Macaroni & Cheese

1 (16 oz) pkg. Elbow noodles                           2 cups Half & Half

1 stick butter                                                   6 cups grated sharp cheddar cheese

Garlic & pepper to taste                                   3 cups milk

2 beaten eggs

Boil elbow noodles according to package directions adding ½ stick of butter. Drain noodles, then add to large bowl with ½ stick of butter. Sprinkle with garlic & pepper to taste. Stir in milk, half & half, cheese and beaten eggs. Pour into greased 13 x 9 casserole and bake at 350 for 50 to 60 minutes or until brown on top and bubbling in the center.

Fried Green Tomatoes

5 large green tomatoes cut into                           2 eggs, beaten in small bowl

¼” thick slices                                                  ½ cup bacon fat (drippings)

1 ½ cups cornmeal                                            cooked and crumbled bacon as

½ tsp salt                                                          garnish

½ tsp pepper

Mix cornmeal, salt and pepper in bowl. Dip sliced tomatoes in beaten eggs, and then dip in cornmeal mixture. Fry tomatoes in bacon grease until brown.

Broccoli & Chicken Casserole

1 chicken, cooked & chopped                          1 can cream of celery soup

1 cup sour cream                                              ½ onion, chopped

1 cup cheddar cheese, grated                            1 box frozen broccoli florets

1 sleeve Ritz crackers, crushed                         ½ cup butter, melted

Combine soup, onion, sour cream, broccoli and cheese. Add chicken. Pour into 9 x 13 casserole dish. Top with crackers and drizzle butter over the top. Cook in preheated 350* oven for 30 minutes.

Jo Jo Taters

1/4 cup grated Parmesan cheese

1/4 cup plain flour

1 tsp poultry seasoning

3/4 tsp salt

1/8 tsp black pepper

1 stick butter, melted

3-4  potatoes or enough to feed your family (reds are very good for this)

Wash the potatoes and cut into wedges (leave the skins on).  Place all the dry ingredients into a zip lock bag and shake to blend.  Add the potato wedges and shake to coat.  Place the potatoes in a single layer in a baking dish.  Drizzle with the melted butter.  Bake 35-40 minutes at 400 degrees.

for variety - use season salt in place of the regular salt and poultry seasoning. 

Broccoli Casserole

6 cups of cooked broccoli (bite size pieces- fresh is best but frozen also works)

1 can cream of mushroom soup

1/4 cup mayonnaise

1/2 cup shredded sharp (or your favorite) cheese

1 1/2 tsp lemon juice

soda cracker crumbs

Place the broccoli in a casserole. Combine 1/4 cup of the cheese with the soup, mayo and lemon juice and pour over the broccoli.  Top with the cracker crumbs and the rest of the cheese.  Bake at 350 degrees for 25 minutes of until lightly browned.

Creamy Cucumbers

1/2 cup sour cream

1 tablespoon white vinegar

1 tsp sugar

1/4 tsp dill weed

1 tsp salt

1 large cucumber- sliced

1 small white or red onion-sliced very thin

Mix all ingredients but cucumbers and onions together and stir until well blended.  Add the cucumber and onions and blend together.  Cover and chill for 2- 48 hours prior to serving.

Jen's Cheesy Hash Browns

2 lbs frozen shredded hash browns

16 oz of sour cream

1/2 cup butter or margarine - melted

1 tsp salt

1/2 tsp pepper

2 cups of shredded cheddar, monteray jack or marble cheese

1 can cream of chicken soup

Mix all ingredients except the melted butter together and pour into a 13x9 cake pan.  Pour the melted butter over the top and bake 45 minutes at 350 degrees or until the top is golden brown.

Vegetarian Casserole

1 cup broccoli - cut in large pieces

12 canned button mushrooms

1 cup carrots -sliced in large pieces

1/4 cup diced onion

1/4 cup water chestnuts

1/4 cup butter or margerine

1 tablespoon flour

1/2 cup water

1/4 cup half and half

1/2 tsp ground mustard

1/2 tsp ground nutmeg

Salt to taste

1/4 cup sour cream

1/4 cup chopped walnuts

1/2 cup grated chedder cheese

1/2 grated monteray jack cheese

In a large skillet, saute the vegies in the butter.  Sprinkle the flour evenly over the vegies then add the water, cream and seasonings.  Simmer 4-6 minutes.  Add sour cream and blend well.  Transfer to casserole, sprinkle with nuts and cheeses.  Bake at 400 degrees for 10 minutes.  Do not overbake.   Makes 4 servings.  Can be easily tripled for large groups.

my Mennonite friends make this

Company Potatoes

½ cup chopped onions

¼ cup butter

1 10-3/4 oz can cream of chicken soup, undiluted

2 pounds frozen hash brown potatoes

1 pint dairy sour cream

topping:

2 cups shredded cheddar cheese

1 cup corn flake crumbs

Saute onions in butter until transparent. Add soup, potatoes and sour cream. Spoon into a greased 13x9x2 inch baking pan. Combine cheese and corn flakes; spread over top. Bake at 350 for 45 minutes. Makes 12 servings.

