Overnight Scalloped Chicken Casserole

Eva Myers (2002)

2 cans (10 3/4 ounces each) of cream of mushroom soup, undiluted
2 1/2 cups of milk
1/2 processed American cheese
4 cups of chopped cooked chicken or turkey
1 box of macaroni
3 hard cooked eggs
1/2 cup of butter or margarine, melted
1 1/2 cups of soft bread crumbs

In a large bowl, combine soup, milk, and cheese.  Add chicken or turkey, macaroni, and eggs.  Stir in 1/4 cup of melted butter.  Transfer to a greased 13x9x2 inch baking dish.  Cover and refrigerate for 8 hours or overnight.  Toss the bread crumbs with the remaining butter.  Sprinkle over casserole.  Bake, uncovered, at 350 degrees for 60-65 minutes or until bubbly and golden brown.

Crockpot Macaroni and Cheese

Provided by Carol Myers

8 ounces of macaroni, cooked
2 tbs oil
13 ounces of evaporated milk (fat free is ok)
1 1/2 cups of milk
1 tsp salt
3 cups of shredded cheese (cheddar, american, Velveeta, or a combination)
3 tbs melted butter
2 tbs onion, chopped fine
4 hot dogs (optional)

In slow cooker, toss cooked macaroni in oil.  Stir in remaining ingredients except hot dogs.  Cover and cook on low for 2 to 3 hours.  Add hot dogs if desired, and cook for another hour.

Beans and Franks

Provided by Mary Phillips (2002)

1 tbs oil
1 onion, chopped
1/4 tsp garlic powder
1 green bell pepper chopped
1 16 ounce can of baked beans
1 16 ounce can of butter beans
1 16 ounce can of kidney beans
1/2 cup of ketchup
1/2 cup of brown sugar
2 tbs vinegar
1 tbs mustard
6 hot dogs sliced

Preheat oven to 350 degrees.  Heat oil in large saucepan.  Add onion, garlic, and peppers.  Cook until soft.  Stir in beans, ketchup, brown sugar, mustard, and vinegar.  Bring to a boil.  Stir in hot dogs.  Transfer to 2 quart casserole dish.  Bake for 45 minutes

Beef Bar-B-Que

Provided by Carol Myers

Makes 24 servings - great for picnics

4 1/2 pounds of ground chuck roast (can also use chicken, pork, ham, etc), roasted
1 stick of butter or margarine
2 stalks of celery, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 can tomato soup
1 cup ketchup
1 cup of beef broth (from the meat drippings)
1/4 cup of brown sugar
1 tsp salt
1 tsp pepper
2 tbs oregano
1 tbs worcestershire sauce
1 tbs white vinegar

Melt butter, and saute together celery, onion, and green pepper.

Make sauce by combining remaining ingredients and stirring well.  Mix in sauteed vegetables.

Slice or shred meat finely and add to sauce

Heat in an oven or crock pot at low temperature for 2 to 3 hours

Serve on rolls.

Chicken-Corn-Noodle Casserole

3 cups of cooked noodles
1 to 2 cups of cooked chicken
2 cups of uncooked corn
3/4 cup of Velveeta Cheese (cubed)
1 egg, beaten
1/2 cup melted butter
1 tsp salt
pepper to taste
buttered bread crumbs for topping

Cook noodles and drain.  Mix with chicken, corn, cheese, egg, butter, salt and pepper.  Pour into greased casserole.  Top with buttered bread crumbs.  Bake at 350 degrees for 35 to 45 minutes.

Italian Rice Bake

Provided by Marie Scheurich (my mom - 2000)

3/4 lb Italian Sausage (beef, chicken, etc)
1 clove of garlic, minced
1 jar of spaghetti sauce
6 ounces of shredded mozzarella cheese
1/2 cup of chopped onion
1 package of chicken flavored rice-a-roni
2lb zucchini in 1/4 inch slices

Preheat oven to 350 degrees.  Remove sausage from casing and crumble.  Brown sausage and onion, and drain.  Reserve 1 tablespoon of drippings from the sausage and onion mixture and set it aside.  Add zucchini and garlic to skillet and cook over low heat for approximately two minutes or until tender.  Prepare rice-a-roni according to instructions.  Combine prepared rice, sausage mixture, 1 1/2 cups of spaghetti sauce.  Spread in a 9x13 inch baking dish.  Sprinkle with 1/2 cup of cheese and top with zucchini.  Pour remaining sauce on top and sprinkle with remaining cheese.  Bake 25 to 30 minutes.  Let stand for 5 minutes before serving.

