tsp salt
3 Tbs. cider vinegar
*Mix ingredients in blender and pour over salad.

From Gina Fredinberg

Russian Chicken

6 to 8 Chicken Breast
1 small bottle Russian dressing
Salt and pepper to taste
1 small jar apricot jam
1 pkg dry onion soup mix

Wash and dry chicken pieces. Place in bottom of shallow baking dish. Salt and pepper lightly. Mix the dressing, jam and soup mix together and pour over chicken Bake in a 350 oven for 1 ½ hours. Do not cover while baking.

From Roxie Bybee