Holiday Cheese Melt

Servings 1
Submitted by: Marlene Hocevar Lot # 2518
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Submitted by: Marlene Hocevar Lot # 2518
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Servings 1
Instructions
  1. Spread cranberry sauce over each slice of bread. Set aside.
  2. Melt butter in pan. Lay 2 slices bread in melted butter. Lay slices of cheese on each slice of bread. Add turkey on one slice.
  3. Cover pan. Heat until browned and cheese is melted. Flip one slice bread over onto the other.
  4. Cover and heat again until all is melted together.
  5. Cut in half. Dip in hot gravy.

Cheese Crowned Cauliflower

Submitted by: Marlene Hocevar Lot # 2518
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Submitted by: Marlene Hocevar Lot # 2518
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Instructions
  1. Cook whole head of cauliflower. (Heat salted water. Add cauliflower, cover and heat to boiling. Cook 20 - 25 minutes.)
  2. Place cauliflower in casserole dish.
Sauce
  1. In saucepan, heat butter until melted. Blend in flour, mustard, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  2. Stir in cheese and pepper sauce. Stir over low heat until cheese is melted.
  3. Pour sauce over cauliflower.

Baked Tomatoes, Squash & Potatoes

Submitted by: Eva Cropp Lot # 1942
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Submitted by: Eva Cropp Lot # 1942
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  1. Heat oven to 375 degrees. Heat oil and cook onion until tender and slightly golden, 6 - 8 minutes.
  2. Arrange the onion on the bottom of 9" X 13" baking dish. Overlap tomato, squash and potato on top of onion. Season with salt & pepper, sprinkle with thyme and parmesan. Drizzle with more oil.
  3. Bake covered for 30 minutes. Then uncover and bake until golden, about 30 minutes more.

Potatoes for a Crowd

Submitted by: Nancy Rotert Lot # 2314
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Submitted by: Nancy Rotert Lot # 2314
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  1. Saute onions in oleo. Add to potatoes, sour cream, cheese soup, chicken soup, salt and pepper in a large bowl. Mix well. Pout into a greased 9" X 13" glass dish.
Topping
  1. Saute chips in oleo. Sprinkle over potatoes. Bake, uncovered at 350 degrees for 1 to 1 1/2 hours.
Recipe Notes

Can be frozen.

Roasted Asparagus

Submitted by: Rick Brothers Lot # 403
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Submitted by: Rick Brothers Lot # 403
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  1. Preheat oven to 400 degrees.
  2. Put oil and garlic powder in plastic gallon storage bag. Add asparagus; toss to coat. Arrange in single layer on cookie sheet. Bake until brown, stirring once (about 12 minutes). Remove from oven. Salt & pepper to taste. Sprinkle with a little lemon juice and parmesan cheese.

Quick Summer Squash

Submitted by: Joyce Geiger Lot # 2426
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Submitted by: Joyce Geiger Lot # 2426
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  1. Saute onions and garlic in olive oil. Add salt and pepper. Add sliced yellow squash to pan. Cook slightly. Add petit diced tomatoes. Heat a few minutes. Right before serving, add cream. Heat 1 - 2 minutes (do not boil).
  2. Serve with rice or toast triangles.

Spaghetti Salad

Submitted by: Ann Ashburn Lot # 419
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Submitted by: Ann Ashburn Lot # 419
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Instructions
  1. Cook spaghetti. Drain. Pour olive oil and wine vinegar over vermicelli. Add cheese and olives. Mix well. Can be made the night before.

Bacon, Potato, Onion Fritatta

Submitted by: Barb Buckley Lot # 78
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Submitted by: Barb Buckley Lot # 78
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Instructions
  1. In ovenproof non-stick skillet, cook bacon for 5 minutes, transfer to paper towel. Reduce heat to medium low and add potatoes, onion and rosemary, cover and cook 10 minutes. Whisk 6 eggs, milk, salt and pepper in a bowl. Pour over potatoes and stir in bacon. Bake at 350 degrees uncovered - 10 minutes - until set. Slice and serve.

Bud’s Microwave Pickles

Submitted by: Carolyn Tharp Lot # 1441
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Submitted by: Carolyn Tharp Lot # 1441
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  1. Slice cucumbers 1/4 in. thick. Slice onions in thin slices (should be about 4 1/2 cups). Place in microwave proof bowl. Mix the salt, mustard seed, sugar, white vinegar and celery seed. Pour this mixture over cucumbers. Microwave 3 minutes on high - stir, plus 3 minutes on high - stir, plus 3 minutes on high. Cool and keep in refrigerator in pint canning jars if you wish. Can be eaten same day.

Grape Salad

Submitted by: Sally Flash Lot # 2525
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Submitted by: Sally Flash Lot # 2525
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Instructions
  1. Start this project early in the day, for the next day. Wash all grapes, pick them off the vine, and dry them on towels. They must all be absolutely dry. Cream together cream cheese, sour cream, vanilla and sugar. Add dry grapes and mix gently. Put in 9 X 13 pan. Mix topping together. Put on top, spreading over all. Refrigerate overnight.
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