Cherry Hill Chicken

Provided by Linda George (2000)

8 boneless chicken breasts, cooked and cut in half
2 5 ounce cans of water chestnuts
1 can of undiluted cream of mushroom soup
1 1/2 cups of chopped celery
1 cup mayonnaise
1 pkg Pepperidge Farm Corn bread stuffing mix
3/4 cup melted butter

Mix soup and mayonnaise.  In a greased 13x9 inch pan, mix chicken, celery, and water chestnuts.  Pour soup mixture over the chicken mixture.  Mix melted butter and stuffing mix, and sprinkle over the casserole.  Bake at 350 degrees for 30 to 45 minutes

Zucchini in Cream

Provided by Debbie Fritchman (2000)

6 small zucchini, sliced in half inch pieces (do not pare)
2/3 cups of sour cream
4 tbs butter
2/3 cups grated cheddar cheese
1 tsp salt
6 tbs parmesan cheese
1/4 cup of fresh bread crumbs

Simmer squash for about 10 minutes, drain, and place in an 8 inch pie pan.  Combine sour cream, butter, salt, and half of the cheddar cheese in a small saucepan.  Heat while stirring until blended.  Pour over the top of the zucchini, and top with bread crumbs and parmesan cheese.  Dot with cheddar cheese and butter.  Preheat oven to 375 degrees and bake for 10 to 15 minutes.

Country Ham (or chicken) and Cheese Casserole

Provided by Eva Myers (2000)

3/4 cup of mayonnaise
1/4 cup of milk
3 cups of chopped ham or chicken
3 cups of seasoned croutons
1 1/2 cups of shredded cheddar cheese
1 cup of slice celery
1/2 cup chopped onion

Beat mayonnaise and milk with a fork and add other ingredients.  Bake in a 13x9 inch greased baking dish at 375 degrees for 30 to 35 minutes

One Pot Noodle Stroganoff

Provided by Jill Hammons (1999)

1 pound of ground chuck
1 onion chopped
1 quart of tomato juice
2 1/2 tsp salt
1/4 tsp pepper
2 tsp Worcestershire sauce
3 cups of uncooked egg noodles
1 cup of sour cream (optional)

Saute beef and onions until brown, and then drain off the excess fat.
Stir in tomato juice, salt, pepper, and worcestershire sauce
Bring the mixture to a boil, and slowly add noodles while stirring.
Reduce heat, cover, and simmer for about 10 minutes
Add sour cream and continue to heat, but do not boil.

BBQ Spare Ribs

Provided by Eva Myers (1999)

4 to 5 pounds of spare ribs, cut into pieces of 2 ribs per
1/2 cup catsup
2 tbs brown sugar
1/2 cup bottled steak sauce
2 tbs vinegar
1/4 tsp salt
1/2 tsp hickory smoked salt
1 tsp instant minced onion

Place spare ribs on a rack in a baking pan.  Brown in a 400 degree oven for 15 minutes.  Turn over, and brown on the other side for 10 to 15 minutes.  Drain ribs, and place in a slow cooker.  Combine remaining ingredients, and pour over the spare ribs.  Cover, and cook on low for 5 to 6 hours.

Tater Tot Casserole

Provided by Carol Myers (1999)

Brown:

1 1/2 pounds of ground beef
1 small onion

Mix in

1 can of cream of mushroom soup

Spread in a greased 9x13 inch pan

Top with cheese
Top with frozen tater tots

Bake at 350 degrees for 45 minutes.

