Hawaiian Tacos(Haystacks)

1 1/2 c. diced chicken, ham or combination
1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 2 oz. jar pimento
milk
Cooked rice
Favorite toppings: grated cheese, olives, pineapple, manderin oranges, diced tomato, diced red/green pepper, coconut, chinese noodles
Combine melted butter and four in saucepan. Let bubble for 1 minute to cook four. Add broth stirring constantly. Add milk to desired consistancy. Add meat and pimento. Salt and white pepper to taste. Serve over rice.

Spinach Dip

1 cup Mayonnaise
1 1/2 c. sour cream
1 pkg. frozen spinach, thawed, drained and liquid squeezed out.
1 pkg. knorr vegetable soup mix
1 can water chestnuts, drained and cut
Mix and chill for 1 hour. Serve in bread bowl with extra bread.

Tropical Fruit Punch

1 12 oz. can frozen orange juice
1 12 oz. can frozen pineapple juice
1 can coconut milk
Mix all ingredients and reconstitute the juices with club soda or 7-up.
*opt #2 serve in punch bowl with lime sherbet floating in top.

Raspberry Punch

1 pt. frozen raspberries or strawberries
1 lg. can crushed pineapple with juice
6 bananas, mashed
1 12 oz. can frozen lemonade concentrate
2 12 oz. cans frozen orange juice concentrate
1 pkg. unsweetened raspberry kool-aid
Mix ingredients in large bowl. Add 2 c. sugar, 2 c. water. Freeze to slush. Mix with club soda

Water Punch

5 quarts water
1 tbsp. lemon extract
3 c. sugar
1 tbsp. citric acid
1 sliced lemon
(1 sliced orange, opt.)
Bring to boil 1 quart water, sugar and fruit. Stir in citric acid and extract until dissolved. Add to remaining water. Serve over ice.

Crunchy Ham Casserole

2 tbsp. Butter, melted
1 c. crushed wheat chex or cornflakes
1 unconstituted cream of mushroom soup
1 8 oz. sour cream
1/2 teas. omion powder
1/8 teas. thyme
1 can drained french green beans
2 c. cooked noodles
1 1/2 c. cooked cubed ham
1/4 c/ chopped black olives
2 tbsp. parmesian cheese
    Combine first 2 ingr. and set aside. Combine remaining ingr. and place in either 2 8x8 casserole dishes, (freeze 1) or 1 13x9 casserole. Bake 350 degree oven for 45 min. or until hot and bubbly.

Spaghetti a la Philly

3/4 lb. spaghetti, uncooked
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed (Next time I’m trying 2-3 oz.)
2 Tbsp. Grated Parmesan Cheese
COOK spaghetti as directed on package.
MEANWHILE, brown meat in large skillet; drain. Return meat to skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
This recipe was tested using Prego Roasted Garlic Parmesan sauce.

Sugar Cookie Bars

1 cup butter; room temp.2 cups sugar4 eggs2 tsp vanilla5 cups flour1 tsp salt1/2 tsp soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Frosting
1/2 cup butter; room temp1/2 cup shortening1 tsp vanillapinch of salt4 cups powdered sugar5 Tbsp milkfood coloring (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Market Street Au Gratin Potatoes

3 large russet or baker potatoes, peeled and sliced thin (1/8″)
1 1/2 cups smoked Gouda cheese, grated
1 1/2 cups heavy whipping cream
salt (I used kosher) and white pepper to taste (approximate 1/2 tsp. each)
Slice potatoes. Do not rinse! Mix sliced potatoes in a bowl with whpping cream, salt, pepper and cheese until everything is incorporated.
Layer in a 9″x13″ baking dish no more than 1″ thick. Cover with foil and bake for one hour at 350 degrees. (I sprinkled them with dried parsley before serving)

Rachel Ray's Mac & Cheese

1 tablespoon vegetable oil or extra virgin olive oil
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups white cheddar cheese, shredded
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it
Preparation
Pre-heat broiler.Heat a medium, deep skillet over medium heat. Add oil and butter, about one turn of the pan. When the butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about three minutes.Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in two cups of shredded cheddar cheese a handful at a time.Season sauce with nutmeg and cayenne pepper. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.

Mom's Fried Rice

4 c. long grain rice, cooked, cooled
2c. diced ham
5 eggs
1/4 c. copped green onion
olive oil
season salt and pepper to taste
+/- 3 tbsp. soy sauce
In med bowl, whip 5 eggs to froth. In 1 tbsp. oil, cook eggs. Return to bowl and mince finely, set aside. Add 2 tbsp. oil to wok, brown meat and green onion. Add to meat and onions , rice, eggs, soy sauce and spices. Stir fry for 8 minutes. Serve.

Hearty Beef Stew

2 lbs extra lean stew meat or round steak, cubed
2-3 c. beef bouillon
1 onion, chopped
1 clove garlic, (or equivalent in garlic powder)
1 1/2 teas. season salt
1 tbsp. lemon juice
1 teas. sugar
2 teas. Worcestershire sauce
1/2 teas. pepper
2 teas. paprika
2 bay leaves
1/8 teas. allspice
4 carrots, peeled and cut
4 good sized potatoes, peeled and cubed
1/4 c. flour
Combine beef, bouillon, spices in crock pot and cook on low all day. 2 Hrs before serving, turn to high, remove bay leaves, and vegetables. Simmer 1-2 hrs or until vegetables are tender. Pour 1/2 c. water and 1/4 c. flour into a shaker and blend. Pour into stew and stir until thickens. At this point adjust the liquid and spice to personal taste. Enjoy!
This meal can be made in stove top. Brown the meat first and you may need to add water and significantly shorten cooking time to app. 2 hrs.

Apple Oat Bran Muffins

1 box Oat Bran Cereal
1/4 c. packed br. sugar
2 Tbsp. baking powder
1/2 c. raisins
1/2 c. dried cranberries
1 c. skim milk
2 eggs (or 4 egg whites)
1/4 c. oil
3 med. apples, grated
1/2 c. nuts (opt.)
1 Tbsp. cinnamon
1 1/2 c. apple juice concentrate
Combine all ingredients. Fill muffin tins with paper cups. Fill cups to level with batter. Bake 425 degrees for 17 min.

Mealeen's Banana Bread

Combine and set aside:
1c. mashed ripe banana
1 tsp. lemon juice
Cream:
1/2 c. shortening
1 c. sugar
2 eggs
Add banana mixture
Add:
1/2 tsp. salt
1 tbsp. baking powder
2 c. flour
Pour into greased and sugared bread pans.
Bake 350 degrees, 60 min.