I created this recipe trying to copy a popular salad at a local cafe 

Oriental Chicken Salad

4 boneless chicken breasts, cooked and diced (4 cups)

1-2 cups chow mein noodles

1 cup peanuts, roasted

½ sweet red pepper, diced

1 head lettuce or 4-8 cups mixed greens, torn or shredded

1 15-oz can mandarin oranges

sesame dressing:

6 Tablespoons sesame oil

¼ cup rice wine vinegar

¼ cup soy sauce

3 Tablespoons sugar

Whisk all dressing ingredients together, cover and refrigerate.

In a large bowl, toss chicken, noodles, peanuts, pepper and greens together.

Divide among four plates. Top each plate with oranges. Serve with sesame dressing and a roll. Serves 4.

my step-daughter got this recipe in her home-ec class in high school

Szechwan Broccoli

1 Tablespoon soy sauce

1 Tablespoon rice vinegar

½ teaspoon sugar

2 teaspoon sesame seed

2 teaspoon vegetable oil

½ teaspoon crushed red pepper

½ teaspoon fresh ginger, minced

2 cloves garlic, minced

5 cups broccoli, chopped

Combine soy sauce, rice vinegar, and sugar in a small bowl. Set aside.

Heat a large wok (or fry pan) over medium heat. Add sesame seeds, cook one minute or until toasted. Set aside in a bowl.

Add oil to wok. Stir fry crushed red pepper, ginger and garlic for 30 seconds. Add broccoli, stir one minute. Add soy sauce mixture. Stir well. Cover and cook two minutes or until tender crisp. Sprinkle with toasted sesame seeds.

Chili Corn Bread Salad

Description:
This is a layer salad made with lots of fresh vegetables and cornbread.

Ingredients:
1 box corn bread mix (I use Jiffy)
1 can ( 4 oz. chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
pinch of sage
1 cup of mayonaise
1 cup ( 8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans ( 15 ounces each) pinto beans, drained rinsed
2 cans whole kernel corn drained
3 medium tomatoes chopped
1 cup green pepper chopped
1 cup   chopped green onion
10 bacon strips-cooked and crumbled
2 cups shredded cheddar cheese ( 8 ounces)




Directions:
Prepare cornbread according to package directions.   Stir in the chilis, cumin, sage and oregano.   Spread in a greased 8 inch pan and bake at 400 for 20-25 min or until a tooth pick comes out clean.   Cool.   In a small bowl combine mayo, sour cream and dressing mix, set aside.   Crumble half the cornbread into a 13 inch by 9 inch by 2 inch dish.   Layer half the beans, mayonaise mixture,, corn,tomatoes,green pepper,onions,bacon and cheese.   Repeat layers.   Dish will be very full.   Refrigerate for at least 2 hours.

Number Of Servings:12 servings

Here's one we just tried out at a family reunion; YUMMY!
It's great for picnics, potlucks, etc., because it contains no egg or mayo:

CARIBBEAN SWEET POTATO SALAD

•     1  large russet potato, peeled and quartered
•     2  large sweet potatoes, peeled and quartered
•     1  cup corn (frozen or fresh)
•     1  teaspoon prepared dijon-style mustard
•     2  tablespoons fresh lime juice
•     3  tablespoons fresh cilantro, chopped
•     1  clove garlic, minced
•     3  tablespoons olive oil (or canola oil)
•     1/2  teaspoon salt
•     1/4  teaspoon ground black pepper
•     1  cucumber, peeled, seeded, and chopped coarsely  
•     1/2  red onion, thinly sliced
•     1/4  cup peanuts, finely chopped

Place the Russet potato in a large saucepan, and cover with salted water.
Bring to a boil, turn the heat down, and simmer for 10 minutes.
Add the sweet potato, and cook about 15 minutes more, or until both potatoes
are tender.
Add corn kernels to the potatoes and cook another 30 seconds.
Drain in a colander.
Fill the saucepan with cold water, and drop vegetables into water.
Cool for 5 minutes, and drain again.
In a large serving bowl, whisk together mustard, lime juice, cilantro, and
garlic.  Slowly whisk in oil.  Stir in salt and black pepper.
Cut cooled potatoes into 1 inch cubes, and add to dressing along with
cucumber, and red onion.
Toss well.  Add the peanuts just before serving.
Serve at room temperature or chilled.

