Cold Tuna Salad

 

  • 1 box elbow noodles
  • 2 large cans of tuna (drained)
  • 1/2 grated onion
  • 1/2 jar of a 48 oz miracle whip
  • Celery stalks cut up
  • salt & pepper to taste

 

Cool,drain and cool noodles. Mix miracle whip, salt, pepper, and onion together. Cut in the milk. Once all mixed together add to noodles and refrigerate.

Cold Italian Salad

 

  • 2 boxes of tri colored noodles
  • 1/2 lb. salami (cubed)
  • 1/2 lb. pepperoni (cubed)
  • 1 big brick sharp cheddar cheese (cubed)
  • 1 onion (chopped)
  • 1 green pepper (chopped)
  • 1 large bottle of Italian Dressing

 

Cook noodles,drain and cool. Add meats, cheese, and veggies with cooled noodles in a bowl and mix with dressing. Keep refrigerated.

Quiche

 

  • 1 10″ deep dish pie shell
  • 1-2 cups shredded cheese
  • 6 eggs
  • 1 1/2 cups heavy cream
  • add any veggie or meat to mixture per liking

 

Bake pie shell at 450° for 10 minutes  and let cool before putting egg mixture in. Put aluminum foil down with some uncooked elbow noodles to hold down center of shell while cooking.

Beat eggs first then, add cream, and then add any veggie and or meat. Pour mixture into pie shell and then add cheese.  Don’t fill pie shell as quiche will rise while baking.

Bake at 350° for  1 hour.

Cheesy Biscuits

450°  12-15 minutes

 

  • 2 cups Bisquick
  • 2/3 cup milk
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/2-3/4 cup shredded sharp cheddar cheese
  • sprinkle some seasoning salt into batter

 

Mix all ingredients together and spoon onto cookie sheet, then bake.

Tuna Noodle Casserole

350°  45 minutes

 

  • 1 bag 12oz egg noodles
  • 2 can’s cream of celery
  • 2 can’s of milk
  • 1 green pepper
  • 1 big can tuna drained
  • crushed potato chips (for top)

 

Cook noodles then drain. Add soup,milk, tuna and cut up green pepper in a bowl and mix together. Add 1/3 of the noodles in a 2 qt. dish then pour some of the mixture over then repeat till all noodles and mixture are used. Then add crushed chips on top and bake uncovered.

Jelly Filled Sugar Cookies/Sugar Cookies

375˚  8 minutes  yields 2 dozen

 

  • 3-1/2 cups all purpose flour
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 eggs, well beaten
  • 2 tbsp. Cream (coffee cream)
  • 1 tbsp. Vanilla
  • Confectioners’ Sugar
  • 1/2 cup shortening (Crisco)
  • 1 cup sugar
  • Tart red jelly or jam (or whatever your favorite is)

 

Sift together flour, baking powder and salt & set aside. Cream shortening and sugar together; beat until light. Add eggs, cream.And vanilla; beat well. Stir in dry ingredients until blended. Shape into a ball, wrap in waxed paper and chill about 3 hours.Sprinkle a board with some confectioners’ sugar. Divide dough in half, roll out one half about 1/4 inch thick. Cut with a Doughnut cutter (with center hole) and place on greased cookie sheet. Roll out second half same as first and cut with a plain Rounded cutter (no hole) the same size as the first and place on greased cookie sheet. Bake in 375˚F oven about 8 minutes or Until lightly browned. Remove from sheet & put onto cooling rack. When cooled spread plain cookie rounds with jelly or jam,Top with doughnut shaped tops.

 

For Regular sugar cookie only put dough in fridge for 1 hour.

 

Oatmeal Raisin Cookies

350°  10 to 12 Minutes (13 x 9 Pan = 30 to 35 Min)

 

  • 1-1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt (optional)
  • 3 cups oatmeal (reg. or quick cook)
  • 1 cup raisins (or favorite addition)
  • 1 cup butter or margarine
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla

 

Heat oven to 350˚F. Add flour, baking soda, cinnamon and salt and set aside. Beat together butter and sugars until creamy. Add eggs and vanilla beat well. Add combined flour mixture 1/3 at a time mix well. Stir in oats and raisins & mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1/2 minute on cookie sheet and remove to cooking rack. BAR COOOKIE: bake 30 to 35 minutes in ungreased 13 x 9 inch metal baking pan.

Peekaberry Boos

400˚  10 minutes  Yields 5 dozen

 

  • 2-1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 eggs
  • 1/2 cup water
  • 2 cups quick cooking oatmeal
  • 1 tsp. almond extract
  • 1 (12oz.) jar of jam

 

Combine flour, baking soda, salt and cinnamon and set aside. In large mixer brown combine butter & shortening and mix till creamy, add eggs and mix, add sugars and mix, add water and extract and mix, finally add oatmeal and mix. Drop by rounded teaspoon onto ungreased cookie sheet, make small indentation in center and fill with jam. Bake at 400˚ for 10 minutes.

Meat Loaf

350°  1 hour

 

  • 1-1/2 pounds ground beef
  • 1 cup milk
  • 3/4 cup oats
  • 1 egg or 2 egg whites, slightly beaten
  • 1/4 cup chopped onion
  • 1/2 tsp. salt (optional) or salt substitute
  • 1/4 tsp. pepper

 

Heat oven to 350˚. Combine all ingredients in bowl and mix lightly. Put into loaf pan bake 1 hour. Remove from oven and drain off excess liquid and let stand for 5 minutes and serve.

Chicken & Rice Casserole

325°  2 – 2-1/2 Hours

 

  • 1 can cream mushroom soup
  • 1 can cream celery soup
  • 1 can cream chicken soup
  • 1-1/2 soup cans milk
  • 1 stick butter
  • 1-1/4 cups of minute rice (uncooked)
  • Chicken Pieces (6 or more cleaned)

 

Combine soups and can of water in sauce pan, heat till hot and add butter (by chunks) till melted. Turn off heat. Pour mixture into a 13 x 9 pan, (keep 1 cup aside to cover chicken pieces) put chicken pieces in pan and cover with remaining mixture. Bake in oven at 325˚ for 2 to 2-1/2 hours until chick is tender. Take out of oven and let stand for 5 minutes & serve.