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!

Martha's Slaw

by Kelly G.

Slaw:
2 3-oz packages chicken or beef flavored Ramen noodles
1 pound package of cabbage slaw mix
1 cup sunflower seeds
1 bunch green onions, chopped

Dressing:
3/4 cup peanut or sesame oil
1/3 cup sugar
2 flavor packets from Ramen noodles

In a medium bowl, crunch Ramen noodles into bite-size pieces.Stir in slaw mix, sunflower seeds and green onions. Mix together oil, sugar and flavor packets from the Ramen noodles. Pour dressing on top of slaw mixture and refrigerate for at least 1 hour. Stir well before serving. Serves 8.

* Try substituting toasted almonds for the sunflower seeds.

Macaroni and Cheese

by Melissa C. and Marsha E.

1 box elbow macaroni, cooked
2 cans evaporated milk
1/2 pound velveeta cubed ( I usually add a little more)
10 oz cheddar cubed
1 stick butter
salt and pepper

Put in slow cooker and cook for about 2-3 hours, or until cheese is melted and it is heated through.

Tortellini Alfredo Dish

By Denise B.

3 packages of 3-cheese tortellini (cooked)
2-3 jars of Alfredo sauce
chopped celery, onions (optional)
chopped summer sausage or ham
pepper

Mix together and warm in crock pot.

Fresh Apple Cake

by Kelly G.

(This gets better the longer it sits, so I suggest making it at least a day in advance.)

2 cups plus 3 tablespoons sugar
3 tsp ground cinnamon
1 1/2 cups vegetable oil
3 large eggs
3 cups chopped Granny Smith apples, peeled (about 3 medium apples)
2 tsp vanilla extract
1/4 tsp freshly grated nutmeg
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup chopped pecans
1/2 cup raisins or coconut, your choice (or both!)

1. Preheat the oven to 325 degrees. Generously grease a 10-inch tube pan. Combine 3 tablespoons of the sugar, 1 tsp. of the cinnamon and coat the inside of the pan with the mixture by shaking the pan all around until the sides and bottom are coated.

2. Beat the oil and the remaining 2 cups of sugar with an electric mixer until well-blended. Add the eggs, one at a time, beating well after each addition. With a spatula, stir in the apples and vanilla. Sift together the remining 2 tsp cinnamon, the nutmeg, flour, baking soda, and salt. Add the flour mixture to the apple mixture and mix well with a spatula. Add the pecans and raisins or coconut. The batter will be very thick.

3. Spoon the batter into the prepared pan and smooth the top. Lift the pan from the counter about 2 inches and drop it back down to get out all of the air bubbles.

4. Bake the cake for 1-1/2 to 1-3/4 hours, until a tester inserted in the center comes out clean. Allow to rest on the countertop for at tleast 30 minutes before turning out onto a cake plate to cool completely.

Cracker Snack Mix

by Kelly G.

12 cups original flavor Bugles
6 cups miniature pretzels
1 package (11 oz) miniature butter-flavored crackers
1 package (10 oz) Wheat Thins
1 package (9 1/4 oz) Cheese Nips
1 package (7 1/2 oz) nacho cheese Bugles
1 package (6 oz) miniature Parmesan fish-shaped cracker
1 cup mixed nuts OR peanuts
1 bottle (10 or 12 oz) butter flavored popcorn oil
2 envelopes ranch salad dressing mix

In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture, toss to coat evenly.

Transfer to four ungreased 15-in. x 10-in. x 1 in. baking pans. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.

Potato Pan Rolls

by Erin U.

2 medium potatoes, peeled and quartered
1 1/2 cups water
2 packages (1/4 oz each) active dry yeast
1 tsp sugar
1/2 cup butter, melted
1/2 cup honey
1/4 cup vegetable oil
2 eggs
2 tsp salt
6 to 7 cups all-purpose flour

In a sauce pan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 miinutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110-115 degrees. Mash potatoes, set aside 1 cup to cool to 110-115 degrees (save remaining potatoes for another use).

In a mixing bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add reserved mashed potatoes, butter, honey, oil, eggs, salt and 1 1/2 cups flour. Beat until smooth. Stir in remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 1/2 dozen.

Hot Reuben Spread

by Donna W.

1 pkg (8 oz) cream cheese, softened
2 pkg (2 1/2 oz. each) thinly sliced corned beef, chopped (or 1/2 lb deli sliced)
1 1/2 cups shredded Swiss Cheese (6 oz)
3/4 cup drained sauerkraut
1/2 cup Thousand Island Dressing
Pretzel crackers or cocktail rye bread slices for serving, if desired.