NOTES: 

You can use yams, which are sweeter, in place of sweet potatoes, but they become
 too soft too fast if you aren't really watching them while simmering.  Also, it's tempting to just
 cut the potatoes into cubes before cooking, but you will most likely end up with mashed potato
 salad that way!! 

PEACH SALAD

1 pkg. instant vanilla pudding

1 pkg. instant tapioca pudding

1 lg. can sliced peaches, drained

2 1/2 c. boiling water (include peach juice)

3 oz. peach jello

8 oz. cool whip

~~mix dry ingredients with boiling water.  Cook for 1 min.  Cool until thick.  Fold in peaches and cool whip.  Pour into 9 x 13 pan.  Place in refrigerator until set. 

VEGETABLE MACARONI SALAD

1 lb. pkg. macaroni, cooked

1 lg. carrot, grated

1 sm. onion

1 1/2 T. vinegar

1 tsp. salt

1 cucumber, chopped

1 green pepper. chopped

1 1/2 c. mayonnaise (I prefer Miracle Whip Light)

1 c. sugar

1/2 tsp pepper

~~Mix mayonnaise, sugar, vinegar, salt, and pepper.  Mix in all other ingredients.  Chill before serving.

SPINACH SALAD

1 (16 oz) pkg. frozen chopped spinach

3 hard boiled eggs, chopped

1 c. grated cheddar cheese

1/2 tsp salt

1/4 tsp tabasco sauce (do NOT omit!)

1/2 c celery - chopped

1/2 c. onion - chopped

1 c miracle whip (I like light)

2 tsp. vinegar

Thaw spinach, squeeze out juice - do NOT cook (you may also use blanched fresh spinach).  Add the rest of the ingredients, stir, and chill. 

EXCELLENT COLE SLAW DRESSING

2 c. miracle whip (yup, I like light)

1/2 c. oil

1 tsp. salt

1/2 c. vinegar

1 - 1 1/2 c. sugar

dash pepper

Mix all together and pour over chopped cabbage mixture.  Keeps for 3 weeks refrigerated.

I got this recipe from Paula Deen's The Lady & Sons Cookbook. It really is delicious! Every time I make it, I get asked for the recipe.

1   Lg        Onion, chopped

4   Tbs      Butter (1/2 Stick)

3   Cups   Cooked Squash, drained, with all the water squeezed out

1   Cup      Ritz crackers, crushed Plus additional for topping

1/2   Cup   Sour Cream

1   Tsp       House Seasoning ( Salt, Pepper & Garlic Powder) Just adjust to taste

1   Cup      Cheddar Cheese, grated

Preheat oven to 350*. Saute onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into buttered casserole dish and top with cracker crumbs. Bake for 25-30 minutes.   YUMM!

Mama’s Dressing

3          Lbs            Cornbread

                        Any old biscuits or loaf bread torn into pieces

1          Lg            Hen (Whole Chicken), cut up & boiled

                        Broth from Boiled Hen, (add canned broth if needed)

Pour chicken broth into cornbread. Add :

2          Cans            Cream of Chicken Soup

1          Can            Cream of Celery Soup

8                          Eggs

2 or 3               Celery Stalks, finely chopped

1          Lg            Onion, finely chopped

1          Tbs            Salt

1          Tsp            Black Pepper

1 ½      Tbs            Poultry Seasoning +/- (to taste)

2          Tbs            Sage  +/- (to taste)

Add water to make as thin as you like.

Preheat oven to 350*. Mix ingredients in a large baking dish and bake until brown and slightly firm.

**Optional – You may add cooked chicken pieces to mixture.

You have all of these too, Carolyn!

I sure hope we get some more of these, They round out a meal, what's meat without side dishes!!!

Curried Cream of Mushoroom Soup with Spinach

• 3 cups sliced button mushrooms
• 1/2 cup chopped onion
• 3 tbsp butter
• 3 tbsp flour
• 1 1/2 cup chicken stock or canned broth
• 1 cup half and half
• curry paste or powder to taste
• salt and pepper to taste
• spinach ( right now I'd stick with frozen, well drained) about 1/2 package.

