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GOOD LUCK BLACK EYE PEA SKILLET CASSEROLE
1 CUP COOKED AND DRAINED SPICY SAUSAGE
1 CAN OF DRAINED AND RINSED BLACK EYE PEAS
1 ONION CHOPPED
2 CUPS OF COOKED RICE
1 RED PEPPER CHOPPED
1 SMALL CAN OF CHOPPED TOMATOES AND CHILIS DRAINED REALLY WELL.
2 CUPS OF SHREDDED CHEDDER DIVIDED....
HOT SAUCE TO TASTE
SAUTEE ONION AND RED PEPPER IN BUTTER UNTIL TENDER THROW IN ALL THE OTHER STUFF EXCEPT CHEESE...ADD ONE CUP OF CHEESE AND STIR UNTIL MELTED...ADD HOT SAUCE TO TASTE...STIR WELL AND TOP WITH OTHER CHEESE
 
Florida Cabbage
 1 Tbsp. butter
3 med. potatoes, diced
1 lb. ground chuck
1/4 c. water
butter (small amount)
1/2 small cabbage head, chopped
1 med. onion, quartered and sliced
1 can c/mushroom soup
salt and pepper
 
Brown g. chuck; drain.  In electric skillet, melt butter.  Layer ingred. in order listed (salt & pepper each layer to taste).  Simmer, covered, 30 to 40 min. at 250 to 300 deg.  Good w/cornbread.
 
Onion Bloom
Makes 2 servings 
 1 large onion
1/4 ounce corn flakes, crushed
Pinch red pepper
Pinch seasoned salt
Preheat oven to 350 degrees F. Spray 2-cup round baking dish with
cooking spray. Trim root end of onion so it stands upright. Slice off 1/2"
from top and remove peel. With sharp knife, cut triangle slices to center of onion,
slicing from top down and stopping 1/2" from bottom. Work your way around
to make several 'petals'. Spray with cooking spray and place in microwavable
safe bowl. Cover and microwave on high for 3-4 minutes or until onion is slightly
tender and petals have begun to separate. In small bowl combine corn flake
crumbs, seasoned salt, and pepper; set aside. In medium bowl whip egg white
until foamy. Dip onion in egg white, coating petals thoroughly. Place in prepared
baking dish and sprinkle evenly with corn flake mixture. Bake until lightly
browned and crisp (about 10-12 minutes).
 
Hot Shrimpalicious Dip with Crostini
 8 oz of peeled shrimp
1/4 cup of butter
1/2 cup of onions
1/2 can of rotel
8oz cream cheese
1/2 tsp of garlic salt
1 cup of almonds (opp)
1 stick butter
1 roll of buttery crackers
1 cup of shredded chedder
 
Sautee onions in 1/4 cup of butter.  throw in shrimp and cook only until lightly pink add rotel and cream cheese and garlic salt.  heat through out and put in oven proof dish.
melt stick of butter and sautee almonds in it. crush crackers and add to almonds and butter.  mix in 1 cup of cheese  and put on top of casserole.....bake until hot and bubbly...sprinkle with paprika and serve with crostini
 
Easy Chicken & Broccoli Alfredo
8 oz. (1/2 of 1-lb. pkg.) fettuccine or spaghetti, uncooked
2 cups  fresh broccoli florets
1/4 cup KRAFT Zesty Italian Dressing
1 lb.  boneless skinless chicken breasts, cut into bite-size pieces
1-2/3 cups milk
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Parmesan Cheese
1/2 tsp.  dried basil leaves

COOK pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
Meanwhile heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.
ADD chicken mixture to pasta mixture; mix lightly.
 
COOKLADY'S TACO SOUP
2 pounds ground beef
1 large onion, chopped
2 pkg. original hidden valley ranch dressing(dry)
2 pkg. taco seasoning mix

2 cans white shoe peg corn
2 cups water
1 can chili beans 
1 can pinto beans
1 can black beans 
4 cans Rotel tomatoes/green chilies

Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for 11/2 hours When ready serve with
 
shredded mild cheddar cheese, tortilla chips
(TIP) boil  the ground beef in water on top of stove drain this gets all the grease out also can cook this in a crock pot for 2 hours

GRANNY'S' ITALIAN PASTA SALAD
1 8-ounce box Rotini noodles
1 bag frozen stir-fry vegetables
1 diced ripe tomato
1 sliced cucumber
1 8-ounce bottle Italian dressing (any brand)
Cook noodles according to directions. Drain and rinse with cold water until cool. Thaw stir-fry vegetables on stove top or microwave. Strain and rinse with cold water until cool. Mix vegetables and noodles and toss, adding tomato and cucumber. Add dressing, stir well, cover and refrigerate at least 2 hours before serving (overnight if possible as flavor improves).

Crockpot Corn
1 large bag frozen corn
1 8-ounce package cream cheese
1 stick butter
Salt and pepper to taste

Melt cream cheese and butter in microwave. Spray crock pot with vegetable spray. Put melted cream cheese and butter in crock pot. Add corn, salt and pepper. Cook for 2 hours on low

VEGETABLE CASSEROLE
1 can French style green beans, drained
1 can whole kernel corn, drained
1 2-ounce jar pimento, drained
1 can sliced water chestnuts, drained
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 can cream of mushroom soup, undiluted
1 8-ounce carton sour cream
1/2 cup grated cheese
35 Ritz crackers, crumbled
1 stick melted margarine


Layer first 6 ingredients in casserole dish. Mix soup and sour cream and spread over vegetables. Sprinkle cheese over soup layer. Mix Ritz crackers with melted margarine and spread over all. Bake about 45 minutes at 350 degrees, or until bubbly and lightly brown

Fried Green Beans
1/2 large sweet onion
2 Tbsp. olive oil
1 (16 oz.) can cut green beans
1 packet artificial sweetener
 
Put oil into iron skillet and saute onion in oil until tender and lightly browned. Add green beans and stir fry until warmed thoroughly, about two to three minutes then stir in sweetener. Makes four servings

