Curried Orzo and Chicken Salad

Contributor: Unknown
2002 Cowley Cookbook

One whole boneless, skinless chicken breast, cooked and chopped
1 1/2 cup orzo, uncooked
1 T unsalted butter
2 tsp curry
2 cup chicken broth
1/2 cup cucumber, peeled, seeded and diced
1/2 green pepper, diced
2 scallions, sliced
1/3 cup raw peas
6 oz. jar marinated artichoke hearts, undrained
1/4 cup mayonnaise

Brown the orzo in butter. Add curry powder and broth and boil until pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and pasta together. Combine mayo and artichoke liquid together to make a dressing. Toss the pasta and dressing together. Add chicken and serve.

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Corn Salad

Contributor: Sylvia Gams (from Chuck Homewood)
2002 Cowley Cookbook

2 cans Mexican corn
green onion
green pepper
1 cup mayonnaise
Fritos

"This is so good. She used the frozen Mexacali corn and added onion and pepper, then the mayo. Right before serving, stir in a bunch of Fritos." 

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Bean Salad

Contributor: Enid Sanderson (from Peggy Bennion, Cody Stake)
2002 Cowley Cookbook

1 (15 oz) can green beans, drained
1 (15 oz) can wax beans, drained
1 (15 oz) can kidney beans, drained
1 cup chopped celery
1 small green pepper, chopped
1 small onion, chopped or some cauliflower

Dressing:
3/4 cup sugar
1/4 cup salad oil
1/2 cup vinegar
1 1/2 tsp salt
1/2 tsp pepper

Combine all ingredients.  Heat dressing on stove util sugar dissolves. Chill, serve.

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Seafood Pasta Salad

Contributor: Carol Brimhall
2002 Cowley Cookbook

1/2 cup mayonnaise
1/4 cup zesty Italian dressing
1/4 cup Parmesan cheese
2 cups cooked corkscrew noodles
1 1/2 cups crab
1 cup broccoli
1/2 cup chopped tomato
1/4 cup green onion, chopped

Mix together mayonnaise, dressing and Parmesan cheese. Set aside. In a large bowl, mix together noodles, crab, broccoli, tomato and green onion. Pour dressing over. Mix well. Chill.

Note: this is very good without the crab also. 

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Onion Rings

Contributor: Lois Beddes
2002 Cowley Cookbook

4 medium onions, sliced 1/4" thick and separated into rings.

Put in cold water and set for 30 minutes.  Mix following in a small bowl:

3/4 cup flour
1 egg, beaten
2/3 cup milk
1 tsp salt
1 T vegetable oil

Drain onions, pat dry.  Dip onions in batter and fry in hot oil.

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Potato Snack - Low Fat & Nutritious

Contributor: Josephine Crosby
2002 Cowley Cookbook

Scrub potatoes thoroughly. slice each potato 1/8" - 1/4" thick.  Put on pan that has cooking spray on it, single layer only. Spray the potatoes, then season to taste with salt, seasoning salt, etc.

Bake until they are almost a little crispy.  Eat like a french fry.

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Yuletide Crab Puffs

Contributor: Lori Ann Sibbett
2002 Cowley Cookbook

1 lb. flaked crab meat
2/3 cup celery, chopped
1/2 cup onion, finely chopped
4 hard-boiled eggs, finely chopped
2 T chili sauce
salt and pepper to taste
1 T fresh parsley, minced
1 1/2 or 2 cups mayonnaise

Mix above ingredients together until well blended, adding enough mayonnaise to make the mixture bind together. Refrigerate this mixture until shortly before serving. You will use this mixture to fill the puffs (recipe below).  Yields 4 cups filling.

Puffs:
1 cup water
1/2 cup butter
1 cup flour, sifted
4 eggs

Bring water to a boil; add butter. Stir this mixture until butter i melted. Add flour, stirring until dough forms a ball. Cool dough mixture. Beat eggs in a separate bowl, until very thick and lemon colored. Stir eggs into cooled dough and mix thoroughly. Drop onto a baking sheet by teaspoonfuls. Bake for 15 minutes at 400 degrees. Cool puffs on rack.

Slice and fill with crab mixture just before serving. Do not fill puffs very far in advance of serving; the result will be soggy puffs.

This recipe can be made ahead of time, filling just before serving. Puffs can be frozen for later use.

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Fried Rice

Contributor: Sylvia Gams
2002 Cowley Cookbook

2 eggs
pinch salt
1 T butter
1 cup cooked rice
1 tsp soy sauce
1/4 cup green onion (chopped)
1 tsp chicken broth
dash pepper
1/2 tsp sesame oil
1/4 cup frozen peas

Beat eggs with salt. heat butter in wok over medium heat. Pour in beaten eggs. Cook as one piece (omelet style) until done. Remove cooked eggs from wok and set aside.

