Ham and Noodle Casserole
1/2 (16oz.) pkg. dry
noodles 2 cups diced Velveeta 1 Cup Cubed baked ham 1 regular can of cream of mushroom soup 1 Tablespoon of margarine 1/2
soup can or 1/4 cup of milk
Cook and drain the noodles. Melt Velveeta with the margarine, and 1/4 cup milk. Mix
all together, and place in a large casserole. Bake at 375 degrees uncovered for 30 minutes. (I wait till the cheese is
melted and a little brown on top, and the casserole is bubbling) Personal note: I like the versatility of this recipe.
You can add or subtract the amount of noodles, meat, or soup to your liking. Or Lay 4 or 5 slices of American cheese
or some shredded cheese on top before baking. I like mine cheesy!
BAKED SHELLS WITH CHICKEN AND MUSHROOMS
2 containers (10 ounces each) BUITONI Refrigerated Alfredo
Sauce 1 pound dry medium shell pasta, prepared according to package directions, kept warm 2
cups cooked diced chicken 1 cup frozen peas, thawed 2 cans (4 ounces each) sliced mushrooms, drained
1/4 cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese 1/4 cup dry bread crumbs
DIRECTIONS PREHEAT oven to 350° F. COMBINE pasta, sauce, chicken, peas and mushrooms in large bowl;
spoon into 2-quart baking dish. Combine cheese and bread crumbs in small bowl; sprinkle over pasta mixture. BAKE
for 20 minutes. Serving Size: 8
Jewish Apple Cake
1 cup oil
2 cups sugar
2/3 cup orange juice
2 1/2 tsp Vanilla extract
3 cups flour
4 eggs
2 1/4 tsp Baking Powder
Peel and slice 4 apples. Sprinkle about 1/4 cup or
more of sugar, and some Cinnamon on top of apples, stir, and set aside.
Sift flour and baking powder together, set aside.
Cream sugar, oil and eggs together in a large
bowl.
Stir flour and orange juice into sugar, eggs
and oil mixture. Add vanilla. I use an electric mixer.
Spray Angel Food pan with Pam.
Put in 1/2 batter, then apples, then remaining batter.
Bake at 350 degrees for 1 hour 20 minutes.
GREAT PUMPKIN COOKIES
2 cups all-purpose flour 1 1/3
cups quick or old-fashioned oats 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2
teaspoon salt 1 cup (2 sticks) butter or margarine, softened 1 cup packed brown sugar
1 cup granulated sugar 1 cup LIBBY'S® 100% Pure Pumpkin 1 large egg 1
teaspoon vanilla extract 3/4 cup chopped walnuts 3/4 cup raisins Decorating
icings, NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, candies, raisins and/or nuts (optional) DIRECTIONS PREHEAT
oven to 350° F. Grease baking sheets. COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter,
brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg, and vanilla extract;
mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop ¼ cup dough onto prepared baking sheet; spread
into 3-inch circle or oval. Repeat with remaining dough. BAKE for 14 to 16 minutes or until cookies are firm
and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Decorate with
icings, morsels, candies, raisins and/or nuts. Serving Size: 20
Fall Salad with Cranberry Vinaigrette
1/2 cup cider vinegar 1/4 cup cranberries 1/4
cup olive oil 2 tsp white sugar 1/8 tsp kosher salt 1 pinch freshly ground black pepper 2 heads romaine lettuce
- rinsed, dried, & torn in bite-size pieces 2 med heads Belgian endive - washed, dried & chopped 2 red
Anjou pears 1/2 cup toasted walnuts, chopped 1/2 cup crumbled Gorgonzola cheese - Low Down:..Use a Lite version
of the vinegar and olive oil, also a Lo fat version of the cheese. = In a saucepan, combine vinegar & cranberries.
Cook over med heat until cranberries soften. Remove; add olive oil, sugar, salt & pepper. Place in blender;
mix until smooth. Refrigerate until chilled. Core & julienne one pear, core & dice the other. In
a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss & drizzle with
enough dressing to coat. Divide among salad plates; garnish with julienned pear. Top with any additional
walnuts as well.
