Mom"s meatloaf

2 lbs. lean ground beef or 1 1/2 lbs. lean ground beef and 1/2 lb. ground pork
4 pieces of bread, cubed
1 can condensed milk
2 eggs
1 teas. season salt
1/2 tbsp. minced onion
1/4 teas. garlic powder
1/4 teas. pepper
1/8 teas. sage
1 c. grated sharp cheddar cheese

Combine bread, spices and milk and let soak for 15-20 minutes. beat mixture until smooth, add eggs and beat until creamy. Add remaining ingredients and for into a loaf in a 13 x 9 baking dish.
Bake 350 degrees 45-60 minutes or until cooked through.
**top with 3 bacon strips before cooking

Decadent Baked Chicken

1 c. sour cream
2 tbsp. lemon juice
6-8 boneless, skinless chicken breasts, cut in half
1 teas. salt
2 teas. paprika
1 teas. sage
2 teas. garlic powder
1 teas. white pepper
3 c. panko, or fine bread crumbs
1/2 c. butter, melted
***At least 6-8 hours before baking. Combine sour cream and lemon juice in bowl. Add chicken breast and coat to cover. Cover bowl and refrigerate until ready to bake.
When ready to bake:
Combine spices and bread crumbs in shallow bowl. Dip chicken (keeping sour cream mixture on chicken) and coat on both sides in bread crumb mixture. Arrange in 13 x 9 baking dish. Drizzle melted butter over chicken. Cover with foil and bake 325 degrees for 2 hours. Remove foil and bake an additional 30 minutes until golden brown

Smoky Gouda Cauliflower Soup

1 medium white onion, chopped
1/2 c. butter, split in half
1 large head Cauliflower, chopped
1/4 c. flour
2c. heavy cream
2 14 1/2 oz.  cans chicken broth
1 1/2 c. smoked gouda cheeses, grated
1/2 c. pepper jack cheese, grated
1/2 c. cheddar cheese, grated
1/2 teas. season salt
2 teas. dijon mustard
1 teas. yellow mustard
pinch cayenne pepper

In large pot, melt 1/4 c. butter and cook onions until translucent. Add broth, spices and cauliflower. Cook app. 25 minutes or until vegetables are tender. Puree mixture.
In separate pot, melt remaining butter, whisk in flour and cook until bubbly, remove from heat. stir in cream and cheeses. Pour milk mixture into cauliflower mixture's pot. Heat until cheese melts and soup thickens and constitutes.
Adjust spice to taste.

Favorite Amish Beef Pasta Casserole

• 1 1/2 lbs ground beef
•  1 lbs Italian sausage 
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 2 Tbs olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 32 oz jar spaghetti sauce
• 16 oz box elbow macaroni, cooked and drained 
• 1/2 cup butter
• 8 oz cream cheese, room temperature
• 1/2 cup sour cream
• 1 1/4 cups cottage cheese
•  2 tbsp parsley
• 4 cups mozzarella cheese, grated
• Sauté onion and garlic in oil until translucent. Add meats and cook until brown and crumbly. Add spaghetti sauce. 
• In bowl combine cream cheese, sour cream, parsley and cottage cheese. 
• In 13 x 9 pan put 1/2 butter sliced along the bottom. Add 1/2 pasta. Top with 1/2 cheese mixture. Top with rest of pasta. Put remaining butter pars over pasta. Top with rest of cheese mixture. Pour meat sauce.
• Bake 350 degrees covered 30-40 minutes. 
• Top with mozzarella cheese. Return to oven and bake 10-15 more minutes 

Cucumber Tomato Salad

2 c. grape tomatoes, sliced, multi colored ones add a festive flair
2 english cucumbers, peeled and sliced
1 teas. basil, or fresh basil works nicely
1/4 c olive oil
2 tbsp. balsamic vinegar
1 teas. honey
salt and pepper to taste
Combine and refrigerate at least an hour before serving.

