#3308 - Hot Chicken Salad

(by Shirley McNevich)

4 cups bite sized cooked chicken pieces OR the same amount of leftover turkey
2 cups diced celery
2 cups 4C fine Italian breadcrumbs
1 cup mayo
1/2 cup milk
1/4 cup chopped onions (optional)
1/2 tsp. black pepper
1 tsp. salt
8oz. grated very sharp cheddar cheese

Spread the breadcrumbs on an UNgreased cookie sheet--bake at 350 degrees for 6-8 minutes or until golden brown. Cool completely. In a large bowl add chicken pieces, diced celery, mayo, milk, chopped onions, salt and pepper--mix well. Add grated cheese and toasted breadcrumbs--stir well. Spread the mixture in a greased glass baking dish. Bake at 350 degrees for 30-45 minutes or until heated through. Serve on bread or rolls.

#3029 - Velveeta Cheese Soup

(by Shirley McNevich)

1/2 cup diced carrots
1/2 cup chopped onions
1/2 cup diced celery
1/2 cup chopped fresh parsley
3 TBSP chicken bouillon cubes
1 cup diced red potatoes
1 cup chopped cooked ham
1 tsp. salt
1/2 tsp. pepper
1 quart water
1 quart whole milk
3/4 cup flour mixed with 3/4 cup milk
1 cup Velveeta cheese (melted)

In a Dutch oven add diced carrots, diced celery, chopped onions, chopped parsley, chicken bouillon cubes, red potatoes, cooked ham, salt, pepper and the water--cook/stir over medium heat until vegetables and potatoes are tender. Add the 1 quart of milk--stir until mixed, then turn heat to simmer. In a bowl add the flour and the 3/4 cup milk--stir until smooth. Pour the flour mixture into the soup mixture--cook/stir until hot and soup thickens. Once thickened, add the melted Velveeta cheese--cook/stir until hot and smooth.

#2342 - Cheeseburger Soup

(by Shirley McNevich)

1/2 lb. ground chuck
1/2 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried parsley flakes
4 TBSP butter
3 cups chicken broth
4 cups diced red potatoes (wash and peel before dicing)
1/4 cup flour
8oz. Velveeta cheese (cubed)
1 1/2 cups milk
1/4 cup Breakstone's sour cream

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until browned, then set aside. In a separate skillet add 1 TBSP butter, shredded carrots, diced celery and parsley flakes--saute until carrots are tender. In a Dutch oven add the beef mixture, the carrot mixture, chicken broth, diced potatoes--cook/stir until boiling. Reduce heat to simmer--simmer until potatoes are tender. In a skillet add 2 TBSP butter--melt. Add flour--cook and stir until bubbling. Add flour mixture to soup--stir until mixed. With heat still on simmer add cubed cheese and milk to the Dutch oven--cook/stir until cheese is melted. Remove from heat--add sour cream--stir until mixed. Add extra salt and pepper to your taste if necessary.

#2341 - Balsamic Pasta Salad

(by Shirley McNevich)

8oz. small pasta sells (cooked and drained according to box directions)
2 cups frozen peas
1 cup diced celery
1/2 cup chopped red bell peppers
1/4 cup chopped onions
2/3 cup mayo
1 TBSP (or more) balsamic vinegar
1 tsp. dried basil
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper

Cook pasta according to box directions--during the last 3-4 minutes of cooking the pasta, add the frozen peas to the cooking pasta. When pasta is done, drain the pasta/peas. In a bowl add mayo, balsamic vinegar, basil, mustard, salt and pepper--mix with a whisk until well blended. In a separate bowl add the pasta, peas, celery, red bell peppers and onions--toss to mix. Pour the mayo mixture over the pasta mixture--toss to coat. Cover and refrigerate until cold.

#853 - Seafood Salad Croissant Sandwiches

(by Shirley McNevich)

1/2 lb. pre-cooked lump crab meat (OR imitation crab meat)
1 cup pre-cooked baby shrimp
1 cup diced celery
1/2 cup Hellmann's mayo
1/4 cup diced green onion
1 TBSP lemon juice
3 hard boiled eggs (peeled, washed and chopped)
Croissants

Flake the crab meat into a bowl. Add the shrimp, celery, mayo, green onion, lemon juice and chopped eggs--stir until mixed. Refrigerate at least a few hours, then serve with lettuce on croissants or bagels. If you use real crab meat, don't keep it too long or it will spoil.

#807 - Baked Mashed Potatoes

(by Shirley McNevich)

4 TBSP butter
2 diced celery ribs
1 diced onion
4 cups red potatoes (washed, peeled and cubed)
1/2 cup milk
2 beaten eggs
2 slices bread
1/3 cup Breakstone's sour cream
1/2 cup shredded cheddar cheese (optional)
salt and pepper (to your taste)

In a skillet add 2 TBSP butter, diced celery and chopped onion--cook on medium heat until celery and onions are tender--set aside. Add water to a pot with 1 tsp. salt and the cubed red potatoes--bring water to a boil, then cook until potatoes are tender--drain. Place drained potato cubes in a bowl and mash with a potato masher. Add the milk and stir. Add the beaten eggs, celery/onions, and sour cream--stir well. Remove the crust from the bread and break both slices into small pieces--add the bread pieces to the potato mixture--stir. Add salt and pepper to your taste--stir. Scoop the entire mixture into a greased 1.5 quart casserole dish. Place the remaining 2 TBSP butter on the top. Bake uncovered at 350 degrees for 35 minutes, then remove from oven and sprinkle the shredded cheddar cheese on top. Return to oven and bake 10 more minutes.

#256 - Cranberry Relish

1 cup white sugar
1 cup water
12 oz. fresh or frozen cranberries
1 - 3oz. package raspberry Jell-O
1/2 cup coarsely chopped walnuts
1 - 8oz. can Dole crushed pineapple, drained
1/2 cup diced celery

In a large pot, dissolve sugar in water and bring to a boil. Add cranberries, stir and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop. Remove from heat. Stir in Jell-O until completely dissolved--the Jell-O will thicken the mixture. Cool completely. Add walnuts, crushed pineapple and celery--stir well. Refrigerate 24 hours.