Orzo

Source: Nancy Ramberg

• 16 oz. Orzo, cooked according to package directions
• 1 lb. Monterey Jack cheese, cubed
• 1 cup sour cream
• 1 cup grated Parmesan
• 1/3 cup butter, cut into pats
• 1 cup roasted red peppers, diced (optional) 
• 2/3 cup green chiles, diced (optional)

Mix orzo and cheese (and peppers, if desired), put in a buttered casserole dish.

Layer on, in order:

• sour cream
• Parmesan cheese
• butter pats

Bake at 350º until top is browned and bubbly.  

Jello Jigglers

• 2 (6 oz. each) packages Jello
• 3 envelopes unflavored gelatin
• 3 cups water
• 1/2 cups sugar

1. Dissolve the unflavored gelatin in 2 1/2 cups cold water.  
2. Bring 1/2 cup water and sugar to a boil, then add the Jello.
3. Combine the mixtures, and pour into a pan. 
4. Allow to chill about 2 hours until set.  Cut into squares.  

Tropicana Knox Blox

• 3 envelopes unflavored gelatin
• 1 1/2 cup orange juice
• 1 1/2 cup orange juice, heated to boiling
• 2 Tbsp. sugar or honey (optional)

1. In a medium bowl, mix gelatin with cold juice.
2. Add hot juice and stir until the gelatin is completely dissolved and stir in sugar.  
3. Pour into an 8" or 9" pan.
4. Chill until firm.  Cut into squares.  

Taffy Apple Salad

• 15 oz. pineapple chunks, drained, reserve juice
• 1 1/2 Tbsp. vinegar
• 3/4 cup sugar
• 1 egg
• 1 Tbsp. flour
• 8 oz. Cool Whip
• 2 cups chopped apple
• 2 cups mini marshmallows
• 1 1/2 cups cocktail peanuts

1. Boil the juice, vinegar, sugar, egg and flour until thick.  Cool.
2. Add pineapple, apples, Cool Whip, marshmallows, and peanuts to the cooled sauce.  Refrigerate.  

Do Ahead Mashed Potatoes

Source: Advertiser: M. Greorin, Lake Villa, IL

• 10 medium potatoes, mashed
• 1/4 lb. butter (1 stick)
• 1 tsp. salt
• 1 Tbsp. onion, finely chopped
• 1 cup scalded milk
• 1 (8 oz.) package cream cheese
• Add all ingredients; mix cream cheese in last.  Place in a greased casserole and sprinkle with paprika.  Refrigerate overnight (a must).  Take out of the refrigerator 1 hour before baking.  Bake at 350º for 35-40 minutes.  

Make Ahead Mashed Potatoes

Yield: 10-12 servings

Combine in a large bowl:

• 4 cups mashed potatoes
• 1 cup (8 oz.) sour cream
• 8 oz. cream cheese
• 1 tsp. dried chives (or 1 T. fresh)

Put into a greased 2 qt. casserole.

Combine and sprinkle over potatoes:

• 1/4 tsp. garlic powder
• 1/4  cup dry bread crumbs
• 1 T. butter, melted

Bake at 350º for 50-60 minutes.

Sprinkle on top and serve: 

• 1/2 cup shredded cheddar

Parmesan Salad Dressing

Combine until well blended:

• 1 gallon mayonnaise (1 pint)
• 2 lb. sour cream (4 oz.)
• 2 cups vinegar (4 tbsp.)
• 2 tbsp. black pepper (1/2 to 1 tsp.)
• 3 lb. parmesan cheese (6 oz.)
• 8 tbsp. salt (1 tbsp. or delete)
• 4 tbsp. garlic powder (1 1/2 tsp.)

Buttermilk Cornbread

Source: Bethany, SL Forum

• 1/4 lb. butter
• 2/3 c. sugar
• 2 eggs
• 1/4 t. baking soda
• 1 c. buttermilk
• 1 c. cornmeal
• 1 c. unsifted flour
• 1/4 t. salt

Melt butter in large pan. Remove from heat and stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Add cornmeal, flour and salt. Stir until well blended. Pour into greased 8-inch square pan. Bake at 375 degrees for 30 minutes.

Watergate Salad

Source: Leona Greger

• 3 oz. box instant pistachio pudding
• 1 cup mini marshmallows
• 20 oz. can crushed pineapple with juice
• 1/2 cup chopped pecans
• 9 oz. Cool Whip

1. Drain juice from the pineapple, heat it until warm.
2. Dissolve pudding in juice.
3. Let cool, then fold all ingredients together.
4. Chill and serve.

Onion Roasted Potatoes

Source: Lake Geneva Bible Camp

• 1 envelope onion soup mix
• 1/2 cup olive oil
• 1/4  up melted butter
• 2 lbs. all purpose potatoes, quartered
• 1/4 tsp. pepper

1. Preheat oven to 350º.
2. In a shallow pan, thoroughly blend all ingredients except potatoes.
3. Add potatoes, turning to coat well.  
4. Bake, stirring occasionally, for 60 minutes, or until potatoes are tender and golden brown. 

Scalloped Carrots

• 2 lbs. carrots, thinly sliced
• 1/4 cup butter
• 1/2 cup minced onion
• 1/4 cup flour
• 1/8 tsp. dry mustard
• 2 cups milk
• 1 tsp. salt
• 1/4 tsp. seasoned salt
• 8 oz. cheese (Velveeta or any)

***

• 1/4 tbsp. melted butter
• 1 cup soft bread crumbs

1. Cook carrots in a small amount of boiling salted water 12-15 minutes, until tender. Drain and set aside.
2. Melt butter in a heavy saucepan over low heat. Sauté onion until tender, add mustard & flour: stir and cook 1 minute.
3. Gradually add the milk, stirring constantly until thickened.
4. Add salt, seasoned salt, cheese and stir until the cheese melts.
5. Add carrots, and place in a greased 2 qt. casserole.
6. Combine butter and crumbs for topping, sprinkle over casserole.
7. Bake at 350º for 25 minutes until the sauce is bubbly.

