"A Sound Rule to Follow in Meal Planning"

Something soft with something crisp,
always will go together,
And something hot with something cold,
no matter what the weather.
Serve bland foods with tangy sauce,
and decorate them with green,
If you will follow these simple rules,
you'll be your family's queen!

Author Unknown

Ham-Stuffed Manicotti


8 manicotti shells

1/2 cup chopped onion

1 tablespoon vegetable oil

3 cups (1 pound) ground fully cooked ham

1 can (4 oz) sliced mushrooms, drained

1 cup (4 oz) shredded Swiss cheese, divided

3 tablespoons grated Parmesan cheese

1/4 to 1/2 cup chopped green pepper

3 tablespoons butter or margarine

3 tablespoons all-purpose flour

2 cups milk

Paprika
Chopped fresh parsley



Cook manicotti according to package directions; set aside. In a large skillet, saute onion in oil until tender. Remove from heat. Add ham, mushrooms. half of the Swiss cheese and Parmesan; set aside. In a saucepan, saute green pepper in butter until tender. Stir in flour until thoroughly combined. Add milk; cook, stirring constantly until thickened and bubbly. Mix a quarter of the sauce into ham mixture. Stuff each shell with about 1/3 cup of filling. Place in a greased 11-in.x7-in.x2-in. baking dish. Top with remaining sauce, sprinkle with paprika. Cover and bake at 350 for 30 minutes or until heated through. Sprinkle with parsley and remaining Swiss cheese before serving.

Yield: 8 servings

Chicken Enchiladas


2 cups chopped cooked chicken or turkey

1 cup chopped green bell pepper

1 package (8 oz) cream cheese, cubed

1 jar (8 oz) salsa, divided

8 (6-inch) flour tortillas

3/4 pound (12 oz) pasteurized process cheese spread, cut up

1/4 cup milk


1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.

2. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12x8-inch baking dish.

3. Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

4. Bake at 350 for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.

Makes 4 to 6 servings.

Cheese and Vegetable Soup

1 cup chicken broth

1/2 cup chopped peeled potato

1/4 cup chopped celery

1/4 cup chopped carrot

1/4 cup chopped green or red sweet pepper

1 cup skim milk

2 tablespoons all-purpose flour

1/4 cup shredded American cheese

Dash ground nutmeg


In a medium saucepan combine chicken broth, potato, celery, carrot, and green or red sweet pepper. Bring
to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until vegetables are tender.

In a small bowl stir together milk and flour; stir into saucepan. Cook and stir until thickened and
bubbly. Cook and stir for 1 minute more. Stir in cheese until melted; stir in nutmeg. Makes 4
servings.

Awesome Broccoli Casserole

2 (10 oz.) packages chopped frozen broccoli, thawed

1 (15.25 oz.) can whole kernel corn, drained

1 onion, diced

1 (8 oz.) container sour cream

1 (10.75oz.) can condensed Cream of Broccoli soup

2 cups shredded cheddar cheese

1 (6 oz.) package herb-seasoned dry bread stuffing mix

1/4 cup butter, melted

In large bowl, mix together broccoli, corn and onions. Stir in sour cream, soup and 1/4 cup shredded cheese. In separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into 2 qt. casserole dish and cover with stuffing mix.

Bake in oven for 30 minutes at 350 or until heated through and browned on top. Sprinkle remaining 1 3/4 cups cheese on top and bake additional 5 minutes, until cheese is melted and bubbly.

Serves 12

Banana Pound Cake

1 1/2 cups shortening

2 cups sugar

4 large eggs

2 cups mashed ripe banana

1/4 cup plus 2 tablespoons buttermilk

1 teaspoon vanilla extract

3 cups all-purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1/2 cup chopped pecans

Beat shortening at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.

Combine banana, buttermilk, and vanilla. Combine flour, soda, and salt; add to shortening mixture alternately with banana mixture, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in pecans. Spoon batter into a greased and floured 10-inch tube pan.

Bake at 325 for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove cake from pan, and cool completely on wire rack.

Submitted By: Sandra Sellers

Sandra says this is super easy to make and is great served warm with vanilla ice cream! 

Lemon Cake

Prep: 20 min. Bake: 25 min. + cooling

1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) lemon gelatin
1 cup plus 2 tablespoons water
4 egg whites
1/3 cup unsweetened applesauce
1 tablespoon canola oil
1 teaspoon lemon extract
4 drops yellow food coloring, optional

LEMON GLAZE:
1-1/2 cups confectioners’ sugar
1/3 cup lemon juice

In a large mixing bowl, combine the dry cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring if desired. Beat on medium speed for 2 minutes. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 25-30 minutes or until edges are lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.

Meanwhile, for glaze, in a bowl, combine the confectioners’ sugar and lemon juice until smooth. Drizzle about a third of glaze over cake; carefully spread evenly. Repeat with remaining glaze. Cool completely. Yield: 15 servings. 

Submitted By: Heather Brady

LEMONADE ICEBOX PIE:
Prep: 15 min. + chilling

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed
Yellow food coloring, optional
1 graham cracker crust (9 inches)

In a large mixing bowl, beat the cream cheese until smooth. Gradually beat in milk until blended. Beat in lemonade concentrate. Fold in whipped topping and food coloring if desired. Pour into crust. Cover and refrigerate until set. Yield: 8 servings.

Submitted By: Heather Brady

Broccoli and Cheese Casserole

1 bag of frozen broccoli (cooked)

Easy melt, processed cheese

chunks of ham OR cooked chicken pieces

sleeve of buttered flavor crackers (crushed)

1 stick of butter


In a casserole dish, layer cooked broccoli on bottom, then layer cheese on top of that, add your choice
of meat and repeat the layers till almost to the top. Cover top with crushed crackers, melt stick of
butter and pour over top of crackers. Bake at 350 till bubbly and toasty on top.