MONTEREY JACK BEER CHEESE SOUP
3 CUPS OF CUBED MONTEREY JACK CHEESE
1/2 BOTTLE OF BEER
1/2 CUP OF MILK
1 CUP OF PRE PREPARED SALSA

MIX ALL OF THE ABOVE TOGETHER IN A SAUCE PAN....HEAT STIRRING FREQUENTLY UNTIL ALL OF THE CHEESE HAS MELTED....SERVE PIPING HOT WITH A DOLLOP OF SOUR CREAM AND A SPRINKLE OF FRITOS

KFC Cole Slaw
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
KFC Cole Slaw
2 Tbsp minced onion
1/3 cup granulated sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1-1/2 Tbsp white vinegar
2-1/2 Tbsp lemon juice

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).  Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
Add cabbage, carrots, and onion; mix well.
Cover and refrigerate for at least 2 hours before serving.

Cabbage Casserole
Mexican cornbread and this casserole makes a complete meal
1 medium to large head of cabbage, chopped
2 cans cream of mushroom soup
1 can diced Rotel chilies and tomatoes
1 lb. ground chuck
Small onion, chopped
 

Fry meat and onion until brown and drain grease. Put a layer of meat in bottom of large, ungreased casserole dish and add a layer of chopped, raw cabbage. Repeat until all the meat and cabbage is used, making sure to end with layer of cabbage. Pour both cans of mushroom soup on top and pour Rotel over top of soup mixture. Cover with foil and bake in a preheated oven at 350 - 400 degrees for two hours

Corn Salad
2 cans whole kernel corn, drained
1 med. green pepper, chopped (optional)
1 med. sweet red pepper, chopped (optional)
1 med. onion, chopped (optional)
1/4 cup mayonnaise
1/4 teaspoon cayenne pepper
Dash garlic salt

 

Combine all the ingredients in a bowl, cover and refrigerate for at least two hours. Store in refrigerator

MEXICAN SALAD
1/2 pound ground beef
1/2 cup chopped onion
1 cup grated cheese
1/2 head lettuce, torn in large pieces
1 tomato, chopped
1 15-ounce can kidney beans, rinsed and drained
crushed corn chips
Thousand Island salad dressing
Brown ground beef and onions until beef is cooked and onions are transparent; drain. Add and mix in remaining ingredients. Serve over crushed corn chips and drizzle with dressing.

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Italian Chopped Salad
6 cups torn romaine lettuce
1-1/2 cups  chopped cooked boneless skinless chicken breasts
1 cup cooked small pasta, such as fusilli or rotini
1 cup  cauliflower florets
2 large tomatoes, chopped
1 large  green pepper, chopped
1/2 cup KRAFT Natural Italian* Cheese Crumbles
1/2 cup  KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese

PLACE 1-1/2 cups of the romaine in each of four salad bowls.

COMBINE chicken, pasta, cauliflower, tomatoes, peppers and cheese crumbles in large bowl. Add dressing; toss lightly. Spoon evenly over romaine.

SPRINKLE with Parmesan cheese.

 
Cheesy Bacon Potatoes
4 cups hot mashed potatoes
1 container (8 oz.) Sour Cream
6 slices Bacon, crisply cooked, drained and crumbled
1 cup Shredded Mild Cheddar Cheese
2 green onions, sliced
MIX all ingredients until well blended.
 
Sweet & Smoky Potato Wedges
1/2 lb. russet potatoes (about 2 small), unpeeled
1/4 cup KRAFT Original Barbecue Sauce
1/4 tsp. paprika
PREHEAT oven to 400ºF. Cut each potato lengthwise into eight wedges; spread in single layer in greased shallow baking pan.
BAKE 15 min. Combine barbecue sauce and paprika.
TURN potatoes; brush with the barbecue sauce mixture. Bake an additional 10 to 15 min. or until potatoes are tender.
 
CREAMED CORN
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. milk
1 can (14-3/4 oz.) cream-style corn
1 pkg. (10 oz.) frozen corn, thawed
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/3 cup sliced green onions
COOK cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.
ADD cream-style and thawed frozen corn; stir. Cook 4 min. or until heated through, stirring occasionally.
SPOON into serving dish; sprinkle with Cheddar cheese and onions.
 
McFarlain’s Barnyard Chicken Salad
Dressing
1 cup Ranch Dressing
1 small carton sour cream
1 cup mayonaise
1/2 teaspoon mustard
Mix
1/2 teaspoon white pepper
1/4 cup chopped celery
2 cups chopped cooked chicken (1/2 " cubed)
1/2 cup dressing
Toss and chill before serving
 
Different Taco Dip
1 POUND OF GROUND BEEF COOKED AND DRAINED
1/2 POUND OF HOT SAUSAGE COOKED AND DRAINED
1 CUP DICED ONIONS
1 CUP DICED GREEN AND RED PEPPERS
1/2 POUND OF VELVEETA DICED AND CUBED
1/2 POUND OF PEPPER JACK CHEESE CUBED
8 OZ OF CREAM CHEESE
8OZ OF TACO SAUCE
2 OZ OF JALENPENO PEPPERS CHOPPED
SOUR CREAM AND BLACK OLIVES
DIP FRITOS
BROWN HAMBURGER, SAUSAGE ONIONS AND PEPPERS TOGETHER AND DRAIN WELL...RETURN TO SKILLET.  ADD VELVEETA, PEPPERJACK AND CREAM CHEESE AND STIR UNTIL MELTED.  ADD TACO SAUCE AND JALENPENO PEPPERS.  MIX WELL AND SERVE HOT. DOLLOP SOUR CREAM ON TOP AND SPRINKLE WITH BLACK OLIVES BEFORE  SERVING WITH FRITOS
 
