CHICKEN SPAGHETTI CASSEROLE I

CHICKEN SPAGHETTI CASSEROLE I

3 cups cooked, cubed chicken
8-oz. spaghetti, broken into pieces
¼ cup chopped pimento peppers
¼ cup chopped green bell pepper
½ cup chopped onion
1 (10.75-oz.) can condensed cream of mushroom soup
¼ cup white wine
2 cups shredded Cheddar cheese
Salt and pepper to taste


Put uncooked spaghetti in a large pot 0f salted boiling water. Let simmer, stirring occasionally, for 8-10 minutes or until pasta is al dente. Drain.

Preheat oven to 350^.

In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Soread mixture

COLA SAUERKRAUT

COLA SAUERKRAUT



½ cup butter
2 medium onions, chopped
2 (16-oz. each) jars sauerkraut
1 (12 fluid ounce) can cola-flavored carbonated beverage
½ cup water (optional)



Melt the butter in a large skillet or Dutch oven over medium heat. Sauté’ onion in butter until translucent. Stir in the sauerkraut and cola.

Cover, reduce heat to low and simmer for 1 hour, adding up to ½ cup of water if necessary to prevent sticking. Remove cover and increase heat to medium for at least 15 minutes, or until most of the juice cooks down, and the sauerkraut glistens.

Yield: 12 servings.

PASTA CRAB CASSEROLE

PASTA CRAB CASSEROLE


8-oz. uncooked spiral pasta
2 large onions, chopped
½ lb. fresh mushrooms, sliced
½ chopped green pepper
2 cloves garlic, minced
½ cup butter
2 packages (8-oz. each) imitation crabmeat, chopped
½ cup sour cream
2 tsp. salt
1-1/2 tsp. dried basil
1-1/2 cups (6-oz.) shredded Cheddar cheese


Cook pasta according to package directions. Meanwhile, in a skillet, sauté’ onions, mushrooms, green pepper, and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil

Transfer to two 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350^ for 20 minutes. Uncover and bake 5 minutes longer.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350^ for 55-60 minutes or until heated through.

Yield: 2 casseroles (4-6 servings each).

SLOW-COOKED PORK and BEANS

SLOW-COOKED PORK and BEANS

“A slice of warm cornbread will make this a great dish”


1 boneless whole pork loin roast (3 lbs.)
1 medium onion, sliced
3 cans (15-oz.each) pork and beans
1-1/2 cups barbecue sauce
¼ cup packed brown sugar
1 tsp. garlic powder


Cut roast in half; place in a 5-qt. slow cooker. Top with onion. Combine the beans, barbecue sauce, brown sugar and garlic powder; pour over meat. Cover and cook on LOW for 6 hours or until tender.

Remove roast; shred with two forks. Return meat to slow cooker; heat through.

Yield: 12 servings.

HOT CHILI CHEESE DIP

HOT CHILI CHEESE DIP


1 medium onion, finely chopped
2 garlic cloves, minced
2 tsp. olive oil
2 cans (15-oz. each) chili without beans
2 cups salsa
2 packages (15-oz. each) cream cheese, cubed
2 cans (2-1/4-oz. each) sliced ripe olives, drained
Tortilla chips


In a small skillet, sauté’ onions and garlic in oil until tender. Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream cheese and olives.

Cover and cook on LOW for 4 hours, or until heated through, stirring occasionally. Stir before serving with tortilla chips’

Yield: 6 cups.

SPANISH SAUSAGE SUPPER

SPANISH SAUSAGE SUPPER


½ cup chopped green pepper
1/3 cup chopped celery
¼ cup chopped onion
1 tablespoon vegetable oil
1 pound fully cooked smoked sausage, sliced
2 cups water
1 can (10-oz.) diced tomatoes and green chilies, undrained
1 package (6.8-oz.) Spanish rice and vermicelli mix.
¼ cup sliced pimiento-stuffed olives
1/8 tsp. pepper


In a large skillet, sauté’ green pepper, celery and onion in oil until tender. Add remaining ingredients; mix well. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

Yield: 4 servings

BLUEBERRY BREAKFAST CAKE

BLUEBERRY BREAKFAST CAKE


1-1/2 cups flour
2 tsp. baking powder
¼ tsp. baking soda
Pinch each salt and cinnamon
1 stick unsalted butter
½ cup sugar
½ cup brown sugar
2 large eggs
½ cup buttermilk
1 pint blueberries


1. Preheat oven to 375^. Butter a 7x11 baking pan. Whisk together flour, baking powder, baking soda, salt, and cinnamon.

2. Using a mixer, beat the butter and sugar until smooth. Add eggs one by one and beat for 1 minute. On low speed, , mix in half of the flour mixture, the buttermilk, the the rest of the flour mixture. Gently stir in berries. Pour into baking pan.

