Banquet Room

Do-Ahead Recipes for Those Busy Days

• 2 1/2 to 3 pounds of chicken pieces, boned and skinned
• 3 Tablespoons of margarine or butter flavored shortening
• 2 packages of dry Italian salad dressing mix
• 8 ounces of Cream Cheese (optional - use cream cheese with flavorings i.e. chives, vegetables, etc.)
• 1 can of Cream of Mushroom Soup (Cream of Chicken or Cream of Celery work fine too)
• 1 cup of white grape juice (white wine can be used too)
• Rice

In an electric fry pan, melt the margarine and sprinkle the dry salad dressing in the margarine. Brown the chicken pieces in the seasoned margarine. In a separate bowl mix the soup, juice, and cream cheese. Pour liquid mixture over the chicken and simmer in pan for 1 hour. To serve make rice and place chicken pieces on rice. Sauce can be thickened to a gravy consistency or served as is. This recipe freezes up well and can just be heated and poured on fresh rice.

Jeri Moore

• 2 to 3 pounds of chuck or arm roast (bone in or boneless)
• 1 large can of V-8 Juice
• 6 large potatoes, washed but not peeled
• 1 pound bag of carrots, washed scrubbed and cut in half
• 2 onions, peeled and cut in half

Place meat, potatoes, carrots, and onions in roasting pan. Pour can of V-8 juice over everything. Cover and bake at 275 degrees for about 4 hours. Everything will be so tender and good.

Randi Moore

• 3-4 lbs of pork or beef roast
• 1 t. salt
• 1 t. pepper
• 1 t. garlic salt
• other seasonings to taste
• 1 jar Cookies Bar-B-Q Sauce

Trim all the fat from the meat and place in crock pot with 1/2 cup water and all seasonings (saving the Bar-B-Q Sauce for later). Cook approx. 6 hours on high, even overnight with tougher cuts of meat. When the meat just crumbles it is done just right! Drain all liquid from the meat, and crumble the meat up. Then add the Bar-B-Q sauce and cook on low at least 2 more hours. Serve on buns. Reheats in microwave just fine!!

Shirley Trainer

• 4 pork chops, browned
• 4 cups of sliced potatoes
• 1 can of Cream of Mushroom Soup
• 1/4 cup milk
• 1/2 cup sour cream
• 1 cup grated cheddar cheese

Mix together soup, milk and sour cream. Layer potatoes, cheese and sauce in baking dish. Top with browned pork chops. Bake for 1 hour at 350 degrees.

Mindi Moore

• 4 eggs
• 1 large can evaporated milk
• 1 c. sugar
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/8 tsp. ground cloves
• Nutmeg
• 1 small can pumpkin
• 1 box yellow cake mix
• 3/4 c. butter
• 1 c. chopped walnuts

Beat eggs and add first 8 ingredients, adding pumpkin last. Pour into 9" x 13" greased pan. Sprinkle cake mix (dry) over the pumpkin mixture, melt butter and drizzle over cake mix, then top with nuts. Bake at 350 degrees for 1 hour.

Shelley Cafferty

• 1 cup regular rice - uncooked
• 1 lb medium shrimp
• 2 slices bacon
• 2 tbs oil
• 3/4 cup mayonnaise
• 1/2 cup sliced green onions
• 1 tsp dried tarragon
• salt - to taste
• black pepper - to taste
• 2 tsp grated orange rind
• 2 oranges, peeled and sectioned
• or instead of orange and orange rind - use 2 cans of Mandarin Oranges, drained

Cook rice. Fry shrimp and bacon in oil until shrimp turns pink. Break bacon in pieces. Combine the rest of the ingredients in a bowl and add rice and bacon shrimp mixture. Chill for several hours before serving.

Vicki Redditt

• 1/2 cucumber, sliced thin
• 1 or 2 carrots, grated or sliced thin
• 1/4 cup chopped green pepper
• 1 bunch of green onions, sliced
• 6 radishes, sliced
• 1 small tomato chopped
• 1 hard boiled egg, chopped
• 1/2 bag of pasta shapes, cooked
• 1 bottle of Cole Slaw Dressing

Combine all ingredients and refrigerate overnight.

Jeri Moore

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