Tasty Macaroni and Cheese

by Kelly G.

2 cups cooked macaroni
4 cups cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 can cream of chicken soup
1/2 tsp. dry mustard
1 tsp. onion powder
1/2 tsp. pepper

Cook macaroni. Drain and rinse in cold water. Combine with rest of ingredients. Cook on high for two hours or low for 3 hours in crock pot.

Hot Chicken Salad

by Pam C.



Hot Chicken Salad

4 cups chicken, cut up small and cooked

while cooking chicken mix all together:
1 cup sliced black Olives
2 cans Chestnuts, drained and diced
3 cups celery, diced
2 cups mayonaise
4 Tbsp Lemon Juice
1 tsp salt
4 Tbsp grated onion    
1 cup slivered Almonds

Drain grease from chicken, then add chicken to mixture. Spread in 9 x 13 pan

mix together, then spread evenly over the top:
                     1/2 stick butter, melted
                     2 cups seasoned stuffing mix
                     1 cup grated Cheddar Cheese

Bake 350  for about 30 minutes, until cheese is melted

Miller's Smorgasbord Macaroni and Cheese

1 lb. dry elbow macaroni
1/4 cup flour
4 TBSP. butter
2 2/3 cup milk
12 oz. cheddar cheese, shredded
12 oz. American cheese, shredded
1/2 cup parmesan cheese
4 eggs, beaten
2 TBSP dijon mustard
1/2 tsp. white pepper
pinch nutmeg

Crumb Topping Ingredients:
1 cup bread crubms
1 TBSP. parsely flakes
1 TBSP. basil leaves
2 TBSP parmesan cheese
1 tsp. onion powder

Cook macaroni al dente, cool and set aside.
Melt butter in a 3 qt. pot, add flour to make a roux. Cook roux for 4 to 5 minutes, whisking to blend. Add milk slowly while stirring constantly. As milk heats it will tihcken. Add cheese in small amounts, eggs, mustard, pepper and nutmeg. Mix well. Add the cooked macaroni to the sauce, stir to blend and place in 4 qt. baking dish.

To make crumb topping: blend all ingredients, spread crumbs evenly on top of the unbaked casserole.

Bake macaroni at 350 degrees for 30 minutes. This dish is traditonally served with stewed tomatoes.

Paula Dean's Baked Potato Soup

by Donna W.

Ingredients

◦8 slices Smithfield Naturally Hickory Smoked Bacon
◦1 onion, diced
◦1/2 cup all purpose flour
◦3 (14.5 ounce) cans chicken broth
◦5 potatoes, baked, peeled and diced
◦1 teaspoon dried parsley flakes
◦2 cups half & half
◦1 cup sharp cheddar cheese, grated
◦1 cup sour cream
◦Salt & pepper to taste (optional)

Steps

In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.


Serving Suggestions
Garnish with cheese, bacon and sour cream.

Scalloped Potatoes With Ham

by Donna W.

1 pound fully cooked ham slice, 1/2 inch thick
5 cups thinly sliced potatoes
1 can (10 1/2 oz) cream of mushroom or cream of celery soup
1/4 cup milk
1/2 cup chopped onion
1/4 chopped green bell pepper (optional)
dash pepper
2 tbsp butter
1 cup shredded cheddar cheese (optional)

Cut ham into bite size cubes. Place half of the potatoes in a greased, shallow 2 qt. baking dish. Cover with ham pieces. Combine soup with milk, onion, green bell pepper, and ground black pepper. Pour over potatoes. Dot with butter. Cover with foil and bake at 350 degrees for 1 hour. Remove covering, bake 30 to 45 minutes longer, or until potatoes are done. If desire, sprinkle cheddar cheese over the top of the scalloped potatoes the last 15 minutes of baking time.

Hot Chicken Salad

by Pam Cu.

Hot Chicken Salad
Serves 12-15

Thoroughly mix together:
4 cups of cooked chicken breast, cut into bite size pieces
3 cups diced celery
2 cans water chestnuts, drained and diced
1 cup slivered almonds, toasted
1 cup of sliced black olives
2 cups Mayonnaise
4 Tbs. lemon juice
1 tsp. salt
4 Tbs. grated onion

pour into 9 x 13 pan

Topping:
2 cups of crumb, seasoned stuffing mix
1 cup grated cheddar cheese
1/2 stick of melted butter

Toss together until coated with butter. Put over top of chicken mixture.

Bake at 350 until hot in the middle OR may be served cold.

Mrs. Martin's Chicken and Rice Recipe

4 cups cooked rice
4 cups cooked and chunk chicken
2 cups milk
2 cups sour cream
12 oz American cheese
1/4 cup flour
2 sticks butter
1 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp pepper
1 tsp salt
2 tsp chicken bullion

Make sauce with butter, milk, and thicken with flour.
Add seasoning, cheese, sour cream.
Place rice in buttered 9 x 13 pan. Top with chicken. Pour sauce on top. Bake 350, 30-45 minutes.

Topping: 1 stack Ritz crackers, 1 stick melted butter. Mix and sprinkle on top. ENJOY!