Merry's Quick Lasagna

32 oz. jar tomato sauce (4 c.)

1 1/2 c. water

2 large eggs

1/4 c. grated Parmesan cheese

1 lb. uncooked lasagna noodles

1 garlic clove, pressed

1 t. dried oregano

2 c. (15 oz.) part skim ricotta cheese

1/4 t. nutmeg

1 lb. (5 c.) grated mozzarella cheese

Preheat oven to 350. Combine sauce, garlic, water, and oregano. In a separate bowl, beat eggs. Combine ricotta cheese, Parmesan cheese, and nutmeg. Pour sauce in greased pan. Alternating the lasagna, sauce, cheese mixture, and mozzarella, make 3 layers. Top with mozzarella. Cover with foil. Bake 1 hour. Remove foil and bake 15 more minutes. Let stand 10 minutes before cutting.

*This can also be covered with foil, and refrigerated for 24 hours if needed.

Cheesy Sausage and Egg Pie

1 c. fully cooked sausage, drained

5 bacon strips, cooked and crumbled

3 T. chopped onion

1 c. milk

2 eggs, beaten

3/4 c. shredded swiss cheese

3/4 c. shredded cheddar cheese

3 T. chopped green pepper

1/4 c. biscuit mix

salt

In a greased 10" quiche dish or pie plate, layer sausage, swiss cheese, bacon, cheddar cheese, onion, and green pepper. Place remaining ingredients in blender in this order: milk, biscuit mix, eggs, salt, pepper. Blend 30-40 seconds. Pour over meat, cheese, and vegetables. DO NOT STIR! Bake uncovered at 350 for 30-40 minutes or until pie sets and lightly browns. Let stand for 5 minutes before cutting. Makes 8 servings.

Chicken Spaghetti

whole chicken

1 lb. box Velveeta cheese

water

8 oz. pkg. spaghetti or mini shells

1 can (10 oz) Ro-tel tomatoes, partially drained

Boil chicken in Dutch oven until cooked. Take chicken out of water. Add spaghetti to that water. Chop up chicken. Melt cheese in microwave. Add tomatoes to cheese. Add all this to chicken. Add cooked & drained spaghetti. Mix together. Place in 9x13 dish and serve.

Kathy's Meatloaf with Mushroom Gravy

2 lbs. ground beef

6 garlic cloves, minced (optional)

1 medium onion, chopped

2 eggs

4 oz. mushrooms, sliced or chopped

1 envelope beefy mushroom gravy mix, dry

2 c. cold water

1 envelope beefy onion soup mix, dry

1 t. salt

1/2 c. catsup

1 c. one minute oats, dry

1 T. margarine

2 T. flour (more if you like thicker gravy)

Preheat oven to 350. Mix together: ground beef, dry beefy onion mix, garlic, salt, onion, catsup, eggs, and oats. Pat into a loaf pan. Press edges away from sides with spatula. Bake for 30 minutes. Remove grease from pan with squeeze baster. Bake another 15-20 minutes, until thermometer inserted into the center registers 140 degrees. Remove grease. Slice and arange pieces on a serving dish. Saute mushrooms in margarine until tender. In a medium sauce pan, mix dry beefy mushroom gravy mix with flour. Stir in water. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer uncovered, stirring occasionally until gravy thickens, about 5 minutes. Remove from heat and stir in mushrooms. Serve over meatloaf or on the side.

Colleen's Beef Deluxe

2-3 lbs. cubed beef

1 pkg. mushroom soup mix

1 can mushrooms, drained

1/2-1 pkg. onion soup mix

1-2 c. semi-dry wine (1/2 red, rest white)

Place meat in roaster. Pour wine andsoups over. Cover and place in 300 degree oven for 4 hours. During last 1/2 hour, add mushrooms.

Colleen's Chicken or Turkey Broccoli Casserole

1-2 c. cooked, chopped, turkey or chicken

1 1/2 c. Magic Sauce*

1 lb. fresh or 10 oz. pkg. frozen chopped broccoli, cooked

1/2 c. grated cheddar cheese (2 oz.)

Cover bottom of large baking dish with chopped broccoli. Arrange turkey or chicken on top and cover with magic sauce or cream soup (do not dilute). Top with grated cheese. Bake at 350 for 20-30 minutes.

*Magic Sauce:

1 c. Magic Mix

1 1/4 c. water

Combine water and mix. Stir over medium heat. For meat flavor, add 1 bouillon cube to sauce. Use for all recipes calling for white or cream sauce. Makes 1 1/2 c.

*Magic Mix:

4 c. instant dry milk

1 c. butter or margarine (2 sticks)

1 c. flour or 1/2 c. cornstarch 

Combine milk, flour, and butter in a large bowl. Use two knives to cut the butter in to the dry ingredients. Mix until it looks like cornmeal. Keep tightly covered in the refrigerator. It will keep for several months. Magic Mix can be used in many recipes to make food prep easy and economical. (makes 5 c.)

*Colleen is a nutritionist friend of mine, this is her recipe.

Pull Apart Pizza

12 oz. pkg. refrigerated flaky biscuits

1/2 red pepper, chopped

1 t. Italian seasoning

1/2 c. shredded mozzarella cheese

1 T. oil

1/2 green pepper, chopped

1 small onion, chopped

1/4 t. garlic salt

Preheat oven to 400. Separate biscuits into 10 biscuits. Place 2 biscuits in the center of a baking stone. Arrange remaining biscuits around center, edges touching. Press out to a 10" circle. Brush with oil. Coarsely chop peppers and onion. Top crust with vegetables. Sprinkle with seasonings. Top with cheese. Bake 12-15 minutes or until golden brown. Makes 4-6 servings. 

Jenny's Chicken in a Garden

3 whole chicken breasts, skinned, boned, flattened, cut into 1" pieces

3 T. oil

2 T. + 3t. cornstarch, divided

1/4 t. sugar

2 T. + 2 t. cornstarch

3 green peppers, cut into 1" pieces

8 scallions, cut into 1" pieces

3 medium tomatoes, cut into eighths

hot cooked rice

1/2 t. garlic powder

1/2 t. salt

2 T. soy sauce

1/4 t. pepper

1/8 t. ginger

3/4 c. chicken bouillon, cooled

1 c. celery, diagonally cut into 1" pieces

6 oz. box frozen Chinese pea pods, thawed and drained

Mix garlic powder, salt, 1 T. oil, 1 T. soy sauce, 1 t. cornstarch, and 1/4 t. pepper. Add to chicken. Let stand 20 minutes. Combine sugar, ginger, remaining cornstarch, remaining soy sauce, and bouillon. Set aside. Preheat wok, or large skillet. Pour 2 T. oil around top to coat sides. Allow to heat at medium high (325) for 2 minutes. Add green peppers and stir fry for 4 minutes. Add celery, scallions, and pea pods. Stir fry for 2 minutes. Remove vegetables and set aside. Combine remaining soy sauce and cornstarch. Stir in bouillon mixture. Set aside. Add chicken to wok. Stir fry for 3 minutes. Add stir fried vegetables, tomatoes, and bouillon mixture. Stir fry over low heat (225) for 3 minutes or until thickened and bubbly. Serve over rice. Makes 6 servings. 

Lena's Swedish Meatballs

2 lbs. ground chuck

garlic powder, to taste

1/2 c. milk

24 oz. ketchup

6 T. brown sugar

1/2 bottle water

2 small onions, grated

3 slices bread

Worcestershire sauce

1 t. dry mustard

3 stalks celery, grated

2 T. white vinegar

Soak bread in milk. Mix ground chuck, 1 onion, garlic powder, and bread mixture together. Roll in balls. Color meat with Worcestershire sauce. Bake on cookie sheet at 500 degrees until crisp. Drain. Mix all other ingredients together. Place meatballs in sauce. Let marinate or freeze. When ready to serve, bake in casserole dish at 350 for 45 minutes, or cook in crockpot on low all day.

 

Jill's Lasagna

1 1/2 lbs. ground beef, browned

9-12 lasagna noodles, cooked

2 (32 oz.) jars spaghetti sauce

Parmesan cheese, grated

16 oz. pkg. ground sausage, browned

8 oz. ricotta cheese

2-3 (2 c.) pkgs. shredded mozzarella cheese

Add sauce to beef and sausage that has been browned and drained. In a baking dish: make a layer of sauce and meat, then noodles, then more meat mixture again, then ricotta cheese, Parmesan cheese, and mozarella cheese. Top with noodles, remaining meat mixture, Parmesan, and mozarella cheeses. Bake at 350 for 30-45 minutes. Serves 8.

Lucille's Grilled Flank Steak with Sweet Peppers

2 (1 lb.) flank steaks

1 T. Worcestershire sauce

1 T. prepared horseradish

1/2 t. pepper

2 cloves garlic, minced

2 large yellow or red peppers, seeded and sliced

2 T. dry red wine

1 T. red wine vinegar

1 T. tomato paste

2 t. fresh thyme or 1/2 t. dried thyme

Trim all visible fat from steaks. Score on both sides in 1 1/2" squares, and place in shallow dish. Combine red wine, Worcestershire sauce, vinegar, horseradish, tomato paste, pepper, thyme, and garlic. Pour over steaks. Turn to coat. Cover and marinate in refrigerator 8 hours, turning steaks occasionally. Remove steaks from marinade. Grill, covered, over hot coals 7 minutes on each side or to desired degree of doneness. Add peppers to grill last 7 minutes of cooking time. To serve, cut steaks diagonally across grain into thin slices. Yields 8 servings. 

