Enjoy these recipes... they're some of my family's favorites!

Broccoli Bake

Corn Chowder

Golden Sauce for Ham

Pumpkin Bread (my most requested recipe)

Roasted Vegetables

Sour Cream Chicken Enchiladas

Sweet & Sour Chicken (Tracy's Recipe!)

Sweet Potato Casserole

Broccoli Bake

1 lg. package frozen broccoli / 1 can cream of mushroom soup / 1/4 lb. velveeta cheese / 1/3 c milk / 2 Tbsp. minced onion / 1/2 c bread crumbs

Cook broccoli, drain and place in 2 quart casserole dish..  In separate bowl, melt cheese and milk together.  Add soup and minced onion, mix.  Pour mixture over broccoli.  Top with seasoned bread crumbs.  Cook for 30 minutes or until lightly browned. 

Corn Chowder

6 slices bacon / 2 c potatoes, diced / 2 (10oz) pkgs frozen corn / 1 T sugar / 1 (16oz) can cream style corn / 1 T seasoned salt / 1 T Worcestershire sauce / 1 (16 oz) can checken broth / 2 c water / 1 c milk / 1/2 c onion, chopped / 1/4 c butter

In skillet, fry bacon until crisp, remove and reserve.  Add onion and potatoes to bacon drippings, saute for 5 minutes.  Combine everything in crockpot except butter and milk.  Cover and cook on low for 7 hours.  (Omit this next step if you prefer your chowder with more texture) Pour 1/2 of the mixture into blender and puree until almost smooth.  Return to crock pot with milk and butter.  Cover and cook on high one hour more.  Serves 6-8.

Golden Sauce for Ham

1 can (20oz) pineapple chunks, drained, save juice / 1/2 c brown sugar / 1/3 c yellow mustard / 1/4 tsp ground cloves / 2 tsp cornstarch

In saucepan, combine reserved juice and remaining ingredients.  Heat until boils and thickens.  Add pineapple chunks.  Serve with ham.

Pumpkin Bread

3 c sugar / 1 c vegetable oil / 3 eggs / 1 (15 oz) can pumpkin / 3 c flour / 1/2 tsp salt / 1 tsp cloves / 1 tsp cinnamon / 1 tsp nutmeg / 1 tsp baking soda / 1/2 tsp baking powder

Preheat oven to 350.  Grease and flour two loaf pans OR one 9x13.  Mix sugar, oil, and eggs.  Add pumpkin.  Blend in flour, salt, cloves, cinnamon, nutmeg, baking soda, and baking powder.  Bake 45 minutes or until browned and toothpick inserted in center comes out clean.  Cool and remove from pan.

Roasted Vegetables

4 to 6 medium potatoes / bag baby carrots / 2 to 3 onions / quart baby bella mushrooms / oil / spices

Peel and cut potatoes and onions into medium-sized pieces; place in broiler pan (or metal baking dish).  Add carrots.  Drizzle vegetable oil over vegetables; gently toss to coat evenly.  Sprinkle generously with salt, pepper, garlic powder, italian spices, and parsley.  Toss and coat well again.  Bake for approximately 45 minutes (or until lightly browned), turning once during baking.  Add cleaned and dried mushrooms, mix with vegetables, bake another 15 minutes. 

Sour Cream Chicken Enchiladas

4 to 6 chicken breasts, cooked and cubed / 2 (10.5 oz) cans cream of chicken soup / 1 (4 oz) can green chilies / 1 pt sour cream / 1 c shredded cheddar cheese / 5 green onions, chopped / 10 to 12 flour tortillas

Preheat oven to 350.  Mix soup with green chilies, sour cream, 1/2 c cheddar cheese, and green onions.  Add chicken to mixture.   Fill each flour tortilla with 2 tbsp. filling and roll up.  Place seam side down in 9x13 pan.  Spread leftover mixture on top of tortillas and sprinkle with remaining cheddar cheese.  Bake 20-25 minutes.  Serves 6-8.

Sweet 'n Sour Chicken

1 c flour / 1 c cornstarch / 2 eggs, beaten / 6-8 chicken breasts, cut in small strips / vegetable oil

Mix flour and cornstarch.  Dust chicken with flour mixture, dip in egg and coat with flour mixture again.  Brown chicken in oil on medium-high heat til brown and crisp.  Place chicken in large baking dish.  Preheat oven to 350.  Make sauce...

Sauce:

1.5 c brown sugar / 1/2 c ketchup / 1/4 c vinegar / 1 c water / 2 tsp soy sauce

Mix all ingredients together in saucepan.  Boil for five minutes...add a little flour to thicken if desired.  Pour over top of chicken.  Bake uncovered for 45 minutes.  Serve with rice.

Sweet Potato Casserole

1 (29 oz ) can sweet potatoes / 1/2 c white sugar / 2 eggs / 1 tsp vanilla / 1/3 c milk / 1/2 c butter, melted

Preheat oven to 350.  In large bowl, mash potatoes.  Add all ingredients and beat at medium speed until smooth.  Spread mixture in lightly greased 9x13 pan. 

Topping:

3/4 c crushed cornflakes / 1/2 c chopped walnuts / 1/2 c brown sugar / 3/4 stick butter

Blend cornflakes, walnuts and sugar in large bowl.  Cut in butter.  Sprinkle topping over potato mixture.  Bake 30 minutes.  Serves 8..