Diane's Beer Bread *

3 Cups Self Rising Flour
3 Tablespoons Sugar
1 Can Warm Beer (12 oz)
1 Stick Butter or Margarine (melted)

Preheat oven to 375, Mix all but butter. Pour into greased loaf pan. Spread to cover.
Pour 1/3 butter over batter.

Bake 40 minutes. Pour rest of butter over bread and bake 10 more minutes.

Zip Lock Omelettes *

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shakes bag. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Melissa's Bruchetta Chicken over Risotto * - MORE WORK BUT VERY VERY GOOD

4-5 oz chicken breast (marinate in italian dressing)
1/2 cup fresh tomatoes diced
1/4 cup diced red onion
1 cup fresh spinach leaves
1/4 cup roasted red peppers (jar roasted - more flavor & softer than fresh)
4 oz fresh mozzarella cheese
3 tablespoons grated parmesan cheese
1 8 oz package risotto milanese mix ( i used 2 boxes and used tomato flavor)
4 tablespoons olive oil
1/4 cup lite olive oil vinagrette dressing or balsamic vinagrette
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup italian bread crumbs
2 teaspoons roasted garlic ( i didn't have roasted I just used minced)


I cut the chicken into tenders style strips and marinated the chicken breast in italian dressing the morning I was going to make.

Chop tomatoes, spinach, red peppers, red onion, mozzarella cheese into 1/4 pieces. Mix & add salt, pepper and set aside.

Preheat large skillet.
Mix bread crumbs & 1 tablespoon parmesan cheese in med bowl. Dredge chicken in breadcrumb mixture, pressing with fingers to coat.

Place olive in pan. Add chicken, cover & cook 5-7 min on each side until golden and cooked through.


Prepare risotto per package directions. At the end add roasted garlic and 1 tablespoon parmesan cheese into risotto. Cover and cook 3-4 more minutes.

Plate risotto and add chicken strips and top chicken with tomato/spinach/mozzarella mixture.

Melissa's 3 Cheese Chicken & Noodles * - SUPER EASY AND GOOD!

4 chicken breasts
1-1/2 cup Cottage Cheese
1 can (10-3/4oz) condensed cream of chicken or cream of mushroom soup
1 package (8oz) cooked & drained Wide Egg Noodles
1 cup grated Monterey Jack cheese
1/2 cup diced celery
1/2 cup diced onion
1 cup green and or red pepper (diced)
1/2 cup grated parmesan cheese
1/2 cup chicken broth
1 can (4oz) sliced, diced mushrooms
2 tablespoons butter melted
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon garlic

Combine all ingredients, stir well. Put in crockpot. Cook on low 6 to 10 hours or
3 to 4 hours on high.


(I didn't precook the noodles, I just added more chicken broth and it turned out fine. I think I just put the whole can of chicken stock in)

Enjoy

Hashbrown Casserole

Dorothy Lane Market's Pasta Salad

Trecolori Pasta and Rao’s Homemade Roasted Peppers with Portobello Mushrooms

1/2 lb asparagus, trimmed and cut into 1-inch pieces
3 garlic cloves, coarsely chopped
1/4 cup Vera Jane's Extra-Virgin Olive Oil
1/3 cup pine nuts, lightly toasted
1 pint grape tomatoes, halved
Salt and pepper to taste
1/4 cup fresh parsley, finely chopped
1/2 cup fresh basil, finely chopped
1 jar Rao's Roasted Peppers with Portobello Mushrooms, drained and sliced; reserve juice
1 lb Trecolori pasta
Parmigiano-Reggiano

Cook asparagus in 6 quarts of boiling salted water, uncovered, for 3 minutes. Remove and place in a bowl of ice water to stop cooking; drain and set aside. In skillet, cook garlic in olive oil until fragrant, about 2 minutes; and remove. Add pine nuts and lightly toast. Add tomatoes, salt and pepper to taste, parsley, and basil; stir and simmer until tomatoes are softened, 3 to 4 minutes. Add roasted peppers with portobello mushrooms, and drained vegetables to pan and cook until warm. Cook pasta according to directions on package, reserving 1 cup of pasta water. Return drained pasta to pot, add reserved juice from roasted peppers, and toss until pasta is coated. Add tomatoes and vegetables and toss gently, adding reserved pasta water as necessary to keep pasta well coated. Sprinkle with grated Parmigiano-Reggiano cheese.

Enchilada Casserole

Casserole Ingredients

1 large 13-ounce package Doritos (save 2 cups for casserole topping)
2 tbsp. onion, grated
1 10-ounce can chili with beans
10- to 15-ounce enchilada sauce
8-ounce can tomato sauce
1 and 1/2 cups shredded sharp cheddar cheese

Topping Ingredients

2 cups Doritos
1/2 cup shredded cheddar cheese
1 1/4 cups sour cream

Casserole Directions

Preheat oven to 375 degrees

Crumble 6 cups Doritos with your hands into a large mixing bowl.