Michelle's Quick Italian Skillet

1 lb. pkg Green Giant pasta accents garlic seasoning frozen vegetables with pasta

1/4 c. ripe olives, sliced

2 T. Parmesan cheese, grated

15.5 oz. can kidney beans, or pinto beans, drained and rinsed

14.5 oz. can diced tomatoes with basil, oregano, garlic

Combine frozen vegetables with pasta, beans, and tomatoes in 10" skillet. Add sliced olives. Bring to a boil over medium high heat. Reduce heat to medium. Cover and cook 5-8 minutes or until crisp tender, stirring occasionally with wooden spoon. Add Parmesan cheese. Yields 4 (1 1/2 c.) servings.

Colleen's Invent Your Own Casserole

1 c. rice/macaroni, or 2 c. noodles

water

1 t. salt

1/3 c. of one or more: chopped onion, celery, green pepper

16 oz. can drained or 10 1/2 oz. box frozen, cooked: green beans, lima beans, corn, carrots, broccoli, or mixed vegetables

cracker crumbs, toast crumbs, or unsweetened cereal

12 oz. can tuna, 2 c. leftovers/canned meat, or 1 lb. ground meat, browned, crumbled, drained

1 t. margarine or oil

pepper to taste

10 oz. can soup (tomato, chicken, celery, or mushroom) + 1/3 c. milk, or 2 c. canned tomatoes, or 6 oz. can tomato paste + 1 1/2 cans of water, or 2 c. tomato juice, or 1 c. catsup, chili sauce, taco sauce, or BBQ sauce + 1/2 c. water or 2 c. Magic Mix*

Cook rice, noodles, or macaroni as directed. Add seasoning and desired sauce to meat. Grease a baking dish. Male layers, starting with rice or noodles, then add vegetables, end with meat mixture. Top with crumbs or cereal. Bake at 350 until bubbly, about 20 minutes. Serve.

*Magic Mix:

4 c. instant dry milk

1 c. butter or margarine (2 sticks)

1 c. flour or 1/2 c. cornstarch 

Combine milk, flour, and butter in a large bowl. Use two knives to cut the butter in to the dry ingredients. Mix until it looks like cornmeal. Keep tightly covered in the refrigerator. It will keep for several months. Magic Mix can be used in many recipes to make food prep easy and economical. (makes 5 c.)

*Colleen is a nutritionist friend of mine, this is her recipe.

Colleen's Helpful Tuna

1 1/4 c. Magic Mix*

7 c. water, divided

3 slices American cheese, chopped

6 1/2 oz. can tuna, drained

3 c. egg noodles

1 t. onion powder

1/4 t. garlic powder

Combine magic mix and 2 c. water in saucepan to make magic sauce. Stir over medium heat until it starts to bubble. Cook egg noodles according to directions. Drain. Add cheese and spices to magic sauce. Stir over medium heat until cheese melts. Add noodles and tuna to magic sauce. Cover and simmer 10 minutes, stirring occasionally.

*Magic Mix recipe:

4 c. instant dry milk

1 c. butter or margarine (2 sticks)

1 c. flour or 1/2 c. cornstarch 

Combine milk, flour, and butter in a large bowl. Use two knives to cut the butter in to the dry ingredients. Mix until it looks like cornmeal. Keep tightly covered in the refrigerator. It will keep for several months. Magic Mix can be used in many recipes to make food prep easy and economical. (makes 5 c.)

*Colleen is a nutritionist friend of mine, and this is her recipe.

Faye's Chicken Squash Casserole

2 c. sliced squash

1 can cream of mushroom soup

1 can water chestnuts

6 oz. pkg stove top stuffing mix

1 medium onion, chopped

1 can cream of chicken soup

8 oz. sour cream

1 small jar pimentos

1 3/4 sticks margarine, divided

Saute onions in 1/4 stick margarine. Cook squash in 1/2 stick margarine. Melt remaining stick of margarine and combine with stuffing mix. Mix well. Place 1/2 of stuffing in 9x13 dish. Mix all other ingredients together. Place on top of stuffing. Place the rest of stuffing on top. Bake at 350 for 30 minutes.

*Note: there isn't any chicken in this casserole, but some could be added if desired. (This is the way Faye gave me the recipe in 1997) I would add 3 c. cooked chopped chicken. 

Breakfast Sandwiches

8 slices bread, spread with butter on one side 

3 eggs, beaten

1 1/2 t. prepared mustard

1 lb. pork sausage, cooked and drained

2 c. shredded cheddar cheese

2 c. milk

Place 4 slices of bread, butter side down, in baking dish. Top with sausage and 1 c. cheese. Place remaining bread slices on top, butter side up. Top with remining cheese. Combine eggs, milk, and mustard. Pour over sandwiches. Cover and refrigerate overnight. Uncover and bake at 350 for 45 minutes. Reduce heat to 300 and bake 10 minutes longer until set.

Jenny's Chicken Tetrazinni

1 fryer, cooked and cut up

1 small bottle stuffed olives, sliced

1 c. pecans

1 can mushroom soup

6 pieces celery, chopped

pepper to taste

1 T. Worcestershire sauce

1/2 lb. spaghetti, cooked

1/2 lb. sharp cheddar cheese, grated

1 pt. chicken stock

2 T. butter

salt and pepper to taste

1 small onion, chopped

Cook celery and onion in butter until tender. Add stock and seasoning. Simmer 5 minutes. Add soup, cheese, and spaghetti. Let stand 1 hour. Add chicken and olives. Pour in 9x15 casserole. Sprinkle pecans on top. Serves 15.

Doris' Tuna Pie

1 c. water

1/2 c. carrots, diced

3 T. onions, diced

2 T. flour

2 small cans tuna

salt to taste

biscuits

1/5 t. salt

1 c. potatoes, diced

1 c. peas

2 T. butter

milk to taste

pepper to taste

Simmer 1/5 t. salt, carrots, potatoes, and onions in water for 15 minutes. Add peas. Drain and reserve liquid. Add flour to butter. Add 2 c. reserved liquid, milk, salt, and pepper to taste. Add vegetables and tuna. Cover with biscuits. Bake at 450 for 25-30 minutes.

Ham and Potato Casserole

3 potatoes, peeled, diced, and cooked

1/4 c. chopped green pepper

1 T. flour

1 c. milk

1 c. grated cheddar cheese

2 T. margarine

1/4 c. chopped onion

dash of pepper and salt

1/4 c. mayo

1 c. leftover ham

Saute onion and green pepper in margarine. Blend in flour, salt, & pepper. Add milk, mayo, and cheese. Stir to blend. Layer potatoes and ham in sprayed casserole ish. Pour sauce over potatoes. Bake at 350 until hot and bubbly, about 20-30 minutes.

Stephanie's Chicken Casserole with Vegetables

3 c. cooked chicken breasts (4)

2 c. cream of celery soup

1 c. milk

2 t. minced onion

1 stick margarine, melted

1 pkg. or can frozen peas and carrots, cooked

8 oz. Pepperidge Farm herb stuffing

2 t. pimento

salt and pepper to taste

Mix soup and milk. Heat. Add onion and pimento. Combine soup mixture, chicken, peas and carrots. Combine margarine and stuffing. Place 1/2 of stuffing mix in bottom of 9x13 dish. Add chicken mixture. Add salt and pepper. Add remaining stuffing. Bake at 425 for 25 minutes. 

Sweet and Spicy Saute

1 lb. Hillshire Farm 97% fat free smoked sausage, sliced

1/4 c. peach preserves

1 pkg. taco seasoning mix

14 1/2 oz. can tomatoes

3 c. cooked rice

Brown sausage in skillet. Add all other ingredients, except rice. Simmer for 15 minutes. Serve over hot rice. Serves 4. 

Jenny's Poached Salmon Steaks

2 c. water

1 small stalk celery with leaves

4 sprigs parsley

3 whole peppercorns

2 salmon steaks, cut 3/4" thick, 1/2 lb. each

1 c. white or rose wine

1/2 carrot sliced

1/2" piece ginger, peeled

1 small bay leaf

In a 9x9x2 flameproof casserole, bring all ingredients except salmon to a boil. Reduce heat. Cover and simmer 5 minutes. Remove vegetables with slotted spoon. Add salmon, simmer gently 5-6 minutes until fish flakes easily with a fork. Remove salmon with a slotted spatula. Serve immediately, or cool to room temperature and refrigerate, covered. Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon. May be frozen. Can also be cooled and served with lemon wedges or a dill or sorrel mayonnaise, or a cucumber and dill salad. Serves 2-4.

Lucille's Pork Chop Charcuterie

3/4 t. salt

6 pork chops

1 small onion, finely chopped

garlic, finely chopped

4 T. catsup

1 1/2 T. capers

1/2 c. sliced black olives

1 c. water

Sprinkle salt in bottom of large skillet. Heat until salt starts dancing around. Place 2 chops in skillet. Fry until some of the fat is rendered from the chops. Add remaining chops. Brown on both sides. Remove from skillet when rich brown in color. Drain off all but 3 T. of fat. Toss onions and garlic in skillet. Cook several minutes until limp. Add remaining ingredients. Place chops in sauce. Cover. Cook very slowly for 25-30 minutes until meat is tender. Serve with rice and peas.

Coq Au Vin

2 lbs. small chicken pieces

salt and pepper to taste

2 cloves garlic, minced

1/2 c. dry red wine

1 bay leaf

chopped parsley

1 T. butter

12 tiny onions, peeled

1 c. chicken stock

1/4 t. thyme

1 c. sliced mushrooms

Brown chicken in butter. Sprinkle with salt and pepper. Add onions, garlic, stock, wine, and seasonings. Cover and simmer 45 minutes, or until chicken is tender. Add mushrooms during last minutes. Sprinkle with parsley before serving. 

