Chicken Cordon Bleu Casserole

Ingredients

• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk
• 1 1/2 cups cooked chicken, cubed
• 1/2 cup ham, cooked and cubed
• 4 slices swiss cheese
• 1 (7 1/2 ounce) cans refrigerated biscuits
• 2 tablespoons melted butter or 2 tablespoons margarine
• 1/4 cup Italian breadcrumbs

Directions

1. Melt butter in saucepan over low heat and blend in flour, salt,& pepper.
2. Cook over low heat,stirring until mixture is smooth and bubbly.
3. Stir in milk until smooth, let boil for about 1 minute and remove from heat.
4. Add chicken and ham to butter/milk mixture.
5. Spread into an 11x7 pan and cover with sliced cheese.
6. Place biscuits on top (I usually flatten in the palm of my hand so that they fit better and bake faster).
7. Pour melted butter over biscuits and sprinkle with breadcrumbs.
8. Bake at 350 for 15-20 minutes, or until filling is hot and bubbly and biscuits are browned, and enjoy!

Fannie Farmer's Classic Baked Macaroni & Cheese

Ingredients

• 1 (8 ounce) packages macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• 1 cup cream
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 2 cups cheddar cheese, shredded good quality
• 1/2 cup breadcrumbs, buttered

Directions

1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13. Bake 20 minutes until the top is golden brown.

14. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Blue Ribbon Carrot Cake [with Buttermilk Glaze]

Ingredients

Buttermilk glaze

• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 cup buttermilk
• 1/4 cup butter ( one half stick butter)
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

Cake

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 (8 ounce) cans crushed pineapple, drained
• 2 cups grated carrots
• 3 1/2 ounces shredded coconut
• 1 cup seedless raisin
• 1 cup coarsely chopped walnuts

Frosting

• 1/4 cup butter ( 1 half stick butter)
• 1 (8 ounce) packages cream cheese, room temperature
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1 teaspoon freshly squeezed orange juice
• 1 teaspoon grated orange peel

Directions

1. For Buttermilk Glaze:.
2. In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
3. Bring to a boil.
4. Cook 5 minutes, stirring occasionally.
5. Remove from heat and stir in vanilla.
6. Set aside until cake is baked.
7. For cake:.
8. Preheat oven to 350.
9. Generously grease a 9x13 baking dish or 2 9" cake pans.
10. Sift flour, baking soda, cinnamon and salt together.
11. Set aside.
12. In large bowl, beat eggs.
13. Add oil, buttermilk, sugar and vanilla and mix well.
14. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
15. Pour into prepared pan.
16. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
17. Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
18. Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
19. For Frosting:.
20. In large bowl, cream butter and cream cheese until fluffy.
21. Add vanilla, powdered sugar, orange juice and orange peel.
22. Mix until smooth.
23. Frost cake and refrigerate until frosting is set.
24. Serve cake chilled.

Easy Breakfast Casserole

"This is a tasty and easy breakfast casserole. Serve with a bowl of fresh fruit. Wonderful!"

Ingredients

• 2 cups dry chicken stove top stuffing mix ( from the canister)
• 2 cups milk
• 1 1/2 cups cubed ham ( or use Bob Evans Sausage, cooked, drained well, and crumbled)
• 6 eggs, beaten
• 1 cup cheddar cheese, shredded
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease a 9 x 12 baking dish.
3. Mix all the ingredients together.
4. Pour into prepared baking dish.
5. Bake for about 45 to 50 minutes or until set.

Linguine With Garlic Shrimp

Ingredients

• 8 ounces linguine or 8 ounces fettuccine
• 1/2 cup chicken broth ( low sodium type)
• 2 teaspoons cornstarch
• 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 2 cups sliced fresh mushrooms
• 1 medium yellow sweet peppers or 1 medium green sweet pepper, chopped
• 3 -4 garlic cloves, smashed
• 1 tablespoon olive oil
• 1 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
• 8 ounces cooked shrimp, with, tails
• 1/4 cup finely shredded parmesan cheese (optional)
• fresh basil leaf (optional)

Directions

1. Cook pasta according to package directions, drain and keep warm.
2. Combine chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
3. Meanwhile, cook mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender.
4. Add broth mixture and undrained tomatoes, cook and stir till bubbly.
5. Add shrimp, cover and simmer about 2 minutes or till sauce is heated through.
6. To serve, spoon shrimp mixture over pasta.
7. If desired, top with cheese and garnish with fresh basil leaves.

Vegetarian Irish Stew

Ingredients

• 2 medium onions
• 1/4 cup unbleached flour
• 4 cups water
• 2 cups mushrooms, thickly sliced
• 1 cup carrots or 1 cup parsnip, sliced
• 1 cup turnips or 1 cup rutabaga
• 1 cup celery, diced
• 1/2 cup split red lentils
• 1/2 cup fresh parsley
• 1/4 cup Braggs liquid aminos or 1/4 cup soy sauce
• 3 vegetable bouillon cubes
• 1 bay leaf
• 2 teaspoons marmite
• 1 teaspoon sugar
• 1/4 teaspoon thyme
• 1/4 teaspoon rosemary
• 1/4 teaspoon marjoram
• pepper
• 1 cup textured vegetable protein, chunks

Directions

1. In a large, lightly oiled pot steam fry the onion until it begins to soften [that means cook it in a bit of water] Add flour and stir around completely.
2. Add the remaining ingredients, mix well, bring to boil. Cover and simmer on low for 30 minutes or until vegetables are done.
3. Taste and season.
4. Note: The turnips should be large dice. The carrots round sliced. You may use other yeast extract than marmite.

5. Also look in speciality or finer food stores for the Marmite. It is a British product. I find mine in Wegmans in PA/NY.

Party Cheese Bread

Ingredients

• 1 round loaf sourdough bread ( approx. one lb.)
• 1 lb monterey jack cheese, cut into thin slices
• 1/2 cup butter, melted
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon onion powder

Directions

1. In a small bowl, combine the butter, lemon juice, mustard, garlic powder and onion powder then set aside.
2. Cut bread diagonally into 1-inch slices to within a 1/2-inch of the bottom of the loaf (DO NOT cut all the way through). Repeat cuts in opposite direction.
3. Arrange cheese slices in the cuts then drizzle butter mixture over the bread.
4. Wrap loaf in foil and place on a baking sheet.
5. Bake at 350F for 15 minutes then uncover and bake 10 minutes longer or until cheese is melted. Serve warm.