4-12 Recipes
Sausage
Breakfast Bake
Tanna Andrews, Ravenna
10 eggs, lightly beaten
3 cups milk
1 tsp. salt
6 cups bread, cubed
1/2 tsp. black pepper
1/2 cup each, diced bell pepper and onion (optional)
2 cups cheddar cheese
1 pkg. Jimmy Dean Sausage Crumbles
Preheat oven to 325 degrees. Combine eggs, milk and salt in a bowl. Distribute half the bread evenly in a buttered 13 X 9-inch baking dish. Sprinkle on half the green pepper and onions, cheese and sausage. Repeat layering with remaining ingredients. Pour egg mixture over casserole. Bake one hour. Refrigerate leftovers. Prep time: 20 minutes. Cook time: 60 minutes. Note: Jimmy Dean Sausage Crumbles can be found in the refrigerated meat section.
Cheesy Hash
Brown Casserole
Tanna Andrews, Ravenna
2 lbs. frozen hash brown potatoes, thawed
3/4 cup butter, melted, divided
1 tsp. salt
Dash of pepper
1/2 cup chopped onion
1 (10.75 oz.) can Condensed Cream of Chicken Soup, undiluted
2 cups (8 oz.) Sargento 4-Cheese Mexican Shredded Cheese
2 cups crushed Cornflakes
Paprika (for color)
Preheat oven to 325 degrees. Stir together potatoes, 1/2 cup butter, salt and pepper, onion, soup, and cheese in a large bowl. Pour potato mixture into a 9 X 13-inch baking dish. Top with Cornflakes and remaining melted butter. Bake uncovered one hour. Sprinkle with paprika. Refrigerate leftovers. Serves 12. Prep time: 20 minutes. Cook time: 60 minutes.
Lipton Onion Burgers
Sue Benton, Ravenna
1 pkg. Lipton Onion Soup Mix
2 lbs. ground beef
1/2 cup water
Shape ground beef into eight patties. Grill them or broil them, until well done. Makes 8 servings. Note: Add your favorite fixings.
Tuna Stuffed Tomato
Della G. Marcum, Dayton, Ohio
4 small tomatoes
1 (7 oz.) can tuna
1 cup chopped celery
2 Tbsp. onions, minced
1/2 green pepper, chopped
4 stuffed olives, chopped
2 Tbsp. liquid from olives
Salt and pepper to taste
Mayonnaise to moist
Mix together and stuff in tomatoes.
Fruit Dip
Linda Combs, West Carrollton, Ohio
1 bar (8 oz) Weight Watchers Reduced Fat Cream Cheese Spread (room temperature)
1/4 cup Marshmallow Fluff
3 Tbsp. Sugar-Free Seedless Raspberry Preserves
Combine all ingredients in a small bowl and blend thoroughly. Serve with an assortment of sliced fresh fruit. Serves about 12. Note: Regular cream cheese and raspberry preserves may also be used.
Mom’s Texas
Sheet Cake
Sue Thacker, Ravenna
Preheat oven to 350 degrees. Grease an 11 X 15-inch jelly roll pan; set aside.
2 sticks butter or margarine
1 cup water
2 cups flour
1/2 tsp. salt
1/2 cup buttermilk
6 Tbsp. cocoa
2 cups sugar
1 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla
Combine in saucepan the butter, cocoa and water. Bring to a rolling boil, while stirring. Remove from heat. Combine in bowl the sugar, flour, baking soda and salt. Stir to combine dry ingredients. Beat together in a separate bowl the eggs, buttermilk and vanilla. Add egg mixture to the dry ingredients and mix to combine. Add the boiled cocoa mixture. Beat on medium speed until all ingredients. Combine and pour into prepared pan. Bake 20 minutes or until cake springs back when touched in center.
Frosting: While cake is baking, using same saucepan
1 1/2 sticks butter or margarine
1 1/2 lbs. powdered sugar
6 Tbsp. cocoa
9 Tbsp. milk
1 1/2 tsp. vanilla
Combine butter, cocoa, and milk. Bring to a boil while stirring. Remove from heat; add the powdered sugar and vanilla. Beat until smooth with mixer. Pour over cake as soon as cake is taken from the oven. Set on wire rack to cool completely before serving.