Saute mushrooms and onion in the butter until onions are opaque.  Add flour to mushrooms and onions and stir well on low for a couple of  minutes.  Gradually wisk in chicken stock until flour is free of lumps.  Stir in Half and Half, curry, salt and pepper.  Add spinach and let simmer for about 15 minutes.

Chinese Potato Salad

• 5-6 medium potatoes (about 2 1/2 pounds)
• 4 slices bacon, well-cooked and crumbled
• 1/2 cup chopped green onion

	Sauce

• 1 cup mayonnaise
• 1 tsp sugar
• 1 tbs soy sauce
• 1-2 tsp sesame oil
• 1/8-1/4 tsp hot mustard powder
• 1/8 tsp salt

Peel and dice potatoes.  Gently boil until just tender. Mix the ingredients for the sauce together,
using more or less sesame oil and hot mustard according to taste
(the more the better, up to a point...). Put potatoes, bacon and onion 
together in a large bowl, then add the sauce and mix well. Chill.

Mendy's Party Potatoes

• 64 oz bag of shredded hash browns, slightly thawed **
• 1 lbs sliced deli ham (about 1/4" thick), diced *optional
• 1 stick of butter melted *optional
• 16 oz container of french onion dip (I prefer Anderson Erikson if I can find it but it's an Iowa thing)
• 16 oz container of sour cream
• 2 cans of Cream of Celery (or any "Cream of" soup)
• 1 bag shredded Velveeta

Preheat oven to 350. Mix together melted butter, french onion dip, sour cream, and cream of celery. Add Velveeta and diced ham. Toss with hash browns. Pour into pan sprayed with Pam. Cook for 1 hour - 1 hour 15 minutes until hot and bubbly and slightly brown.

The cooking time depends on the depth and overall size of your baking dish. If you don't have one large pan you can split this in half and use two - 9 x 13 pans.

Also, you can combine the ingredients and cook in a crock pot until hot & bubbly... about 4-6 hours. Make sure to use a crock pot liner or spray the crock very well as this one loves to stick to the sides and is hard to clean. :O)

**I always allow my hash browns to thaw a bit before mixing them with the liquids. This makes it easier to stir together.

TUNA  PASTA  SALAD

• I Pkg. (7 oz.) small shell pasta, cooked and drained
• 1 can (6 oz.) tuna, drained and flaked
• 1 large carrot, shredded
• ¼ c. onion, chopped
• ¾ c. mayo  
• ¼ c. milk
• 1 tbsp. lemon juice
• 2 tsp. prepared mustard
• 1 tsp. dill weed
• ½ tsp. salt
• 1/8 tsp. pepper

In a large salad bowl, combine pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture and toss to coat. Cover and refrigerate for 1-2 hours. YIELD: 4 servings

Note: I prefer the taste after it has been in the refrigerator over night. I also used green onions rather than regular onions.   Enjoy!!

ITALIAN RICE & CHEESE BAKE

• 4 tsp./ or cubes of chicken bouillon
• 2 c. boiling water
• 1 c. uncooked long grain rice
• 1/2 tsp. dry mustard
• 1/4 tsp. pepper
• 3/4 c. chopped green pepper
• 3/4 c. chopped onion
• 2 tbsp. chopped pimento or red pepper
• 2 tbsp. butter/margarine
• 2 c. shredded Mozzarella cheese
• 2 c. milk
• 3 eggs
• 2 tbsp. Parmesan cheese

Preheat oven to 325*.  In medium saucepan, dissolve bouillon in water.  Stir in rice, mustard and pepper; bring to boil.  Reduce heat; cover and simmer 15 min. or until rice is tender.  Remove from heat.  In small sauce pan, cook green pepper, red pepper and onion in butter until tender.  In a greased 2 1/2 qt. shallow baking dish ( 12 x 7) layer HALF  EACH the rice, the onion mixture and the Mozzarella cheese.  Repeat the layering.  Beat eggs and milk together; pour over rice.  Sprinkle with Parmesan cheese.  Bake uncovered 40 to 50 min.  Let stand for 10 minutes before serving.  Cut into  squares.  Refrigerate leftovers.  Serves 8.

Carole's Famous Cream of Crab Soup

INGREDIENTS:

• 3 tablespoons all-purpose flour
• 1 (1.25 ounce) envelope hollandaise sauce mix
• 4 cups half-and-half, divided
• 1/4 cup butter
• 3 tablespoons Old Bay Seasoning
• 1/2 teaspoon dry mustard
• 1 cup whipping cream
• 1 tablespoon cooking sherry (or to taste)
• 1 pound fresh crabmeat

DIRECTIONS:

In a medium bowl, blend flour and hollandaise sauce mix with 2 cups
half-and-half.

