Auntie Rena's Macaroni Salad
1/2 pound macaroni (you can use small "sea shells" style, salad or elbow macaroni)
1 small sweet onion, minced
3 or 4 stalks of celery (try to use the tender center stalks) including leaves, minced.
(Hand cut the onion and celery!!! I once tried cutting them up in a food processor and ended up VERY unsatisfactory results.
2 cans water-packed tuna, drained
3 hard-boiled eggs including the yolks, finely chopped
¼ cup or so sweet pickle relish
Fresh parsley leaves, minced (or you can use parsley flakes)
Salt, pepper, and garlic salt to taste
50/50 mixture of mayonnaise and Miracle Whip until the salad sticks together (start with a quarter cup of each and continue adding until the texture is right).
Cook the macaroni "al dente" in boiling salted water. Rinse and drain with cold water in a colander. Place drained macaroni in a large mixing bowl. Add all other ingredients and combine well. This is the most important step... Cover the bowl with plastic wrap and place in the refrigerator for at least three hours. This allows the various flavors of the salad to blend together. But I must tell you that while the salad is good after only three hours, it is GREAT the next day. Mix again when ready to serve and add mayonnaise and Miracle Whip until the salad sticks together again. Serves 4
Cayla's Green Bean Casserole (from the Internet)
Makes: 14 (1/2-cup) servings
2 pkg. (16 oz. each) frozen French cut green beans, thawed
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1-1/2 cups hot water
1/4 cup (1/2 stick) margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
Preheat oven to 350°F. Mix beans, soup and CheezWhiz in 2-quart casserole. Mix water, margarine and stuffing mix; spoon over bean mixture. Bake 30 min. or until heated through.
Green Enchilada Casserole (John Cunningham)
1. Brown 1 lbs hamburger meat (favorite meat can be substituted).
2. Deep fry 15 corn tortillas in oil until soft, drain and set aside (flour tortillas can be used and do not have to be fried).
3. Grade 1 lbs of cheddar cheese (favorite cheese may be substituted).
4. Drain meat and add one 16 oz can of Las Palmas green enchilada sauce, one 10 oz can of cream of chicken, and one 10 oz can of cream of mushroom. Heat and stir until warm and thoroughly mixed.
5. In casserole dish, place a layer of meat sauce and cheese. Next place a layer of corn tortillas by tearing into bite size pieces. Continue until ingredients are used up.
6. Place casserole uncovered into oven and bake at 350 for about 15 to 30 minutes until cheese is melted.
If more is needed, then just increase the ingredients above proportionally.
Blueberry Crumble (Pat and Bill Runolfson)
Combine 6 cups blueberries, 2 tb corn starch and 1 tb sugar
Toss to coat berries
Put in a 10 inch pie plate.
In a food processor combine 1 cup All Purpose flour, ¾ cup sugar, ½ cup chopped walnuts, 5 Oz. CHILLED butter [cut into chunks], blend until granular NOT a paste. Crumble over top and bake in a 400° oven 30 minutes.
Topping will be golden brown & berries are bubbling. Serve warm with Ice Cream.
Oven Baked Potato (from the Internet)
Preheat the oven to 450F. Wet the potato and sprinkle liberally with salt. Place potato in oven. A medium-sized potato will take about 45 minutes to cook, a large potato as much as 1hr 15min. You want the outside to be crispy, but when you stick a knife inside, you want it to go through without encountering any resistance. Ideally, the potato will be crispy on the outside and creamy on the inside.
Crock Pot Chicken and Dumplings (from the Internet)
3 lbs chicken thighs
3 chicken bouillon cubes
1 large onion
1 bag baby carrots
Flour
2 cans of "ready to bake" buttermilk biscuits
Wash chicken; drain on paper towels and place in pot. Add 3 cups water and 3 bouillon cubes. Add bag of baby carrots. Cut up and add the large onion. Place these in crock pot on low. Cook for about 6 hours. Turn pot on high and add flour mix (2 tablespoons flour mixed with 1/2 cup water, shake together in a jar). Pour into pot and mix. This should thicken gravy. Use more flour and water if necessary. Cook on high for 15 minutes. Make dumplings from "ready to bake" mix recipe. Put dumplings in pot and keep covered on high until cooked. Crock pot cooking is slower and it may take longer than an additional 15 minutes. .
Connie's Candy Cane Cookies
1 cup butter, softened
1 cup confectioners' sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 teaspoon red food coloring
1/4 cup sugar
Preheat oven to 375 degrees F.