Fettucine with Shrimp on Green Onion Sauce

1 lb. shrimp, peeled and deveined

1 T. margarine

1/2 c. canned chicken broth, undiluted

1/2 c. Parmesan cheese, grated

1/2 t. ground white pepper

2 t. water

2 t. cornstarch

1 1/2 c. green onion, chopped

1/2 c. skim milk

2 T. dry white wine

1/4 t. nutmeg

8 oz. spinach or plain fettucine, uncooked

Coat a large skillet with spray. Add margarine. Place over medium heat until margarine melts. Add shrimp and saute 5 minutes or until pink. Remove shrimp from skillet with slotted spoon and drain on paper towels. Set aside. Add green onions to skillet and saute until tender. Add chicken broth, milk, cheese, wine, pepper and nutmeg to skillet. Stir well. Combine cornstarch and water. Add to broth mixture. Bring to a boil over medium heat. Reduce heat and simmer 5 minutes until cheese melts and sauce is slightly thickened. Stir occasionally. Add reserved shrimp. Cook until thoroughly heated. Cook fettucine according to pkg. Drain. Combine with shrimp mixture. Toss well. Serve immediately. 

Merry's Spicy Black Bean Chili

19 oz. can black beans, rinsed well

1 c. pureed tomatoes

1/2 t. cumin

yogurt or chili salsa

1 c. chopped sweet onions

1 t. hot chili powder

1/2 t. ground cayenne pepper

Combine beans, onions, and puree in 2 qt saucepan. Add chili powder, cumin, and pepper. Simmer 15 minuyes, Serve with yogurt or salsa.

Brenda's Chicken Rotel

1 fryer, boiled, deboned and chopped into small pieces (or you can use 4-6 chicken breasts)

1 can cream of chicken soup

taco flavored Doritos, crushed, or spicy nacho, crushed

1 can Rotel

1 can cream of mushroom soup

1/2 lb. grated cheddar cheese

Combine chicken, rotel, and soups together. In a 9x13 dish, rotate layers of chicken mixture, cheese and chips. Top with cheese. Bake at 350 for 30-40 minutes.

15 Minute Meat Loaves

2 eggs, beaten

2 lbs. ground chuck

10 1/2 oz. can vegetable soup

2 T. A-1 sauce

1 c. oats

Combine all ingredients. Pack level in ungreased muffin tins. Bake at 450 for 15 minutes. (You may want to put a baking sheet under the tins to catch any spillage.)

*This recipe can also be made in a regular size loaf pan and baked at 350 for 50-60 minutes.

Chicken Enchiladas

1 1/2-2 lbs. chicken breasts, boiled tender, diced

1 small can diced green chilies

2 c. grated cheddar cheese

2 cans cream of chicken soup

1/2 c, chopped onion

1 large pkg. cheese flavored Doritos, crushed

Saute onion in some butter. Add soup, chilies, and chicken. Heat slightly. Spray a large casserole. Place a layer of chips on the bottom. Add chicken mixture. Add cheese. Repeat layers. Bake at 325-350 until cheese melts.

Ground Beef Stroganoff

1/2 c. minced onion

1/4 c. butter

2 T. flour

1/4 t. pepper

1 can cream of mushroom soup

1 clove garlic, minced

1 lb. ground beef

2 t. salt

8 oz. can mushrooms, drained

1 c. sour cream

Saute onion and garlic in butter. Stir in ground beef and brown. Stir in flour, salt, pepper, and mushrooms. Cook 5 minutes. Stir in soup. Simmer, uncovered 10 minutes. Stir in sour cream. Heat through. Serve over noodles or toast.

Chicken Caruso and Rice

2 whole chicken breasts, skinned, boned, and cut into strips (or use tenderloins)

3 T. butter

2 c. spaghetti sauce

2 c. diced celery, or water chestnuts

grated Parmesan cheese

garlic 

salt

pepper

1 t. Italian seasoning

3 c. hot cooked rice

Season chicken with garlic, salt and pepper. Saute in butter about 2 minutes. Stir in spaghetti sauce and seasoning. Cover and simmer 10 minutes. Add celery. Continue cooking until celery is tender crisp. Serve over rice. Sprinkle with Parmesan cheese before serving, if desired.

Beef Cornbread Supper Skillet

1 lb. ground beef

1 bell pepper, chopped

1 c. self rising corn meal

17 oz. can creamed corn

1 large onion, chopped

jalepeno pepper, chopped, optional

2 eggs, beaten

3/4 c. oil

2 c. grated cheddar cheese

Cook beef, onion, and peppers. Make batter using cornmeal, eggs, milk, oil, and corn. In a *large cast iron skillet sprayed with cooking spray, layer half of the batter. Add all of beef mixture. Add cheese. Top with remaining batter. Bake at 400 for 25 minutes. Allow to cool 30 minutes before slicing. *If you don't have a cast iron skillet, this recipe can be made in a 9x13 casserole dish.

Grilled Chicken or Pork Marinade

1/2 c. soy or teriyaki sauce

1 T. ground ginger

4 T. honey

2 T. sesame seeds

2 T. minced garlic

1 T. oil

2 T. brown sugar

chicken, chops, or roast

Combine all ingredients together. Place meat in mixture and let marinate overnight in refrigerator. Cook on grill the next day. (We have cooked a pork roast in our rotisserie oven this way.) So yummy!

*I have also used this marinade in a crockpot, using Lowry's steak and chop sauce instead of the soy sauce. I omitted the oil and just used water, plus I added Italian seasonings. Cover and cook on low for 6-8 hours.

Hot Chicken Salad

2 1/2 c. cooked chicken (3 breasts)

1 T. minced onion

2 t. lemon juice

8 oz. grated cheddar cheese

1 can cream of mushroom soup

2 T. mayo

1 small pkg. almond slivers

crushed potato chips

Combine all ingredients, except cheese and chips. Pour into 9x13 dish. Top with cheese, then chips. Bake at 350 for 30 minutes until bubbly.

Jane's Chicken Breast Casserole

2 skinned chicken breasts

bread crumbs or Panko

6 large mushrooms, or 1 small can, drained

1 t. lemon juice

2 eggs, salted and beaten

butter

6, 1" strips muenster cheese

Cut breasts in bite size pieces and marinate for 1 hour, or overnight, in beaten eggs. Roll in bread crumbs. Fry in butter. Place in casserole dish with loose fitting lid. Top with mushrooms and cheese. Sprinkle with lemon juice. Bake at 350 for 30 minutes.

Pork Roast

2 lb. pork loin roast

1/2 T. red pepper flakes, optional

2 t. oregano

1/2 t. salt

1/2 t. cumin

3 T. paprika

1 T. garlic powder

2 t. thyme

1/2 t. pepper

1/4 t. nutmeg

Preheat oven to 350. Combine seasonings. Roll roast in seasonings. Place in pan and bake for 1 hour.

Lil's Gravy Baked Pork Chops

6 lean pork chops, 1/2-3/4" thick*

1/8 t. pepper

1 can cream of chicken or mushroom soup

1/2 t. salt

1 T. shortening or butter

2/3 c. evaporated milk

1/3 c. water

Sprinkle chops with salt and pepper. Brown in 10" skillet in shortening or butter. Pour off drippings. Pour soup, mixed with milk and water around chops. Place in casserole dish. Bake at 350 for 45 minutes until chops are tender. *May substitute chicken tenderloins, if desired. 

I served with crockpot Parmesan potatoes and Ramen salad.

Kathy's Baked Cajun Chicken Parmesan

5-6 boneless, skinless chicken breasts

1/4 t. pepper

1 t. onion powder

1/2 t. garlic powder

1/2 c. Parmesan cheese

3/4 c. light mayo

1 t. ground cumin

1/2 t. red pepper flakes

1 1/2 c. crushed sesame crackers, or Panko crumbs

Combine mayo and seasonings. Brush chicken with mixture. Combine crumbs with cheese. Roll chicken in crumb mixture. Spray broiler pan. Arrange chicken in pan. Bake at 350 for 1 hour. Serve with angel hair pasta and marinara sauce.

Faye's Neopolitan Beef Casserole

1/4 c. oil

1/3 c. chopped onion

3 cloves garlic, crushed

1 c. pared, diced carrots

1 1/2 c. diced celery

1 1/2 lbs. ground chuck

6 oz. can mushroom caps

1/2 c. sherry

6 oz. tomato paste

1 lb. 3 oz. can tomatoes

1 T. salt

1/2 t. pepper

1/2 t. dried oregano leaves

1/2 t. dried basil leaves

8 oz. pkg shell macaroni

10 oz. frozen spinach, optional

1/2 c. buttered bread cubes, or panko

1 c. sharp cheddar cheese, grated

Parmesan cheese, grated

Heat oil in skillet. Saute onion, garlic, carrot, and celery until onion is golden, about 5 minutes. Add ground beef. Cook until the red disappears. Add mushrooms, sherry, tomatoes, salt, pepper, oregano, and basil. Simmer, uncovered, 1 1/2 hours. About 45 minutes before serving time, preheat oven to 350. Cook macaroni and spinach according to directions. Add well drained macaroni and spinach to sauce. Turn out into sprayed casserole dish. Top with bread cubes and cheddar cheese. Bake 30 minutes, or until bubbly and brown. Serve sprinkled with Parmesan cheese.

 

Faye's Baked Apple

apple, your choice

cinnamon

1/8-1/4 c. diet coke

apple pie spices

Core apple and place in baking  dish. Pour cola in middle of apple. Sprinkle with cinnamon and spices. Bake at 350 until apple is cooked, about 45 minutes to an hour.