Summer Squash

Provided by Jill Hammons (1998)

5-6 small yellow squash, cubed
1 large onion, chopped
1 tbs oil
1/4 cup of chicken broth or 1/4 cup of water with a bouillon cube
1 tbs butter
1 tsp basil
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper

Saute onion in oil until golden brown.  Add broth, butter, spices, and bring to a boil.  Add squash.  Reduce heat to medium and cover.  Simmer for 10 minutes or until tender.

Cheesy Potatoes

Provided by Lois Phillips (1998)

1-2 pound package of frozen, shredded has browns
1 8 ounce package of shredded cheddar cheese
1 can of cream of chicken soup (undiluted)
1 pint of sour cream
1 stick of melted margarine
1/2 cup of diced onions

Mix all ingredients together, and put in a 9x13 inch pan (greased).  Bake at 350 degrees for one hour.

Classic Coke Chicken

Provided by Lois Phillips (1998)

Chicken legs and thighs
Dredged in salt and flour, and fry in a pan
Remove chicken from pan, and place in a 13x9 baking pan

Cover with the following sauce:

Mix one cup of chopped onions, one cup of chopped peppers, and one cup of chopped celery.

Mix one cup of catsup, one cup of classic coke, 1 tbs of the worchestershire sauce, and 1 tsp pepper

Bake at 350 degrees, covered, for one hour

Serve over rice

Baked Macaroni and Cheese

Provided by Pat Hays (1998)

1 package (8 ounce) of elbow macaroni
1/4 cup of butter or margarine
1/4 cup of flour
1 tsp salt
1/8 tsp pepper
2 cups of milk
2 cups (8 ounces) shredded cheddar cheese
1 tomato, thickly sliced (optional)

Preheat oven to 375 degrees.  Cook elbow macaroni until done, drain.

Melt butter in a medium saucepan, remove from heat, and stir in flour, salt, and pepper.  Gradually stir in milk, and heat until boiling.  Reduce heat and simmer for 1 minute.  Remove from heat.

Stir in 1 1/2 cups of cheese and macaroni.  Pour in 1 1/2 quart casserole.  Arrange tomatoes over the top (if desired).  Sprinkle cheddar cheese over the top.

Bake 15 minutes until cheese is golden brown.

Hawaiian Torte

1 Cup of sifted flour
1/2 cup of butter or margarine, softened
1/3 cup finely ground walnuts
1/3 cup of flaked coconut
1 can (4 ounce) of unflavored, crushed pineapple
1 envelope of unflavored gelatin
1 package (3 3/8 ounce) lemon pudding and pie filling mix
1 cup of sugar
3 eggs, separated
1/4 tsp cream of tartar
1 1/4 cups of sifted confectioners sugar
1 cup (8 ounce) dairy sour cream

Preheat oven to 350 degrees.  In a small bowl, combine flour, butter, walnuts, and coconut.  Mix lightly with a fork until crumbled.

Press crumb mixture in an even layer in an 8x8x2 inch baking pan.  Bake for 20 minutes until lightly browned.  Let cool.

Drain juice from pineapple into a measuring cup, and add water until it measures 2 cups.  In a bowl, sprinkle gelatin over 1/4 cup of water.

Prepare pudding mix as directed, using 1 cup of sugar, 3 egg yolks, and the 2 cups of pineapple juice and water.  Remove from heat.  Add softened gelatin.  Stir until dissolved.  Fold in drained pineapple.  Cool for 10 minutes, stirring occasionally.  Preheat oven to 450 degrees.

Using an electric mixer, beat the egg yolks and cream of tartar until light and fluffy.  Gradually beat in confectioners sugar at a high speed.

Fold sour cream into pudding mixture, and layer on the crust.  Cover top with the meringue.

Place in oven and turn off the heat.  Let stand for several hours until cool.  Remove from oven, and sprinkle with confectioners sugar if desired.  Chill for several hours.

Chicken & Rice Casserole

Provided by Betty Weaver (1998)

1 box of chicken flavored Rice-a-Roni
1 can of cream of chicken soup
3 cups of cooked chicken, cubed
2 cups of shredded cheese
1/2 cup of chicken broth
3/4 cups of sour cream
1/2 cup of bread crumbs

Cook Rice-a-Roni as per package instructions.  Then combine all ingredients except cheese and bread crumbs into a skillet.  Put in 2 1/2 quart casserole, and put cheese and then bread crumbs on the top.  Bake at 350 degrees for 40-60 minutes.

