Recipes from the Central Village Homemakers

- Posted on Dec 21, 2011 - 04:26 PM

ONE PAN MACARONI AND CHEESE
WITH TOMATOES

Jeri Carroll

2 c. skim milk

2 Tbs. cornstarch

1 tsp. Dijon mustard

¼ tsp. each, salt and hot pepper sauce

4 oz. light Velveeta (1-c. cut-up chunks)

8 oz. (2 c.) cooked macaroni or any pasta

1 c. chopped tomatoes (I used drained canned)

¼ c. sliced scallions or onions

Chopped ham or crumbled cooked bacon, optional

Cook pasta. Add onions last three minutes of boiling. Drain. Whisk milk and cornstarch in pan used for boiling pasta. Bring to a boil over medium heat; whisk often. Stir in mustard, salt and hot pepper sauce until blended. Reduce heat to simmer and continue to cook until thickened. Stir in cheeses until melted. Stir in pasta, onion and scallions. May add ham or bacon at this time. Heat through.

 

CHRISTMAS SALMON CASSEROLE

Donna Browder

1 can salmon (6½ oz.)

2 c. saltine crackers, coarsely crushed

1 can cream corn (14 oz.)

1 c. grated Cheddar cheese

¼ c. milk

¼ c. green pepper, cubed

1 egg

1/8 tsp. pepper

1 tsp. butter

2 Tbs. almonds, thinly sliced

Preheat oven to 350°F. Drain salmon in large bowl. Remove skin and bones, and flake. Crush saltine crackers coarsely, with rolling pin. Add to salmon, reserving 2 Tbs. Add corn, cheese, milk, green peppers and pepper; mix. Beat egg slightly with fork in small bowl and add to salmon mixture. Mix well. Put in greased 6-c. casserole dish with lid; smooth top. Top with reserved crushed saltine crackers and drizzle with butter. Sprinkle top with thin sliced almonds. Bake covered for 30 minutes. Uncover last 5 minutes.

 

BROCCOLI, CHEESE AND HAM CASSEROLE

Paula Johnson

1 16-oz. pkg. frozen broccoli

¼ to ½ lb. ham

12 oz. Velveeta cheese

1 can cream of celery soup

1 c. mayonnaise

1 tsp. lemon juice

½ tsp. curry powder

½ c. buttered cracker crumbs

Cook broccoli until tender. Place on bottom of greased baking dish. Place ham and ½ of the cheese on top. Combine soup, mayonnaise, lemon juice and curry. Pour over ham and cheese. Place remainder of the cheese on top and then top with buttered cracker crumbs. Bake at 350°F. for 30 minutes.

 

SCALLOPED APPLE STUFFING

Annie Goin, Becky Morgan

¼ c. butter, melted

¼ c. sugar

2 tsp. grated orange rind

1 tsp. ground cinnamon

1½ c. Pepperidge Farm cornbread stuffing

½ c. chopped pecans

1 16-oz. can whole berry cranberry sauce

1 c. orange juice

4 apples, sliced

Mix butter, sugar, orange rind, cinnamon, stuffing and pecans. Mix cranberry sauce, juice and apples. Add half the stuffing mixture. Mix thoroughly. Spoon into 8-inch square baking dish. Sprinkle remaining stuffing mixture over apple mixture. Bake at 375°F. for 40 minutes.

 

FRUIT SLAW

Gaylia Hudgins

½ c. raisins

½ c. papaya or other dried fruit, diced

Orange juice

½ head cabbage, finely sliced

1 red apple, diced

8 oz. ranch dressing

1 pkg. ramen noodles, crushed

Chopped nuts, optional

Mandarin oranges, optional

Place raisins and papaya in bowl; cover with orange juice and soak overnight. The next day, place cabbage in salad bowl. Add apple. Toss in mixture of raisins, papaya and orange juice. Stir ½ c. orange juice into ranch dressing; mix well. Pour over cabbage mixture. Stir in noodles. Add nuts and mandarin oranges, if using. Cover salad and let marinate for at least 3-4 hours in the refrigerator before serving.

 

GREEN BEAN AND POTATO CASSEROLE

Jean Owens

2 cans (14.5 oz. or 3-c.) French cut green beans, drained

2 cans (15 oz. or 3 c.) sliced white potatoes, drained

1 can (10¾-oz.) cream of mushroom soup

1 can sliced water chestnuts, drained

1 small Mexican Velveeta cheese (8 oz.)

Put all ingredients in Crock-Pot and heat until warm and bubbly or cook in oven 30 minutes at 350°F.

