KMPS Country Club Member's Favorite Recipes

 “Jennifer’s Salad”

 Mix: 1 cup buttermilk
       1 sm pkg of "instant" vanilla pudding

 Add: 1 8oz well drained crushed pineapple
         1 8-9oz cool whip
         16 crushed striped shortbread cookies (save couple tbs for top) (one whole pkg will work when you double it)

 
Pumpkin Cobbler

1 large can of pumpkin ( or 2 small ones)
1 can evaporated milk
3 eggs
1 cup sugar
4tsp. Pumpkin pie spice (or spiceslisted on pumpkin can for pie receipe)
1/2 tsp. salt

Combine all ingredients and pour into a 13 x 9 pan

Top with:
1 box yellow cake mix (dry)
1 cup chopped pecans
1 1/2 sticks butter melted and drizzled over the top

Bake for 50 -55 minutes at 350
Serve warm with whipped cream (or ice cream)
Calories: you don't want to know.

From Pamela

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Venison stuffing:  

Two packages of seasoned stuffing mix, 2 cans of chicken broth, 2 celery sticks, 1 pound of venison sausage (or italian sausage if you don’t have venison), 8 oz. package of sliced mushrooms, and then enough water to moisten really good.. Stuff the turkey. Put the turkey in pan and cover with about 5 strips of your favorite bacon, and one cube of butter.   Baste once an hour until done

 
Layered Shrimp Dip

1 8 oz cream cheese, softened
3 T. salsa
½ cup cocktail sauce
1/3 to ½ lb. shrimp, rinsed and drained (I pat dry with paper towels)
1 can sliced olives
1 cup shredded Cheddar cheese
1 cup Monterey Jack cheese
Sliced green onions

Combine cream cheese and salsa with electric beater.  Spread onto a plate.  Spread cocktail sauce on top.  Place shrimp on top.  Sprinkle with cheeses.  Top with olives and onions.  Serve with crackers.

From Terry Brundage

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Hot Reuben Dip

1 8oz pkg cream cheese softened
½ cup sour cream
3 T. ketchup
½ lb deli corned beef, finely chopped
1 cup sauerkraut, chopped, rinsed and drained
1 cup shredded Swiss cheese
2 T. sliced green onions
Snack rye bread or crackers

In a mixing bowl, beat cream cheese, sour cream and ketchup until smooth. Stir in corned beef, sauerkraut, Swiss cheese and green onion until blended.  Transfer to a 1 quart baking dish.  Cover and bake at 350 degrees for 30 minutes or until bubbly.  Spread on top of bread or crackers.

From Terry Brundage

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Spinach Dip

1 pkg. Knorr’s vegetable soup mix
1 10oz. pkg chopped spinach, thawed and drained
3 green onions, chopped
1 cup sour cream
1 cup mayonnaise
1 can water chestnuts, chopped

Thaw and squeeze spinach dry. (Place between paper towels on a place and press dry)  Mix all ingredients together.  Chill. Serve with sourdough bread or crackers.

From Terry Brundage

 
CRANBERRY SAUCE EXTRAORDINAIRE

1 CUP WATER
1 CUP WHITE SUGAR
1 12OZ. PACKAGE FRESH CRANBERRIES
1 ORANGE, PEELED AND PUREED
1 EACH APPLE AND PEAR PEELED CORED AND DIECED
1 CUPCHOPPED DRIED MIXED FRUIT
1 CUP PECANS OR WALNUTS
1/2 TSP. SALT
1 TSP. CINNAMON
1/2 TSP. NUTMEG

IN A MED. SAUCEPAN, BOIL WATER AND SUGAR UNTIL THE SUGAR DISSOLVES. REDUCE THE HEAT TO SIMMER, AND STIR IN CRANBERRIES, ORANGE, APPLE, PEAR, DRIED FRUIT, NUTS,  SALT, CINNAMON, AND NUTMEG. COVER AND SIMMER FOR 30 MINS. STIRRING OCCASIONALLY, UNTIL THE CRANBERRIES BURST. REMOVE FROM HEAT, LET COOL TO ROOM TEMP.   SERVES 12

From Debbie Mata

1 lb Italian sausage, 1 lb hamburger, 1 large onion, a green pepper, celery, 1 cube butter melted a little water to moisten the cubed bread. I use Pepperidge farm cubed bread, about 3 packages. I season with Johnny's dock seasoning salt, pepper and celery salt to taste. I stuff my turkey and the rest I put in a large crock pot. I pour chicken broth over it and add a little of the turkey juices.   

