3 cups cooked egg noodles
1 onion, chopped
2 stalks celery, diced
1 teaspoon butter
1 (10 1/2 ounce) can condensed cream of celery soup
1⁄2 cup mayonnaise
0.5 (10 1/2 ounce) can evaporated milk (can use regular milk)
1 teaspoon black pepper
1 cup frozen peas and carrot
2 (6 ounce) cans tuna, one drained
2 1⁄2 cups cheddar cheese, divided
1⁄2 cup crushed potato chips
Cook egg noodles according to package directions; drain and set aside.
In same pot, melt butter and sauté celery and onions until tender.
Combine all ingredients in large casserole, except for potato chips and 1/2 cup cheese.
Bake at 350°F for 30 minutes.
Put cheese on top, then sprinkle top with potato chips.
Return to oven for a few minutes to melt cheese.
3 slices bacon, cooked and crumbled
1⁄4 cup cheddar cheese, shredded
1 3⁄4 cups all-purpose flour
1⁄4 cup sugar
2 1⁄2 teaspoons baking powder
1⁄4 teaspoon salt
1 egg, beaten
1⁄2 cup milk
1⁄2 cup sourdough starter
1⁄3 cup cooking oil
Grease 1 twelve muffin size muffin pan, or line with cupcake papers.
In bowl, stir together flour, sugar, baking powder and salt.
Make a well in the center.
In a small bowl, combine egg, milk, sourdough starter and oil.
Add egg mixture to well in dry mixture all at once.
Stir just until moistened.
Stir in bacon and cheese.
Fill muffin cups about 2/3 full.
Bake at 400°F for 20-25 minutes.
1 lb of cooked breakfast sausage (hot or mild), crumbled
2 c cheddar cheese
3 c Bisquick®
1 1/2 c milk
1/2 cup each sautéed onions, green peppers (optional)
Preheat oven to 450℉
Cover a cookie sheet with parchment paper.
Mix all the ingredients together until well blended.
Drop tablespoonfuls onto the parchment paper and cook for 8-12 minutes until they start to brown.
If freezing, let cool completely then freeze them on a cookie sheet and then put in freezer bag after they are completely frozen.
1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup (4 ounces) shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries
In a 4-qt. or 13×9-in. glass dish, layer the first five ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.
Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight. Yield: 16 servings (1 cup each).