Heat 2 T oil in wok. Add rice, stir-fry for about 2 minutes.  Add green onions and continue to stir fry rice for about 3 minutes. Add chicken broth, remaining salt and soy sauce. Stir to mix well. Stir in pepper and sesame oil.

Take eggs and cut into thin strips about an inch long. Add egg strips and peas to rice. Heat and serve.

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Honey Lemon Carrots

Contributor: Lois Beddes
2002 Cowley Cookbook

Peel and slice carrots and cook until tender in salt water. Drain and add some honey and lemon juice (about a teaspoon) and margarine.  Simmer for a few minutes. Good!

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Fried Cabbage

Contributor: Wilma Anderson
2002 Cowley Cookbook

2 slices bacon
2 quarts coarsely shredded cabbage
1/4 tsp salt
dash of pepper
2 T vinegar
2 T water

Fry bacon until crisp; remove from pan. Add all other ingredients to fat in pan. Cover and cook over low heat, stirring occasionally, 20 to 25 minutes, until cabbage is tender. Crumble bacon over top.

Makes 6 servings.

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Hashbrown Scalloped Potatoes

Contributor: Jolene Lynn
2002 Cowley Cookbook

2 lb. frozen hashbrowns
1 pint sour cream
2 cans cream of chicken soup
1 chopped onion
1/2 lb. margarine
6 oz. shredded cheese or 2 cans cheddar cheese soup

Bake at 350 degrees for 1 hour.

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Savory Dip

Contributor: Beth Sibbett
2002 Cowley Cookbook

1 package (8 oz) cream cheese, softened
1/4 cup milk
1 package (.7 oz) Italian salad dressing mix

Combine ingredients, mixing until smooth. Peel variety of vegetables: carrots, cucumbers, zucchini and serve with dip.  Yield: 1 1/4 cups.

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Fried Potatoes

Contributor: Lori Ann Sibbett
2002 Cowley Cookbook

1 package Lipton dried onion soup mix
1 cup of butter
5-6 large potatoes

Cut potatoes into cubes, fry in butter until almost done. Coat potatoes with the soup mix and finish frying the potatoes covered. Can put diced chicken in and bake covered at 350 degrees for an hour in oven for 1 1/2 hours.

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Simple Mashed Potatoes

Contributor: Lori Ann Sibbett
2002 Cowley Cookbook

garlic salt or garlic powder
onion salt or salt and pepper
1 cube butter or margarine

Cook your potatoes, drain, then add butter while mashing with masher. Add seasonings and milk until creamy and it looks right. You can add dried onions or chicken bouillon for flavoring also.

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Sliced Baked Spuds

Contributor: Lori Ann Sibbett
2002 Cowley Cookbook

4 medium spuds
3 T melted butter
1 tsp. salt
1/2 tsp. parsley, chives, sage
4 T cheese
1 1/2 T Parmesan cheese

Clean spuds; slice into thin slices; fan spuds in bottom of pan. Sprinkle with herbs and butter. Bake at 425 degrees for 50 minutes.

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Texas Baked Beans

Contributor: Lori Ann Sibbett
2002 Cowley Cookbook

1/4 lb. crisp bacon, crumbled
1/4 cup brown sugar
1/4 cup molasses
1 large can pork 'n beans

Drain and rinse pork 'n beans (not thoroughly). Put in crock pot for a few hours.

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Fried Rice

Contributor: Lori Ann Sibbett
2002 Cowley Cookbook

Cook 2 cups rice with 3 3/4 cup water in microwave for 30 minutes.

Stir fry:

4-6 slices bacon, cut in small pieces
1/2 medium onion, chopped
6 eggs (scrambled)

Add rice to fried ingredients and add soy sauce. Let simmer for 5 minutes before serving.

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Calico Beans

Contributor: Sharon McCracken
2002 Cowley Cookbook

1 can kidney beans-drained
1 can butter beans-drained
1 can pork 'n beans
1 cup brown sugar
1 cup ketchup
2 T vinegar

Brown onion, 1/2 lb bacon and 1 lb hamburger. Add all ingredients and bake for 1 hour

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Nauvoo Potatoes

Contributor: Shirlee Haire
2002 Cowley Cookbook

Melt 1/4 cup margarine and mix with 2 cans cream of chicken soup.

1 pint sour cream
1/2 cup minced onions
1 cup grated cheese
1 (32 ounce) bag of thawed hash browns

Put into a 13x9x2" casserole dish.  Melt at least 2 T margarine and mix with 1 1/2 cup corn flakes.  Put on top of mixture.

Bake 1 hour and 15 minutes at 350 degrees.

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Dressing

Contributor: Shelly McCracken
2002 Cowley Cookbook

4 cups dry bread crumbs
1/2 onion, cut up
1/4 to 1/2 cup melted margarine
1/2 tsp salt
1/2 tsp Watkins sage
1 egg

Heat 1/4 to 1/2 water in butter pan with a handful of raisins in water. Mix together and stuff in bird.

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