Polish Reuben Casserole

Name: Polish Reuben Casserole
Yield: 8-10
Ingredients: 2 can condensed cream of mushroom soup ((10 3/4 oz. each) ); 1 1/3 c milk; 1/2 c chopped onion; 1 tbsp prepared mustard; 2 16 oz cans sauerkraut (rinsed and drained); 1 8 oz pkg noodles (uncooked medium-width ); 1 1/2 lbs Polish sausage (cut into 1/2 inch pieces); 2 c shredded Swiss cheese; 3/4 c bread crumbs ((coarse whole wheat, preferably, but plain will do in a pinch)); 2 tbsp butter (melted)

Published January 15, 2016 | By admin

Servings

8-10

Submitted by: Danielle Jackson Lot #2141

Ingredients

2 can condensed cream of mushroom soup (10 3/4 oz. each)
1 1/3 c milk
1/2 c chopped onion
1 tbsp prepared mustard
2 16 oz cans sauerkraut rinsed and drained
1 8 oz pkg noodles uncooked medium-width
1 1/2 lbs Polish sausage cut into 1/2 inch pieces
2 c shredded Swiss cheese
3/4 c bread crumbs (coarse whole wheat, preferably, but plain will do in a pinch)
2 tbsp butter melted

Servings:

Units:

Submitted by: Danielle Jackson Lot #2141

Ingredients

2 can condensed cream of mushroom soup (10 3/4 oz. each)
1 1/3 c milk
1/2 c chopped onion
1 tbsp prepared mustard
2 16 oz cans sauerkraut rinsed and drained
1 8 oz pkg noodles uncooked medium-width
1 1/2 lbs Polish sausage cut into 1/2 inch pieces
2 c shredded Swiss cheese
3/4 c bread crumbs (coarse whole wheat, preferably, but plain will do in a pinch)
2 tbsp butter melted

Servings:

Units:

Servings

8-10

Instructions

Combine soup, milk, onion, and mustard in medium bowl; blend well.
Spread sauerkraut into greased 13 x 9 inch pan. Top with uncooked noodles.
Top with uncooked noodles.
Spoon soup mixture evenly over noodles, covering all noodles as best you can; cover with sliced sausage.
Top with cheese.
Combine bread crumbs and melted butter in small bowl; sprinkle over cheese.
Cover pan tightly with foil.
Bake in preheated 350 degree oven for 1 hour or until noodles are tender.

Recipe Notes

Serve with rye bread for a delicious meal.

Death by Chocolate

Published January 15, 2016 | By admin

Submitted by: Danielle Jackson Lot #2141

Ingredients

Servings:

Units:

Submitted by: Danielle Jackson Lot #2141

Ingredients

Servings:

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Instructions

Use 1 chocolate cake mix and bake according to package directions in a 13 x 9 inch pan. Cool; cut into 2 inch squares.
Prepared pudding according to package directions.
You will need a large, deep clear bowl (trifle or punch bowl)
Place half the cake squares in the bottom of the bowl, tucking them closely together. Next, spoon half the pudding mixture over the cake. Spoon Cool Whip on pudding and carefully spread to cover pudding. Next, sprinkle half of the Heath toffee bits on top of the Cool Whip. Repeat layers. Refrigerate.

Variations:

You can use sliced Ho Ho snack cakes , with the pinwheel design facing out in the trifle dish, for a pretty design.
Brownies can also be used in place of the cake.
You can pour 3 Tbsp. of Kahlua liqueur on the cake for added flavor.

Recipe Notes

This dessert is to die for! Enjoy.

12-Minute Vanilla Frosting

Published January 15, 2016 | By admin

Submitted by: Danielle Jackson Lot #2141

Ingredients

1 stick butter or margarine
1/2 c shortening
1 c granulated sugar
3 tbsp flour
2/3 c milk
1 tsp vanilla

Servings:

Units:

Submitted by: Danielle Jackson Lot #2141

Ingredients

1 stick butter or margarine
1/2 c shortening
1 c granulated sugar
3 tbsp flour
2/3 c milk
1 tsp vanilla

Servings:

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Instructions

Using a stand mixer, cream butter, shortening and sugar until well-blended.
Blend in flour one tablespoon at a time.
Add milk and vanilla and continue beating for 12 minutes.
The frosting may appear to curdle but will smooth itself out after beating is complete.

Recipe Notes

This makes a yummy but not-too-sweet white frosting with enough to generously cover a 13 x 9 cake.