Add the onion, the chili, the enchilada sauce, tomato sauce and 1 and 1/2 cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into an 8 1/2 x 11-inch oven proof casserole dish.

Bake for 20 minutes.

Remove from the oven. Spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining 2 cups Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese.

Bake for another five minutes and serve.

Grilled Greek Chicken Kabobs

Prep Time: 10 min

Total Time: 40 min

Makes:
8 servings, two kabobs each

1/2 cup KRAFT Greek Vinaigrette Dressing

2 Tbsp. KRAFT Mayonnaise

1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces

1 red onion, cut into small wedges

1 lemon, halved



COMBINE dressing and mayo; pour into large resealable plastic bag. Add
chicken; seal bag. Turn bag over several times to evenly coat chicken with
the dressing mixture. Refrigerate at least 20 min. or up to 2 hours to
marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard bag
and marinade. Thread chicken and onions alternately onto 16 wooden skewers.

GRILL 8 to 10 min. or until chicken is cooked through, turning occasionally.
Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs.
Squeeze lemon juice over kabobs just before serving.

Karen's Cinnamon Muffins *

One 15oz can pure pumpkin
One spice cake mix
1/2 cup water
3/4 cup cinnamon chips
1 egg

Mix all ingredients. Divide amon 24 cupcake papers. Bake @ 350 for about 20-25 minutes.

Rum Balls

2 boxes (12 oz ea.) vanilla wafers, crushed
2 cups chopped pecans or walnuts
½ cup unsweetened cocoa
2 cups confectioner’s sugar
2/3 cup dark rum
2 cups light or dark corn syrup
8 oz. container diced dried citrus fruits (optional)
shredded coconut or jimmies for coating

Stir vanilla wafer crumbs, nuts, confectioner’s sugar and
unsweetened cocoa. Starting with half the quantity of rum
and half the corn syrup, Gradually stir in liquids, adding
a little at a time.

Stir together and check the consistency. When you can roll
the mixture into a 1 inch ball, don't add any more rum or
syrup. You may not need to add the full amount called for
in the recipe. (This is because some cocoa brands contain
more cornstarch or other fillers than others which absorb
the liquids).

Add citrons (optional) and stir until well blended.

Shape into 1 inch balls.

Roll in either coconut or jimmies.

Makes approximately 9 dozen.

Kim's Aromat Dressing

Kim's Taco Salad

Brined Pork Chops

Chicken Flautas *

Place 1 whole chicken in crock pot in the morning sprinkle with salt & pepper, fill with water and cook all day. Drain broth and set aside (save for a future soup recipe). Allow chicken to cook enough to debone.
Dice 2 large onions and saute in large skillet until tender. Add shredded deboned chicken. Add 1-1/2 Tablespoons cumin, saute. Chop 8-10 dill pickle spear into small dice. Add to chicken onion mixture. Remove from heat. Add 2-3 cups shredded cheese of choice (cheddar, pepper jack, etc), stir to mix thru.

Line 1 edge of large tortilla with chicken, onion, pickle, cheese mixture and roll tightly. Set aside and continue rolling balance of mixture into tortillas.

Shallow pan fry in vegetable oil or canola oil until lightly browned. Serve with sour cream and guacamole.

Queso Dip *

Brown 1 roll each Bob Evan's Original Sausage and Italian Sausage, breaking up and draining when cooked thru. Add to crock pot with 2 cans Rotel Diced Tomatoes with Green Chilis and 1 large package of Velveeta Cheese. Heat thru in crock pot and serve with tortilla chips.

Ham & Pickle Roll ups *

Lay out slices of rectangular shaped boiled ham and pat both sides as dry as possible. Spread each ham slice evenly with thin layer of cream cheese. Lay 1 pickle spear across short end and roll up. Place in refregerator for approx 1-2 hours. Remove from refrigerator and slice into 4 bite size pieces.

You can use either dill pickles, sweet pickles, or scallions.

Additional option: use peppered turkey slices, cream cheese and blanched asparagus spears.

Janice's Peanut Butter Ritz cookies

Spread peanut butter onto Ritz cracker and top with additional Ritz cracker.
Melt white chocolate and dip Ritz cracker sandwiches to coat. Top with colored sprinkles or crushed peppermints.

Broccoli Cheese Soup*

Heat 2 cans Cream of Potato soup and 2 Cans Cream of Cheddar Soup with 5 cans of milk.
Defrost 1 large bag of frozen chopped broccoli, drain and add to Soup. Simmer until flavors combine.
Top bowls with additional shredded cheese as desired.