 
Chili Con Carne Casserole 
2 cans of your favorite chili....homemade if you like
1 c. chopped onions
1 c. shredded cheddar cheese
1 c. shredded mozzerella
2 c. cooked penne pasta
2 c. chili fritos
Mix chili with chopped onions, shredded cheddar, and pasta. Toss and turn into pan. Bake at 350 for 30 mins. Top with mozzerella and chips and keep baking until mozzerella melts. Serve with salad and cornbread. Yummy 
 
DELI HAM
SHREDDED SWISS CHEESE
½ CUP MAYO
1/4 CUP OF DIJON MUSTARD
1 TSP OF CHILI POWDER
½ SMALL ONION CHOPPED
DILL PICKLE SLICES
BREAD STICK DOUGH
1 CUP OF SOUR CREAM
2 TBS OF CHILI POWDER
HOT SAUCE TO TASTE
 
MIX MAYO, MUSTARD, CHILI POWDER AND ONION TOGETHER. TAKE BREAD STICK AND FLATTEN OUT A BIT AND SPREAD THE ABOVE MIXTURE ON IT.  PUT DILL PICKLE SLICES ON TOP AND THEN HAM AND SWISS CHEESE. ROLL UP AND BAKE AT 350 UNTIL HOT. SERVE WITH SOUR CREAM MIXED WITH CHILI POWDER AND HOT SAUCE
 
SPICY BUFFALO CHICKEN DIP
 8 OZ OF CREAM CHEESE
1/2 CUP SOUR CREAM
1 CUP OF DICED CHICKEN
1/2 CUP BUFFALO SAUCE
1/4 CUP RANCH SALAD DRESSING
1 CUP SHARP CHEDDER
1 CUP BLUE CHEESE 1 CUP MONTEREY
 
Christmas Chili Casserole
2 cans of your favorite chili....homemade if you like
1 c. chopped onions
1 c. shredded cheddar cheese
1 c. shredded mozzerella
2 c. cooked penne pasta
2 c. chili fritos
Mix chili with chopped onions, shredded cheddar, and pasta. Toss and turn into pan. Bake at 350 for 30 mins. Top with mozzerella and chips and keep baking until mozzerella melts. Serve with salad and cornbread.
 
FRIED GREEN TOMATOES
3 LARGE GREEN TOMATOES
SALT AND PEPPER
1/2 CUP CORN MEAL
SHORTENING
1 EGG SCRAMBLE
CUT TOMATOES INTO 1/4 INCH SLICES. SEASON WITH SALT AND PEPPER, DIP IN EGG
COVER EACH SLICE WITH CORNMEAL. HEAT SHORTENING AND ADD TOMATOES. FRY SLOWLY UNTIL BROWN
 
Spinach Ranch Dip
1 cup Light Sour Cream
1/4 cup  Ranch Reduced Fat Dressing
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup finely grated carrots
1/2 cup finely chopped yellow peppers
WHEAT THINS Multi-Grain Snack Crackers
MIX sour cream and dressing until well blended.
STIR in spinach, carrots and peppers. Cover and refrigerate until ready to serve.
SERVE as a dip with the crackers.

Layered Summer Salad
4 cups shredded lettuce or spinach
1-1/2 cups  Shredded Mild Cheddar Cheese, divided
2 cups sliced mushrooms
1 small red onion, sliced, separated into rings
2 cups chopped fresh plum tomatoes
1 pkg. (10 oz.) frozen green peas, cooked, drained
1/2 cup  Real Mayonnaise
1/2 cup Sour Cream
1/4 cup chopped fresh basil
4 slices  Bacon, crisply cooked, crumbled
LAYER spinach, 1 cup of the cheese, mushrooms, onion, tomatoes and peas in 3-qt. serving bowl.
MIX mayo, sour cream and basil. Spread over salad to seal; cover. Refrigerate at least 5 hours or overnight.
SPRINKLE with remaining 1/2 cup cheese and bacon just before serving.

 

YEAST ROLLS 

1/2 cup sugar, plus a pinch
1/2 cup warm water (105 to 115 degrees F)
2 packages active dry yeast
2 teaspoons salt
1/3 cup solid vegetable shortening
1 cup cold water
1 egg, well beaten
4 1/2 cups all-purpose flour
2 tablespoons butter, melted

In a large bowl, add a pinch of sugar to the warm water. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir to dissolve yeast. Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat in 2 cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough. Place the dough in a well-greased bowl and turn to coat the dough. Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours.

Punch the dough down and refrigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled.

Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes

 
Cheesy Football
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup MIRACLE WHIP Dressing
1/4 cup chopped green onions
1/4 tsp. black pepper
1 cup chopped PLANTERS Pecans
BEAT cheeses and dressing with electric mixer on medium speed until well blended.
ADD onions and black pepper; mix well. Cover. Refrigerate several hours or overnight.
FORM into football shape; roll in pecans. Garnish with pimiento strips or roasted red pepper strips for the "lacing," if desired
 
Onion Salad
Thinly slice as many onions as you want.
Put them in a leak proof container
Pour 1/2 C white sugar over them.
Add 2 Cups of white vinegar
Few slices cucumbers
Let stand overnight, turning container frequently.
Drain the next day. Don't rinse.
Mix in about 1-1/2 C Sour Cream
1/4 C Miracle Whip
Sprinkle celery seed on top (optional)

Egg Casserole
8 hard boiled eggs
3/4 cup cream
2 cup of crushed ritz crackers
1/2 cup of butter melted
5 slices of cooked bacon drained and crumbled
1 cup of shredded chedder cheese
1/2 cup chopped tomato
1/2 cup of chopped onion
mix ritz crackers with butter
Mix ritz crackers with butter
put 1 cup of ritz cracker amd butter crumbs on bottom of greased baking dish
slice eggs and layer on top.
top eggs with chopped onion, bacon, and tomato.
Salt and pepper to taste.
Pour cream on top of mixture and top with shredded chedder.
Top with final cup of ritz buttered crumbs.
Bake at 350 for about 8-15 minutes until hot and bubbly and lightly browned

FANCY COLE SLAW
2 10 oz pkg of coleslaw OR 1 16oz coleslaw
1/2 c. sunflower seeds
1 bunch scallions, chopped
2 Fuji or Gala apples, chopped
dressing
1/2 c. olive oil
1/4 c. red wine vinegar
1/2 c. sugar or Splenda
2 tsp Soy Sauce
Mix together ina large bowl the coleslaw, sunflower seeds, chopped scallions and chopped apples. I usually leave the peel on the apples.

