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July 8, 2013
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Baked Mashed Potatoes

9 lg. potatoes
6 oz. cream cheese
1 c. sour cream
1 tsp. salt
1/4 tsp. pepper
1 tsp. onion salt
2 T. butter

Boil potatoes, peel, mash and add cream cheese, sour cream, salt, pepper, onion salt and butter. Beat until fluffy. Cool, place in greased casserole dish with lid. Refrigerate. Remove lid, dot with butter and bake at 350° for 30 minutes.
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Foil Baked Potatoes

5 Potatoes, thinly diced
1 onion, sliced
6 tbsp. butter, cut into pieces
1/3 c. shredded cheddar cheese
2 tbsp. minced fresh parsley
1 tbsp. worcestershire sauce
salt and pepper to taste
1/3 c. chicken broth
chopped cooked bacon to taste

Preheat an outdoor grill for high heat. On a piece of heavy foil approximately 20 x 20 inches. Place the potoes and onion on foil. Dot with butter. In a medium bowl, mix cheddar cheese, parsley, worcestershire sauce, salt and pepper. Sprinkle the mixture over the potatoes. Fold edges of foil. Cover potatoes with chick broth. Seal foil tightly and place on the prepared grill. Cook 35-40 minutes, or until potatoes are tender.
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Potato Strips with Cheese

3 lg. potatoes, cut into 1/2" strips, skins on
1/2 c. milk
1 T. butter or margarine
salt and pepper to taste
1/2 c. cheddar cheese, shredded
1 T. parsley, minced

Arrange potatoes in single layer. Pour milk over top. Dot with butter or margarine, salt and pepper. Cover and bake at 425° for 30 minutes or until tender. Sprinkle with cheese and parsley. Bake, uncovered, 5 more minutes or until cheese is melted.
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Hashbrown Casserole Potatoes

1 (32-oz.) pkg. frozen hash browns
1 onion, chopped
2 c. grated cheese
1 pt. (16-oz.) sour cream
1 can cream of chicken soup, undiluted
1/2 c. melted butter, divided
1/2 tsp. salt
1/4 tsp. pepper
2 c. crushed cornflakes

Mix hash browns, onion, cheese, sour cream, soup, 1/4 cup melted butter, salt and pepper. Pour into an 11x13 pan. Top with cornflakes mixed with remaining 1/4 cup melted butter. Bake at 350° for 1 hour until hot and bubbly.
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Crockpot Potatoes

1 lg. pkg. frozen hash brown potatoes
2 cans cheddar cheese soup
1 can french fried onion rings

Grease crock-pot. Place hash browns in crock-pot. Mix cheese soup and onion rings into crock-pot. Cook on high 4 hours or low 6 hours. (Do not stir or it will stick on sides.) Put in casserole dish and put french fried onions on top to serve.
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Crispy Oven Baked Potatoes

6 med. potatoes
1/2 c. fine bread crumbs
1 tsp. salt
4 T. melted butter

Peel potatoes and cut into quarters. Mix bread crumbs and salt; roll potaotes in melted butter then in crumbs. Place in a greased baking sheet and bake at 350 degrees for 1 hour.
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Sesame Oven Baked Potatoes

6 potatoes
1/2 cup buttermilk
3 T. onions finely chopped
3 T. parsley
2 T. sesame seeds
1 tsp. salt

Scrub and dry potatoes, cut into 1/4 to 1/2 inch slices. Combine butter, onion, parsley, sesame seeds and salt. Dip slices of potatoes one at a time into butter and spices. Please in heavy aluminum foil. Close foil over and bake at 350° for 30 minutes. Uncover and bake 1 more hour.
Serves 6
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Potato Cakes

2 c. leftover mashed potatoes
1 sm. onion, chopped
1 egg, beaten
1/4 tsp. salt
1/4 tsp. pepper
1 T. plain flour

Combine potatoes, onion, egg, salt, pepper, and flour; mix well. Drop 1/4 cup of mixture into 375° oil and press in 3-inch rounds with fork. Brown, turn once. Remove from oil and drain well on paper towels.
Yields 6.
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German Potato Salad

6 med. potatoes, cooked in skin, peel and cube while hot
6 strips bacon (cooked and crumbled)
3/4 c. vinegar
3/4 c. sugar
1/2 tsp. salt
1/4 c. chopped celery
1/4 c. chopped onion
4 hard cooked eggs, chopped

