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

Directions
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
lettuce
tomatoes
onion
sour cream
olives
salsa

Directions
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

Ingredients
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

Directions
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

Ingredients
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

Directions
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

Ingredients
loaf
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

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

Directions
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

Ingredients
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

Directions
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

Ingredients
12 lb. boston butt, cooked and shredded

Sauce
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

Directions
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!

Oven Fried Fish

App & Osborne Family Cookbook 2004
Cathy Johnson

Ingredients
1/2 C Bisquick
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
2 Tbsp. margarine
2 lb. fish filets

Directions
1. Preheat oven to 425 degrees.
2. Heat margarine in 9×13 pan until melted.
3. Pat fish filets dry.
4. Combine Bisquick, salt, pepper and paprika. Coat fish with Bisquick mixture.
5. Place fish in pan with melted butter. Bake for 10-12 minutes; turn and bake for an additional 10-15 minutes or until flaky.

Salsa Biscuit Chicken

App & Osborne Family Cookbook 2004
Holly Steimel

Ingredients
2 boneless, skinless chicken breast halves
1 onion, chopped
1 C salsa
2 C shredded cheddar cheese
1 can refrigerated biscuit dough

Directions
1, Preheat oven to 350 degrees. lightly grease a cookie sheet.
2. Bring a pan of lightly salted water to a boil. Add chicken breast and boil until easily shredded, about 20 minutes.
2. Saute onion in a medium saucepan until soft. Remove from heat and stir in salsa, then stir in cheese until melted. Add chicken and mix all together.
3. Roll out biscuits individually. Top with chicken mixture and then roll up, secure with toothpicks and place on cookie sheet.
4. Bake for 10-12 minutes.

Diced Chicken Casserole

App & Osborne Family Cookbook 2004
Karen Kindred

Ingredients
3 C chopped chicken or turkey, cooked
2 C chopped celery
1 small onion, finely chopped
2 C mayonnaise (I don’t always use this much)
1 can mushroom pieces and stems, drained
1 can water chestnuts, drained and sliced
dash of black pepper
Pepperidge Farms herb seasoned stuffing (half a bag)
1 stick butter

Directions
1. Preheat oven to 350 degrees.
2. Mix together chicken, celery, onion, mayo, mushrooms, water chestnuts and pepper. Place in 2 quart casserole dish.
3. In a large skillet, melt butter and lightly fry stuffing. Spread stuffing over casserole.
4. Bake uncovered for 30 minutes or until bubbly.