Andrew's Favorite Rootbeer Float Pie

by Kaley
1 8 oz cool whip
3/4 c. root beer
1/2 c. milk
1 pkg. instant vanilla pudding
1 graham cracker crust
cherries
Set aside 1/2 cool whip for garnish.
In large bowl, wisk root beer, milk, and pudding for 2 minutes. Fold in, 1/2 cool whip. Spread onto crust. Spread remaining cool whip on top. Freeze overnight. Top with cherries and serve.

Kaley's Pickle Dip

4 oz. cream cheese
16 oz. sour cream
dill pickles, diced small
dill seasoning to taste
parsley to taste
Combine, chill and serve with chips!

Kaley's Baked Penne

2-3 cloves minced garlic
1 small onion, minced fine
1 lb. ground italian sausage
1 lb. lean ground beef
1 32 oz can stewed tomatoes
2 teas. italian seasoning
pinch cayenne
salt and pepper to taste
16 oz. pene or ziti, cooked and drained
1 tub ricotta
1 1/2 lbs mozzarella
1/2 c. parm, grated
1 egg
brown sugar to taste app. 2-4 teas.
Saute onions and garlic in small amount of olive oil. Add sausage and ground beef and cook until brown and crumbly. Drain fat. Add tomatoes, salt, pepper, seasoning. Simmer 30 min and turn off heat.
In separate bowl mix ricotta cheese, 2 c. mozz, parm., salt and pepper.
Layer small amount of sauce in bottom of pan, then noodles, then cheese mixture. Repeat.
Top with remaining mozzarella.
Bake 375 20-30 min.

Heavenly Pork Chops and Angel Hair Pasta

4-6 boneless pork chops, cut in half
2 packages italian salad dressing mix, don't make
1 8 oz cream cheese
1 cans cream of chicken soup
1 small can chicken broth
1/4 teas. white pepper
1/4 teas season salt
Place chops in crockpot. combine remaining ingredients and pour over meat.
Cook 8-10 hours on low.
Serve over cooked angel hair pasta

Sour Cream Apple Squares

2 c. flour
2 c. brown sugar
1/2 c. butter
2 teas. cinn
1 teas. soda
1/2 teas. salt
1 1/4 c. sour cream
1 teas. vanilla
2 eggs
2 c. apples, peeled and finely chopped
1 c. nuts, chopped, optional
Combine first 3 ingredients in bowl and beat until crumbly, add nuts at this point. Press 2 3/4 c. crumb mixture into 13 x 9 inch pan.
To crumb mixture add remaining ingredients. Bake 350 degrees 30-40 minute or until toothpick comes out clean. Cool.
Cut into squares, top with whipping cream

Strawberry Nut Squares

11 x 7 pan
Crust:
1 cup crushed vanilla wafer cookies
Filling:
1 c. butter
1 c. powdered sugar
2 egg yolks
Add: 3/4 c. finely chopped nuts
Add: 2 stiffly beaten egg whites
Spread over crumbs.
Next layer:
Spoon 2 c. sliced strawberries over cream
Next layer:
1 c. beaten and sweetened whipping cream
Next layer:
1 c. crushed vanilla wafers, crushed
Chill overnight
Top with whipped cream

Chocolate Delight Dessert

Crust:

1 c. flour

1 tbsp. sugar

1/2 c. butter

1/2 c. nuts

Mix together and press into 9x13 pan. Bake 400 degrees 12-15 min

2nd layer:

8 oz. cream cheese, softened

1 c. powdered sugar

12 oz. cool whip

Cream sugar and cheese, add cool whip.

Spread evenly over over cooled crust.

3rd layer:

1 pkg. instant chocolate pudding

Prepare as directed and spread evenly over cream cheese filling

Top with 8 oz, cool whip

*opt. chopped nuts and shaved Hershey kisses

Banana Split Cake

Cracker Crust:
2 c. crushed graham crackers
1/2 c. butter
Combine in 13 x 9 pan. Bake 350 degrees 7 minuted. Cool.
2nd layer:
1 c. butter, softened
1 lb. powdered sugar
2 eggs
1 tbsp. vanilla
Beat throughly, spread evenly over crust. Refrigerate 12 hours.
3rd layer:
1 can drained crushed pineapple
4-5 bananas, sliced
sliced strawberries
blueberries
4th layer:
8 oz. cool whip
Top with cherries

Lemon Lush

Crust:

1 c. flout 

1/2 c. butter, softened

1/2 c. chopped nuts

Press into 9 x 9 pan. Bake 350 degrees 20 min. cool.

