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Recipes
OVER-NIGHT CASSEROLE
By Sube
Mix together and refrigerate over night in a 9x13 pan
- 2-3 cups chicken or turkey, cut-up or 2 cans chicken, sliced
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 2 cups milk
- 1-1/2 cup cheese, diced or shredded cheese
- 1 small onion, diced
- 2 cups macaroni, uncooked
- French Fried Onion Rings
CREAMY COLESLAW
By Sube
1. Pour the coleslaw mix into a strainer and place in the sink
- FOR THE DRESSING:
- 1 pound package coleslaw mix
- 1/2 cup granulated sugar
- 1/4 cup kosher salt
- 2/3 cup mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons cider vinegar
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 2-3 green onions, chopped
- 1/4 cup fresh parsley leaves, chopped
CHICKEN IN BASIL CREAM
By Sube
1. Place milk and bread crumbs in separate shallow bowls
- 1/4 cup milk
- 1/4 cup dry bread crumbs
- 4 boneless skinless chicken breast halves (4 ounces each)
- 3 Tbsps. butter
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1 jar (4 ounces) sliced pimientos, drained
- 1/2 cup grated parmesan cheese
- 1/4 cup minced fresh basil
- 1/2 tsp. pepper
MAPLE ORANGE & MILD CHILI DRUMSTICKS
By Sube
Preheat oven to 400 degrees F
- 1/2 cup orange marmalade
- 2 tbsp chill powder
- 2 tbsp maple syrup
- 2 tbsp lime juice
- 2 tsp salt
- 1 tsp pepper
- 3 lb chicken drumsticks
CARROT MUFFIN
By Sube
Beat egg lightly in large bowl
- 1 egg
- 3/4 cup orange juice
- 1/2 cup melted butter
- 1/2 cup sugar
- 1 cup white flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (more or less to taste)
- 2 cups shredded carrots
BANANA PUDDING
By Sube
Line the cookies in a 13x9 inch dish
- 2 Bags Pepperidge Farm Chessman Cookies or 2 bags Vanilla Wafers
- 6 to 8 bananas, sliced
- 2 cups whole milk
- 1 box (5 oz.) instant French Vanilla Pudding
- 1 (8 oz.) package cream cheese
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) container Cool Whip
BISCUITS WITH BLUE CHEESE
By Sube
Cut biscuits into 4. Arrange in a pie plate
- 1 big can of Grands Original Flaky biscuits
- 3 tablespoons Crumbled Blue Cheese
- 3 tablespoons butter
POPPY SEED DRESSING
By Sube
Place ingredients in a blender or mini food processor
- 1/3 cup honey
- 1/3 cup vinegar
- 2 teaspoons dijon mustard
- 1 tablespoon yellow onion, chopped fine
- 1 cup vgetable oil
- Splash of fresh lemon (about 1 tablespoon)
- 2 teaspoons poppy seeds
- Salt and pepper to taste
ASIAN SALAD
By Sube
Mix dressing before serving
- Mix Separately:
- 1 small cabbage
- 12 cu slivered almonds
- 1 lb. musshroom
- 2 green onions
- 1/2 lb. bean sprouts
- Sesame seeds
- 1/2 package ichiban noodles
- Dressing:
- 1 soup mix powder from Ichiban
- 1/2 cup oil
- 1 tsp salt
- 3 tbsp vinegar
- 1 tsp sugar
- 1/2 tsp pepper
- 3 tbsp soy sauce
- Add 1/2 pkg chow mien noodles "last"
GERMAN GOULASH
By Sube
Brown stew meat and onions with garlic
- Cubed stew meat
- One to two thick sliced medium onions
- 1 cup baby carrots
- 1 can chili ready tomatoes
- 1 11.5 oz can v-8
- 1 can German( if available) beer
- 1 pkg beefy onion soup
- 1 tsp gravy master
- Tapioca granules to thicken
- Paprika , garlic, thyme, cumin, chili powder to taste
- Boiled cubed potatoes