#2406 - Ham and Cheese Rolls

(by Shirley McNevich)

2 cups Bisquick
1/2 cup water
1 1/2 TBSP French's yellow mustard
6oz. thinly sliced cooked ham
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1 - 4oz. can mushroom stems and pieces (drained)

In a bowl add Bisquick and water--stir until dough forms. Smooth the dough into a ball, flour your counter, flour the dough and knead the dough 15 times. Roll the dough into a large rectangle. Spread the mustard over the dough. Spread the ham over the mustard. Sprinkle the shredded cheddar cheese over the ham. Sprinkle the chopped onions over the cheese. Sprinkle the mushroom pieces over the chopped onions. Start on one of the long sides of the dough and tightly roll the dough and pinch the edge shut. Wrap the dough and refrigerate the dough 1 hour. Preheat oven to 400 degrees. Remove from refrigerator, unwrap, and cut the dough into 12 equal pieces. Place the pieces flat on greased cookie sheets. Bake at 400 degrees for 20-25 minutes or until golden brown.

#2157 - Corn Clam Chowder

(by Shirley McNevich)

2 or 3 medium red potatoes (diced)
1 medium onion (chopped)
1/2lb. bacon
2 - 15oz. cans crushed corn
2 - 10oz. cans clams (drained)
2 - 8oz. cans mushroom pieces (drained)
2 cups milk
2 TBSP butter
pepper (to your taste)
salt (as necessary and described below)

In a pot add diced potatoes, 1/2 tsp. salt and chopped onions--cover them with water and cook until tender--drain and set aside. Fry the bacon, break it into bite sized pieces and add it to the potatoes (do NOT stir). In a Dutch oven add crushed corn, drained clams, drained mushroom pieces, milk, butter, and potato/onion/bacon mixture--stir and turn heat to medium. Cook/stir until hot. Add pepper--stir. Add salt if necessary--stir. Serve as soon as the soup is hot.

#2109 - Swiss Burgers

(by Shirley McNevich)

1lb. ground chuck
salt
pepper
1 onion (chopped)
1 - 10oz. can mushrooms (drained)
3 - 10.75oz. cans Campbell's tomato soup
1 can water (use empty soup can to measure)

Form the ground chuck into four hamburger patties. Salt and pepper each side of each burger patty. Spray a skillet with Pam. Place patties in the skillet--turn heat medium. Brown the burger patties on both sides, then add the drained mushrooms and chopped onions--turn heat to simmer, and simmer until burgers are done to your liking (if they get too dry while simmering, add a few tablespoons of water). In a Dutch oven add tomato soup and 1 can of water--stir. Remove onions and mushrooms from the skillet and add them to the tomato soup mixture--stir. Carefully place cooked hamburgers into the soup mixture. Put the lid on the Dutch oven and bake at 375 degrees for 30 minutes, then turn the burgers and bake 30 minutes longer. Serve hamburgers on rolls. Use a slotted spoon to add some of the mushrooms and onions to the top of each burger.

#1421 - Fried Cabbage

(by Joyce Ann Schirmacher - friend)

1/2 lb. bacon (cut into small pieces, fried until crisp)
1 TBSP of the bacon drippings
1 small head of cabbage (shredded or finely chopped)
1 cup chopped celery
1 green bell pepper (chopped)
salt and pepper to taste
1 small can mushrooms (do NOT drain)
1/2 cup finely chopped onions

In a greased skillet fry the bacon pieces--fry until crisp. Measure 1 TBSP of the bacon drippings--set aside. Drain the rest of the bacon and leave the drained bacon in the skillet. Add the 1 TBSP bacon drippings, cabbage, celery, green pepper, salt, pepper, mushrooms/juice, and onions to the bacon--stir--put a lid on the skillet and cook it on low heat for 10 minutes (stir occasionally). If cabbage is not done to your liking, replace lid and cook longer.