Variations: If you feel the cider vinegar in that amount is too strong switch to rice vinegar
then add 2 Tbsp of cider vinegar. For garnish use 1/2 cranberries & golden raisins. Prep Note:
For a Iittle 'zip', increase the sugar amount to 2 Tbsp and add 1 tsp of fresh lemon juice. Asian pears
also work if you can't find red anjou pears. Add red food coloring for a deeper color red salad dressing.
KFC cole slaw
8 cups chopped cabbage
1/4 xcup shredded carrot
1/3 cup granulated sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonaise
1 1/2 tbsp white vinegar
2 1/2 tbsp fresh lemon juice
PEACHES 'N CREAM CHEESECAKE
1
1/2 c. Flour 2 sm. Pkgs. Vanilla instant pudding 2 eggs 6 tbsp. Butter 2 tsp. Baking powder 1 c. Milk 2
(13 oz.) cans sliced peaches 2 (8 oz.) pkgs. Cream cheese 6 tbsp. Peach juice 2/3 c. Sugar 1 tbsp. Sugar and 1/2
tsp. Cinnamon (topping)
Beat first
6 ingredients with a mixer for 2 minutes. Put in 9 x 13 inch pan. Drain peach slices (reserve juice). Place peaches in rows
on top of crust mixture. Beat cream cheese, peach juice, and sugar together. Carefully spoon on top of peaches. Sprinkle with
topping mixture and bake 30-40 minutes at 350 degrees.
Chicken Quesadillas
2-1/2 C. Shredded
cooked chicken 2/3 - 1 cup Salsa 1/3 cup Sliced green onions 1 t. Ground cumin 1/2 t. Salt 1/2 t. Dried oregano 6
Flour tortillas 1/4 cup Butter, melted 2 cups Shredded Monterey Jack cheese (chedder is fine also)
In a skillet
combine first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through. Brush one side
of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortillas. Sprinkle with
1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking sheet. Bake at 475 degrees
for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.
Chocolate
Chip-Banana Muffins The banana flavor of these delicious muffins will send your taste buds soaring into
outer space!
1 egg 2 cups Original Bisquick® mix 1 1/4 cups mashed very ripe bananas (2 to 3 medium) 1/3
cup sugar 3 tablespoons vegetable oil 1/3 cup miniature semisweet chocolate chips
1 .
Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin
cups. 2 . Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened.
Divide batter evenly among muffin cups. 3 . Bake about 15 minutes or until golden brown.
Pink Fluff Salad
1 (12 oz.) container
Cool Whip 1 can sweetened condensed milk 1 can cherry pie filling 1 (20 oz.) can pineapple tidbits (drained) 1/2
cup chopped nuts 1/2 cup miniature marshmallows
Defrost Cool Whip. Drain pineapple. Mix softened Cool Whip and condensed milk
until smooth. Add rest of ingredients and mix well. Chill. Makes 1/2 gallon
Asian Chicken Salad
2 Tbsp brown sugar 2 tsp soy sauce 1 Tbsp sesame
oil (optional) 1/4 cup vegetable oil 3 Tbsp rice vinegar 1 (8 oz) pkg dried rice noodles 1 head iceberg lettuce
- rinsed, dried, & chopped 4 boneless chicken breast halves, cooked & shredded 3 green onions, chopped
1 Tbsp sesame seeds, toasted = Prepare dressing 30 min ahead of time; combine brown sugar, soy sauce,sesame
oil, salad oil, & rice vinegar in a salad dressing carafe. To prepare Chinese rice noodles, heat a skillet with
a few Tbsp of oil; break off a little bit of noodles; add to skillet & fry. (They will puff up, so only add a
few at a time). When they puff up, remove & drain on paper towels. Be sure to cook long enough as under cooked
noodles will be like eating needles. Once cooked, add them to salad mix. In a lg bowl combine lettuce, cooked &
shredded chicken, green onions & toasted sesame seeds. Let chill about 10 min,; just before serving add cooked noodles.
