• Bran Muffins: Charlotte
• Chicken and Dumplings: Charlotte
• BBQ Sauce: Charlotte
• Baking Powder Biscuits: Charlotte
• Caesar Salad: Sandi
• Apple Pie Dough and Filling: Sandi
• Corn Chowder: Sandi
• Mexican Chili: Sandi             
• *****NEW ADDITIONS****
• Over Night Oven French Toast: Cheryl
• Make Ahead Eggs Benedict: Cheryl
• Zucchini Squares: Cheryl
• Fresh Strawberry Pies: Cheryl
• Japanese Chicken Wings: Wendy
• Brenda's Seafood Chower: Wendy
• Hashbrown Quiche: Wendy
• Chicken Casserole: Wendy
• Kentucky Fried Chicken: Juanita
• Potatoe Casserole: Juanita
• Fish Chowder: Juanita
• Home Made Ice Cream:  Juanita
• Chicken Chili: Roy & Marj
• Artichoke Soup: Kathy

• 1 egg
• 1 c brown sugar
• Beat the above then add
• 1 tsp vanilla
• 2/3 c vegetable oil
• 1 c sour milk (1 tbsp vinegar added to regular milk) or regular buttermilk
• 1 tsp baking soda
• 1 c flour
• 2 c all bran (original all bran is fine)
• 1 c raisins
• ½ c chopped walnuts or pecans
• Pour into buttered muffin tins. Bake at 350 until done, about 20 min.

• Place a whole chicken (or equal amount of chicken parts) in a large pot, cover with water
• Add 4 sprigs parsley, 1 bay leaf, 1 chopped onion, 4 chopped carrots, 4 chopped celery, 1 c frozen peas and season to taste with pepper and salt
• Bring to a boil and simmer for 1 ½ to 2 hours
• After cooled, remove the meat from the bone and dice meat. Return to pot
• Add 3 or 4 oxo cubes to the chicken broth to add flavour
• In a bowl, mix 2 c flour (half whole wheat, half white), 2 tbsp baking powder, 1 tsp salt
• Add 1 1/3 c cold milk and 3 tbsp vegetable oil. Using a fork, stir until blended, but don’t overmix
• Drop spoonfuls of the dough into the hot soup and cover with lid
• Bring soup to a boil then reduce heat to simmer
• DO NOT remove lid as dumplings will fall. Simmer for 20-30 min.
• If you prefer your soup thickened, mix ½ c flour with 1 c cold water and pour into soup prior to adding dumplings. Stir to prevent lumps

• ¼ c brown sugar (Splenda is fine too)
• ¼ c soy sauce
• 2 tbsp lemon juice
• 1 tbsp vegetable oil
• ¼ tsp ground or mashed ginger root (fresh)
• 1 garlic clove crushed
• Combine ingredients and marinate steak or chicken for about 3 hours or up to a day before grilling
• Keeps for a week

• 2 c flour (again, half whole wheat and half white)
• 4 tsp baking powder
• ½ tsp salt
• Mix above and then cut in ¼ c margarine or bacon grease (no calories here!) with pastry blender.
• Add 2/3 c cold milk and mix with a fork, but don’t overmix
• Roll out on a floured surface to about ½ in thickness
• Cut with a cookie cutter and place on baking sheet.
• Bake in hot oven, about 425 for 10 to 15 minutes

• Wash & thoroughly dry romaine lettuce. If not dried properly the dressing won’t stick to the lettuce. Never cut lettuce, always break into pieces.
• In a large wooden bowl put the following and the whisk just to blend well.
  • 1 tsp mustard, Keen’s hot or Dijon, as you prefer
  • 1 tbsp. red wine vinegar
  • 3 tbsp Worchester sauce
  • 1 clove smashed garlic (or thru a squeeze)
  • 1 room temp egg yolk. No white: room temp ensures you have a thicker sauce
  • Dash or 3 or more of Tabasco sauce
  • Freshly ground pepper. And a bit of salt
• Then add about ¾ cup of virgin olive oil. Add in a steady stream, whisking the entire time. Add more if not thick enough or too strong tasting.
• That’s it, except of course add the best fresh parmesan you can find and croutons. Also add extra pepper if desired.
• This makes alot of dressing so use only 1/3 or ½ for each salad and keep rest for up to a week in fridge. Always put dressing into the bowl and with a spoon flatten against the sides of the bowl and then add lettuce. This ensures all lettuce is coated evenly. Then add cheese, croutons and pepper. Don't mix more than necessary or the lettuce will wilt.
• The surprise is you can actually make it in a blender. Add first lot of ingredients and blend for a minute, then put on a slow speed as you add the olive oil. It will be thicker than if made in a bowl but just as good.
• I've learned that salads are the best when served cold. Keep everything as cold as possible.

• Fry onions in butter
• add kernel corn and cream corn (with 7 children, probably more than one can!)
• add cut up raw potatoes
• add chicken stock soup base, about 1 cup
• cook the pot of stuff until potatoes are almost cooked and then you can thicken (if you like) with a milk / flour mixture.
• add more chicken stock to taste

• 1 c diced onion
• 1 c diced green bell pepper (or half red and half green)
• 1 c diced celery
• 1 lb hamburger meat (I used NON-LEAN)
• 1 1/2 c low sodium beef broth
• 1-2-3 tbsp chili powder (depending on taste and kick)
• 1 1/2 tbsp ground cumin (lends a real Mexican flavour)
• 1 tsp dried oregano
• salt to taste (1/2 to 1 tsp)
• pepper to taste
• 3-4-5 cloves of garlic
• 1 can (28 fl. oz) of diced tomatoe, with juice
• 1 can (28 fl. oz) black beans, drained

I spent many a wonderful Sunday dinner at the Wickstrom's house. Her mother was a wonderful cook and I'm sure Cheryl Wickstrom Mueller inherited her mother's ability to both entertain and feed a crowd.

Over Night Oven French Toast

Source:         Cheryl Wickstrom Mueller   Date:       March 2011