Suzy's Sugar Cookies

1/2 C Butter

1 C Sugar

1 Medium Egg

1/2 tsp Vanilla

1/2 tsp Salt

2 tsp Baking Powder

2 C Sifted Flour

Icing:

     Powered Sugar

     Milk

Cream butter and sugar. Blend in egg and vanilla. Sift together salt, baking powder, and flour and add to mixture. Chill for several hours. Roll out and cut with cookie cutters. Bake at 400° for 8-10 minutes or until golden brown on edges. After cookies are cool, frost with icing (or sprinkle with sugar before baking.)

Hamburger Soup (A Wheaton Recipe)

1 1/2 lb Hamburger Meat, browned and degreased
48 oz V-8 Juice
3 Carrots
3 Celery Stalks
1 Onion
1/2 C Water
2-3 Chicken Bouillon Cubes
2-3 Beef Bouillon Cubes
1/2 C Rice

In a blender, mix carrots, celery, onion, and water. If this is too dry to mix, add some of the V-8 Juice. Combine all ingredients except rice in a large stock pot. Cook uncovered on low for 40 min. Add rice and cook 10-12 more minutes.

Yield: 1 Gallon

Chicken Spaghetti

8 oz cooked Chicken
3 C cooked Spaghetti (4 1/2 oz dry)
3 oz Mexican Velveeta (cubed, melted)
1 can Cream of Mushroom Soup
1/2 C onion, chopped
1/2 C Bell Pepper, chopped

Saute onion and bell pepper in Pam. Mix all ingredients. Pour into sprayed dish. Cover and bake at 350° until heated thoroughly.

Baked French Toast

6 Eggs
1 C Milk
3 Tbsp Sugar
1 tsp Cinnamon
1/2 tsp Salt
1 loaf French Bread, sliced 1" thick

In 13"x9"x2" baking dish, beat eggs, milk, sugar, cinnamon, and salt until light and frothy. Add bread; let soak about 20 minutes on each side or until egg mixture is absorbed, or cover and refrigerate overnight.

Bake on heavily greased baking sheet in preheated 500° oven for 8 minutes on each side or until golden brown. (Or cook in a skillet in butter 4 minutes per side or until golden brown.)

Yield: 4 Servings

Sausage Hash Brown Breakfast Casserole

2 lb Sausage
30 oz Frozen Hash Browns
1 1/2 tsp Salt, divided
1/2 tsp Pepper
1 C Shredded Cheddar Cheese
2 C Milk
6 large Eggs

Brown sausage, drain.
Prepare hashbrowns per package directions, using 1/2 tsp salt and pepper.
Stir together hashbrowns, sausage, and cheese. Pour into lightly greased 13 x 9" baking dish.
Whisk together eggs, milk, and remaining 1 tsp salt. Pour evenly over potato mixture.
Bake at 350 degrees for 35-40 minutes.
For a fun twist and individual servings, bake in muffin tins.

Buttermilk Chocolate Pudding Cake

2 Cups Sugar                                       

1 Cup Salad Oil                                 

2 Eggs, Beaten                                

2 Cups All Purpose Flour                    

½ tsp Salt                                         

1 tsp Soda                                         

¼ C Cocoa                                        

½ C Buttermilk                                 

1 C Water

1 tsp Vanilla

Frosting

1 Lb Powdered Sugar

¼ C Cocoa

¼ C Margarine, Melted

1 tsp Vanilla

⅓ C Buttermilk

Combine  sugar, oil, and eggs. Beat well. 

In a separate bowl, combine dry ingredients.

Add to sugar mixture a small amount at a time, stirring well after each addition. 

Blend in buttermilk, water, and vanilla. Batter will be thin. 

Pour into a lightly greased 9 by 13 inch pan. 

Bake at 350° for 35 minutes or until done. 

Spread frosting over hot cake and cool in pan.

For frosting, combine all ingredients, stir, and frost cake.

Ramen Noodle Chicken Salad

1 pkg Ramen chicken noodles, uncooked and crumbled finely

½ head of cabbage, chopped or shredded

2 cooked chicken breasts, chopped

½ C slivered almonds

4 green onions, chopped

2 Tbsp sesame seeds

Mix Together for dressing:

½ C oil

1 tsp salt

2 Tbsp sugar

3 Tbsp vinegar

seasoning packet from Ramen Noodles

½ tsp pepper

Pour dressing over the first six ingredients and marinate overnight. 

This is a great recipe for a potluck or luncheon.