Zucchini Bread

Mix in order given:
3 eggs
2 cups sugar
2 cups grated zucchini
1 cup oil (or ½ cup oil & ½ cup applesauce – low fat)
3 tablespoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon salt
3 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
¼ teaspoon baking powder
Nuts optional

Makes 2 loaves. Bake at 350 F for 1 hour.
Grease and flour two loaf pans. Pour ½ batter into one pan.

Layered Bean Dip

Mix:
2 cans (16 ounce) refried beans
1 can (4 ounce) chopped green chilies, drained
1 envelope taco seasoning mix

Blend:
2 ripe avocados, peeled and pitted
2 tablespoons lemon juice
1-16 ounce jar taco sauce (salsa, make sure that
it is more chunky than runny)
If avocados are not available replace this step
with large container of guacamole.

1 ½ cup sour cream (medium container)
3 cup shredded cheese
Black olives sliced
Tortilla chips

Layer according to order given on a 12-inch serving platter or 13 × 9-inch casserole dish.

Hot Bacon Cheddar Spread

Debby Taylor

This is another one of my “staple” appetizer recipes. With the addition of a little bit of food coloring it became a great orange dish for a Halloween buffet. This is a very savory spread that is easy to make and sure to please everyone. It is especially popular with children. You can substitute chopped pepperoni for the bacon if desired.

8 Ounces cream cheese, softened
½ Cup mayonnaise
1 teaspoon crushed thyme
salt and pepper
orange food coloring
1 cup shredded sharp cheddar cheese
¼ Cup sliced scallions
8 slices bacon, cooked crisp and crumbled
½ cup crushed ritz crackers

Preheat oven to 350 degrees. Mix together the cream cheese, mayonnaise, spices, and food coloring until well mixed. Add the cheddar cheese and scallions. Place in a shallow baking dish and sprinkle with bacon and crackers. Bake for 15 minutes.

Fruit Salsa

Cory Larsen

Fruit Salsa
Cory’s version of Jaime’s Fruit salsa)

2 large red delicious apples (Jaime uses granny smith)
3 cups sliced strawberries
4 whole kiwis
4 med-large peaches
2 cups raspberries
6 TBSP strawberry jelly (Jaime uses apple jelly)
5-6 rounded TBSP brown sugar

Chop up fruit and combine in bowl.
Stir in jelly and brown sugar until thoroughly mixed.
Chill in refrigerator until ready to serve.

Chips
Spray cookie sheet with no-stick spray. Spread butter on flour tortilla and sprinkle with cinnamon sugar. Place tortilla on cookie sheet. Bake at 400 for 8-10 minutes. Cook a shorter amount of time for a softer chip, or bake longer for a crispy chip.

Chicken Salad Croissant

Clearfield High School

10 chicken breasts
6 stalks celery
1 head lettuce
4 tomatoes, sliced
3 avocados, sliced
1 c. sliced almonds
Dressing:
1 c. miracle whip
2 T. lemon juice
1 T. sugar
1 c. mayonnaise
celery salt to taste
salt and pepper to taste

Boil chicken breasts until done. Debone. Dice chicken. Mix chicken, celery and almonds. In a large bowl, combine dressing ingredients until smooth. Toss chicken and celery mixture with dressing mixture. Season with celery salt and salt and pepper to taste. Cut croissant in half, and on bottom of croissant, layer lettuce leaves, tomato, avocados, and chicken mixture. Add top of croissant.

When I'm at home, I just like...
4 chicken breasts, cooked and diced
1/2 to 1 c. mayo (more or less as desired)
couple celery stalks, sliced
salt and pepper and celery salt as desired

Sweet and Sour Pasta

Cory Larsen

1 lb chicken
16 oz tri-color spiral pasta
1 large cucumber
2 med-large tomatoes
1 can sliced water chestnuts
1 pkg. egg roll wrappers (wontons)

Boil chicken with 2 cubes chicken bullion and sprinkle in onion salt for flavor. Cool chicken after cooked, and chop or shred into bite size pieces. Cook pasta as per instructions on pasta or until done. Remove seeds from cucumber and chop into bite size pieces. Chop tomatoes and water chestnuts. Drain pasta and rinse with cold water. Mix everything together and add sauce. Fry wontons in oil and break into salad just before you are ready to serve.

Sauce
1 ½ c sugar
½ c vinegar
1 TBSP ground mustard
1 tsp garlic powder
Bring ingredients to a boil until sugar is dissolved. Pour over the top of salad and toss. Refrigerate 2 hours before serving. Mix in wontons just before you are ready to serve.

Chicken Oriental Salad

Allison Whiting

Dressing:
¼ c brown sugar
6 tablespoons rice vinegar
1 teaspoon pepper
6 tablespoons sesame oil
2 flavor packets from ramen noodle packets or
2 chicken bouillon cubes
Combine all ingredients and set aside.

½ c sesame seeds
1 ¾ c slivered almonds
Toast until golden brown

1 large head of cabbage – shredded
4 half chicken breasts (1 Rotisserie Chicken) diced in bite size pieces
8 chopped green onions
2 packages of ramen noodles (broken up)

Right before serving add dressing, sesame seeds, almonds, ramen noodles, and toss.