Recipe from Grace Schumann - May

Crock Pot
2 1/2 -3 lbs. of round ground chuck
Add:    1 Cup of Carrots
            1 Cup of Celery
            1 Cup of tomatoes
            1 Cup of potatoes
Seasoning – Pot Roast in package
Cook for 8 hrs.
 
Grace says this is easy and delicious!!!

Rice Pudding - July

By:  Agnes Johnson

1 bag of Success Rice or 1 cup uncooked Rice
3 cups Milk
4 eggs
¾ cup sugar
Sprinkle nutmeg

Mix together the first 5 ingredients.  Pour into bowl and sprinkle with nutmeg.
Bake at 350 degrees for 50 to 60 minutes.

Shrimp and Scallops Stroganoff - July

2 lbs. jumbo or large shrimp
1 lb. sea scallops
1 lb. medium size mushrooms
Margarine or Butter
2 tbsp dry sherry
2 tbsp all-purpose flour
1/8 tsp pepper
1 envelope chicken flavor bouillon
1 8-ounce container sour cream
2 tsp chopped parsley for garnish

About 50 minutes before serving

Shell and devein shrimp; rinse with running cold water.  Rinse scallops to remove sand from crevices.
Pat shrimp and scallops dry with paper towels. 
Slice mushrooms
In nonstick 12 inch skillet over medium high heat, 2 tbsp of margarine or butter (1/4 stick)- cook shrimp, stirring frequently, until shrimp turn opaque throughout, about 5 minutes.  With slotted spoon, remove
shrimp to bowl.
In drippings in skillet, cook scallops, stirring frequently, until scallops turn opaque throughout, about 5 minutes.  With slotted spoon remove scallops to bowl with shrimp. 
In same skillet add 1 tbsp of margarine or butter, mushrooms and sherry, stirring frequently until mushrooms are tender. 
In cup – stir flour, pepper, bouillon and 1 cup water until blended; stir into mushroom mixture, stirring constantly until sauce boils and thickens slightly.  Reduce heat to low; stir in sour cream until blended.  Return shrimp and scallops to skillet and cook over low heat, stirring constantly, until shrimp and scallops are hot (do not boil).  Pour mixture into serving bowl; garnish with chopped parsley.
Makes 10 Main-dish servings.

Chicken Breast - June

By: Kathleen Kelly

½ cup parmesan cheese
1 cup Greek yogurt-plain
1 tsp garlic powder
1 ½ tsp seasoning salt
½ tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 minutes

Cauliflower Pancakes - June

By: Diane Dino

1 head cauliflower
2 eggs
¾ cup shredded cheddar
½ c. green onions
½ tsp. cayenne pepper
Salt
 Oil

Cook cauliflower, mash and set aside until cool, then add all ingredients.  
Form into pancake and fry until golden brown.