entry by Melissa Hodges
4 chicken breasts cooked and shredded (I have used 3 cans shredded chicken)
9 cooked and cooled lasagna noodles
1 bottle spaghetti sauce
1 16oz cottage cheese
Mozzarella cheese
1 package fresh parmesan cheese
Mix together 3/4 container cottage cheese, 1/2 jar sauce, 1 cup mozzarella cheese, 1/2-1 cup parmesan cheese and chicken.
Then season with salt, pepper, and garlic powder.
Spread meat mixture on each noodle and roll up. Set upright in casserole dish.
Top noodles with small layer of cheeses and then pour the rest of the sauce over rolled noodles.
Top with mozzarella cheese and bake.
Bake @350' for 20-30 min
A kid favorite!!!
1/30/2008
1/29/2008
No-Boil Lasagna
entry by Maren Tew
1 small-curd cottage cheese
2 eggs
1/2 cup Parmesan cheese
1 jar favorite red pasta sauce
1 cup water
1 can diced tomatoes
1 lb. sausage or ground beef, cooked/drained
1/2-1/4 small onion diced finely
1 Pkg. Lasagna noodles {uncooked}
4 cups shredded Motzerella cheese
Preheat oven to 350. In one bowl combine cottage cheese, paresan, 1 cup of the motz. cheese, and eggs; mix well. In another bowl mix cooked meat, pasta sauce, water, tomatoes, and chopped onions. On bottom of a 9x13 greased baking dish, spread 1 cup pasta sauce. Layer uncooked noodles, top with layer of cheese mixture, then layer the meat mixture. Repeat until your pan is full, and ingredients are used up. Top with remaining motzerella cheese. Can sprinkle with chopped parsley. Cover lightly with tin foil, bake 1 hour or until hot & bubbly. Let stand covered 15 minutes before serving.
1 small-curd cottage cheese
2 eggs
1/2 cup Parmesan cheese
1 jar favorite red pasta sauce
1 cup water
1 can diced tomatoes
1 lb. sausage or ground beef, cooked/drained
1/2-1/4 small onion diced finely
1 Pkg. Lasagna noodles {uncooked}
4 cups shredded Motzerella cheese
Preheat oven to 350. In one bowl combine cottage cheese, paresan, 1 cup of the motz. cheese, and eggs; mix well. In another bowl mix cooked meat, pasta sauce, water, tomatoes, and chopped onions. On bottom of a 9x13 greased baking dish, spread 1 cup pasta sauce. Layer uncooked noodles, top with layer of cheese mixture, then layer the meat mixture. Repeat until your pan is full, and ingredients are used up. Top with remaining motzerella cheese. Can sprinkle with chopped parsley. Cover lightly with tin foil, bake 1 hour or until hot & bubbly. Let stand covered 15 minutes before serving.
Olive Garden's Alfredo Sauce
entry by Martha Tew
1 pint heavy cream (whipping cream)
1 cube butter
2 T. cream cheese
1/2 - 3/4 c Parmesan Cheese (dry)
3/4 t. garlic powder or garlic salt
In a sauce pan combine butter, heavy cream, and cream cheese. Simmer until all is melted and mixed well. Add Parmesan cheese and garlic powder. Simmer 15-20 minutes on low. Salt and pepper to taste. Serve over fettuccine noodles and cooked sliced chicken breasts.
1 pint heavy cream (whipping cream)
1 cube butter
2 T. cream cheese
1/2 - 3/4 c Parmesan Cheese (dry)
3/4 t. garlic powder or garlic salt
In a sauce pan combine butter, heavy cream, and cream cheese. Simmer until all is melted and mixed well. Add Parmesan cheese and garlic powder. Simmer 15-20 minutes on low. Salt and pepper to taste. Serve over fettuccine noodles and cooked sliced chicken breasts.
1/14/2008
Macaroni & Cheese
entry by Yolanda Davenport
1 lb macaroni cooked.
Sauce:
1 can cream of mushroom soup
1 1/4 cup milk
1 lb mild cheddar cheese shredded
Cook macaroni in boiling water. Prepare sause: Mix cream of mushroom
soup
and milk in sauce pan. Mix cream of mushroom soup and milk in sauce
pan.
Bring to boil, stirring nstantly. Remove from heat. Stir in shredded
cheese
until melted. Pour sause over drained cooked macaroni. Serve.
1 lb macaroni cooked.
Sauce:
1 can cream of mushroom soup
1 1/4 cup milk
1 lb mild cheddar cheese shredded
Cook macaroni in boiling water. Prepare sause: Mix cream of mushroom
soup
and milk in sauce pan. Mix cream of mushroom soup and milk in sauce
pan.