Lucille's Spiced Fruit Salad

1 c. fresh sweet cherries, pitted and halved

1 c. seedless white grapes, halved

1/4 c. firmly packed brown sugar

1/8 t. ground cloves

1 c. fresh strawberries, hulled and quartered

3/4 c. chopped fresh pear (1 medium)

1 T. grated orange rind

1 navel orange, peeled and sectioned

Combine all ingredients except navel orange. Stir well. Cut orange sections in half crosswise. Add to fruit mixture. Toss gently. Cover and chill at least 2 hours. Yields 8 servings.

Lena's Frozen Fruit Salad

3 oz. pkg. jello, any flavor 

1/2 t. salt

1/3 c. mayo

1 lb. 14 oz. can fruit cocktail, drained

1 c. boiling water

1 c. cold milk

1/2 c. heavy cream, whipped (or cool whip can be used)

Dissolve jello in boiling water. Stir in salt. Blend milk and mayo together. Stir into jello. Chill until slightly thickened. Fold in whipped cream and fruit. Pour into mold if desired.

*I'm not sure why Lena called this frozen fruit salad, none of the directions say to freeze it, I just typed it the way she gave it to me.

Crescent Roll Cream Cheese Danish

2 (8 ct) pkgs. refrigerator crescent rolls*

8 oz. cream cheese, softened

1/2 c. sugar

1 t. vanilla

1 c. confectioners sugar

2 T. milk

Prehat oven to 350. Lime baking sheet with parchment paper. Roll out crescent dough and press together the seams. *Pillsbury also makes a crescent sheet that can be used instead of the rolls. Cut into 4 squares. Do this with the other pkg too, so that you have 8 squares. Place squares on parchment paper. Roll up the edges to form a well in the middle for the cream cheese filling. Combine  cream cheese, sugar, and vanilla until creamy. Fill each pastry with cavity with the cream cheese mixture. Be sure to cover the bottom of the cavity and touches the rims of the danish. Bake for 15-18 minutes until golden brown. Remove from oven and cool. Combine confectioners sugar and milk for the glaze. Drizzle on top of cooled danishes.

Peanut Butter Truffle Brownies

1 pouch (20 oz) Betty Crocker Hershey's triple chocolate brownie mix + additional ingredients for mix

Topping:

1 c. semisweet chocolate chips

1/4 c. butter

Filling:

1/2 c. butter, softened

1/2 c. creamy peanut butter

2 c. powdered sugar

2 t. milk

Heat oven to 350. Spray bottom only of 9x13 pan. Combine brownie mix with ingredients listed on pouch until well blended. Spread in pan. Bake 27-29 minutes until toothpick inserted 2" from side of pan comes out clean. Cool for 1 hour. Beat filling ingredients on medium speed until smooth. Spread over cooled brownie base. Microwave chocolate chips and butter uncovered on high 30-60 seconds. Stir until smooth. Cool 10 minutes. Spread over filling. Refrigerate 30 minutes until set. Cut into squares. Store in refrigerator.

 

Chocolate Chip Cookie Dough Brownies

1 pouch (20 oz) Betty Crocker Hershey's triple chocolate brownie mix + added ingredients for mix

1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix + butter and egg ingredients for mix

1 container creamy chocolate frosting, canned or homemade, optional

Preheat oven to 350. Spray bottom only of 9x13 pan. Combine brownie mix, water, oil, and eggs. Spread in pan. Make cookie dough as directed on pkg. Drop dough by rounded tablespoonfuls onto brownie batter, press down lightly. Bake 34-38 minutes, until toothpick inserted 2" from side of pan, comes out clean. Cool 30 minutes. Frost if desired. *My daughter doesn't like icing so I usually make these without the icing. Still yummy!

 

Hamburger Relish

3/4 c. ketchup

2 T. chopped onion

2 T. chopped bell pepper

1/4 c. brown sugar 

Cook all ingredients in saucepan slowly until tender. Use as relish on hamburgers or other meats, like meatloaf.
*This tastes just like the hamburger relish I remember eating on burgers when I was growing up. Haven't seen it in years.

Joan's Meatloaf Sauce

3/4 c. ketchup

2 T. chopped onion

2 T. chopped bell pepper

1/4 c. brown sugar 

Cook all ingredients in saucepan slowly until tender. Pour over cooked meatloaf or serve it separately in case some people don't like it.

*This tastes just like the hamburger relish I remember eating on burgers when I was growing up. Haven't seen it in years.

1st picture: cooking in saucepan; 2nd picture: on the meat loaf ready to eat. Yum!

Faye's Carmelized Apple Slices

3-4 bright red apples, sliced and cut into wedges the size of orange sections

3 T. butter

1/2 c. water

1/2 c. light brown sugar

Place butter and brown sugar in skillet. Cook over medium heat, stirring constantly until fat and sugar are blended and begin to bubble. Stir in water. Cook until blended. Add apple slices. Turn slice occasionally until apples are tender and well glazed. They will absorb most of the syrup. *These are good to garnish meat.

Jill's Less Sweet, Sweet Potatoes

2 small sweet potatoes, peeled, cut into carrot stick pieces

1 T. grated Parmesan cheese

1 T. olive oil

1 small onion, chopped

Toss all ingredients together and place in sprayed 1 qt baking dish. Cover and bake at 350 for 1 hour. Serve hot. *To brown, remove lid during last 15 minutes of baking time.

Faye's Chicken Salad with Fruit

2 c. chopped cooked chicken

1/2 c. chopped pecans, optional

1 c. apples, chopped

1 t. Dijon mustard

1 t. salt

1/2 c. chopped celery

1 c. seedless white or red grapes, chopped

1 c. sour cream

1 T. lemon juice

pepper

Combine all ingredients. Chill one hour before serving.

Crockpot Chicken Stroganoff

3 lbs. boneless chicken, cut into bitesize pieces

2 cans cream of chicken with herbs soup, undiluted

1/2 c. dry wine or chicken broth

1/2 lb. sliced baby portobello mushrooms

2 c. sour cream

3/4 t. salt

egg noodles, cooked

pepper

parsley, optional

Place chicken, soup, and wine in lined crockpot. Cover and cook on high for 3 hours, or low for 6 hours. Add mushrooms and cook 1-2 hours* longer until tender. Stir in sour cream and salt. Serve over egg noodles, with pepper and parsley. 

*Mushrooms can also be sauteed in a skillet and added to the chicken mixture during the last hour if pressed for time.

Old Fashioned Chocolate Chip Cookies

2/3 c. butter, softened

1/3 c. shortening

1 c. brown sugar, firmly packed

1/2 c. sugar

1 egg, room temoerature

1 t. vanilla

2 c. flour

1 t. baking soda

1 t. salt

12 oz. pkg chocolate chips

1 c. walnuts, chopped, optional

In a large bowl, cream butter, shortening and sugars. Beat in egg and vanilla. Combine flour, baking soda, and salt. Stir into butter mixture, mixing well. Stir in chips* and nuts. Drop by teaspoonfuls, 2" apart, onto greased or paper lined baking sheets. Bake in 350 oven for 8-10 minutes, until edges are golden. Centers will still be soft. Remove to wire racks to cool. 

*may add more chips if desired, especially if not adding the nuts.

Pudding Mix Chocolate Chip Cookies

1 c. butter, softened

1 c. brown sugar

1/4 c. sugar

2 eggs, room temperature

3.4 oz. pkg instant vanilla pudding mix*

1 t. vanilla

1 t. baking soda

1/4 t. salt

2 1/4 c. flour

12 oz pkg. chocolate chips*

Combine butter and sugars until creamy. Add eggs one at a time and mix well. Add dry pudding mix and vanilla. Combine flour, baking soda, and salt. Add to butter mixture and combine well. Add chocolate chips. Scoop cookie dough onyo parchment paper lined cookie sheet. Bake at 350 for 10-12 minutes. (10 minutes for soft, 12 minutes for firm) Makes 3 dz. small (2") cookies.

*You can use any flavor pudding mix and chips in this recipe. 

S'mores Chocolate Chip Cookies

1 stick butter, softened

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 t. vanilla

1 1/4 c. flour

3/4 t. baking soda

1/2 T. baking powder

1/4 t. salt

1/2 c. graham crackers, coarsely chopped

1/2 c. chocolate chips or chunks

1 c. miniature marshmallows

Cream butter and sugars in bowl before adding egg and vanilla. Combine flour, baking soda, baking powder, and salt. Add to butter mixture. Add in graham cracker chunks, chips, and marshmallows. Roll into 1-2 T. size balls and place 2" apart on parchment paper lined baking sheet. Bake at 350 for 8-10 minutes, until just lightly golden brown on the edges.

Casserole Size Equivalents

9x13 dish/pan equals 3 qt dish

9x9 dish/pan equals 2 qt dish

8x8 dish/pan equals 1 1/2 qt dish

Crab Casserole

8 oz. imitation crab, chunk or flake

5 oz. cream cheese, softened

1/4 c. sour cream

1 c. shredded cheddar cheese

1 c. shredded swiss cheese

1 t. Worcestershire sauce

1/4 t. garlic powder, onion powder, or pepper to taste

1 sweet onion, sliced into thin rings

Shred the crab into smaller chunks. Add cream cheese, sour cream, and swiss cheese, to combine. Add onion and spices. Combine until fully mixed. Spread mixture in a sprayed 9x13 casserole dish and top with cheddar cheese. Bake at 350 for 30 minutes.

Pasta Crab Casserole

8 oz. spiral pasta, cooked and drained

1 large onion, chopped

1/2 lb. fresh mushrooms, sliced

1/2 c. green pepper, chopped

1/2 c. butter

2 garlic cloves, minced

1 lb. imitation crab meat, chopped

1/2 c. sour cream

2 t. salt

1 1/2 t. basil

1 1/2 c. shredded cheddar cheese

In a skillet, saute onions, mushrooms and peppers in butter until crisp tender. Add garlic. Cook 1 minute longer. Remove from heat. Add pasta. Stir in crab, sour cream, salt and basil. Place in sprayed 9x13 dish. Sprinkle with cheese. Cover & bake at 350 for 30-40 minutes until heated through. Uncover and bake 5 minutes longer. (If placed in an 8x8 dish, bake covered for 20 minutes at 350, uncover and bake 5 minutes more.)

