Macaroni Salad

1 bag of saladroni

2-3 stalks of celery

1 onion

6 hard boiled eggs

Miracle whip /  Mayo to desired consistency (I like a combo of both)

Salt and Pepper to taste

Cook Saladroni
Combine all other ingredients and cool in refrigerator.   

-Su Moore

Gooey Sweet Coconut Chex Mix

Time:15 minutes hands on + 20 minutes to set

Yield: about 15 cups

6 C Corn Chex Cereal

6 C Golden Graham Cereal

1 C slivered almonds

1 C sweetened coconut

1 C butter

1 C light corn syrup

1 C sugar

1. Line two large baking sheets with parchment paper, or wax paper. If you don't have either of these, just spray the sheets with cooking spray and call it good. 

2. Find your self some Corn Chex Cereal and some Golden Grahams Cereal. Toss 6 cups of each into a large mixing bowl. 

3. Add 1 cup of coconut and 1 cup of slivered almonds.

4. Take a big wooden spoon and give it all a nice stir. 

5. Into a medium sized sauce pan place 1 cup butter, 1 cup sugar and 1 cup light corn syrup. 

6. Get the pan to the stove and bring it to a boil over medium high heat, stirring constantly. Let it boil for 4 minutes (keep stirring, won't you?). 

7. Pour the sugary sweet gooey delight from the pan over the top of the cereal/coconut mixture.

8. Stir the mixture well, making sure all of the cereal gets coated. 

9. Pour the mix out onto the lined cookie sheets. Let the yummy concoction cool and set for about 15-20 minutes. Don't be tempted to leave it in the your mixing bowl. It will stick together like crazy. Letting it set up on the sheets works a lot better. Once it has set up a bit, break it into chunks and store it in an airtight container. 

Enjoy!

Mac n' Cheese

2 cups cooked macaroni
2 Tbs onion
1 tsp salt
1/4 tsp pepper
3 cups cheese ( I used mozzarella and cheddar)
2 Cups thin white sauce

White Sauce makes 2 cups
2 Tbs butter
2 Tbs flour
2 Cups milk
1 tsp salt
1/2 tsp pepper
Melt butter over Med heat add flour stir til combined slowly add milk bring to boil add salt and pepper

For macaroni
Cook noodles.  Add onion to white sauce. In large casserole dish layer noodles grated cheese and sauce. Stir. Cook covered for 30 min. Then cook uncovered for 15 minutes.

Bake at 375'

-Katie Henrie

Tater-tot Casserole

Ingredients:

1lb Ground Beef
1 Onion
Salt and Pepper
4-6 cups Rice
3-4 cans Cream of Mushroom Soup
2 Can Green Beans
1-2 cups Shredded Cheddar Cheese
Frozen Tater Tots (typically 1 bag)


Brown 1lb hamburger with a whole chopped onion - salt and pepper

add to:
Rice
Cream of Mushroom Soup (make it as creamy as you like it)
Green Geans
Shredded Cheddar Cheese (depends on how cheesy you like it)
add salt and pepper to taste

put in large casserole dish
sprinkle shredded cheese over the top
place frozen tater tots all over the top

cook at 350 for about 20 minutes - bubbly on the sides and hot melted in the middle
tater tots should be cooked -

I like the tater tots crispy - so sometimes I put them under the broiler to crispy them
more.

-Michelle Crosby

Wild Rice Chicken and Mushroom Soup

Ingredients:

3/4 cup wild rice (Lundberg is a good brand)
64 ounces chicken broth (I used about 6 - 7 cups to make the soup thicker)
1 ½ cup shredded carrots (I bought these already shredded)
½ cup chopped onion
2 cups sliced fresh mushrooms (I find that white mushrooms are the best)
3/4 cup chopped celery
2 T. Butter
1 - 2 T. Flour
1/4 t. salt (I added more for taste)
1/4 t. black pepper (I added quite a bit more)
1 cup whipping cream (you can also use milk)
2 cups cooked chopped chicken (I baked mine at 350 for about 15 - 20 minutes, put salt and pepper on it and a little chicken stock to make it extra moist)

In a large pot combine rice, 5 cups broth, carrots, celery, and onion.  Bring to a boil, then reduce heat and simmer for 35 - 40 minutes, until rice is tender, but still chewy.  Add mushrooms for the last 10 minutes. 

