#3798 - Chicken Mac and Cheese

(by Shirley McNevich)

3 cups raw elbow macaroni
2 TBSP olive oil
salt
pepper
1lb. boneless/skinless chicken breasts
11oz. frozen mixed vegetables (thawed and drained; your choice of type of vegetable mixture)
3 TBSP butter
3 TBSP butter
2 cups milk
1 1/2 tsp. onion salt
3 cups shredded cheddar cheese
1 - 10.75oz. can Campbell's cream of chicken soup
1/2 tsp. garlic salt
1/2 tsp. fresh ground black pepper
4-5 slices buttered bread

Cook macaroni in salted water according to box directions--drain but DO NOT rinse. Spread the drained macaroni evenly in the bottom of a greased 9 x 13 glass baking dish. Salt and pepper both sides of the chicken, then cut it into bite sized pieces. In a skillet over medium heat add the olive oil and chicken pieces--cook/stir until chicken is browned and no longer pink. Spread the cooked chicken pieces over the drained macaroni. Spread the thawed/drained vegetables over the chicken. In the skillet you used for the chicken add 3 TBSP butter--melt over medium heat. Slowly add the flour while whisking--whisk until mixed with the melted butter. Slowly add milk while whisking. Add onion salt, 2 cups of the shredded cheese and the soup--whisk over medium heat until mixed and smooth. Evenly pour the hot cheese mixture over the vegetables/chicken. Sprinkle 1 cup shredded cheddar cheese over the top. Sprinkle the garlic salt and pepper over the cheese. Cut the buttered bread into 1" pieces and spread them all over the cheese (if you don't have enough, butter extra bread and cut into 1" pieces--enough so the whole top is covered). Bake at 375 degrees 30-35 minutes or until heated through and bread pieces are nice and brown.

#3796 - St. Patrick's Day Dip

(by Shirley McNevich)

1/2 cup mayo
1/2 cup Breakstone's sour cream
1 tsp. dried or fresh dill weed
1 tsp. Lawry's seasoning salt
1/4 tsp. onion salt
1/2 tsp. Worcestershire sauce
1 TBSP dried or fresh minced onions
1 TBSP fresh or dried chopped parsley
1 large green bell pepper
good quality crackers and/or assorted fresh vegetables

In a bowl add mayo and sour cream--stir well. Add dill weed, seasoning salt, onion salt, Worcestershire sauce, minced onions and parsley--stir to mix. Cover and refrigerate until cold. When ready to serve, slice off the top of the green bell pepper and scoop out/discard the insides. Fill the empty green bell pepper with the dip mixture, place it in the center of a serving dish, and arrange crackers and/or vegetables around it.

#3319 - Multi Potato Salad

(by Shirley McNevich)

1 large sweet potato
3 red potatoes
3 russet potatoes
1 cup mayo
2 TBSP white sugar (more if you wish)
1 TBSP white vinegar (more if you wish)
1 tsp. salt
3/4 tsp. dill weed
onion salt (optional--your choice of amount)

Wash, peel and cube the russet potatoes. Wash and cube the red potatoes (do NOT peel). Wash, peel and cube the russet potatoes. Place all of the potatoes and 1 tsp. salt in a pot--add enough water to cover all of the potatoes. Bring the water to a boil over medium heat. Once boiling, turn heat back to low and cook until all potatoes are fork tender. Drain but do NOT rinse, then cool to room temperature. In a separate bowl add mayo, white sugar, dill weed and onion salt--stir until mixed. Taste--if you want it more sour, add more white vinegar and stir again. If you like it more sweet, add a little more white sugar and stir again. Add more salt if necessary--stir again. Pour the mayo mixture over the cooled potatoes--used a wooden spoon to toss/stir until potatoes are covered with the mayo mixture (it's ok if the sweet potato pieces don't hold up). Cover the bowl and refrigerate overnight before serving.

#2810 - Cheddar Cheese Bread

(by Shirley McNevich)

2 cups flour
4 tsp. baking powder
1 TBSP white sugar
1/2 tsp. onion salt
1/2 tsp. oregano
1/4 tsp. ground mustard
1 1/4 cups shredded sharp cheddar cheese
1 beaten egg
1 cup milk
1 TBSP butter (melted)

In a bowl add flour, baking powder, white sugar, onion salt, oregano, ground mustard and shredded cheese--stir until mixed. In a separate bowl add egg, milk and melted butter--stir until mixed. Add the egg mixture to the flour mixture--stir just until moistened. Spread batter into a greased bread loaf pan. Bake at 350 degrees for 45-50 minutes.

#667 - Perogie Casserole

(by Aunt Eileen [Knouse] Carter)

1 cup finely chopped onions
1 cup butter
1 cup small curd cottage cheese OR ricotta cheese
1 egg
1 tsp. onion salt
1 cup mashed potatoes (either homemade or instant prepared according to box directions)
1 cup shredded sharp cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper
9 lasagna noodles (cooked according to package directions and drained)

Sautee the chopped onions in a pan with the butter--set aside. In a bowl add egg and beat it with a fork. Add cottage OR ricotta cheese and onion salt--mix well. In a separate bowl add prepared mashed potatoes, sharp cheddar cheese, salt, and pepper--stir. Spray a cake sized glass baking dish with Pam. Place the first 3 lasagna noodles on the bottom of the baking dish. Add all of the cottage cheese OR ricotta mixture. Add 3 more lasagna noodles on top. Add the mashed potato mixture on top of the lasagna noodles. Add last 3 lasagna noodles. Spread the sauteed onions on top of the last layer of lasagna noodles. Bake (covered with foil) at 350 degrees for 25-30 minutes. Let stand a few minutes before cutting and serving.