Vegetable Cheese Soup

Provided by Debbie Fritchman - 2002

3 chicken bouillon cubes
1 quart water
1 cup chopped celery
1 small onion, chopped
2 1/2 cup diced potatoes
1 cup diced carrots
1 package frozen mixed vegetables
2 cans of cream of chicken soup
1/2 cup water
1 pound Velvet cheese

Place all ingredients, except 1/2 cup water and Velvet cheese into a large saucepan and boil for 20 minutes.  In a separate saucepan, combine 1/2 cp water and velveeta cheese.  Stir and heat until melted.  Add to vegetables and cook until tender.

Vegetable Ranch Dip

Provided by Barbara Profit - 2000
(friend and neighbor of Ivan and Irene Hammons)

1 lb package (16 ounces) of Velvet cheese - cut into cubes
1 8 ounce package of source cream
1 cup ranch dressing

Microwave cheese in bowl on high for 3 to 4 minutes, until melted, stirring after 2 minutes.  Let cool for a few minutes, and then stir in sour cream and dressing.  Serve hot with tortilla chips or let cool and serve with vegetables.  Makes 3 cups.

Pineapple Cheese Torte

Provided by Eva Myers (1999)

Pat in the pan crust:

1 cup all purpose flour
1/4 cup confectioners sugar
1/4 cup finely chopped almonds
1/3 cup butter or margarine

Filling:

2 8 ounce packages cream cheese
1/2 cup sugar
2 eggs
1/2 cup whipping cream

Pineapple Topping:
1/4 cup all purpose flour
1 20 ounce can of crushed pineapple, drained and juice reserved
1/2 cup whipping cream

Combine crust ingredients, and pat into the bottom of an 11x7 baking dish.  Bake at 350 degrees for 20 minutes.  Beat cream cheese in a mixing bowl until fluffy, and then beat in sugar and eggs.  Stir in pineapple juice.  Pour filling over hot crust.  Bake at 350 degrees for 25 minutes or until set.  Cool.  For topping, combine flour and sugar in a saucepan, stir in 1 cup of reserved pineapple juice.  Bring to a boil, stirring constantly.  Boil and stir 1 minute.  Fold in pineapple.  Cool.  Whip cream until stiff peaks form and fold into topping.  Spread carefully over dessert.  Refrigerate 6 hours or overnight.

Sausage Cheese Balls

Provided by Marie Scheurich

1 lb sausage
2 cups shredded swiss cheese
1 1/2 cups Bisquick
1/2 tsp garlic powder
2 cups shredded cheddar cheese
1/2 cup finely chopped celery

Preheat oven to 375 degrees.  Mix all ingredients.  Form into 1" balls.  Bake 15 minutes on ungreased baking sheet until golden brown.  Makes about 6 dozen sausage cheese balls.

Chicken Cheddar Rice Bake

2 Tbs margarine
2 Tbs flour
2 chicken bullion cubes
1 cup milk
8 oz cubed cooked chicken
1 cup slice mushrooms
2 cups cold cooked rice
4 oz shredded cheddar cheese

Melt margarine, and blend in flour and bullion.  Gradually add milk, stirring until mixture comes to a boil.  Remove from heat.  Add chicken and mushrooms.  Put rice in a non-stick 8" pan.  Spoon chicken mixture over the rice and sprinkle evenly with cheese.  Bake at 350 degrees for 30 minutes.

Broccoli Salad

Provided by Judy Heiney

1 head broccoli, chopped

1/2 pound bacon, browned and crumbled

4 ounce of grated cheese

1 small onion, chopped (a couple of tablespoons)

Combine broccoli, bacon, cheese, and onion.  Toss

Dressing:

1/2 cup mayonnaise

3 Tbs sugar

1 Tbs vinegar

Mix dressing and pour over salad.  Stir and marinate 1-2 hours before serving.

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.

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

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.

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.

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.

Broccoli Casserole

Provided by Marie Scheurich (my mom)

1 10 ounce package of frozen broccoli
1 10 1/2 ounce can of cream of mushroom soup
1/4 cup mayonnaise
1 tbs Lipton Onion Soup mix
1 cup grated sharp cheese
1 egg
1 3/4 cups of Pepperidge Farm Stuffing mix

Mix broccoli, soups, mayonnaise, egg, and cheese in a bowl.  Add 1 cup of stuffing mix.  Save the remaining for later.  Place in 1 1/2 quart greased casserole bowl.  Top with remaining stuffing mix.  Dot with butter.  Bake at 350 degrees for 30 minutes

Spinach Cheese Bake

Provided by Marie Scheurich (my mom)

1 tbs of butter or margarine
2 eggs
3/4 cup of skim milk
1/4 cup of all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 package of frozen chopped spinach, thawed and drained
2 cups of shredded cheese

Preheat oven to 350 degrees.  Place butter in 8" square baking dish, and put in the oven to melt.  Once the butter melts, move it around to coat the entire dish.  In a medium bowl, beat eggs lightly.  Stir in milk, add baking powder, flour, and salt.  Beat just until the mixture is smooth.  Stir in spinach and cheese.  Pour into the prepared dish (dish with melted butter).  Bake 30-35 minutes in the oven, or until a knife comes out smooth when you poke it in the middle.

Cheese and Corn Casserole

Provided by Lois Phillips

2 cups fresh grated corn
1/2 tsp salt
1/8 tsp pepper
4 tbsp butter
1 tbsp finely chopped onion
2/3 cup milk
3/4 cup shredded swiss cheese

Combine all ingredients except butter.  Pour into greased pan and "dot" with butter.  Bake at 350 degrees for one hour uncovered.  or until knife inserted in the middle comes out clean.