1st layer:

1 8 oz cream cheese, softened

1 c. powdered sugar

Beat until smooth, spread evenly over cooled crust.

2nd layer:

2 instant lemon pudding mix

3 . cold milk

Beat and pour over 1st layer.

3rd layer:

8 oz. whipped topping

Chill at least 1/2 hour

Magic Cookie Bars

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 can sweetened condensed milk
1 (6 oz) chocolate chips
1 1/2 c. coconut
1 c. chopped peanuts
Melt butter in 13 x 9 inch pan. Sprinkle crumbs over butter, mix and press into pan. Pour milk over crust. Sprinkle remaining ingredients evenly over milk and press. Bake 350 degrees 25-30 minutes

Chewy Peanut Butter Bars

Combine and cream:
1/2 c. shortening
1/2 c. peanut butter
1/4 c. brown sugar
1 c. sugar
Add:
1 teas. vanilla
2 eggs
Beat well, Add:
1 c. flour
1 teas. baking powder1/4 teas. salt
3.5 oz coconut
Spread evenly in greased 13x9 pan. Bake 350 25 minutes. Cool and cut into bars.

Chocolate Drop Cookies

1/2 c. butter
2 squares chocolate
6 tbsp cocoa
2 tbsp. oil
1 c. sugar
2 eggs
1 teas. vanilla
2 tbsp. boiling water
1/2 teas. soda
1/2 teas milk
1/2 teas. salt
2 c. flour
Drop onto pan. Bake 375 degrees 7 minutes

Soft Icing

1 c. powdered sugar
1 egg white
Beat until light.
Add 1/2 c. shortening
1 tbsp. butter
1 teas. vanilla
pinch salt
1 tbsp. flour
Beat until light and fluffy. Ice favorite cake

Frosted Banana Cake/Bars

1/2 c. butter
2 c. sugar
3 eggs
3 mashed bananas
1 teas. vanilla
2 c. flour
1 teas. soda
pinch salt
In mixing bowl, cream butter, sugar. Beat in eggs, bananas and vanilla. Fold in dry ingredients.
Pour into greased 13 x 9 inch pan. Bake 350 degrees for 25 minutes. Cool.
Frosting:
1/2 c. butter
1 8 oz. cream cheese
4 c. powdered sugar
2 teas. vanilla
Whip until light and fluffy and spread on bars. 

Pumpkin Cookies

1/2 c. shortening
1 c. sugar
2 eggs
1 c. pumpkin
1 teas. vanilla
2 c. flour
1 teas. soda
1 teas. baking powder
*Opt. 1 c. dates or raisins
           1 1/2 c. chopped nuts
Cream shortening and sugar together. Add egg, pumpkin and vanilla, cream. Fold in by hand dry ingredients.
Drop by spoonfuls on cookie sheet. Bake 375 degrees. 9-11 minutes.
*Optional - Ice with powdered sugar frosting

Crunchy Peanut Butter Cookies

1/2 c. butter
1 c. sugar
1/2 c. peanut butter
1 large egg
1 teas. vanilla
1 c. flour
1/2 teas. baking powder
1/2 teas. soda
1/2 teas. salt
1 c. cornflakes with granola, slightly crunched
1 c. rolled oats
1/2 c. Chocolate chips
1/2 c. chopped peanuts
Cream butters and sugar together. Beat in egg and vanilla. Stir in, by hand remaining ingredients.
Drop by rounded teaspoonfuls onto cookie sheet.
Bake 350-375 degrees 9-11 minuted or until done. Do not overbake.

Peanut Butter Kisses

1 c. gran sugar
1 c. brown sugar
1 c. shortening
1 c. peanut butter
Cream together, add:
2 eggs
2 teas. vanilla
1/4 c. milk
Beat well, add by hand:
3 1/2 c. flour
2 teas. baking soda
1 teas. salt
Shape into 1" balls, roll into gran. sugar. Place on cookie sheet. Bake 375 degrees 8 minutes. Remove from oven. Press candy kiss in center or make a depression with thumb and fill with favorite jam. Return to oven and cook 3 more minutes.