In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on un-greased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. Sprinkle with sugar
1/2 pound macaroni (you can use small "sea shells" style, salad or elbow macaroni)
1 small sweet onion, minced
3 or 4 stalks of celery (try to use the tender center stalks) including leaves, minced.
(Hand cut the onion and celery!!! I once tried cutting them up in a food processor and ended up VERY unsatisfactory results.
2 cans water-packed tuna, drained
3 hard-boiled eggs including the yolks, finely chopped
¼ cup or so sweet pickle relish
Fresh parsley leaves, minced (or you can use parsley flakes)
Salt, pepper, and garlic salt to taste
50/50 mixture of mayonnaise and Miracle Whip until the salad sticks together (start with a quarter cup of each and continue adding until the texture is right).
Cook the macaroni "al dente" in boiling salted water. Rinse and drain with cold water in a colander. Place drained macaroni in a large mixing bowl. Add all other ingredients and combine well. This is the most important step... Cover the bowl with plastic wrap and place in the refrigerator for at least three hours. This allows the various flavors of the salad to blend together. But I must tell you that while the salad is good after only three hours, it is GREAT the next day. Mix again when ready to serve and add mayonnaise and Miracle Whip until the salad sticks together again. Serves 4
Cayla's Green Bean Casserole (from the Internet)
Makes: 14 (1/2-cup) servings
2 pkg. (16 oz. each) frozen French cut green beans, thawed
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1-1/2 cups hot water
1/4 cup (1/2 stick) margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
Preheat oven to 350°F. Mix beans, soup and CheezWhiz in 2-quart casserole. Mix water, margarine and stuffing mix; spoon over bean mixture. Bake 30 min. or until heated through.
Green Enchilada Casserole (John Cunningham)
1. Brown 1 lbs hamburger meat (favorite meat can be substituted).
2. Deep fry 15 corn tortillas in oil until soft, drain and set aside (flour tortillas can be used and do not have to be fried).
3. Grade 1 lbs of cheddar cheese (favorite cheese may be substituted).
4. Drain meat and add one 16 oz can of Las Palmas green enchilada sauce, one 10 oz can of cream of chicken, and one 10 oz can of cream of mushroom. Heat and stir until warm and thoroughly mixed.
5. In casserole dish, place a layer of meat sauce and cheese. Next place a layer of corn tortillas by tearing into bite size pieces. Continue until ingredients are used up.
6. Place casserole uncovered into oven and bake at 350 for about 15 to 30 minutes until cheese is melted.
If more is needed, then just increase the ingredients above proportionally.
Blueberry Crumble (Pat and Bill Runolfson)
Combine 6 cups blueberries, 2 tb corn starch and 1 tb sugar
Toss to coat berries
Put in a 10 inch pie plate.
In a food processor combine 1 cup All Purpose flour, ¾ cup sugar, ½ cup chopped walnuts, 5 Oz. CHILLED butter [cut into chunks], blend until granular NOT a paste. Crumble over top and bake in a 400° oven 30 minutes.
Topping will be golden brown & berries are bubbling. Serve warm with Ice Cream.
Oven Baked Potato (from the Internet)
Preheat the oven to 450F. Wet the potato and sprinkle liberally with salt. Place potato in oven. A medium-sized potato will take about 45 minutes to cook, a large potato as much as 1hr 15min. You want the outside to be crispy, but when you stick a knife inside, you want it to go through without encountering any resistance. Ideally, the potato will be crispy on the outside and creamy on the inside.
Crock Pot Chicken and Dumplings (from the Internet)
3 lbs chicken thighs
3 chicken bouillon cubes
1 large onion
1 bag baby carrots
Flour
2 cans of "ready to bake" buttermilk biscuits
Wash chicken; drain on paper towels and place in pot. Add 3 cups water and 3 bouillon cubes. Add bag of baby carrots. Cut up and add the large onion. Place these in crock pot on low. Cook for about 6 hours. Turn pot on high and add flour mix (2 tablespoons flour mixed with 1/2 cup water, shake together in a jar). Pour into pot and mix. This should thicken gravy. Use more flour and water if necessary. Cook on high for 15 minutes. Make dumplings from "ready to bake" mix recipe. Put dumplings in pot and keep covered on high until cooked. Crock pot cooking is slower and it may take longer than an additional 15 minutes. .
Connie's Candy Cane Cookies
1 cup butter, softened
1 cup confectioners' sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 teaspoon red food coloring
1/4 cup sugar
Preheat oven to 375 degrees F.
In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on un-greased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. Sprinkle with sugar