Ravioli Casserole

Provided by Carol Myers (1998)

1 jar (28 ounces) of spaghetti sauce
1 package (25 ounces) of frozen cheese ravioli, cooked and drained.
2 cups (16 ounces) small curd cottage cheese
4 cups (16 ounces) of shredded mozzarella cheese
1/4 cup grated parmesan cheese

Spread 1/2 cup of spaghetti sauce in a 13x9x2 inch baking dish.  Layer with the ravioli, 1 1/4 cups of spaghetti sauce, 1 cup of cottage cheese, and 2 cups of mozzarella cheese.  Repeat layers, and sprinkle with parmesan cheese.  Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.  Let stand 5-10 minutes before serving.

Joy's Zucchini Parmagiana

Provided by Linda George (1997)

8 cups of zucchini slices
4 tbs melted butter
3 ounce can of mushrooms
1 cup of water
4 ounces of shredded mozzarella
1/2 cup of sliced green peppers
1/2 cup of chopped onions
1 envelope of spatini spaghetti sauce
1 6 ounce can of tomato paste
parmesan cheese

Cook zucchini slices until tender, and drain.  Cook onions and peppers in butter until tender, but not brown.  Remove from heat and stir in mushrooms and spatini.  Add water and paste.  Stir in zucchini and mozzarella.  Gently mix and put in baking dish.  Sprinkle on parmesan cheese.  Bake at 350 degrees for 30 minutes.

Italian Sausage and Veggie Casserole

Provided by Carol Myers (1997)

1 pound sweet italian sausage, sliced
8 ounces of cooked pasta (drained)
3 cups of shredded zucchini
1/4 cup of chopped celery
1/4 cup of chopped onion
2 1/2 cups of spaghetti sauce
1/3 cup of parmesan cheese
3/4 cup of shredded mozzarella cheese

Fry sausage until almost cooked.  Add veggies and sauté until soft.  Add cooked pasta, spaghetti sauce, and parmesan cheese.  Pour in baking dish and cover with mozzarella cheese.  Bake at 350 degrees for 20 to 30 minutes.

California Casserole

Provided by Eva Myers

Brown together:

2 pounds of hamburger
1 green pepper, chopped
3/4 of an onion, chopped

Add:

1 16.5 ounce can of creamed style corn
1 8 ounce can of tomato sauce
1 10 3/4 ounce can of condensed tomato soup (undiluted)
1 4 ounce can of mushrooms (undrained)
1 10 ounce can of tomatoes with green chiles (undrained)
1 2 1/4 ounce can of ripe olive (undrained)
1jar of chopped plimentos (undrained)
1 1/2 tsp celery salt
1/2 tsp chili powder
1/2 tsp dry mustard
1/4 tsp pepper

8 ounces of wide egg noodles (cooked and drained)

Bake in 350 degree oven, covered, for 50 minutes.

Remove from oven and add:

2 cups of shredded cheddar cheese

Return to the oven and bake for 10 minutes

Potato Casserole

Provided by Joyce Goodhart (1996)

2 pounds of frozen hash browns
1/2 cup of melted butter
1 tsp salt
1/4 tsp pepper
1/2 of an onion, chopped
1 can of cream of mushroom or cream of celery soup
2 cups of grated cheese
1 pint of sour cream

Mix all ingredients above, and place in a 13x9 inch pan, greased.

Topping:  2 cups of crushed corn flakes with 1/4 cup of melted butter.

Bake at 325 degrees for one hour

Sweet Potato Casserole

Provided by Marie Scheurich (my mom) (1996)

Mix the following ingredients and place in a baking dish

3 cups of cooked, mashed sweet potatoes
1/2 - 1 cup of sugar (start with 1/2)
1/2 tsp salt
1 tsp vanilla
1 tbs orange juice
2 eggs
4 tbs melted butter

Mix the following ingredients well and place on top of the mixture

1/2 cup brown sugar
1/2 cup flour
1/2 cup chopped pecans
4 tbs melted butter

Bake at 325 degrees for 30 minutes.