Melt butter in a medium, heavy saucepan over medium heat. Slowly add
hollandaise mixture, stirring constantly until thickened. Add remaining
half-and-half, Old Bay, dry mustard, celery seed, and whipping cream.
Bring to a simmer and reduce heat to low. Add crabmeat and sherry (optional),
stirring gently until warmed through. Serve immediately with a sprinkle
of Old Bay on top.

Green Beans a'la Wonderful

• 2 cans french-style green beans, drained
• 1 box Mrs. Grass chicken noodle soup
• 1/2 tsp pepper
• 1/2 tsp onion salt
• 1/4 tsp garlic powder
• 1/4 cup margarine
• 1/2 cup sour cream
• French onion rings

Cook soup in 1 cup water (as per instructions on box). Mix all ingredients in casserole dish, except sour cream and onions. Then blend in sour cream. Bake for 25-30 minutes, covered at 350 degrees. Top with onion rings and bake 5 minutes, uncovered.

Vichyssoise (Potato Soup)

• Small bunch leeks (2-3), finely chopped
• 3 cups potatoes, cubed
• 3 cups chicken broth
• 3 tbsp butter
• 1 qt. Half & Half
• 1 tsp salt
• 1/4 tsp pepper
• 3 tbsp chopped chives
• 1/4 tsp paprika
• 1/2 tsp onion oil (or 1/4 cup chopped onions, sauteed)

Cook leaks, broth and potatoes for 20-25 minutes. Mash potatoes slightly. Add remaining ingredients and slowly reheat on low. Simmer 15 minutes longer.

** Note: You can add chopped ham to this for a more hearty soup. Also, it's much, much better the 2nd day! **

Baked Potato Casserole

Strawberry Spinach Salad

Broccoli Casserole

Sweet Potato Casserole

Grandma's Cheese Soup

Ingredients:

• 3 cups carrots, grated **
• 1/2 cup onion, grated **
• 3 cups broccoli, grated **
• 1 sticks butter
• 1 1/2 cups flour
• 1 tall can chicken broth (49 1/2 oz)
• 5 cups milk or cream
• 3/4 of a 2 lb package of Velveeta cheese, cubed

Directions:

In a large covered soup pot, cook carrots, broccoli, onion and butter over low heat until tender, stirring frequently.  Slowly stir in the flour, 1/2 cup at a time.  Slowly pour in the chicken broth, stirring well to avoid lumps.  Cook and stir until thick and bubbly.  Stir in the milk and cheese.  Keep on low and stir frequently to avoid scorching.  Cook until cheese melts and soup is heated through.  Do not allow to boil.

**You can chop the veggies to save time but grating them is worth the effort.  They will melt in your mouth.

Stuffed Spud Soup

Ingredients:

• 2 lbs cubed hash browns, thawed
• 1/2 cup butter
• 1/2 onion, chopped
• 1 can cream of chicken soup
• 4 cups cream
• 1/2 cup cheddar cheese, shredded
• bacon, cooked & crumbled or ham, diced ~ optional
• salt & pepper, to taste

In a large saucepan or soup pot, saute onions in butter until translucent; add the remaining the ingredients and stir.  Simmer over low heat stirring frequently until heated through.  Serve with more shredded cheese on top.

Mom's Thanksgiving Stuffing

This recipe is literally a taste as you go recipe.  A rule of thumb ~ the ratio of Sage to Poultry Seasoning is 2:1.  Also, use more chicken broth if you find that the stuffing is too dry.  And it can be stuffed in the turkey but we've always had it as a side dish.

Ingredients:

• 1 onion, chopped
• 1 pkg celery, chopped
• 2 Tablespoons Sage
• 1 Tablespoon Poultry Seasoning
• 1/2 box Jiffy Cornbread ~ prepared as directed
• 3 pkgs Pepperidge Farms stuffing cubes ~ your choice
• 7 cans chicken broth

Bring 2 cans chicken broth, onion, celery, 1/2 of the sage, and 1/2 of the poultry seasoning to a boil until vegetables are tender.  Pour over cornbread and stuffing in a large mixing bowl (and I mean the biggest one you can find).  Add remaining spices and 4 cans of chicken broth.  Mix well.  Pour into large greased baking pan.  Poke holes in top and pour remaining can of broth on top.   Bake 1 hour at 350 degrees.