Layered
Vegetable Salad
Katherine Frazier, Clay City
2 cups chopped or shredded lettuce
1 cup chopped celery
1 cup chopped green pepper
1 onion, chopped fine
1 to 1 1/2 cups frozen peas
1 1/2 cups salad dressing or mayonnaise
1 cup shredded cheese
Baco chips
Place each item in bowl in order given. Do not cook peas, put in frozen, Chill over night or several hours before serving.
Turtle Cheesecake
Debby Tillery, Irvine
Crust:
1 1/2 cups crushed chocolate wafer cookies
3 Tbsp. melted butter
(or use store bought chocolate graham cracker crust)
Cheesecake:
2 (8 oz.) pkgs. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs, room temperature
Topping:
1/2 cup mini chocolate chips
1/2 cup chopped pecans
1/2 cup carmel ice cream topping
Preheat oven to 325 degrees. Mix together cookie crumbs and butter. Press onto bottom and sides of a 9-inch pie pan. In a large bowl, stir cream cheese until smooth. Add sugar and vanilla and stir until combined. Add eggs one at a time and mix until batter is smooth. Pour cream cheese mixture into prepared crust and bake for 40 minutes or until slightly brown and beginning to crack on top. Set aside to cool. In a bowl, combine chocolate chips pecans and ice cream topping. Spread gently over the top of cheesecake. Place cheesecake in refrigerator until fully cooled. Serves 6 to 8.
Sausage and
Tomato Rigatoni
Debby Tillery, Irvine
4 cups rigatoni, uncooked
1 (19.76 oz.) pkg. Johnsonville Italian Sausage
3 Tbsp. Olive oil
1 red pepper, chopped
2 cloves garlic, minced
1 (24 oz.) jar spaghetti sauce
2 Tbsp. chopped Italian parsley
1/4 cup Kraft Grated Parmesan Cheese
Cook pasta and sausages as directed on packages, omitting salt in the pasta cooking water. Meanwhile, heat oil in large skillet on medium heat. Add peppers and garlic; cook and stir 2 minutes or until peppers are crisp tender. Cut sausage into 1/4-inch thick slices; add to skillet. Stir in spaghetti sauce; cook 4 to 5 minutes or until heated through, stirring frequently. Drain pasta. Add to skillet; stir to evenly coat with sauce. Sprinkle with parsley and cheese. Makes 6 servings.
Chicken and Roasted Red Potatoes
Debby Tillery, Irvine
1/4 cup Kraft Ranch Dressing
6 large bone-in chicken thighs (1 3/4 lbs.), skin and visible fat removed.
4 slices Oscar Mayer bacon
1 1/2 lbs. red potatoes (about 5), cut into 1-inch chunks
1 onion, cut into 1/2-inch chunks
1 cup Kraft Shredded Triple Cheddar Cheese with a touch of Philadelphia
2 Tbsp. chopped fresh parsley
Pour dressing over chicken in shallow dish. Refrigerate 30-minutes to marinate. Preheat oven to 400 degrees. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add potatoes and onions to reserved drippings; cook five minutes, stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 9 X 13-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture. Bake 55 minutes to an hour or until potatoes are tender and chicken is done (165 degrees). Top with cheese and parsley. Makes 6 servings.
Roll-ups
Katherine Frazier, Clay City
4 – 9-inch flour tortillas
8 oz. cream cheese, softened
1 bunch lettuce
8 oz. Mozzarella cheese, sliced
1/2 to 1 lb. sliced turkey, beef or ham
1 red or green bell pepper, chopped
Spread 2-ounces of cream cheese over each tortilla, layer lettuce over cream cheese. Spread evenly Mozzarella, meat and pepper over lettuce. Roll-up each very tightly into a large cigar shape. Cut the rolls into 1-inch slices. Place on a serving platter. Discard the ends. Yield: about 3 dozen roll-ups.
Homemade
Cream Soup Mix
Juanita Ramey, Hamilton, Ohio
2 cups powdered non-fat milk
3/4 cup cornstarch
1/4 cup or less instant chicken bouillon
2 Tbsp. dried onion flakes
2 Tbsp. basil leaves
1/2 tsp. pepper or to your taste
Combine all ingredients, mixing well. Store in airtight container until ready to use. To substitute one can of condensed soup. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product. Makes the equivalent of nine cans of soups.