Chicken Tetrazzini

Serves 8

1 can cream of mushroom soup
½ cup water
1 ½ cups grated parmesan cheese
¼ tsp. dried thyme leaves
½ pound linguine, broken in half
½ of a rotisserie chicken, skin removed and meat shredded (about 2 cups) (you can also use canned chicken)
½ package of a 10oz. frozen peas

1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta).
2. In a large mixing bowl add the cream of mushroom soup, and water mix well. Add 1 cup of parmesan cheese and the thyme. Season with salt and pepper to taste.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and add to sauce in the large mixing bowl. Add chicken and peas then toss well to combine. Place this glop (cause that’s what it looks like) in a 9x13 baking dish and sprinkle with remaining Parmesan cheese.
4. Bake at 400 until brown, about 30 minutes. Let stand 10 minutes before serving. Or let cool, then put in fridge, then at dinner time, just warm up a serving at a time. Remove from fridge 45 minutes before you cook if you do it this way.

Vegetable Marinates

Carrot marinate
2/3 c veg oil
1/3 c cider vinegar
1 tsp Salt
1/4 c sugar

1. Peel carrots and cut diagonally into chunks.
2. Steam or cook in small amount of water until tender but crisp.
3. Drain and put into container with marinade and refrigerate for at least a few hours. Turn container occasionally to keep carrots coated.

Green Vegetables
1 tbls Dijon mustard
1 tsp Salt
1/4 tsp Pepper
1-2 minced garlic
½ c cider vinegar
2/3 c veg Oil
few crushed tarragon leaves

1. Steam or cook in small amount of water until tender but crisp.
2. Drain and put into container with marinade and refrigerate for at least a few hours. Turn container occasionally to keep carrots coated.

Easy Pasta

6 servings

6 large garlic cloves, crushed
1/3 c olive oil
1/4 tsp black pepper
1/4 tsp crushed red pepper (or Tabasco sauce)
1 tsp dry basil
3/4 tsp salt
1 15 oz can Italian tomatoes, diced
8 oz fettuccine
1/2 lb fresh shrimp (optional)
1. Cook pasta.
2. Simmer crushed garlic in oil over low heat until golden brown.
3. Add other sauce ingredients and simmer uncovered for 5 minutes Add shrimp and simmer until pink.
4. Combine with cooked pasta and serve with Parmesan cheese.

Potatoes “like that”

Potatoes (one per person)
1/4 c butter
Seasonings

1. Melt about 1/4 c butter on a foil lined cookie sheet in oven while the oven is warming to 425.
2. Slice the potatoes and when butter is melted, place the slices on the cookie sheet. Turn slices over to cover both sides.
3. Salt (and sprinkle with paprika if you want). Bake at 425 for about 20 minutes. Test to see if they are cooked through.

Italian Sausage Pasta

6-8 servings

1 lb Penne rigata or rotini pasta
1 lb Italian sausage (mild or hot)
1 lb Mozzarella cheese
20 oz pasta sauce (mushroom and roasted garlic recommended)

1. Crumble sausage and brown. Grate cheese.
2. Cook pasta according to directions. Drain.
3. In large mixing bowl, mix all ingredients in 9x13 baking dish
4. Bake for about 30 minutes at 350 degrees. Cover loosely with foil for first 20 minutes
**This makes a generous amount, so you may want to half the recipe. Goes well with tossed salad and garlic bread.**

Strawberry Freeze

16 servings Takes several hours

12 cookies
1 pkg Cream Cheese
1/2 c sugar
1 can frozen juice concentrate
1 c crushed strawberries
1 c strawberries halved (opt)
1 16 oz tub Cool Whip

1. Place cookies on bottom of 9 in spring form pan. Soften cream cheese and thaw frozen juice.
2. Beat cream cheese and sugar in large bowl with mixer on medium until well blended. Gradually add juice, beating well after each addition. Stir in strawberries. Add cool whip with wire whisk until well blended.
3. Pour over cookies in pan. Freeze for several hours (6) or until firm. Remove from freezer and let stand in fridge for 15 minutes
4. Serve with halved strawberries if desired.
***Variations include using your favorite frozen juice mix.***

Potato Salad

4-6 servings

1lb new potatoes
1/4 c mayo
2 tsp dried basil leaves
2 eggs
1 carrot
1 green pepper

1. Cut potatoes into cubes and cook in boiling water for 15 minutes or until just tender. Drain. Cool completely.
2. Hard boil the eggs while chopping pepper and shredding carrot.
3. Mix mayo and basil in large bowl until well blended.
4. Add potatoes, eggs, carrot and pepper. Mix lightly. Cover.
5. Refrigerate for at least 1 hour to allow flavors to blend.