 
 Unforgettable Pineapple Cheese Ball
2 8 oz. pkg. Philadelphia cream cheese
1 5 oz. can crushed pineapple, drained
¼ c. finely chopped bell pepper
1/3 c. finely chopped purple onion
2 c. chopped pecans
1 T. seasoned salt

Allow cream cheese to soften, mix cream cheese, drained pineapple, bell pepper, onion, and one cup of chopped pecans. Form into ball or log and roll in remaining one c. chopped pecans. Wrap in aluminum foil and refrigerate overnight before serving. Serve with crackers of your choice.
 
Hot Ham Dip
This is great for ball games or lake weekends
1 pkg. Healthy Choice sliced ham, chopped
1 c. cheddar cheese, grated
1 8 oz. sour cream
1 8 oz. pkg. cream cheese, softened
1 small can chopped green chilies
4 chopped green onions, drained

Mix sour cream and cream cheese. Add other ingredients. Hull the middle of bread, either round or French bread. Put dip into hole. Heat 350 degrees for about 30 minutes or until dip is hot. I wrap in foil to heat
 
GRAPE SALAD
pick wash and dry grapes
4 cups small seedless green grapes
4 cups large or small purple grapes
 
Mix together-- 8 oz cream cheese
8 oz sour cream
1/2 cup white sugar
1 teaspoon vanilla flavoring
 Mix grapes with mixture and place in refrigerator over night.
Mix together-- 1 cup chopped pecans
1/2 cup light brown sugar
Sprinkle topping over grape mixture before serving. Stir some In salad enjoy
 
SWEET AND SOUR CABBAGE
l  l/2  cups chopped onions
 l  l/2 TBS. butterl
Saute these for 8 minutes
2 Granny Smith Apples sliced thin
2 Tbs. Red Cabbage cut up
 Add and saute 5 minutes to wilt
 
l cup water
2 Tbs. sugar
3 Tbs. red wine vinegar
 l  l/2 tsp. salt
 l  tsp. black pepper
3/4 tsp. caraway seed

 Addl l l/2 Tbs. vinegar.  Add all other ingredients and cook for l l/2
hours
 on low heat-covered-
 stirring occasionally.  Remove from heat and add the remaining l l/2 Tbs.
 vinegar.
 
Corn Casserole
1 pound bag white shoe peg corn
1 roll yellow cream corn
1/2 pint whipping cream  or 1 cup of sour cream
2 tablespoons flour
1 stick melted butter
Salt to taste
 
Melt butter, then add flour; add cream corn and then shoe peg corn
Bake in prepared casserole dish at 350 degrees for 45-50 minutes
 
Artichoke Potato Salad
2 1/2 cups of cooked cubed potatoes
1 cup of canned artichokes...chopped
1 tsp. of garlic salt
1 small red onion chopped finely
1 cup of onion dip(made from mix or just get a store already made)
1/2 cup of mayo
3 eggs chopped
1 cup of chopped red pepper
Toss potatoes lightly with artichokes, onions, and red peppers. Then toss with garlic salt, mayo and onion dip. Add eggs last....and chill over night. Sprinkle with paprika before serving.

This is for anyone who has eaten at one of those oriental restaurants and wished they knew how to make that sauce/salad dressing that they serve in the little dishes with your salad and seafood/steak for dipping.
 
Cut recipe if too big.
1 cup vinegar
1/2 cup sugar
1 cup of soy sauce
1 cup salad oil
1 cup plus 2 tablespoons mayonnaise
6 oz ginger root
1 rib of celery
1 orange, peeled
1 lemon, peeled
Approximately 1/8 of a medium onion (start with this amount and add more, if desired)
 
Wash and cut celery and onion in chunks. Peel and slice ginger root.
Grind the celery, onion, ginger root, orange and lemon in food processor. Add sugar, vinegar, soy and oil and blend well. Blend the mayo last.
 
GRANNY'S" ITALIAN PASTA SALAD
1 8-ounce box Rotini noodles
1 bag frozen stir-fry vegetables
1 diced ripe tomato
1 sliced cucumber
1 8-ounce bottle Italian dressing (any brand)

Cook noodles according to directions. Drain and rinse with cold water until cool. Thaw stir-fry vegetables on stove top or microwave. Strain and rinse with cold water until cool. Mix vegetables and noodles and toss, adding tomato and cucumber. Add dressing, stir well, cover and refrigerate at least 2 hours before serving (overnight if possible as flavor improves).
 
ITALIAN PASTA SALAD (Easy)
1 bag mixed colored pasta, cooked and drained
1 head broccoli, cut into bite-size pieces
1 head cauliflower, cut into bite-size pieces sausage bites (precooked slices or cooked and crumbled pan sausage)
1 16-ounce Zesty Italian dressing
Mix all ingredients and serve.
 
Party Dish
8 oz. cream cheese
1/2 cup mayonnaise
1/2 tsp. to 1/2 tsp. salt
1 clove garlic ( minced)- 1 section of clove
1 ( 8oz) package flour tortillas
1 lb. meat ( turkey, ham, etc.) or less if preferred
 
Mix cream cheese, mayonnaise, salt, and minced garlic together.
On each of the flour tortillas, spread above generously. Top with meat. Add
spinach leaves down center of each tortilla. Roll tortillas. Spread a little of
cream cheese mixture at each end to seal. Roll tortillas and seal in Saran wrap and refrigerate for at least 1 hour. Use a serrated knife or an electric knife to slice.
 