3. Bake for about 45 minutes. Cool for 5 minutes, unmold, then cool right-side-up.

PENNE with MUSHROOMS

PENNE with MUSHROOMS


1 (8-oz.) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 lb. button mushrooms, sliced
salt and freshly ground pepper to taste
1 Tbsp. butter
1-1/2 tsp. chopped fresh parsley
¼ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Place the penne paste in the pot, cook for 8-10 minutes, until al dente, and drain.

Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in butter.

In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Yield: 4 servings.

CHICKEN and PEPPERS with BALSAMIC VINEGAR

CHICKEN and PEPPERS with BALSAMIC VINEGAR



¼ cup olive oil, divided
4 skinless, boneless chicken breast halves cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
4 large cloves garlic, finely chopped
1 Tbsp. dried basil
¼ cup balsamic vinegar, divided



1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper. And brown on both sides. Remove from heat, set aside.

2. Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in basil and 2 tablespoons balsamic vinegar.

3. Return the chicken to the to the skillet. Reduce heat to low, cover and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in balsamic vinegar just before serving.

Yield: 4 servings.

AWESOME SUMMER WATERMELON SALAD

AWESOME SUMMER WATERMELON SALAD


¼ cup balsamic vinegar
1 tbsp. Dijon mustard
1 Tbsp. chopped garlic
½ tsp. kosher salt
½ tsp. freshly ground black pepper
3/3 cup olive oil
3 cups 2-inch cubes watermelon
1 cup crumbled feta cheese ½ cup red onion, sliced very thin
Coarsely ground black pepper to taste


Mix the vinegar and Dijon mustard in bowl. Stir in garlic salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use.

Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about ½ the dressing over the salad, gently toss to coat. Refrigerate the salad the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.

Yield: 6 servings.

POTATO AND BACON SALAD

POTATO AND BACON SALAD


5 eggs
4 slices bacon
2 Tbsp. Dijon mustard or to taste
1 cup mayonnaise
3 stalks celery, minced
2 lbs. small potatoes
2 Tbsp. chopped fresh parsley
salt and pepper to taste


1. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes or until tender. Drain and cool,

2. Meanwhile, place eggs in saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from hot water, and place in a bowl of cold water to cool.

3. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.

4. Cook bacon slices in microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.

5. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Yield: 8 servings.

SOPA De LIMA (Mexican Lime Soup)

SOPA De LIMA (Mexican Lime Soup)


9 cups chicken broth
5 boneless, skinless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
½ tsp. dried thyme
1 Tbsp. vegetable oil
4 green onions, chopped
1 large green Chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ cup chopped fresh cilantro


Bring the chicken broth, chicken breast, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breast are no longer pink in the center and juices run clear, 15 to 20 minutes. An instant read thermometer inserted in the center should read at least 165^. Remove the cooked chicken to a cutting board and shred into bite-size strips, return to the simmering pot.

Heat the oil in a skillet over medium heat; cook the green onions and green chili peppers in the hot oil until tender, about 5 minutes.. Stir the tomatoes into the mixture and continue cooking until soft, about 5minutes more; pour the mixture into the pot with the chicken soup. Season with salt; return the soip to simmer. Add the lime juice and ½ a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Yield: 8 servings.

SUMMER POTATO SALAD

SUMMER POTATO SALAD


5 cups peeled and cubed potatoes
3 eggs
1/3 cup lemon juice
¼ cup vegetable oil
2 tsp. white sugar
1-1/2 tsp. seasoned salt 1-1/2 tsp. Worcestershire sauce
1 tsp. ground mustard
¼ tsp. ground black pepper
½ cup mayonnaise
¼ cup chopped green onions
1/3 cup chopped celery
3 Tbsp. chopped fresh parsley

1. Bring a large pot of salted water to a boil. Add potatoes, cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.

2. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10-2 minutes. Remove from hot water and cool. Peel, chop and add to potatoes.

3. In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.

4. Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.

Yield: 7 servings.

WORLD’S BEST POTATO SALAD

WORLD’S BEST POTATO SALAD

“This is a real creamy potato salad made with homemade dressing”


6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 tsp. salt
6 hard-cooked eggs, diced
1 tsp. cornstarch
salt to taste
½ vinegar
1 (5-oz.) can evaporated milk
1 tsp. prepared yellow mustard
¼ cup butter
1 cup mayonnaise


1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes or until easily pierced with a fork. Drain. Cool, peel and diced. Transfer to a large bowl, and toss with the onion, celery, 1-tsp. salt, and hard-cooked eggs.

2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in butter. Refrigerate until cool, then stir in the mayonnaise.

