Chicken Fruit Salad

Elaine Largent

2 C. Shell Macaroni (uncooked) = 3 ½ Cooked
3 C. Cubed Cooked Chicken
1 ½ C. Sliced Celery
1 ½ C. Seedless green Grapes (cut in half)
11 oz. can Mandarin Oranges, drained
½ C. Slivered Almonds (toasted)
1 C. Salad Dressing or Mayonnaise*
1 C. Whipping Cream (Whipped) optional
2 T. Chopped Onion
1 tsp. Salt

Cook Macaroni to desired doneness or as directed on the package. Drain, rinse and mix in all ingredients (except whip cream). Cover and refrigerate 3 hours to blend flavors. Just before serving, fold in whipping cream.
12 (1 Cup) Servings

Chicken in a Pot

2 carrots, sliced
2 onions, sliced
2 celery stocks with leaves, cut in 1-inch pieces
1 3-pound whole broiler/fryer chicken
2 teaspoon salt
½ teaspoon coarse black pepper
½ cup water or chicken broth
½ to 1 teaspoon basil

Put carrots, onion, and celery in bottom of CROCK-POT. Add whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top. Cover and cook on Low 8 to 10 hours. (High: 3 ½ to 5 hours, using 1 cup water). Remove chicken and vegetables with spatula.

Yams & Apples

Rhoda Burch

2 large red delicious apples – pared, peeled, and sliced
3 large yams – cooked, peeled, and sliced
(canned yams can be used)

Lemon Sauce:
1 cup sugar
3 tablespoons cornstarch
2 cups water
¼ cup butter or margarine
2 teaspoon lemon juice

Combine starch and sugar. Add remaining ingredients ad heat over low heat stirring constantly until thick and bubbling. Pour over layered yams and apples.

In a 9 × 13-inch pan or round casserole, layer yams then apples alternately till all are used. Pour lemon sauce over the top and bake at 350º F until apples are tender (about 1 hour).

Taco Meat

Leila Turner

1 lb hamburger
1 med potato
1 med onion
16 oz salsa (fresh is the best)
1 pkg taco seasoning

Saute onion & potato together. When cooked add hamburger and cook until done. Add ¾ of salsa and 1 pkg of taco seasoning. Continue cooking until everything is cooked and warm.

Sweet and Sour Sausage

Leila Turner

Sauté:
1 green pepper
1 onion
1-2 tomatoes
3-4 celery stalks
1 lb smoked ring sausage
Cut into pieces and sauté 5 minutes.

Sauce:
1 tablespoon cornstarch
½ teaspoon ginger
½ teaspoon dry mustard
⅛ teaspoon garlic flakes
1 tablespoon vinegar
1 tablespoon soy sauce
½ cup apricot preserves

Heat sauce until thickened.
Add 2 cups pineapple tidbits or chunks, drained, and cooked until heated through. Serve over rice.

Makes 4-6 servings

Nauvoo Potatoes (Funeral Potatoes)

6-8 medium sized potatoes
Sauce:
1 can cream of chicken soup
½ cube butter or margarine
¼ cup green onions chopped
½ pint sour cream or whipped low fat cottage cheese
1 ½ cup grated cheese
⅓ cup crushed cornflakes (with 2 teaspoon butter, for topping)

Boil potatoes until tender. Peel and grate into 13 × 9-inch pan. Cover with sauce and mix into potatoes. Top with corn flakes and 2-teaspoon butter combined. Bake at 350ºF for 25-30 minutes.

Lasagna

Leila Turner

32 ounce Ragu homestyle – added to hamburger when cooked
1 lb hamburger, cooked & drained – can also use sausage
1 ½ teaspoon salt – add to meat
1 ½ teaspoon oregano – add to meat
1 onion cooked with meat
16 ounce cottage cheese
1 tablespoon parsley – mix into cottage cheese
2-2 ½ lbs grated mozzarella cheese
Extra wide lasagna noodles
½ cup Parmesan cheese

Layer ⅓ noodles, ⅓ sauce, ⅓ mozzarella cheese, ⅓ Parmesan cheese, ⅓ cottage cheese into 9 × 13-inch pan. Repeat 3 times. Bake at 350º F for 45 minutes. Needs to set for 15 minutes before serving.