Serve in salad bowls with dressing in a pourable container so people can add as much dressing as they want. You can
also pour dressing over top of salad, toss & serve immediately.
1 lb. spiral macaroni-cook, drain in cold water
2 lg carrots, shred
1 lg. onion, chop fine
2 green peppers, cut fine--I use 1
diced cheese of course...is opt. but that is the best
part I use cheddar
Dressing:
1 c cidar vinager
1 1/2 c sugar-I use about a cup
1 pt Hellmans mayo
1 reg size sweetened condensed milk
Salt and Pepper
Beat til frothy and add to above. Mac being
last so it doesn't get cremated. Make a day ahead. The longer it sits the better it tastes! Throw it all in a plastic ice
cream bucket. Makes alot!
Zuchinni Muffins
1 cup oil 3
eggs 1-1/2 cups sugar 1 tsp. salt 1 tsp. baking soda 1/2 tsp. baking powder 1 3- oz. pistachio instant pudding
mix 3 cups flour 2 cups shredded zucchini 2 tsp. vanilla 1 cup crushed pineapple ( drained)
Mix oil, eggs,
sugar. Add the remaining ingredients and mix well. Put in muffin pan and bake 350 for 20 to 25 min. depending on your oven.
FETTUCCINE TOMATO BASIL SALAD
1 package (9 ounces) BUITONI Refrigerated Fettuccine
1/4 cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese 1 tablespoon olive oil
1 tablespoon red wine vinegar 1 pound fresh tomatoes, chopped 1/4 cup chopped fresh basil
or 1 tablespoon dried basil, crushed DIRECTIONS
PREPARE pasta according to package directions.
TOSS
pasta with cheese, oil and vinegar. Add tomatoes and basil. Season with salt and ground black pepper.
Serving
Size: 4
Black
Magic Cake
Mix
together with a fork:
2
cups flour 2 cups sugar 3/4 cup cocoa 2
teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt
Add to above:
2 eggs 1 cup cooled coffee 1 cup milk 1/2 salad oil (I use Crisco oil) 2 teaspoons vanilla
Then mix with beater.
Pour into greased and floured 9 x 13 pan. The batter
is runny; don''t be alarmed.
Bake
at 350 degrees for 35 minutes or until done.
Peanut Butter Icing
1/4 to 1/2 cup margarine or butter (I use 1/2 cup) 1/2
cup peanut butter (Use Jif Creamy) 3 cups 10 x sugar 1 teaspoon vanilla 4 to 6 tablespoons milk (start with the 4 and add the rest or add 1 tablespoon at a time until proper consistency).
Mix the butter and peanut butter.
Add the 10 x sugar gradually. Then add vanilla, Add milk slowly till the icing is the desired consistency.
GARDEN PASTA SALAD
1 package (20 ounces) BUITONI Refrigerated Family Size
Three Cheese Tortellini 1 cup Italian salad dressing 2 cups broccoli florets 2
medium tomatoes, chopped 1 large green bell pepper, chopped 3/4 cup (3 ounces) BUITONI Refrigerated Freshly
Shredded Parmesan Cheese or BUITONI Refrigerated Freshly Shredded Romano Cheese 1 can (2.25 ounces)
sliced ripe olives DIRECTIONS
PREPARE pasta according to package directions. Drain; rinse in
cold water.
POUR dressing into large bowl. Add pasta, broccoli, tomatoes, bell pepper, cheese and olives; toss
well to coat. Refrigerate or serve immediately.
Serving Size: 8
Susie's Blue Cheese Dressing
2 cups
sour cream 4 heaping tablespoons Miracle Whip 4 oz. blue cheese, crumbled 3 green onions, chopped including the green
part
Mix well the above ingredients in a medium size container. Store this in the refrigerator for at least 24 hours
before using. This make a large quantity. You can use this for your wing dip.
Rice Casserole
1 package dry onion soup mix 1
Tbsp margarine 1 cup white rice, not instant 2 cups water
Preheat oven to 375. Bring water and margarine to boil.
Add soup mix and rice. Pour into a small casserole dish. Bake covered at 375 for 45 minutes. Makes 8 servings.
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