Bring to boil, stirring nstantly. Remove from heat. Stir in shredded
cheese
until melted. Pour sause over drained cooked macaroni. Serve.
1/11/2008
Saucy Chicken and Pasta
entry by LuAnn Webster
½ cup margarine
4 boneless skinless chicken breast halves, cut into 1-inch pieces
(can use already cooked and cut up chicken)
½ teas garlic powder
1 can (4 ozs.) mushrooms, undrained and chopped
1 cup frozen peas
4 cups wide noodles, cooked and drained
1 cup shredded Cheddar cheese
Heat margarine in large skillet on medium-high heat. Add chicken and garlic powder, cook 4 minutes. Stir in remaining margarine, mushrooms and peas, cook 2 minutes, or until chicken is cooked through. Stir in hot cooked noodles and cheese until cheese is melted. Season to taste with salt and pepper.
½ cup margarine
4 boneless skinless chicken breast halves, cut into 1-inch pieces
(can use already cooked and cut up chicken)
½ teas garlic powder
1 can (4 ozs.) mushrooms, undrained and chopped
1 cup frozen peas
4 cups wide noodles, cooked and drained
1 cup shredded Cheddar cheese
Heat margarine in large skillet on medium-high heat. Add chicken and garlic powder, cook 4 minutes. Stir in remaining margarine, mushrooms and peas, cook 2 minutes, or until chicken is cooked through. Stir in hot cooked noodles and cheese until cheese is melted. Season to taste with salt and pepper.
Homemade Pasta Alfredo
entry by LuAnn Webster
1 pkg Bow Tie Pasta
1/4 cup real butter
1/3 cup flour
1 ½ cup milk
1 pkg Alfredo Mix
1 pint cream (whipping)
2/3 cup shredded Romano cheese
2/3 cup shredded Parmesan cheese
Olives, Chicken, mushrooms (optional)
Bring large pan of salted water to a boil and add noodles, stirring occasionally until cooked through. In a heavy saucepan, melt butter on medium low, add Alfredo mix, and stir with a wooden spoon. Slowly add flour to mixture and continue to stir, do not let burn. (Will resemble sticky paste) Slowly add cream to sauce. Turn heat up to medium and continue stirring. Will thicken the longer it cooks. Sprinkle Romano cheese and ½ cup Parmesan into the mixture. Stir until melted. Serve over cooked noodle. Sprinkle with reserved Parmesan. Variations: saute chicken in butter, cut in strips. Add chicken to noodles. Chop olives, saute mushrooms 3 min add olives and mushrooms.
1 pkg Bow Tie Pasta
1/4 cup real butter
1/3 cup flour
1 ½ cup milk
1 pkg Alfredo Mix
1 pint cream (whipping)
2/3 cup shredded Romano cheese
2/3 cup shredded Parmesan cheese
Olives, Chicken, mushrooms (optional)
Bring large pan of salted water to a boil and add noodles, stirring occasionally until cooked through. In a heavy saucepan, melt butter on medium low, add Alfredo mix, and stir with a wooden spoon. Slowly add flour to mixture and continue to stir, do not let burn. (Will resemble sticky paste) Slowly add cream to sauce. Turn heat up to medium and continue stirring. Will thicken the longer it cooks. Sprinkle Romano cheese and ½ cup Parmesan into the mixture. Stir until melted. Serve over cooked noodle. Sprinkle with reserved Parmesan. Variations: saute chicken in butter, cut in strips. Add chicken to noodles. Chop olives, saute mushrooms 3 min add olives and mushrooms.
1/06/2008
Potato Soup
entry by Melissa Hodges
1/2 Cup onion (chopped fine)
1/2 Cup Celery
2 Tbl Butter
Sauté these three together
2 Cup potato cubed
1 14oz Can chicken broth
1 tsp salt
1 tsp pepper
10 slices cooked bacon
Add these to top and boil together until potatoes are tender
Add 1 can evaporated milk
Mash potatoes a few times to add texture to the soup. (this is optional)
Add cheese when served if desired.
This recipe serves 3-4 people…I always double it.
1/2 Cup onion (chopped fine)
1/2 Cup Celery
2 Tbl Butter
Sauté these three together
2 Cup potato cubed
1 14oz Can chicken broth
1 tsp salt
1 tsp pepper
10 slices cooked bacon
Add these to top and boil together until potatoes are tender
Add 1 can evaporated milk
Mash potatoes a few times to add texture to the soup. (this is optional)
Add cheese when served if desired.
