Ultimate homemade vanilla ice cream
INGREDIENTS

• 8 eggs, beaten or 2 cups egg substitute
• 6 cups sugar
• 3 tablespoons vanilla
• 1/2 gallon whole milk
• 3 1/2 pints whipping cream
• 1 pint half-and-half cream

DIRECTIONS
Combine all ingredients and freeze in ice cream freezer.

OR, if you prefer to cook the eggs:

Heat the milk and sugar in a large pot on the stove.
Add a small amount of the mixture to the beaten eggs to heat.
Then slowly stir eggs back into the milk mixture on the stove.
Allow to cool, then add remaining ingredients and freeze.
Martha P.
Alpine, Texas

Appetizers	Side Dishes
Salads	ice cream
Main Dishes	Other

Empty Dish Queso
INGREDIENTS

• 1 block of Velveeta
• 1 can of Rotel ( can use mild, or tastes great with the cilantro & lime rotel as well)
• 1 can of cream of mushroom soup
• 1 bag of tortilla chips of your choice
• 1 1lb. package of breakfast sausage (Jimmy Dean’s)

DIRECTIONS
In a skillet, brown your sausage. While that is browning cut of the block of Velveeta in small cubes and place in your crock pot. Open your can of Rotel and Cream of Mushroom Soup and put those in the crock pot with your cheese. Once your sausage is brown, drain the excess grease and put in your crock pot and put on low and let them melt together. *if your queso isn’t creamy enough you can add 1 cup (more or less to your taste) of milk. A sure-to-please-any-crowd appetizer.
Cindy Z.
Boerne, Texas

Ham & Cheese Ring
INGREDIENTS

• 1 lb. Frozen White Bread
• 6 oz. Shredded Cheddar Cheese
• 6 oz. Shredded Swiss Cheese
• 6 oz. Chopped Cooked Ham
• 1 tbsp. Melted Butter

DIRECTIONS
Let dough thaw until pliable. Roll dough out on floured board. Sprinkle ham and cheese on dough. Roll up on greased cookie sheet; form a ring; seal together. Make 1 inch slashes; brush with butter. Let rise until doubled in size.

Bake @ 350 degrees 20-25 minutes.

Marcia C.
Boerne, Texas

Parmesan Bites
INGREDIENTS

• 1 – 8 oz. package cream cheese, softened
• 1 C. grated parmesan cheese
• 2 – 8 oz. can refrigerated crescent rolls
• 1 C. chopped red pepper
• ¼ chopped fresh parsley

DIRECTIONS
Preheat oven to 350 degrees.
Mix cream cheese and ¾ C. of cheese, until well blended.

Separate crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 tbsp. of cream cheese mixture on each rectangle; top with red pepper and parsley. Fold long end of dough up over filling. Cut each into 4 equal size squares. Place seam sides down on baking sheets. Sprinkle with remaining ¼ C. parmesan cheese.

Bake: 13-15 minutes or until golden brown
Marcia C.
Boerne, Texas

Barbeque Beef Brisket
INGREDIENTS

• 6-8 lbs Trimmed Beef Brisket
• One 4oz Bottle Liquid Smoke
• Garlic Salt to Taste
• Onion Salt to Taste
• Celery Salt to Taste
• Worcestershire Sauce to Taste
• Salt and Pepper to Taste

DIRECTIONS
Place meat in long shallow pan and cover with liquid smoke and sprinkle generously with garlic, onion, celery salt. Refrigerate overnight.

Next day, sprinkle generously with Worcestershire, salt and pepper. Cover with foil and bake at 275 degrees for 5 hours. Using your favorite barbeque sauce, cover brisket and bake an additional hour with foil off.

Cool and serve sliced with the sauce. This freezes well too.
Donna A.
San Antonio, Texas

Chicken Pot Pie
INGREDIENTS

• ¼ Cup Chopped Onion
• ½ Cup Chopped Celery
• 2 Tbsp Butter
• 2 10 ¾ oz. cans Cream of Chicken Soup
• 4 oz. Grated Cheddar Cheese
• 16 oz. Can Peas and Carrots
• Pastry for Double-Crust 9”pie

DIRECTIONS
Sauté onion and celery in butter until tender.

Combine with soup, chicken, cheese, peas and carrots.