Cream of Chicken/Wild Rice Soup

Chicken Tortilla Soup

Chili

Taco Soup

French Onion Soup

Kielbasa Beer Cheese Soup

Pasta Fagoli

Toscana soup*

Brown in large soup pot 1 pkg Bob Evans Italian Sausage Roll, breaking up while cooking, drain, set aside. Peel and dice 4-5 potatoes, toss in 2 tablespoons olive oil in large soup pot that you cooked sausage in until almost tender. Add Sausage back to pot. Add 8 chicken bouillon cubes, small sprinkle of crushed red pepper flakes and approx 8-10 cups of water to pot. Bring to a boil. Reduce heat to slight bubble, add 2 bunches of kale, chopped into bite size pieces. Cook until tender. Add approx 2 cups of milk and heat through. Serve with Pumpernickle and or Sour Dough bread.

Tuna Casserole*

Boil 1 pkg egg noodles until tender, drain.

Mix together 2 cans drained tuna, 1 can cream of chicken soup, 1 can cream of mushroom soup, 2 cans of milk, 1 pkg shredded cheddar cheese, 1 bag of frozen peas. Dice 1 large onion and microwave 4 minutes with 2 tablespoons butter. Add to tuna, soup, milk mixture. Add drained egg noodles. Pour into greased baking dish and bake @ 375 until bubbly. Approx 30 minutes. Sprinkle top with additional cheese and melt approx 5 minutes.

Alternative option: Use 1 can cream of mushroom and 1 cup sour cream and approx 2 teaspoons garlic salt, omit cream of chicken soup.

Pork Tenderloin with Frankie Wraps

Country Fried Steak*

Mix 2 Tablespoons Ranch Dressing Powder with 2 Cups of Milk or Buttermilk. Place Cube Steaks in milk mixture and allow to marinate for approx 6-8 hours. Toss 1-1/2 Cups of flour with 3-4 Tablespoons of Ranch Dressing powder. Remove Cube steaks from milk mixture and dredge in flour mixture. Pan fry in 2-3 Tablespoons Vegetable or Canola oil until browned, crispy & cooked thru.

Drain oil from pan that cube steaks cooked in, leaving crumbly bits in pan and approx 1 tablespoon of oil. Add 2 Tablespoons of flour and stir to smooth. Add approx 2-3 cups of milk, stir consistently until thickened.
Salt & pepper to taste.

Serve with mashed potatoes and vegetable of choice.

Hamburger Potato Bake*

Peel & Slice enough potatoes to 1/2 fill a glass baking dish. Par boil potatoes until tender but not mushy, drain and place in bottom of greased baking dish. Dot with butter and sprinkle with salt and pepper. Brown 2 lbs. ground chuck and 1 large onion, diced. Add approx 2 Tablespoons Worcestershire sauce. Drain and layer onto potatoes. Cover with 1 pkg shredded cheddar cheese. Top with flaky biscuits split in 2 or with crescent rolls layed out flat across pan. Bake until biscuits or crescent dough is done. Serve with vegetable of choice.

Nancy's Baked Oatmeal*

3 cups oatmeal
1 cup brown sugar
1 cup milk
1/2 cup (1 stick) butter, melted
2 tsp baking powder
1 tsp salt
2 eggs, beaten

**you can also add vanilla or cinnamon if you wish

mix together, pour into loaf pan, bake at 350 for 30 minutes. serve topped with yogurt or fruit.

(This amount bakes well in loaf pan, double recipe to bake in large glass baking pan. We like with vanilla yogurt and frozen, defrosted blueberries.)

Leftover Turkey Tetrazzinni*

Turkey Tetrazzini

INGREDIENTS
12 oz egg noodles, spaghetti, linguini or other pasta
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry, vermouth, or dry white wine
3 cups coarsely chopped cooked turkey
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup shredded Swiss cheese
1/3 cup fine fresh bread crumbs
Salt and Pepper
METHOD
1 Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps.
2 Preheat oven to 375°F.
3 Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside.
4 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
5 Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes.
6 In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Serves 4 to 6.

Deviled Eggs*

Hard boil eggs, cool and peel. Slice in half, placing yolks in large bowl. Break of egg yolks with a fork and add miracle whip, pickle relish, onion powder to desired consistancy (I also add a few spoonfuls of juice from sweet pickle jar. Mix until smooth. Spoon into large ziplock back and refrigerate. Cut tip of zip lock bag and pipe into egg whites when ready to serve.

Corn Pudding*

Mix 2 cans whole kernel corn (drained), 2 cans cream corn, 2 boxes of jiffy corn muffin mix, 1 stick melted butter, 1/2 cup sour cream.

Place in glass baking dish, bake @ 375 for approx 1 hour.

Optional: Top with shredded cheddar cheese

Sweet Potato Casserole*

In mixer, add 3 large cans of sweet potatoes drained, 1 stick butter, 1 cup of brown sugar, 2 teaspoons cinnamon, 4 tablespoons maple syrup, 3 eggs, 1/3 cup milk; mix until smooth.