Peanut Blossoms

3 1/2 c flour
2 teas. salt
2 teas. soda
1 c. sugar
1 c. dark brown sugar, packed
1 c. peanut butter
1 c. butter flavored shortening
2 eggs
1/4 c. milk
2 teas. vanilla
Cream peanut butter, shortening and sugars. Add vanilla, and spices, cream. Add remaining ingredients by hand.
Roll in granulated sugar.
Bake 375 degrees. 9-11 minutes

Aunt Suzie's Oatmeal Cookies

1/2 c. butter flavored shortening
1/2 c. Butter
3/4 c. gran. sugar
3/4 c. dark brown sugar
Cream until light and fluffy.
Add:
2 eggs
1 teas. vanilla
Add:
1 teas. salt
1 teas. bkg. soda
Cream
Add the rest by hand:
1 1/2 c. flour
2 c. oats
Opt.
1/2 bag choc. chips
1/2 c. chopped nuts
Bake 375 degr. 11 minutes

Southern Chicken Casserole

1 16 oz pkg. uncooked rotini pasta
1 22 oz. jar Alfredo sauce
3 c. chicken broth
3 c. cooked, diced chicken or turkey or 2 c. chicken and 1 c. diced ham
2 teas. minced garlic
1 15 oz can mini diced tomatoes
1 c. cooked diced bacon
1  1/2 c shredded mozzarella cheese
1/4 c. parm cheese
In 13 x 9 baking dish combine all ingredients except cheese. Cover and bake 425 degrees for 35 minutes.
Uncover and stir. Make sure pasta is mostly done.
Sprinkle with cheeses and return to oven and bake another 15 minutes.

Blender Mayonnaise

1 egg
2 tbsp vinegar
1/2 teas dry mustard
1 cup oil
Have all ingredients at room temp. Put egg, 1 tbsp vinegar, and mustard in blender. Cover and blend on low. While on low, slowly pour in 1/2 c. oil. Add 1 tbsp vinegar, when necessary, increase speed, slowly add remaining oil.

Boiled Bacon Dressing

4 slices bacon, diced
1/2 c. sugar
1/2 teas salt
1 tbsp cornstarch
1 beaten egg
1/4 c. vinegar
1 c. water
Fry bacon slowly until crisp, set aside. In saucepan put sugar, salt, and cornstarch, add water, bacon and fat and remaining ingredients. Cook until desired thickness

Skor Cake

Prepare in 13 x 9 pan:
1 pkg. any type chocolate cake
While Hot pour over cake:
1 can sweetened condensed milk
3/4 c. carmel sauce
Frosting:
12 oz. cool whip mixed with 3 Skor candy bars crushed.
Sprinkle top with 1 Skor candy bar crushed

Saucy Hamburger Skillet

In large skillet, brown:
1 lb lean ground beef
1/4 c. minced onion
Add:
1/4 c. flour and brown
Add:
1 c. water
1/4 c. catsup
1 tbsp. worch. sauce
2 teas. bell pepper flakes
1 beef boull. cube
1 teas. salt
1/2 teas. marjoram
1/4 teas. pepper
4 c. peeled and cubed small potatoes
1 can drained green beans
1 2 oz jar pimiento
Heat and simmer until potatoes are done, about 15-20 minutes.

Hamburger Deluxe Casserole

1 lb. lean ground beef
1 teas. minced onion
salt and pepper to taste
1/2 package frozen mixed vegetables
1 small can tomato sauce
1 can black olives, pitted and sliced
1 c. grated sharp cheddar cheese
1/2 c. shopped almonds
1 pkg. fancy noodles
Cook and drain noodles. Brown ground beef and drain. Combine all ingredients in  casserole dish.
Bake 350 degrees until hot and golden brown

