Joe’s Cheesy Noodle Casserole
By Micki Diemicke
Serves 4-6
Ingredients:
1. ¼ C butter
2. 2 ½ C extra wide elbow noodles
3. 1 C grated or shredded cheddar cheese
4. ½ C mozzarella cheese (shredded)
5. ½ C parmesan cheese
6. ½ quart 2 or 3% milk
7. salt/pepper to taste
Instructions:
1. Slightly cook elbow noodles for 2 min in salted water
2. Pour drained hot noodles into approx a 9x9 baking dish
3. Add butter and stir until melted
4. Add cheddar, mozzarella and parmesan cheeses.
5. Stir in milk and mix well
6. Season with salt/pepper to taste
7. Cover and bake at 350 degrees for 40 min.
8. Remove from oven.
9. Let stand 10-15 min before serving.
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Hot Chicken Salad
By: Sandy Crittenden
Ingredients:
1. 3 C leftover chicken or turkey
2. 1 C celery finely chopped
3. 1 medium onion chopped
4. ½ t salt
5. ½ C chopped almonds or waterchestnuts sliced
6. 1 C mayonnaise or Spin Blend
7. 1 C grated cheddar
8. 1 ½ C crushed potato chips
Instructions:
1. Combine first 6 ingred & spread in baking dish.
2. Sprinkle w/ cheddar cheese & potato chips.
3. Bake in 450 degree oven for 10 to 15 min.
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Recipe courtesy Paula Deen
Prep Time: 20 min
Inactive Prep Time: 8 hr 0 min
Cook Time: 45 min
Level: Intermediate
Serves: 6 to 8 servings
1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Raspberry Syrup, recipe follows
Slice French bread into 20 slices, 1-inch thick
each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by
13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat
with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making
sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover
with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45
minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Praline
Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed
above.
Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like
syrup.
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Recipe courtesy Giada De Laurentiis
Prep Time: 10 min
Cook Time: 20 min
Level: Easy
Serves: 4 servings
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour.
Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown,
about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until
the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1
minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3
minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the
parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the
sauce, and turn the chicken to coat in the sauce.
Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the
spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the
spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
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