Amanda's Stuffing Casserole

1 - 12 oz pkg seasoned bread stuffing
2 tbsp melted margarine
2 cups chicken broth (divided)
3 cups chicken/turkey, chopped
1/2 cup celery
1/2 cup onions
1/4 cup minced chives
1/2 cup light mayo
3/4 tsp salt
2 eggs
1 can mushroom soup
1-1/2 cups milk
1/2 cup grated cheddar cheese

Mix stuffing, margarine and 1-1/4 cup chicken broth in a bowl.  Mix chicken, 3/4 cup chicken broth, celery, onions, chives, salt and mayo in a separate bowl.  Layer half of the stuffing, chicken mixture, then the rest of the stuffing in a 9x13 pan.

Whisk eggs, soup and milk together and pour over top.

Bake uncovered at 325 for 30 minutes.  Uncover, add cheese and bake for 10 more minutes.

Good for freezing.

Turnip or Rutabaga Fries

Peel a turnip or rutabaga and cut into thin fries - I generally cut them about 1/4 - 1/3 the width of a french fry.

Throw into a ziplock bag with some extra virgin olive oil, paprika, sea salt, and any other spices you might like, such as Mrs. Dash; shake until well mixed.  Spread on a cookie sheet.

Bake at 450 until done.  It usually takes 45 - 60 minutes for me to cook them, depending on the size of the turnip/rutabaga.  I pile them all onto one cookie sheet, and cook them until they are no longer crisp, turning them occasionally.

"Everything" Sauce (for baked potatoes)

1 cup sour cream
1/2 cup melted margarine
1 cup grated cheddar cheese
3 green onions, minced (or 4 tablespoons minced chives)
8 slices bacon, fried crisp and crumbled (or real bacon bits from a package or jar)

Mix sour cream, melted butter and cheddar cheese together and refrigerate. (This will keep at least a week.) When ready to serve, let the mixture warm up on the counter for an hour or so (while you bake the spuds) then add green onions and crisp crumbled bacon. Spoon over hot, baked potatoes.

Grandma Betty's Potatoes

1 kg (2 lbs) frozen hash browns
2 cups sour cream
1/2 cup shredded cheddar cheese
2 cans cream of mushroom soup
1/3 cup melted margarine
1/2 cup crushed Corn Flakes
1 chopped onion

Topping:
1/2 cup crushed Corn Flakes
1/4 cup melted margarine

In a greased 9 x 13 casserole dish, mix together hash browns, sour cream, cheese, mushroom soup, margarine, Corn Flakes and onion.  Top with 1/2 cup crushed Corn Flakes and drizzle with melted margarine.

Bake at 350 for 2 hours.

So, so, SO YUMMY!!

Class of '98's Chicken And Rice

1 can mushroom soup
1 can chicken broth
1 package (1/3 cup) dry onion soup mix
1 cup rice (uncooked)
2 cans water
10 chicken pieces (optional)

Mix soups and water in large casserole (11x14). Add rice and press into mixture. Lay chicken pieces on top. Bake at 350 for 1 1/2 - 2 hours uncovered.

I got this recipe from the Grad 98 Cookbook.

The chicken really is optional. Even without the chicken, this has such a wonderful chicken-y flavor!  And I've also made it with quinoa instead of rice.  I just added an extra soup can of water.  My friend pointed out that my recipe of "chicken and rice" no longer had chicken OR rice in it!!  (Until she pointed that out, I hadn't realized that!)

Mom's Pasta Salad

2 cups shell macaroni (any shape)
1/8 cup green pepper, finely chopped
1/2 cup finely chopped broccoli
1/2 cup sugar
1/3 cup ketchup
1 tsp salt
1/8 cup finely chopped green onion
1/2 cup cauliflower, finely chopped
1 tsp paprika
1/2 cup salad oil
1/4 cup vinegar
1/4 tsp pepper, finely chopped

Cook macaroni; let cool. When cooled, add sauce mixture and finely chopped vegetables.