3. Stir dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Yield: 6 servings.

POTATO SALAD with CREAM

POTATO SALAD with CREAM


2-1/2 lbs. potatoes
½ cup vinegar, boiling
4 eggs, beaten
1 Tbsp. butter
1 cup heavy cream
4 Tbsp. chopped, fresh parsley
2 Tbsp. chopped onion
2 tsp. dry mustard
1 tsp. salt
2 tsp. dry mustard
1 tsp. salt
½ tsp. ground black pepper
1 pinch cayenne pepper


1. Peel the potatoes and add to a large pot of salted boiling water. Cook until tender but still firm, about 15 minutes. Drain, cool and cube. Place in a large bowl and set aside.

2. In a double boiler, bring vinegar to a boil. Gradually beat in eggs and cook over simmering water until thickened. Stir in butter and cook for 1 minute. Whisk in cream, parsley, onion, mustard, salt, pepper and cayenne. Pour over hot potatoes and combine. Cool, sprinkle with parsley and refrigerate until serving time.

Yield: 6 servings.

CROCKPOT PEANUT CHICKEN

CROCKPOT PEANUT CHICKEN


3 lbs. boneless, skinless chicken breast
½ cup peanut butter
¼ cup orange juice
3 Tbsp. low sodium soy sauce
1 Tbsp. sugar
½ tsp. ground ginger
1/8 tsp. pepper
¼ tsp. garlic powder
¼ cup chicken stock


Combine all ingredients in a 4-quart crockpot; mix well. Cover and cook on LOW for 6-8 hours or until chicken is tender and thoroughly cooked. Serve with hot cooked rice or noodles.


Yield: 6 servings.

VEGETABLE CHICKEN CASSEROLE

VEGETABLE CHICKEN CASSEROLE

THIS DISH IS COOKED ENTIRELY IN THE MICROWAVE. FOLLOW THE DIRECTIONS FOR FREEZING


8-oz. medium egg noodles
1 cup water
1-1/2 cups chicken broth
16-oz. pkg. frozen broccoli, cauliflower and red peppers, thawed
1 onion, chopped
2 cups chopped cooked chicken
½ tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
1 cup shredded Swiss cheese


In a 3-quart microwave safe casserole dish, mix noodles, water and chicken broth. Cover with lid and microwave on HIGH for 6 minutes, stirring once during cooking. Add vegetables, onion chicken and seasonings. Cover and microwave on HIGH for 7-9 minutes, stirring once during cooking, until vegetable are hot and crisp tender and noodles are tender.

Stir in half of cheese and mix well. Sprinkle casserole with remaining cheese. Cook uncovered, on high for 2-3 minutes until cheese is melted.

To freeze casserole, do not thaw vegetables. Cook noodles as directed above then cool in refrigerator until cold. Add vegetables, onion, chicken, seasonings and half of cheese; sprinkle with remaining cheese, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Microwave on medium for 3-5 minutes, stirring once. Then microwave on HIGH for 1-3 minutes until noodles and vegetables are tender and casserole is thoroughly heated.

Yield: 4-6 servings.

PEACH UPSIDE DOWN CAKE

PEACH UPSIDE DOWN CAKE


1 lb. of peaches
1 cup plus 2 tablespoons of sugar
1-1/2 cups flour
1 tsp. cream of tartar
½ tsp. baking soda
½ tsp. corn starch
1/4 tsp. salt
½ cup milk
1 tsp. vanilla extract
½ cup butter, softened
2 eggs, separated


Preheat the oven to 350^. Spread the peaches into the bottom of a 9-inch baking dish. Sprinkle with 2 Tbsp. of sugar and let sit. Combine the flour, cream of tartar, baking soda, cornstarch and salt in a medium bowl, then combine the milk and vanilla in another small bowl and set aside. Cream together the butter and remaining 1-cup sugar in a medium bowl, add the egg yolks one at a time, beating to incorporate completely. Add the milk and flour mixture in alternating additions, beating continuously. Beat the egg whites until soft peak forms and fold into the batter. Pour the batter over the peaches. Spread the batter over the peaches evenly and bake until a knife inserted in the center comes out clean or about one hour. Let cool slightly and invert onto a serving platter.

MEATBALL STEW En CASSEROLE

MEATBALL STEW En CASSEROLE


2 lbs. frozen fully cooked meatballs
9-oz. baby carrots
1 onion, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
8-oz. pkg. button mushrooms, sliced
10-oz. can low sodium cream of mushroom soup with roasted garlic
½ can milk
¼ tsp. nutmeg
1 tsp. dried marjoram leaves
1 tsp., onion salt
16-oz. frozen baby peas, thawed
1 container refrigerated mashed potatoes
½ cup grated Parmesan cheese


Bake meatballs as directed on package, or make and bake two batches of Easy Meatballs, set aside. In small saucepan, cook baby carrots in water to cover until barely tender. Drain and set aside.