Funeral Potatoes

1 1lb bag of frozen hash browns
1 8 oz Sour cream
1 can cream of chicken
4 green onions
2-3 c of grated cheese
Corn flakes or chow mien noodles

1. Mix all together; top with flakes or chow mien noodles.
2. Bake at 350°F for 1 hour.

Lemon Chicken

6 servings

Skinless chicken breast fillets
1/4 c flour (may need more)
4 tbls butter
2 tbls lemon juice
1/4 c vegetable oil
Spaghetti noodles
1. Coat chicken breasts with flour.
2. Over medium heat, add 2 tbls butter and oil to a frying pan. When hot enough, place the floured chicken breasts in pan and cook about 15 minutes on each side.
3. Meanwhile, cook spaghetti.
4 Remove chicken breasts, set aside. Add 2 tbls butter and lemon juice (use more juice as you like).
5. When the butter is melted stir and pour about 3/4 of lemon sauce over the chicken breasts, then add the spaghetti to the leftover sauce in the pan. Toss the spaghetti to cover.

Penne Pasta with Broccoli

3 large broccoli heads
1/2 c olive oil
4 cloves garlic, peeled and minced
1 med onion, finely chopped (about 1 c)
16 oz penne pasta
4 tbls Finely grated aged pecorino Romano cheese
Salt and pepper to taste

1. Bring large pot of salted water to boil over high heat.
2. Meanwhile, wash and cut the broccoli into small florets discarding large stalk ends. Set aside.
3. In a medium saucepan, heat olive oil over medium-low heat. Add garlic and onion; cook and stir until translucent. Do not brown. Remove from heat.
4. When water boils, cook broccoli in the salted water about 3 minutes. Use a slotted spoon to remove broccoli and add to the saucepan with garlic and onion. Stir and cook broccoli until tender yet still green; remove from heat.
5. Meanwhile, return salted water to a boil. Cook penne according to package directions. Reserve 3/4 c cooking water and drain pasta.
6. Toss penne into broccoli mixture and add grated pecorino cheese. If needed add just enough reserved cooking water to bind sauce and pasta together. Add salt/pepper to taste

Broccoli Salad

6-8 servings

Salad
5 stalks of broccoli (tops only)
1 c green onions chopped
1 c red or green grapes
1 c raisins or craisens
1 pound bacon (cooked and crumbled)
Dressing
1 1/4 c mayonnaise
3 tbs. Cider vinegar
1/3 c sugar
1. Cook bacon by placing bacon on a foil covered cookie sheet. Place foil on top. Bake at 350 about 30 minutes. Keep checking so it won't burn.
2. Chop up salad ingredients.
3. Mix dressing ingredients together in separate bowl and pour on broccoli mix and toss.
4. May add salted sunflower seeds.

Eggs Rolls

4 c shredded cabbage
1 1/2 c shredded carrots
3/4 c shredded celery (or other veg)
1 tbls garlic salt
1/4 tsp ground ginger
2 tsp soy sauce
1/4 tsp ground pepper
3/4 tbsp sugar
1 lb ground pork (or other meat)
1 eggs
1 handful soaked bean thread noodles
Egg roll skin
1. Mix all ingredients together well.
2. Take spoonful of mix and put in egg roll skin and fold and roll.
3. Deep fry until brown and crispy. Hold end of folding paste shut with a dab of egg.

Cornbread

1/2 c cornmeal
1 1/2 c flour
2/3 c sugar
1 tbls baking powder
1/2 tsp salt
1/3 cup oil
3 tbls melted butter
2 eggs
1 1/4 c milk

1. Mix dry ingredients together.
2. Combine wet ingredients and slowly add to dry mix.
3. Pour into pan and cook for 35 min at 350.

Italian Pasta Salad

3 c tri-colored rotini pasta
2 c broccoli flowerets
1 8 oz bottle Italian salad dressing
1 c Parmesan cheese
1/2 c chopped red pepper
1/2 c pitted ripe olives
1/2 c sliced red onion

1. Cook and drain pasta.
2. Toss all ingredients together. Refrigerate.

Spinach Dip

1 c mayo
1 ½ cup sour cream
1 10 oz pkg frozen chopped spinach thawed and drained.
1 1.4 oz pkg Khorr vegetable soup/recipe mix
1 can water chestnuts drained and chopped
3 green onions chopped

1. Combine all ingredients. Stir well to mix.
2. Cover and chill. Makes 3 cups.