August 10, 2010

Baked Cranberry Casserole

2 cups. raw cranberries, washed
3 cups. peeled and sliced apples
1 (8-1/4oz) can. crushed pineapple
3/4 cup. sugar
1/4 cup. uncooked oatmeal
1/3 cup. flour
1 cup. brown sugar
1 cup. chopped pecans
1/2 cup. margarine, melted


    Place cranberries in a 9 x 13 inch casserole. Top with sliced apples and pineapple. Mix sugar, oatmeal, flour, brown sugar, and pecans; spread over fruit. Pour melted margarine over all. Bake at 350 F. until brown about 30 minutes.
10 to 12 servings

MACARONI DANDY SALAD



Printed from COOKS.COM


□   8 oz. (2 c.) elbow macaroni, cooked
□   1/2 c. mayonnaise or salad dressing
□   1 tbsp. lemon juice
□   1 tsp. sugar
□   1/2-3/4 tsp. celery salt
□   1 tomato, diced
□   1 heaping diced celery
□   3 tbsp. pimiento
□   1/2 c. diced green peppers
□   Salad greens, radish roses



Mix salad dressing with lemon juice, celery salt, sugar and combine with macaroni, tomato, celery and peppers. Serve on salad greens, place radish roses around. Makes 6 to 8 servings.

Cajun Style Chicken

2 tsp. dried oregano
2 tsp. sweet paprika
1/2 tsp. ground ginger
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 tbsp. olive oil
4 skinless boneless chicken breasts
salt
Thyme sprigs

    Combine the oregano, spices, and oil in a bowl, then rub over the chicken breasts to coat.
Heat a large nonstick sauté pan over high heat for 2 minutes. Add chicken, smooth side down.
 Pan fry for 2-3 minutes, until just beginning to blacken.

    Turn the chicken over, reduce the heat, and cook for 3-6 minutes,until the juices run clear.
Sprinkle with a little salt ant the thyme just before serving.

Mock Pepperoni Lasagna

1 lb. bulk pork sausage
1 (15 oz) can. tomato sauce
1/2 tsp. garlic salt,
1/2 tsp. pepper
1/2 tsp. dried basil leaves, crushed
1 (7oz) pkg. macaroni, cooked and drained
1-1/2 cups. large curd cottage cheese
1-1/2 cups. shredded american cheese
2 cups. pepperoni

     Brown the meat and pepperoni; drain off fat. Add tomato sauce, garlic salt, pepper, basil, and 1/2 cup water.  Cover; simmer 15 minutes, stirring occasionally. In a 2 qt. casserole layer half each macaroni, cottage cheese, shredded cheese and meat sauce. Repeat. Bake at 375 F for 30 minutes.
Serves 6 to 8

Original Ranch Beef & Noodle Skillet

  • Prep time: 25m
  • Cook time: 10m
  • Total time: 35m

  • 1 package (8 ounces) wide egg noodles, dry

  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

  • 1 pound ground beef, cooked and drained

  • 1 jar (4½ ounces) sliced mushrooms, drained

  • 1 container (8 ounces) sour cream

  • ¾ cup milk

  • ½ cup grated Parmesan cheese

  • Sliced green onions 



  • Preheat oven to 350°F. Cook noodles according to package directions. Drain and combine with dressing mix, cooked ground beef, mushrooms, sour cream and milk. Cook and stir until thoroughly heated. Sprinkle with cheese. Garnish with green onions

  • MARINATED MACARONI SALAD


    Printed from COOKS.COM


    □   1 (8 oz.) pkg. uncooked elbow macaroni
    □   3/4 c. commercial Italian salad dressing
    □   1 c. chopped celery
    □   3/4 c. shredded carrots
    □   3/4 c. chopped green pepper
    □   1/4 c. chopped onion
    □   1/2 c. diced American cheese
    □   1 (8 oz.) carton sour cream
    □   Imitation bacon bits


    Cook macaroni according to package directions; drain and rinse with cold water; drain. Combine macaroni and salad dressing; cover, and chill overnight. Add vegetables and cheese; mix well. Add sour cream and stir gently. Sprinkle with bacon bits. Yield: 6 to 8 servings.

    40 Clove Garlic Chicken

    Prep: 10-15 minutes
    Cook: 10-12 hours
    Servings: 6-8

    2 stalks celery
    1 (4lb) fryer chicken
    3 T. olive oil
    1 tsp. dried thyme
    1 tsp. salt
    1/2 tsp. dried rosemary
    1/2 tsp. pepper
    1/2 C. chicken broth
    1/3 C. dry wine
    3 heads garlic
    1 loaf French bread

          Coarsely  chop celery and place across bottom of slow cooker. Remove neck and gizzards from chicken.
    Throughly rinse and clean chicken and pat completely dry. Place lemon quarters inside chicken. Run olive oil all over outer chicken skin.
          In a small bowl, combine dried thyme, dried sage, salt, dried rosemary and pepper. Mix well and sprinkle seasoning mixture over chicken. Place seasoned chicken over celery in slow cooker. Pour chicken broth and dry white wine around chicken.
          Separate garlic into individual cloves, but do not peel the cloves. Place cloves all around chicken. Cover and cook on low setting for 10 to 12 hours. To serve, remove chicken to a serving platter and let cool slightly before slicing. Serve with toasted French bread. Squeeze roasted garlic from skins and spread lightly over French bread slices.