CHINESE SALAD





1 lg. pkg. cole slaw mix (finely shredded)


2 bunches green onions (tops and all)


1.c. sunflower seeds


1 c. slivered almonds


2 pkgs. Raman Noodle Soup packets (chicken)


mix up to the almond stage





then mix in : 3/4 c. oil


1/2 c. sugar


1/2 c. vinegar


seasoning packets from noodles.....mix well...pour over salad...


about 5 min. before serving crunch up the noodles before


serving.......yum yum





ENJOY!!!!!

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Ingredients





Pace Foods


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Beech-Nut®


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1 (16 ounce) package lasagna noodles


1 pound cooked salad shrimp


1 pound fresh crab meat


3 tablespoons butter


3 tablespoons all-purpose flour


3 cups milk


1 cup grated Parmesan cheese


5 cups shredded mozzarella cheese




Directions


1 Cook lasagna noodles in a large pot of boiling salted water until al dente. Drain well.


2 Preheat oven to 350 degrees F (175 degrees C).


3 In a medium size saucepan over medium heat melt butter or margarine, stir in flour and let flour brown slightly. Stir in milk, stirring constantly until sauce thickens. Add the parmesan cheese to the sauce and stir well.


4 In a 9x13 baking pan spread a thin layer of white sauce, followed by a layer of cooked lasagna noodles. Place 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup mozzarella cheese on top of the lasagna noodles. Repeat three times, making four layers. Top the final layer with sauce and remaining mozzarella cheese. Bake for 45 minutes or until top is brown.




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Chicken and Broccoli Lasagna














4 tablespoons butter


4 tablespoons flour


2 cups milk


1 cup chicken broth


3 eggs


1/2 cup parmesan cheese


lasagna noodles


2 tablespoons butter


1 cup chopped onion


1 teaspoon minced garlic (2 cloves)


1 1/2 cups diced chicken


1 bag frozen broccoli cuts (2 cups)


1/4 cup parsley


2 cups mozzarella -- grated


1/4 cup parmesan cheese


1/2 teaspoon salt


1 pinch nutmeg & ground red pepper





Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth.


Cook, stirring constantly, until thick. Beat eggs in separate bowl, add


small amount of sauce; then combine egg mix with all sauce. Stir in cheese


and seasonings.





Cook noodles. Sauté chicken in butter with onion and garlic. Stir in


broccoli, cook 5 min. until tender. Add seasonings.





Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken. Repeat. Finish


with cheese. Freeze. Bake 350° for 50 min, until bubbly.


ENJOY!!!

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going to give this one a try minus the chicken chunks.. thinks that my friends in the 100 acre woods might like it..


Ehor

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Chicken and Broccoli Lasagna














4 tablespoons butter


4 tablespoons flour


2 cups milk


1 cup chicken broth


3 eggs


1/2 cup parmesan cheese


lasagna noodles


2 tablespoons butter


1 cup chopped onion


1 teaspoon minced garlic (2 cloves)


1 1/2 cups diced chicken


1 bag frozen broccoli cuts (2 cups)


1/4 cup parsley


2 cups mozzarella -- grated


1/4 cup parmesan cheese


1/2 teaspoon salt


1 pinch nutmeg & ground red pepper





Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth.


Cook, stirring constantly, until thick. Beat eggs in separate bowl, add


small amount of sauce; then combine egg mix with all sauce. Stir in cheese


and seasonings.





Cook noodles. Sauté chicken in butter with onion and garlic. Stir in


broccoli, cook 5 min. until tender. Add seasonings.





Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken. Repeat. Finish


with cheese. Freeze. Bake 350° for 50 min, until bubbly.


ENJOY!!!

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BLACK-EYED PEAS AND SAUSAGE




* 1lb white onions, chopped


* 1 bunch green onions, chopped


* 1 green pepper, chopped


* 2 cloves garlic, minced


* 1/2 cups parsley, chopped


* 1 1/2 lbs salt pork, boiled once, cut into small pieces


* 1 1/2 lbs. hot smoked sausage, cut into 1/2in pieces


* 1/2 lb dried blackeyed peas, boiled until half done


* 6c water


* 1 1/2 lbs rice




1. Sauté onions, pepper, garlic, and parsley in Dutch oven with 2 tbs olive oil.


2. Add salt meat, sausage, black-eyed peas, and rice.


3. Add water and bring to boil.


4. Mix well, cover, and reduce heat to low.


5. Cook 45 minutes.


6. Remove cover 5-10 minutes before serving.





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Southern Cornbread




1 tablespoon bacon drippings or vegetable oil


¾ cup Martha White Self-Rising Corn Meal Mix


¼ cup Martha White Self-Rising Flour


1 tablespoon sugar


1 egg, beaten


1 cup buttermilk


3 tablespoons vegetable oil




Heat oven to 450 degees F




Grease an 8-inch skillet with bacon drippings and place in oven to heat. In medium bowl, combine corn meal, flour and sugar. Stir in egg, buttermilk and oil; blend well. Sprinkle small amount of corn meal into hot greased skillet. Pour batter into skillet. Bake at 450F for 10 to 15 minutes or until golden brown. Makes 4 to 6 servings.




