Garden Salad

App & Osborne Family Cookbook 2004
Margie App

2 pkgs. frozen California blend vegetables
1 C chopped onion
1 C green pepper

1. Mix the above ingredients together in a bowl.
2. In a separate bowl, mix together:

1 C sugar
1/2 C oil
1/2 C vinegar
salt and pepper

1. Pour over vegetables and refrigerate overnight.

Taco Salad 2

App & Osborne Family Cookbook 2004

1 lb. hamburger
1 can kidney beans, drained
5 tomatoes, chopped
1 head of lettuce, torn into bite size pieces
1 C grated cheddar cheese
1 onion, chopped

1. Layer each of the above ingredients in a serving bowl.
2. Serve with tortilla chips and dressing,

1 small bottle 1,000 Island dressing
1 small jar mild taco sauce
1/2 tsp. powdered taco seasoning

1. Mix all ingredients. Serve with taco salad.

Mixed Vegetable Salad

App & Osborne Family Cookbook 2004
John and Nancy App

Wash and Rinse:
1 (15 oz.) can Veg All original mixed vegetables
1 (15 oz.) can Bush’s red beans
Add to the above:
1/2 C chopped celery
1/2 C chopped onion
1/2 C chopped green peppers
Combine in saucepan over medium heat:
3/4 C sugar
1 Tbsp. cornstarch
1/2 C vinegar
Bring to a boil, stirring constantly until thick. Cool and pour over vegetables. Mix well.

BLT Salad

App & Osborne Family Cookbook 2004
Pat Osborn Scott

2 C mayonnaise
1/3 C lemon juice
1 Tbsp. chicken bouillon
1 1/2 Tbsp. sugar
1/2 C chopped green onions
1 Tbsp. seasoned salt
1 lb. bacon, cooked and crumbled
2 medium tomatoes, chopped
3/4 head of lettuce (can use packaged shredded lettuce)
16 oz. bow-tie pasta, cooked and drained

1. In large bowl, mix mayo, lemon juice, sugar, bouillon, onions and seasoned salt. Add pasta and mix well, then chill.
2. Just before serving, add bacon, tomatoes and lettuce and mix well.

Taco Salad

App & Osborne Family Cookbook 2004
Sandy Brock

1 lb. ground beef, browned and drained
1 can refried beans
1 pkg. taco seasoning
2/3 C water
2 C Colby Jack cheese, shredded
sour cream

1. Mix together ground beef, refried beans, taco seas
2. Line a 9×13 pan with 1 medium bag of Doritos, lightly crushed. Top with meat mixture. Cover with Colby Jack cheese.
3. Place under broiler for a few seconds to melt cheese. Top with lettuce, tomatoes, onion, sour cream, olives and salsa.

Country Style Pork Stew

App & Osborne Family Cookbook 2004
Bruce Fudge co-worker of Linda App

3/4 lb. boneless pork shoulder, trimmed
1 1/4 C water
1 1/4 tsp. instant chicken bouillon granules
1 (14.5 oz.) can tomatoes, cut up
2 small onions cut into wedges
1/2 C sliced celery
1 tsp. dried oregano
1 tsp. ground cumin
2 cloves garlic, minced
1 bay leaf
2 C yellow summer squash or zucchini cut into 1/2″ slices
1 (9 oz.) pkg. frozen, cut green beans
1 Tbsp. cornstarch
1 Tbsp. cold water

1. Cut meat into 1″ cubes. Lightly coat a Dutch oven with non stick cooking spray. Brown meat and drain any fat.
2. Add water and bouillon granules. Stir in the undrained tomatoes, onions, celery, oregano, cumin, garlic and bay leaf.
3. Bring to a boil; reduce heat and simmer 45-60 minutes or until pork is tender.
4. Stir in squash or zucchini and green beans. Return to boiling; reduce heat.
5. Simmer for 5 more minutes. Combine cornstarch and water; stir into pork mixture. Cook and stir until thickened and bubbly. Remove bay leaf and serve.

Pasta with Italian Sausage Sauce

App & Osborne Family Cookbook 2004
Cathy Johnson

12 oz. fettuccini noodles
1 lb. Italian sausage
1/2 lb. mushrooms, sliced
1/2 green pepper, chopped
1 small onion, chopped
2 cloves minced garlic
1/2 tsp. red pepper flakes
1 Tbsp. parsley
salt and pepper to taste
1 tsp. basil
1 jar spaghetti sauce
1 can crushed tomatoes

1. Cook and drain sausage.
2. In same saucepan, sauté garlic, green pepper and onion until soft. Drain then add all other ingredients.
3. Cook for 30 minutes. Cook pasta and serve with parmesan cheese.

Ham Loaf 2

App & Osborne Family Cookbook 2004
Cathy Johnson

2 eggs
2 lb. ham loaf mix (ground ham)
3/4 C soft bread crumbs
3/4 C milk
2 Tbsp. Ketchup
8 slices drained pineapple rings, save juice

1 C brown sugar
1/4 C pineapple juice
2 Tbsp. vinegar
2 Tbsp. prepared mustard

1. Preheat oven to 325 degrees.
2. Mix first 5 loaf ingredients together and divide into loaf pans.
3. Combine all glaze ingredients together.
4. Bake loaves for 30 minutes. Remove from oven and divide pineapple rings over loaves and baste with glaze. Bake another hour, basting every 20 minutes.

Ham with Mustard Sauce

App & Osborne Family Cookbook 2004
Aunt Martha

1 center slice of ham, 2″ thick
1 Tbsp. flour
2 Tbs. Coleman’s dry mustard
3 Tbsp. brown sugar
1 1/2 to 2 C milk

1. Preheat oven to 325 degrees.
2.Place ham slice in roaster and cover with flour, mustard and brown sugar.
3. Pour milk over top. Potatoes cooked around the meat are delicious.
4. Bake for 1 hour.

note: Ham that is already cooked is not as good as “Old Country Ham”. If you use 2 slices, double the dry ingredients. Aunt Martha put this in her church cookbook in honor of her Grandmother (Besse K. App). Two great ladies

Pork BBQ

App & Osborne Family Cookbook 2004
Sandy Brock

12 lb. boston butt, cooked and shredded

5 C catsup
5 C water
2 1/2 tsp. dry mustard
2 1/2 tsp. chili powder
5 tsp. celery seed
5 tsp. black pepper
5 tsp. salt
2 1/2 tsp. cayenne pepper

1. Mix all sauce ingredients; bring to a boil.
2. Mix with the meat; simmer for 15 minutes before serving.

note: This is very hot. Our church serves over 250 lb. each year at the county fair. You either love it dislike it very much!