Turkey Tetrazzini

For Topping:
3 Sister Schuberts Dinner Yeast Rolls, defrosted and coarsely crumbled
1/2c grated or shaved Parmesan cheese
2 Tbsp. parsley
3 Tbsp. olive oil
1 tsp Italian herb blend

For Filling
One 16oz pkg Reames Noodles, cooked, drained, and rinsed
2 tsp vegetable oil
1 c. chopped onion
1 c. diced yellow squash
1 c. peas, defrosted
3 c. diced cooked turkey meat
2 c. prepared Alfredo sauce
1/2 c. grated Parmesan cheese

Preheat oven to 350.  Butteer a 9x13 inch dish. For topping combine all ingredients and set aside. For filling, heat oil in saute pan, add onions and cook for 3 to 4 minutes or until they are soft. Add yellow squash and saute for 3 or 4 minutes. Transfer to large bowl, add remaining ingredients and toss gently.  Place mixture into prepared pan. Cover with topping and bake for 30 to 35 minutes or until thoroughly heated. Serve.

Serves 10
Prep Time 20 minutes
Cook Time 1 hour

Green Bean Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup 

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

 

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Green Chili Artichoke Dip

1 (14 oz.) can artichoke hearts, chopped finely
1 (4 oz.) can green chiles, chopped and drained
1/2 c. Parmesan cheese, grated
1/2 c. Monterey Jack cheese, grated
1 c. mayonnaise

 

Combine all ingredients and bake at 350 degrees for 20 minutes. Serve with tortilla or corn chips.

Mashed Potatoes and Onions (taken from Smart Balance ad)

2 1/2 pounds potatoes, peeled and sliced
1 1/2 points yellow onion (I think that might be a typo on the recipe I am pulling this from. Pints, maybe? Never heard of using that measurement for onions before. I say add the amount of onions you want to taste. :))
1/4 cup Smart Balance Fat-Free Milk
1/2 cup Smart Balance Buttery Spread
1 tsp salt
1/2 tsp black pepper
1/4 cup finely chopped fresh parsley

1. In a 4 quart saucepan, bring 2 quarts hot tap water to a boil over high heat.
2. Add the potatoes and onions, return to a boil, reduce heat, cover tightly and simmer 14 minutes or until potatoes and onions are tender.
3. Drain well in colander. Add the potato mixture, plus the other ingredients to the saucepan and use a potato masher or electric mixer to mash until smooth.

Makes 8- 3/4 cup servings

Spiced Pumpkin Dump Cake

from an Anonymous submission:

350 degree oven/9x13 baking dish

1 can of pumpkin (14-16 oz=smaller sized can)
1 box of yellow cake mix
1 tbsp (yes, tablespoon) of powder ginger
1 tbsp ground cinnamon
2 teaspoon nutmeg
1 container of white icing

Mix pumpkin, cake mix and spices thoroughly then spread evenly in your baking dish. Bake following the time on your cake mix box. Allow cake to cool then spread icing. Enjoy!

Goulash

1.5 lbs ground beef
macaroni (shape of choice)
1 can (28oz) of whole tomatoes
1 small chopped onion
celery seed
Worcestershire sauce
tomato juice
salt and pepper (or use garlic salt instead of reg salt)
1 can mushrooms, drained

Fry burger and onion until done. Drain grease. Make sure you have the macaroni cooking!  Add the rest of the ingredients. Let simmer until macaroni is done then mix all together. You can test it while it is cooking to see what else you want to add.

Beef Stew

1 1/2 lb Beef Stew meat
1/4  cup onion, finely diced
1 Tbsp butter or olive oil
4 cups beef broth
2 stalks celery, chopped
1 small pkg frozen carrots
1 russet potato, chopped into bite size pieces
1 cup frozen pearl onions
Flour-and-water slurry
Salt and pepper, to taste

Brown the meat and diced onions in in butter or olive oil over medium heat until meat is browned and onions are translucent. Cover meat with broth, bring to boil, then simmer over low heat for a few hours. Add celery, carrots, potato and pearl onions and simmer over medium heat.  Meanwhile, whisk 1 or 2 tablespoons of flour into approx. 1 cup water to make a slurry. Slowly add the slurry to the stew, constantly stirring until you reach desired thickness. Season with salt and pepper. Refrigerate any leftovers.

Unstuffed Pepper Bake

1 lb ground beef

1/3 cup frozen chopped onions

1 1/2 cups Tri-color peppers (one green, one yellow, one red) diced (approx 1 1/2 peppers)

2 garlic cloves, minced (or 1/2 tsp garlic powder)

1/2 tsp salt

1/4 tsp ground black pepper

1 (14.5 oz) can petite diced tomatoes, drained

1 1/2  cups instant white or brown rice

1 tsp Worcestershire Sauce

1 tsp Italian Seasoning

1 (8 oz) pkg. finely shredded sharp cheddar cheese, divided

1 (15 oz) can tomato sauce

Preheat oven to 375

Saute ground beef, onions, peppers and garlic for 10 minutes, or until beef is browned and vegetables are tender. Drain off excess fat and season with salt and pepper. 

Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat; stir in 1 cup of cheese. 

Spread mixture evenly into a 13x9 inch baking dish and top with tomato sauce and remaining cheese.

Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly.  Let stand 5 minutes before serving. 

Store any leftovers in the refrigerator. Serves 4-6

Chocolate Cake

Preheat Oven to 350.

1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs well beaten
2 cups applesauce
2 tsp vanilla
1 1/2 cups chopped pecans
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Melt butter and chocolate; let cool some.

Stir in sugar, eggs, applesauce, vanilla and pecans. Add flour, baking powder, baking soda, and salt. Pour into two greased and floured 8" square pans.  Bake for 35-40 min.

Million Dollar Fudge

1 can evaporated milk
1/4 lb (1 stick) butter
4 1/2 cups sugar
12oz chocolate chips
1 giant plain Hershey bar (broken into pieces)
1-7oz jar marshmallow creme
1/2 tsp vanilla

Bring evaporated milk, butter and sugar to a boil. Boil for 6 min, stirring well. Remove from heat and add chocolate chips, vanilla, Hershey bar. Mix well, then add marshmallow creme. Stir until will mixed.

Pour into 2 greased jelly roll pans. Use butter to grease pans.

Peanut Butter Honey 'n Oatmeal Cookies

Taken from Skippy PB advertisement

2 cups quick-cooking oats
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup Shedd's Spread Country Crock Spread (or your choice butter/margarine)
1 cup Skippy Natural Creamy Peanut Butter Spread with Honey
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1/2 cup golden or regular raisins (optional)
1/2 cup chopped pecans

1. Preheat oven to 350.  Combine oats, flour, baking powder, baking soda and salt in small bowl; set aside.
2. Beat Shedd's Spread Country Crock Spread with Skippy Natural Creamy Peanut Butter Spread with Honey in large bowl with wire whisk until smooth. Beat in sugars, then eggs until blended. Beat in flour mixture just until blended, then stir in raisins and pecans. Chill 30 minutes.
3. Drop dough by rounded tablespoonfuls, 2 inches apart on ungreased baking sheets.
4. Bake 13 minutes or until golden.  Remove cookies to wire rack and cool completely.

Buettner Chili

1 lb. ground beef or turkey

2 onions, chopped

4 cloves garlic, chopped

2  - 14 oz cans, diced tomatoes, undrained

1 - 15 oz can tomato sauce

1 tbsp chili powder

1 tsp ground cumin

½ tsp ground oregano

½ tsp salt

1/8 tsp pepper

¼ tsp cayenne pepper

2 - 15 oz cans kidney beans, rinsed and drained

2 tbsp corn starch

¼ cup water

4 Serrano peppers

Cook ground beef or turkey in heavy skillet until browned. Drain. Mix all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours, or until vegetables are tender. Turn heat on high. Mix cornstarch and water until smooth, and then add to chili. Stir well and cook uncovered for 15 minutes or until slightly thickened. Makes 8 adult servings. Enjoy.

Mediterranean Chicken Wrap

1/2 boneless chicken breast
1/2 cup Italian dressing
1 wrap (any brand/flavor/etc)
3 Tbsp hummus
2 romaine lettuce leaves
2 large tomato slices (optional)
sprinkle of shredded cheese (flavor optional)

Marinate chicken in Italian dressing. Grill or fry chicken thoroughly. Cut chicken into thin slices. Spread hummus on wrap. Place lettuce, tomato, cheese and chicken on top of hummus. Roll and enjoy!

Original Chex Party Mix (taken from chex mix ad in paper)

3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup bite-sized pretzels
1 cup garlic-flavor bite-size bagel chips (or regular-size bagel chips broken into 1-inch pieces)
6 Tbsp butter or margarine
2 tsp Worcestershire sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder

1.  In large microwave bowl, mix cereals, nuts, pretzels and bagel chips; set aside.  In small microwave bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Start to finish: 15 minutes
Makes 24 servings (1/2 cup each)

Pumpkin Pie - taken from Libby's

1.5 cups sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ginger
1/2 tsp. ground cloves
4 large eggs
1 can (29 oz) Libby's 100% Pumpkin
2 cans 12 fl oz Carnation Evaporated Milk
2 unbaked 9 inch deep dish pie shells.

Mix sugar, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shells.

Bake in pre-heated 425 degree oven for 15 minutes. Reduce temperature to 350 and bake 40-50 minutes or until knife inserted in middle comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.