LEE ANN ZECH’S CRANBERRY FLUFF by Kelli Licht affiliated's favorite recipes GRANDMA’S BEEF STROGANOFF by Emily Egley
INGREDIENTS
INSTRUCTIONS 1. Tenderize mean and cut into bite size pieces 2. Combine flour, paprika, salt & pepper 3. Coat meat in flour mixture 4. Brown meat in skillet coated with vegetable oil 5. Saute onions then add remaining flour paprika mixture 6. Add beef consume 7. Let simmer for 30 minutes 8. Add sour cream, cook until hot again 9. Cook over rice
1 bag cranberries 1 reg container of Cool Whip 1 reg pkg of INGREDIENTS
INSTRUCTIONS 1. Use food processor to grind cranberries. Combine cranberries, orange juice and sugar and let it sit overnight. 2. Next day combine cranberry mixture with Cool Whip, slivered almonds, marshmallows and apples or pineapple (whichever you’d like). 3. Put in fridge for at least two hours to set up, then serve as a side dish or as a pie topping.
1lb Beef Sirloin 5 TBS flour
3 tsp paprika Vegetable Oil 1/2 tsp salt 1/4 tsp pepper 1/2 cup chopped onion 1 can beef consume 8 oz sour cream mushrooms optional
mini-marshmallows
2 cups sugar 1 cup of chopped apples 1 cup slivered almonds 2 Tablespoons orange juice
KRAFT FANTASY FUDGE by Amy Harris
THE CHICKEN STOVE TOP DISH by Amy Weiss
INSTRUCTIONS 1. Pour 1 can of cream of mushroom soup into a 11x13 buttered pan. Fill the can half way with a dry white wine and pour that in the pan as well and mix until combined. 2. Place 3-4 thawed chicken breasts on top. Slice them into thirds 3. Spread an entire bag of shredded cheddar cheese on top of the chicken breasts. 4. Spread an entire container of Chicken Stove Top on top of the cheese/chicken breasts. 5. Spread 2 tablespoons of melted butter on top of the Stove Top. 6. Place in the oven at 350 degrees for 45 minutes - hour or until chicken has an internal temp of 160 degrees. Enjoy!
3 cups white sugar 3/4 cup margarine 2/3 cup evaporated milk 1 (12 ounce) package semisweet chocolate chips 1 (7 ounce) jar marshmallow crème 1 teaspoon vanilla extract INGREDIENTS
INSTRUCTIONS 1. Grease a 9x13-inch pan. 2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. 3. Bring mixture to a full boil for 5 minutes, stirring constantly. 4. Remove from heat and stir in chocolate chips until melted and thoroughly combined. 5. Beat in marshmallow crème and vanilla extract. 6. Transfer fudge to the prepared pan & let cool before cutting into squares.
SMITH FAMILY DRINK by Ryan Smith
KAREN RAPPE’S DIP by Karen Rappe
Whiskey of choice Short (or tall) glass Ice - optional INGREDIENTS
INSTRUCTIONS 1. Pour whiskey 2. Drink whiskey
Diced ham Softened block INGREDIENTS
INSTRUCTIONS 1. Mix together 2. Eat on crackers
of cream cheese
Dill pickle relish Crackers
"A classic in the Smith household!” - Ryan Smith
"Tastes like a ham-pickle-rollup" - Karen Rappe
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