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Bok Choy
Salad
Broccoli Cheese Casserole
Corn Casserole
Hash Brown Potato Casserole
Patti
LaBelle Mac & Cheese
Ranch Potatoes
Three Dollar Cafe Squash
Bok Choy Salad
Source:
Pat Hagedorn (interent)
Ingredients:
2
(3-ounce) packages ramen noodle soup mix
1/2 cup sunflower seeds
3 tablespoons slivered
almonds, chopped
1/2 cup sugar
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons soy sauce
1 bok choy, shredded
6 green onions, chopped
Directions:
Remove
flavor packets from soup mix; reserve for another use. Crumble noodles.
Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch
jellyroll pan.
Bake at 350 degrees for 8 to 10 minutes or until golden brown; set aside.
Bring sugar and next 3 ingredients to a boil in a saucepan over medium
heat. Remove from heat; cool.
Place bok choy and green onions in a large bowl. Drizzle with sugar
mixture. Add ramen noodle mixture, tossing well. Serve immediately.
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Broccoli & Cheese
Casserole
Source: Marie Hicks
I worked with Marie for a long time and every time she brought this dish
for an event I loved it. This is very easy and very yummy!
Ingredients:
2 packages thawed chopped broccoli (or 1 large bag)
1 can cream of mushroom soup
1 cup mayonnaise
2 eggs
1 cup shredded longhorn Colby cheese
Directions:
Combine all ingredients in a greased casserole dish and bake uncovered in
a preheated 350 degree oven for approximately 30 minutes. If it’s still
runny after 30 minutes bake until firm.
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Corn Casserole
Source: Irene Palmer
(better known as Mon)
Smack your lips yummy! A good southern casserole!
Ingredients:
1 stick margarine softened
8 oz. sour cream
3 eggs beaten
1 can (16 oz.) creamed corn
1 can (16 oz.) whole kernel corn drained
I box Jiffy corn muffin / corn bread mix
Directions:
Mix together the margarine and sour cream.
Add the corn and eggs
Stir in the Jiffy mix
Pour in a greased casserole dish and bake in a preheated 350 degree oven
for 45 minutes or until firm.
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Hash Brown Potato
Casserole
Source: Marie Hicks
(she gave me the secret ingredient – Cheez Whiz)
Everyone has had some variation of
this hash brown casserole. Let me tell you – I’ve tried them all and this
is the best! Marie gave me the secret ingredient and I added/changed a
few things. But it really is the Cheez Whiz that makes it the best.
Ingredients:
1 bag frozen hash brown potatoes (thawed)
1 large jar Cheez Whiz
1 (10 ¾ oz.) can cream of chicken soup
1 small onion chopped
1¼ sticks of butter (1 stick softened, ¼ stick melted)
**1 sleeve buttery crackers crushed OR Corn Flakes (about 1
cup crushed)
6 slices cooked, crumbled bacon
Directions:
Pre-heat oven to 350 degrees.
Lightly grease a 9 x 13 pan.
In a large bowl combine hash browns, cheez whiz, cream of chicken soup,
onion and 1 stick of softened butter. Bake in oven for 30 minutes.
Remove from oven and top with either the crackers or the corn flakes.
Pour the remaining ¼ stick melted butter on topping, add the crumbled
bacon and cook an additional 10-15 minutes (until topping is golden
brown).
**I use crackers if
I am traveling with this dish as they seem to last better for longer
periods of time. If I am serving immediately, I use the Corn Flakes.
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Patti
LaBelle’s Over-the-Rainbow Macaroni and Cheese
Source: Patti LaBelle of course
I can’t even begin to describe how good
this macaroni and cheese tastes! Oprah said it best – it’s so good it
will make you cry.
Ingredients:
1 Tablespoon vegetable oil
1 pound elbow macaroni
8 Tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart
casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil,
then the elbow macaroni, and cook until the macaroni is just tender, about
7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the
macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and
Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups
of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt
and pepper. Transfer to the buttered casserole. Sprinkle with the
remaining 1/2 cup of shredded cheese and dot with the remaining one
tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
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Ranch Potatoes
Source: Jennifer Almond
Yummy doesn’t even give this one justice. A simple and delicious side
dish. One of my husband’s favorites.
Ingredients:
8 large red potatoes
1 cup ranch salad dressing
1 cup sour cream
2 cups cheddar cheese, divided
¼ - ½ cup crumbled cooked bacon
1 teaspoon salt
Directions:
Preheat oven to 350
Cut potatoes into quarters. Place in a large saucepan. Cover with
water. Bring to a boil over high heat. Cook until tender, about 8
minutes; drain well.
Meanwhile combine
salad dressing, sour cream, 1 cup cheddar and bacon in a large bowl. Add
potatoes and salt; stir well.
Spoon potato and
bacon mixture into a medium baking dish. Top with remaining cheese.
Bake until bubbly,
about 20 minutes.
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Ingredients:
4 medium yellow squash, cut in 1/4-inch slices
2 medium zucchini, cut in 1/4-inch slices
1 1/2 cups water
1 1/2 cups chopped onion
1/2 cup (1 stick) butter, melted
2 large eggs, beaten
2 tablespoons granulated sugar
3/4 teaspoon salt, or to taste
1 tablespoon liquid chicken base
White pepper to taste
1 1/2 cups panko (Japanese bread crumbs) or regular seasoned bread crumbs
1 1/2 cups grated cheddar cheese
3/4 cup (or 10 slices) American cheese
Directions:
Preheat oven to 300 degrees. Grease a 9-by-13-by-2-inch baking dish. Set
aside.
In a large pot over medium heat, add squash, zucchini and water. Cook 20
minutes or until tender. Drain.
Meanwhile, saute onion in melted butter in medium skillet until tender.
In a large mixing bowl, combine squash and sauteed onion. Beat eggs to
blend and pour into vegetables. Add sugar, salt, bouillon, white pepper,
crumbs and cheddar cheese. Mix well. Pour into prepared baking dish. Top
with American cheese. Bake 15 to 20 minutes or until top is lightly
browned.
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