Place in large glass baking pan, top with 1/2 cup chopped pecans.

Bake @ 350 for approx 1 hour, remove from oven, cover with mini marshmallows and place back in oven
to brown marshmallows. Top with another 1/2 cup chopped pecans and serve.

**************************************

Alternate recipe (similar to La Comedia - sweet potato souffle):

4 cup. sweet potatoes, mashed
1 cup sugar
2 eggs
1/2 cup milk
1/2 tsp. salt
1/3 stick butter (melted)
1 tsp. vanilla

Topping:
1 cup brown sugar
1/2 cup flour
1/3 cup butter (melted)
1 cup pecans

Bake at 350 for 35-45 minutes

Christmas Quiche*

2 frozen deep dish pie shells
Par bake empty shells @ 375 for approx 10 minutes while preparing other ingredients

Dice 1 large onion, microwave for 4 minutes with 2 tablespoons of butter
Dice any style ham, honey baked ham, ham steak or lunch meat ham
Defrost 1 small package of chopped broccoli and drain

Layer onions on bottom of both pie crusts
Add diced ham
Add chopped broccoli
Divide 1 pkg of shredded cheddar cheese between both pie crusts
Scramble 15 eggs, add 1/4 cup of milk and 1 teaspoon each of salt & pepper
Pour eggs over ingredients to fill each pie crust

Bake at 375 until cooked thru - approx 30 minutes

Options- Substitute ham with bacon or sausage
Substitute broccoli with red peppers or asparagus
Substitute cheddar cheese with swiss or colby jack

Quick Pulled Pork Chica-dillas

Prep Time:

20 min

Inactive Prep Time:

hr min

Cook Time:

1 hr 0 min

Serves:

20 tortillas

(2 to 3-pound) pork tenderloin, cut in 1 1/2-inch slices, quartered
1 (12-ounce) bottle beer
2 tablespoons papaya nectar or juice
1/4 cup Worcestershire sauce
1/4 cup ketchup
1 cup regular barbecue sauce
2 chipotle peppers in adobo, seeded and chopped
2 teaspoons Delicioso Adobo, recipe follows
20 flour tortillas
2 cups grated queso fresco or farmer's cheese
3 avocados, thinly sliced
Cilantro leaves

Mix all ingredients (except tortillas, cheese, avocados, and cilantro) together in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low, cover and simmer for 30 to 45 minutes, stirring occasionally. Shred the pork, using 2 forks, or mashing with a potato masher. Put shredded pork back into sauce and mix ingredients. Cover up and cook on low for another 10 to 15 minutes.

In a large skillet over medium heat, cook a tortilla about 2 minutes on each side. Spoon some pork onto the tortilla and top with 4 to 5 avocado pieces and cilantro. Heat up another tortilla until toasted and add cheese. Cook until cheese is melted. Place the second tortilla cheese side down on top of the pork and avocado. Cut into 4 slices and repeat process. Garnish with cilantro and serve.

Delicioso Adobo:

1 teaspoon parsley flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon achiote powder from annatto seed
1 teaspoon lemon pepper

Add all ingredients and mix together.

Peanut Butter Cookies

Prep Time:

20 min

Inactive Prep Time:

0 min

Cook Time:

20 min

Serves:

3 dozen cookies

3/4 cup sugar
3/4 cup light brown sugar
6 ounces (1 1/2 sticks) unsalted butter, softened
3/4 cup peanut butter
2 eggs
1 3/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup chocolate chips

Preheat the oven to 350 degrees F.

In a mixer with a paddle attachment, combine the sugars, butter and peanut butter. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Sift together the flour, the baking soda and the salt and add to the dough. Dough should be stiff enough to shape with your hands. Make 1-inch balls and place on a lightly greased cookie sheet. Gently press thumb into the balls to flatten the cookies slightly and make an indentation in the center of the cookie. Press 3 or 4 chocolate chips into the indentation.

Bake for 15 to 20 minutes, or until lightly golden brown. Remove cookies from the oven and transfer to wire racks to cool.

Pork Au Poivre

Prep Time:

5 min

Inactive Prep Time:

hr min

Cook Time:

20 min

Serves:

4 servings (1 serving is 4 ounces)

1 1/4 pounds pork tenderloin
1 teaspoon Dijon mustard
1 tablespoon black peppercorns, coarsely ground or crushed
2 teaspoons olive oil
1/2 cup low-sodium chicken broth
1/2 cup dry red wine
Salt

Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.

In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Prep Time:

15 min

Inactive Prep Time:

hr min

Cook Time:

1 hr 5 min

Serves:

12 servings

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows

Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Beef Stroganoff over Buttered Noodles

Prep Time:

25 min

Inactive Prep Time:

0 min

Cook Time:

3 hr 0 min

Serves:

6 servings

3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.

When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.

Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

Polish Pigs in a Blanket with Dill Slaw Salad

Serves 4
Submitted by
Rachael Ray

Ingredients

* 4 tablespoons extra virgin olive oil (EVOO), divided, plus additional for drizzling
* 2 pre-cooked kielbasa (about 1 pound each), each cut into 2 pieces about 8 inches long
* 1 large onion, thinly sliced
* 1/4 cup spicy mustard
* 4 tablespoons white or cider vinegar, divided
* Salt and ground black pepper
* 1 tube refrigerated pizza dough
* 1 cup shredded yellow or Cotswald cheddar cheese
* Caraway seeds, to garnish
* Coarse salt, to garnish
* 1 tablespoon chopped dill
* 1 tablespoon honey
* 3 cups shredded slaw mix

Preparation

Pre-heat oven to 400ºF.

Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. While the pan is heating up, cut a slit in each of the kielbasa pieces so that you can open them up like a book. Place them cut side down into the pan and cook until they crisp up, 4-5 minutes (you'll have to do this in batches).

While the kielbasa are crisping up, place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the onion, mustard and about 2 tablespoons of vinegar to the pan with some salt and pepper. Cook the onion until tender, 5-6 minutes.

With your kielbasa crisped and onions ready, dust your counter with some flour and roll out the pizza dough so that it's a couple of inches larger than its original dimensions. Cut the dough into quarters by slicing it first widthwise, then lengthwise. On one quarter of dough, lay a piece of kielbasa cut-side-up across it on a diagonal. Stuff the kielbasa with some of the cooked onions and a handful of shredded cheese. Pull the two free corners of the dough square around the kielbasa to wrap it up then transfer it to a baking sheet. Repeat this process until you've wrapped of your kielbasa.

Drizzle each roll-up lightly with EVOO and sprinkle the tops with some caraway seeds and coarse salt. Bake them until golden brown, 15-18 minutes.

When the roll-ups are almost done baking, prepare a salad to go along with them by whisking together the remaining vinegar and EVOO, dill and honey in a salad bowl. Season the dressing with salt and pepper, add in the slaw mix and give it a good toss.

Serve each person one pig in a blanket with some slaw salad alongside.

Steamed Napa Rolls

Serves 4
Submitted by
Rachael Ray

Ingredients

* Salt
* 1 head napa cabbage
* 4 cloves garlic, finely chopped or grated
* 1 1-inch chunk fresh ginger, peeled and grated, plus 1 small chunk fresh ginger, thinly sliced
* 8-10 scallions, thinly sliced, divided
* 1/2 pound small to medium size shrimp, tails and shells removed, deveined and roughly chopped
* 1 can water chestnuts (8 ounces), drained and finely chopped
* 1/2 pound ground pork
* 1 egg
* 1 cup shredded carrots
* 1/4 cup sherry
* 2 tablespoons chili paste
* 4 tablespoons sesame oil, divided
* 4 tablespoons soy sauce, divided
* Zest and juice of 1 lime
* 2 tablespoons vegetable oil
* 1 cup white rice
* 2 cups chicken stock, plus additional for steaming
* 2 tablespoons honey
* Duck sauce, for dipping
* Spicy Chinese mustard, for dipping

Preparation

Fill a medium size saucepan with salted water about halfway up the pot. Place it over high heat and bring it to a boil.

Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn). Cut off the thick ends where the leaves were attached to the stem. Thinly slice the remaining head of cabbage until you've got about 2 cups of sliced cabbage, then reserve.

Drop the eight intact cabbage leaves into the boiling water and cook for 2 minutes, until tender. Drain the cabbage leaves and place them into a bowl of ice water (or run them under cold water in the sink) to stop them from cooking. Lay the leaves out on a clean kitchen towel, blot them dry and reserve.

Add the garlic, grated ginger and half of the scallions into a food processor. Pulse the machine until the veggies are chopped up, then add the shrimp and water chestnuts. Run the machine until the shrimp are ground into a paste, then turn everything out into a mixing bowl. Add the pork, egg, shredded cabbage, carrots, sherry, chili paste, 2 tablespoons sesame oil, 2 tablespoons soy sauce, and the lime zest and juice. Combine the ingredients with your hands until evenly mixed.

Give your hands a wash and lay out cabbage leaves on the counter. Divide the meat and veggie mixture among the leaves. Roll them up – starting at the leafy end and rolling towards the stem end – just like you'd roll up a burrito, tucking the sides in as you go. Secure them closed with a toothpick, if necessary.

Once all of your cabbage rolls are assembled, place a medium size pot with a lid over medium-high heat with two turns of the pan of vegetable oil, about 2 tablespoons. Add the rice to the pan and cook it for 1 minute, then add the chicken stock. Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 18-20 minutes. Fluff the cooked rice with a fork and stir in all but a small handful of the remaining scallions.