Angel says to try cauliflower or add any type of vegetable to this dish.

Submitted By: Angel Rhea

 

SQUASH CASSEROLE

6-8 CUPS OF ZUCCHINI AND YELLOW SQUASH
   1 CUP CARROTS
   1/2 CUP ONIONS
   1 CUP SOUR CREAM
   1 CAN CREAM OF CHICKEN SOUP
   1 6-8 OZ BOX CHICKEN FLAVORED STUFFING
   1 STICK BUTTER

COOK SQUASH TILL ALMOST TENDER, DRAIN.

COOK CARROTS AND ONIONS TOGETHER TILL DONE, DRAIN.

MIX THE SOUR CREAM AND CREAM OF CHICKEN SOUP IN A MEDIUM BOWL THEN ADD THE CARROTS AND ONIONS AND MIX.

SPRINKLE HALF THE STUFFING IN A 9"X13" CASSEROLE DISH.  PLACE HALF OF THE SLICED STICK OF BUTTER ON TOP, THEN ADD HALF OF THE SQUASH.  SPOON HALF THE SOUR CREAM, ETC. MIXTURE OVER THE SQUASH.  REPEAT, ADDING THE REMAINING SQUASH, THEN SOUR CREAM MIXTURE. TOP THE CASSEROLE WITH THE REMAINING STUFFING AND SLICED BUTTER.

I COVER WITH TIN FOIL AND BAKE FOR 35 MINUTES AT 350.  ( IF I PREPARE THE CASSEROLE AND PUT IN REFRIGERATOR TO BAKE LATER, I NEED TO BAKE 1 1/2 HOURS BECAUSE IT IS SO COLD.

Submitted By: Mary Ashley

CRANBERRY SALAD EASY

Qty Measure Ingredient
------------------------------------------------------------
2 3oz. pkg, raspberry jelatin (sugar free)
2 Cups boiling water
1 16oz. can whole-berry cranberry sauce
2 Tablespoon lemon juice
1 16oz. can unsweet crushed pineapple (drained & reserve juice)
1 Cup pineapple juice (reserved from above)
1/2 Cup finely chopped celery
1/2 Cup chopped walnuts or pecans

1. In large bowl, dissolve jelatin in boiling water.
2. Stir in cranberry sauce and lemon juice until sauce is dissolved.
3. Add 1 cup reserved pineapple juice, (if not equal to 1 cup then add 
a
few ice cubes to equal 1 cup liquid.
4. Stir mixture until cubes are melted.
5. Chill until partially set, about 15 minutes in freezer.
6. Remove from freezer and stir in crushed pineapple, celery and nuts.
7. Spray a 6 cup mold (* I use non-stick cooking spray), pour mixture
into mold, cover and refrigerate until firm.
8. To serve unmold onto a cold serving platter.

Serves 8

Di describes this as quick and easy.

Submitted By: Di Richardson

MEATLOAF WITH TURKEY

Qty Measure Ingredient
------------------------------------------------------------
1 pound lean ground beef
1/2 pound ground turkey -- can use more
1/2 cup bread crumbs
1 medium onion -- chopped
1 whole egg -- beaten with milk
1/3 cup catsup
1/4 cup milk
1/2  teaspoon chili powder
1 teaspoon mixed Italian spices
1/2 teaspoon salt & pepper

1. Mix ground beef and ground turkey.
2. Add bread crumbs, and onions.
3. Beat egg, catsup and milk.
4. Add spices to egg mixture.
5. Pour over meat mixture and mix well.
6. Shape into a loaf or place in a loaf pan.
7. Cover and bake at 375 degrees for about 50-60minutes until done in
center.
8. Top with barbeque sauce the last 15 minutes of baking time.


NOTES : If you use all turkey then eliminate the 1/4 cup milk.

Serves 8

Submitted By: Di Richardson
 

Eating rice cakes is like chewing on a foam coffee cup, only less filling.  ~Dave Barry

CRACKER PUDDING

1 qt. milk
2 egg yolks
2/3 c. sugar
2 c. broken saltine crackers (not rolled into crumbs)
1 c. grated coconut (fine or med. shred)
1 tsp. vanilla extract
2 eggs whites, stiffly beaten

In a heavy 3 quart pot or Dutch oven, heat the milk almost to the boiling
point. IN a bowl, beat the egg yolks and sugar together until frothy and
light. Gradually add to the hot milk. Reduce heat to medium. Crumble the
crackers into the milk (1 package of crackers makes 2 cups). Stir constantly
until the mixture comes to a boil. Add the coconut and stir until the
pudding bubbles thickly like the Hot Springs of Arkansas. Remove from the
heat and add the vanilla. Fold in the stiffly beaten egg whites. Serve warm
or cold. Serves 6 to 8.

Submitted By: Angel Rhea

Shepherds Pie

1 lb. ground beef or ground turkey

1 can peas

1 can sweet corn

( Instead of using peas and corn, you could try a can of creamed corn or just one large can
of sweet corn. Drain most of the juice from cans. )

1 medium onion, diced

8 medium potatoes

2 cups of shredded sharp cheddar cheese


Boil potatoes, mash and season to taste with milk and butter.

Brown ground beef and onion with salt and pepper. When cooked, add your veggies and let
simmer till heated through.

In a 13x9 pan, place meat and veggie mixture on bottom, top with mashed potatoes and then
add cheese on top.

Bake at 375 for 20-25 minutes.