Sloppy Joes

(This recipe is from Worldwide Ward Cookbook by: Deanna Buxton, recipe from Susan Erickson, page 65.)

2 lb. ground beef
1 onion, chopped
salt and pepper, to taste
1/4 C. ketchup
1 tsp. mustard
4 TBSP. brown sugar
1 TBSP. barbecue sauce
1 TBSP. cider vinegar
2 10.75-oz. cans tomato soup

Brown ground beef and onions. Drain and rinse. Season with salt and pepper. Add remaining ingredients and simmer for 15-20 minutes. Serve on hamburger buns.

Black Bean Salsa

2 cans black beans
1 can corn
1/2 red onion, chopped
salt and pepper to taste
2 limes, juiced
small handful cilantro, chopped

Add all ingredients together in a medium size bowl and stir. Eat with tortilla chips. Our favorite is the Hint of Lime tortilla chips. Enjoy!

Granny's Apple Crisp

(This recipe is from Worldwide Ward Cookbook by: Deanna Buxton, recipe from Cheryl Teerlink, page 226.)

10-12 medium Granny Smith apples, peeled and cubed
3 TBSP. flour
1 C. sugar
1 tsp. cinnamon
1 TBSP. lemon juice
3 C. flour
1 C. oatmeal
1 C. packed brown sugar
1/2 tsp. cinnamon
1 C. butter, melted

Place the apples in a large mixing bowl. Stir in the 3 TBSP. flour, sugar, cinnamon, and lemon juice until apples are thoroughly coated. Pour apple mixture into a 9 x 13-inch baking pan. Set aside. Stir together the 3 C. flour, oatmeal, brown sugar, and cinnamon. Add the melted butter and stir until the mixture is completely incorporated. Crumble the topping mixture over the apples and bake at 350 degrees for 30 minutes or until topping is golden brown. Serve with ice cream or half-and-half cream. Makes 10 servings.

Cream Cheese Chicken

(This recipe is from Worldwide Ward Cookbook by: Deanna Buxton, recipe from Susan Madison, page 104.)

1/2 C. butter
1 envelope Italian salad dressing mix
2 lb. boneless, skinless chicken breasts
1 10.75 oz. can cream of chicken soup
1 8-oz. pkg. cream cheese

Turn crock pot on high. Place butter in bottom of crock-pot. When the butter has melted, add the Italian dressing mix; stir into butter until well mixed. Cut the chicken breasts into 1-inch strips. Place in crock-pot and stir to coat chicken with butter and dressing mix. Cover and cook on high for 2 hours, until chicken is cooked. Remove chicken to plate to cool. Add soup and cream cheese. Stir to melt, and mix well until smooth and creamy. Stir in chicken and serve over mashed potatoes, rice, or hot buttered noodles. Note: This recipe freezes well-just place cooled chicken and sauce in a freezer bag and freeze. To serve, thaw and heat until piping hot and bubbly. Makes 6 servings.

Mozzarella Chicken

(This recipe came from Worldwide Ward Cookbook by: Deanna Buxton, recipe from Rachel Peterson Hubbard, page 100.)
4-6 chicken breasts
2 10.75-oz. cans cream of chicken soup
1 1/2-2 C. mozzarella cheese, shredded
2 C. bread crumbs
3 TBSP. butter

Arrange chicken in a greased 9 x 13-inch pan. Pour the cream of chicken soup directly over the top of the chicken. Sprinkle the cheese over the top of the soup, and then sprinkle the bread crumbs over the cheese. Chop the butter in little pieces and dot it around the bread crumbs. (You can also melt the butter and pour it over the bread crumbs.) Bake at 350 degrees for 30-45 minutes (30 minutes if the chicken is thawed, longer if the chicken is frozen). Serve with rice, mashed potatoes, or toast. Makes 4-6 servings.

Potatoe Broccoli Cheese Soup

(This recipe came from Worldwide Ward Cookbook by: Deanna Buxton, recipe from Amanda Silverhorn on page 179.)
3 TBSP. butter or margarine
4 medium potatoes, peeled and diced
1 10-oz. pkg. frozen chopped broccoli
Seasoned salt to taste
4 C. chicken broth
1 C. half-and-half
2 TBSP. flour
2 C. cheddar or Colby-jack cheese, shredded
2 TBSP. Worcestershire sauce

Melt margarine in a large soup pot. Add peeled and diced potatoes, frozen broccoli, and seasoned salt. Saute 5 minutes or until potatoes are fork tender. (It took me more like 15 minutes.) Add chicken broth and bring to a boil. Boil until potatoes are cooked all the way through. (Another good 15 minutes or longer depending on how big your potatoes are.) Mix half-and-half with flour; stir half-and-half mixture into boiling soup. Bring soup to a boil again; stir in cheese. Reduce heat to medium. Continue stirring until cheese is fully melted. Add Worcestershire sauce. (We didn't add any and we loved it without!) Reduce heat to low and stir occasionally until ready to serve. Note: For variety, add cooked, shredded turkey or cubed ham to the soup before you stir in the cheese. Makes 4 servings.