White Chili
2 large chicken breastscut in 1 inch cubes
1 clove garlic-minced
1 cup chopped onions
2 ½  cups chicken broth
2 (4.5 oz) cans chopped green chilies ( mild, drained)
½ -1 teaspoon. cumin powder
2-3 tsp. lime juice
2 (15 oz) cans great northern beans (drained and rinsed) I did not drain or rinse mine
1 large green pepper, chopped
2 oz. Monterey Jack cheese, shredded
 
Spray large dutch oven pan. Heat and cubed chicken and stir unto no
longer pink. Add garlic, onions, green pepper. Sauté until tender. Add chicken broth,
chilies, beans, cumin and lime juice. Bring to boil. Simmer at least 20 min.
To serve. Place 1-2 Tablespoons cheese on bottom of soup bowl. Ladle
In chili. Garnish with sour cram and salsa if desired.
Cream Of Tomato Soup
3 14oz. cans stewed tomatoes
1 medium onion, sliced
1 bay leaf
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 Tbls. margarine
2 Tbls. flour
1 1/2 cups milk

Combine the tomatoes, onion, bay leaf, sugar, salt, and pepper in a large kettle. Simmer 10 minutes.
Melt margarine in a large microwave safe bowl. Blend in flour, then stir in the milk. Stir and cook 3 minutes on High in Microwave. Stir. Continue cooking in 1-2 minute increments, stirring after each set for a total of 7-8 minutes, until white sauce is thickened. Slowly, add to the white sauce to the tomato mixture, stirring constantly.

Cheddar Chowder Soup
2 cups water
2 cups potatoes (diced)
1/2 cup carrots (diced)
1/2 cup celery (diced)
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 cups grated cheddar cheese
1 cup cubed ham
 
Combine water, potatoes, carrots, celery, onion, salt and pepper in a large kettle. Boil for 10-12 minutes.
In a small saucepan, make the white sauce by melting the butter, and adding the flour. Stir until smooth. Slowly add the milk and cook til thickened. Add the cheddar cheese to the white sauce and stir until melted.
Add the sauce and the cubed ham to the soup.

 

Canned Corn Casserole

1- 15  ounce can well- drained whole kernel corn

1- 15 ounce can cream style corn

1 box jiffy corn muffing mix

½ cup sugar

 2 eggs well beaten

1 stick margarine, melted

1 cup sour cream

 

Preheat oven to 350 degrees. Mix together all ingredients in a bowl

Pour into well greased 1-by-13-inch baking dish. Bake for 45 to 60 minutes or until center is firm.

 

CROCK-POT CAMP STEW

1 can barbecue beef
1 can barbecue pork
1 can barbecue chicken
1 can creamed corn
1 teaspoon lemon juice
2 can diced tomatoes
1 can butter beans
1 onion chopped
3 potatoes, cubed or 2 cans diced potatoes
1 cup ketchup
 
Pot all ingredients in crock pot cook 5 hours.
 
CROCK  POT  HEARTY  BEEF  STEW
2 lbs. stew meat, chop in 1 inch cubes
3 carrots, sliced
3 potatoes diced
1 med. onion, diced
2 (14 1/2 oz.) can whole tomatoes
4 tbsp. quick-cooking tapioca
2 bay leaves
Salt & pepper to taste
 
Trim all fat from meat.  Put all ingredients in crock pot.  Mix thoroughly.  Cover and cook for 8 to 10 hours.
 
CHICKEN SOUP
1 whole chicken between 3-4 lbs.,
cooked, deboned and diced
1 sm. onion, chopped
2 ribs celery, chopped
Salt and pepper to taste
8 oz. fine egg noodles
 
Bring to quarts of water to boil - add noodles, celery, onion, salt and pepper.  Cook 20-30 minutes or until noodles are tender.  Remove from heat.  Skim excess fat from broth.  Add diced chicken (more water can be added after cooking if more broth is needed for soup.  Add chicken bouillon cube is this is done for added flavor).  This can also be frozen to use at later date.
 
HOME MADE  CHICKEN  SOUP
Boil whole chicken or pieces of chicken in water until tender, there by giving you the chicken broth necessary for the soup base.  Using three cups of chicken broth (more if you like), add one cup of noodles, 2 stalks of celery, diced, and one small onion, diced.  Cook all until tender.  This takes approximately thirty minutes on simmer.  Cut up chicken and put into broth mixture.  Then salt and pepper to taste.  This may be a little trouble to the person in a hurry but if you can spare the time you will be glad you did.
 
FOR GET ME VEGETABLE SOUP

1 can V-8 juice

1 can Rotel tomatoes

2 cans mixed vegetables ( add juice from cans)

1 pack frozen mix of chopped onion, bell pepper and celery (In frozen vegetable section)

1 cans new potatoes

1 soup meat (optional)

1 teaspoon sugar (optional)

1 teaspoon vinegar ( optional)

 

Season to taste and combine ingredients, Then, cook all day in a crock pot or simmer for about 1 1/2 hours.

 
MACARONI AND CHEESE
1 box Kraft macaroni and cheese
1/2 cup sour cream
1 cup milk
1 cup shredded sharp cheddar cheese

Cook macaroni in boiling water according to package directions.
Drain macaroni and pour into greased 2-quart baking dish.
Stir in sour cream, milk and cheese packet.
Top with shredded cheddar and bake at 350 degrees for 30 minutes or until brown and bubbly
 
Pasta Salad
1-2 red onions
1-2 cucumbers
1 large tomato
1 head of broccoli
1 package of cooked ham
1 package of pasta noodles, whatever you desire
1 package of shredded cheese
1 bottle of ranch dressing
1 bottle of Italian dressing
Bacon bits

Prepare noodles as directed. Cut up all ingredients including ham and vegetables and place in a large bowl. Drain noodles and mix with vegetables and ham. Stir in noodles. Mix ranch and Italian dressing in and stir. Top off with shredded cheese and bacon bits. Place in the refrigerator to cool.
 