Paula Ryen

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Kicked Up Sweet Potatoes
 
8 large sweet potatoes, peeled and cut into 1/8ths
3 cups light brown sugar
1 cup water
1 cup fresh orange juice
2 vanilla beans, split in half lengthwise
2 teaspoons orange zest
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1 stick butter, cut into pieces

Preheat the oven to 375 degrees F.
In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat. Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.

Add the bourbon to the sauce and continue to cook until syrup is thickened, about another 15 minutes. Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate. Serve immediately.

Mix together in serving bowl:

1 small  box of regular orange jello 
1 can crushed pineapple

Add:

3 cans mandarin oranges (drained)
1 container of small curd cottage cheese
1 carton cool whip

From Shirley Mooney

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My favorite recipe for Thanksgiving is Oyster Dressing.  You take a package of stuffing mix, 1 jar of oysters, celery, onions, the gizzard, heart and liver from the turkey.  Put the gizzard, heart, liver, oysters, celery and onions in a saucepan with water filled almost to the top.  Boil until everything is tender.  Put the stuffing mix in a large bowl, pour the contents of the saucepan into the bowl to moisten the stuffing.  Cut up the heart, gizzards and liver.  Mix all the ingredients together with your hands.  Put the stuffing into the turkey and cook as recommended.  The dressing helps make the turkey moist.  If anyone says they don’t like oyster dressing, has never tried it.  You can’t even taste the oysters.  The oysters just makes the dressing moist.

From Barbara J. Craig

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Curry Broccoli-Cauliflower Casserole

2-3 med bunches of broccoli
1 head of cauliflower
1 can cream of chicken soup
½ cup mayonnaise
1 cup cheddar cheese, grated
1 tsp curry powder

Mix mayo, soup, cheese & curry; set aside.  Cut broccoli & cauliflower into large pieces and boil separately on stove—remove before fully cooked.  Drain and place in buttered 8x8 baking dish.  Spread curry mixture over the top.  Bake at 350° for ½ hour. 

Main Course option:
Add 1 cup chopped, cooked chicken breast and serve with rice or mashed potatoes.

Chef’s note: I don’t like cauliflower, so I just use a lot of broccoli!  As for the soup, you can easily substitute cream of mushroom or cream of broccoli and it becomes perfectly vegetarian.

From Amy Chadwick

1 Head of green cabbage ,4 sticks of celery chopped  bunch of chopped green onions, 4 cans of shrimp mediium. mix in big bowl with Mayonaise toss till wel mixed and serve.

From Patty Rybiski

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Puppy chow for people

1/2 pound butter
12 ounces milk chocolate chips
3/4 cup peanut butter
1 large box Crispix cereal
1 pound salted peanuts
1 1/2 cups powdered sugar

melt the margarine, chocolate chips, and the peanut butter. place the Crispix cereal and the peanuts in a paper bag. pour the melted mixture over the cereal and shake well. pour the powdered sugar in the bag and shake again.

From Amanda Brown

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Aunt Kate’s Salad

2 big pkgs strawberry jello
2 cups boiling water
1 – 10oz pkg frozen strawberries
1 cup chopped pecans
1 large can crushed pineapple with juice
½ pint sour cream

 
Dissolve jello in the water, add strawberries pecan and pineapple, mix well.  Pour half of the mixture in rectangular cake pan chill until firm spread sour cream on chilled layer and pour remaining mixture on top.  Once the top layer is also firm it’s ready to serve.

Waldorf Salad my grandma used to make this for all our Thanksgiving dinners. Now that she has passed on I continue with the tradition.

Ingredients:
1 packet Strawberry jello,
1 can drained fruit cocktail
2 apples peeled and diced
3 Banana's peeled and sliced
1 cup walnuts chopped
1 container of Cool whip
3 celery stalks diced

Combine jello as per package direction, let stand till just starts to thickens up about a hour.

Stir in fruit cocktail, celery, apples, banana,. After gelatin has set up, just before serving mix cool whip and walnuts in. Serve as a side dish with turkey, mashed potatoes,  gravy, green beans and stuffing. Sounds so good I can hardly wait for Turkey Day.   

From Sue Fink