Hamburger Stroganoff

1/4 cup butter
1 clove garlic -- minced
1 teaspoon salt
1/4 teaspoon paprika
1 cup sour cream
1 pound ground beef
2 tablespoons flour
1/2 teaspoon pepper
1 can cream of mushroom soup
2 tablespoons Worcestershire sauce

Melt butter in a large skillet and add onions and garlic. Cook until limp, about 3 minutes. Stir in ground beef and cook until browned. Drain if there is a lot of grease. Add mushrooms, salt, pepper, flour and paprika. Mix well and cook 1 minute. Stir in soup; heat to boiling. Reduce heat to low and simmer for 10 minutes. Stir in sour cream and Worcestershire sauce and heat thoroughly. Do not allow to boil. Serve mixture over rice, potatoes or noodles.



NOTES : I usually mix this with noodles. I like the Kolaski noodes, they are like dried home made noodles.

No-Bake Chocolate-Caramel Bars

2 cups semi-sweet chocolate chips
1/4 cup shortening
5 cups Rice Crispies
10 ounces Milk Duds (5-6 candy bar size packages)
1 tablespoon water

Melt chips and shortening in microwave (stir every 30 seconds until melted). Pour over Rice Crispies and stir to coat. Melt Milk Duds and water in microwave (stir every 30 seconds until melted). Mix in with Rice Crispy mixture. Spread in greased 9 x 13 pan. Refrigerate to harden. Cut into serving pieces.

Mom's Cornmeal Rolls

1/2 cup sugar
2 teaspoons salt
2 cups milk
1/2 cup margarine
1 pkg. yeast -- (I use another 1/2 pkg. yeast)
1/4 cup warm water
2 large eggs -- beaten
4 cups flour -- (4 to 4 1/2)

Cook cornmeal, sugar, salt, margarine, and milk until thick. Cool to lukewarm. Soften yeast in warm water. Mix in with cooled cornmeal mixture. Add beaten eggs and mix well. Add flour to form soft dough. Knead 8-10 minutes on floured board. Place in greased bowl and let raise until double in size, punch down. Shape into Parker house style rolls and place on greased cookie sheet. Let raise again. Bake at 375 for 12-15 minutes. Brush with melted margarine.



NOTES : These are wonderful, very light and you can't tell there is cornmeal in them. My mom shaped the rolls into a ball and then slightly flattened the ball and folded in half. Wonderful, wonderful recipe.

Chicken Divan Crescent Casserole

8 ounces refrigerated crescent dinner rolls
1 cup shredded cheddar cheese
9 ounces frozen cut broccoli -- cooked and well drained
4 large eggs -- beaten
1 can cream of chicken soup
1/4 cup mayonnaise
1 cup chopped cooked chicken or turkey
1/4 cup chopped onion
paprika

Preheat oven to 350°. Unroll dough into 2 long rectangles. Place in ungreased 9 X 13 pan and press firmly to form crust over bottom and 1/2 inch up sides. Sprinkle cheese over crust. Arrange broccoli over cheese. In small bowl combine eggs, soup, mayonnaise. Stir in chicken and onion. Pour over broccoli. Sprinkle with paprika. Bake at 350 degrees for 25-30 minutes or until filling is set. Cut into squares to serve 6 to 8



NOTES : This is a great, quick casserole using leftovers. For an extra bite, add some prepared mustard to the mayonnaise. This recipe is great reheated - just cover loosely with foil and heat for 15 - 20 minutes.

Beth's Chocolate Chip Cookies

1 cup butter-flavored crisco
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
2 cups flour
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon soda
2 cups Guittard Chocolate Chips
1 cup white chocolate chips
1/2 cup Angel Flake coconut



Cream until light and fluffy the crisco, sugars and eggs. Combine the dry ingredients. Add 1 cup at a time to fluffy mixture. Add the coconut after the first cup of flour. When all the flour is incorporated (don't over-beat), add the chocolate chips

Bake at 350° for 10 minutes. Let cool on pan for 10 minutes more before transferring to wire rack.

Tetrazzini Casserole

26 ounces cream of chicken soup -- (family size can)
1 1/2 cups milk
3/4 cup grated Parmesan cheese
2 tablespoons dry sherry
1 teaspoon onion powder
3 cups cubed cooked chicken or turkey
4 cups hot cooked spaghetti -- broken in 2" pieces
1/3 cup dry bread crumbs
2 tablespoons butter or margarine
1 small can sliced mushrooms -- drained (optional)

Mix soup, milk, cheese, sherry and onion. Add chicken, mushrooms and spaghetti and toss to coat. Spoon to a 3-quart shallow baking dish.
Mix bread crumbs and cutter and sprinkle on top.

Bake at 400°for 25 minutes or until hot.


NOTES : I didn't have the sherry on hand, so didn't add it. Also I don't like mushrooms, so didn't add them. This was really good and will serve a lot of people.

Broccoli Pasta Salad

1/2 pound bow tie pasta -- cooked and cooled
1 bag shredded broccoli slaw -- (16-ounce)
1 cup slivered almonds
1 cup dried cranberries
1/2 cup lowfat plain yogurt
1/4 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon cayenne
Salt and freshly ground black pepper

Cook pasta in boiling salted water until al dente. Cool.

Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.