Fast and Easy Homemade Vegetable Soup
1 can V-8 juice
1 can Rotel tomatoes
2 cans mixed vegetables (add juice from cans)
1 pack frozen mix of chopped onion,bell pepper and celery
1 can new potatoes
1 soup meat (optional)

Season to taste and combine ingredients.  Then, cook all day in a crock pot or simmer for about 1 1/2 hours.
 

Chicken Pasta Salad   4-5 chicken breasts, cooked and minced
1 1/2 c. chopped celery
3/4 c. chopped green onion
1/2 c. seedless grapes, cut in half
1/2 c. chopped pepper, red for color
1/4 c. slivered almonds
8 oz. crushed pineapple, drained
   (reserve 2 tbsp. liquid)
8 oz. spiral pasta (spinach-tomato
   flavored) cooked and drained

Combine all ingredients.DRESSING:
1 c. mayonnaise
2 tbsp. pineapple juice
1 tbsp. lemon juice

Combine with chicken-pasta mixture.  Add salt and pepper to taste.  (If too dry, add more mayonnaise.)
 

WATERMELON  PUNCH   1 watermelon, chilled
2 cans frozen concentrated lemon juice
Crushed ice
1 lg. bottle ginger ale

 
Cut oblong hole in top of watermelon.  Scoop out watermelon meat.  Remove seeds, mash half of watermelon meat.  Mix watermelon, lemon juice, ginger ale and crushed ice.  Pour in watermelon rind hulled out which is used as a punch bowl. Chill rest of watermelon for second serving.
 
Simple Egg Salad
6 hard-boiled eggs
1 teaspoon mustard
1/4 cup chopped dill pickle
1/4 to 1/2 cup mayonnaise
salt and pepper to taste
 
Mash eggs with fork and mix in rest of ingredients. Refrigerate. Serve on bread or with assorted crackers.
 

Roly-Poly Tuna Dinner Dip

5-6 cans tuna packed in spring water, drained
2 cans English peas (little green roly-poly peas), drained
1-2 cans Veg-All, drained
1 can whole kernel corn, drained
Mayonnaise to taste (or Miracle Whip, if you prefer)
4-5 bags Tortilla chips
Hot sauce

 

Pour tuna, peas, corn and Veg-All into bowl large enough to stir in everything. Add desired amount of mayonnaise or Miracle Whip and mix well. Serve as entree with tortilla chips. Each person can add hot sauce to their taste.
 
Spicy Cheeseburger Nacho Dip
1 lb. of ground beef cooked and drained
2- 16oz. packages of Mexican Velvetta Cheese
2 cans of drained Rotel (not spicy)
1/2 cup of chopped green onions
1/2 cup of sour cream
1/2 cup of chopped red and green peppers
 
1 large bag of tortilla dip chips Brown hamburger meat and drain...cut cheese into cubes and drop into hamburger meat and stir until it's melted. Then add drained rotel and the rest of the ingredients. Heat until hot and bubbly and dip until your hearts content
 
Onion Salad

Thinly slice as many onions as you want.

Put them in a leak proof container

Pour 1/2 C white sugar over them.

Add 2 Cups of white vinegar

Let stand overnight, turning container frequently.

 

Drain the next day. Don't rinse.

Mix in about 1-1/2 C Sour Cream

1/4 C Miracle Whip

Sprinkle celery seed on top (optional)

sliced cucumbers

 

Old Fashioned (Penna Dutch) Hot Bacon Dressing

1/2 cup sugar                                          

1 egg

2 slightly rounded Tbs flour                     

1/4 tps pepper

1/2 tps salt                                               

1/4 cup cider vinegar

1/4 cup water                                          

1 cup of milk

1/2 pound of uncooked bacon, cut into 1/2 inch pieces

 

Cook the bacon until crisp, drain ,reserving fat. Beat together the egg and sugar.

In a medium saucepan, mix together the egg and sugar mixture, flour, salt, pepper

Vinegar, and water. Stir well to incorporate flour. When mixed well, add milk. Cook this mixture on medium heat, stirring constantly. When it comes to a boil, remove from heat and add the bacon.

 

Peach Pie Salad

1 can peach pie filling                                          

1 lg. box frozen strawberries

3 bananas, sliced                     

1 lg. can pineapple chunks, drained

2 sm. cans mandarin oranges, drained                                               

7 seedless green grapes,sliced

 

Mix ingredients together and chill before serving.

 

WILTED  LETTUCE  SALAD

1 whole head lettuce
1 bunch green onions
1 pkg. sliced almonds, browned
1 sm. can chow mein noodles
 
--DRESSING:--
1/3 c. vinegar
2/3 c. oil
3 tbsp. sugar
1 tsp. salt
1 tsp. Accent
1 1/2 tsp. black pepper
 
Mix chopped onions and broken lettuce leaves with almonds and noodles.  Add dressing mix just before serving. Yummy! 
 
SIX  LAYER  LETTUCE  SALAD
1 head lettuce
1 medium onion
1 box frozen peas, thawed
8 sliced fried Farmland bacon
Shredded mild Cheddar cheese
2 c. mayonnaise
2 tbsp. sugar
 
Layer in (8 x 10) pan: 1. Lettuce broken into bite-size pieces.  2. Onions (diced)  3. Frozen peas.  4. Spread on mayonnaise mixed with 2 tbsp. sugar.  5. Sprinkle on cheese and Farmland bacon which has been crumbled.  Cover and refrigerate overnight. 
 
GOOD  COLE  SLAW
1 head cabbage
1 sm. onion
1 green pepper
Celery salt or seeds
Salt
3/4 c. vinegar
3/4 c. salad oil
1 1/4 c. sugar
 
Boil together vinegar, oil and sugar until mixed (about 1 minute).  Let cool.  Pour over the chopped cabbage, onion, green pepper that has salt and celery salt or seeds add to it.  Put in refrigerator.  Best if let stand for a couple of days.  Will keep several days in refrigerator. 
 
