Sherbet 7-Up Punch

From:  Jamie Smith

This is a great drink for a party or big group!

1 Liter gingerale
2 – 2 Liter 7-up
1 Gallon Sherbet

Put in a big punch bowl and enjoy!!!

Thanksgiving Yams

From:  Hillery Ray

I know it says side dish, but this is basically a dessert. This is my home ward Relief Society president's famous recipes.

6 c. canned yams
2/3 c. melted butter
4 eggs
1/2 c. sugar
1 1/2 c. milk
2 tsp. vanilla
1 tsp. salt

Mix all ingredients and put into a greased 9x13 pan.

Topping:
1 c. pecans
3 TB. flour
1 c. brown sugar
1/3 c. melted butter

Combine and sprinkle on top of yams. Bake at 350 degrees for 30-35 minutes.

Reuben Sandwiches

1 bag of rye bread
½ lb. pastrami
½ lb. corned beef (or use one pound of one kind of meat)
Swiss cheese
Miracle Whip
Thousand Island
Sauerkraut

1. Heat a large skillet or electric fry pan.
2. For each sandwich spread miracle whip and thousand island on bread.
3. Top with Swiss cheese, meat and sauerkraut.
4. Butter outside of bread and place in pan.
5. Heat through or until cheese is melted.

Makes est. 4 sandwiches

Lion House Ranch Chicken

¾ c. cornflakes, crushed
¾ c. grated Parmesan cheese (I use Romano instead!)
1 pkg. ranch salad dressing mix
8 boneless, skinless chicken breast halves
½ c. butter or margarine, melted

1. In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix.
2. Dip chicken in melted butter, and then roll in cornflake mixture to coat.
3. Place chicken breasts in a greased 9 x 13-inch baking dish.
4. Bake, uncovered, at 350º for 45 minutes or until chicken juices run clear.

Makes 8 servings.

This is my sister, Tanya's, recipe. This is the best chicken ever. I've had a lot of requests for this recipe. It's SO easy to make and double. This is usually what I make if I need to bring someone a meal.

Bacon & Potato Salad

Small bag russet potatoes (about 15)
4 eggs, hard boiled
1 lb. bacon; very crispy (keep the grease)
2 big Tbs. mayonnaise
1 big Tbs. miracle whip
Tiny quirt of mustard
White pepper, to taste

Boil potatoes with skin on in salt water until soft but slightly hard

While potatoes are boiling, cook bacon and boil eggs

Peel potatoes and cut into small chunks

Pour bacon grease over potatoes and mix until desired consistency

Mix together miracle whip, mayonnaise and mustard; add to potatoes

Add white pepper to taste

Crumble bacon and chop eggs over top and lightly mix

**This is Nicki Norman's recipe. I have yet to make it as good as she did. Well, actually I believe it was always Mike that cooked. Her husband was the best cook! Anyway, it's really good!

Sunday Baked Ham

1 (6 ½ -7lb) low sodium, smoked, fully-cooked ham (Do NOT use spiral cut! or it won't turn out)
40 whole cloves (yeah, it's a lot of cloves but it tastes so yummy!)
Vegetable spray
¼ c. firmly packed brown sugar
¼ c. honey
3 Tbs. unsweetened pineapple juice
½ tsp. dry mustard

Trim fat and rind from ham. Score outside in diamond pattern and stud with cloves.
Place ham on a rack coated with cooking spray and place rack in roasting pan.

Combine sugar and remaining 3 ingredients in a small saucepan. Stir well bringing it to a boil. Cook 1 minute more then remove from heat; let cool.

Brush over ham and bake at 425º for 5 minutes.

Reduce heat to 325º and bake 1 additional hour, basting ham with sugar mixture every 15 minutes.

Let stand for 15 minutes before slicing

I got this recipe from our friends Jason & Dayna Bangerter who use to be our upstairs neighbors in our Provo, UT. apartment. It is SO yummy!! I can't wait to make it this year for Christmas.

