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Hamburger Potato Casserole, kid friendly! :)

Published January 26, 2016 | By admin
Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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Instructions
  1. Preheat oven to 350.
  2. In a medium skillet over medium heat, brown the beef, drain fat.
  3. In a medium mixing bowl, combine soup, onion, milk, salt & pepper.
  4. Alternately layer the potatoes, soup mixture & meat in an 11 x7 baking dish. (I double this recipe & put it in a 9 x 13 baking dish.)
  5. Bake covered in the oven for 1 - 1 1/2 hours or until potatoes are tender.
  6. Uncover. Top with cheddar cheese & continue baking until the cheese is melted.

Cauliflower Soup

Published January 22, 2016 | By admin
Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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Instructions
  1. In a large pot, sauté the onion with the butter. Blend in the flour.
  2. Add pepper, beef broth, and milk.
  3. Bring to a low boil, then to a simmer.
  4. Add cheddar cheese soup, Velveeta, raw cauliflower, and parsley.
  5. Continue to cook on very low until cauliflower is cooked. Stir often so that bottom does not burn.
Recipe Notes

*You may boil the cauliflower ahead of time to lessen cooking time.

White Russian Pudding Shots

Published January 20, 2016 | By admin
Submitted by: Kathy Maznik Lot # 1933
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Submitted by: Kathy Maznik Lot # 1933
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Instructions
  1. Mix pudding and milk for a couple of minutes with an electric mixer; add alcohol, mix well.
  2. Add Cool Whip.
  3. Put the pudding mix into individual serving cups with lids.
  4. Keep in the freezer.

Polish Reuben Casserole

Published January 15, 2016 | By admin
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.

12-Minute Vanilla Frosting

Published January 15, 2016 | By admin
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

Published January 15, 2016 | By admin
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!

Creamy White Chicken and Artichoke Lasagna

Published January 14, 2016 | By admin
Servings 8
Cook Time 50minutes
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 8
Cook Time 50minutes
Instructions
  1. Heat oven to 350 degrees.
  2. In skillet, sauté onion and garlic over medium-low heat for 5 minutes; add artichokes and roasted red peppers, sauté for 5 more minutes
  3. In a medium size bowl, beat cream cheese, milk and garlic powder with mixer until well blended. Then stir in basil and Parmesan cheese. Split mixture in half, reserving half for later. Combine half the creamy mixture with the artichoke mixture, the chicken and half the mozzarella cheese.
  4. Spread half of the reserved creamy mixture in bottom of 13X9 baking dish. Cover with 3 noodles and 1/3 of chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining creamy mixture and remaining cheese.
  5. Bake 25 minutes or until heated through; let stand 5 minutes before serving. Enjoy!

Creamed Spinach

Published January 14, 2016 | By admin
Servings 2-4
Cook Time 30
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 2-4
Cook Time 30
Instructions
  1. To make flavored milk: Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let sit for 20 minutes. Strain into small bowl or measuring cup, set aside. Discard solids.
  2. To make béchamel sauce: Melt 1 tbsp butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens. Stir in salt, white pepper, nutmeg, and half-and-half. Set aside, covered.
  3. To finish the dish: Heat remaining butter and a splash of olive oil in a large skillet over medium heat. Add onion, saute until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until leaves wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.
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