Hamburger Potato Casserole, kid friendly! :)

January 26, 2016UncategorizedEdit
Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
Servings:
Submitted by: Shelly Eddy Lot #643
Ingredients
Print Recipe
Servings:
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.
Read More

Cauliflower Soup

January 22, 2016UncategorizedEdit
Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
Servings:
Submitted by: Sarah Spargo Lot# 151
Ingredients
Print Recipe
Servings:
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.

Read More

White Russian Pudding Shots

January 20, 2016UncategorizedEdit
Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
Servings:
Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
Servings:
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.
Read More

Polish Reuben Casserole

January 15, 2016UncategorizedEdit
Servings 8-10
Submitted by: Danielle Jackson Lot #2141
Ingredients
Print Recipe
Servings:
Submitted by: Danielle Jackson Lot #2141
Ingredients
Print Recipe
Servings:
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.

Read More

12-Minute Vanilla Frosting

January 15, 2016UncategorizedEdit
Submitted by: Danielle Jackson Lot #2141
Ingredients
Print Recipe
Servings:
Submitted by: Danielle Jackson Lot #2141
Ingredients
Print Recipe
Servings:
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.

Read More

Sublime Chicken Pot Pie

January 15, 2016UncategorizedEdit
Submitted by: Mary Kay Milewski Lot # 267
Ingredients
Print Recipe
Servings:
Submitted by: Mary Kay Milewski Lot # 267
Ingredients
Print Recipe
Servings:
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!

Read More

Creamy White Chicken and Artichoke Lasagna

January 14, 2016UncategorizedEdit
Servings 8
Cook Time 50minutes
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
Servings:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
Servings:
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!
Read More

Creamed Spinach

January 14, 2016UncategorizedEdit
Servings 2-4
Cook Time 30
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
Servings:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
Servings:
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.
Read More