1 Bag Spring greens
Blue Cheese Crumbles
Craisins
Raspberry Walnut dressing

Mix together and serve.

Sauté chicken breast, remove from pan, add bacon and cook till almost crisp, add mushroom shallots and sage.  De-glaze with marsala wine and chicken stock.  Add demi-glaze, simmer for 5 minutes.

1lb boneless chicken breast, cooked, chopped real fine
1 cup diced onion
1 cup diced celery
1 cup diced green pepper
1/2 cup dill relish
1 cup mayonnaise
salt, to taste

Blend all ingredients together well.  Enjoy!
This recipe is complimented well with cottage cheese and/or fresh fruit.

¼ lb. ground beef
¼ cup chopped onions
1 garlic clove (minced)
1 can (14 ½ oz. diced tomatoes, undrained
1 ½ tsp. chili powder
½ tsp. ground cumin
1 can chili beans 15 ½ oz (undrained)

In a sauce pan, cook beef, onions and garlic over medium heat until meat is no longer pink.  Drain.  Stir in remaining ingredients.  Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until heated through. 

Yield:  2 servings

Enjoy.

About 6 medium size Red Potatoes washed.  Cut in halves, cut halves into 3 wedges.  Use a ziplock bag and pour ¼ cup vegetable oil and one tablespoon ground garlic.  Add 1 tablespoon Italian seasoning.  Close and mix well.  Add potatoes, shake to coat.  Place in a sheet of foil and seal.  Place on grill on medium high heat.  Turn every three to five minutes until done.

Note: You can store the potatoes in Ziplock Bags over night.  You will get a better flavor.

2 lbs. potatoes, peeled and cubed in 1 inch pieces
2 cups diced celery
2 cups diced onion
½ stick butter
1 pt. heavy whipping cream
4 slices bacon cooked and crumbled
Cheddar Cheese
Salt & Pepper to taste

In a 3 qt. sauce pan, add first 4 ingredients.  Cover with water and bring to a boil.  Cook until vegetables are tender, about 20 minutes.  Slowly add cream and bacon.  Simmer 10 minutes.  Add salt and pepper to taste. Top with cheese and serve.

Recipe by: Piedmont Community Dental Clinic

Sour Cream 2 C
Cucumbers 2 Ea.  Peeled & gutted, Diced
Dill 1 tsp.  Fresh chopped
Salt & Pepper To taste
Lemon Juice To taste
Sherry Wine To taste

Mix all ingredients, let chill over night.
Serve with fish - beef - veal - lamb - poultry

By  Derrick E. Beverly

Makes Approximately 28 Pancakes

Dry Ingredients
1Lb 4oz. All Purpose Flour
¼ cup Sugar
1 TSP Salt
1 Tlbs Baking Powder
2 Tsp. Baking Soda
Mix these dry ingredients together, and set aside.

Liquid Ingredients
4 eggs
1qt. Buttermilk
4 oz. melted butter or oil
 
In a 3 qt. bowl mix dry and liquid ingredients together until smooth. Note: do not over mix. Heat grill to 375 degrees use a 2 oz. ladle or ¼ cup to ladle batter onto hot grill. Place batter onto grill until it bubbles on top. Turn over to brown. Approximately  2 minutes. Serve with homemade maple syrup and butter.

Homemade Maple Syrup
 
1 part water to 1 part sugar (1 cup of water/1 cup of sugar).
2 tlbs of maple flavoring
 
Bring water/sugar mixture to a boil and add 2 tablespoons of maple flavoring.
Serve over pancakes and enjoy.

1 Lb. Ground Sirloin
2 Tbls. Hines 57
1 Tbl. Ground Garlic
Salt & Pepper to Taste
2 oz. Lowfat Blue Cheese Crumbles divided

Combine first four ingredients and mix well.  Divide meat mixture into 4 equal portions .  Flatten our to ¼ “ thickness.  Add Blue Cheese to 2 portions of meat. Cover with the other, seal sides by pressing them together on a medium to high heat.  Cook about 3 minutes on each side until done.  Makes two 8 oz. Servings.

2 Medium Apples
Peanut Butter
Mini Marshmallows

Core and cut apples into 8 slices.  To keep apples from discoloration, treat with lemon juice of fruit fresh  Spread  peanut butter on top of each slice of apple.  Place marshmallow “teeth” on top of 4 of the apple slices, peanut butter side up, then top with the other apple slices, peanut butter side down.

