1 (8 oz.) pkg. small, clean, frozen shrimp
1 (10 3/4 oz.) can cream of shrimp soup
1/2 c. sharp Cheddar cheese, grated
1/2 c. mayonnaise
2 c. fine noodles, uncooked
1 can French fried onion rings, optional
In large bowl mix shrimp, soup, cheese, mayonnaise and noodles together. Put into greased casserole and bake, covered, for 35 minutes at 350°. Remove from oven, sprinkle with paprika and stir. If desired arrange onion rings on top. Return to oven and continue baking, uncovered, for five minutes or until bubbly. Serves three.
CRUNCHY LAYERED TACO SALAD
1 lb. ground beef
6 c. shredded lettuce
2 (15-19 oz.) cans black or pinto beans, rinsed and drained
1 (14 1/2 oz.) can stewed tomatoes, undrained
2 c. (4 oz.) Original or Cheddar French fried onions
1 (1 1/4 oz.) pkg. taco seasoning mix
1 1/2 c. shredded Cheddar or Monterey Jack cheese
Cook beef in large nonstick skillet until browned, about five minutes. Stir in beans, tomatoes, one cup onions and seasoning mix. Simmer five minutes until slightly thickened and flavors are blended, stirring often. Layer beef mixture over lettuce on platter. Top with cheese and remaining onions. Serve warm or at room temperature.
1 (8 qt.) box powdered milk
1 box powdered sugar
1 (11 oz.) jar creamer
1 (1 lb.) box Nestles’ Quik
Mix all ingredients. Sift if lumpy. Store in airtight container. Mix 1/3 cup mix to 1 cup hot water. May add miniature marshmallows to mix if desired.
CASSEROLE SIZE BAKING-PAN SUBSTITUTE
1 1/2 quarts = 9x5x3” loaf pan
2 quarts = 8” square cake pan
2 1/2 quarts = 9” square cake pan
3 quarts = 13x9x2” cake pan
4 quarts = 14x10x2” cake pan
CHERRY CHEESE MINIS
30 vanilla wafers
3 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
1 tsp. vanilla
1/8 tsp. salt
1/4 tsp. almond extract, opt.
1 (21 oz.) can cherry pie filling
Cream together cream cheese and sugar. Add eggs, one at a time, beating well after each. Add vanilla and salt and mix well. Line 30 paper baking cups in muffin tins with a whole vanilla wafer. Fill to within 1/2-inch of the top with the cream cheese filling. Bake at 350° for 20 minutes. Cool. If desired add almond extract to cherry pie filling and spoon onto the tops of the mini cheesecakes. Refrigerate several hours.
DINER STYLE HOME FRIES
2 1/2 lbs. red potatoes, washed and diced 3/4”
1/2 c. butter
1 large onion, diced
Salt and pepper to taste
1/2 tsp. garlic salt
Place potatoes and one tablespoon of the butter in microwave-safe bowl. Cover with plastic and cook for three to five minutes or until cooked but still firm. Shake potatoes in bowl with plastic on them to distribute butter. While potatoes are cooking cook onion in skillet in one tablespoon butter until onion pieces are tender and cooked. Remove to bowl and set aside. Melt remaining butter in skillet over medium high heat. Distribute potatoes (but not the onion) in the skillet. Add salt and pepper. Pack down with a spatula and let cook until crispy on one side, about five minutes. Turn potatoes, turn down heat and repeat until potatoes are crispy throughout. Add garlic salt. Add more salt and pepper to taste if necessary. Stir in onions and serve.
12 oz. macaroni, uncooked
1 (8 oz.) pkg. cream cheese
2 cans mushroom soup
2 Tbsp. chopped onion
2 Tbsp. prepared mustard
1 small jar pimientos
2 (7 oz.) cans tuna
1 c. prepared dry herb dressing
2 Tbsp. butter, melted
Cook and drain macaroni. Combine cream cheese, soup, onion, mustard and pimientos. Stir in tuna. In another bowl combine stuffing mix and butter. In a casserole alternate layers of macaroni, sauce and stuffing until casserole is full. Bake at 375° for 20-25 minutes. Serves eight – nine.
1 pkg. dry yeast
1 c. warm water
1 c. whole wheat flour
1 3/4 c. white flour
1 tsp. salt
2 Tbsp. butter
4 Tbsp. dark brown sugar
Stir yeast into warm water. In food processor put flours, salt and brown sugar. Cut butter into pieces and add to flour mixture. Run processor to chop butter. Run processor while adding water and yeast a little at a time. If too moist add a little extra white flour. Process 45 seconds to knead. Place in floured plastic bag until double in bulk. Punch down and let rest five minutes. Shape and place in greased loaf pan. Let rise until double. Bake about 30 minutes at 375°. Makes one loaf.
1 lb. fresh or frozen fish fillets
1 Tbsp. lemon juice
1 can cream of mushroom or celery soup
1 small onion, finely chopped
1/2 c. shredded sharp Cheddar cheese
Herb-seasoned bread crumbs
Cut fillets into serving-size pieces. Place in buttered casserole. Combine undiluted soup with onion and lemon juice. Pour over fish fillets. Top with cheese and crumbs. Bake in 424° oven for 20-25 minutes or until fish is flaky when tested with fork. Serves four.