German Potato Salad

Source: Mrs. Rudolph (Kurt's mom)

• 5 lbs. potatoes
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 cup water
• 3/4 lb. bacon
• medium onion
• cornstarch
• 2 hardcooked eggs (opt.)

1. Brown bacon until partially done, drain, cut up.
2. Chop onion, brown with bacon until bacon is done.
3. Add sugar, vinegar, and water, bring to a boil.
4. Mix cornstarch with cold water to dissolve.  Add to sauce until thick enough.
5. Pour sauce over cooked, peeled, and cut potatoes.
6. Optional: add chopped eggs.

To prepare potatoes:

Cook in jackets and slice. Salt and pepper them as you cut them.  Taste them to make sure they're right.

Henrietta's Potatoes

Source: Dawn Niedermayer

• 2 lbs. frozen hash browns
• 1/2 cup melted butter
• 1/2 cup chopped onion
• 1 can cream of chicken soup
• 2 cups grated cheddar
• 1 pint sour cream
• 1 tsp. salt
• 1/4 tsp. pepper

***

• 4 cups crushed cornflakes
• 1/2 cup melted butter

1. Mix ingredients on the first list together and spread in a greased 13"x9" pan.
2. Combine cornflakes and butter, then sprinkle over potatoes.
3. Bake at 350º for 1 hour.

Green Bean Casserole

• 18 oz. frozen green beans
• 3/4 cup milk
• 10 3/4 oz. can condensed cream of mushroom soup
• 1/8 tsp. pepper
• 1 can french fried onions

Combine beans, liquids, and pepper and place into a greased 1 1/2 qt. casserole dish.

Bake 30 minutes at 350º.

Top with onions, and bake 5 more minutes.

Cranberry Soufflé Salad

Source: Tupperware recipe

• 2 1/2 cups orange juice
• 16 oz. can whole cranberry sauce
• 6 oz. package raspberry jello
• 1 1/2 cups whipping cream

1. In a saucepan, combine half of the orange juice, the cranberry sauce, & jello.
2. Cook & stir over medium heat until the jello dissolves. 
3. Stir in remaining o.j.
4. Transfer to a medium mixing bowl, apply seal and chill until partially set. (consistency of unbeaten egg whites)
5. In a small mixing bowl, beat cream to soft peaks.
6. Fold it into the jello mixture.
7. Apply seal, chill until mixture mounds.
8. Pour into the ring mold. (Jel-Ring)
9. Apply seal, chill 4-6 hours or until set.

Sweet Broccoli Salad

Dressing:

• 1 cup mayo or Miracle Whip
• 1/2 cup sugar
• 3 tbsp. vinegar (2 to 4, to taste)

Combine dressing ingredients and chill.

Mix chilled dressing with:

• raw broccoli florets
• chopped red onion
• shredded cheddar
• toasted pecans
• bacon; crisply fried & crumbled

Corn Fritters

Source: Ann Taylor
Yield: 16 fritters

• 1 1/2 cups sifted flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 17 oz. can cream style corn
• 1 egg, slightly beaten
• 1 cup oil
• 2 tbsp. sugar

1. Sift together: flour, baking powder, salt.
2. Mix corn & egg; add to dry ingredients, stirring lightly.
3. Heat oil in large skillet over medium heat.
4. Drop batter by tablespoons into hot oil, 1 layer at a time.
5. Fry about 2 minutes on each side until golden brown. Drain.  

Turkey Stuffing

Source: Leona Greger

11-12 lbs.          20-21 lbs.  

1 cup                 almost 2 cups          onions
1-1 1/2 cups      2 cups                     celery
20 slices            33-34 slices             bread (1 1/4 lb. loaf)
2 tsp.                 1 tbsp.                     salt
3                       5                              eggs
1 1/2 tsp.           1 tbsp.                     sage (or poultry seasoning)
1-1 1/2 cups      2 1/2 cups                hot water (or broth)
1/2 cup             1 cup                        bacon grease

1. Leave bread out overnight to dry.
2. Combine ingredients.
3. Rub inside of bird with salt.
4. Rub with oil.
5. Stuff and cook!

Addition: minced mushrooms are good.

Crockpot Macaroni & Cheese

• 1 T. oil (I used butter) 
• 2 c. dry macaroni 
• 12 oz. can evaporated milk (OR sub powdered milk mixed with only half the water) 
• 1 1/2 c milk 
• 1 t. salt 
• dash of pepper 
• 3 cups shredded cheddar (I use 1/2 cheddar and 1/2 Monterey jack) 
• 2 eggs, beaten (I think we liked it better with only one)

Combine all in crock pot, stir, and cook 4 hours.

I have a large crockpot, so it cooks better if I double this recipe.

Grandma's Potato Salad

Source: Leona Greger

Boil until cooked, about 20 minutes:

• 15 medium potatoes (3 lbs. new or red potatoes)
• 8 eggs

Drain, and peel while warm.
Dice.
Marinate potato overnight in:

• 1/3 cup Western dressing (french dressing)

Combine:

• potatoes
• hard cooked eggs, chopped
• 1 cup celery, finely chopped
• 3 tsp. salt
• 8 tsp. sweet pickle relish
• mayo or Miracle Whip, enough to get right consistency

Serve.