1. Spray inside of a 1 to 2 1/2 qt slower cooker with cooking spray
2. Mix all ingredients except crackers, spooon into cooker
3. cover and cook on low heat setting for 1 to 1 1/2 hours or until cheese is melted. Stir until cheese is smooth.
4. Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Turn to low heat setting.
5. Serve with crackers or bread. Spread will hold up to 4 hours.

Can be used to make open faced Reuben sandwiches that you toast.

Makes 3 1/4 cups spread.
.

Frosted Pumpkin Gems

by Donna W.

Ingredients

1 package (18-1/4 ounces) yellow cake mix
1 can (15 ounces) solid-pack pumpkin
3 eggs
1/2 cup canola oil
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 to 2 cans (12 ounces each) whipped cream cheese frosting

Directions

•In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon
and baking soda; beat on low speed for 30 seconds. Beat on medium
for 2 minutes.

•Fill paper-lined miniature muffin cups two-thirds full. Bake at
350° for 12-16 minutes or until a toothpick inserted near the
center comes out clean. Cool for 5 minutes before removing from pans
to wire racks to cool completely. Frost cupcakes. Yield: 7 dozen.

Nutrition Facts: 1 serving (1 each) equals 59 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 64 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Sloppy Joes

by Donna W.

Brown:
1 lb hamburger
2 chopped onions (to taste) - I don't use onions

In a pan mix:
1/2 c. ketchup
1/2 c. water
1 1/2 tbsp. sugar
1 1/2 tpsp. cider vinegar
1 tbsp. prepared yellow mustard
2 tbsp. worcestershire sauce

Add to the hamburg mixture and simmer about 1 hour. Salt and pepper to taste. Serve on hamburger rolls. Serves about 10.

White Barbecue Sauce

By Donna W.

Ingredients:
2 cups mayo
2 tbsp ground black pepper
2 tbsp salt
6 tbsp lemon juice
6 tbsp distilled white vinegar
4 tbsp white sugar

Combine all ingredients & mix until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce.

*When I use this for chicken, I like to marinate the chicken in the sauce before grilling.

Dill Potato Salad

by Donna W.

2.5 lb. skinned, cooked red potatoes, cooled
2 tbsp. olive oil
2 tbsp. cider vinegar
1 c. light mayonnaise
2 tbsp. sugar
2 tsp. Dijon mustard
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 c. minced red onion
1 tbsp. dried dill, minced

*can substitute 1/2 cup plain yogurt or sour cream for 1/2 cup mayonnaise

Add cubed cheddar cheese if desired.

Cut potatoes into bite-size pieces. In a small bowl mix next 7 ingredients. Pour over potatoes. Add red onion and dill, mix well. Chill.

Best on the Planet Beans

by Trula H.

1/2 lb bacon diced
1/2 lb ground beef
Brown and drain.
1/2 c. ketchup
3/4 c. brown sugar
1/2 c. white sugar
1 tsp salt
1 tsp dry mustard
2 tsp cider vinegar
Combine the above and pour over:
1 lg can pork and beans: Do not drain
1 can red kidney beans, drained
2 cans french style green beans, drained
1 can butter beans, drained
Mix and bake 40 minutes uncovered at 350.

Italian Wedding Soup

To make the broth:

Boil and simmer one whole chicken for 2 hours. Cook with carrots, celery, onion, basil leaves, salt, pepper, parsley. I let it boil well for about a half hour, then simmer for the rest of the time.

Strain the broth into a clean pot, and set the chicken and vegetables aside.

With the broth in the clean pot, add a large can of chicken broth.

Into the broth, put finely chopped carrots, celery, onions and a small bag of spinach, finely chopped. Cook for about 20 minutes.

While the chicken is simmering, prepare the meatballs:

1/2 pound lean ground beef
2 tablespoons bread crumbs (I use seasoned)
1 tablespoon Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1 egg, slightly beaten

Mix together well and form into small meatballs - 1/4 to 1/2 inch in size. The smaller the better.

Put a small amount of the simmering soup in the second step into a small pot and boil the meatballs for about 20 minutes, after dropping them in one by one. Then add to the soup mixture.

Add cooked orzo - 1 box if you like noodles - to the cooked soup. Garnish the individual servings with a topping of Parmeson cheese.