Hawaiian Meatballs

Meatballs: (make these or buy the "homestyle" meatballs from the store)
1 ½ lbs. ground beef
2/3 c. cracker crumbs or bread
½ c. chopped onion
2/3 c. evaporated milk
1 tsp. season salt
1/3 c. flour
3 Tbs. shortening

1. Combine first 5 ingredients. Mix lightly but thoroughly. Shape meat mix into 30 balls. Roll in flour.
2. Brown meatballs in shortening or broil them for about 10 minutes. Drain excess fat.
3. Meanwhile prepare sweet-n-sour sauce. Pour over meatballs and simmer covered for 15-20 minutes.

Sweet-n-Sour Sauce:
1 can (13 ½ oz) pineapple chunks
2 Tbs. cornstarch
½ c. vinegar
½ c. brown sugar
2 Tbs. soy sauce
2 Tbs. lemon juice
1 c. coarsely chopped green peppers.
1 Tbs. chopped pimentos (optional)

1. Drain pineapple chunks. Reserve juice. Measure juice; add enough water to make 1 c. of liquid.
2. Blend together pineapple liquid and cornstarch until smooth. Stir in next 4 ingredients.
3. Cook until thickened and clear.
4. Add pineapple chunks, green peppers, and pimentos. Mix well. Simmer for 15 minutes.
5. Serve over cooked rice. Makes about 6 servings.

*My mom has had this recipes since 1980! So, it must be good to be in our family recipes for that long! They can be either a main dish or just keep the meatballs in the crockpot with the sauce and use as an appetizer too.

Russian Apricot Chicken

1 small bottle Russian dressing
1 small jar Apricot jam
4-5 chicken breasts; thawed

1. Mix dressing and jam together.
2. Marinate chicken for several hours in mixture.
3. Cook in a large skillet until chicken is done and mixture has thicken slightly.

**Craig made this for me on one of our very first dates. It was so good I had to marry him and keep the recipe. To this day, he stills makes it better than me.

Heavenly Chicken Salad Sandwiches

3 chicken breasts; cooked and cubed
2-3 c. red or green grapes
1 small can mandarin oranges; drained (reserve juice)
½ - 1 c. cashews
½ - 1 c. celery
1 bunch scallions
Paprika
Salt
Pepper
-- Mix together in large bowl then add sauce.

Sauce:
½ c. mayo
1 Tbs. Dijon mustard
Mandarin orange juice (In this case LESS is more! ONLY add desired amount; keep in mind that once everything is combined, it will be even runnier.)

1. Mix sauce together and pour over other ingredients.
2. Serve on croissant sandwich rolls.

**I got this recipe from my friend Karma Nuttall who use to be my manager at Brent Brown Dodge from 2001-2003. It really is the best chicken salad I've had.

Vegetable Pizza

2 pkg. Pillsbury crescent rolls (16 rolls)
-- Spread evenly on the bottom of a jellyroll pan and cook according to package directions. Cool completely!

2 (8 oz) pkg. cream cheese
¾ c. mayonnaise
2 Tbs. onion
1 tsp. dill weed
Dash of celery salt (optional)

1. Cream the above ingredients together and spread on cooled crust.
2. Top with fresh cut vegetables of choice. I use green & red pepper, broccoli, cauliflower, green onion, tomato, and black olives.
3. Refrigerate any leftovers.

Note: The more “colors” of vegetables you use the more eye appealing it is.

Slow Cooker Cranberry Pork

1 boneless rolled pork loin roast (3-4 lbs.) halved.
2 Tbsp. Vegetable oil
1 can (16 oz.) whole-berry cranberry sauce
¾ c sugar
¾ c cranberry juice
1 tsp. Ground mustard
1 tsp pepper
¼ tsp ground cloves
¼ c cornstarch
¼ c cold water
Salt to taste

In a dutch oven, brown roast in oil on all sides over medium-high heat.
Transfer to a 5 quart slow cooker.

Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.

Cover and cook on low for 7-8 hours. Remove roast and keep warm.

In a saucepan combine cornstarch and water and salt until smooth.

Stir in cooking juices. Bring to boil. Cook and stir until thickened. (About two minutes)
Serve with roast.

Note: Trim the fat off your roast and this is very lean and healthy. Cloves are the secret to success. This dish is great because you can cook it all day in the crockpot while company is over, and have a delicious main dish that seems like it took a lot of work.

**This is Lisa Hill's recipe. She use to be in the Leon Valley ward in TX