In a heavy saucepan, sauté’ onion and garlic in oil until tender. Add mushrooms and cook and stir 3 minutes. Stir in canned soup, milk, nutmeg, marjoram, and onion salt. Gently stir in cooked meatballs, thawed peas, and cooked carrots. Pour into a 3-quart casserole dish.

Prepare mashed potatoes as directed on package, adding Parmesan cheese. Spoon dollops around the edge of caserole. Bake at 400^ for 25-35 minutes, until potatoes are browned and casserole is bubbly.

To freeze ahead, leave meatballs frozen or bake and cool homemade meatballs. Do not precook carrots. Sauté’ onion and garlic in oil, add mushrooms and cook, then stir in canned soup, milk, nutmeg, marjoram, and onion salt. Chill this mixture in refrigerator, and then stir in frozen meatballs, carrots and frozen peas. Place in casserole dish, wrap well, label, and freeze up to 3 months. Store mashed potatoes in refrigerator and Parmesan cheese in fridge.

To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 400^ for 30-35 minutes or until casserole bubbles around edges. Uncover casserole, and then combine potatoes and Parmesan cheese and spoon around edge of casserole. Bake for 15-20 minutes longer until potatoes are browned and casserole is bubbly.

Yield: 8-10 servings.

BLACKBERRY COBBLER II

BLACKBERRY COBBLER II


1 cup all-purpose flour
1-1/2 cups white sugar
1 tsp. baking powder
½ tsp. salt
6 Tbsp. cold butter
¼ cup boiling water
2 Tbsp. cornstarch
¼ cup cold water
1 Tbsp. lemon juice
4 cups fresh blackberries, rinsed and drained

1. Preheat oven to 400^. Line a baking sheet with foil.

2. In a large bowl, mix the flour, ½ cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in ¼ cup boiling water just until mixture is evenly moist.

3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1-cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet and bring to a boil, stirring frequently. Drop dough into skillet by spoonfuls. Place skillet on the foil lined baking sheet.

4. Bake 25 minutes in the preheated oven, until dough is golden brown.

Yield: 8 servings.

BASIL, ROASTED PEPPER and MONTEREY

BASIL, ROASTED PEPPER and MONTEREY
JACK CORNBREAD


½ cup unsalted butter, chilled and cubed
1 cup chopped onion
1-3/4 cup cornmeal
1-1/4 cup all-purpose flour
¼ cup white sugar
1 Tbsp. baking powder
1-1/2 tsp. salt
½ tsp. Baking soda
1-1/2 cups buttermilk
3 eggs
1-1/2 cups shredded pepper jack cheese
1-1/3 cups frozen corn kernels, thawed and drained
2-oz. roasted marinated red bell peppers, drained and chopped
½ cup fresh chopped basil


1. Preheat oven to 400^. Butter a 9x9x2-inch-baking pan.

2. Melt 1 Tbsp. butter in medium nonstick skillet over medium-low heat. Add onion and sauté’ until tender, about 10 minutes. Cool.

3. Mix cornmeal with flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 Tbsp. butter and rub with fingertips until mixture resembles coarse meal.

4. Whisk buttermilk and eggs in a medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onions. Transfer to prepared pan.

5. Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.

Yield: 12 servings.

RUSSIAN POTATO SALAD

RUSSIAN POTATO SALAD
All ingredients should be finely chopped.


6 large potatoes
1 (16-oz.) package turkey hot dogs
5 eggs
5 large dill pickles, chopped
1 bunch green onions, chopped
1 (15-oz.) can baby peas, drained
salt to taste
1 cup mayonnaise


Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.

Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything into a large bowl, and mix in pickles, onions, and peas. Peel the eggs and grate them on top of the salad. Add mayonnaise and salt to individual servings.

Yield: 10 servings.

HAWIIAN SLAW

HAWIIAN SLAW


4 cups cabbage, shredded
1 (8-oz.) can pineapple, drained and crushed
¼ cup raisins
¼ cup nuts
¼ cup flaked coconut
¾ cup Marzette Slaw Dressing

In a mixing bowl, combine ingredients. Mix well. Chill until ready to serve.

GRAMMIE’S CORN CASSEROLE

GRAMMIE’S CORN CASSEROLE



1 (15-oz.) can creamed corn
1 (15-oz.) can corn
1 egg
2 Tbsp. Jiffy cornbread mix
1 Tbsp. sugar
salt and pepper
½ cup milk
1/8 cup margarine

1. Melt margarine.
2. Mix all ingredients together
3. Pour in baking dish.
4. Bake at 400^ for 30 minutes or until set.

Yield 6 servings.