Ham and Potatoes Au Gratin

Provided by Eva Myers (1995)

1/3 cup of butter or margarine
3 tbs flour
1 1/2 cups of milk
1 cup of shredded cheddar cheese
1 cup of cooked, diced ham
2 cups of cooked, sliced potatoes
1 tbs of chopped, fresh, parsley

Melt 3 tbs of butter, and stir in flour until smooth.  Slowly add milk, and heat until the mixture thickens.  Add cheese and stir until cheese melts.  Add ham and 1 cup of potatoes.  Pour into a casserole dish, and add potatoes to the top.  Melt remaining butter, and brush on potatoes.  Sprinkle parsley across the top.  Bake at 400 degrees for 20 minutes or until casserole is hot and bubbly.

Spinach Fandango

Provided by Carol Myers (1995)

2 pounds of ground beef, browned
2 small cans of mushroom pieces
2 packages of frozen spinach, thawed and drained
1 can of cream of celery soup
1 pint of sour cream
1 pound of shredded mozzarella

Add according to taste:  oregano, garlic, onion, salt, and pepper

Sautee meat and mushrooms, and add thawed, drained, spinach.  Mix sour cream and soup, and add to the meat and spinach mixture.  Spread into a greased casserole dish.  Cover with mozzarella cheese.  Bake at 350 degrees or until cheese is melted and brown.

Baked Ziti

Provided by Judy Heiney (1995)

6 cups of cut ziti
3 1/2 cups of spaghetti sauce
2 cups of ricotta cheese
2 cups of shredded mozzarella cheese
1/4 cup fresh, chopped parsley
1 egg, slightly beaten
1 tsp oregano
1/2 tsp garlic
1/4 tsp pepper
1 tbs grated parmesan cheese

Cook ziti until soft, and drain.  Combine the following in a large mixing bowl:  cooked ziti, 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, and pepper.  In  3 quart casserole, pour 1/2 cup of spaghetti sauce, and spread ziti mixture evenly over the spaghetti sauce.  Top with remaining spaghetti sauce, and top with parmesan cheese.  Bake, covered at 375 degrees for 30-35 minutes.

Stuffed Shells (Chicken)

Provided By Marie Scheurich (my mom)

1/2 cup grated carrots
2 cups of frozen peas
4 cups of cooked chicken, diced
1/4 chopped onion
1 cup of mayonnaise
1 pound of jumbo shells, cooked

Mix all ingredients, except shells.  Stuff the shells with the mixture, and place in a baking dish, open side down.  Make gravy from the chicken broth (left over from the cooked chicken), and pour over shells.  Sprinkle with paprika and parsley.  Bake at 325 degrees for 45 minutes.

Microwave Reuben Casserole

Provided by Linda George (1990)

1 Tbs dijon mustard
4 slices of rye bread
1 12 ounce can of corned beef
1 pound of sauerkraut, drained
1 can of condensed tomato soup (undiluted)
1/4 cup of water
3 tbs pickle relish
4 slices of swiss cheese cut into 1/2" pieces

Grease 8 or 9 inch baking dish.  Spread mustard evenly on one side of each slice of rye bread, and then cut into 1/2" squares.  There should be about 3 1/2 cups.  Scatter over the bottom of the baking dish.  Cover with the corned beef.  In large mixing bowl, mix sauerkraut, tomato soup, water, and relish until well blended.  Spoon over corn beef, and lightly cover with wax paper.  Microwave on high 6-8 minutes, rotating the dish 1/2 turn twice until very hot.  Place cheese on top, and microwave on high for 1 minute.  Let stand for 5 minutes, and then serve.

Baked Pineapple

Provided by Lori Hammons (1990)

1/2 cup of butter or margarine, softened
1 cup of sugar
4 eggs
1 20 ounce can of crushed pineapple, undrained
6 slices of bread, cubed

Cream all ingredients together, and bake in a greased baking dish for 45-50 minutes at 350 degrees.

