From Joanna Bouldin (of caramel corn recipe fame)

Chicken and Dumplings

From Joanna Bouldin

• 2 cups brown sugar
• 2 sticks (1/2 pound) butter
• 1/2 cup light (white) corn syrup
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar
• 6 quarts popped popcorn – (use about 1 cup unpopped kernels

(Preheat oven to 250.) Mix brown sugar, butter, and corn syrup and bring to a boil. Whisk in baking soda and cream of tartar. Pour over popcorn and stir. Bake at 250 for an hour, stirring every 15 minutes. Cool on wax paper.

Disney 2010 Favorites

Various shots from Fountain City UMC’s Fall Fest, as well as trick-or-treating on the 31st.

Halloween 2010

Family: Jennifer Smiddy

1 cup sour cream
3oz cream cheese
16 oz can refried beans
1/2 cup Picante sauce
2 tsp chili powder
1/2 tsp cumin
2 cups cheese (Cheddar and Jack)

Blend top 6 ingredients together. Spray a large casserole dish with
non-stick spray. Layer dip with 1 cup each cheddar and Monterey jack cheese.
Bake at 350 for 20 minutes. Serve hot with nacho chips.

Family: Nanoo

3 cups boiling water
4 regular size tea bags (or one family size)
3/4 cup sugar
4 cups cold water
1 cup orange juice
1 cup pineapple juice
1/4 cup lemon juice

Pour boiling water over tea bags and let steep 5 minutes. Remove and discard tea bags. Stir in sugar until dissolved. Stir in cold water and juices. Serve over ice. Makes 2 quarts.

Family: Nanoo (from her niece Patsy Ernst)

1 hard cabbage (small to medium) grated
small green pepper, chopped
Med. sweet onion, chopped
1 small jar chopped pimentos
1 heaping Tbsp. mustard seed
salt to taste
2 cups water, heated
1/2 cup Splenda (or sugar)
1 cup white vinegar

Add vinegar and sugar to water. Pour over cabbage mixture and stir well. Refrigerate overnight.

From: Melinda Ryan

6 chicken breasts cooked in salted water
16 oz. sour cream
2 cans Cream of Chicken soup
2 tsp poppyseed
1 stack of Ritz crackers
1 stick of melted butter

Mix chicken soup and sour cream, then mix in chicken (cut in bite-size pieces or shredded). Put in greased casserole dish. Crush the crackers and sprinkle on top; add poppyseed. Drizzle melted butter over the crackers. Bake at 300 for 30-40 minutes.

From: Julia Bentley (via Leslie Graves)

4 lbs red new potatoes
4 cups heavy whipping cream
2 – 5 oz packages of boursin cheese with herbs (you can get this in the specialty cheese section of Kroger or Sam’s Club) Salt, pepper, parsley

Grease baking dish. Wash, pat dry, and thinly slice 1/2 of the potatoes (with the skins on) and place in baking dish. Heat cream and cheese over medium heat, until cheese is melted (begin this process while you are slicing potatoes – you do not have to bring the cream to a boil). Pour 1/2 of the liquid mixture over the potatoes. Sprinkle with salt, pepper, and parsley. Repeat this process.

Cover and bake at 350 about 1 hour. Uncover and bake another 30-45 minutes until slightly brown on top and potatoes in center are tender.

I find that this will feed about 14 people.