#1370 - Six Way Casserole

(by Shirley McNevich)

1 - 5.5oz. can Carnation evaporated milk (not condensed)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 10.75oz. can Campbell's chicken and rice soup
1 - 8oz. can mushrooms in liquid (do not drain)
1 can chow mein noodles
2 cups (or more) cooked chicken or turkey (cut into bite sized pieces)
2 slices buttered bread

Grease a casserole dish--set aside. In a large bowl add evaporated milk and cream of mushroom soup--stir. Add the can of mushrooms and its liquid--stir. Add chicken and rice soup--stir. Add chicken or turkey pieces and chow mein noodles--stir. Pour the mixture into the greased casserole dish. Cut the buttered bread into bite sized pieces and spread them evenly on top of the casserole. Bake uncovered at 350 degrees for 45 minutes or until hot.

#848 - Puffed Pastry Chicken

(by Shirley McNevich)

1 - 10oz. box Pepperidge Farms frozen puff pastry shells (NOT sheets)
2 TBSP butter
1lb. skinless, boneless chicken breast (cut into strips)
1 1/2 cups broccoli florets
1 1/2 cups sliced mushrooms
1 - 10.75oz. can Campbell's condensed cream of chicken soup
1/4 cup milk
1 OR 2 TBSP Dijon mustard

Prepare the puff pastry shells according to package directions. Cut chicken into strips. In a skillet over medium heat add 1 TBSP of the butter--add chicken pieces and cook until browned. Set chicken aside, but use the same skillet--add the other 1 TBSP butter and cook the mushroom and broccoli over medium heat until all of the liquid is gone. Turn heat down to low. In a bowl add soup, milk and mustard--stir. Pour soup mixture in with the mushrooms and broccoli--turn heat back to medium and stir. Add chicken strips to the skillet mixture--stir. Heat until hot and all ingredients are done to your liking. Place a puff pastry shell on each plate and spoon soup mixture over the top of each.

#643 - Sunday Chicken

(by Ryan Unger - friend)

2 lbs. boneless, skinless chicken cut into strips
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup apple juice OR apple cider
1 TBSP Worcestershire sauce + 1 tsp. Worcestershire sauce
3/4 tsp. salt
1/3 cup chopped onion
1 - 3oz. can of mushrooms (drained)
paprika for sprinkling

Spray a baking dish with Pam. Pour a small amount of the apple juice (or cider) in the bottom of the dish. Place the chicken strips on the bottom of the baking dish. In a bowl add cream of chicken soup, the rest of the apple juice (or cider), the 1 TBSP and 1 tsp. Worcestershire sauce, salt, chopped onions and drained mushrooms--stir until mixed. Pour the soup mixture evenly over the chicken. Sprinkle the top of the chicken pieces with paprika to your taste. Place baking dish on a cookie sheet (to catch drips) and bake uncovered at 350 degrees for 1 hour--after 30 minutes of baking, baste the chicken with the soup mixture and turn each piece and sprinkle more paprika over the chicken strips to your taste.

#635 - Skillet Chicken Divan

(by Shirley McNevich)

6oz. uncooked spaghetti (broken in thirds)
1/4 cup butter
2 cups small broccoli florets
1 cup sliced fresh mushrooms
1 1/2 cups milk
2 TBSP flour
2 cups cheddar cheese (cubed)
1 - 9oz. package frozen pre-cooked chicken pieces (thawed)

Break spaghetti into thirds and cook spaghetti according to box directions--drain and keep warm. In a 12" skillet melt the butter until sizzling. Add broccoli and mushrooms--stir and cook over medium heat until vegetables are tender. Remove vegetables from skillet--set them aside in a bowl. In a separate bowl add the milk and flour--stir until smooth. Add the milk mixture to the empty skillet--cook and stir over medium heat until it comes to a boil. Boil for 1 minute. Take out 1 cup of cheese cubes and set aside--add the other cup of cheese cubes to the skillet with the milk/flour. Stir and cook until cheese is melted. Add the hot drained spaghetti, broccoli, mushrooms and thawed chicken pieces to the skillet with the melted cheese/flour/milk mixture. Cook until heated through, then stir in remaining cup of cheese cubes and continue cooking/stirring until cheese is melted and chicken is hot and cooked to your preference.