Heat in skillet 6 strips of bacon, when crisp drain off most of grease. Add vinegar and sugar to remaining grease and bring to a boil. Add remaining ingredients to cooked, cubed potatoes and pour hot juices over all. Can be served hot or cold.
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Potato Chip Cookies

1 lb. butter (4 sticks)
1 c. sugar
1 c. crushed Ruffle potato chips
3 1/2 c. flour
1 c. finely chopped walnuts (food processor works great)
powdered sugar

Cream butter and sugar. Blend in flour, chips, and nuts until mixed. Form into balls. Place 3" apart on an ungreased cookie sheet. Flatten with bottom of glass dipped in powdered sugar. (Not too flat!). Bake at 350° for approximately 10 minutes, or until bottoms turn brown. Cool. Sprinkle with powdered sugar.
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Potato Pancakes

2 eggs
1 small onion
4 T. flour
1 tsp. salt
2 c. potatoes (grated)

Grate potatoes or shred in food processor, add eggs, and beat. Add remaining ingredients. Place batter in a strainer over a bowl to drain off any liquid. Drop batter by spoonful in hot oil, fry till golden brown. Drain on paper towel. Serve with applesauce.
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These cookies are perfect for a larger gathering so you can share and not be tempted to eat them all yourself! There is a yummy fudge filling
baked between layers of a crunchy brown sugar and oatmeal dough.

Chocolate Revel Bars

1 cup plus 2 tbsp. butter, divided
2 cups brown sugar
4 tsp. vanilla, divided
2 eggs
2-1/2 cups flour
1 tsp. baking soda
1/2 tsp. plus 1/4 tsp. salt, divided
3 cups quick-cooking oatmeal
1 can (15 oz.) sweetened condensed milk
1 cup chopped pecans, or walnuts
2 cups (12 oz. pkg.) semi-sweet chocolate chips

Cream 1 cup butter with brown sugar until light and fluffy. Stir in eggs and 2 tsp, vanilla. Stir in the flour, baking soda and 1/2 tsp. salt;
mix in oatmeal. Set aside while preparing chocolate filling. In 2 quart saucepan, combine chocolate chips, sweetened condensed milk, 1/4 tsp. salt and 2 tbsp. butter. Stir frequently over low heat until chocolate chips are melted, and mixture is smooth. Remove from heat and stir in 2 tsp. vanilla and nuts. Spread 2/3 of the oatmeal mixture in the bottom of a greased 15x10 inch baking pan (jelly roll size) and spread chocolate filling evenly over that. Dot top with spoonfuls of remaining oatmeal mixture. Bake at 350° for 22 to 25 minutes until topping is
golden brown. Cool and cut into 36 bars.
Judy (in Alaska)
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I made this yesterday before our family came over in the afternoon and
it was an immediate hit.

Strawberry Pineapple Topsy Turvy Cake

2 cups cut up fresh strawberries
1 can (20 oz.) crushed pineapple, drained
1 large pkg. (6 oz.) strawberry Jell-O
3 cups miniature marshmallows
1 white cake mix
1-1/4 cup water
2 eggs

Line a 9x13 inch baking pan with foil and lightly grease bottom and sides. Arrange fruit in the bottom of pan. Sprinkle with dry Jell-O and
cover with marshmallows evenly. Prepare cake mix as directed on package, using 1-1/4 cups water and 2 eggs, but not the oil called for on the
box. Spread batter gently and evenly over mixture in pan. Bake at 350º for 50 minutes, or until toothpick inserted in cake batter, near the
center, comes out clean. Let cool for 15 minutes in pan. Invert pan over serving tray and gently remove the foil. Best served warm with whipped
topping, but I had some cold later in the day, and was real good.
Judy (in Alaska)
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I am always looking for new ideas to prepare chicken, as these days we eat more poultry and less red meats, as feel it is healthier for us. I made this for our dinner yesterday and got hubby's "seal of approval" and the go ahead to make it again sometime. Mayonnaise coating ensures a juicy chicken in this well seasoned breaded chicken dish.