With your rice working, place a large, lidded skillet over medium-high heat with enough chicken stock to fill it about an inch high and bring it to a bubble. Place the cabbage rolls into the boiling stock and put the lid on the pan. Steam the wrappers until the meat has cooked through, about 10 minutes.

While everything cooks, in a small serving bowl, stir together the remaining soy sauce, sesame oil and scallions with the honey, ginger slices and a splash of water. Put this dipping sauce onto a serving platter along with the duck sauce and mustard. Serve the Steamed Napa Rolls on the platter with the scallion rice on the side.

Szechuan Chicken Salad

Serves 4
Submitted by
Rachael Ray

Ingredients

* 3 tablespoons rice wine vinegar
* 3 tablespoons honey
* 2 tablespoons Tamari
* 2 tablespoons hot sauce
* 3 tablespoons vegetable oil
* Salt and freshly ground pepper
* 1 2-inch piece of ginger, grated
* 1 large clove garlic, grated or finely chopped
* 1 cup shelled frozen edamame, defrosted
* 1/2 head napa or Savoy cabbage, shredded
* 1 small red bell pepper, thinly sliced
* 1/4 cucumber, halved lengthwise, then thinly sliced on an angle
* 1/4 pound shiitake mushrooms, stemmed and thinly sliced
* 4 scallions, very thinly sliced on an angle
* 3/4 pound deli-sliced chicken breast, torn or thinly sliced
* 1 cup crispy noodles from leftover take-out packets (optional)
* 3 tablespoons toasted sesame seeds, available on the Asian foods aisle at the grocery store

Original Ranch Drummettes*

Ingredients
1/2 cup
Butter or margarine

1/4 cup
Hot pepper sauce

3 tablespoons
Vinegar

24
Chicken wing drummettes

1 packet/1 oz.
Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix

1/2 teaspoon
Paprika

Additional prepared salad dressing and celery sticks (optional)
Preparation
Prep Time: 20 min.
Bake Time: 40 min.

Melt butter and whisk together with pepper sauce and vinegar in small bowl. Dip drummettes in butter mixture; arrange in single layer in large baking pan. Sprinkle with seasoning & salad dressing mix. Bake at 350°F. for 30 to 40 minutes or until chicken is browned. Sprinkle with paprika. If desired, serve with celery sticks and additional prepared Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix or Hidden Valley® The Original Ranch® Dressing.

Makes 6 to 8 servings (or 24 drummettes).

Mexican Chicken Kiev

This recipe was taken from the cookbook Simply Sensational by TWIGS, The Auxiliary of the Children's Medical Center of Dayton, Ohio.

8 DLM Chicken breasts halves, skinned and boned
(1) 7 oz green chilies, diced
4 oz Monterey Jack cheese, cut in 8 strips
1/2 cup fine dry bread crumbs
1/4 cup Parmesan cheese, grated
1 Tbsp chili powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp black pepper
6 Tbsp butter, melted
Tomato sauce (optional)

Pound chicken pieces to about 1/4-inch thickness. Put about 2 Tbsp chilies and 1 strip of cheese in center of each chicken piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin, and pepper. Dip each stuffed chicken piece in a shallow bowl containing the melted butter. Roll in crumb mixture. Place chicken rolls, seam side down, in an oblong baking dish and drizzle with a little melted butter. Cover and chill 4 hours or overnight. Bake, uncovered, in a preheated 400º oven for 20 minutes or until done. Serve with a side dish of warmed tomato sauce, if desired.

Allergy Warning: Contains milk and wheat

Friday's Hurricane*

3/4 oz. Rum
3/4 oz. Southern Comfort
3/4 oz. Amaretto
Pineapple Juice
Orange Juice
Grenadine

Applewood Apple Julep*

1 quart of Apple Juice
1 cup of Orange Juice
1 cup of Pineapple Juice
1/4 cup of Lemon Juice

Mix, serve chilled.

Nancy's (Cousin Marion's Tomato Tortellini Soup)

2 14 oz. cans Chicken Broth
9 oz. package refrigerated tortellini (in a package in the refrigerated section of your grocery store)
1/2 container 8 oz. tub chive/onion cream cheese, softened
1 can tomato soup - regular or tomato bisque or cream of tomato

Bring broth to boiling, add tortellini. Simmer uncovered 5 min. In separate bowl, remove and whisk 1/3 cup of the broth with cream cheese until smooth, return mixture to tortellini. Add tomato soup.

Cousin Marion said she likes to add more soup for more sauce.

I have the feeling that more creamy sauce would be good, so I'd probably go with 2 cans of tomato soup and the whole thing of cream cheese.