 

PINEAPPLE CHEESE BALL

Phyllis Hudgins

1 8-oz. pkg. cream cheese, room temperature

1 small can crushed pineapple, drained

2 Tbs. finely chopped onion

1 tsp. seasoned salt

1 c. finely chopped pecans, divide into two ½ cups

Mix all ingredients except reserved ½-c pecans. Form in shape of a ball or log and roll in remaining ½-c. pecans. Refrigerate and serve with favorite crackers or honey braided pretzels.

 

ROAST BEEF PINWHEELS

Polly Barnes

Flour tortillas

Cranberry chutney

Deli roast beef

Cheese (Swiss or Cheddar)

Baby spinach

Layer tortillas with roast beef; spread chutney over beef. Add cheese and spinach. Roll lightly. Cut into pinwheels.

 

FESTIVE FRUIT SALAD

Sweetie Shawn

1 can (15½-oz.) mandarin oranges, drained

1½ c. seedless red grapes

1½ c. seedless green grapes

1 jar (10-oz.) red maraschino cherries, halved

1 jar (10-oz.) green maraschino cherries, halved

1 can (8-oz.) pineapple chunks, drained

2 c. miniature marshmallows

1 c. flaked coconut

1 c. sour cream

Combine the first eight ingredients. Just before serving, add sour cream and toss to coat.

 

GINGER SNAP COOKIES

Linda Johnson

2 c. flour

1 Tbs. ground ginger

2 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. salt

¾ c. shortening (I use olive oil)

1 c. sugar

1 egg

¼ c. molasses

Mix first five ingredients and set aside. Beat shortening and sugar until smooth and creamy. Beat in egg and molasses. Add dry ingredients and form dough into balls and roll in ginger. Bake on an ungreased cookie sheet at 325°F. for 10 minutes or until tops are cracked.

 

THREE BEAN SALAD

Judy Andrews

1 can 15-oz. garbanzo beans, drained

1 can 15-oz. pinto beans, drained

1 can 15-oz. cut green beans, drained

1 small onion, sliced

¼ c. chopped green pepper

¼ c. sugar

¼ c. white vinegar

¼ c. vegetable oil

1 tsp. salt

¼ tsp. pepper

1 tsp. celery seeds

1 Tbs. soy sauce

In large bowl, combine beans, onion and peppers. Combine sugar, vinegar, oil, salt, pepper, celery seeds and soy sauce in small bowl. Mix well. Pour over beans and toss. Cover and chill for at least 4 hours, stirring occasionally. Makes about 6 c.

 

COPPER PENNIES

Jane Kennedy

5 c. carrots, peeled, cooked and sliced

1 medium onion, chopped

1 green pepper, chopped

1 10¾-oz. can condensed tomato soup

½ c. oil

1 c. sugar

1 tsp. salt

¾ c. vinegar

1 tsp. dry mustard

1 tsp. Worcestershire sauce

Mix first five ingredients. Blend all other ingredients into a sauce. Pour over vegetables. Place in covered dish or jars. Refrigerate overnight. Will keep in refrigerator for 2 weeks. Yield: 3 pints.

 

BROCCOLI SALAD

Mildred Hudgins

1 large head of broccoli, chopped

Approximately ¼-c. each, raisins and sunflower seeds

Add to chopped broccoli.

Dressing

¼ c. mayonnaise

¼ c. sour cream

1 pkg. sweetener thinned with vinegar

Add to broccoli mixture and toss.

 

BANANA NUT BREAD

Phyllis Hudgins

1 c. sugar

¼ c. oil

2 eggs

3 bananas, ripe and mashed

½ tsp. vanilla

3 Tbs. milk

2 c. flour

1 tsp. soda

½ tsp. salt

½ tsp. baking powder

½ c. chopped nuts

Cream sugar and oil. Add eggs, bananas, vanilla and milk. Sift together dry ingredients and add to sugar mixture. Mix well and fold in nuts. Pour into greased loaf pan. Bake at 350°F. for 1 hour. Cool in pan. Slice when cool. Warm a slice in the microwave next day and it will taste like just baked.

 

SUNSHINE SALAD

Carol Murdock

2 3-oz. pkg. lemon-flavored gelatin

2 c. boiling water

1 c. ice water

1 9-oz. can crushed pineapple with juice

Pinch salt

1 c. grated carrots

1 c. finely chopped celery

Mix gelatin with boiling water, dissolving completely. Stir in ice water, pineapple with juice and salt. Chill in refrigerator in favorite mold until the gelatin starts to thicken. Then gently add celery and carrots mixing well. Return to refrigerator until firm.

 

JUST PEACHY

Eileen Ripley

1 can peach halves, drained

1 jar mincemeat

Grated Parmesan cheese, dried

Arrange peach halves in baking dish. Put 1 tsp. mincemeat in each cavity of each peach. Sprinkle parmesan cheese over mincemeat. Bake in a 350°F. oven until warm and flavors blend.