Pot Pie

3 c. chopped meat of choice (chicken, beef, turkey)
veggies of choice (potatoes, carrots, broccoli, peas, onions, etc.)
1 T. worchestershire sauce
salt and pepper to taste

Combine all in a saucepan. Cover with water and cook until veggies are soft and meat is tender. Drain water. Pour all into a 9x13 pan. Combine with gravy flavor of choice (chicken, turkey, brown, mushroom).

Crust:
1 c. flour
1/4 t. salt
1 t. baking powder

Mix and cut in 1/2 c. shortening.

1 egg, beaten
3 T. milk

Mix with a fork and add to flour mixture. Stir gently until combined. Roll out like a pie crust. Top the chicken and veggie mixture. Bake at 375 degrees for 35-40 minutes.

Lime Slush

12 oz. can minute maid limeade
2 c. sugar
7 c. water
4 drops green food coloring

Mix all and pour into freezer bag. Freeze. When ready to use, remove from freezer and let sit for 5-10 minutes. Break it up in bag and put in a punch bowl. Add 1/3 of a 2 liter bottle of sprite.

Janalee's Macaroni Salad

1 lb. small macaroni, cooked and drained
2 c. (or less) chopped celery
1- 4 oz. jar chopped pimentos
1/2 c. green onions
3 hard boiled eggs, chopped
1 c. mayo
1/2 c. sour cream
1 T. lemon juice
1/4 c. sweet pickle relish
salt and pepper to taste

Combine all. Serve warm or chilled.

Nicole's Broccoli Salad

chopped broccoli
shredded cabbage
chopped celery
craisins
toasted slivered almonds

Eyeball the ingredients according to how much you want to make.

Dressing:
Start with 1/3 c. greek yogurt and add mayo to make a full cup. Add 2 T. vinegar and 1/8 c. sugar. Mix well. Gently toss with the salad. Add the almonds right before serving.

Courtney's Rice

You have to follow this recipe exactly as written.

4 c. rice (cooked in a rice cooker)

1/2 c. butter
1/4 c. olive oil
2 chopped onions (saute in the butter and oil)

Add:
2 t. season salt
8 chicken boullion cubes
1/2 c. lemon juice

Mix gently with rice and serve.

Spiced Wedding Punch

2 lbs. sugar
16 cups water
1 bengal spice tea bag*
1 apple spice tea bag*
2 cups lemon juice
2 cups orange juice (not concentrate)
8 cups ginger ale
sliced oranges and lemons

Heat sugar with 1/2 of the water. Add tea bags and steep for 10-15 minutes. Add everything else except oranges and lemons and stir well. Serve warm with lemon and orange slices floating on top.

*these are herbal teas. You can use a sweet & spicy one or an orange spice one as well.

Grandma Stahle's Caramels

4 cups sugar
1/2 lb. butter
2 cups white corn syrup
2 tall cans evaporated milk
2 t. vanilla

Stir sugar, butter, and syrup in a heavy pan. Cook over medium heat until mixture boils well. Add evaporated milk a little at a time so mixture doesn't stop boiling. Stir constantly with a wooden spoon. Cook to 230 degrees. Remove from heat and add vanilla. Do not scrape sides or bottom of pan into finished caramel. Pour into buttered pan and cool. Cut into small squares and wrap each piece in waxed paper.