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APPLE NUT MUFFINS (June recipe)

Stir together: 1 3/4 cups sifted whole wheat flour

                        2 tsp baking powder

                        1/2 tsp salt

                        1 tsp cinnamon

                        1/4 tsp nutmeg

Beat together 1 cup buttermilk,    1 egg,   1/4 cup honey,   1/3 cup cooking oil

Add: 1/2 cup broken pecans,  3/4 cup chopped apples to flour mixture

Pour in liquids all at once. Stir until flour is moistened. Bake in greased muffin pans at 400 degrees for 25 minutes. Makes 12 muffins.

 

Healthy Oatmeal Cookies    (May Recipe)

1 cup shortening 1 tsp soda

1 1/2 cups brown sugar 1 tsp baking soda

2 eggs 1 tsp salt

1/4 cup buttermilk or sour milk 1 tsp cinnamon

1 3/4 cups all purpose flour 1 tsp nutmeg

3 cups quick-cooking rolled oats

1 cup raisins

1/2 cup chopped walnuts

Cream shortening, sugar and eggs together until light and fluffy. Stir in milk. Mix dry ingredients, then stir into creamed mixture. Add oats, raisins and nuts. Stir. Drop from tablespoon 2 inches apart. Heat over to 400 degrees. Bake about 8 minutes. Makes about 5 dozen cookies.

 

Impossible Pie      (March Recipe)

1 stick of soft margarine
1 cup of sugar
4 eggs
2 cups of milk
1 tsp vanilla
1/2 cup bisquick

Put everything in a blender and blend at medium speed for 5 minutes. Add
1 cup coconut and pour into a 10 inch greased pie plate (no crust). Bake
40-45 minutes at 350 degrees.  Broccoli Casserole  (February recipe)

2 pkgs chopped broccoli, cooked and drained
2 eggs - beat well
1 cup mayonnaise
1 cup cream of mushroom soup
1 cup grated sharp cheese
1 stick margarine, cut in pieces
1 medium onion, chopped fine

Mix all ingredients well. Put in casserole and top with crushed Ritz
crackers and bake at 325* for 30-40 minutes. Serve, and get ready to pass
out this recipe.


Chicken Creole.  (January's Recipe)

Ingredients needed: 3 pounds of chicken thighs, 1/2 tsp paprika, 1 medium
onion sliced, 2 tbs chopped parsley, 1 medium pepper cut in strips, 1
large can of diced tomatoes, 1/2 cup diced celery, 1 can sliced mushrooms
drained ( 4 oz), and 1 1/2 tsp thyme.

Combine all of the above ingredients in your slow cooker. Cook on high
for 4-5 hours and then simmer until meal time. Serves 6.

Another great idea is to use the leftovers as a soup dish by simply
adding some water to it and serving.