In a small sauce pan, melt butter and add flour, salt and pepper, let this boil for 30 seconds, then slowly add in the remaining broth and boil for 1 - 2 minutes.  Add cream or milk, then add mixture to soup pot and stir in chopped chicken. 

Makes 6 - 8 servings.

This soup is very flexible, you can add as much or as little of any of the vegetables listed.

You can sprinkle chopped parsley and shredded Parmesan cheese on top to add more flavor and texture.

Texas Sheet Cake

Cake:

2 C Sugar

2 C Flour

1/2 tsp Salt

1 C Butter or Margarine

1 C Water

3 Tbsp. Hersheys Cocoa

1/2 C Sour Cream

2 Eggs

1 tsp baking soda

1/2 tsp vanilla

In a large bowl conbine sugar, flour, salt and set aside.

In saucepan bring butter, water, coca to a boil. Remove from heat.

Add liquid ingredients to dry and blend well.

Mix in sour cream, eggs baking soda and vanilla blend well.

Pour in to prepared 10 1/2 x 15 1/2 x 1 pan cook at 375 degrees for 20 - 25 minutes.

Frosting

1/4 C Butter or Margarine

1/3 C Hersheys Cocoa

2 C Powdered Sugar

1/4 C Milk 

1 tsp Vanilla

Melt butter add cocoa and powdered sugar milk and vanilla mix until smooth.

Frost cake while still warm (not hot) 

Sprinkle walnuts on the top.

-Su Moore

Taco Soup

Ingredients: 

1lb Ground Turkey

1 Onion

1 can Kidney Beans

1 can Black Beans

1 can Pinto Beans

1 can Rotel

1 pkg Taco Seasoning

1 pkg Ranch Dressing Mix

 

Cook Ground Turkey and Onion in skillet

Add all ingredients (including cooked turkey/onion) to crock-pot and let simmer all day. 

Top with Avocado and Sour Cream if desired

-Angie King

Chicken Noodle Soup

Ingredients

• 4-1/2  cups  chicken broth
• 1  cup  chopped onion (1 large)
• 1  cup  sliced carrot (2 medium)
• 1  cup  sliced celery (2 stalks)
• 1  teaspoon  dried basil, crushed
• 1  teaspoon  dried oregano, crushed
• 1/4  teaspoon  ground black pepper
• 1    bay leaf
• 1-1/2  cups  dried medium egg noodles
• 2  cups  chopped cooked chicken or turkey

Directions

In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Makes 4 main-dish servings.

Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added.

Parmesan-Pesto Chicken Noodle Soup: Prepare as above, except substitute 1 small zucchini, halved lengthwise and sliced for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Top each serving with a slice of the bread.

Nutrition information

Per serving: Calories 241, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 77 mg, Sodium 1190 mg, Carbohydrate 20 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 6%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet 

 

 

 

HOMEMADE NOODLES:  Serves 8

Ingredients:

4 cups all-purpose flour 4 egg

4 pinches salt

Directions:

1.	Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
2.	Drop into hot chicken broth. Boil for 15 minutes.

Stuffed Shells

Stuffed Shells Recipe

24 uncooked jumbo pasta shells
1lb lean ground beef
1 jar chunky tomato sauce
1/4 cup water
1 container chive and onion cream cheese spread
1 1/2 cups shredded 6 cheese Italian cheese blend (mozzarella)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley if desired
1. Heat oven to 350 degrees. Cook and drain pasta shells as directed on package

2. In 10 inch skillet cook ground beef over medium high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes

3. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in teh bottom of ungreased 13x9 inch glass baing dish. In medium bowl mix cheese spread, 1 cup of the Italian cheese blend, Parmesan cheese, egg, and cooked ground beef. Scoop heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.

4. Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining ½ cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with remaining ½ cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parlsey.

HIGH ALTITUDE (3500-6500ft) Heat oven to 375.

-Lori Bishoff

Kneaders French Toast

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can use any store bought cinnamon swirl bread)
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter

Preparation:

Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. (Update: I actually don’t pour over the bread anymore. It works out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish – too eggy the other way.) Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it)

Bake 45 - 50 minutes at 350 degrees. Serves 8

Kneader's Carmel Syrup
1 c. Brown sugar
1 c. Heavy Whipping Cream
1 c. Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.
Serve warm.