*This may also be placed in 2 8x8 dishes and frozen for up to 3 months. When ready to use, thaw in refrigerator overnight. Remove from oven 30 minutes before baking, cover, and bake at 350 for 55-60 minutes until heated through. 

Shrimp and Crab Casserole

2 (8 oz) pkgs. ready to serve long grain and wild rice 

1/4 c. butter, cubed

2 celery ribs, chopped

1 medium red onion, chopped

3 T. flour

1 1/2 c. half and half cream

1 t. seafood seasoning, I used Old Bay

3/4 t. salt

1/2 t. hot pepper sauce

1/4 t. pepper

1 1/2 lb. thawed, uncooked, peeled and deveined shrimp, (I used frozen salad shrimp)

1 lb. imitation crab meat (2 lb package at Sam's is most economical, it freezes well too)

2 c. shredded Monterey Jack cheese

8 oz. fresh mushrooms, sliced, optional

Preheat oven to 350. Spread rice in bottom of 9x13 sprayed dish. In a large skillet, heat butter over medium high heat. Add celery, onion, and mushrooms. Cook until tender, 5-7 minutes. Stir in flour until blended. Gradually whisk in cream. Bring to a boil, stirring constantly, cook and stir until thickened, 1-2 minutes. Stir in seafood seasoning, salt, pepper, and pepper sauce. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turns pink, 40-45 minutes. Let stand 5 minutes before serving.

3-Hole Cake

1 1/2 c. flour

1 c. sugar

1 t. salt

3 T. cocoa

1 t. baking soda

1/4 c. oil

1 T. vinegar

1 t. vanilla

1 c. water

Sift flour, sugar, cocoa, and soda together. Spread over bottom of ungreased 7x12 pan. Make 3 holes in dry mixture. Pour oil in one, vinegar in the second, and vanilla in the third. Pour water over all. Stir with fork. Bake 45-55 minutes at 350, or until toothpick comes out clean. Makes 8 servings.

Southern Okra, Tomatoes, and Green Pepper

1 T. sugar

1 t. flour

1/2 t. salt

1/2 t. pepper

2 c. sliced fresh okra

boiling water

1 medium onion, chopped

1 medium green pepper, chopped

2 T. oil

3 medium tomatoes, peeled and chopped

cooked rice, optional

Combine sugar, flour, salt and pepper. Set aside. Cover and cook okra in boiling water for 10 minutes until tender. Drain and set aside. Saute onions and green peppers in oil until tender. Stir in tomatoes and reserved sugar mixture. Cook for 5 minutes. Add okra. Heat through, stirring as little as possible. Serve with rice if desired.

 

Southern Fried Okra

1 lb. fresh okra

2 eggs

1 1/2 t. salt, divided

oil, for frying

1 1/4 c. cornmeal

1/4 c. flour

1/2 t. pepper

1/4 t. cayenne pepper, optional

Trim the stems andthin tips from okra. Cut okra crosswise into 1/2" pieces. Lightly beat eggs with 1/2 t. salt. Add okra and mix well to coat. Let soak for 10 minutes. Heat 3/4" oil in skillet, until hot. Place cornmeal, flour, remaining salt, pepper, and cayenne in gallon size ziploc bag. Seal bag and toss to combine.Remove okra from egg mixture with slotted spoon to remove as much egg as possible. Add to the ziploc bag. Seal the bag, trapping some air inside, Toss well to coat okra. Add okra to skillet and fry until golden brown all over, 2-3 minutes. Use a slotted spoon to transfer okra to paper towel lined plate. Finish with a sprinkle of salt, if desired.

1st pic: cooking in skillet; 2nd pic: drained & ready to eat!

Apple Pie Bread

1/2 c. butter, softened

1/2 c. sugar

1/2 c. brown sugar

1/3 c. buttermilk

2 t. baking powder

2 eggs, beaten

1 t. vanilla

2 c. flour

1/2 t. salt

1/2 t. apple pie spice

3 c. peeled and diced apples

Filling:

1/4 c. brown sugar

1/2 t. cinnamon

3 T. flour

2 T. butter, softened

1/3 c. pecans, chopped

Heat oven to 350. Spray loaf pan. Cream butter with sugars. Add buttermilk and baking powder. Add eggs and vanilla. Stir in flour, spices, and salt. Mix well. Toss apples in a little flour to keep from sinking. Add apples to batter. Combine brown sugar, cinnamon, and flour. Add butter and nuts to make the filling. Place dough in pan. Add filling. Bake for 1 hour. 

Kathy's Apple Cake-Style Brownies

1 stick butter, softened

1 egg, slightly beaten

1 c. sugar

1/2 tsp salt

1# apples, peeled* and chopped

1 c. all-purpose flour**

1/4 t. baking powder

1/2 t. baking soda

1/2 t. cinnamon

1/4 t. nutmeg

Preheat oven to 350. Lightly grease bottom and sides of 10x10 baking pan (I used my 9x12 cake pan). Cream butter & sugar, then add salt and egg mixing well. Fold in dry ingredients by hand, dough will be thick. Once the flour is completely incorporated, fold in chopped apples. Pour into prepared pan and spread until even. Bake 30-45 minutes until center is done. These are cake-style, don't under bake. Allow to cool completely before cutting. Great with vanilla ice cream.

*May leave the peeling on the apples, if desired. **May use SR flour, but omit baking powder and soda.

ENJOY!!

Kathy's Imitation Crab Casserole

1# Imitation Crab Meat, chopped, (Sam has a 2# bag in the fresh seafood)

1/2 med. onion sliced, not sauteed

8 oz. fresh mushrooms, sliced and sautéed in oil or butter

1 oz. fresh spinach chopped, or ½-1 c. fresh broccoli, chopped

2/3 c. mayo

1/2 c. half n half, sour cream or unflavored non-fat plain yogurt

1 tsp. Tone's Citrus Grill Seasoning (Lemon Pepper would work)

1 c. shredded cheddar cheese (optional, Kathy doesn't usually use it)

Pre-heat oven to 350. Mix everything but the cheddar cheese until well blended. Pour into a greased 10x10* baking dish. Sprinkle cheddar cheese on top. Bake 40-45 minutes.  

Note: Kathy's husband, John likes his a bit wetter and puts it over rice so she doubles the yogurt and adds 1 tsp Mrs. Dash original seasoning. 

*May be made in 9x13 dish, but will need to adjust the time since it will be thinner..or just double the recipe? 

**imitation crab meat freezes well in the bag it came in.

 

Tropical Pineapple Coconut Rum Cake

1 box Duncan Hines pineapple cake mix*

3.4 oz. instant coconut cream pudding mix (or use French Vanilla pudding w/coconut flavor added)

4 eggs

20 oz. crushed pineapple, drained, divided, reserving juice

1/2 c. reserved pineapple juice

15 oz. can cream of coconut (or Eaglebrand milk w/coconut flavoring added, to taste)

1/2 c. Jamaican rum**

1/2 c. oil

rum flavoring*

Glaze:

1 stick butter

1/4 c. water

1 c. brown sugar

remaining crushed pineapple, from cake

3/4 c. Jamaican rum**

rum flavoring**

flaked coconut, optional***

Preheat oven to 325. Spray bundt or angel food cake pan. Combine cake mix, pudding mix, eggs, 10 oz. drained crushed pineapple, 1/2 c. reserved pineapple juice, cream of coconut, oil, and rum**. Mix on low speed for 30 seconds, then on medium for 2 minutes. Pour in pan, Bake for 1 hour until toothpick comes out clean. Cool 10 minutes before inverting on to plate. Make glaze while cake is cooling. Melt butter in pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Add remaining pineapple and boil 1 more minute while stirring. Remove from heat and add rum**. Set aside and cool 10 minutes. Poke holes in cake. Place all of glaze over the cake allowing to sit for 30+ minutes until soaked in. The longer it sits the better it gets.

*Cake mixes used to be 18 oz. but now they are 15 oz. Add 2/3 c. yellow cake mix to 15 oz. mixes to make up the difference or your cakes won't turn out as planned.

**Substitution for rum: white grape juice, apple juice, or pineapple juice may be used in equal amounts as called for in recipe. 1/2-1 t. rum, vanilla, or almond extract/flavoring may also be added to the juice. (I used 100% apple/orange/pineapple juice and 1 t. rum flavoring)

***flaked coconut may also be added to the glaze if desired. (I added 1 c.)

1st pic: cake baked and poked with holes; 2nd pic: covered with glaze (coconut added) ; 3rd pic: glaze has set.

Baked Ziti

1 1/2-2 lbs. ground chuck, browned, rinsed, & drained

32 oz. marinara sauce, I use D.M. 4 cheese or green pepper and mushroom

2 cans petite diced tomatoes, I use D.M. basil, garlic, & oregano

1/2 T. crushed red pepper flakes, optional

1 lb. ziti or rigatoni pasta (or similar size, like penne)

15 oz. ricotta cheese or cottage cheese

1/2 c. Parmesan cheese, grated

4 c. mozzarella cheese, shredded

1 egg

salt and pepper

Italian seasoning, optional

To browned and drained beef, add marinara sauce, diced tomatoes, and red pepper flakes. Bring to a bubble and then simmer 20-25 minutes while pasta is cooking. Cook pasta as directed, drain, and return to pot with the burner off. Combine ricotta, egg, Parmesan, & 3/4 c. mozzarella. Mix well. Add salt, pepper, and Italian seasoning, if using, to taste. Add cheese mixture to pasta and toss. Add a ladle full of meat sauce to pasta and cheese. Toss again. Place layer of sauce on bottom of sprayed lasagna dish. Alternate layers of meat sauce, mozzarella, and pasta mixture, and more Parmesan, if desired. End with mozzarella and Parmesan cheese. *Bake at 375 for 30-35 minutes. Serve with Caesar salad and garlic bread.

