Bon Appetit Friends

Just in case you still have some of that Easter Ham still in the fridge... This was a classic dish in the Dunaway home growing up. It seemed like we usually had it when someone needed help and my mom was taking a meal in. Comfort food. 1 pkg. (8 oz.) medium egg noodles, cooked and drained 2 cups cubed fully cooked ham 2 cups shredded Swiss cheese 1 can condensed, creamed soup (Cream of Mushroom, Cream of Celery) 1 cup sour cream 1/2 cup chopped green pepper 1/2 cup chopped onion Melt a little butter in a frying pan and cook onions and green peppers until soft. Add sour cream and condensed soup. In a greased 13x9x2 inch baking dish or casserole dish, layer ingredients like you would a lasagna: noodles, meat, sauce, cheese . Two layers works well in a 9X13, but maybe 3 in a deeper casserole dish. Bake uncovered at 350 degrees for 40-45 minutes, or until heated through. Makes 6-8 servings.

Men like soup that is more MEAT than soup - this one is yummy and meaty 2 lbs beef chunks 2 TB vegetable oil 4 c. water 1 medium onion, diced 1 clove garlic, minced 1 TB salt 1 TB lemon juice 1 tsp. Sugar 1 tsp. Worcestershire sauce ½ tsp. Pepper ½ tsp. Paprika 2 bay leaves dash of allspice 6 carrots, peeled and chopped 3 potatoes, diced Brown meat (opt.) then put in crockpot. Add remaining ingredients. Cook on HIGH 4-6 hours or LOW 10-12 hours. Mix ¼ c. flour and ½ c. water and stir into stew before serving.

3 - 3.5 lb. pot roast garlic salt tumeric cayenne pepper Au Juis packet Any type of roll or hoagie bun you prefer Put roast in crock pot with a 1/2 cup of water. Sprinkle roast with the garlic salt, tumeric, and pepper. Eyeball it as best you can. Cook 8 hrs on low. Shred when done then serve. For Dip: Au Juis Packet 1 cup water Drippings off of roast

Make 2 cups rice Boil 3-4 chicken breasts, cut into bite-size pieces Sauce: ½ c butter ¾ c flour 2 ½ c milk 1 can cream of mushroom or chicken soup ½ c. chicken broth (I usually just use the water I cook the chicken in) 1 ½ t salt Melt butter, stir in flour, add milk, soup, broth and salt. Thicken, then add chicken. Pour over rice and add toppings. We like chopped tomatoes, pineapple tidbits, c how mein noodles, olives, raisins, cheese, chopped celery, water chestnuts . *This is such a great 3-month supply recipe. I made it tonight with a can of Costco's chicken and just dumped the whole thing in. I love it, because it is an entire meal that my whole family can eat. My kids love choosing their toppings.

8 oz. sausage 8 oz. cream cheese, allow to soften slightly out of fridge 1 c. shredded mozzarella 2 c. dry macaroni 1 c.kalamata olives, diced 1 tbsp. butter 1 tbsp. flour 1 tsp. sage 1/4 tsp. thyme 1/2 tsp. salt 1/8 tsp. cayenne pepper 1 1/2 c. milk about 4-5 roma tomatoes, sliced Parmesan cheese Cook pasta and brown sausage. Cube cream cheese. Combine cheeses, olives and warm pasta and meat in a large bowl. (The cheeses will start to melt with the heat of the pasta and meat.) In a saucepan, melt butter. Mix all the spices and flour together in a small dish and then add to the butter. Add milk. Stir until frothy and slightly thicker. Pour over meat/cheese/macaroni mix. Put in a baking dish that has a lid and bake covered at 350 for 35 min. Remove cover, put tomato slices on top and sprinkle on parmesan cheese. Bake 15 minutes more. This is SO yummy! You're better off not knowing the nutritional information!

cooked lasagna noodles aprox. 2 cups mozzarella cheese Cheese Mixture: 3 cups cottage cheese 2 eggs 1/4 c parmesan cheese 1/4 c parsley black pepper to taste Sauce Mixture: 1 jar spaghetti sauce + a little water to rinse out jar 1 lb. pork sausage Italian spices to taste Coat pan with cooking spray. Make three layers of noodles, cheese mixture, sauce, mozzarella. Sprinkle parmesan cheese on top layer. Bake at 350 for 45 minutes, uncovered.

