Chicken Cashew Casserole (above)
- 2 C. chicken, chopped (or tuna)
- 1 C. onion, finely chopped
- 1 C. celery, finely chopped
- 1 can mushroom soup
- 2 heaping tsp. mayonnaise
- 1 can mushrooms, undrained
- 1/2 can chow mein noodles
- 1 C. cashew nuts, chopped
- Crushed potato chips
Preheat oven to 350°. Mix all ingredients together except potato chips. Place in a casserole dish and top with chips. Bake for 30 minutes or until heated through. Serves 4. |
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Taco Tartlets
Meat shells:
- 1 lb ground beef
- 2 T. taco seasoning
- 1 T. ice water
Filling:
- 1 C. sour cream
- 2 T. red taco sauce
- 2-oz. ripe olives, chopped
- 1 C. coarsely crushed tortilla chips, divided
- 1/2 C. shredded Cheddar cheese
Preheat over to 375°. Meat shells: Combine ingredients. Mix well. Press meat mixture into bottom and sides of tiny tart pans. Set aside. Combine sour cream, taco sauce, olives and 3/4 cup tortilla chips. Spoon filling into each shell, mounding slightly. Combine remaining chips and cheese. Sprinkle over each tartlet. Bake for 10 minutes. Garnish with taco sauce. Serves 32. |
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Cool Whip Cookies
- 1 ctn. any flavor cake mix
- 1 C. Cool Whip
- 1 egg
- Powdered sugar
Mix cake mix, Cool Whip, and egg together with spoon. Drop by tablespoons into powdered sugar. Roll to cover. Place on a greased cookie sheet. Bake at 350° for 8 to 10 minutes. Let cool on cookie sheet for several minutes. Cookies will be soft. Be careful not to overbake. Serves 24. |
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Crock-pot Candy
- 1 (12-oz.) jar roasted peanuts or 3/4 (16-oz) jar
- 1 (12-oz) pkg. semi-sweet chocolate chips
- 1 (4-oz.) box German sweet chocolate
- 1 pkg. almond bark (prefer white)
Layer with the peanuts on bottom. Do not stir. Do not peek. Cook on low for 1 hour. Open lid and stir together until smooth. Dip out by spoons onto greased cookie sheet or onto wax paper. Delicious! Serves 15. |
Chicken or Turkey Divan Casserole
- 2 (10-oz.) pkgs. frozen broccoli (slightly cooked and drained)
- 2 cans cream of chicken soup or
- cream of celery soup concentrate
- 1 T. lemon juice
- 8-oz. shredded cheddar cheese
- (may substitute Cabot’s brand low fat cheddar)
- 2 C. diced chicken or turkey (cooked)
- 1 C. Hellmann’s Mayonnaise (may substitute reduced-fat mayo)
- 1 T. butter, melted (may substitute olive oil or extra virgin olive oil)
- 1 sleeve crackers, crushed
Spray 13x9 casserole dish with nonstick spray. Sprinkle broccoli evenly over bottom, then chicken/turkey. Mix soup (do not add water), mayonnaise, and lemon juice in small bowl; spread over chicken/broccoli in pan. Add melted butter/oil to crackers in bowl and stir until coated. Sprinkle crackers over mixture in pan. Bake at 350° for 20-30 minutes until hot and bubbly. |
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Creamy Spinach Bake
- 2 (8-oz.) pkgs. cream cheese, softened
- 2 (10 3/4 -oz.) cans cream of mushroom soup
- 4 (10-oz.) pkgs. frozen chopped spinach, thawed & well drained
- 2 (2.8-oz.) cans French Fried Onions
- 2/3 C. crushed Ritz or Saltine crackers
- 1/4 C. melted butter
In bowl, beat cream cheese until smooth. Add soup; mix well. Stir in spinach and French Fried Onions. Transfer to a greased 2 1/2 quart baking dish. Combine crackers and butter; sprinkle over spinach mixture. Bake uncovered at 350° for 30-35 minutes or until heated through. Yields 10 servings. |
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Jax Café Artichoke dip
- 2 (8-oz.) Ctns. cream cheese
- 1 C. mayonnaise
- 1 C. sour cream
- 2 C. shredded Parmesan cheese
- 1 T. minced garlic
- 5 green onions, chopped
- 1/2 C. red onion, chopped
- 1/2 C. red bell pepper. diced small
- 3 C. chopped artichoke hearts
- 1 1/2 tsp. hot sauce
- 1 1/2 tsp. salt
- 1 1/2 tsp. white pepper
- Pita chips or Italian bread (sliced thin)
Soften cream cheese. Add mayonnaise, sour cream, Parmesan cheese, garlic, onions, red bell pepper, artichoke hearts, hot sauce, salt & white pepper in bowl and mix thoroughly with an electric mixer. Bake in a 13x9 glass baking dish at 350° for 30 minutes. After baking, spoon dip into a small serving bowl and serve with pita chips or sliced Italian bread. Makes 8 cups. |
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Itasca Country Crock-pot Wild Rice Soup (above)
- 3/4 C. uncooked wild rice
- 8 slices bacon
- 1 C. chicken or ham, cubed
- 1 C. mushrooms, slice
- 1 C. half & half
- 4 cubes chicken bouillon
- 2 T. butter
- 1 can cream of mushroom soup
- 4 C. water
- 1/2 C. celery, diced (opt.)
Cook and crumble bacon. Combine wild rice, bacon, chicken, mushrooms, half & half, bouillon, butter, cream of mushroom soup,
water and celery to crock-pot. Cook on high for 4 hours, stirring occasionally. Serve. |
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