*may also be layered in lined or sprayed crockpot. Cover. Cook on high for 1 1/2 hours until melty and bubbly. Great way to keep warm for a group.

Pecan Pie Bread Pudding

16 -ounce loaf of day-old French bread

2 and ½ c. milk

1 c. half & half, (you can substitute whole milk or heavy cream)

4 large eggs, lightly beaten

1 c. sugar

1 T. vanilla

1/8 t. salt

1/2 c. butter, softened

1 and ½ c. packed brown sugar

1 c. pecans, chopped

Preheat oven to 350 degrees F. Cube bread then place in a large bowl. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5 to 10 minutes. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. This mixture will have the consistency of wet sand. Pour half of the bread mixture into a greased 8x8 inch pan. Top with half of the pecan mixture. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full. Top with remaining pecan mixture. Place pan on a baking sheet with a 1-inch edge to catch any mixture that may spill over. Bake at 350 for 45 to 55 minutes. The center will be slightly jiggly but will set when cool. Allow to cool 20 to 30 minutes before serving so that the slices will hold together. It is a thick bread pudding. Cut into 16 equal servings.

*from Just a Pinch

Pina Colada Fluff

3.4 oz instant vanilla pudding

15 oz. can cream of coconut*

20 oz. can crushed pineapple with juice

8 oz. whipped topping, thawed

2 c. mini marshmallows

1 1/2 c. shredded coconut

1/2-3/4 c. chopped pecans

maraschino cherries, halved, optional

 

**Shake the can of cream of coconut well. Mix 1 cup of cream of coconut and vanilla pudding with a wire whisk until smooth. Mix in the 8oz container of whipped topping. Fold in the can of crushed pineapple with the juice. Fold in the pecans, marshmallows and shredded coconut. Once it is mixed well chill for 3-4 hours before serving. Before serving you can garnish with extra coconut or pecans and some maraschino cherries. (At Christmastime you can use red and green cherries for a festive look.)

*Sometimes I can't find cream of coconut (usually with the coconut), Eaglebrand milk with coconut flavoring added to taste, is a good substitute.

**Holding the can under hot water to loosen up the cream of coconut will make it easier to shake.

Macaroni, Tomato, and Cheese Casserole

2 c. macaroni

chopped onion

16 oz. can tomato sauce

1 1/2 t. salt

1 1/2 c. shredded cheddar cheese

1/2 c. butter

28 oz. can diced tomatoes

1 1/2 t. Worcestershire sauce

1/4 t. pepper

Boil macaroni in water 10 minutes. Rinse and drain. Melt butter in skillet. Add onion and saute until tender. Add all remaining ingredients, except cheese. Simmer 5 minutes. Add macaroni. Stir. Place in buttered casserole, alternating layers with cheese. Top with cheese. Bake at 375 for 45 minutes.

Faye's Corn Relish

2 dozen ears corn, cooked and cut off cob

4 sweet green peppers, chopped

1 T. celery seeds

1 t. tumeric powder

2 c. sugar

a little water

1 qt. cabbage, chopped

10 medium sized onions

4 sweet red peppers, chopped

1 c. cucumbers, chopped

1/2 c. salt

1 1/2 qts vinegar

Combine all ingredients. Cook 1/2 hour. Pour in jars and seal hot.

Faye's Overnight Vegetable Salad

10 oz. pkg. frozen green peas, thawed

16 oz. can cut greeen beans, drained

1 c. diced celery

1 medium onion, diced

2 oz. jar chopped pimento, drained

1/2 c. sugar

1 1/2 t. salt

1/2 t. paprika

15 oz. can red kidney beans, drained

12 oz. can white whole kernel corn, drained

1/2 c. chopped green pepper

3/4 c. white vinegar

2 T. oil

2 t. water

Combine all ingredients. Refrigerate 24 hours. Makes 14-16 servings.

Faye's Waldorf Salad

2 large apples, unpeeled, cored, diced

1 c. diced celery

1/4 c. black or golden raisins

6 lettuce leaves

2 t. lemon juice

1/4 c. chopped pecans

1/4 c. apple juice

Toss apples and lemon juice together. Add all remaining ingredients, except lettuce. Mix well. Place each serving on a lettuce leaf or leave in bowl for self serve salad. 

Donna's Corn Pudding

1/3 c. sugar

1 can cream style corn

1 c. broken Town House butter crackers

1 can whole kernel corn

1 c. milk

4 pats butter

Combine all ingredients except butter. Place in dish. Place butter on top. Bake at 350 for 1 hour, stirring halfway through. 

Blueberry Lime Imperial

1 1/2 c. reconstituted frozen limeade

1 c. whipping cream, whipped

3 oz. pkg. lime jello

1 c. fresh or frozen blueberries

Bring 1 c. limeade to a boil. Dissolve jello in hot limeade. Stir in remaining 1/2 c. limeade. Chill until thick and syrupy. Beat with mixer until light and fluffy. Fold in cream and blueberries. Turn into lightly oiled 5 cup mold. Chill until set.

Crispy Cheese Potato Wedges

1/2 c. Panko Italian or plain bread crumbs

1/4 t. garlic salt

3 T. butter or margarine, melted

1/4 c. Parmesan chese, grated

1/2 t. paprika

3 medium or 4 small unpeeled baking potatoes

dipping sauces, sour cream

Preheat oven to 400. Place bread crumbs in bowl. Add cheese, paprika, and garlic salt. Cut each potato into 8 wedges. Dip wedges in butter, then bread crumb mixture to coat evenly. Place wedges on on baking stone. Bake 23-28 minutes until potatoes are tender. Serve with favorite dipping sauces or sour cream. Makes 4 servings.

Zucchini Bake

2 pkgs refrigerated crescent rolls, or crescent sheets

1 t. basil

1/2 t. oregano

4 eggs, beaten

3 c. mozzarella cheese

1 c. grated Parmesan cheese

3/4 t. salt

8 c. zucchini, sliced

2 c. onion, chopped

1/2 c. parsley, snipped

2 garlic cloves, pressed

1/4 c. butter or margarine

3/4 t. pepper

Preheat oven to 375. Spread dough into and up sides of 9x13. Pinch all seams closed. Set aside. Melt butter in skillet. Add zucchini, onion, parsley, garlic, pepper, basil, and oregano until zucchini is tender. Combine eggs, both cheeses, and salt. Gently toss zucchini with egg mixture. Pour into crust and bake 35-40 minutes until center is set. Makes 10-12 servings.

 

Donna's Hashbrown Casserole

1 stick butter, melted

2 c. shredded cheddar cheese

1 can creamy chicken mushroom soup 1 small onion, chopped

8 oz. sour cream

32 oz. bag hashbrowns, thawed

Combine all ingredients in sprayed 9x13 dish. Mix well. Bake at 325 for 1 hour until golden and bubbly.

Naomi's Cabbage Casserole

1 medium head cabbage, grated

1 bell pepper, chopped

1 T. sugar

grated cheese

1 medium onion, chopped

2 T. butter

2 c. drained tomatoes

Cook cabbage until crisp tender. Drain and place in greased dish. Saute onion and pepper in pan with butter and sugar. Add tomatoes. Heat until hot. Pour over cabbage. Add cheese over top. Heat until bubbling hot.

Lucille's Orange-Jicama Salad

4 large oranges, peeled and sectioned

1 medium purple onion, thinly sliced and separated into rings

1/4 c. lime juice

1 1/2 t. oil

4 c. torn romaine lettuce

1 T. pine nuts or chopped pecans, toasted

1 lb. jicama, peeled and cut into 2x1/4" strips

1/3 c. unsweetened orange juice

2 T. red wine vinegar

1/4 t. pepper

4 c. torn red leaf lettuce

Combine orange sections, jicama strips, and onion rings. Toss gently and set aside. Combine orange juice, lime juice, vinegar, oil, and pepper. Add to orange mixture. Toss gently. Cover and chill at least 2 hours. To serve: add lettuce and pinenuts to orange mixture. Toss well. Makes 8 servings.

Russian Salad

3 oz. pkg lime jello

14 marshmallows

1/2 c. banana, sliced

1/3 c. mayo

1 c. pecans, chopped

8 oz. pkg cream cheese, softened

2/3 c. water

1/2 c. crushed pineapple

1/2 c. evaporated milk

1/2 t. lemon juice

Combine jello, cream cheese, marshmallows, and water. Bring to, but do not allow to, boil. Place in dish. Refrigerate. Combine all other ingredients. Spread on top of set jello mixture. Refrigerate until ready to serve.

 

Naomi's Freezer Slaw

large head cabbage, grated

1-2 sticks celery, diced

2 c. sugar

1 t. celery seed

green pepper, chopped

1/2 c. water

1 c. vinegar

1 t. mustard seed

Put vegetables in ice water and chill. Simmer the seasonings 15 minutes. Pour hot solution over cabbage mixture. Chill, then freeze. *This is a great way to use excess cabbage and to have in the winter.

 

Kathy's Broccoli Supreme

4 T. butter, melted

2 c. seasoned croutons

2 T. finely chopped onions

10 oz. frozen broccoli, partially thawed

1 c. grated cheddar cheese

16 oz. can creamed corn

2 eggs, slightly beaten

1/4 t. salt

1/4 t. pepper

2 c. chopped ham (optional)

Melt butter in 2 qt casserole dish. Toss croutons in melted butter. Arrange in dish and set aside. In a large bowl, combine all other ingredients except cheese. Pour over buttered croutons. Bake at 350 for 35-45 minutes, until knife inserted in center comes out clean. Sprinkle top with cheese. Return to oven for another 5 minutes or until cheese is melted. Makes 4-6 servings.