Roman Holiday

1 onion, minced
1 clove garlic, minced
2 lbs. lean ground beef
1 qt. tomatoes, or diced tomato equivalent
1 can tomato soup
salt and pepper to taste
1 lb. box elbow macaroni, cooked and drained
2 c. cheddar cheese
Brown and break up ground beef. Add diced onion and garlic and cook until translucent. Add remaining ingredients except cheese. Pour into casserole dish and top with cheese.
Bake 350 degrees for 30 minutes or until hot and bubbly

Chicken Codon Bleu

Layer in large greased casserole dish:
3 c. penne noodles, cooked
4 c. chicken, cooked nad diced
1/2 lb. thinly sliced deli ham, chopped
1/4 lb. thinly sliced baby Swiss cheese
Sauce:
In saucepan:
4 tbsp. butter
4 tbsp. flour
Mix until bubbly, slowly stir in 3 c. whole milk, stirring until thickens, may need a little more if it is too thick.
Add:
2 tbsp. lemon juice
1 tbsp dijon mustard, I like to add a little more
1/2 teas. salt
1/2 teas. smoked paprika
1/4 teas. white pepper
Pour over Mixture.
Topping:
1 1/2 c. ritz crackers
4 tbsp butter
1 1/2 teas. parsley
Bake 350 degrees 45 minutes or until hot and bubbly and topping is golden brown

Poppyseed Chicken Casserole

3 c. cook rice or bowtie noodles
5 c. chicken, cook and diced
2 cans cream of chicken soup
1 teas. onion powder
1 teas. garlic powder
1 tbsp lemon juice
1 teas. worch. sauce
1 teas. celery salt
1/4 teas. pepper
1 tbsp. poppy seeds
2 c. ritz crackers, crumbled
1/4 c. butter
1 1/2 c sour cream
In greased casserole dish layer rice or noodles. In separate large bowl combine remaining ingredients except crackers, seeds and butter. Gently fold together. Pour over noodles/rice. Combine crackers and melted butter, sprinkle on top. Sprinkle poppy seed over top as final layer.
Bake 30-40 minutes at 325 degrees or until top is bubbly and browned.

Stuffed Peppers

1 c. long grain white rice
2 c. water
Cook and cool
Sauce:
1 onion , minced fine, cooked and divided in 1/2
1 tbsp. olive oil
2 c. Marinara sauce
1 c. beef broth
1 tbsp. balsamic vinegar
1/8 teas. red pepper flakes
Peppers:
1 lb. lean ground beef
1/2 lb. mild-hot Italian pork sausage, casings removed
1 can diced tomatoes
1/4 c. parsley
2 cloves garlic, minced
2 teas. salt
1 teas. pepper
pinch cayenne pepper
4 large green or red peppers , halved lengthwise and seeded
1c. parm. cheese

Soak pepper in salt water for 1 hour, rinse and set aside.
Combine sauce ingredients and simmer until vegetables are tender and well integrated.
Combine meat mixture with 1/2 cook onion , stir in rice and cheese. Stuff peppers with meat mixture.
Place peppers in large baking dish, gently pour sauce over and around peppers.
Cover and bake 375 degrees 45 minutes
remove cover and bake until meat is no longer pink, 20-30 minutes

Meatballs

3 1/2 lbs. lean ground beef, never been frozen
7 pieces crumbled bread
1 can evaporated milk
1 teas. season salt
2 eggs
2 teas baking powder
1 1/2 tbsp. parsley
1/4 teas white pepper
1/2 teas oregano
1/2 teas basil
1 c. grated Romano cheese
Form into balls and bake in 375 degree oven.
Freeze leftovers

*can do a combination of beef and ground pork, I like it better

Chicken and Rice Bake

1 can cream of chicken soup
1 can cream of celery soup
1 can cream of chicken soup
2 cups milk
2 cups minute rice
1/4 c. melted butter
1/2 c. parm. cheese
1 teas. salt
1/2 teas. paprika
1/4 c. white pepper
4-5 c. cooked, diced chicken or turkey
Place mixture into greased large casserole dish.
Sprinkle with buttered ritz crackers and 1/2 c. parm. cheese
Cover with foil. Bake 275 for 2-3 hours. Uncovered the las 1/2 hour

