Ham and Chicken Casserole

1 1/2 cups uncooked egg noodles -- I prefer dumpling style
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 1/2 cups cooked, cubed chicken breast meat
1 1/2 cups cooked, diced ham
3/4 cup chopped celery
3/4 teaspoon salt
3/4 teaspoon black pepper
8 ounces shredded cheddar cheese
1 teaspoon paprika

Preheat oven to 400 degrees. Lightly grease a large baking dish. Bring a large saucepan of lightly salted water to a boil, stir in egg noodles and cook for 6 to 8 minutes, or until al dente; drain.

In a separate large saucepan over low heat, combine butter and flour and stir together, heating until bubbly. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth (about 5 minutes).

Remove pan from heat and stir in noodles, chicken, ham, celery, salt and pepper. Spoon mixture into the prepared baking dish.

Bake for 15 minutes. Remove from oven and sprinkle with cheese and paprika and bake for another 10 minutes. Serve hot!


NOTES : This is wonderful. I add a little of the cheese to the sauce and I think it makes it a little better.

Slow Cooked Swiss Steak

3/4 cup all-purpose flour
1 teaspoon pepper
1/4 teaspoon salt
2 1/2 pounds boneless round steak
1 1/2 tablespoons butter or margarine
1 can cream of mushroom soup -- undiluted
1 1/3 cups water
1 cup sliced celery
1/2 cup onion
1 clove garlic
2 tablespoons beef bouillon granules -- or more if needed

In a shallow bowl, combine flour, pepper and salt. Cut steaks into six serving-size pieces; dredge in flour mixture.

In a skillet, brown steak in butter. Transfer to a slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8 to 9 hours or until the meat is tender.

Marshmallow Frosting

1/3 cup water
1 envelope unflavored gelatin
1 teaspoon vanilla
1/3 cup sugar
2/3 cup karo syrup

Mix water, gelatin and sugar in saucepan. Heat until gelatin and sugar are dissolved. Pour Karo syrup into a LARGE bowl; add hot mixture and vanilla. Beat on high for 15 minutes or until very thick. Frost cake, but be sure the icing does not go on too thick as the marshmallow gets unwieldy.

Oriental Pasta Salad

1 pound angel hair pasta -- prepared as directed
1 pound cooked chicken -- cut in bite size pieces
2 medium carrots -- coarsely grated
1 bunch green onions -- chopped
SAUCE:
1/4 cup toasted sesame seeds
1/2 cup creamy peanut butter
3/4 cup soy sauce
2 tablespoons sugar
1 tablespoon ground ginger
2 tablespoons white vinegar
1/2 teaspoon red pepper

Combine peanut butter, soy sauce, sugar, ginger, vinegar and red pepper in a small saucepan. Heat until all ingredients are melted.Add carrots and onions. Remove from heat and cool thoroughly. Toss with chicken and pasta and serve. Refrigerate any leftovers.


NOTES : YUM!! We eat this every day for lunch and dinner until it's gone.

Antipasto Pasta Salad

1 16 ounce bow tie pasta -- cooked and drained
1 27 1/2 ounce Ragú Light Pasta Sauce
1/2 cup red wine vinegar
1/4 cup olive oil
1 7 ounce jar roasted red peppers -- drained and chopped
1 2 1/4 ounce sliced black olives -- drained
1 8 ounce jar marinated mushrooms -- drained
1 6 ounce jar marinated artichoke hearts -- drained
1 cup diced Provolone cheese
2 tablespoons minced fresh parsley

In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.

Cheese Sauce

1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 tablespoon salt
1/4 teaspoon pepper
2 cups milk
1/2 teaspoon dry mustard
1 cup shredded sharp cheddar cheese -- about 4 ounces


In saucepan, melt butter over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and cheese; heat over low heat until cheese is melted.


NOTES : This is a wonderful all-purpose cheese sauce. It is really good with cauliflower or broccoli

Rice and Mushrooms

2 1/2 cups minute rice
8 ounces mushrooms -- drained
chopped parsley
1 bunch green onions -- chopped
sliced almonds
3 tablespoons soy sauce
6 tablespoons salad oil
2 cans chicken or beef broth
pinch salt
dash garlic powder
pinch pepper

Mix all ingredients together and place in a covered casserole. Bake at 350° for 30 to 40 minutes.


NOTES : This is a really good recipe and you can put it in the oven and fix the rest of the dinner. Great company recipe.