By: Nancy Hazzard

6 cups egg noodles
2 cups Velveeta cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of turkey broth
4 cups cooked turkey
½ cups grated parmesan cheese
Paprika

Cook egg noodles according to package.  Blend soups and broth in large pot.  Stir in Velveeta until melted.  Add turkey and pour over noodles into a greased baking dish.  Top with parmesan and paprika.  Bake at 350 for 30 minutes.

*Note: Turkey can be substituted with chicken and one can of cream soup may be substituted with one can of cream of celery soup.

This could be a side or a main dish for a light summer meal.

Busy Cooks
At a Glance
Prep Time : 20min
Cook Time : 5min
Course : Salad
Special : Easy
Type of Prep : Sauté, Toss
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Winter
 Crunchy Chicken Ramen Salad
From Linda Larsen,
Your Guide to Busy Cooks.
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This delicious, crunchy main dish chicken salad starts with ramen noodle soup mix and adds cabbage coleslaw mix and a few other ingredients.
INGREDIENTS:
3 Tbsp. olive oil
3 oz. pkg. Oriental-flavor ramen noodle soup mix
2 Tbsp. sesame seeds
1/4 cup sugar
1/4 cup white wine vinegar
1 Tbsp. vegetable oil
1/4 tsp. pepper
2 cups cut up cooked chicken
1/2/ cup roasted peanuts
4 green onions, sliced
1 lb. bag coleslaw mix
PREPARATION:
Heat 3 Tbsp. olive oil in large skillet over medium heat. Break noodles into bite-size pieces and add to oil in skillet along with seasoning packet. Cook and stir for 2 minutes. Add sesame seed and cook and stir about 2 minutes longer, until noodles and seeds are golden brown.
In a large bowl, combine sugar, vinegar, oil and pepper. Add chicken, peanuts, green onion, coleslaw mix, and browned noodle mixture; toss to combine. 4-6 servings

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4 md sweet potatoes; (peeled),sliced 1/2"
1 bunch green onions
3/4 c olive oil
1 tb Dijon mustard
1/4 c cider vinegar
1/4 c balsamic vinegar
1 tb honey
Salt and freshly ground pepper
1/4 c coarsely chopped flat-leaf parsley

Preheat grill. Brush potatoes and green onions with 1/4 cup of the
olive oil. Grill the potatoes until tender, 4 minutes on each side.
Cut the potatoes into 1-inch cubes and finely chop the green onions.
(Do not grill the green onions.)

In a large bowl, whisk together the remaining 1/2 cup olive oil,
mustard, vinegars, and honey and season with salt and pepper. Add the
potatoes, green onions and parsley and mix until the potatoes are coated
with the dressing. Season to taste with salt and pepper.

From Bobby Flay

By: Roger Hazzard

1 ½ cups all-purpose flour
¾ tsp salt
3 ½ tsp baking powder
3 tbsp sugar
touch of cinnamon
1 egg
3 tbsp oil
Milk

Mix dry ingredients and set aside.  Combine egg and oil in a 2 cup measuring cup.  Fill the rest of the way with milk.  Mix dry and moist ingredients.  Griddle up!

2 2/3 cup crushed pretzels
1 large container Cool Whip
3 tablespoons sugar
2 small packages strawberry Jell-O
3/4 cup butter
2 1/2 cup boiling water
8 ounce cream cheese
1 cup sugar
1 pint frozen strawberries

Cream together 3 tablespoons sugar and butter; add pretzels. Press into 9x13 pan. Bake 10 minutes at 350 F. Cream together cream cheese and one cup sugar; add cool whip. Spread over cooled baked pretzel layer. Mix together jello and water, add strawberries. Partially set and pour over cream cheese layer. Chill until firm. 1 serving.

From Mr. Breakfast

By: Katie Borntreger

2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks sweet unsalted butter
¾ cups granulated sugar
¾ cups packed light brown sugar
1 tsp vanilla extract
2 eggs
12 oz chocolate chips

Mix flour, baking soda and salt together and set aside.  Beat butter and sugars together well.  Add vanilla and eggs one at a time.  Slowly add dry ingredients.  Mix in chips.
Bake at 375 for 9 minutes.  Cool on cookie sheet for 7 minutes then move to a wire rack to finish cooling.

By: Nancy Hazzard

½ cup softened butter
¼ cup sugar
¼ cup packed brown sugar
1 tsp baking powder
½ tsp salt
1 egg
1 tbsp milk
1 tsp vanilla
2 cups flour
Preserves

In large bowl beat butter.  Add sugars, baking powder and salt.  Beat egg, milk and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  Shape dough into ¾ inch balls, place onto ungreased cookie sheet and press thumb into each ball.  (Leave 2 inches between cookies.)  Bake at 375 for 7-9 minutes.  Transfer to wire rack and fill with preserves while warm.