This recipe serves 3-4 people…I always double it.
Clam Chowder
entry by Melissa Hodges
This Recipe is for about 6 people
Potatoes - 1 fist sized per person
Onion, Celery, clam juice, canned clams, Half & Half, canned milk, seasonings.
In large stock pot:
Saute' 1/2 cup diced Onion &
1 cup diced Celery in 1 Tblsp butter.
Add:
Cut 6 potatoes into 1/2 inch cubes and boil (in clam juice til tender)
1 bottle of Clam Juice & juice from canned clams
1 Tblsp. Chicken bullion granules
1- 2 Tbl Clam base
1 1/2 tsp of any of the following Seasonings:
Lemon Herb Seasoning
Old Bay Seafood Seasoning
Add:
2 cans Evaporated Milk
1 Pint Half & Half
Thicken with Corn Starch
(Or you can make a roux and use that as your thickener)
(Using a roux base does make the CC even creamier)
-2-3 Cans of Clams
( use a combination of minced and chopped)
*Adjustments can be made for how thick & creamy or clammy you like it.
This Recipe is for about 6 people
Potatoes - 1 fist sized per person
Onion, Celery, clam juice, canned clams, Half & Half, canned milk, seasonings.
In large stock pot:
Saute' 1/2 cup diced Onion &
1 cup diced Celery in 1 Tblsp butter.
Add:
Cut 6 potatoes into 1/2 inch cubes and boil (in clam juice til tender)
1 bottle of Clam Juice & juice from canned clams
1 Tblsp. Chicken bullion granules
1- 2 Tbl Clam base
1 1/2 tsp of any of the following Seasonings:
Lemon Herb Seasoning
Old Bay Seafood Seasoning
Add:
2 cans Evaporated Milk
1 Pint Half & Half
Thicken with Corn Starch
(Or you can make a roux and use that as your thickener)
(Using a roux base does make the CC even creamier)
-2-3 Cans of Clams
( use a combination of minced and chopped)
*Adjustments can be made for how thick & creamy or clammy you like it.
Cream Cheese Chicken Soup
entry by Melissa Hodges
1/2 Med onion chopped
1 Tbl butter
4 Cups Chicken Broth
3 large potatoes cubed
4oz softened cream cheese
1 Cup Cheddar Cheese
4 sliced carrots
2 cups cooked cubed chicken
1 Cup Milk
4 Tbl Flour
Mixed until smooth
Salt and pepper to taste
Sauté onion in butter add potatoes and carrots
Add Broth
Boil under veggies are tender
Then add Chicken and Milk/flour mixture until thickened
Then add Cream Cheese and 1 Cup Cheddar Cheese
1/2 Med onion chopped
1 Tbl butter
4 Cups Chicken Broth
3 large potatoes cubed
4oz softened cream cheese
1 Cup Cheddar Cheese
4 sliced carrots
2 cups cooked cubed chicken
1 Cup Milk
4 Tbl Flour
Mixed until smooth
Salt and pepper to taste
Sauté onion in butter add potatoes and carrots
Add Broth
Boil under veggies are tender
Then add Chicken and Milk/flour mixture until thickened
Then add Cream Cheese and 1 Cup Cheddar Cheese
Broccoli Cheddar Soup
entry by Melissa Hodges
2 14oz can Chicken Broth
1 Large bunch Broccoli
2 Bay leaves
3 tbl grated onion for flavor
1/2 Cup Butter
1/2 Cup Flour
2 tsp slat and ground pepper
2 can evaporated milk + 1 Cup milk
2 Cups Cheddar Cheese
Steam Broccoli, bay leaves and broth together until Broccoli is tender not mushy.
In large soup pan melt butter and gradually stir in flour then slowly add your 2 +1 cans milk. Add salt and onion at this time also.
Take Bay leaves out of broccoli and put 1/3 of the broccoli and _ the broth in the soup pan and the other in blender to puree the broccoli. Then add to soup. (I just pureed the broccoli in my soup pan with my Mr. Braun milkshake maker.)
Add 2 cups cheese and Enjoy!!
2 14oz can Chicken Broth
1 Large bunch Broccoli
2 Bay leaves
3 tbl grated onion for flavor
1/2 Cup Butter
1/2 Cup Flour
2 tsp slat and ground pepper
2 can evaporated milk + 1 Cup milk
2 Cups Cheddar Cheese
Steam Broccoli, bay leaves and broth together until Broccoli is tender not mushy.