Sublime Chicken Pot Pie

Published January 15, 2016 | By admin

Submitted by: Mary Kay Milewski Lot # 267

Ingredients

1/2 lb bulk pork sausage
1/4 c butter
1/3 c flour
1/4 tsp salt
1/4 tsp pepper
1 13oz can chicken broth
2/3 c milk
2 c cooked chicken or turkey cubed
10 oz frozen mixed vegetables
Pie crust ( your favorite recipe or I use…shhhh…Pillsbury already made pie crusts!)
Celery Seed
salt
pepper

Servings:

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Submitted by: Mary Kay Milewski Lot # 267

Ingredients

1/2 lb bulk pork sausage
1/4 c butter
1/3 c flour
1/4 tsp salt
1/4 tsp pepper
1 13oz can chicken broth
2/3 c milk
2 c cooked chicken or turkey cubed
10 oz frozen mixed vegetables
Pie crust ( your favorite recipe or I use…shhhh…Pillsbury already made pie crusts!)
Celery Seed
salt
pepper

Servings:

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Instructions

In a large frying pan, cook sausage until no longer pink. Take cook sausage out and set aside.
In same pan, melt margarine; blend in flour, salt and pepper to make a roux. Cook for several minutes to take the flour taste out. Be careful not to burn it!
Stir in broth and milk.
Cook and stir until thick and bubbly, about 3 minutes.
Add the cooked sausage, cooked chicken and vegetables.
Cook over low heat for several minutes until bubbling.
Divide into individual casseroles , 1 ½ quart casserole dish, or a large pie pan.
Roll out one circle of pastry (This is a savory pie and unlike sweet pies, only will have the top crust.)
Sprinkle the pie crust with celery seed, salt and pepper. Roll into pastry so it sticks.
Top chicken mixture with pie crust, trim edges, slit for steam.
Bake at 425 for 25 minutes.

Recipe Notes

This is a great recipe for leftover turkey or rotisserie chicken. It can also be made into individual small pies!

Easy Crock-Pot Chicken Tacos

Published January 15, 2016 | By admin

Submitted by: Jen Addair | RRA Office

Ingredients

2-4 chicken breasts
1 jar salsa Whichever is your favorite
taco shells hard, soft, or both
Fillings of your choice

Servings:

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Submitted by: Jen Addair | RRA Office

Ingredients

2-4 chicken breasts
1 jar salsa Whichever is your favorite
taco shells hard, soft, or both
Fillings of your choice

Servings:

Units:

Instructions

Place chicken into crock-pot.
Pour salsa over the chicken. Cook on low for 6-8 hours (but more won't hurt anything).
Pull the chicken apart using a fork.
Use the chicken filling in your favorite taco shells with fillings of your choice. Enjoy!

Zucchini Special

Published January 15, 2016 | By admin

Submitted by: John Lindemann Lot # 130

Ingredients

1 lb hamburger
3 cans Del Monte Zucchini (Thornes Jefferson Bilo, or some Giant Eagle stores, you will have to check around) this could be fresh Zucchini but I don't know how to do that
2 blocks Brick cheese
1 block Monterrey Jack cheese
garlic minced
Italian seasoning

Servings:

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Submitted by: John Lindemann Lot # 130

Ingredients

1 lb hamburger
3 cans Del Monte Zucchini (Thornes Jefferson Bilo, or some Giant Eagle stores, you will have to check around) this could be fresh Zucchini but I don't know how to do that
2 blocks Brick cheese
1 block Monterrey Jack cheese
garlic minced
Italian seasoning

Servings:

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Instructions

Brown Hamburger in large skillet.
Drain fat.
Pour in cans of zucchini.
Season to taste.
Simmer for 10-15 min. Stirring occasionally.
Put a layer of Brick cheese and then some Monterrey Jack cheese. When melted enjoy

Orzo with Roasted Vegetables

Published January 15, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 eggplant small, peeled and 3/4-inch diced (I swap out with zucchini sometimes)
1 red bell pepper 1-inch diced
1 yellow bell pepper 1-inch diced
1 red onion peeled and 1-inch diced
2 garlic cloves minced
1/3 c good olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper freshly ground
1/2 lb orzo or rice-shaped pasta
For the dressing:
1/3 c good olive oil
1 tsp kosher salt
1/2 tsp black pepper freshly ground
To assemble:
4 scallions minced (white and green parts)
1/4 pignolis (pine nuts) toasted
3/4 lb good feta, crumbled
15 basil leaves fresh, cut into julienne