Colleen's Magic Cheese Sauce

Magic Sauce*

2 c. grated cheese

Add cheese to hot prepared magic sauce. Stir until melted. Use in macaroni and cheese or serve over vegetables.

*Magic Sauce:

1 c. magic mix**

1 1/4 c. water

In a saucepan, combine magic mix and water. Stir over medium heat until it starts to bubble. For meat flavor, add 1 bouillon cube to sauce. Use magic sauce for all recipes calling for white or cream sauce, Makes 1 1/2 c.

**Magic Mix:

4 c. instant dry milk

1 c. butter or margarine (2 sticks)

1 c. flour or 1/2 c. cornstarch 

Combine milk, flour, and butter in a large bowl. Use two knives to cut the butter in to the dry ingredients. Mix until it looks like cornmeal. Keep tightly covered in the refrigerator. It will keep for several months. Magic Mix can be used in many recipes to make food prep easy and economical. (makes 5 c.)

Three Bean Salad

16 oz. can green beans, drained

1 c. chopped green pepper

2/3 c. unsweetened apple juice

2 t. sugar

1/4 t. dry mustard

1/8 t. oregano

16 oz. can wax beans

16 oz. can kidney beans, drained

2/3 c. chopped green onions

1/3 c. cider vinegar

1/2 t. pepper

1/4 t. paprika

Combine beans, green pepper, and onions. Toss gently. Combine apple juice and remaining ingredents in a jar. Cover tightly. Shake vigorously. Pour over bean mixture. Toss gently. Cover and chill at lest 2 hours or overnight. Makes 12 servings.

Lucille's Roasted New Potatoes

24 small new (Dutch) potatoes, about 2 2/3 lbs

1/4 c. Panko Italian crumbs

3/4 t. paprika

cooking spray

1/4 c. fresh Parmesan cheese

Cook unpeeled potatoes in boiling water 15 minutes. Drain and cool slightly. Quarter potatoes, coat sut sides with cooking spray. Ciombine remaining ingredients. Lightly coat cut sides of potatoes in Panko. Arrange in a single layer on a baking sheet. Bake at 450 for 15 minutes. Makes 8 servings.

Jill's Savory Mini Vegetable Quiches

15 oz. refrigerated pie crusts

1/2 c. fresh mushrooms, chopped

1/4 c. green onions, sliced

2 eggs

dash of pepper

1 c. zucchini or broccoli, chopped

1 garlic clove, pressed

1/2 c. milk

1/2 c. shredded cheddar cheese

Preheat oven to 375. Roll out one pie crust into 12x10 rectangle. Cut 12, 3" circles from dough. Press into mini muffin pan. Repeat with remaining crust for 2nd muffin pan. Combine zucchili and mushrooms. Add garlic and onions. Whisk milk and eggs together. Stir in vegetables and other ingredients. Fill each muffin cup with 1 T. filling. Bake 13-15 minutes or until browned and puffed. Cool 2 minutes. Remove carefully. Serve warm. Makes 24.

 

Amish Sweet Potato Pudding

large can crushed pineapple, drained

2 eggs

1 c. carnation milk

1/4 c. raisins

1/4 c. pecans, chopped

1/2 t. nutmeg

2 c. mashed sweet potatoes, or 1 large can, mashed

6 T. sugar

1 t. salt

2 T. butter, melted

mini marshmallows

To sweet potatoes, add sugar, salt, butter, and milk. Beat eggs well and ad to mixture. Add nuts, raisins, and pineapple. Pour in sprayed baking dish and bake at 350 for 35 minutes. Top with marshmallows and bake additional 10 minutes until browned. Serves 6-8. 

Donna's Fruit Salad

1 can fruit cocktail, drained

1 can mandarin oranges, drained

banana, sliced

1 can pineapple tidbits, undrained

1 pkg. instant coconut pudding*

Combine fruit cocktail, oranges, and pineapple. Stir in dry pudding. Chill. Add banana just before serving. 

*can substitute vanilla or cheesecake pudding instead

**may add mini marshmallows and other fruits if desired

Jill's Autumn Fruit Salad

1 c. seedless grapes, any color

2 Granny Smith apples, peeled & chopped

1 lime zest

11 oz. can mandarin oranges, drained (I use no sugar added)

1 1/2 c. miniature marshmallows

8 oz. vanilla yogurt

1/2 c. chopped nuts, optional

Combine all ingredients. Chill before serving.

Lucille's Asparagus Vinaigrette

48 fresh asparagus spears 

2 T. water

2 T. oil

1/2 t. grated lemon rind

1/4 t. white pepper

1/4 c. rice vinegar

2 T. lemon juice

1/2 t. dry mustard

2 oz. jar diced pimento, drained

1 head Boston or romaine lettuce

Snap off tough ends of asparagus. Remove scales (nubs on the stem) with vegetable peeler or knife. Cook asparagus, covered, in small amount of boiling water 6-8 minutes or until crisp tender. Drain. Place in shallow dish. Combine all other ingredients, except lettuce, in a jar. Cover tightly. Shake vigorously. Pour over asparagus. Cover and refrigerate. Serve on lettuce leaves. Makes 8 servings.

Lena's Coca Cola Cream Cheese Salad

3 oz. pkg. raspberry jello

3 oz. pkg. cherry jello

8 oz. pkg. cream cheese, softened

1 can bing cherries, drained, reserve juice

8 oz. can crushed pineapple, drained, reserve juice

1 c. chopped nuts, optional

2 coca cola (1 1/2 king size)*

water

Place jellos in saucepan with reserved juices and enough water to make 1 1/2 c. liquid. Heat until jello is dissolved. Allow to cool. Add cherries, cream cheese, nuts, pineapple, and colas. Blend intil smooth. Pour into 9x13 dish. Let congeal. Cut into squares and serve on lettuce leaves.

*King size coca cola bottles were 10-12 oz bottles that were popular in the 1950's.

Donna's Spinach Strawberry Salad

1 pkg. fresh torn spinach

1 t. dill weed

1/2 c. oil

1/4 c. sugar

1/4 t. onion powder

salt to taste

1 pt. sliced strawberries

2 t. toasted sesame seeds

1/4 c. rice vinegar

1/4 t. garlic powder

1/4 t. dry mustard

pepper to taste

Toss spinach, strawberries, dill weed and sesame seeds. Combine dressing ingredients. Pour over spinach mixture just before serving.

Kathy's Garden Cole Slaw

1 medium size cabbage, grated

1 carrot, grated

1 c. mayo

1 T. lemon concentrate

1 T. mustard

1 T. tarragon vinegar

1 t. salt

1/2 t. pepper

1/3 c. sugar

2 T. milk

Place carrot and cabbage in large bowl and set aside. In a small bowl, combine all other ingredients. Pour dressing over cabbage mixture. Stir until well blended. Chill 2-4 hours. Stir before serving.

Blackeye Pea Salad

15 oz. can blackeye peas, rinsed and drained, or 3/4 c. dried blackeye peas, cooked and drained

1/2-1 c. onion, chopped

1/4 c. sugar

15 oz. can whole kernel corn, rinsed and drained

1/2 c. green pepper, chopped, optional

1/2 c. oil

1/2 c. vinegar

Combine peas, corn, green pepper, and onion in bowl. Combine oil, vinegar, and sugar in separate bowl and mix. Pour marinade over vegetables and mix well. Chill in refrigerator 4-8 hours before serving. makes 6-8 servings.

Kathy's Spinach Egg Bake

2 pkgs. frozen spinach

5 T. butter

2 eggs, beaten

1 c. grated cheddar cheese

1 medium onion, chopped

1 T. flour

2 c. milk

1 c. seasoned bread crumbs

Prepare spinach as directed on pkg. Drain. Saute onions and butter in saucepan until clear. Stir in flour. Combine eggs and milk. Add to flour moxture. Stir constantly until smooth and thickened. Fold bread crumbs and cheese into cooked spinach. Combine spinach with thickened milk sauce. Place in buttered casserole dish. Bake at 350 for 30 minutes. Sprinkle top with grated cheese. Return to oven for 5 minutes or until cheese is melted.

 

Lucille's Sprout Salad

1 c, cherry tomatoes, halved

1/4 c. sliced green onions

1/4 c. Italian dressing

1/2 c. bean sprouts

3/4 c. unpeeled diced cucumber

1/4 c. diced celery

1/2 c. alfalfa sprouts

1/2 c. lentil sprouts

Combine tomatoes, cucumbers. onions, and celery. Drizzle with dressing. Toss, cover and chill for 15 minutes. Line serving plates with equal portions of alfalfa, lentil, and bean sprouts. Spoon 1/2 c. vegetable mixture on sprouts. Makes 4 servings. 

Merry's Sweet Potato Casserole

2 large cans sweet potatoes

1 c. sugar

1 T. butter

3/4 c. brown sugar

pecans, chopped

2 eggs

2 T. vanilla or butternut flavoring

2 T. flour

1/2 stick margarine or butter

Combine sweet potaoes, sugar, flavoring, and butter in bowl with mixer. Place in sprayed casserole dish. Combine flour and brown sugar. Sprinkle on top of potatoes. Melt butter and and chopped nuts. Spoon on top. Bake at 350 for 25 minutes. 