Bake 1 crust in 325 degree oven for 2-3 minutes. Take out and pour mixture into baked shell. Cover with remaining shell, crimp edges to seal. Cut slits in crust to vent.

Bake at 325 degrees for 45 minutes.

Makes 6 servings.
Sarah B.
Boerne, Texas

Green Chicken Enchiladas
INGREDIENTS

• 3-4 Boneless Chicken Breasts
• Salt and Pepper
• Chicken Bouillon
• Chopped Onions
• 1 Small Can Chopped Green Chilies
• 1 Can Rotel
• Dozen or More Corn Tortillas
• Monterey Jack Cheese (Big Block or So)
• 2 Small Cans Green Enchilada Sauce

DIRECTIONS
Boil 3-4 Boneless Chicken Breasts until chicken shreds. Season with salt, pepper, bouillon, and chopped onion while boiling. Pour off most juice and reserve if needed, but leave enough in with the chicken to cook down as you add the Rotel and green chilies. Cook until juice is almost gone.

Warm Corn Tortillas (thick ones are better) in foil in oven on 350 degrees.

Put enchilada sauce on bottom of pan. Place cheese and shredded chicken in warm tortillas. Roll and line up in pan. Pour remaining sauce on top, making sure all are moistened. Then top with more cheese.

Cooke at 350 degrees for 15-20 minutes.
Cathy M.
Boerne, Texas

Italian Roast
INGREDIENTS

• 4 to 6 lb. rump roast
• ½ tsp. basil
• 1 tsp. salt
• 1 tsp. Italian Seasoning
• 1 large onion, chopped
• 1 tsp. Accent
• 1 tsp. onion salt
• 1 tsp. pepper
• 1 tsp. garlic salt
• 1 tsp oregano

DIRECTIONS
Place roast in roaster; fill ½ full of water; add salt & onion; cover & cook @ 325 until tender.
Remove from oven & let stand overnight in broth.
Next Day: remove fat from broth and strain. To strained liquid add remaining ingredients; bring to a boil & remove from stove. Slice meat very thin & place in roaster covered with boiled liquid. Cover roaster & bake 30 minutes @ 350.
Can be reheated later in crock pot.
Marcia C.
Boerne, Texas

King Ranch Casserole
INGREDIENTS

• 1 Bell Pepper Chopped
• 1 Can Rotel Chopped
• 1 Bunch Green Onions Chopped
• 1/3 to ½ Pound of Mild Cheddar Cheese Grated
• 1 Can Cream of Mushroom Soup
• 1/3 to ½ Pound of Monterey Jack Grated (w/ jalapeno if desired)
• 1 Can Cream of Chicken Soup
• Spanish Pimento-Stuffed Olives (optional)
• 1 ½ Cups Chicken Broth
• Dozen (or so) Corn Tortillas Quartered
• 1 Teaspoon Ground Cumin
• Cubed Boiled Chicken (3 cups or so)
• 1 ½ Tablespoons Chili Powder
• Garlic Salt to Taste

DIRECTIONS
Sauté bell peppers and green onions in oil

Add: soups, broth, and spices. Stir until mixed well. Add Rotel

Spray 9x13 casserole dish

Layer twice in this order: Corn Tortillas, Chicken, Sauce, and Cheeses.

Bake at 325 degrees for 20-25 minutes until hot and bubbly.

Cathy M.
Boerne, Texas

Shrimp Paesano
INGREDIENTS

• 2 lbs. Large Shrimp, Clean and Deveined
• Half and Half
• 1 Stick Butter
• 1 Egg
• 1 or 2 Cloves, Minced Garlic (can use garlic salt or powder)
• Chives
• Chopped Parsley
• Lemon

DIRECTIONS
Preheat oven to 250 degrees.
Soak Shrimp in Half and Half for 10 min.
Drain and dredge in flour
Sauté in oil over medium heat – 5 min. DO NOT TURN!
Remove and place on baking sheet in preheated oven.