In large soup pan melt butter and gradually stir in flour then slowly add your 2 +1 cans milk. Add salt and onion at this time also.
Take Bay leaves out of broccoli and put 1/3 of the broccoli and _ the broth in the soup pan and the other in blender to puree the broccoli. Then add to soup. (I just pureed the broccoli in my soup pan with my Mr. Braun milkshake maker.)
Add 2 cups cheese and Enjoy!!
Tortilla Soup
entry by Melissa Hodges
4 Large Chicken Breast
1 clove garlic
1 onion diced (optional due to the onion in the salsa)
2 Tbl butter
2 14oz can chicken broth
1 packet chicken gravy packet
1 14oz ca petite diced tomatoes
1 Cup fresh salsa
1 Tbl Cumim
1 tsp salt
Cook in Crock pot on LOW for 7-8 hrs
(cube chicken and serve)
Serve with Tortilla Chips, sour Cream, cheese
4 Large Chicken Breast
1 clove garlic
1 onion diced (optional due to the onion in the salsa)
2 Tbl butter
2 14oz can chicken broth
1 packet chicken gravy packet
1 14oz ca petite diced tomatoes
1 Cup fresh salsa
1 Tbl Cumim
1 tsp salt
Cook in Crock pot on LOW for 7-8 hrs
(cube chicken and serve)
Serve with Tortilla Chips, sour Cream, cheese
1/04/2008
White Chix Chili
entry by Rachael Shupe
(Winning entry @ the Super Saturday Chili Cookoff)
Melt 1/2 cube butter
Whisk in 1/4 C. flour
Cook till light brown color.
Gradually add: 2 C. half & half
Add: 3/4 c. chix broth
Stir constantly and simmer till thickened.
Add:
1 t. chili pwd.
1 t. cumin
1/2 t. pepper
1/2 t. salt
Then add:
2 chix breasts, cooked & diced
2 (4 oz.) can diced green chilies
2 can navy beans (white)
1 1/2 c. monterey jack cheese
Simmer for ten minutes.
Personal preference:
I like to cook it on low in the crockpot for 4 hours and I add garlic to mine.
(Winning entry @ the Super Saturday Chili Cookoff)
Melt 1/2 cube butter
Whisk in 1/4 C. flour
Cook till light brown color.
Gradually add: 2 C. half & half
Add: 3/4 c. chix broth
Stir constantly and simmer till thickened.
Add:
1 t. chili pwd.
1 t. cumin
1/2 t. pepper
1/2 t. salt
Then add:
2 chix breasts, cooked & diced
2 (4 oz.) can diced green chilies
2 can navy beans (white)
1 1/2 c. monterey jack cheese
Simmer for ten minutes.
Personal preference:
I like to cook it on low in the crockpot for 4 hours and I add garlic to mine.
Canadian Cheese Soup
entry by Yolanda Davenport (Lion House Cookbook)
½ cup chopped onions
1/4 cup butter or margarine
1/4 cup flour 1 quart milk
1 ½ T cornstarch 1 quart chicken stock
½ t Paprika 3/4 cup diced carrots cooked
½ t. salt 3/4 cup diced celery
1/4 t. pepper 1 cup shredded sharp cheddar cheese
1/4 cup chopped parsley
Saute’ onion in melted butter until transparent but not brown (5-10 minutes). Add flour, cornstarch, paprika, salt and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley. Amount of vegetables may be increased if thicker soup is desired. Makes 10 one cup servings.
½ cup chopped onions
1/4 cup butter or margarine
1/4 cup flour 1 quart milk
1 ½ T cornstarch 1 quart chicken stock
½ t Paprika 3/4 cup diced carrots cooked
½ t. salt 3/4 cup diced celery
1/4 t. pepper 1 cup shredded sharp cheddar cheese
1/4 cup chopped parsley
Saute’ onion in melted butter until transparent but not brown (5-10 minutes). Add flour, cornstarch, paprika, salt and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley. Amount of vegetables may be increased if thicker soup is desired. Makes 10 one cup servings.
Hamburger Soup
entry by LuAnn Webster
1 lb hamburger
1 onion, chopped
brown together, then add to following
In large kettle, about 6 qts, combine:
2 cans cream soup *see note
4 c tomato juice, can use tomato sauce or paste with water
1 c water
2 Tlb brown sugar
salt & pepper to taste
2 c grated carrots
3 c grated potatoes
do not add milk (will curdle)
Stir constantly until bubbles lots and thickens. Add more water if to thick.