Creamy Chicken Hot Dish

2 stalks celery, minced fine
1 teas. minced onion
1 tbsp. butter
1 1/2 c. sour cream
1 can cream of chicken soup
1 c. peas
1 tbsp. lemon juice
1 teas. salt
3 c. cooked and diced chicken or turkey
2 cups cooked rice
crushed potato chips
Saute onion and celery until tender. Combine all ingredients except chips into casserole dish. Sprinkle with chips.
Bake 350 degrees 30-45 minutes

Chicken Rolls

Combine in bowl:
2 c. cooked and diced chicken
8 oz. cream cheese, softened
1/4 c. finely minced celery
1/3 c. frozen peas
salt and pepper to taste
Open and lay out 2 packages crescent rolls, divide mixture between all the rolls . Enclose mixture in each roll.
Roll each roll in melted butter and ritz cracker crumbs.
Bake 350 degrees 25 minutes or until golden brown
Gravy:
1 can cream of mushroom soup
1/2 can milk
1/2 c. sour cream
Heat until bubbly, serve over hot rolls

Company Chicken

6-8 skinned, deboned chicken breast, cut in half and browned
place on 13 x 9 baking dish
In bowl:
1 c. onion chopped
2 c. heavy cream
2 cans cream of chicken soup
2 tbsp. worch. sauce
4 teas. salt
1/4 teas. white pepper
1/4 teas. garlic powder
Pour over chicken
Bake 300 degrees 2 hours
serve over rice

Lemon Chicken

6-8 boneless, skinless chicken breasts, cut in half
1 teas. season salt
2 cans cream of chicken soup
1 teas. white pepper
1-2 teas. garlic powder
1-2 teas. onion powder
1/3 c. lemon juice
2 cans water
Cook in crockpot on high 8-10 hours.
Thicken gravy with cornstarch and water.
Season to tase.
Serve over mashed potatoes

Zucchini Quiche

Saute in 4 tbsp. butter:
4 c. sliced, unpeeled zucchini
1/4 c. minced onion
Add:
1/2 teas. salt
1/2 teas. pepper
1/4 teas. oregano
1/8 teas. garlic powder
2 tbsp. parsley
In separate bowl whip 3 eggs with 1/4 c. milk. Add 3 c. grated white cheese. Fold in zucchini mixture.
Take 1 pkg. crescent rolls and press into pie dish. Brush with dijon mustard.
Pour zucchini mixture into pie dish.
Bake 375 degrees 30 minutes. Set for 10

Cheese Fondue

Heat over double boiler:
1/2 teas. Worch. sauce
3/4 c. milk
1/4 teas. dry mustard
1 c. mayo.
2 c. cheddar cheese
dash pepper
Cook until smooth, serve with cubbed french bread

Blueberry stuffed French Toast

1 loaf french bread, sliced and diced

2 8 oz cream cheese, softened

2-3 cups blueberries

12 eggs

1/3 c. maple syrup

2 c. milk

Grease 9 x 13 pan. put 1/2 of bread in bottom of pan. Sprinkle 2/3 of blueberries on top. Add remaining bread then top with remaining berries

In bowl combine eggs, cream cheese, syrup and milk. Pour over bread and berries.

Cover and chill overnight.

Bake 350 degrees 30 minutes covered, then uncovered for 30 minutes

**can substitute raspberries or diced and sauteed apples for blueberries

Muenster Quiche

Saute:
2 tbsp. butter
1/2 c. finely diced white onion until transparent1/2c. sliced mushrooms (optional)

In uncooked pie crust sprinkle with 1 1/4 c. grated muenster cheese, top with onion mixture. Top with 1 c. diced ham or diced cooked bacon. top with 1 1/4 c. grated muenster cheese.

Whip together 4 eggs, 1/4 teas. salt, 1 c. milk. Pour over cheese mixture.