Makes approximately 128 pancakes
 
Dry Ingredients
 
5 lbs. All Purpose Flour
1 cup Sugar (8 oz.)
4 Tsp. Salt
4 Tlbs. Baking Powder
8 Tsp. Baking Soda
 
Mix the dry ingredients together, and set aside.

Liquid Ingredients
 
16 eggs
1 gallon buttermilk
1 pound vegetable oil (16 oz)
 
In a large bowl whip these ingredients together. Add flour mixture, mix until smooth. (do not over whip).
 
In a 3 qt. bowl mix dry and liquid ingredients together until smooth. Note: do not over mix. Heat grill to 375 degrees use a 2 oz. ladle or ¼ cup to ladle batter onto hot grill. Place batter onto grill until it bubbles on top. Turn over to brown. Approximately 2 minutes. Serve with homemade maple syrup and butter.
 
Homemade Maple Syrup
 
1 part water to 1 part sugar (1 cup of water/1 cup of sugar).
2 tlbs of maple flavoring
 
Bring water/sugar mixture to a boil and add 2 tablespoons of maple flavoring.
Serve over pancakes and enjoy.

2 pkgs Pepperidge Farms Party Rolls
2 pkgs ham
2 pkgs Swiss Cheese
1 Tbsp. Poppy Seeds
1 ½ tsp. Worcestershire sauce
½ tsp. Dried onion flakes
1 stick butter or margarine

Melt margarine in pan.  Add poppy seeds, mustard, Worcestershire sauce and onion.  Spread on each side of rolls.  Put on layer of ham and cheese.  Close rolls.  Spread any remaining butter mixture on top.  Cover with foil and bake at 350 degrees for 20 minutes.

Recipe by: Piedmont Community Dental Clinic

1 Lb. Ground Beef
2 cups water
1 tablespoon chili powder
3 tablespoons tomato sauce
3 tablespoons hot sauce (Texas Pete)
1 1/2 teaspoon salt
3 tablespoons paprika 

Place water and Ground Beef in a 2 quart sauce pan. Bring to a boil. Use a spoon to mush any lumps of beef while boiling. Boil until it has reduced to the thickness you want your chili. Add the next four ingredients and blend together. Boil for one minute and remove from the heat. Sprinkle the paprika over top of chili. Do not stir. Let stand ½ hour. Stir. Serve ½ ounce of chili per hotdog. Makes enough chili for approximately 55 hot dogs. Enjoy.

Cost per serving:
Chili                  .03
Bun                  .13
Wiener              .12
Onion/Mustard   .03
Cost                 .31 cents each  

Almond Bark
Ritz Bits

Melt almond bark according to package directions.  Mix in Ritz bits, cover with melted bark and transfer to piece of wax paper.

Sour Cream 2 C
Lemon Juice 1/2 Fresh Lemon
Cinnamon 1/4 tsp.
Sugar or Honey To taste
Liquor (Optional) To taste

Mix all together.   Let set over night if possible
Server over fresh berries

By Derrick E. Beverly

2 (6 oz.) cans of tuna
1/4 cup diced green pepper
1/4 cup diced onion
1/4 cup diced celery
1/4 cup dill relish
1/2 cup mayonnaise

Blend all ingredients together well.  Enjoy!

This recipe is complimented well with cottage cheese and/or fresh fruit.

Waffle pretzels
Rolo Candy
Pecan Half

Place parchment paper on a cookie sheet.  Place 24 waffle pretzels on cookie sheet.  Put a piece of the Rolo candy on center of pretzel.  Bake in a low oven at 225 degrees for 5 minutes.  Remove and place pecan on top.

2 bags broccoli/cauliflower
1 bag cheese crumbles
1 jar/bag of bacon bits
Small red onion (chopped(
½ cup mayo
¼ cup red wine vinegar
¼ cup sugar

Combine broccoli/cauliflower, cheese cubes, bacon and chopped onion.  Mix together mayo, vinegar, and sugar and pour on top and mix thoroughly.

Recipe by: Piedmont Community Dental Clinic

2 1/2 cups milk
1 can (15 ounces) creamed corn
1 can (15 ounce) corn
1 can (10 ¾ ounce) cream of mushroom soup – undiluted
1 cup hash browns (frozen or refrigerated)
1 large onion (chopped)
2 tablespoons butter
2 teaspoons dried parsley – flaked
2 teaspoons Cajun seasoning

In slow cooker, combine all ingredients. Cover.  Cook on low 6 hours.  Serve hot.  Variations: Add 1 cub cubed, fully cooked ham or cooked shrimp.  Add chicken bouillon cube or 2 to personal taste.  May increase milk to desired consistency.

Recipe by: Piedmont Community Dental Clinic