*cream soup
3 cups instant powdered milk
3 Tlb corn starch
4 cups hot water
chicken bouillon to taste, about 1 Tlb
(you can add celery salt or chopped celery or chopped mushrooms for different soup taste.)
I use this for any recipe that uses cream soup.
1 lb hamburger
1 onion, chopped
brown together, then add to following
In large kettle, about 6 qts, combine:
2 cans cream soup *see note
4 c tomato juice, can use tomato sauce or paste with water
1 c water
2 Tlb brown sugar
salt & pepper to taste
2 c grated carrots
3 c grated potatoes
do not add milk (will curdle)
Stir constantly until bubbles lots and thickens. Add more water if to thick.
*cream soup
3 cups instant powdered milk
3 Tlb corn starch
4 cups hot water
chicken bouillon to taste, about 1 Tlb
(you can add celery salt or chopped celery or chopped mushrooms for different soup taste.)
I use this for any recipe that uses cream soup.
A-27 Soup Base
entry by Toni Phillips
1 large cabbage (shred and let stand)
3 qt carrots (diced)
2 bunches celery
6 onions
3 red peppers
3 green peppers (Potatoes may be substituted for peppers)
4 1/2 qt tomatoes or juice
1 tsp pepper
1/2 c salt
4 qt water
Combine ingredients, boil 1 hour. Put 1 T catsup in bottom of each bottle. Place cooked mixture in bottles. Process for 20 minutes in water bath or in pressure cooker for 10 minutes at 10# pressure. When serving soup:brown hamburger and add 1 c consomme for each qt of soup mix.
1 large cabbage (shred and let stand)
3 qt carrots (diced)
2 bunches celery
6 onions
3 red peppers
3 green peppers (Potatoes may be substituted for peppers)
4 1/2 qt tomatoes or juice
1 tsp pepper
1/2 c salt
4 qt water
Combine ingredients, boil 1 hour. Put 1 T catsup in bottom of each bottle. Place cooked mixture in bottles. Process for 20 minutes in water bath or in pressure cooker for 10 minutes at 10# pressure. When serving soup:brown hamburger and add 1 c consomme for each qt of soup mix.
Chicken Cheese Chowder
entry by Martha Tew
5 cups chicken broth
1 cup diced onion
1 cup shredded carrot
1.5-2 cups cooked chicken diced
1 cup diced celery
1 cup diced potatoes
1/4 cup butter
1/2 lb. Velveeta Cheese cubed
Cook vegetables in broth and butter until tender. Make thickening from 3/4 cup flour and water. Thicken soup, stirring a short time. Add chicken and cubed cheese. Stir until cheese melts. Add a little salt & pepper if needed. Makes 4 quarts, leftovers also freeze well.
5 cups chicken broth
1 cup diced onion
1 cup shredded carrot
1.5-2 cups cooked chicken diced
1 cup diced celery
1 cup diced potatoes
1/4 cup butter
1/2 lb. Velveeta Cheese cubed
Cook vegetables in broth and butter until tender. Make thickening from 3/4 cup flour and water. Thicken soup, stirring a short time. Add chicken and cubed cheese. Stir until cheese melts. Add a little salt & pepper if needed. Makes 4 quarts, leftovers also freeze well.
Cream of Broccoli Soup
entry by Maren Stafford
4 cups chicken broth
1 (10 3/4-ounce) package frozen chopped broccoli
1/2 cup butter or margarine
2 cups milk
1/4 cup shredded cheese
1/4 cup shredded bacon
1. Mix broth and soup in a large saucepan. Bring to boil over medium-high heat. Add broccoli; return to a boil and reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender.
2. Heat butter in a medium skillet over medium heat; add onion. Saute until tender, about 5 minutes. Add flour. Cook for 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes.
3. Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheese & shredded bacon. Serves 6.
Hint: You can also mix this tasty soup with shredded leftover chicken. Place in a casserole dish and bake at 350 for 30 minutes for a great chicken entre.
4 cups chicken broth
1 (10 3/4-ounce) package frozen chopped broccoli
1/2 cup butter or margarine
2 cups milk
1/4 cup shredded cheese
1/4 cup shredded bacon
1. Mix broth and soup in a large saucepan. Bring to boil over medium-high heat. Add broccoli; return to a boil and reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender.
2. Heat butter in a medium skillet over medium heat; add onion. Saute until tender, about 5 minutes. Add flour. Cook for 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes.
3. Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheese & shredded bacon. Serves 6.
Hint: You can also mix this tasty soup with shredded leftover chicken. Place in a casserole dish and bake at 350 for 30 minutes for a great chicken entre.
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