6 cups shredded chicken from two rotisserie chickens 1 refrigerated pie crust from a 15 ounce box 2 Tbs. vegetable oil 3 medium onions, chopped 3 small celery ribs, cut into ¼ inch thick 2 cups chicken broth 12 ounce can evaporated milk 1/3 cup butter ½ cup plus 1 Tbs. Flour ¾ tsp. dried thyme ¼ cup dry sherry or white wine Salt and pepper to taste ¼ cup chopped fresh parsley 1- 16 ounce bag of frozen peas and carrots or mixed vegetables, not thawed -Adjust oven rack to low center position; heat oven to 400 degrees. -When using a rotisserie chicken, separate meat from the skin and bones, and tear into bite size pieces. -Remove pie dough from box and follow directions for bringing it to room temperature. -Heat oil in dutch oven over medium high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside. -Microwave chicken broth and milk in a microwave-safe bowl until steamy, 3-4 minutes. -Heat butter over medium heat...

4-6 potatoes quartered 2-3 lbs chicken pieces 2 lg. onions quartered 1 garlic bulb minced 3 tsp. dried oregano 1 tsp salt 1/2 tsp pepper 1 TB oil Layer in crock pot in listed order. Cook on low for 9-10 hours or on high for 5-6. This is from Stephanie Ison - our new author. This is yummy, and yes, it calls for the entire bulb (not clove) of garlic!

1 (6 pound) pork butt roast 1 T sea salt 1T liquid smoke flavoring 1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker. 2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. 3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten. This recipe is so easy, and the meat is to die for. We serve it with rice, macaroni salad, c aesar salad, fresh pineapple and Hawaiian sweet bread. The leftovers make great tacos and burritos; I think the meat tastes a lot like Chipotle's pork. It makes a LOT!

We are addicted to pizza on the barbecue. It's the yummiest homemade pizza. You've got to try it while its still good BBQ weather. 1. Turn your grill to a really low setting. 2. Make your dough (any old recipe), gather pizza sauce and mozzarella and the toppings of your choice. I hear Fresh and Easy has a pizza dough you just buy in a little bag, all ready to go. 3. Spray a piece of wax paper (or foil) with Pam and roll out your dough to a size that will fit on your grill. 4. Carefully flip the dough onto your grill and close the lid. Get all your other ingredients outside. It only takes a couple minutes for the dough to cook. 5. Flip the dough over and quickly top the baked side with sauce, cheese and toppings. Bert and I always do this part together so it goes a little faster. Close the lid to melt the cheese but don't burn the second side. Sometimes we even turn the grill off but keep the pizza on the warm grill. Walla! Pizza on the BBQ. You'll feel like you work at ...

8 chicken breasts 3 c. water 2 bay leaves 1 t. celery salt 2 pkgs. Broccoli, chopped (10 oz. each) 2 c. milk 2 pkgs. (8oz.) cream cheese, softened 1 t. salt ½ t. garlic salt 1/3 c. grated parmesan 2/3 c. grated parmesan cheese CHICKEN: put chicken, bay leaves, and celery salt in large pot. Simmer 1 hour. Cool. Discard liquid. In a saucepan mix milk, softened cream cheese, salt, garlic salt, and 1/3 cup parmesan cheese. Stir and cook until thick. Put broccoli in bottom of greased 9 x 13 casserole dish. Pour in 1 cup sauce. Put in chicken breasts. Pour in remaining sauce. Sprinkle 2/3 cup parmesan cheese on top. -Bake @ 350 for 25 min. -Yield 6-8 servings8 chicken breasts

8-10 boneless, skinless chicken thighs with fat trimmed off 1/3 c. Aloha brand soy sauce (found at Asian markets *isle 4 at Lee Lee's in Chandler) 1/3 c. brown sugar 1/3 c. water tiny chunk of fresh ginger or 1/4 tsp of dried minced garlic few drops of sesame oil Cook in crock pot on low for 6 hours. Shred chicken. For larger quantities bake in oven at 350 uncovered for 1 1/2 hours. May need to separate chicken midway because it has a tendency to clump together. Serve with rice, hawaiian sweet bread and fresh pineapple. *recipe from Lisa Wagner and Jen Duke

8 oz extra-wide egg noodles 4 0z stringless sugar snap peas 1 Cup shredded carrots 1 Cup frozen peas 1 Cup chicken broth 1/2 Cup heavy cream 1 1/2 tsp grated lemon peel 1/2 tsp freshly ground pepper 1/2 tsp salt 2 Cups shredded rotisserie chicken meat Freshly grated parmesan cheese Cook noodles according to package directions, add snap peas to noodles 1 minute before noodles are done. Place carrots and frozen peas in colander in sink. Drain noodles and snap peas over carrots and frozen peas. Heat broth, cream, lemon peel, pepper, and salt to boiling over high heat in the same pan. Stir chicken and noodle mixture into sauce; heat through, stirring constantly. Garnish with parmesan cheese.

