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Twice Baked Potato Casserole
Enough potatoes for # of people (1 large for each person)
8 X 13 dish pan. Cook potatoes with skins - cool
enough to handle / peel. with clean hands.
Mush potatoes, add 1 pint of sour cream.
1/2 lb. margarine - melted. 1 package of mild cheddar cheese.
Add 1/2 cup onions. Mix all together.
Bake 350 for about 30 minutes. Can do in Micro - High or Med.
Peggy Dudley
Clinton Township, MI USA - Thursday, September 30, 1999 at 22:01:10 (EDT)
Cheese Crab Muffins - 1 Stick margarine,
1 jar of old english cheese spread from kraft,
1 1/2 tsp. mayonaise,
1/2 tsp. garlic salt,
1/4 salt,
1 can crab meat,
mix together & spread on english,
muffins, broil until brown
Peggy Dudley
Clinton Township, MI USA - Saturday, September 25, 1999 at 18:31:20 (EDT)
Pumpkin Crunch - Makes 4 servings - (By Anne Dudley)

28 oz can of pumpkin pie
3/4 cup white sugar
3/4 cup brown sugar
3 medium eggs
12 oz can evaporated milk
2 tsp cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
dry yellow or butter cake mix
1 cup pecans chopped
1 cup margarine or butter melted

Heat oven at 350 degrees. Mix up pumpkin, sugars, eggs, evaporated milk, and spices with whisk. Put pumpkin pie mix into a 8 x 15 pan. Sprinkle with dry cake mix. Sprinkle with chopped pecans on top of dry cake mix. Drizzle with melted margarine. Bake 45 to 55 minutes until brown. Put foil over top towards the end so the pecans do not brown too much.
Bacon And Tomato Cups

Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.
Prep Time: approx. 10 Minutes. Cook Time: approx. 12 Minutes. Makes 15 servings .

8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough.

Directions
 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini-muffin tin.
2. In a medium skillet, fry bacon. Let drain on paper towels.
3. Crumble bacon into a medium-sized mixing bowl. Mix tomato, onion, cheese, mayonnaise, and basil into the mixing bowl.
4. Separate each biscuit into 2 biscuits and shape one biscuit at a time into the cups of the prepared mini-muffin tin. Fill biscuits with the bacon mixture.
5. Bake for 10 to 12 minutes, or until golden brown.

Baked Potato Dip

Serve with potato chips. Makes a great baked potato topper too.
Prep Time: approx. 5 Minutes. Makes 4 cups ( 32 servings).

2 (16 ounce) packages sour cream
1 (3 ounce) can bacon bits
2 cups shredded Cheddar cheese
1 bunch green onions, chopped

Directions

1. In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.

Baked Potato Soup
Thick and creamy. Uses leftover baked potatoes. Prep Time: approx. 10
   Minutes. Cook Time: approx. 25 Minutes. Makes 4 -6 servings . 
   
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 potatoes - baked, cooled,
   peeled and cubed
4 green onions, chopped
 12 slices crisp cooked bacon, crumbled
1-1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Directions
1 In a soup kettle or Dutch oven melt butter. Stir in flour. Heat and stir
   until smooth. Gradually add milk, stirring constantly until thickened. Add
   potatoes and onions. Bring to a boil, stirring constantly.
2 Reduce heat and simmer 10 minutes. Add bacon, cheese, sour cream, salt, and pepper, and stir until cheese is melted.
Lightened Waldorf Salad

Makes 6 to 8 serving 

2 cups cubed fresh pinablle or one 15 1/4 ounce can pineapple chunks (juice pack), drained
2 medium apples and/or pears, cored and coarsely chopped (2 cups)
1/2 cup thinly sliced celery
1/2 cup halved seedless red grapes
1/3 cup fat-free mayonaise dressing or salad dressing
1/3 cup fat-free lemon yogurt
1 tablespoon honey
2 tablespoons toasted walnut pieces
 
Toss together pineapple, apples or pears, celery, and grapes in a large bowl.  Stir together the mayonnaise dressing or salad dressing, yogurt, and honey in a small bowl; fold gently into fruit mixture.  Cover and chill.  Just before serving sprinkle with toasted walnuts.  Serve on lettuce leaves, if desired.
 
To toast walnuts, place them on a cookie sheet for 7-10 minutes or until golden in a 350o oven.
 
Weight Watchers Recipe

Chinese Chicken Salad

1 Chicken Breast
1 Pk. Chicken Ramien Noodles
1 lb. Chopped Cabbage
2-3 Tbsp. of Toasted Slivered Almonds
3 Tbsp. of sesame seeds
2 Green Onions Chopped

Dressing

1/2 tsp. salt
1/2 tsp. pepper
1/2 cup Salad oil
3 Tbsp. Vinegar white
2 Tbsp. Sugar
1 Flavor packet from the Chicken Ramien Noodles

Mix above dressing ingredients and chill overnight.  Cook chicken breast, chop and chill over night.  Place slivered almonds on cookie sheet and bake at 350 for approximately 15-20 minutes until golden brown, cool.  Just before serving, bust up the noodles into the chopped cabbage that has the chicken, almonds, sesame seeds and onions mixed in.  Add dressing and toss.  * I toasted the Ramien noodles (broken up) and the sesame seeds with the almonds!

Creamy Orange Salad
1 pkg (6 ounces) orange gelatin
2 cups boiling water
2 packages (3 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 carton (8 ounces) frozen whipped topping, thawed

In a bowl, dissolve gelatin in water.  In a mixing bowl, beat cream cheese
until fluffy.  Gradually blend in the hot gelatin mixture, beating on low
speed until smooth.  Stir in the milk; fold in whipped topping.  Transfer to
a 2-1/2 qt serving bowl.  Refrigerate for 4 hours or until firm.  If
desired, garnish with a flower made of a cherry as center, and mandarin
oranges shaped into a flower.

Yield:  10-12 servings

Mrs. Field Choc Chip Cookies

1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips

   

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown. (Makes 30 cookies)

Payday Cookies by Diane Germilhac

paydaycookies.jpg (245609 bytes)

Chocolate Chip Cookies (Dad Ignash)

2 1/2 cups of flour
1 tsp baking soda
1 cup butter softened
1/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
1 4oz. pkg. vanilla pudding
3 eggs
1 pkg. semi-sweet chocolate chips

Bake 350 for 8-10 minutes

Grilled Honey Mustard Chicken (Thanks www.kraftfoods.com )

1/4 cup grey poupon dijon mustard,
3 Tbsp. Honey,
1 Tbsp. Lemon Juice,
1 Clove Garlic Crushed,
8 Boneless Skinless chicken breasts halves (about 2 1/2 ibs.)

Blend Mustard, honey, lemon juice and garlic in a small bowl

Grill or broil chicken 6 inches from heat 10 to 15 minutes or until cooked through, turning occasionally and brushing frequently with mustard mixture, sprinkle with almonds before serving.

Grandma Ignash Buttermilk Pancakes

Ingredients: - Gary Ignash Pot Roast

lean pot roast

2 cans of campbell`s Golden mushroom soup.

1 package of onion soup mix.

1 can sliced mushrooms.

potatoes

carrots

Put one can of soup at bottom of pot.

next add some cut up carrots and potatoes.

Set roast in pot.

Add 2nd can of soup,package of onion soup mix,mushrooms,carrots,potatoes and 1/2 can of water.

set heat at 350 degrees for about 2-1/2 hours.

you can also bake this in a crock pot.