Note: Recipe may be doubled. Bake in 10 ½ skillet for about 25 minutes. For corn sticks and muffins bake for about 10 to 15 minutes


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Slow Cooker Chicken Parisienne




6 skinless, boneless chicken breast halves


salt and pepper to taste


paprika to taste


1/2 cup dry white wine


1 (10.75 ounce) can condensed cream of mushroom soup


1 (4.5 ounce) can sliced mushrooms, drained


1 cup sour cream


1/4 cup all-purpose flour




Directions


1 Sprinkle chicken breasts lightly with salt, pepper and paprika to taste. Place in slow cooker.


2 In a small bowl combine the wine, soup and mushrooms. Mix well. In a separate small bowl combine the sour cream and flour and mix together; add sour cream mixture to soup mixture and blend together, then pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.


3 Cover and cook on Low setting for 6 to 8




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Steak Chili


This is a great chili, made with steak instead of ground beef. Shredded cheddar cheese is a nice touch to garnish the bowls. You can use round steak or other less expensive cuts of beef, but simmer it longer.





Ingredients:




2 tablespoons vegetable oil


2 cups chopped onion


4 cloves garlic, minced


1 large red pepper, cubed


1 cup chopped celery


1 pound sirloin steak, cut into 1/2 inch cubes


2 tablespoons chili powder


1 teaspoon cumin


1/2 teaspoon leaf oregano


1 can (28 oz.) stewed tomatoes, with juice


1 can (5 1/2 oz) tomato paste


2 cans (19 oz.each) red kidney beans, drained


1 tablespoon lemon juice


2 teaspoons Worchestershire sauce


1/2 teaspoon hot sauce


Salt and pepper







Directions:






In a large saucepan or Dutch oven, heat 1 tablespoon oil, and cook the onion and garlic over medium heat for 5 minutes. Add pepper and celery and cook another 5 minutes, until softened.




Remove vegetables from the pan. Add the remaining oil, and brown the steak cubes, in batches.




When all the steak has been browned, return the vegetables and steak cubes to the pan, over low heat.




Add the chili powder, cumin and oregano. Cook and stir for one minute.




Add the tomatoes, tomato paste, and kidney beans. Bring to a boil, then reduce heat, cover and simmer for about 45 minutes, until meat is tender.




Stir in lemon juice, Worchestershire sauce, hot sauce, and salt and pepper. Remove from heat. (About 6 servings.)




ENJOY!!!!!

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FRIENDSHIP CAKE








STARTER




12 oz. or 1 cup sugar


28 oz. can peaches, cut up


28 oz. can pineapple, cut up


2 jars or 16 oz. maraschino cherries, cut up


4 packages white cake mix with pudding in the mix


Chopped walnuts


14 large eggs


1 1/2 cups oil




In a large bowl, mix sugar and peaches. Let stand for 10 days, stirring every day. Add pineapple,


mix for 10 days. Add maraschino cherries, mix for 10 days. Drain off all juice. Pour into 12 oz. jars.


Starter to be used 2-3 days. Freeze it.




To fruit add: 2 packages of pudding white cake mix, chopped walnuts.




Mix well.




In a bowl, beat eggs. Add oil. Add 2 more cake mixes to fruit mix. Then combine both.




Grease 4 loaf pans. Bake at 300°F for 1 hour. Then freeze.




Enjoy and Share!!!

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Cheyanne's Cheesecake




make cookie dough crust:


1C. flour


1/4C. sugar


grated rind one lemon


1 egg yolk


1/4C. heavy cream


1/2C. soft butter or margerine




mix flour and sugar .. add remaining ingredients and mix well...chill..roll 1/3 of dough to cover bottom of 9" springform pan...bake in preheated oven (400F) for about 8 min. ... butter sides of pan.. put bottom with baked crust inside and pan ring and latch...let cool... roll remainign dough into 2 strips... 2 1/2" wide and 14 inches long....press onto sides of pan....




filling:


5 pkgs ( 8oz each)cream cheese


1 3/4C. sugar


3T. flour


1/4t. salt


grated rind of one lemon


grated rind of 1/2 orange


5 eggs


2 egg yolks


1/4C. heavy cream




beat cream cheese until soft and smooth...mix sugar..flour and salt...gradually blend into cream cheeses...keeping mixture smooth... add grated lemon and orange rind... add eggs and egg yolks one at a time...beating well after each...blend in cream...pour into prepared pan...bake in preheated oven (475F) for 15 min..reduce heat to a very slow (225F) and bake one hour longer... turn off heat and leave in oven an additional 15 min...


remove from oven let cool on cake rack...then chill...when ready to serve remove sides of pan and top with topping of choice... i decorate mine with whipped cream...


ENJOY!!!!

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