Italian Pasta salad

Ingredients

• 2 cups uncooked tricolor spiral pasta
• 1 cup cubed cheddar cheese
• 1 cup coarsely chopped cucumber
• 1/2 Cup Green pepper
• 1 small tomato, chopped
• 28 pepperoni slices
• 1 cup Wishbone Salad Dressing
• 
  
• Directions

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving. Yield: 4-6 servings.

Mom's Mac N Cheese

Ingredients

• 1 1/2 cups uncooked elbow macaroni
• 5 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1 cup shredded Cheddar cheese
• 2 ounces processed cheese food (eg. Velveeta), cubed
• 2 tablespoons dry bread crumbs

Directions

1. Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
2. Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375 degrees F for 30 minutes or until heated through and topping is golden brown.

Recipe from Audrey Schepler

Mom's Sweet Potato Bake

Ingredients

• 3 cups cold mashed sweet potatoes (prepared without milk or butter)
• 1 cup sugar
• 3 eggs
• 1/2 cup Coconut milk (find in the dairy section)
• 1/4 cup butter, softened
• 1 teaspoon salt
• 1 teaspoon Spice Islands® pure vanilla extract
• 
  TOPPING:
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 1/4 cup all-purpose flour
• 2 tablespoons cold butter

Directions

• In a large bowl, beat the sweet potatoes, sugar, eggs, coconut milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.
• In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads °160. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 366 calories, 13 g fat (5 g saturated fat), 84 mg cholesterol, 348 mg sodium, 59 g carbohydrate, 2 g fiber, 5 g protein.

Recipe from Debbie Jones

Cousin Rob's Bean Salsa

INGREDIENTS1 can black beans

1 can black eyed peas

1 can sweet corn

1 can petite diced tomatoes

1 cup diced onion

1 cup diced green pepper

1/2 sm. can jalapeno peppers seeded and chopped (I prefer less hot version and use only 2 heaping teaspoons)

1 8 oz. bottle Italian Dressing

METHOD

Drain all vegetables before combining with other ingredients. Serve with tortilla scoops.

Recipe from Aunt Bobbie

Famous Dave's Cole Slaw

Ingredients

10 cups chopped shredded red and green cabbage.
1/4 cup grated carrot
2 cups miracle whip
1/2 cup sugar
2 tbls prepared horseradish
1 tbls dry mustard
1 tbls white pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon celery seeds

Method

Toss the cabbage and carrot in a bowl.

Mix salad dressing, sugar, horseradish, dry mustard, white pepper, salt, garlic power and celery seeds in a bowl. Add to the cabbage mixture and mix well. Chill, covered, until serving time.
Makes 8 servings

Grape Salad

Ingredients

• 4 pounds seedless green grapes
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container sour cream
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 4 ounces chopped pecans
• 2 tablespoons brown sugar

Method

1. Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Recipe from Debbie Jones

Cranberry-Apple Relish

Ingredients

- 1 lb. Northern Spy apples
- 1 lb. dark red cranberries
- 2 cups sugar
- 2 whole Navel oranges, peel on

Method

1. Wash and core the apples, leaving the skin intact.
2. Freeze the cranberries solid.
3. In a food processor, add half frozen cranberries and half apples and turn to chop speed so that the pieces are about a 1/4" square.
4. Chop the entire pound of apples/ cranberries and place in large mixing bowl and add sugar. Chop the peel-on whole navel oranges to the same consistency and mix into the apples/ cranberries/ sugar.
5. Refrigerate and let set 1 hour before serving.

**This recipe comes from Zehnders **

Thanksgiving Stuffing

Ingredients

12 c. stale bread (broken)
salt and pepper to taste
2 large onion
2 c. celery
1 sm can chicken broth
1 stick margarine
1-2 T summer savory

Method

Cook onion, celery and butter till tender. Pour over bread with chicken broth. If it needs more moisture add more broth. Bake at 350 degrees for 35-40 minutes.


Recipe from Audrey Schepler

Spanish Rice

Ingredients

1 C. rice
1 1/2 lbs ground beef
2 large onions
1 green pepper
2 C. water
1 T. worcestershire sauce
salt and pepper
1/3 of large ketchup
1 T. Brown sugar
1 1/2 qt tomatoes


Bake at 350 degrees for 1 hour or until rice is tender.


Recipe from Grandma Schepler

Macaroni Cheese

Ingredients

3 T Butter
2 C milk
1lb sharp cheddar cheese
1 1/2lbs elbow macaroni
3 T flour
1lb monterey jack cheese

Method

Boil noodles until tender. Melt butter add flour and milk. Then add cheese. Bake 350 degrees for 20-30 minutes.


Recipe from Audrey Schepler

Green Bean Casserole

Ingredients

1 can (10 3/4 ounces) condensed cream of mushroom soup
4 cups cooked green beans
1/8 teaspoon pepper
1/2 cup milk
1 1/3 cups French fried onions

Method

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees . Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.


Recipe from Stacey Jones

Cheese Potatoes

Ingredients

2 lbs Hashbrown potatoes (browned)
1 stick butter (melted)
1 pint sour cream
1 can cream of chicken soup
1/4 c minced onion
1/2 c. grated sharp cheese

Method

Mix butter, sour cream, soup, onion and cheese and add to the potatoes. Pour potatoes into a 9x13 baking pan and cook at 350 degrees for 1 hour.


Recipe from Audrey Schepler

Augratin Potatoes

Ingredients

1 can PET milk
1 can water
1 stick margarine
1/2 lb velveeta cheese
1 tsp salt and pepper
2 T. cornstarch
7 Medium Potatoes boiled and peeled

Method

Melt above ingredients and pour over the cut up potatoes. Bake at 350 degrees for 30-45 minutes.


Recipe from Audrey Schepler

Con Queso Dip

Ingredients

2 lb. Velveeta pasteurized process cheese spread
1lb Ground Beef
1 jar picante sauce (med.)

Method

Cube Velveeta cheese. Combine with Ground Beef and picante sauce in saucepan over low heat. Heat until sauce is smooth. Serve with chips or vegetables.
I make and serve this in the crock pot so it will stay warm.
Recipe from Audrey Schepler

Nacho Bean Dip

Ingredients

1lb ground beef
1 can refried beans
sharpo cheddar cheese
1 pkg taco seasoning
1- 8oz jar of salsa

Method

Brown Ground Beef. Add taco seasoning with 3/4 c. water. Add refried beans and salsa. Put on glass plate and sprinkle with cheese. Microwave until cheese is melted. Serve with tortilla chips.


Recipe from Audrey Schepler

Apple Snicker Salad

Ingredients

5-6 apples, cored and cubed
1 lg. container Cool Whip
3-4 SNICKERS candy bars, cut into sm. pieces

Method

Mix all of the above ingredients and refrigerate. Makes a real yummy salad.

Recipe from Tiffany Schepler