By: Dawn Turk

1 cup peanut butter
1 cup sugar
1 egg slightly beaten
1 tsp vanilla

Mix all ingredients together.  Roll into balls and press with a fork.  Bake at 325 for 8 minutes.

By: Rhonda Tyndall

1 package yellow cake mix
1 package (4oz) instant vanilla pudding
4 large eggs
Cherry halves
½ cup oil
½ cup Harvey’s Bristol Cream
½ cup water
Chopped pecans

Mix all ingredients (except cherries and pecans) at medium speed for 10 minutes.  Heavily butter the bottom and sides of a 10 cup Bundt pan.  Place cherry halves in each large dip of the pan.  Sprinkle with pecans and pour in cake batter.  Bake at 325 for 1 hour.  Serve hot with glaze over top.

Glaze:
1 stick butter
1 cup sugar
¼ cup water
½ cup Harvey’s Bristol Cream

Boil all ingredients for 12 minutes, stirring constantly.

By: Katie Borntreger

Saltines
Eggs
Crisco
Oysters

Place one sleeve of saltines in a large zip lock bag.  Crush with a rolling pin.  Whip raw eggs in a large bowl.  Rinse and pat dry raw oysters.  Dip in raw egg and coat well.  Place in bag of crushed saltines and cover well.  Heat 1-2 cups of Crisco in a skillet.  Carefully place covered oysters in oil and fry.  When edges are slightly browned turn over and finish cooking.  Place on paper towel to drain and serve.

By: Rhonda Tyndall

16 oz canned whole corn drained
¼ cup butter
1 ½ cups onion chopped
½ cup chopped green pepper
1 clove garlic
10 oz rotel tomatoes chopped with liquid
1 tsp salt

Melt butter in 3 qt microwave safe dish.  Sauté onion, pepper and garlic until tender (about 3 minutes).  Add corn, tomatoes and salt.  Cover with wax paper and cook in the microwave on high for 20 minutes (or a little less).  Stir once or twice while cooking.

By: Andrea Hazzard

1 unbaked 9 inch pastry shell
3 medium size cooking apples, peeled and coarsely chopped
1 ½ tsp ground cinnamon, divided
1 tsp ground all spice
½ tsp ground nutmeg, divided
¼ cup melted butter
¼ cup apple juice
2 tbsp sugar
1 tbsp all-purpose flour
1 cup canned pumpkin
1 large egg
1/3 cup sugar
¼ tsp ground cloves
½ cup half and half

Bake pastry shell at 425 for 5 minutes and set aside.  Cook apple, 1 tsp cinnamon, all spice and ¼ tsp nutmeg in butter in large skillet over medium heat for 5 minutes stirring occasionally.  Stir in apple juice, 2 tbsp sugar, and flour.  Cook for 1 minute.  Spoon  apple mixture into pastry shell and set aside.  Combine pumpkin, egg, 1/3 cup sugar, remaining ½ tsp cinnamon, remaining ¼ tsp nutmeg and cloves in a bowl stirring with a wire whisk until blended.  Stir in half and half.  Pour pumpkin mixture over apple mixture.  Bake at 425 for 15 minutes.  Reduce oven temperature to 350 and bake for 30 more minutes until a knife inserted in the center of the pumpkin mixture comes out clean.  Cool on a wire rack.

By: Roger Hazzard

¼ cup butter
¼ flour
2 cups milk
Salt
Pepper

Melt butter.  Add flour and stir together well.  Add milk, salt, and pepper.

By: Katie Borntreger

8 cups Crispix
1 ½ cups pretzels
2 ½ bite-size cheese crackers
3 tbsp oil
1 package ranch salad dressing mix

In large container combine cereal, pretzels, and cheese bites.  Add oil and toss well.  Add ranch mix and toss well.

By: Katie Borntreger

Flour
1 lb cubed beef
Cooking oil
Large bottle of V-8
1 onion
2 tsp beef bouillon granules
3 cloves garlic minced
½ tsp dried basil
2 ¼ cups peeled and cubed potatoes
1 small bag baby carrots

Heat cooking oil in a Dutch oven.  Place flour to a large zip lock bag and add beef.  Coat well and add to hot oil.  Cook until beef is browned.  Add V-8, onion, bouillon, garlic, and basil.  Bring to a boil then reduce heat and simmer covered for 1 hour.  Add potatoes and carrots and cook for an additional 45 minutes.