1 1/2 pounds fresh sweet potatoes

Salted water

1/4 cup butter or margarine

1/2 cup chopped onion

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon basil, crushed

1/4 teaspoon dry mustard

1/8 teaspoon pepper

1 1/2 cup milk

1 1/2 cups grated Swiss cheese

3/4 pounds cooked ham, cubed

Directions:

Wash sweet potatoes. Cook unpeeled sweet potatoes, covered, in small amount of boiling salted water until tender, about 20 to 30 minutes. Cool. Peel and slice 1/4-inch thick; set aside. Melt butter in medium saucepan. Add onion, cook until tender. Remove from heat; stir in flour, salt, basil, mustard and pepper. Cook over low heat until bubbly, 2 to 3 minutes. Remove from heat; stir in milk all at once. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Remove from heat. Stir in 3/4 cup of the cheese and the ham. Pour half of mixture into greased 2-quart casserole dish. Arrange half of sweet potatoes on top. Repeat layers. Bake at 350 F for 25 minutes. Sprinkle with remaining cheese and bake three to four minutes longer, or until cheese has melted. Makes six servings.

SOURCE:
Unilever

Debbie Steinbrecher, Bridgeport, NE

Boil enough chicken for 8 people. Let cool in juice. Remove from bones. Cook 3 packages frozen broccoli as directed. Lay broccoli on bottom of casserole dish. Lay chicken on top. Cover with sauce:

2 cans cream of chicken soup

¼ tsp curry

1 C mayonnaise

Juice of ½ a lemon

Lay soft breadcrumbs on top. Grate American cheese over all. Bake at 275º-300º for 30-40 minutes.

Ingredients

• 1 1/2 pounds all-purpose potatoes, peeled and quartered
• 1 can (15 1/2 ounces) chickpeas (garbanzo beans), drained and rinsed, divided
• 1/4 cup milk
• 2 tablespoons butter
• 1 1/2 teaspoons McCormick(r) Gourmet Collection Sicilian Sea Salt, divided
• 1 pound ground lamb
• 1/2 pound lean ground beef
• 1 cup coarsely chopped onion
• 1 tablespoon McCormick Gourmet Collection Roasted Ground Cumin
• 1 teaspoon McCormick Gourmet Collection Ground Coriander
• 1/2 teaspoon McCormick Coarse Ground Black Pepper
• 1/4 cup whiskey or apple cider
• 1 cup beef broth
• 1 tablespoon cornstarch
• 1 cup each frozen carrots and green beans, unthawed

Preparation

1. Place potatoes in 2-quart saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Drain and return to saucepan. Add 1/2 of the chickpeas, milk, butter and 1/2 teaspoon of the sea salt; coarsely mash until well blended. Set aside.
2. Brown lamb and beef in large nonstick skillet on medium-high heat. Drain fat. Add onion, cumin, coriander, remaining 1 teaspoon sea salt and pepper; cook 3 to 4 minutes or until onions are tender, stirring occasionally. Stir in whiskey. Stir broth into cornstarch until smooth. Add to skillet; stir constantly until well blended. Stir in vegetables and remaining chickpeas. Spoon into 2-quart baking dish. Spread potato mixture evenly over top.
3. Bake in preheated 400°F oven 15 to 20 minutes or until mixture is bubbly and top is golden brown. If needed, place under preheated broiler to brown potato topping.

Preparation Time:
15 minutes

Cook Time:
45 minutes

Hunter Baliman, Kimball, NE

1/3 cup chopped green onions

1/4 cup Italian seasoned bread crumbs

3 tablespoons grated Parmesan cheese

1 pound lean ground beef or ground turkey

1 (1 pound) loaf Italian bread, cut into 1 inch cubes

1 (8 ounce) package cream cheese, softened

1/2 cup mayonnaise

1 teaspoon Italian seasoning

1/4 teaspoon freshly ground black pepper

2 cups shredded mozzarella cheese

3 cups high quality spaghetti sauce

1 cup water

2 cloves garlic, minced

Preheat oven to 400 degrees F (205 degrees C).
Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).
Arrange the bread cubes in a single layer in an ungreased 9×13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.

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Connie Myers, Star-Herald Marketing Representative

1 cup wild rice – cook according to directions on package
Sauté’: one medium onion chopped and 2 cups chopped fresh mushrooms
Garlic powder or fresh crushed garlic to taste
Mix above ingredients together.
Fold in 1 cup toasted almonds and 1 cup grated cheddar cheese.
Place in greased casserole dish.
Cover.
Bake at 350 degrees for 45 minutes. Need to watch as it burns easily.

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Janet Frederick, JG Elliott Insurance Center

1 baguette, cut in 1” slices or French bread

6 lg eggs

1½ C milk

1 C half and half

1 tsp vanilla

¼ tsp cinnamon

¼ tsp nutmeg

¼ C soft butter

½ C brown sugar

½ C walnuts, chopped

1 T light corn syrup

Maple syrup

Butter a 9” square pan, arrange bread sliced, overlapping to fill pan completely or lay side by side in bottom. In bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Mix well and pour over bread. Cover and refrigerate overnight (or 1-2 hours). Preheat oven to 350°. In small bowl, combine butter, sugar, walnuts and corn syrup. Mix well and spread over bread. Bake 40 minutes. Serve warm with maple syrup.

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Dorothy Monasmith, Bridgeport, NE

6 oz pkg stove top stuffing

½ C melted margarine

1 C water

2 C chicken breast cooked and cubed

½ C onion, chopped

½ C celery, chopped

½ C mayo

2 eggs, well beaten

1½ C milk

1 can cream of mushroom soup

1 C grated cheese

Mix stuffing, margarine, and water lightly. Pat half the stuffing in the bottom of a greased 9×13 pan. Mix chicken, onion, celery and mayo. Spread over stuffing and add the rest of stuffing. Blend beaten eggs and milk. Pour over the casserole. Cover with foil and refrigerate overnight. Remove one hour before baking and let it sit. Spread soup over top. Bake covered at 325° for 40 minutes. Uncover. Sprinkle with grated cheese. Return to oven and bake until cheese melts. Let stand 10 minutes before serving.

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Diana Haun, JG Elliott Insurance Center

1½- 2 lbs ground beef

½ head cabbage, chopped

Sm onion, chopped, optional

1 can cream of mushroom soup

1/8 tsp garlic powder

Salt and Pepper

2 cans crescent rolls

1-2 C shredded cheddar cheese

Cook cabbage with onion in a small amount of water (about ¼ cup)/ Brown ground beef and drain. Combine cabbage, ground beef, garlic powder and mushroom soup. Season with salt and pepper to taste. Press one can crescent rolls in bottom of 9×13 pan. Spoon hamburger mixture over dough. Sprinkle with cheddar cheese. Spread remaining can of crescent rolls over top and bake at 350° for 30 minutes.

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Shari & Dean Kamerzel, JG Elliott Insurance Center

2 C tiny shell macaroni, raw

2 cans cream of mushroom soup

2 C milk

½ C grated cheddar cheese

3 hard boiled eggs, chopped course

2 cans chicken broth

Onion to taste

½ C celery, chopped fine

½ C green pepper, chopped fine

Mix all together in glass or plastic bowl. DO NOT use metal bowl. Refrigerate overnight. Pour into buttered 9×13 glass pan. Bake at 225° for 2 hours. Do not overcook. Serve with cheddar cheese sauce poured over top using 1 can cheddar cheese soup and ½ can water.

Bytes Computers
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