Polish Reuben Casserole

Servings 8-10
Submitted by: Danielle Jackson Lot #2141
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Submitted by: Danielle Jackson Lot #2141
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Servings 8-10
Instructions
  1. Combine soup, milk, onion, and mustard in medium bowl; blend well.
  2. Spread sauerkraut into greased 13 x 9 inch pan. Top with uncooked noodles.
  3. Top with uncooked noodles.
  4. Spoon soup mixture evenly over noodles, covering all noodles as best you can; cover with sliced sausage.
  5. Top with cheese.
  6. Combine bread crumbs and melted butter in small bowl; sprinkle over cheese.
  7. Cover pan tightly with foil.
  8. 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

Submitted by: Danielle Jackson Lot #2141
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Submitted by: Danielle Jackson Lot #2141
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Instructions
  1. Use 1 chocolate cake mix and bake according to package directions in a 13 x 9 inch pan. Cool; cut into 2 inch squares.
  2. Prepared pudding according to package directions.
  3. You will need a large, deep clear bowl (trifle or punch bowl)
  4. 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:
  1. You can use sliced Ho Ho snack cakes , with the pinwheel design facing out in the trifle dish, for a pretty design.
  2. Brownies can also be used in place of the cake.
  3. 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

Submitted by: Danielle Jackson Lot #2141
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Submitted by: Danielle Jackson Lot #2141
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Instructions
  1. Using a stand mixer, cream butter, shortening and sugar until well-blended.
  2. Blend in flour one tablespoon at a time.
  3. Add milk and vanilla and continue beating for 12 minutes.
  4. 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

Submitted by: Mary Kay Milewski Lot # 267
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Submitted by: Mary Kay Milewski Lot # 267
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Instructions
  1. In a large frying pan, cook sausage until no longer pink. Take cook sausage out and set aside.
  2. 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!
  3. Stir in broth and milk.
  4. Cook and stir until thick and bubbly, about 3 minutes.
  5. Add the cooked sausage, cooked chicken and vegetables.
  6. Cook over low heat for several minutes until bubbling.
  7. Divide into individual casseroles , 1 ½ quart casserole dish, or a large pie pan.
  8. Roll out one circle of pastry (This is a savory pie and unlike sweet pies, only will have the top crust.)
  9. Sprinkle the pie crust with celery seed, salt and pepper. Roll into pastry so it sticks.
  10. Top chicken mixture with pie crust, trim edges, slit for steam.
  11. 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

Submitted by: Jen Addair | RRA Office
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Submitted by: Jen Addair | RRA Office
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Instructions
  1. Place chicken into crock-pot.
  2. Pour salsa over the chicken. Cook on low for 6-8 hours (but more won't hurt anything).
  3. Pull the chicken apart using a fork.
  4. Use the chicken filling in your favorite taco shells with fillings of your choice. Enjoy!

Zucchini Special

Submitted by: John Lindemann Lot # 130
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Submitted by: John Lindemann Lot # 130
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Instructions
  1. Brown Hamburger in large skillet.
  2. Drain fat.
  3. Pour in cans of zucchini.
  4. Season to taste.
  5. Simmer for 10-15 min. Stirring occasionally.
  6. Put a layer of Brick cheese and then some Monterrey Jack cheese. When melted enjoy

Orzo with Roasted Vegetables

Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
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Instructions
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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

Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
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Instructions
  1. Prepare pasta according to package directions; drain.
  2. Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.
  3. Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.

Chiparelli Salad

Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
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Instructions
  1. 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

Submitted by: Christine Griffin Lot # 2266
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Submitted by: Christine Griffin Lot # 2266
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Instructions
  1. Mix together the coleslaw ingredients.
  2. In a small bowl, combine dressing ingredients. Pour over coleslaw mixture and refrigerate before serving.
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