Potato Salad

Potato Salad by Tammy

"Yield: 12 servings (serving size: 3/4 cup)


Ingredients
Dressing:
1/4 cup seasoned rice vinegar
2 tablespoons canola oil (I used Olive Oil)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Salad:
5 cups cubed red potato (about 2 pounds)
1/2 teaspoon salt
1 cup chopped peeled cucumber (I used celery in mine)
3/4 cup sliced grape or cherry tomatoes
3/4 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/4 cup chopped green onions
1 (2 1/4-ounce) can sliced ripe olives, drained

Preparation
1. To prepare dressing, combine first 4 ingredients in a large
bowl; stir with a whisk.

2. To prepare salad, place potato and 1/2 teaspoon salt in a
medium saucepan. Cover with water to 2 inches above potato;
bring to a boil. Reduce heat, and simmer 8 minutes or until
tender; drain.

3. Add potato to dressing in bowl, tossing gently to coat; let
stand 15 minutes. Stir in cucumber and remaining ingredients;
toss well. Cover and chill.

Nutritional Information
Calories:90 (28% from fat)
Fat:2.8g (sat 0.2g,mono 1.6g,poly 0.8g)
Protein:1.8g
Carbohydrate:14.9g
Fiber:2g
Cholesterol:0.0mg
Iron:0.9mg
Sodium:295mg
Calcium:19mg"

Hamburger pie

Hamburger Pie by Cora

1 lb ground beef
2 or 3 cans minestrone soup (condensed)
1 can kidney beans
frozen or canned peas, corn, Green beans (whatever extra vegetables you like)
Drop biscuits (follow the recipe on the back of your Bisquick box)

This recipe is one that my Mom taught me to make. It is very flexible so alter it depending on how you like it. For instance I like it moist so I add three cans of soup but my Mom only adds 2 cans. I always add extra vegetables. It all depends on what I have on hand.

Directions
1. Brown the ground beef in a large frying pan.
2. Add the minestrone soup, kidney beans and vegetables. Cook until well heated.
3. Meanwhile make the drop biscuit recipe following the back of the box.
4. Transfer meat mixture to a baking dish.
5. Spoon drop biscuits on top and bake according to the drop biscuit recipe (all you need to do is cook the biscuits the mixture is done).

Spinach Rice Casserole

Spinach RIce Casserole by Cora

1 cup chopped onion
1 teaspoon olive or canola oil
1 1/2 cups uncooked long grain rice
4 cups chicken broth
1 (10 ounce) package fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese or cheddar cheese

Directions
In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted.
Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375 degrees F for 20-25 minutes or until rice is tender. (Last night I added chicken and mushrooms before adding the rice and it turned into a great main course)

Taco Bake

Taco Bake by Heather

1 lb. ground beef
1/2 C. chopped onion
1 envelope taco seasoning
1-15 oz. can tomato sauce
1-15 oz. can corn, drained
2 C. shredded cheddar cheese
1 Jiffy corn muffin mix

Cook beef and onion until brown & drain. Spoon into an
ungreased 9x13 dish. Stir in taco mix, tomato sauce, and
corn. Sprinkle with cheese. Make Jiffy mix according to
directions and pour over beef mixture. Bake at 350 degrees
until golden brown - appox. 35 min. Serve with sour cream,
chopped tomato, adn shredded lettuce if desired.
*Substitute for Jiffy Mix: 2 C. Bisquick, 1 C. milk, & 2 eggs

Tuna Fish Casserole by Beth

3 Cups dry egg noodles
1 Cup frozen peas
1 Can tuna fish
1 Can Cream of Mushroom Soup
3/4 Cup Milk

Grated Cheese
Potato Chips (crushed)

Boil noodles until almost cooked through
Add peas to boiling noodles 2-3 minutes before finished cooking
Drain noodles and peas
Add tuna, soup and milk, stir and pour into casserole dish or 8x8 baking pan

Cover with cheese
Put crushed Potato Chips on top of cheese

Bake 350 for 30 minutes

Chicken Tortilla Casserole

Chicken Tortilla Casserole by Jen

2-3 baked chicken breasts
1 can chopped green chiles
1 large onion, finely chopped (I use about ½ onion because
otherwise it’s a little oniony)
1 can cream of chicken (or celery) soup
½ can evaporated milk
1 lb. cheddar cheese
1 lb. Monterey Jack cheese
Pace Picante Sauce
Black olives (optional)

Directions
Shred baked chicken. Cut tortillas in half. Mix soup,
evaporated milk and Pace Picante Sauce in bowl to taste. Spread
some salsa on bottom of a small casserole pan. Layer tortillas,
chicken, onions, chiles, olives (if used), soup mixture, and
cheese. Repeat layering, finishing with chees eon top.

Bake at 350 degrees uncovered for approximately one hour or
until cheese is bubbly. Let stand 15 minutes before serving.

Note: I actually mix the chicken, onions, chiles and soup
mixture together rather than layering everything. I also
sautéed the onions to soften them up because in the past they
have still been crunchy even after baking for an hour. Oh, and
I used pepper jack cheese in the casserole yesterday which gave
it a little kick.,"

Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole by Amy Shadd

2 lb frozen hash browns (shredded style)
1 stick butter (1/2 cup), melted
1 can cream of chicken soup
1 pint sour cream
1/2 cup diced onion
2 cups cheddar cheese, grated
1 tsp salt
1/2 tsp pepper

Preheat oven to 350 & spray an 11 X 14 baking dish with cooking spray
Mix all of the ingredients together in a large bowl, then pour into pan and bake for 45 - 55 min, until golden brown on top (I put mine under the broiler for a few minutes at the end, just to crisp up the top a little more).