John's Mac 'n cheese*

Par boil jumbo macaroni approx 3 minutes & drain.
Alternately layer pasta in glass casserole with shredded cheddar cheese
in multiply layers. Fill pan approx 1 full with milk.
Bake @ 350 covered for 22 minutes, remove cover and bake for 20 minutes

Salsa*

2 cans diced tomatoes with green chilis or with jalepenos
1 red, yellow or orange pepper chopped
1 purple onion chopped
2 Tablespoons italian dressing
1 bag frozen corn
approx 1 teaspoon each of cumin & cilantro
add additional chopped jalepeno to desired heat level

Chicken 'n Noodles*

Place 1 whole chicken in crockpot, sprinkle with 2 teaspoons each salt & pepper. Add 8 chicken bouillon cubes and fill crock pot with water. Cook all day. Remove chicken from crock pot and allow to cool enough to remove meat from bone. Set aside chicken. Pour all chicken broth into a large pot add approx 3 cups of water and bring to a boil. Add 2-3 bags of Reames frozen egg noodles, cook until tender stirring frequently. Add chicken back into broth/noodles. Serve over mashed potatoes.


Mashed potatoes

Boil potatoes, drain. Add butter, milk, cream cheese and salt & pepper and mix until smooth.

Pot Roast*

Brown Chuck roast on both sides in 1 teaspoon oil in oven safe pot . Remove from heat, sprinkle roast with salt, pepper and add 1 can cream of mushroom soup. Add 3-4 large onions, 4 beef bouillon cubes and 1 bay leaf. Add 2 Tablespoons Worcestershire sauce. Add approx 1/2 cup water, cover and place in oven @ 200 degrees for 8 hours. Add carrots and potatoes and cook for approx 2 more hours or until tender.

Use leftover pot roast, carrots and onions to make beef with barley soup. Shred beef, chop onions & carrots into small dice. Add 6 beef bouillon cubes, 4 Tablespoons tomato paste. Add approx 1/2 teaspoon each of salt, pepper, garlic powder & onion powder. Add approx 8 cups water. Bring all to a boil and add 1 package barley. Cook until barley is tender.

or Use leftover pot roast to make vegetable beef soup. Shred beef, chop onions & carrots & potatoes into large dice. Add 6 beef bouillon cubes, 4 Tablespoons tomato paste. Add approx 1/2 teaspoon each of salt, pepper, garlic powder & onion powder. Add 1 bag frozen chopped green beans and 1 bag frozen corn. Add approx 8 cups water. Bring all to a boil, add 1 head cabbage, chopped and reduce to simmer until cabbage is tender.

Chocolate Nut Toffee

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 2 paper packages of graham crackers
• 1 cup broken pecans
• 1 cup butter (2 sticks)
• 1/2 cup sugar
• 1/4 cup brown sugar
• pinch of salt
• 12 oz. pkg. semisweet chocolate chips

Preparation:

Preheat oven to 350 degrees F. Line a 15x10" jelly roll pan with foil, then grease the foil with unsalted butter. (If you use salted butter, it will stick!!) Cover the pan with the graham crackers, breaking them into pieces to fit if necessary. Only make one layer. Arrange the pecans evenly over the graham crackers.

Combine the butter, sugars, and salt in a heavy saucepan. Bring to a rolling boil, stirring constantly, until the butter is absorbed and the mixture becomes smooth and thick. Then spoon the cooked syrup over the crackers to coat, spreading evenly.

Bake at 350 degrees for 10 minutes, until topping is bubbly all over the surface. Immediately sprinkle with the chocolate chips. Let the pan cool, then peel the foil off the toffee, break into pieces, and serve. Be sure to be very careful with that hot sugar syrup - it can burn like the dickens. Makes about 36 pieces

These are also excellent made with salted rectangular crackers as the base. I've also made them without the nuts; in that case, sprinkle a cup of milk chocolate chips over the bars after they are baked.

Grandma Salad*

Chop 1 head of lettuce, add 1 small sweet onion diced, add 1 head of cauliflower chopped. Add 1/4- 1/2 cup crumbled bacon. Add approx 1/4 cup of miracle whip and toss to coat. Add more Miracle Whip if needed.

tip....too much Miracle Whip is bad!! if in doubt add small amounts first and add more as needed.

Chicken Not Pot Pie*

Saute 1 large onion diced, 1 cup carrots diced, 3/4 cup celery diced in 2 tablespoons olive oil until tender. Add 1/2 teaspoon salt, pepper and thyme. Add 1-3/4 - 2 lb diced boneless skinless chicken breasts, cook through. Add 6 chicken bouillon cubes. Stir to break up bouillon, add 1/4 cup of flour, stir to coat flour on all ingredients, add 1-1/2 cups water and 2 cups milk. Simmer to thicken to desired consistency. Add 1 small bag of frozen peas to heat through.

Serve over biscuits.