FRESH  BROCCOLI  SALAD
1 head broccoli
1/2 lg. red onion
10 to 12 slices of fried bacon or 1/2
jar of real bacon bits
1/2 to 1 c. raisins
 
--DRESSING:--
1 c. mayonnaise
1/2 c. sugar
2 tbsp. vinegar
 
Chop broccoli, onion and bacon (if using fried bacon) in small pieces, mix all together with the raisins.  Mix the dressing and put on 1 to 3 hours before serving.  Don't put dressing on earlier than 3 hours. 
 
CAULIFLOWER  AND  BROCCOLI  SALAD 
1 head cauliflower
1 bunch broccoli
1/2 c. Cheddar cheese
1/2 c. ripe olives
1 c. Hidden Valley ranch dressing
 
Break cauliflower and broccoli into small pieces.  Dice olives.  Mix dressing and olives in vegetables until moist and chill overnight if possible. 
 
Vidalia Onion and Ham Brushchetta
4oz. diced ham (3/4) cup
1 cup chopped Vidalia onions
1 cup chopped plum tomatoes
2 tbl. Creole style mustard
8 large (3/4 inch thick) Italian bread toasted
 
Preheat oven to 400 degrees. In a medium bowl combine ham, onions, tomatoes,mayonnaise, and mustard. Arrange bread in a large baking sheet---top with ham mixture. Bake until heated 10 to 15 minutes.
 
GREEN  SALAD  WITH  POPPY  SEED  DRESSING
1 head lettuce, torn into bite-size
pieces
1 sm. cucumber, sliced
1/4 red onion, sliced
 
--DRESSING:--
1 c. honey
1 c. vinegar
1 c. vegetable oil
1 tbsp. poppy seeds
2 slices red onion, finely chopped
 
In a large mixing bowl, toss lettuce, cucumber and red onion; set aside.  In a glass jar with a tight fitting lid; combine all dressing ingredients; shake until blended.    Just before serving, pour about 1 cup dressing over salad; toss lightly.  Cover and refrigerate remaining dressing.
 
WATER  CHESTNUT/GREEN  PEA  SALAD
1 head lettuce, shredded
1 (10 oz.) pkg. unthawed peas
1 can thinly sliced water chestnuts
1 red onion, sliced very thin
1 c. mayonnaise + 2 tsp. sugar mixed
 
Shred lettuce in 13x15 inch dish.Pour frozen peas evenly over lettuce then chestnuts over peas.  Onion rings over chestnuts.Spread mayonnaise over onions.  Sprinkle with grated Parmesan.  Cover with plastic wrap.Let stand 24 hours in refrigerator before serving. 
 
CHICKEN  SALAD  WITH  STUFFED  GREEN  OLIVES
3 c. chicken, cut in large chunks
1 c. celery, diagonally sliced
3 hard-boiled eggs, quartered
1/2 to 3/4 c. stuffed green olives,
   sliced
1/4 to 1/3 c. mayonnaise
1/4 to 1/3 c. sour cream
1 generous tbsp. ketchup
Salt and pepper to taste
 
Mix chicken, celery and olives together in a bowl.  Combine mayonnaise, sour cream and ketchup and add to chicken mixture.  Add salt and pepper to taste.  Serve on lettuce leaf and garnish with wedges of tomatoes and hard-boiled eggs
 
SPRING SPINACH SALAD
2 hard boiled eggs, chopped
4 slices bacon
5 cups fresh spinach, torn
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup sliced onion, sweet
1 kiwi, sliced
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
2 T. cider vinegar
1/2 teas. spicy brown mustard
dash garlic powder
salt & pepper
 
Cook bacon until crisp. Drain, crumble and set aside. In large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, and kiwi. In small bowl, mix ketchup and remaining ingredients. Pour over salad and top with croutons.

SALMON SALAD
2 cups Salmon
2 eggs, hard-boiled, chopped
1-1/2 cup cooked maccaroni
1/4 cup salad dressing
1/4 cup diced sweet pickles
1/2 cup diced celery
1 small onion, diced
1/2 tsp salt
1/4 tsp pepper
Lettuce leaves
Paprika

Combine all ingredients in mixing bowl; mix lightly. Pile onto crisp lettuce leaves. Garnish with paprika.  Chill before serving

Cheddar Cheese Ball
2 pkgs (8 oz)  Cream Cheese, softened
1-1/2 cups cheddar cheese, shredded
2 tsp. minced onion
1/2 cup sweet pickle relish
1/2 tsp salt
1/2 cup nuts, chopped

Combine all ingredients except nuts.  Roll into a ball and roll in chopped nuts.  Cover and refrigerate.

Black Olive Ball
1 pkg. dried beef
3 pkgs. (8 oz) cream cheese
1 can black olives
1 sm. can mushrooms
1/3 cup onion greens
1 Tbsp "accent"

Bring all ingredients to room temp.  and combine.  Form into a ball and refrigerate.

GRANNY'S' ITALIAN PASTA SALAD
1 8-ounce box Rotini noodles
1 bag frozen stir-fry vegetables
1 diced ripe tomato
1 sliced cucumber
1 8-ounce bottle Italian dressing (any brand)
Cook noodles according to directions. Drain and rinse with cold water until cool. Thaw stir-fry vegetables on stove top or microwave. Strain and rinse with cold water until cool. Mix vegetables and noodles and toss, adding tomato and cucumber. Add dressing, stir well, cover and refrigerate at least 2 hours before serving (overnight if possible as flavor improves).
 