Bake 375 degrees. 40 minutes or until knife inserted into center comes out clean. Let stand 10 minutes, serve

Chiffon Waffles

2/3 c soft butter
4 eggs separated
3 c. sifted flour
4 teas. baking powder
2 teas. sugar
1 teas. salt
2 c. milk
In blender:
Combine butter, egg yokes, blend well
Add dry ingredients and milk, blend well
In separate bowl beat egg whites until stiff. fold in flour mixture.
Bake in waffle iron
Makes 5 waffles

Grandma White's Rice Salad

Combine, cook, cool
3/4 c. sugar
2 tbsp. flour
2 tsp. vinegar,
2 eggs, slightly beaten
1 can crushed pineapple
Cool, add:
 2 c. cooked rice
1 container cool whip

Cucumbers in Sour Cream

2 - 3  large cucumbers, peeled and sliced
1 c. sour cream
1 1/4 teas. salt
1/2 teas. onion powder
2 tbsp. vinegar
1/4 teas. sugar
2 tbsp. minced dill pickle
dash pepper
Combine and refrigerate 1 hour

Potato Salad a la Mother

Dressing:
1/2 c. sugar
1 tbsp. cornstarch
1 teas. dry mustard
1/2 teas. salt
3/4 c. water
1/4 c. vinegar
2 eggs slightly beaten
In heavy saucepan combine ingredients, stirring constantly until bubbly. Remove from heat, cover and cool in refrigerator.
Add: 1 c. mayo.
Salad:
6 c. new red potatoes cooked, cooled, peeled, cubed
5 hard cooked eggs, minced
1 teas. onion powder, or 1/4 c. shredded onion
1/4 c. parsley
1 1/2 teas. salt
1/2 teas. pepper
Gently fold dressing with other ingredients.
paprika to garnish
serves 8-10

Cole Slaw

1/2 c. mayo
1/4 c. sugar
1/4 c. milk
3 tbsp. cider vinegar
salt and pepper
1/8 teas. paprika
Mix until smooth
Stir into shredded cabbage or combination cabbage and carrots. Refrigerate at least 1 hour before serving.

Leek Soup

Chop and sute in 4 tbsp. butter:
4 leeks
2 white onions
Add:
12 cups chicken broth
5-6 medium russet potatoes, peeled and chopped
salt and white pepper to taste
dash cayenne pepper
1/8 teas. garlic powder
1 teas. sugar
Simmer until soft, puree until smooth and shiny. Add 1 c. heavy cream

Taco Soup

1 package taco time seasoning

1 ground beef

1 can stewed tomatoes

1 can whole corn

1 can kidney beans

1 can tomato sauce

1 can crushed tomatoes

Heat and simmer 30 minutes

Serve with tortilla chips, sour cream, grated cheese

Pork Chili Verde

4 c. diced cooked pork roast
1 yellow onion
1/4 c. butter
2-3 cups salsa verde
4 15 oz. cans white beans, rinsed and drained
10 c. chicken broth
2 teas. cumin
1 teas. chili powder
salt and pepper to taste
fresh cilantro

Saute onions until translucent. Add remaining ingredients except cilantro. Simmer 30-45 minutes. Garnish with fresh cilantro to taste.

Loaded Baked Potato

4-6 Baked potatoes, cubed
1 lb. sour cream
1 package bacon, diced and cooked
1 yellow onion, diced
1 qt. heavy cream
1/4 c. butter
Salt and pepper
grated cheese for garnish

Cook onions in butter until translucent. Add all remaining ingredients. Season to taste. Stir constantly until heated.

Cashew -Chicken Pasta Salad

1 pkg. rotini pasta
4 cups chicken, cooked and cubed
1 can pineapple tidbits, drained
1 1/2 c. slivered celery
2 cups seedless grapes
 1 5 oz pkg. dried cranberries
1 cup ranch dressing
1/4 c. mayo
1 teas onion powder
Cook pasta according to package directions. Drain, cool. Combine with remaining ingredients. Cover and refrigerate at least an hour.

Butternut Squash Soup

1 yellow onion
2 1/2 lbs. butternut squash
1 red bell pepper
3 cloves garlic smashed
7 c. water
1 tbsp. salt
2 tbsp. sugar
1/2 c. heavy cream

Combine all ingredients except cream. Bring to boil and simmer for 45 minutes. Puree soup until silky smooth. Stir in cream. Taste and adjust seasoning if needed.

