Chicken Casserole

2-3 boneless chicken breasts (cut, and boiled)
1 large can cream of mushroom (i use low fat soups)
1 small can cream of celery
1 small can cream of chicken
8 oz velveeta (melted) *OPTIONAL
egg noodles (cooked)
1 box stuffing mix


place boiled chicken in large long casserole dish
add cooked noodles to top of chicken
mix soups, and melted cheese in bowl, then add to top of noodles
bake in oven for approx 30 min @ 375.

mix about a 1/3 cup of water with stuffing mix to "dampen" it a bit, then add to top of casserole, and bake for an additional 15 minutes.

this was a recipe i have "made up" by experimenting over the years, and this seems to be the family fav.

i usually make a little extra chicken, and make a smaller casserole to freeze. works GREAT for a quick meal later the next week!
enjoy!!

Recipe from Lea Ann Gauer

Meatball Stew

1 pound ground beef
1/2 cup soft bread crumbs
1/2 teaspoon dried thyme leaves, crushed
1 egg
1 clove garlic, minced
2 tablespoons vegetable oil
1 can French Onion soup
1/4 cup water
3 medium potatoes, peeled and quartered
3 medium carrots, cut into 1-inch chunks
1 medium onion, cut into thin wedges
1 tablespoon chopped fresh parsley

In medium bowl, combine ground beef, bread crumbs, thyme, egg and  garlic; mix thoroughly.  Shape into 20 meatballs.
In skillet over medium heat, in hot oil, cook meatballs until browned on all sides.  Pour off fat.
Stir soup and water into skillet; stir in potatoes, carrots and onion.  Heat to boiling.  Reduce heat to low.  Cover; simmer 30 minutes or until vegetables are tender, adding more water if needed.  Garnish with parsley.
Makes 4 servings.

Taken from Great American Brand Name Recipes Cookbook

Beef Ziti Bake

1 lb extra lean ground beef
1 tbsp. onion powder
1 tbsp. dried sweet pepper flakes
1 14 1/2 oz. can stewed tomatoes with bell pepper and onion  - do not drain
1 8 oz. can tomato sauce
1 tsp. Italian seasoning
1/2 tsp. garlic powder
8 oz. ziti pasta, cooked and drained
2 cups shredded mozzarella cheese, divided
1/2 cup Parmesan cheese

Preheat oven to 350.  Spray 9x13 baking dish with cooking spray.  Spray nonstick skillet with cooking spray and heat over medium-high heat.  Add ground beef, onion powder, and pepper flakes.  Cook, stirring frequently, until beef is browned and crumbled.  Add stewed tomatoes, tomato sauce, Italian seasoning, and garlic powder; mix well.  Add cooked ziti and 1 cup mozzarella cheese.  Spoon mixture into baking dish; top with remaining mozzarella and Parmesan cheese.  Bake 30-35 minutes until lightly browned and bubbly hot.  Remove from oven and let stand 5-10 minutes before serving.

Taken from The Busy Mom's Make It Quick Cookbook

Bean Dip

2 cans refried beans
1 container guacamole
1 cup sour cream
1 pkg taco season
1/2 cup mayo

In a dish layer beans and guacamole.  Mix sour cream, mayo and taco season then layer on top of beans and guacamole.  Top with grated cheese, tomatoes, olives and green onions.  Serve with chips. 

This recipe comes from my good friend Olga. 

Family Frozen Peach Cocktail

2 cups sugar
12 large peaches peeled and sliced
1/2 cup fresh lemon juice
1 1/2 cups orange juice
1 (20 ounce) can crushed pineapple, undrained

Sprinkle sugar over peaches and let stand.  Combine juices.  Add pineapple to juices and pour over the peaches.  Freeze in 4 one-pint bags or 2 one-quart bags.  To serve, thaw slowly in refrigerator for 4 hours or about 2 to 3 hours at room temperature.  Add bananas or berries if desired when ready to serve.  Makes approximately 4 pints.

Taken from The Essential Mormon Cookbook

Tuna Sourdough Sub Sandwiches

1 12-oz can chunk light tuna in water - drained
1/2 cup diced celery
1 small apple, diced
1/4 cup raisins (optional)
1/4 cup mayo
1/2 tsp. onion powder
1/4 tsp. dry mustard
4 sourdough sandwich rolls, cut in half

optional:
lettuce, tomato, onion, Dijon mustard

Combine tuna, celery, apple, and raisins in medium bowl; mix well.  Combine mayo, onion powder, and dry mustard in small bowl; mix well.  Add to tuna mixture and toss until coated.  Divide tuna mixture and spoon onto 4 sourdough bread halves.  Garnish with lettuce, tomatoes, Dijon and onions as desired. 

Serves 4.  Taken from The Busy Mom's Make It Quick Cookbook

Broccoli Salad

2 bunches fresh broccoli cut in small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds or raisins (optional)

In large bowl combine broccoli, onion, and cheese.  Refrigerate.  Just before serving, stir in bacon.  Add sunflower seeds or raisins if you wish.  Pour desired amount of dressing over salad.  Stir briefly.  Serve the same day.

Broccoli salad dressing:
1 cup mayonnaise
2 tablespoons red or white wine vinegar
1/2 cup sugar
1/2 teaspoon salt

Makes 6 servings.  Taken from The Essential Mormon Cookbook