CHICKEN CORN SOUP
1 1/2 cups chopped onions
2 oz margarine
1 1/2 cups chopped celery
 
Melt margarine and sauté the veggies till tinder.
1 gallon chicken broth
6 cups corn ( especially good if corn is fresh cut off the cob)
 
Add broth to cooked veggies and bring to a boil. Add the
corn and bring back to a boil. Simmer 1/2 hour. Use 4
hard cooked boiled chopped: chop and add
Add rivels made from the following: 1 egg, 1 cup flour, milk ( enough to make lightly moist dough. Rub this mixture
together with two forks until well blended. Drop into boiling soup in small pieces. Cover and cook slowly for
7 minutes. Finally add 2 1/2 cups diced cooked chicken.
Season with chicken base. Parsley may be added
 
CHICKEN CHEESE BALL
(Appeizer)
1 (5 oz) can chunk chicken, drained
1 (0.4 oz) Ranch-Style salad dressing mix
2 (8 oz) pkgs. cream cheese, softened
1 cup pecans, chopped
 
Combine chicken, salad dressing mix & cream cheese in mixing bowl, beat at medium speed with electric mixer until blended. Shape into a bowl & roll in pecans. Cover & chill.
 
Apple Pancakes
2/3  Cup Flour; Unbleached -- Unsifted
2 Cups Apple,  Slices
2 tsp Sugar
3/4  Cup Butter Or Margarine
1/4  tsp Salt
2 Tbsp Sugar
4 Eggs; Large -- Beaten
1/4 tsp Cinnamon
1/2  Cup Milk

Sift together the flour, 2 t sugar, and the salt.
Beat eggs and milk together.
Gradually add flour mixture; beat until smooth.
Saute apples in 1/4 c of butter until tender.
Mix 2 T sugar and the cinnamon together; toss with apples.
Melt 2 T butter in a 6-inch diameter, deep frypan.
Pour in the batter to a depth of about 1/4-inch.  When set, place 1/4 of the apples on top; cover with more batter.
Fry pancake until lightly browned on both sides.  Keep warm.
Repeat the procedure 3 times, until all batter and apples are used.  Serve immediately.

Cheesy Bread Pudding
1/2 cup butter or margarine
10 slices white bread cut into 1-inch cubes
3 cups shredded Cheddar cheese
2 cups milk
3 eggs, separated
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp red pepper

Melt butter; add bread cubes, stirring until coated. Add cheese and stir well. Combine milk, egg yolks, salt, mustard, and pepper; beat well. Pour over bread cubes. Beat egg whites (at room temperature) until stiff but not dry; fold into the bread mixture. Spoon into a lightly greased 12x8x2-inch baking dish. Cover and chill overnight. Bake, uncovered, at 325 degrees for 30 minutes or until set.
 
CHILI POTATO
1/2 cup onion, diced
1 (15 oz) can chili with beans
1/2 cup American cheese, cubed
5 baked potatoes

In a non-stick skillet, saute onions. Add the chili & cheese
Heat until cheese is melted, stirring constantly
Pour over baked potatoes & serve

Tasty Baked Tomatoes With a Twist
Large firm un peeled tomatoes, hollowed out and seeded
3 cups mashed potatoes
Garlic, salt, dill weed to taste
1 1/2 cups of shredded cheese
1/4 cup dried bread crumbs
Paprika to taste
 
Pre-heat oven to 350 degrees. Mix garlic, salt, dill and one cup of cheese. Stuff tomatoes with this mixture. Combine bread crumbs, paprika, and cheese and sprinkle on top of tomatoes. Place filled tomatoes in well oiled muffin tins. Bake for 10-15 minutes until topping is crisp and tomatoes are heated through
 
Sour Cream Salad
1 cup pineapple chunks drained
1 cup of flaked coconut
1 cup sour cream
1 cup of drained mandarin oranges
1 cup mini marshmallows
1 cup of chopped pecans
1 small bottle of cherries, drained and chopped
 
Mix everything together expect 1/4 cup of chopped pecans...sprinkle with chopped pecans before serving
 
La La French Bean and Bacon Salad
2 cups of frozen french style green beans thawed and drained
2 tlb chopped onions
2 tlb rasins
2 tlb chopped red pepper
3 bacons strips cook and drain and crumble
1/4 cup ranch dressing

Mix all ingredients together and chill

Bar-B-Q BLT Chicken Salad
1/4 cup reduced fat mayo
1/4 cup bar-b-q sacue
1 tbs. lemon juice
Salt and Pepper to taste
2 cups chopped chicken breast
2 tomatoes chopped
1 celery stalk chopped
3 cups mixed salad green
4 bacon strips cooked and crumbled

Blend the first four ingredients ...toss with other ingredients and enjoy

Mexican Cheese Ball
2/3 cup chopped pecans
1 Tbs. of butter melted
1/8 tsp. of salt
16 oz. of cream cheese
4 green onions chopped
1/2 cup shredded cheddar cheese
1/4 cup taco seasoning
1/4 cup picante sauce
 
Saute pecans in butter and sprinkle with salt. Bake in the oven until toasted stirring. Mix all ingredients together into a ball and roll in pecans. Serve with assorted crackers
 
MUENSTER PUFFS
2 red peppers
2 lbs fresh spinach
1/4 cup minced shallots
2 Tbsp butter
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 pkgs (17-1/2 oz) frozen puff pastry, thawed
24 slices (1 lb) Muenster cheese
2 egg yolks, beaten
1/4 cup whipped cream

Preheat oven to 450 degrees. Place peppers on baking sheet & bake until charred, about 30 min. Wrap in plastic wrap & cool. Peel skins & remove seeds. Cut into julienne pieces & set aside. In a large pot of boiling water, immerse spinach for 1 min. Drain & rinse with cold water. Drain again & squeeze dry. In a large skillet, saute shallots in butter. Combine with spinach & seasonings. Set aside. Low oven to 350 degrees. Cut 1 pkg puff pastry into 8-6" squares. On each piece of pastry, layer 1 slice of cheese, 3 Tbsp spinach mixture. 1 slice cheese, several pepper strips & 1 slice cheese, leaving a 1/2 inch edgw all around pastry. In a small bowl, combine egg yolds & whipping cream. Brush on edges of pastry. Cut remaining package of puff pastry into 8-7 inch squares. Place one square on top of each 6 inch square. Fold over edges & seal pastry. Brush tops with egg yolk mixture. Place pastries on cookie sheets & bake for 20 minutes or until puffed & golden brown. Serve with lemon dessert for a stylish lunch.



 

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