Cheese Chowder

3 or 4 Potatoes, diced
3 Stalks Chopped Celery
1 Medium Chopped Onion
4 Sliced Carrots
2 tsp. Salt
1/4 tsp. Pepper
1 Stick Butter
1/2 Cup Flour
1 Quart Milk
2 Cups Cubed Ham
1 Pound Sharp Cheddar Cheese, grated

Cook vegetables in 3 cups water with 2 tsp. salt and 1/4 tsp. pepper. Don't drain. In large saucepan, melt 1 stick butter and gradually add flour and milk to make white sauce. Cook over medium heat, stirring constantly. Boil one minute. Add cheese gradually until melted. Add vegetables and ham. Heat chowder until ham is warm, but do not boil.


~ Emma Taylor Warner

Liberty’s Cinnamon Rolls

How to make Cinnamon rolls! Liberty

Make mom’s bread dough
Sprinkle brown sugar on a rolled out rectangle of dough then sprinkle cinnamon or cinnamon sugar on top of brown sugar. Roll the rectangle up and cut it bake at 3:50 for 20 or more minutes.

Cinnamon roll icing
Ingredients:
2 ounces cream cheese (softened)
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar (Confectioners sugar)
7 tablespoons butter softened
2 tablespoons milk
1/4 teaspoon salt

1. Beat together the cream cheese in an electric mixer in a large bowl until creamy. Mix the vanilla and milk. Then gradually mix in the confectioners sugar and salt until smooth and fluffy.

2. Put the yummy icing on the bake cinnamon rolls

Mmm Mmm Mmm

Recipe by: Liberty

Teriyaki meatballs

1 package meatballs from Sams Club / Costco
18 ounce Lawry’s teriyaki, Sesame Ginger barbecue sauce
1can pineapple tidbits with juice
Mixed together and cook for 20 minutes or until juice is caramelized.

Recipe by: Clark Warner

Chicken-Bacon-Ranch Pasta Salad

INGREDIENTS

1 lb. noodles 

1 tbsp. olive oil

2 lb. boneless skinless chicken breasts

 salt

 Lawry’s Seasoned Pepper
McCormick Montreal steak seasoning

1/2 c. 6-8  slices cooked bacon, crumbled

1/2 c. ranch dressing

1/2 - 1 cup - Italian blend cheese shredded (mozzarella and provolone)

2 tbsp. freshly chopped chives

DIRECTIONS 

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and transfer to large bowl. 
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, (We cook chicken on a George Forman, and.add McCormick Montreal steak seasoning to chicken) 8 minutes per side. Let rest 10 minutes, then cut into small pieces. 
3. To bowl, add pasta, chicken, bacon, and ranch and toss until combined. Season with salt and pepper. 
4. Garnish with chives before serving. 

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 cups grated zucchini
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
3 cups flour

*1/2 cup cocoa and 1 cup Chocolate Chips (add zucchini water if too thick)

Directions:
Beat eggs. Add oil, sugar, zucchini, and vanilla. Beat well. Add flour and spices. Makes a thin better. Pour into greased and floured pants. Bake for one hour at 375°

*I make a double batch- Makes three large bread pans.

Fresh Squeezed Lemonade

2 cups Lemon Juice ( around 10 lemons)
2 cups Sugar
3 quarts Water

Shepherds Pie

Ingredients

For the mashed potatoes

•  5 pounds potatoes, peeled and chopped into 1 or 2 inch pieces 
•  1/2 cup (1 stick) salted butter 
•  1/2 cup sour cream 
•  1/3 cup milk, or to taste 
•  1 teaspoon salt 
•  1/2 teaspoon pepper 
•  1/2 teaspoon seasoning salt 
•  1/4 teaspoon garlic powder 
•  1/4 teaspoon onion powder 

For the beef mixture

•  4 tablespoons (half stick) salted butter 
•  1 medium onion, chopped (about 2 cups) 
•  1 and 1/2 pounds ground ground beef 
•  2 cups beef broth* 
• *I used Knoxx Beef flavored Bouillon (2-2.5 teaspoons bouillon in 2 cups boiling water)
•  1.5 tablespoon cornstarch 
•  1 and 1/2 teaspoons Worcestershire sauce
•  1 and 1/2 teaspoon salt, or to taste 
•  1/2 teaspoon pepper, or to taste 
• 2-3 cans (drained) French Style Green Beans (My kids like the extra beans)
•  1+ cup shredded cheddar cheese

Instructions

1. Fill a large stock pot with plenty of water. Add the chopped potatoes and make sure the water covers them.
2. Bring to a boil, covered, over high heat. Reduce the heat to medium and continue boiling for about 20-25 minutes, until the potatoes are fork tender.
3. Drain the potatoes and return to the pot.
4. Add 1/2 cup butter. Mash with a potato masher or mixer until they are as smooth as you like them.
5. Stir in sour cream, milk, 1 teaspoon salt, 1/2 teaspoon pepper, seasoning salt, garlic powder, and onion powder. All seasonings are to taste. Cover and set aside.
6. In a large skillet, melt 4 tablespoons butter over medium heat.
7. Add the ground beef and onion. Cook and crumble until no longer pink, about 5-6 minutes.
8. Drain the fat.
9. In a small bowl, stir together beef broth* and cornstarch.
10. Add this mixture to the meat, as well as the Worcestershire sauce.
11. Cook over high heat for about 5 minutes, or until the mixture boils and the sauce has thickened. Cook and reduce until it has reached a consistency you like.
12. Season with salt and pepper. Taste it and see how you like it! Add other seasonings if you want.
13. Preheat your oven to 350 degrees F.
14. Pour the meat mixture into a deep 9x13 inch casserole dish.
15. Top with 2-3 cans French style green beans.
16. Top with the mashed potatoes and spread evenly.
17. Top with cheddar cheese.
18. Bake at 350 for about 30 minutes, or until bubbly. (You could do 375 if you are in a hurry. Check it at 20 minutes.)