Asian Pasta Salad*

Rotini pasta or shape of your choice - cooked to desired tenderness
Diced fresh Sugar snap peas
Diced fresh Snow peas
Diced Carrots
Chopped Bok Choy or some other variety of Chinese Cabbage
Diced Apples - toss in a few tablespoons of Balsamic Vinegar
Sunflower seeds

1/2 Garlic Expressions Salad Dressing (large green bottle - usually found in produce or in back by fresh baked breads -it's also used as dip for breads)
1/2 Brianna's Homestyle Blush Wine Vinaigrette (usually on top shelf of salad dressing aisle - has a large strawberry on the front label)

Toss together

Italian Pasta Salad*

Rotini pasta or shape of your choice - cooked to desired tenderness

Diced fresh peppers, any combination of red, orange, yellow, green - I usually use 2 different colors for variety

Diced red onion

Sliced black olives - I have added green olives too, but my family prefers black only

any variety of italian salad dressing

toss together

(optional - I have also added diced tomatoes, pepperoni and/or diced marinated mushrooms as well)

Sticky Chinese Chicken*

1 cup finely crushed garlic and onion flavored croutons
1/4 cup cornstarch
2 Tbsp. light soy sauce
2 lbs. boneless skinless chicken thighs or breasts, cut into 1 inch pieces
1/4 cup canola oil

In a large bowl, whisk crouton crumbs and cornstarch. Stir in the soy sauce. Add chicken and toss until completely coated. Cover; refrigerate for at least 30 minutes.

Heat the oil in a large nonstick skillet over medium heat. Add chicken and cook, covered for 20 to 25 minutes until nice and crispy and cooked through. Turn about 4 or 5 times during cooking to avoid burning. Drain on paper towels.

Serve immediately with additional soy sauce, chopped scallions, cooked rice and steamed sugar snap peas, if desired.

Pork 'n Noodles*

Add small amount Olive Oil to bottom of roasting pan to lightly coat bottom.
Add Chopped onions enough to approx cover bottom of pan
Place 1/2 of a Pork Loin on onions - season with Garlic Salt - Steak Dust -Pepper
Add 8 beef bullion cubes
Add approx 1/2 cup water

Roast in 200 degree oven in the morning all day - ready @ dinner time.

Boil egg noodles, shred pork and add cooked egg noodles to shredded pork - add approx 1/2 cup water

Spaghetti Carbonara*

In large skillet, saute 1 container diced fresh mushroons in 1 approx 1 teaspoon olive oil, allow to slightly crisp. Remove from skillet. Use scissors to slice 2 lbs. bacon in approx 3/4 in strips. Saute in large skillet (mushrooms removed). Saute till slightly crisp. Drain moste of bacon grease leaving 1-2 tablespoons in pan with bacon. Add approx 2 cups chopped onions- saute with bacon. Once bacon & onions are done, add approx 3-4 tablespoons minced garlic. Saute lightly, add black pepper to taste.

Boil 2 Pkgs Spaghetti.

In a separate bowl, scramble 9 eggs, add 1-2 cups of grated parmesan cheese and approx 1/2 - 3/4 cup milk. Stir to mix.

When spaghetti is ready drain, then add bacon, onion, mushrooms, garlic mixture and toss with egg, milk, cheese mixture. Heat from spaghetti and bacon mixtures will cook egg sauce.

Salmon Patties w/Cheese Sauce*

Drain 2 cans Salmon, remove bones by hand. Shred Salmon, add approx 1/2 sleeve of ground butter flavored crackers, 1 onion minced, 2 eggs and 1 teaspoon dill. Mix together and form into patties. Pan fry in approx 2 tablespoons olive oil until brown and cooked through. Approx 15 min.

Melt 2 Tablespoons butter in saucepan, add 2 Tablespoons flour, and 1/2 small onion diced, add 1/2 teaspoon dry mustard. Stir in 1-1/2 cups milk and 1 pkg shredded cheddar cheese. Salt & pepper to taste. Server over salmon patties.

Pan roasted red potatoes, saute in olive oil, salt, pepper and approx 1 teaspoon rosemary.

French style green beans, with butter, salt, pepper and dill

Grilled Pork Tenderloin/Bacon 'n Cheddar Mashed Potatoes/Seven Layer Salad*

Pork tenderloins, marinate overnight in orange juice, worchestershire, soy, minced garlic, paprika

Grill until internal temp is 160 degrees

Mashed potatoes, with butter, sour cream, cream cheese, shredded cheddar cheese, and bacon

Corn
Cauliflower

Seven layer salad - lettuce, onion, carrots, peas, eggs, shredded cheese, bacon, miracle whip

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Ground Beef Stroganoff*

Brown 1-2 lbs. ground chuck, drain. Add 1 large or 2 small onions, chopped. Add 2 Tablespoons Worchestershire sauce. Simmer. Add 1 can of each, cream of mushroom & cream of chicken soup.
Boil 1 large pkg rotini pasta. Drain. Add to ground chuck, onion, & soup mixture. Stir in approx 1/4-1/2 cup sour cream.

Serve with vegetable of choice.