Oven Fried Chicken with Honey Butter Sauce

Provided by Lois Phillips (1990)

1 whole frying chicken or 6 to 8 pieces of chicken
1/2 cup of butter or margarine
1/8 cup of clover honey (any brand will work)
1/8 cup of lemon juice
seasoned bread crumbs

Wash and pat dry chicken.  Melt margarine, and add lemon and honey.  Heat to near boiling.  Dip chicken into honey, and then into bread crumbs.  Place in pan, skin side up.  Bake at 350 degrees for one hour or until chicken is slightly brown.

Pheasant Tetrazzini

Provided by Hazel Bowman (submitted by Irene Hammons)

2-3 cups of cooked pheasant
1 small onion
2-4 ounces of mushrooms, drained
spaghetti
2 cups of broth from the cooked pheasant
1/4 cup of milk
Velveeta cheese

Put all ingredients except spaghetti and cheese in a crock pot.  Cook for 6 to 8 hours in a crockpot on low, or cook in the oven at 325 degrees for two hours.  Pour over cooked spaghetti, coat with grated cheese, and broil until brown on the top.

Quail En Chex

Provided by Hazel Bowman (submitted by Irene Hammons)

4 Quail
2 1/4 cups of corn chex, crushed down to 3/4 cup
3 Tbs flour
1 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1 egg
1/4 cup milk
1/2 cup of butter or margarine

Clean and dry quail thoroughly, and tie the legs together.  Combine crushed chex, flour, salt, pepper, and cayenne pepper.  Beat together egg and milk.  Dip quail in milk mixture and roll and in chex mixture.  Brown well in butter (20-25 minutes).  Cover and cook over low heat for 45 minutes.

Quail In Cream

Provided by Hazel Bowman (submitted by Irene Hammons)

Preheat oven to 375 degrees.  Rub 6 quail with salt and pepper.  Wrap the quail with bacon, and use toothpicks to hold in place.  Bake in greased dish until brown.  Reduce heat to 325 degrees.  Pour in 1 pint of cream, and baste birds until cream thickens.  Add 2 tbs of sherry (total cook time is approximately 2 hours).

Sausage and Lasagna Wraps

Provided by Carol Myers

6 lasagna noodles
12 fresh breakfast sausage links
mozarella cheese
spaghetti sauce

Cook noodles, cool, and cut in half length-wise.  Brown and cook sausage links until done.  Lay a slice of cheese on the noodle.  Put sausage link on top, and roll up.  Put in long glass casserole, cover with spaghetti sauce, and bake at 350 degrees for 45 minutes to an hour.

Ham Stuffed Shells

Provided by Carol Myers

4 ounces of Jumbo shells
1/4 cup of onion
3 cups of ground, cooked ham loaf
4 ounces of mushroom pieces
3 tbs parmesan cheese
3 tbs margarine
3 tbs flour
2 cups milk
1 cup shredded Velveeta cheese

Cook shells for 15 to 20 minutes, drain, and rinse with cold water.  Brown the ham loaf and onion in a pan.  Cool meat and add parmesan cheese.  Melt margarine, and add flour and milk.  Cook until thick and add Velveeta cheese.  Mix 1 cup of cheese sauce mix with the ham loaf and onion.  Fill the shells, put in a baking dish, and cover with the remaining cheese sauce mix.  Bake at 350 degrees for 30 minutes.  The last 10 minutes of the bake, sprinkle 1 cup of buttered and crumbled ritz crackers.

Italian Meatballs

Provided by Jill Hammons

Mix the following:

3 pounds of hamburger
1 can of italian bread crumbs
1 medium onion chopped
1 can of evaporated milk
4 eggs
salt and pepper to taste

Knead all ingredients together, roll into meatballs, and bake on a baking sheet for 30 minutes at 350 degrees while covered with foil.

Meatballs

Provided by Dawn Huber (my sister)

Mix the following

1 1/2 pounds of ground beef
1/2 cup dry bread crumbs
2 beaten eggs
1 tbs worchestershire sauce
1 tsp salt

Shape into approximately 30 meatballs.  Brown on all sides in approximately 1 tbs oil

Gently blend in 10 3/4 ounce can of condensed cream of mushroom soup, 1/4 cup of water, and 1 1/2 tbs worchestershire sauce.  Bring to a boil, cover, and simmer for 10 minutes.