Servings:

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Submitted by: Christine Griffin Lot # 2266

Ingredients

1 eggplant small, peeled and 3/4-inch diced (I swap out with zucchini sometimes)
1 red bell pepper 1-inch diced
1 yellow bell pepper 1-inch diced
1 red onion peeled and 1-inch diced
2 garlic cloves minced
1/3 c good olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper freshly ground
1/2 lb orzo or rice-shaped pasta
For the dressing:
1/3 c good olive oil
1 tsp kosher salt
1/2 tsp black pepper freshly ground
To assemble:
4 scallions minced (white and green parts)
1/4 pignolis (pine nuts) toasted
3/4 lb good feta, crumbled
15 basil leaves fresh, cut into julienne

Servings:

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Instructions

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Basil Parmesan Pasta Salad

Published January 15, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 16oz pkg small shell pasta
1/3 c red wine vinegar
1 tbsp sugar
1 tsp seasoned pepper
1/2 tsp salt
1 tsp Dijon mustard
1 garlic clove pressed
3/4 c olive oil
1 c fresh basil chopped
1 3oz pkg Parmesan cheese shredded
1/2 c toasted pine nuts
Garnishes: gourmet mixed baby salad greens; grape tomatoes; yellow pear-shaped tomatoes

Servings:

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Submitted by: Christine Griffin Lot # 2266

Ingredients

1 16oz pkg small shell pasta
1/3 c red wine vinegar
1 tbsp sugar
1 tsp seasoned pepper
1/2 tsp salt
1 tsp Dijon mustard
1 garlic clove pressed
3/4 c olive oil
1 c fresh basil chopped
1 3oz pkg Parmesan cheese shredded
1/2 c toasted pine nuts
Garnishes: gourmet mixed baby salad greens; grape tomatoes; yellow pear-shaped tomatoes

Servings:

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Instructions

Prepare pasta according to package directions; drain.
Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.
Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.

Chiparelli Salad

Published January 14, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 head lettuce (I use equal amounts of iceberg and romaine )
1 sweet onion slice thin (you can also use red onion)
2 tomatoes ( for ease of storage and travel I used Grape tomatoes)
2-3 hardboiled eggs sliced
1 jar Tuscan peppers (I use Pepperoncini) or Black olives
Dressing
1/4 c red wine vinegar
3/4 c salad oil
1/2 c Romano cheese (grated not shredded)
1/2 c Parmesan cheese (grated not shredded)
2 tbsp sugar or equal amount of sugar substitute

Servings:

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Submitted by: Christine Griffin Lot # 2266

Ingredients

1 head lettuce (I use equal amounts of iceberg and romaine )
1 sweet onion slice thin (you can also use red onion)
2 tomatoes ( for ease of storage and travel I used Grape tomatoes)
2-3 hardboiled eggs sliced
1 jar Tuscan peppers (I use Pepperoncini) or Black olives
Dressing
1/4 c red wine vinegar
3/4 c salad oil
1/2 c Romano cheese (grated not shredded)
1/2 c Parmesan cheese (grated not shredded)
2 tbsp sugar or equal amount of sugar substitute

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Instructions

Tear lettuce into bite size pieces add salad ingredients. Mix salad dressing in separate container and pour over when ready to serve.

Texas Two-Step Coleslaw

Published January 14, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

4 c coleslaw mix
1 shredded purple cabbage
1/4 c red onion chopped
1-2 jalapenos chopped
2 tbsp cilantro chopped
2 11 oz cans mexi-corn drained
1 c shredded cheddar cheese
Dressing:
3/4 bottle ranch dressing
3 tbsp lime juice
1 tsp cumin
1 tsp cayenne pepper

Servings:

Units:

Submitted by: Christine Griffin Lot # 2266

Ingredients

4 c coleslaw mix
1 shredded purple cabbage
1/4 c red onion chopped
1-2 jalapenos chopped
2 tbsp cilantro chopped
2 11 oz cans mexi-corn drained
1 c shredded cheddar cheese
Dressing:
3/4 bottle ranch dressing
3 tbsp lime juice
1 tsp cumin
1 tsp cayenne pepper

Servings:

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Instructions

Mix together the coleslaw ingredients.
In a small bowl, combine dressing ingredients. Pour over coleslaw mixture and refrigerate before serving.