Tuna Noodle Casserole

Tuna Noodle Casserole

1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
2 Tablespoon chopped pimiento (optional)
1 can (about 6 oz) tuna, drained and flaked
2 cups hot cooked medium egg noodles (about 1 cup uncooked)
2 tablespoons dry bread crumbs
1 tablespoon margarine or butter, melted

In 1 1/2-quart casserole dish mix soup, milk, pimiento, peas, tuna, noodles. Bake at 400 for 20 minutes or until hot.

Stir. Mix bread crumbs with margarine and sprinkle over noodle mixture. Bake 5 minutes more.

Makes 4 servings

notes: For a cheesy bread topping, mix 1/4 cup shredded Cheddar cheese with bread crumbs and margarine.

Pasta Primavera

Pasta Primavera
1 lrg. clove of garlic, minced
1/2 c. unsalted butter
1 med. onion, chopped
1 lb. thin asparagus, chopped 1/2 in. pieces
1/2 lb. mushrooms, thinly sliced
6 oz. cauliflower, broken into small flowerets
1 med. zucchini, cut into small rounds
1 small carrot, cut into small slices
1 c. whipping cream
1/2 c. chicken broth
2 T. chopped fresh basil (or 2 t. dry)
1 c. frozen peas, thawed
2 oz. ham, chopped
5 green onions, chopped
salt & pepper
1 lb. fettuccini, cooked & drained
1 c. freshly grated Parmesan cheese
Heat skillet over medium heat. Add butter, onion & garlic. Saute until tender (about 2 min.). Add asparagus, mushrooms, cauliflower, zucchini, carrot & cook until tender.
Increase heat to high. Add cream, broth & basil & allow mixture to boil until liquid is slightly reduced (about 3 min.). Stir in peas, ham & green onion. Season to taste with salt & pepper.
Add pasta & cheese tossing until thoroughly combined & pasta is heated through.
Turn into large platter.

Notes: I use chicken instead of ham, and forgo the green onions

Chicken Pasta Salad

6 cups cooked chicken, diced
2 sm pkg rotella pasta
1 can pinapple tidbits, drained
(save juice)
3 apples, cubed and soaked in pineapple juice
2 cans water chestnuts, drained
2 cup grapes
cashews
2 cups celery
4 diced green onions
1 8 oz. Kraft cole slaw dressing
1 cup mayonnaise

Mix all together and chill. Serves 20-25

I buy the pre-cooked chicken to make this an easy salad to put together.

Orange Cream Fruit Salad

Directions:

¼ Cup instant vanilla pudding mix
½ Cup milk
¼ Cup frozen orange juice concentrate
¼ Cup sour cream
3 lg apples, peeled & sliced
2 cans mandarin orange segments
3 bananas, sliced

In a medium mixing bowl combine pudding mix milk and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.

In a medium bowl combine fruits. Gently mix in orange dressing. Cover and refrigerate for 2 hours. Can also use other fruits such as pineapple tidbits, drained or sliced peaches, drained.

Doubletree Hotel's Cookies

Directions:

1 ½ cups unsalted butter 1 teaspoon lemon juice
1 ½ cups white sugar ¾ teaspoon baking soda
¾ cup packed brown sugar 1 teaspoon salt
4 eggs ¼ teaspoon ground cinnamon
3 cups all-purpose flour 3 cups semisweet chocolate chips
¾ cup rolled oats 1 ½ cups chopped walnuts
2 ½ teaspoons vanilla extract

Directions
1. Cream butter in large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla, mix well.

2. In a separate bowl, stir together dry ingredients. Add to creamed mixture and stir well to blend. Add chips and nuts; stir to combine.

3. Drop by ¼ cup or 2 ounce scoop on parchment-lined baking pans, 2 to 3 inches apart. Bake at 350 degrees F for 13 to 15 minutes or until lightly browned around the edges. Cool; remove from paper and cool completely on wire racks.

Marj's Hot Rolls

(From The Mormon Family Cookbook)
Directions:
½ cup (1 stick) butter or margarine
1 cup milk
2 packages (2 tablespoons) dry yeast (I use SAF Instant Yeast)
½ cup hot water
3 eggs, beaten
½ cup sugar
1 teaspoon salt
4 cups flour (or until dough clings to bread hook, but is still a little sticky to the touch)

Melt butter in small saucepan. Pour in milk and remove from heat. If not using the SAF Instant Yeast soften yeast in warm water. If using SAF Instant Yeast put yeast, 2 tablespoons of the ½ cup sugar and ½ cup flour in mixing bowl; add ½ cup hot water and mix with dough hook until blended. Add beaten eggs, remaining sugar and salt to yeast mixture. Add flour until dough clings to bread hook, but is still a little sticky to the touch. Put in covered bowl and let rise for about ½ hour until when you stick your finger in the dough the whole stays. Roll out on cutting board (I spray it with Pam) about ½ inch thick and shape rolls (I use round drinking glass to cut rolls). Place in baking sheet lined with parchment paper and cover and let rise about 20 to 30 minutes. Bake at 375 degrees for 8 to 12 minutes. Makes about 3 doz.

Turtle Cake

Directions:

1 box chocolate cake mix ¼ cup melted butter

1 (14 oz) bag caramels 2 cups chopped nuts

½ cup evaporated milk 1 cup chocolate chips

Prepare cake mix using, package directions. Pour half the batter into greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Melt caramels with evaporated milk and butter in saucepan over low heat, stirring constantly. Pour over cake. Sprinkle with 1 cup of nuts and chocolate chips. Pour remaining batter over the caramel and nut layer. Sprinkle with remaining nuts. Bake 20 minutes.

Corn Salsa

I was watching Good Things Utah the other day and they were making Corn Salsa and the Chicken Enchiladas and they looked really good. Let me know what you think.
Ingredients:
• 1 can diced tomatoes
• 1 can corn
• 1 can black beans
• 1 small bunch chopped fresh cilantro as desired
• 1 cup Italian Salad Dressing
Preparation:
1. Stir ingredients together.

Chicken Enchiladas

Ingredients:
• 3 boneless, skinless chicken breasts, cooked and shredded
• 1 can mild enchilada sauce
• 1 cup sour cream
• 1 cup cheddar cheese, shredded
• 1 package flour or wheat tortillas
Preparation:
1. Mix all ingredients reserving about ¼ can of enchilada sauce.
2. Spoon mixture onto edge of tortilla and fold together, folding one end into
middle.
3. Place side by side in baking dish.
4. Pour reserved sauce over enchiladas.
5. Sprinkle with more shredded cheese if desired.
6. Bake at 350 about 25 minutes.

Taco Pie

This is pretty good, and a way to change up tacos.

1 (9 inch) deep dish frozen pie crusts, thawed
1 pound ground beef
1 (16 ounce) can refried beans
1/2 onion, chopped
1 cup crushed tortilla chips
1 cup shredded Cheddar cheese
2 cups shredded lettuce
1 large tomato, diced
sour cream
black olives

avocado

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bake pie crust following package directions, but cutting the bake time in half.
In a large, heavy skillet over medium-high heat, cook the ground beef until evenly brown; drain excess fat. (I season the meat with taco seasoning)
Place the refried beans in the pie shell, smearing over the bottom and the sides of the partially baked shells. Spread a layer of ground meat over the beans, and top with the onion, crushed tortilla chips, and cheese.
Bake 15 to 20 minutes, or until the crust is golden brown, and the cheese is bubbly. Top with lettuce, tomato, sour cream, avocado and black olives.