Monthly Archives: March 2008

Border Macaroni and Cheese

2 cups uncooked elbow macaroni 1 can condensed cheese soup (cheddar, fiesta nacho, southwestern jack, etc) ½ cup milk 2 cups shredded cheddar or jack cheese 1 (14 oz) can cut-up tomatoes, or 1 cup salsa Preheat oven to 350°. … Continue reading

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Kid-Friendly Stuffed Shells

Simple to assemble, this recipe doubles easily, and also freezes well. ½ pkg large shells (about 18) 2 cups shredded cheddar cheese ½ jar spaghetti sauce 2 Tbsp Parmesan cheese Cook shells according to package directions; drain. Preheat oven to … Continue reading

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Orange Almond Asian Salad

This is a special recipe for salad that is not a lettuce salad. Great complement for Asian-influenced main dishes such as Teriyaki Pork. 1 head romaine lettuce or bok choy 1 bunch green onions, finely chopped 1Tbsp vegetable oil 4oz … Continue reading

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Chicken Rice Skillet with Broccoli

For this dish, you can substitute any vegetables you have that you want to use up. You can use any cream soup you have on hand instead of the broccoli; or you can use broccoli cheese soup for a cheesier … Continue reading

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Butternut Squash Soup

1 lg butternut squash 1 med onion 3 med apples 1 cup chopped carrot 5 cups broth ¼ cup brown sugar 1 tsp granulated sugar 1 tsp cinnamon 1 cup milk Place whole squash in the microwave for 8 minutes. … Continue reading

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Chicken Pot Pie

The secret to having fabulous pot pie is to use tasty cooked chicken. Dawn likes to season and roast a whole chicken for this recipe, or pan-fry two or three chicken breasts with garlic, lemon pepper, and poultry seasoning until … Continue reading

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Quick Lasagna

9-10 lasagna noodles 1 lb ground beef or sausage 1 onion, chopped (optional) 1 small can sliced mushrooms (optional) 1 jar spaghetti sauce 16 oz ricotta cheese 8 oz shredded mozzarella 1 egg 2 T parmesan cheese Preheat oven to … Continue reading

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