#498 - Italian Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 minced garlic clove (optional)
1 - 16oz. can Hunt's tomato sauce
1 - 4oz. can chopped mushrooms (drained)
1 tsp. white sugar
1/2 tsp. oregano
1/2 tsp. basil
2 cups Bisquick
1/2 cup milk
1 egg
8 slices provolone cheese
1/4 cup Parmesan cheese

In a skillet, brown beef, chopped onion, salt, pepper and minced garlic--drain and return to skillet. Add tomato sauce, mushrooms, sugar, oregano and basil to the browned beef--stir and heat until boiling. Reduce heat and simmer for 10 minutes. In a bowl, add egg and beat, then add milk and Bisquick--stir to form dough. Spread 1/2 of the dough in a greased square baking dish, then add a layer of 4 cheese slices. Spoon beef mixture over the top of the cheese, add remaining cheese slices on top of the beef mixture. Sprinkle Parmesan cheese over the top of the cheese slices. Drop remaining dough by spoonsful on top of the cheese. Bake at 400 degrees for 20 minutes until slightly browned.

#341 - Chicken Skewers

(by Shirley McNevich)

3/4 cup soy sauce
1/4 cup white sugar
1 TBSP vegetable oil
1/4 tsp. garlic powder
1/2 tsp. ground ginger
2 skinless, boneless chicken breast halves cut into 1" pieces
6 green onions, cut into 1" pieces
8oz. fresh mushrooms
wooden skewers

In a mixing bowl, combine soy sauce, white sugar, vegetable oil, garlic powder, and ginger. Stir in chicken and onion, then allow to marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken, onion, mushroom and another chicken piece. Place on a broiler rack. Broil 5" from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately.

#260 - Homemade Stromboli

(by Shirley McNevich)

1 loaf frozen bread dough
2 tsp. Worcestershire sauce
2 tsp. French's mustard
3/4 lb. cooked ham (chipped)
1/2 lb. shredded mozzarella cheese
1/3 lb. sliced pepperoni
fresh onions (chopped) - optional
green peppers (chopped) - optional
mushrooms (sliced) - optional
oregano
garlic salt
butter

Allow dough to rise as directed on bread dough package. Roll out the dough to about 8" by 10". Mix mustard and Worcestershire sauce in a small bowl--use a pastry brush to brush the top of the dough with the mustard mixture. Add a layer of ham, then a layer of cheese, then a layer of pepperoni on the dough--keep layering and insert onions, green peppers, and mushrooms as desired. Sprinkle the last layer with oregano and garlic salt. Fold dough over and seal with water so it is half moon shaped. Place the seam side of the stromboli down on a greased pan. Brush top with melted butter and sprinkle with oregano and garlic salt. Cut slits in the top of the dough but don't cut all the way through to the filling layer. Bake at 400 degrees for 5 minutes, then reduce heat to 350 degrees and bake for 15-20 minutes longer or until browned.

#250 - Ham and Mushroom Casserole

(by Shirley McNevich)

2 TBSP butter
1 cup sliced fresh mushrooms
2 - 10.75oz. cans Campbell's cream of mushroom soup
3/4 cup milk
1 1/2 cups cooked ham (cubed)
6 hard boiled eggs (sliced or quartered)
toast or Chinese noodles

Sautee the mushrooms in the 2 TBSP butter for 5 minutes. In a saucepan, heat mushroom soup and milk together--when it's hot, add and stir in the sauteed mushrooms, cubed ham--cook for a few minutes until entire mixture is hot. Add the sliced hard boiled eggs last. Serve over toast or Chinese noodles.