Common Cuisine |

When I first tried this, I thought I had died and gone to heaven. It could easily serve as a main dish, but also makes a great choice for a potluck.

2 Tbsp butter
3 cups elbow macaroni
2 12 oz cans evaporated milk
1/3 cup milk
2 eggs
1/2 tsp seasoned salt
1/4 tsp garlic powder
1 lb (4 cups) shredded cheddar cheese
1/2 lb (2 cups) shredded jack cheese
salt and pepper

Preheat oven to 375. In a large pot, cook macaroni to al dente (barely done). Drain, and return to pot; toss with butter.

In a medium bowl, stir together milks and eggs. Add seasoned salt, garlic powder, 1 tsp salt and 1/2 tsp pepper. In another medium bowl, combine cheeses.

Layer 1/3 of the noodles in a 13″ x 9″ baking dish, cover with 1/3 of the cheese. Repeat two more times with remaining noodles and cheese. Pour milk mixture over all. Sprinkle with paprika.

Bake 35-45 minutes until top is lightly browned. Let sit 10-15 minutes before serving. Serves

I was not sure I was going to like this, so I will not be offended if you have the same first impression. But I promise you it all just melts together and comes out tasting quite exotic. Make it for yourself to test it first, but consider that this is a great way to feed a lot of people economically. Give your party a luau theme, make up a banana-boatload of pina coladas, and hula the night away to the soundtrack of a steel drum band!

From the kitchen of Leigh Neaves

• cooked white rice

• chicken, cooked and shredded
• pineapple juice
• chow mein noodles
• celery, finely chopped
• white onion, finely chopped
• Campbell’s Golden Mushroom soup
• milk
• crushed pineapple
• shredded coconut
• slivered almonds

Marinate chicken overnight in pineapple juice.

Preheat oven to 350. Place chicken in baking pan, pour more juice over top, and bake for 2 hours. Cool, then shred with fork.

Mix condensed mushroom soup with just enough milk to make gravy consistency.

To Serve, layer in order: Rice, Chicken, Chow Mein Noodles, Celery, Onion, and Gravy. Add second layer of Noodles. Top with Pineapple, Coconut and Almonds.

• 1 package chicken-flavored stuffing mix
• 4 boneless skinless chicken breast halves
• 1 can condensed cream soup (chicken, celery, or mushroom flavor)
• 1/4 soup can milk (about 1/3 cup)

Preheat oven to 400.

Cut each chicken breast half in half and place in a glass baking dish.

Stir together condensed soup and milk.

Prepare stuffing mix according to package directions, but instead of letting it stand, immediately spoon it into the spaces around the chicken pieces. Pour soup mixture over chicken.

Cover dish with foil; bake 20 minutes. Remove foil and bake an additional 10 minutes or until chicken is completely white.

Serves 4 really hungry people, or 6 to 8 with a couple of generous side dishes such as steamed broccoli and rolls, or salad and fruit.

• 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°. Cook macaroni according to package directions; drain. Mix together soup and milk, then stir in cheese and tomatoes.

Stir macaroni into cheese mixture and pour into greased 9″ x 13″ glass baking dish. Bake for 40 minutes until lightly browned.

Serves 4 to 6.

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 golden.

• 1 cup each, chopped: onion, celery, carrots
• ½ cup peas
• 1/3 cup butter
• ½ cup flour
• 2 cups chicken broth
• 1 cup milk
• 1½ tsp poultry seasoning
• 1 tsp salt
• ¼ tsp pepper
• 4 cups chopped cooked chicken
• 1 prepared pie crust

Saute onion, celery and carrots in butter for 10 minutes. Add flour to mixture, stirring well; cook one minute, stirring constantly.

Preheat oven to 400°. Combine broth and milk; gradually stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in poultry seasoning, salt and pepper. Add chicken and peas, stirring well.

Pour chicken mixture into greased shallow 2 qt casserole. Top with pastry, and slit with a few air vents. Bake for 40 minutes, until crust is golden brown. Serves 6.

There is no shame in using Ramen noodles to jump-start your evening meal. Nutrition is another matter, but you be the judge of whether nutrition or survival is your highest value at the moment. 1 lb chicken or beef, cut into small pieces 2 Tbsp oil 1/4 cup diced onions (or 1/2 small) 2 cups cut up vegetables, such as red or green pepper, mushrooms, carrots, and/or broccoli 2 packets Ramen Soup (chicken or beef flavor, or oriental, or whatever you want) 2 cups water In large saucepan or wok, stir fry chicken or beef with onions until meat is cooked and onions are translucent. Remove from dish. Put cut-up vegetables in pan and stir-fry for a few minutes until slightly limp. Return meat to pan. Break up noodle packets and add to pan. Combine seasoning packets with water and pour over all. Simmer 5-10 minutes until noodles are soft. Serve immediately. Serves 4.

• 1 lb ground beef
• 1 can condensed tomato soup
• 1 cup salsa
• ½ C milk
• 6-8 fresh tortillas, cut into 1″ pieces, or ½ pkg tortilla chips
• 1 cup shredded Cheddar cheese

Preheat oven to 400. In skillet over medium-high heat, cook beef until browned, stirring to crumble meat. Pour off fat.

Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2 qt shallow baking dish. Cover.

Bake for 30 minutes or until bubbly. Sprinkle with remaining cheese.

Serves 4.