1 package (32 Ounces) frozen Southern style hash brown potatoes 1 tsp salt 1/4 teaspoon pepper 4 cups diced cooked chicken 1 can sliced mushrooms, drained 1 cup sour cream 2 cups chicken broth or stock 1 can cream of chicken soup 2 teaspoons instant chicken bouillon 2 Tablespoons finely chopped onion 2 Tablespoons finely chipped sweet red pepper 1 garlic clove, minced Paprika 1/4 cup sliced almonds Thaw hash browns overnight in refrigerator. Layer in ungreased 13x9 baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over hash browns. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all. Sprinkle with paprika and almonds. Bake uncovered at 350 for 50-60 minutes or until heated through. * I didn't put the paprika and almonds on top. I put cheese and then frosted flakes mixed with some butter like I would on cheesy potatoes.

1 lb. ground beef 1 can Hunt's Traditional Spaghetti Sauce 1/2 bag Egg Noodles 1 8 oz. pkg. Cream Cheese 1 c Cottage Cheese *Cook ground beef over medium heat, drain. Add can of tomato sauce, turn to low heat, and simmer. *Cook noodles according to package directions *Mix cream cheese and cottage cheese together *In a 9x13 casserole dish, layer 1/2 noodles, 1/2 meat sauce, and 1/2 cream and cottage cheese mixture. Repeat then stir all together. *Bake in a 350 degree oven for 30-45 min.

2/3 cup bread stuffing, crushed 1/2 cup chopped walnuts 6 0z cream cheese 4 T margarine, softened 1/2 t pepper 2 cups cooked chicken or turkey 2 packages crescent rolls 8 inches each --I also add onion to taste Preheat oven to 375. Combine cream cheese, margarine and pepper until smooth. Stir in the chicken. Separate rolls into 16 triangles. Divide chicken into equal parts for each roll Roll up and tuck the ends. Combine the stuffing and the nuts. Roll the crescent rolls in melted butter and then in stuffing mixture. Place on ungreased cookie sheet 1 inch apart. Bake for 20 minutes. Serve with turkey or chicken gravy. This recipe is easy to double or triple, and rolls can be frozen before cooking and cooked later.

2-3 boneless chicken breasts, cooked and cubed 1 cup water 1 pkg. Italian dressing mix, dry 8 oz. cream cheese 1 can cream of chicken soup Combine all ingredients and heat slowly over the stove. Stir frequently until smooth and creamy. Serve over your favorite noodles.

1 pkg. (13.25 oz.) whole-grain rotini or fusilli pasta 8 oz. asparagus, ends trimmed, cut into 1-in. pieces 1 bag (8 oz.) stringless snap peas 1 Tbsp. olive oil 1 sm. onion, chopped 1 lemon 1/2 c freshly grated Pecorino Romano cheese 1/4 c loosely packed fresh basil leaves, thinly sliced *Heat large covered saucepot of salted water on high to boiling. Add pasta and cook as label directs, adding asparagus and snap peas when 3 minutes of cooking time remain. *Meanwhile, in 10-inch nonstick skillet, heat oil on medium until hot. Add onion and cook 10 to 12 minutes or until tender and browned. From lemon, grate 1 tsp. peel and squeeze 2 Tbsp. juice. *Reserve 1/2 cup pasta cooking water, drain pasta and vegetables. In large serving bowl, toss pasta and vegetables with cooking water, onion, lemon peel and juice, Romano, basil, 1/2 tsp. salt, and 1/4 tsp. coarsely ground black pepper.

Cook a pot roast (I like chuck) in the crock pot Drain off juices and shread Add a whole bunch of ketchup Add brown sugar and vinegar to taste Return to crock pot for another hour Serve on buns

2 TB olive oil 4 green onions, sliced 3 slices of bacon, diced 2 garlic cloves, minced 1 1/4 cups rice 7 oz. canned tomatoes 3 TB chopped fresh parsley 2 bay leaves 1 small green chili, cored, seeded and thinly sliced 1/2 tsp turmeric 1/2 tsp cumin seeds 1/2 tsp dried thyme 1/2 tsp curry 1 can red kidney beans or black-eyed peas, drained 1 1/2 cups chicken stock 1 lime, cut into wedges to serve Heat oil in a pan, add green onions and bacon, and cook for about 5 minutes or until the bacon is crisp. Add the garlic and cook for 2 minutes. Add the rice and stir to coat the grains in the oil. Add the tomatoes with their juice, 2 TB of the parsley, the bay leaves, chili, turmeric, cumin, thyme, and curry. Cook for 2 minutes. Add the beans and stock and bring to a boil. Cover and cook over low heat for 15 minutes, until the rice is tender and the liquid has been absorbed. Sprinkle with the remaining parsley and serve with lime wedges. This is a recipe my friend Jessica recommended. I c...