Sweet and Sour Meatballs

Provided by Leslie Scheurich

2 1/2 pounds of ground beef or ground turkey
1 bottle of Heinz Chili sauce
1 small can of tomato sauce
1 jar of current jelly

In a large pot, combine chili sauce, tomato sauce, and current jelly.  Mix meat with bread crumbs and egg until it can be molded into meatballs.  Only enough bread crumbs to hold together.  Don't make them too firm.  Place meatballs in pot until done.

Cheesy Scalloped Potatoes and Carrots

Provided by Eva Myers (1991)

2 tsp salt
5 cups of potatoes, pared and thinly sliced
1 1/2 cups of onions, sliced
1 cup of carrots, pared, and sliced diagonally

Cheese Sauce:

3 tbs of butter or margarine
2 tbs of flour
1 tsp salt
1/8 tsp pepper
dash of cayenne pepper
1 1/2 cups of milk
1 1/2 cups of shredded sharp cheddar cheese

Preheat oven to 375 degrees.

Cook potatoes, carrots, and onions in the salt and 2 cups of boiling water for 5 minutes.

Make cheese sauce:  Melt butter, stir in flour, salt, pepper, and cayenne pepper.  Add milk, and continue cooking until thick.  Stir in 1 cup of cheese until melted.  Place half of potato mixture in a greased casserole dish.  Top with half the cheese sauce.  Repeat with other half of the potato mixture and cheese sauce.  Bake, covered with foil, for 30 minutes or until potatoes are tender.  Uncover, and bake for 10 minutes until brown.

Vegetable Casserole

Provided by Judy Heiney (1991)

Combine the following:

1 package of broccoli, cauliflower, and carrot mix, cooked and drained.
1 can of cream of potato or cream of mushroom soup
1/4 cup of milk
1/2 cup of shredded cheddar cheese
1/2 can of french fried onions
pepper to taste

Put in casserole dish, cover, and bake at 350 degrees for 30 minutes.  Uncover, top with cheddar cheese and french fried onions.  Bake uncovered for 5 minutes.

Cheesy Spaghetti Bake

Provided by Judy Heiney

1/2 pound ground chuck
1/2 cup chopped onion
1 2/3 cups of prepared spaghetti sauce with mushrooms
6 ounces of spaghetti
2 tablespoons of margarine
4 tsp flour
1/4 tsp salt
3/4 cup of undiluted evaporated milk
1/3 cup of water
1 cup of shredded american cheese
2 tbs grated parmesan cheese

Brown ground chuck and onion in a frying pan, drain, and add spaghetti sauce.  Break spaghetti into thirds, cook, drain, and add to spaghetti sauce mix.

Melt butter in a small saucepan, add flour and salt.  Slowly add evaporated milk and water.  Cook over medium heat until thickened.  Add 1/2 cup of american cheese and parmesan cheese.  Stir until the cheese is melted.

Spread half of the spaghetti sauce mix in a 10x6x2 inch baking dish.  Spoon all of cheese sauce over the spaghetti mix.  Top with remaining spaghetti mix, and top with remaining 1/2 cup of american cheese.

Bake at 350 degrees for 15-20 minutes.

Italiano Casserole

Provided by Linda George (my aunt)

1 pound of ground beef
1/3 cup of chopped onion
1 tsp oregano
1/2 tsp salt
1 can of tomato soup
1 can of cheddar cheese soup
1/3 cup of water
2 cups of cooked noodles or macaroni

Brown beef in skillet with oregano and onion.  Separate meat.  Combine in 1 and 1/2 quart greased casserole with soups and noodles.  Bake 30 minutes at 350 degrees.

