Favorite Recipes of the Homespun Quilters' Guild

Favorite Recipes
submitted by Guild Members

To add a recipe or make a suggestion, contact Karen Curlee

CAPPUCINO MOUSSE TRIFLE	submitted by Betty York
3 ½ c. cold milk 1 large Cool Whip, thawed	2 large instant vanilla pudding mixes 1 small Cool Whip, thawed
1/3 c. instant coffee granules (1/4 c. for strong flavor) 2 Hershey Milk Chocolate bars, grated (dark chocolate if you prefer that taste), reserving some for the top. 2 large-10.75 oz. frozen pound cakes, thawed and cubed
Combine coffee with milk, then combine pudding and beat as directed on package. Fold in Large Cool Whip. Layer 1/3 cake, 1/3 pudding, 1/3 chocolate, repeating layers. Top with small Cool Whip, cinnamon and reserved chocolate. Refrigerate for several hours. Best if it sets overnight or longer.

CHICKEN AND DRESSING BAKE	submitted by Jerry Mitchell
3 eggs 2 c. grated cheddar cheese 2-½ c. chicken broth 1 small onion, chopped	1 can cream of mushroom soup 9 oz. box Stove Top Stuffing 1 can cream of celery soup chicken- cooked, deboned, chopped
In a large bowl, beat eggs and add soups, cheese, broth, onion, and stuffing mix including spices. Mix well and add chicken. Pour into 9 x 13 inch pan and cook at 350o for 45 minutes or until brown.

CHEESE SOUP	submitted by Karen Curlee
1/2 c. finely diced of *each* of the following: celery, carrots, and onions
1/2 c. butter 1-1/2. T. Cornstarch 1 qt. milk Salt and pepper to taste	1/4 c. flour 1 qt. chicken broth (2 cans)* (* I use the less sodium and 97% fat free) 1/8 t. soda
1 lb. Velveeta cheese (Less chance of sticking to the bottom of the pan if you pre-melt it.) .
Directions: Sauté’ celery, carrots, onions in butter until tender. Add flour and cornstarch and cook until bubbly. Slowly add chicken broth and milk. Bring to a boil. Reduce heat to low. Add cheese, stirring until melted and well blended. Add soda and heat for 5 minutes. Serve.

CHICKEN TAQUITO CASSEROLE	submitted by Mildred Jupe
1 box of 15 frozen chicken taquitos 1 med. onion chopped	2 cans Mexican green sauce 1 bag shredded Mexican-blend cheese
Directions: Spray the bottom and sides of a 9x13-inch pan with cooking spray. Line the pan with taquitos ( some will have to be placed on the sides). Top with onion, green sauce and cheese. Bake at 400 degrees for 15 to 29 minutes.

OVEN STEW	submitted by Susie Tatum
In a bowl combine:	14 ½ oz. can diced tomatoes 3 Tbs. Minute Tapioca 1 ½ tsp. of salt 1 slice of bread (torn in pieces)	1 cup of water 2 tsp. sugar ½ tsp. pepper
Set aside.
In greased 9 x 13 dish, combine:	2 lbs stew meat (bite size pieces) 3 potatoes 1 medium onion	4 carrots 2 ribs of celery
Pour liquid ingredients (1st set of ingredients) over meat and veggies. Cover with foil and seal tightly. Bake 375 degrees for 2 hours. Stays hot while the cornbread bakes. Enjoy!!!! From Taste of Home Cooking Light

MEXICAN LASAGNA	submitted by Karen Curlee
1 lb. hamburger meat ¼ t. pepper 1 pkg. Old El Paso Taco seasoning 1-10 oz. can Old El Paso enchilada sauce, mild 1-8 oz. tomato sauce with basil, garlic, oregano 6 lasagna noodles, cooked ½ c. grated Monterey jack cheese with peppers Sour cream		½ t. salt ¾ t. garlic powder 1 can (2.25 oz) sliced black olives ¼ c. chopped onion 1-14.5 oz. can petite diced tomatoes ½ c. grated sharp cheddar cheese 2 c. Mexican Style Four Cheese
Cook meat with salt, pepper, and garlic powder. Cook noodles until tender. Remove from water and lay in a single layer on wax paper. This keeps the noodles from getting sticky. Combine taco seasoning, enchilada sauce, onion, black olives, tomatoes, and tomato sauce. Place a small amount of sauce mixture in the bottom of a 9 x 13 casserole dish. Place 3 strips of the noodles over the sauce. Add half of the meat and cheese. Cover with half of the remaining sauce. Continue layering the remaining ingredients. Bake at 400o for 25-30 minutes or until mixture is bubbly. Serve with sour cream. Serves 4

PEANUT BRITTLE	submitted by Jerry Mitchell
1 c. raw peanuts ½ c. light corn syrup 1 t. vanilla		1 c. sugar 1 t. butter 1 t. baking soda
Combine peanuts, sugar, and corn syrup in a large Pyrex mixing bow. Microwave on high for 7 minutes, stirring after 4 minutes. Stir in butter, vanilla, and return to microwave for 30 seconds to 1 minute. Stir in baking soda and quickly pour onto lightly grease cookie sheet. Let cool and break into serving pieces.

SAUSAGE YEAST ROLLS	submitted by Phyllis Merritt (Martha Pullen-Southern Living)
Yield 3 doz. Preparation: 20 min.		Rise: 2-½ hrs. Bake: 20 min.
6 c. bread flour, divided 1 T. salt 1 c. unsalted butter, softened 1 lg. Egg, lightly beaten		½ c. sugar 2 (1/4-oz.) pkg. dry active yeast 2 c. warm water (105 to 115 degrees) ½ c. melted butter
1 – 16 oz. pkg., pork sausage, cooked, drained, cooled and crumbled
Directions: In a large bow, combine 2 ¼ c. flour, sugar, salt and yeast. Add butter, beating at medium-high speed with an electric mixer until dough comes together and flour is absorbed. Gradually add warm water, beating well. Add egg and sausage, beating on medium speed for 2 minutes. Add ¾ c. flour, making a thick batter. Add remaining flour, stirring by hand to make a soft dough. On a lightly floured surface, knead until smooth, adding more flour (up to ½ c. if necessary). Shape into ball and place in a greased bowl, turning once to grease top. Cover and place in a warm (85o) place, free from drafts, until double in size, approximately 1 ½ hrs. Using your hands, punch dough down. Transfer to a floured surface and knead lightly, Return to bowl, cover and let rest for 15 minutes. Place melted butter in the bottom on a 9x 13 x 2 inch baking pan. Set aside. On a lightly floured surface, roll dough in a ½ inch thickness. Using a 2 inch cutter, cut as many rounds as possible. Dip rounds in butter, fold in half and place in pan, folded edge against bottom of pan, packing tightly. Cover and let rise in a warm (85o) place. Free from drafts, for 40 minutes. Bake at 425o for approximately 20 minutes or until lightly brown. Use a knife to cut rolls to desired size