INGREDIENTS: 2 lbs. round steak, flour, 2 cloves, garlic, 3 Tbs. butter, 1 can beef broth, 1 can cream of mushroom soup, 1 can mushrooms (small-size can 1 c. sour cream, 1 (8 oz.) pkg. noodles-cooked and drained, 1 c. grated cheese (your choice), 1 c. crushed potato chips
DIRECTIONS: Cut steak into 1-inch strips. Season flour to taste, and coat steak pieces. Brown steak and garlic in butter in large skillet. Add broth and simmer until tender. Add soup, mushrooms and sour cream. Stir in noodles and mix well. Pour into a large greased casserole. Top with cheese, followed by chips. Bake @ 350 degrees for about 30 minutes.
INGREDIENTS: 2 c. elbow macaroni, 1 lb. cheddar cheese, 4 Tbs. butter, 4 Tbs. flour, 2 tsp. Worcestershire sauce, ½ tsp. dry mustard, dash of Tabasco sauce, 2 c. milk, bread crumbs
DIRECTIONS: Cook macaroni in salted water until tender. In double boiler, melt butter; stir in flour and dry mustard. Cook until well combined. Slowly whisk in milk and continue stirring as mixture thickens. Add Worcestershire sauce and Tabasco sauce. Slowly add grated cheese until sauce is as thick and cheesy as you like. Pour over drained pasta. Stir. Top with more grated cheese, then bread crumbs. Bake at 350 degrees until bubbly.
INGREDIENTS: 1 pint vanilla ice cream, 1 small pkg. lemon Jell-O, 1 c. hot water, 1 c. grated cheese 1 small can crushed pineapple
DIRECTIONS: Dissolve Jell-O in boiling water, then add ice cream, stir until melted. Add pineapple and cheese and put in refrigerator until set in mold or serving dish.
INGREDIENTS: 1 pkg. shredded cabbage, 4 green onions, 1 pkg. Ramen noodles, ½ c. slivered almonds, 2 Tbs. sesame seeds, 2 Tbs. sugar, 1 c. oil, 3 Tbs. vinegar, ½ tsp. oregano, ½ tsp. pepper
DIRECTIONS: Combine sugar, oil, vinegar, oregano, pepper and flavor packets in a small bowl and shake well. In a large bowl, combine crumbled noodles (uncooked), cabbage and chopped onion. Toast almonds and sesame seeds and add to bowl. Pour dressing over this and stir well. Serves 6-8.
INGREDIENTS: 2 c. Bisquick, 1 c. grated Cheddar cheese, 1 c. milk
DIRECTIONS: Add milk to dry ingredients and mix. Drop by large tablespoon one inch apart on baking sheet. Bake @ 425 degrees for 12 minutes.
INGREDIENTS: 3 (10 oz.) pkgs. frozen cauliflower, 1 (10 oz.) pkg. frozen peas, ¼ tsp. salt plus ½ tsp. salt, ¼ c. butter, ¾ c. chopped onions, ¼ tsp. pepper, ¼ tsp. nutmeg, milk and 1 c. half & half or light cream, ¼ c. dry bread crumbs, 1 Tbs. melted butter
DIRECTIONS: Cook cauliflower as directed on package. Cook peas in ¼ c. water and ¼ tsp. salt. Simmer, covered 3 minutes. Drain peas and save liquid and add milk to make 2 cups. In ¼ c. butter sauté onions until golden. Remove from heat and add flour, salt, pepper and nutmeg. Stir until blended. Slowly add milk and half & half. Bring to a boil, stirring constantly. In a 2 qt. casserole dish, combine 2 vegetables and sauce. Sprinkle bread crumbs and 1 tablespoon butter on top. Cover and refrigerate overnight. Bake, covered for 30 minutes at 400 degrees, then uncovered 20-30 minutes more until bubbly.
INGREDIENTS: CRUST: 16 graham crackers-crushed, ½ c. powdered sugar, ¼ c. melted butter
DIRECTIONS: Mix ingredients. Pat into greased 9x13” pan. FILLING: 2 eggs-beaten, ½ c. sugar, 1 (8 oz.) pkg. cream cheese DIRECTIONS: Mix eggs and sugar. Add cream cheese and whip together well. Place over crumb crust. Bake at 350 degrees for 20 minutes. Cool. TOPPING: one can blueberry pie filling DIRECTIONS: Spread one can blueberry pie filling over baked crust. Refrigerate overnight. May serve with whipped cream.