Hot Beef Dip

3 oz. package beef sandwich slices, diced fine
1 Tbsp. parsley
1/2 c. Parm. cheese
1/4 teas. onion powder
1/4 c. sour cream
1/4 c. mayo.
8 oz. cream cheese
Add all ingredients to small saucepan. Heat on medium heat stirring continually until it is well blended and warm. Do not over cook.
Serve with fresh vegetables

Tuna Kulebiaka with Stroganoff Sauce

2 rolls Crescent Roll tubes

Filling:

2 cans (7 oz.) tuna drained

4 c. cooked rice

1/2 teas. onion powder

1/2 c. chopped parsley

4 hard cooked eggs, finely chopped

1 can undiluted cream of chicken soup

Salt and pepper

1 beaten egg in a separate bowl

Sauce:

1/2 c. butter

1/2 c. sliced mushrooms

3/4 c. flour

3 c. milk

2 c. sour cream

Salt and pepper

Combine filling in bowl.

On a round baking sheet, or one big enough to do a stuffed roll,  lay out crescent rolls so edges are overlapping. Spoon tuna mixture down the center. bring pointed edges up and over the roll in a decorative design. seal. paint top with egg mixture.

Bake 350 degrees. 35-45 minutes or until richly brown.

While baking make sauce.

Melt butter in saucepan. saute mushrooms until golden, stir in flour. Gradually add milk. Stir until thickens. Stir in Sour Cream Season to taste.

Remove loaf from oven when baked. Cut into thick slices. Spoon sauce over slices. serve.

Tuna Noodle Casserole Supreme

1 1/2 c. sour cream
1/2 c. mayo.
1/4 c. Parm. cheese
1 teas. dijon mustard
1/4 teas. onion powder
1/4 teas. pepper
4 c. cooked mini shell pasta
2 c. thawed frozen peas
2 cans drained and rinsed tuna
1/2 c. chopped red pepper

Crumb topping:
Crush sleeve of ritz crackers or 1 c. crushed wheat checks.
Coat with 2 Tbsp. melted butter.

Combine all ingredients in 13 x 9 baking dish. Sprinkle topping on top of mixture.

Bake covered 35 minutes. Bake uncovered 10 more minutes.

Mom's Salmon

Salmon or any type of fish... all yummy.
Roll fish in ranch dressing and put on a sheet of heavy duty aluminum foil. Sprinkle generously with lemon herb spice. seal.

Bake 450 degrees for 20-30 minutes or until done.

Teriyaki Salmon/Chicken

1 lb. salmon/chicken

Mix in ziplock bag:
1/4 c. soy sauce
2 Tbsp. brown sugar
2 Tbsp. ginger

Marinate meat at least 1 hour.
Broil or grill until done

Peggy's Halibut

Mix:
1 c. Pesto
1 c. Mayo.
1/2 teas. Chili Powder

Layer Halibut along bottom of 8 x 8 baking dish.

Top with Pest Mixture, sliced fresh mushrooms, grated Parm. cheese.

Bake 350 degrees for 1/2 hour or until fish flakes.

Garnish with diced fresh basil.     

Freezer Burritos

Ingredients:
6 lbs. extra lean ground beef or turkey
2 small bottles favorite red taco sauce
3 cans minced green chilies
4 cans no fat refried beans
2 teas. cumin
2 packets taco bell seasoning packets
     Brown hamburger, drain and add remaining ingredients.
Assembly:
flour tortillas
finely grated Colby jack cheese
Spanish rice (already cooked) if desired

Spread a spoonful of meat mixture on tortilla, add rice (opt.), and top with desired amount of cheese. Roll and wrap individually in aluminum foil. freeze until ready to eat.

Serving Options:
-Heat individually 2-3 minutes and serve with favorite toppings!
-Put thawed, unwrapped Burritos in casserole dish and top with red or green enchilada sauce and cheese. Bake until bubbly and serve.
-Put thawed, unwrapped Burritos in casserole dish and top with a mixture of: 1 can cream of mushroom, 1 can cream of chicken, 1 8 oz. container sour cream, milk to thin. again top with cheese and bake until bubbly.