Oven Fried Chicken

1 (2 to 3 pound) chicken parts (I used drumsticks & thighs)
1 cup dried bread crumbs
1 tsp. garlic powder
1 tsp. pepper
1 tsp. salt
1 tsp. dried thyme
1/2 tsp. paprika
1 cup mayonnaise (can use low fat)

In a pie pan mix all dry ingredients together well. Brush mayonnaise thickly on chicken parts and roll into crumb mixture till well coated. Place chicken on lightly greased 9x13 inch baking pan. Bake at 375° for 55 minutes, or until brown and crispy.
Judy (in Alaska)
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Watermelon Dippers

8 oz. sour cream
4 tbsp. sugar
1 tsp. pure vanilla extract
8 servings of watermelon cut into thick sticks

In small bowl mix together first 3 ingredients. Serve with watermelon sticks, for dipping.
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Pineapple Cole Slaw

1 cup mayonaise
1/2 cup sugar
3 Tbsp. apple cider vinegar
1 8oz. can pineapple chunks-cut in half
1 bag slaw mix

Combine all ingredients and chill for 2-4 hours.
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Easy Chicken Salad

1 rotisserie chicken
1/2 cup mayonnaise
1/2 cup sour cream
1 lg. rib celery-diced finely
1/4 tsp. white pepper
1/2 tsp. dried tarragon
1/2 cup seedless grapes-halved

Remove all chicken from rotisserie and chop into bite size pieces. Mix mayonnaise, sour cream, pepper and tarragon. Mix all ingredients together including grapes.
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Hi, this is from Ardith from CA. who needed recipes using
coconut cream. Thanks for all those who sent in recipes, I do appreciate your sending them in, But our weather here just isn't cool enough for me to turn on oven. all the ice cream recipes sound so good. Think I will be trying them. But when weather here cools down enough for me to turn on oven I will be trying them. Thanks. Have more peaches to can today. Yes, I can but won't turn on oven. Have a nice day. Thanks Nancy for making all this possible. Your truly help so many people with all you do.

Here are 3 more recipes for ice cream desserts. Chris NM shared the frosted pumpkin squares in a 2010 newsletter. All of the recipes are delicious treats and can be made ahead of time, which I find helpful when hosting a big group.
Robbie IN

Rocky Road Pie

3 cups chocolate ice cream, slightly softened
1 cup fudge ripple ice cream, slightly softened
1 9" graham cracker crust
1 cup marshmallow cream
1 cup miniature marshmallows
1 cup chocolate covered peanuts
1 cup frozen whipped topping, thawed
1 cup hot fudge ice cream topping
1 cup candy coated chocolate pieces, such as M&Ms

Place 1 cup of the chocolate ice cream in the graham cracker crust (or use Cookie Pie Crust, baked and cooled). Top with half of the marshmallow cream, then the fudge ripple ice cream.

Add remaining marshmallow cream.

Sprinkle with half the marshmallows and the peanuts. Top with 1 cup of the chocolate ice cream. Sprinkle with rest of marshmallows and peanuts. Top with rest of chocolate ice cream.

Freeze pie, uncovered, for 4-6 hours, until firm. Let stand at room temperature 10 minutes before serving. Top each piece with a dollop of whipped topping, hot fudge topping and candies.
Serves 8
Robbie IN
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Easy Brownie Ice Cream Cake

1 (15 1/2 oz.) pkg. brownie mix
2 tsp. vanilla
1/2 gal. vanilla ice cream or flavor of your choice
Hot fudge sauce

Prepare brownie mix according to package directions for cake like brownies (omitting nuts and adding vanilla). Spread in greased (and waxed lined) 13 x 9 inch pan. Bake at 350 degrees for 20 minutes (do not overbake). Cool in pan for 10 minutes. Invert and peel off waxed paper - cool. Chill in freezer 1 hour (or until hard). Cut brownies in 3 even portions. Cut half of ice cream (horizontally) with electric knife (best and easiest if you have one). Take one brownie portion - top with ice cream (trim and piece) - top with another brownie portion - top with rest of ice cream - top with last brownie portion.

When you're done it should look like it's all one piece (with ice cream filled in where needed). Wrap airtight with Reynolds Wrap foil - 2 times is best.

Freeze until very firm. Slice (with electric knife) and serve with hot fudge! Great to do and have around! Keeps a long time - just pull out - cut a slice and serve and freeze leftover.
Robbie IN
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I am looking for a
cold dip made with canned chopped artichokes and chopped jalepeno peppers and I believe it has sour cream and maybe mayonaise.
thank you.

My daughter bought this at a market and it is so good with seseme bread

Ms. Nancy - This is a big "
Thank You" to Robbie for her reply to my request for pie crust like Mom made. She submits the most delicious, interesting recipes - it was so kind to take the time to respond to my request. I always look forward to this newsletter - everyone is so generous with their recipes and helpful hints. Nancy, you are to be commended for your patience, but mostly for your big heart. Love to you & your "babies" - we enjoy reading of their exploits.
Blessings - Beverly, Tulsa, Ok.

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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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