Lucille's Stir-Fried Vegetables

2 t. cornstarch

1/2 c. water

2 T. dry sherry

1 t. sesame oil

1/4 t. crushed red pepper

2 1/2 c. sliced squash

1 c. sweet red pepper strips

6 oz. pkg frozen snow pea pods, thawed (or edamame)

1/2 t. chicken flavored granules

1 T. soy sauce

1 clove garlic, minced

1 t. grated gingerroot

1 c. sliced green onions

1 c. bean sprouts

Combine cornstarch, granules, water, celery, sherry and soy sauce. Add oil to wok (or skillet if you don't have a wok). Heat to medium high (325) for 1 minute. Add garlic, crushed red pepper and gingerroot. Stir fry 1 minute. Add squash, onions, and red pepper strips. Stir fry 3 minutes or until crisp tender. Add bean sprouts and pea pods. Stir fry 2 minutes. Pour cornstarch mixture over vegetables. Stir fry until thickened. Serve immediately. Makes 8 servings. 

Brooxie's Good Stuff

2 cans veg-all, drained

1 c. mayo

1 roll Ritz crackers, crushed

2 c. shredded cheddar cheese

1 small onion, chopped

1 stick margarine or butter, melted

Mix veg-all, cheese, mayo, and onion. Place in sprayed casserole dish. Place crushed crackers on top. Pour melted butter on top of crackers. Bake at 350 until bubbly around the sides and brown on top. 

Vidalia Onion Pie

2 c. vidalia onions, sliced

1 stack Ritz crackers, crumbled

2 eggs

seasonongs, to taste

1 stick butter

2/3 c. milk 

1-2 c. shredded white cheese

Saute onions in 1/2 stick butter until clear. Melt remaining butter with seasonings. Mix crumbs and butter. Press into greased pie pan. Mix eggs and milk. Pour onions into crust, then our egg mixture on top. Sprinkle with seasonings and top with cheese. Bake at 350 for 30 minutes. Serve warm or save for a cold midnight snack.

Hot German Potato Salad

1/2 lb. bacon, cooked and crumbled, reserve grease

1/2 c. sliced onion

3 T. sugar

1/2 t. salt

1/4 t. pepper

1/3 c. vinegar

1/2 c. celery, chopped

1/4 c. bacon crippings

1 T. flour

1/2 t. celery seed

1/2 c. water

5 medium potatoes, peeled, cooked and cubed

Saute celery and onion in bacon drippings until tender. Combine sugar, flour, and seasonings. Stir into drippings. Add water and vinegar, stirring until smooth. Bring to a boil. Add potatoes and bacon. Mix thoroughly. Serve hot. Makes 6 servings. 

Cabbage Casserole

1 medium onion, chopped

bacon bits

1 medium cabbage, cut in narrow squares

2 c. grated cheese

1 1/2 c. sour cream

1 c. buttered bread crumbs, or Pepperidge Farm dressing

1 lb. ground beef

2 T. margarine

1 t. salt

dash of pepper

1 green pepper, diced

Brown onion and ground beef in margarine. Add seasoning. Add cabbage. Cover and cook slowly until cabbage turns translucent, about 10 minutes. Add cheese and sour cream. Mix thoroughly. Put in greased casserole dish. Top with bread crumbs (I use Pepperidge Farm dressing). Sprinkle with bacon bits on  top. Bake at 375 for 45 minutes. Makes 10-12 servings.

Baked Pineapple Casserole

4 eggs

1/4 c. brown sugar

20 oz. can crushed pineapple, undrained

1/2 c. sugar

3/4 stick butter or margarine, melted

5 slices white bread, crusts removed, cubed

Grease 2 qt. casserole dish. Beat eggs. Add sugars and cooled margarine. Stir in pineapple and juice. Stir in bread cubes. Bake uncovered at 350 for 45 minutes, or until lightly browned. Serve hot or cold.

Creole Red Beans and Rice

 2 c. chopped onion

1 c. diced celery

16 oz. can kidney beans, drained

1 t. oregano

2 t. hot sauce

1 1/2 c. chopped green pepper

4 cloves garlic, minced

14 1/2 oz. can stewed tomatoes, undrained

3 c. cooked rice

Brown onions, peppers, and celery. Steam 10 minutes or until done. Stir in all other ingredients, except rice. Simmer 15 minutes. Add rice and stir. Serve hot.

Portia's Vidalia Onion Casserole

4 c. vidalia onions, sliced

1 1/4 c. cornbread stuffing mix

1 can cream of mushroom soup

1/2 c. margarine or butter

1/2 c. sour cream

Cook onions in butter until transparent. Mix other ingredients with onions. Place in sprayed 9x13 dish. Top with buttered bread crumbs or panko. Bake in 350 oven for 10-120 minutes until browned.

Colleen's Macaroni and Cheese Surprise

1 1/2 c. Magic Sauce*

2 c. grated cheddar cheese, (8 oz)

1/4 t. pepper

1/4 t. salt

1/2 t. garlic powder

1 c. grated mozzarella cheese

1/2 t. oregano

1 t. sugar

1/4 c. chopped onion

1 can Italian stewed tomatoes

2 c. uncooked macaroni

Combine magic sauce and cheddar cheese in saucepan over medium heat until melted. Bring 4 c. water to a boil in another pan. Add macaroni. Cook over medium heat for 7 minutes. Drain. Add cheese sauce, tomatoes, sugar, and spices. Mix well. Pour into sprayed baking dosh. Top with mozzarella cheese. Bake at 350 for 25 minutes until bubbly. Serves 6.

*Magic Sauce recipe:

1 c. magic mix**

1 1/4 c. water

In a saucepan, combine magic mix and water. Stir over medium heat until it starts to bubble. For meat flavor, add 1 bouillon cube to sauce. Use magic sauce for all recipes calling for white or cream sauce, Makes 1 1/2 c.

*This recipe is from a nutritionist friend of mine.

**Magic Mix recipe:

4 c. instant dry milk

1 c. butter or margarine

1 c. flour or 1/2 c. cornstarch

Combine milk, flour, and butter in large bowl. Use two knives to cut butter in to the dry ingredients. Mix until it looks like cornmeal. Keep tightly closed in the refrigerator for several months. Magic Mix can be added to many recipes to make food prep easy and economical. Makes 5 c.

This recipe is from the same nutritionist friend.

Kathy's Tater Tot Casserole

1 lb. ground beef

2 medium onions, chopped

8 oz. fresh mushrooms, sliced

1 (30 oz.) pkg. tater tots

1 lb. sausage

2 cloves garlic, minced

2 cans cream of mushroom soup

 1 c. grated cheddar cheese

Brown beef and sausage with onions, garlic, and mushrooms.  Drain off grease. Stir soup into hot mixture. Pour into sprayed 9x13 dish. Layer tater tots on top. Bake at 350 for 30-45 minutes, until tater tots are crisp on top. Sprinkle with cheese and return to oven for 5 minutes, until cheese is melted.

*Variation: substitute spaghetti sauce for soup and mozzarella for cheddar

Brown Rice and Mushrooms

1 stick margarine

1 can French onion soup

6 oz. jar sliced mushrooms

1 c. converted rice (uncle Ben's original rice)

1 can beef broth

Preheat oven to 350. Melt margarine in 9x13 dish. Stir in rice. Pour in soup, broth, and mushrooms. Cover. Cook for 1 hour.

 

Sliced Baked Potatoes

4 medium potatoes

2-3 T. melted butter

4 T. grated cheddar cheese

1 1/2 T. Parmesan cheese

1 t. salt

2-3 T. fresh parsley, chives, thyme, or sage or 2-3 t. dried herbs

Scrub and rinse potatoes. Cut into thin slices, but not all the way through. (Place a wooden spoon next to the potato to prevent knife from cutting all the way through.) Put potatoes in a baking dish. Fan open slightly. Sprinkle with salt and pepper, Sprinkle with herbs. Bake at 425 for 50 minutes. Remove from oven. Sprinkle with cheeses. Bake another 10-15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. 

Kathy's Sour Cream Potato Salad

10 medium potatoes

5 eggs, hard boiled

1 c. fat free sour cream

1 1/2 t. salt

1/2 t. pepper

2 T. sugar

1/4 c. chopped onions

1/4 c. bread and butter pickles, diced

1/2 c. mayo

1 T. mustard

2 T. pickle juice, bread and butter

Boil potatoes whole. Cool some, then remove peeling and dice. Mix onions with potatoes. Separate egg whites from yolks. Dice whites. Add to potato mixture. Add sliced pickles. Mash egg yolks with all other ingredients. Add to potato mixture. Chill.

Donna's Broccoli Casserole

2 (8 oz) pkgs. frozen broccoli, cooked

1 1/2 c. cubed Velveeta cheese

1 stick margarine, melted, for dressing

1 can Campbell's golden mushroom soup

1 1/2 c. Pepperidge Farm cornbread stuffing mix

1 can Durkee french fried onion rings

1 c. milk

Layer sprayed pan in this order: 1/2 broccoli, 1/2 onion rings, 1/2 cubed cheese, 1/2 milk mixed with 1/2 soup, 1/2 stuffing mix mixed with melted margarine. Repeat each layer. Bake uncovered for 45 minutes at 325.

Baked Spinach

2, (10 oz.) pkgs frozen chopped spinach

3 T. butter

2 c. milk or 1 c. milk & 8 oz. sour cream

 1/4 t. nutmeg

1/2 c. grated cheese

2 T. chopped onion

3 T. flour

3 hard boiled eggs, chopped

salt & pepper to taste

1/2 c. bread crumbs

Cook spinach as directed on package. Drain. Cook onion in butter until clear. Blend in flour and milk (I use milk and sour cream combined). Cook, stirring until smooth and thickened. Add spinach, eggs, nutmeg, salt and pepper. Pour into greased shallow baking dish. Top with cheese and bread crumbs. Bake at 375 for 20 minutes.