Funeral Potatoes

• 2 Sticks Butter
• 2 (16 oz) containers Sour Cream
• 2 pkgs (8oz) grated Cheese
• 2-3 lbs hash-browns
  
• red/green bell peppers (optional)
• Crackers (Ritz, Saltines, etc)
  

- Melt butter, stir in sour cream, cheese, hash-browns, and peppers.
- Pour into large baking dish/dutch-oven.
- Top with cracker crumbs & dot with butter.

Bake @ 350 Degrees for 1-1/2 hours (uncovered for conventional oven, covered for dutch-oven).

For Dutch-Oven w/ coals:
Add 2 coals more on top then size of oven and 2 less on bottom for 350 degrees
(ex. 10" oven = 12 coals top, 8 coals bottom)
Add/Subtract 1 coal top AND bottom for 25 degree increments.

Strawberry Cobbler

Filling:

• 4 C. Strawberries
• 3/4 C. Sugar
• 3/4 C. Water
• 3 Tbsp Cornstarch
• 1/4 tsp Salt

- Crush 1 Cup strawberries, add 3/4 Cup water. Bring to boil, simmer 3 min. Strain Juice from cooked strawberries and add water to make 1 Cup.
-Combine Sugar, cornstarch and salt in same pan. Slowly add juice, stirring until smooth, bring to a boil. Keep stirring until mixture is clear and thick. Cool slightly.
- Put cut/whole strawberries into pan/duct-oven.
- Pour Cooked Mixture over Berries, mix together.

Cake:

• 1 pkg white/yellow cake mix
• 2 eggs
• 1 stick butter
• 1 1/2 C. Sprite/7-up/sierra-mist

- Empty Cake mix onto Berries.
-Melt Butter, add Sprite (butter will seem to crystallize) and eggs, beat together.
- Pour mixture over cake mix.

Bake @ 350 degrees for about 45 min. (or until cake is done)

For Dutch-Oven w/ coals:
Add 2 coals more on top then size of oven and 2 less on bottom for 350 degrees
(ex. 10" oven = 12 coals top, 8 coals bottom)
Add/Subtract 1 coal top AND bottom for 25 degree increments.

Lemon Meringue Pie

Filling:
- 1 1/2 C. Sugar
- 1/4 C. + 2 Tbsp Cornstarch
- 1 Tbsp Flour
- 1/8 tsp Salt
- 1/2 C. Lemon Juice
- 3 Egg Yolks, Well Beaten
- 1 1/2 C. Boiling Water
- 1 Tbsp Grated Lemon Rind
- 1 C. Cold Water
- 1 Baked 9in (deep dish) pie shell


Meringue:
- 3 Egg Whites
- 2/3 C. Sugar
- 1/2 tsp Cream of Tartar

• Blend: sugar, cornstarch, flour, and salt in medium saucepan. Add lemon juice, rind, cold water, beaten egg yolks, blending until very smooth. Add boiling water.
• Bring to a boil over medium heat, stirring constantly, then boil 2-3 minutes. Remove from heat. Stir filling occasionally until warm. When cool, add to pie shell.

• Beat 3 egg whites, cream of tartar. Add sugar gradually. (use Electric mixer, can take up to 45min) Beat until mixture can stand on own. Apply to top of pie filling, sealing in the pie filling.

• Bake @ 350 degrees for 10-13 minutes (until tips are light brown.)
  

Garden Chowder

In a large Pot Saute 2 medium zucchini, diced & 1 medium onion diced until tender
In a large glass measuring cup add 3 cups Chicken broth, 1 tsp. lemon juice, and 2 T cornstarch. Mix until blended. add to Pot. bring to a boil.
Add 1 can or 2-3 fresh roma tomatoes, 1 can (12oz) evaporated milk, one can (14.5 oz) corn, and 1 T dry parsley, 1 T dry basil. simmer 5 min.
Just before serving add 1/3 C Parmesan cheese, and 2 cups of cheddar. salt and pepper to taste.

Chicken pot Pie

1 C. California blend Veggies
2/3 C peas and carrots
1 C chicken cooked and diced or a can of chicken would work
1/4 C FF sour cream
1/4 C diced onion or 1 T dried onion flakes
1 Can cream of celery soup
1 C heart healthy Bisquik
3/4 C milk
1 egg

Mix veggies, chicken, soup, sour cream. & onions. Pour into a deep 9 inch pie plate. Mix remaining ingredients until blended. pour over chicken mixture in pie plate. cook and 400 for 25-30 min.

Pepper Casserole

1 lb ground turkey (optional)
1/2 onion sliced
2 cloves garlic
1 zucchini diced
1 can unsalted diced tomatoes
2 C cooked brown rice
1/2 C cheddar cheese, grated
1-2 bell peppers seeded and diced

brown turkey if using it. add a little oil or sprites of oil in large skillet over medium heat and saute onions, garlic, zucchini, peppers and tomatoes. combine rice and cheese and add to this mixture.

Carrot Cake (low fat)

¾ C Brown sugar

¾ C all purpose flour

¾ C whole wheat Flour

1 tsp. Baking soda

1 tsp. Cinnamon

1/8 tsp. Salt

1/3 C Chopped Walnuts

½ C raisins

4 egg whites (or two eggs)

1 tsp. Vanilla

3 ¼ C shredded carrots

2 T Oil

1 can (8oz) crushed pineapple (do not drain)

Peel carrots and shred

Place sugar, flour, baking soda, cinnamon, salt, walnuts, raisins in a bowl and mix by hand.

Add all remaining ingredients and mix by hand until well blended.

Place mix into a greased 9 inch pan and bake at 350 degrees for 45 min or until done.

Cream Cheese Frosting

8 oz cream cheese (low or non-fat)

1 tsp. Vanilla

¾ C powder sugar

let cream cheese come to room temp. whip in mixer add Vanilla and sugar and mix until blended.