Sauce: 1 egg yolk
1 stick butter
Garlic
Chives
Chopped Parsley
Juice of ½ Lemon
Mix egg yolk and lemon juice in heavy sauce pan. Add ½ stick of butter; stir over LOW HEAT until melted. Add garlic and remaining stick of butter. Stir briskly until butter melts and sauce thickens. Add chives and parsley. Pour over shrimp.
Marcia C.
Boerne, Texas

Tuna Casserole
INGREDIENTS

• 1 pkg. (8oz) wide noodles
• ½ cup (1 stick) butter
• 5 tbsp. flower
• 1 tsp. salt
• ¼ tbs. pepper
• 2 ½ cups milk
• 1 pkg. (8oz) cream cheese
• 1 can (7oz) tuna, drained.
• ½ cup sliced pimento stuffed olives
• 2 tbsp. cut chives
• 1 pkg. (6oz) sliced Munster cheese
• 1 ½ cups soft bread crumbs (3 slices)

DIRECTIONS
Cook noodles, drain. Melt 5 tbsp. of butter in saucepan, stir in flour, salt and pepper. Cook, stirring constantly until bubbly. Add milk and boil 1 minute. Slice cream cheese into sauce, stir until melted, then add tuna, olives and chives. Pour 1/3 sauce into greased 10 cup baking dish, then layer on top ½ noodles, ½ sauce, 2 slices cheese, remaining noodles, ½ sauce remaining cheese and sauce. Melt remaining 3 tbsp butter (in measuring cup in microwave) Add bread crumbs, toss with fork. Sprinkle over mixture. Bake at 350 degrees for 30 minutes or until bubbly. ENJOY!
Sara W.
Boerne, Texas

Bobbies Orange Salad
INGREDIENTS

• 1 Large Carton Small Curd Cottage Cheese
• 1 Small Box Orange Jello
• 1 Large Tub Cool Whip
• 2 Large Cans Mandarin Oranges, Drained

DIRECTIONS
Place cottage cheese in large bowl. Sprinkle Jello over the cheese and stir until blended. Fold in the cool whip and oranges. Chill several hours or overnight.
Bobbie K.
San Antonio, Texas

Mandarin Orange & Avocado Salad
INGREDIENTS

• Sugared Almonds:
• 3 Tbsp Sugar
• ½ Cup Sliced Almonds
• Salad:
• 1 Spring Mix Salad Bag
• 1 Baby Spinach Salad Bag
• 4 Green Onion, Chopped
• 1 Large Avocado, Cubed
• ¼ Cub Dried Cranberries
• Dressing:
• 1/4 Cup White Wine Vinegar
• ½ Cup Blue Cheese
• ½ Cup Vegetable Oil
• 1/4 Cup White Wine Vinegar
• 1/4 Cup Sugar
• 1 Tsp Salt

DIRECTIONS
Sugared Almonds:
Sauté in nonstick skillet over medium high heat until well coated. Pour onto foil to cool. Sprinkle with a little coarse salt while hot. Break apart to put on top of salad.

Dressing:
Blend together in shakable bottle. Chill. Toss with salad just before serving.

(Makes enough for 2-3 salads)
Cathy M.
Boerne, Texas

Shoepeg Corn Salad
INGREDIENTS

• 1 Can Shoe Peg Corn, Drained
• 1 Can French Peas, Drained
• 1 Can French Cut Green Beans, Drained
• 1 C. Chopped Celery
• 1 C. Chopped Pepper
• ½ C. Chopped Onion
• 1 Large Jar, Diced Pimentos
• ¾ C. Apple Cider Vinegar
• ¾ C. Sugar
• 1 tsp. Salt
• ½ tsp. Pepper
• ¼ C. Salad Oil

DIRECTIONS
Drain and place the first seven ingredients in a bowl.

Boil last five ingredients together until sugar is dissolved. Pour over vegetables and chill well.

Marcia C.
Boerne, Texas

Twenty-Four Hour Salad
INGREDIENTS

• Ingredient Set 1:
• Egg Yolks
• ¼ C sugar
• ¼ C cream
• Juice of Two Lemons
• 1/8 t. Salt
• Ingredient Set 2:
• 2 Cans Chunk Pineapple Drained
• 2 Cans Queen Anne Cherries Drained
• ½ lb. Mini Marshmallows
• ½ lb. White Seedless Grapes halved
• 1 Cup Heavy Cream Whipped

DIRECTIONS
Cook ingredient set 1 in double boiler until thick. Stir constantly while thickening.

Chill and then add ingredient set 2.

Chill for 24 hours and serve on lettuce with a dollop of mayo.
Donna A.
San Antonio, Texas