Lasagna

Provided by Joyce Goodhart

1 to 1 1/2 pounds of hamburger
Chopped onion
Chopped pepper
1 package lasagna noodles
3 cups of creamy cottage cheese
1/2 cup of grated parmesan
2 tbs parsley flakes
2 beaten eggs
2 tsp salt
1/2 tsp pepper
1 pound of mozzarella cheese sliced
1 15 ounce jar of Ragu spaghetti sauce

Brown hamburger with onion and pepper.  Drain.  Add Ragu and water.  Simmer, stirring occasionally.    Cook noodles in boiling, salted water until tender.  Drain.  Combine remaining ingredients except the mozzarella cheese.   Place half the noodles in a greased, 13x9 inch baking dish.  Add half the cottage cheese mixture, then half the mozzarella, and then half the meat sauce.  Repeat in layers.  Bake at 375 degrees for 30 minutes.    Let stand for 10 minutes, and then cut into squares.

Savory Beef Stew

Provided by Jessie Groff (my grandmother)

1 pounds of stew beef cubes
1/4 cup cooking oil
1/2 cup chopped onions
1 pound can of tomatoes or 2 cups of tomato juice
3 Tbs tapioca
1/8 tsp  garlic salt
1 tbs parsley
1 1/2 cups of whole small mushrooms
2 1/2 tsp salt
1/4 tsp pepper
1 bay leaf
6 carrots diced
4 potatoes diced
1 1/2 cups of chopped celery

Brown beef in oil.  Add onions, tomatoes, tapioca, garlic, parsley, salt, and pepper.  Bring to a boil.  Cover and cook for one hour.  Add carrots, potatoes, celery, and mushrooms.  Cook for an hour or until the vegetables are soft.

Crab Cakes

Provided by Marsha Lyman - submitted by Shirley Hammons

1 tsp mustard
2 Tbs salad dressing
1 egg

Mix well

1 pound of crab meat
1/4 tsp dry mustard
1/2 cup bread crumbs
Parsley
Salt and Pepper

Add to first mixture.  Form into patties, and refrigerate to solidify.  Fry in oil or butter

Pizzeria Chicken

Provided by Linda George (my aunt)

1/4 cup of butter
1 1/2 cups of water
1 16 ounce can of stewed tomatoes (undrained)
5.5 ounce package of scalloped potatoes
1 tsp salt
1 tsp oregano
8 pieces of boneless, uncooked chicken
2 ounces of thin pepperoni slices
1-2 cups of shredded mozzarella cheese

Melt butter in 13x9 inch pan at 350 degrees.  In a heavy pan, combined water, tomatoes, salt, oregano, and potato mix.  Stir ingredients together, and heat over medium heat until mixture comes to a boil.  Boil for 3 minutes.  Set aside.  Dip chicken in butter, and place in the 13x9 inch pan with the skin side up.  Spoon the potato mix under and around the chicken.  Cover with foil and bake for 15 minutes.  Remove foil and continue baking for 45-50 minutes.  Add pepperoni and cheese, and then continue to bake for 8-10 minutes.

Chicken Divine

Provided by Judy Phillips

2 small packages of broccoli spears, cooked
2 cups of sliced and cooked chicken
1/2 cup of sharp cheddar cheese
1/2 cup of bread crumbs
2 cans of cream of chicken soup

Place broccoli in a greased baking dish.  Layer on chicken, add soup, and then put cheese and bread crumbs on top.  Bake 25-30 minutes at 350 degrees.

Nifty Chicken

Provided by Leslie Scheurich

1 small bottle (8 ounce) of Kraft Catalina Dressing
1 10 ounce jar of apricot preserves
1 package of onion soup mix
2 chickens

Mix ingredients, and pour over chicken in a baking dish.  Bake at 350 degrees for 1 to 1 1/2 hours

Chicken Au Gratin

Provided by Carol Myers

Mix together:  cooked green beans, cooked and cubed potatoes, and cooked and cubed chicken.  Place in 13x9 inch greased pan.  Cover with 1 can of cream of chicken soup, 1 can of milk, and 1/2 can of water.  Salt and pepper to taste.  Mix together 4 cups of soft bread crumbs, 3/4 stick of margarine (melted), and 1 cup of grated cheese.  Spread on the top.  Bake at 350 degrees for 30 minutes, uncovered.