Recipe #119 French Bread Garlic Topping

French Bread Garlic Topping (Becca)

1 cup chopped olives
1 cup mayonnaise
1 stick butter or margarine, softened
chopped green onions
1 tsp. chopped garlic or 1 clove garlic (the more finely chopped the better)

Mix together as a spread. Split loaf of French Bread in half the long ways, open up on a cookie sheet covered in tin foil. Spread topping about ½ inch thick along the top of each half. Broil until bubbly and browning. Watch bread carefully because it burns quickly. The edges of the bread should just be slightly brown and the butter in the mix should be melted.

Recipe #117 Becky Vance's Breadsticks

Becky Vance’s Breadsticks (Becca)

3 cups warm water
4 Tb. sugar
2 Tb. yeast
1 tsp. salt
6 to 6 ½ cups flour

Add in order and mix

Melt ½ cup butter or margarine on cookie sheet, season butter with salt, garlic, parmesan, etc., and roll breadsticks in butter and arrange on sheet. Cook at 375°for 20 minutes.

Recipe #107 Jesika's Pull-Apart Breadsticks

Jesika’s Pull-Apart Breadsticks

2 c hot water
1 ½ T quick rising yeast
2 T sugar
2 t salt
½ stick soft butter
¼ c parmesan cheese
¼ c light mayonnaise

In mixer mix hot water, yeast, sugar slightly. Let stand for 3 mins. Mixer on law and slowly put in 2 t salt and enough flour until dough leaves sides of bowl. Add ½ c flour and knead on high for 6 min. Let rise. Put dough on large cookie sheet sprayed with olive oil. Spread dough. Mix ½ stick butter with ¼ c parm. Cheese and mayo. Spread onto dough. Cut dough into stick size pieces. Bake at 375 for 25 mins.

Recipe #65 Italian Delight

Italian Delight (Becca)

1 lb. Hamburger
1 small onion, chopped
1 cup whole kernel corn (drained)
1 cup grated cheese
1 can tomato soup
2 cups cooked noodles or macaroni

Brown meat and onion. Add corn and soup. Add alternate layers of noodles, meat mixture, and cheese. Put remaining cheese on top. Bake at 350° until bubbling, about 30 minutes.

Recipe #63 Lasagna

Lasagna (Becca)

1 lb. browned hamburger with onion
1 jar Prego spaghetti sauce
¾ cup water
8 oz. raw lasagna noodles (just normal noodles— do not precook!)
2 cups cottage cheese
3 cups shredded mozzarella

Brown meat, drain fat. Stir in sauce and water. In a 9x13 pan, layer a third of the sauce and cover with a layer of noodles. Layer ½ of the cottage cheese, ½ of the mozzarella, a third of the sauce again, and then repeat, ending with a layer of sauce.
Cover with tin foil and bake at 375° for one hour. Uncover, sprinkle with parmesan. Let sit for 15 minutes before serving so the extra water can be absorbed.

Recipe #51 Lasagna

Lasagna (Kayla)

1 lb. Hamburger
1 lg. Spaghetti Sauce
1 Cottage Cheese
Mozzarella Cheese
Lasagna Noodles
Ground hamburger, drain, add spaghetti sauce and cottage cheese. Layer noodles, sauce, cheese, etc. Bake 350 for 1 hour.
Recommended Side Dishes: Garlic bread, cheese/garlic biscuits, green salad, jello, steamed vegetables

Recipe #49 Pea Pasta

Pea Pasta (Shanny)

1 bag extra wide egg noodles
1 can of chicken
2 cans of cream of chicken soup
½ bag of petite peas
1 c. cheese
1 c. crushed potato chips
1 soup can of milk
Boil noodles while cooking mix of cream of chicken soup with 1 can milk. Drain chicken and add to soup. Put peas in bottom of colander, then drain noodles over the top. Mix with soup mixture. Put in a 13 by 9 pan. Top with crushed potato chips and cheese. Bake for 20 minutes @ 350.

Recipe #31 Italian Chicken

Italian Chicken (Jes)

4 to 6 chicken breasts
1 envelope Italian dressing mix
1 cube butter
1 8oz. cream cheese
2 cans cream of chicken soup

Place chicken breasts in slow cooker. Combine Italian dressing mix and melted butter and pour over chicken. Add cream cheese and soup. Cook for 4 hours. Serve over pasta, rice, or potatoes.