ITALIAN FETTUCCINE

1 pkg. Fettuccine
1 cube Butter
3/4 C. Parmesan cheese
1 T. Italian seasoning
salt and pepper

Cook and drain fettuccine according to package directions. Meanwhile, melt butter over medium/high heat until butter browns and stops bubbling. Sprinkle Italian seasoning over noodles and drizzles with butter. Add Parmesan cheese, salt and pepper and toss to coat. Yummy!
You can add strips of grilled chicken to make it your main dish!

FUNERAL POTATOES

1 bag frozen hash brown shreds
1 C sour cream
1 C milk
1 C shredded cheddar cheese
1 can cream of mushroom soup
4 green onions chopped
1/2 tsp garlic salt
pepper
1 cube butter, melted
1 sleeve Club or Ritz crackers, crushed

Mix sour cream, milk, cheese, soup, onions, garlic salt and pepper in a large bowl. Add frozen hash browns and stir til coated. Pour into 13x9 pan. Mix melted butter and crushed crackers and spread on top of dish. Bake uncovered at 350 for 45-55 min.

Who doesn't have this recipe?...oh well. It's still a favorite!

ARTICHOKES

Remove any discolored leaves and the small leaves at the base of the artichoke; trim stem even with the base of the artichoke. Cutting straight across, slice 1 inch off top; discard top. Snip off points of remaining leaves with scissors. Rinse under cool water. Bring artichokes to a boil in water, a squirt of lemon juice and a dash of salt. Reduce heat to medium and simmer uncovered, rotating occasionally for 30-40 minutes, or until leaves pull out easily and bottom is tender when pierced with a fork. Remove from water and place upside down to drain. Serve with Hollandaise Sauce (see recipe)

HOLLANDAISE SAUCE

3 egg yolks
1 T. lemon juice
1/2 tsp. salt
1/2 c. butter, melted

In blender, mix all ingredients except butter. Slowly pour in HOT butter while mixing on low speed. The hot butter actaully cooks the egg a little so make sure it's HOT. Refrigerate if not using immediately.

We love artichokes, but even more we love this sauce to dip them in! I usually double this recipe!

SUMMER TORTELLINI SALAD

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese


Cook tortellini according to package directions; drain and rinse under cold running water. Add vegetables to tortellini. Pour salad dressing over salad and add Parmesan cheese. Mix gently. Cover; refrigerate at least 2 hours before serving.

I usually double or even triple this recipe!

HAMBURGER SOUP

1 lb. hamburger
1 sm. onion, chopped
4 C. tomato juice
2 cups grated carrots
1 bay leaf
1/4 tsp. garlic salt
1/4 tsp marjoram salt
2 cans cream of celery soup

Brown hamburger with onion till done. In a large pot, combine everything except for the cream of celery soup. Simmer until carrots are tender. Add 2 cans cream of celery soup. cook 2 more minutes.

YUMMY!! This is mom's recipe that we had on Halloween night 2008! Hope she makes it again this year!

CHICKEN AND RICE

4-5 chicken breasts ; boneless, skinless
2 c. water
2 c. uncooked minute rice
1/4 c chopped green onion
Dash of garlic salt
1 can cream of mushroom soup
paprika
salt
pepper
finely shredded cheddar cheese (optional)

Combine water, rice, soup onion and garlic salt. Pour into 13x9 pan. Lay chicken breasts on top and sprinkle with salt, pepper and paprika. Cover and bake at 375 for 45-55 minutes or until chicken is no longer pink. Uncover and sprinkle with finely shredded cheddar cheese. Turn oven OFF and let sit in warm oven for 5 minutes or until cheese is melted!

PORCUPINES

1 1/2 lbs. ground beef
3/4 C. uncooked minute rice
3/4 C. water
1/3C. chopped onion
1 tsp. salt
1/2 tsp. celery salt
dash garlic powder
dash black pepper
1 can (15 oz) tomato sauce
1 C. water
2 tsp. Worcestershire sauce

Heat oven to 350. Mix meat, rice, 1/2 C. water, the onion, salts, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meatballs in 13x9. Stir together remaining ingredients; pour over meatballs. Cover with foil; bake 45 minutes. Uncover and bake for 15 minutes longer.

APPLE CRISP

1 quart Sweet Apple Filling (see recipe)
1 C. flour
1C. quick oats
1C. brown sugar
1/2C. butter
Vanilla ice cream (optional)

Pour 1 quart sweet apple filling into a 13x9" pan. Combine all other ingredients and knead with hands until well blended and crumbly. Crumble over fruit and bake @375 for 45 minutes. Serve warm with vanilla ice cream

SWEET APPLE FILLING

9 C. sugar
1 C. cornstarch
4 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
2 tsp. almond extract
2 tsp. salt
20 C. water
6 Tbs. lemon juice (plus 1/4 c)
6 drops yellow food coloring
12 lbs apples; peeled, cored and sliced (I like to use Gala)

Place apple slices in a large bowl with 1/4 cup lemon juice. toss to coat. Meanwhile,in a LARGE pot blend sugar, cornstarch, cinnamon, ground cloves, nutmeg and almond extract. Stir in 20 cups of water. Cook over medium heat stirring often until thick and bubbly. Add 6Tbs. lemon juice and food coloring. Pack apples into quart size jars leaving 1 inch head space. Fill jars with hot syrup leaving 1/2 inch head space. Wipe mouth of jar and place lids and rings on. Process in water bath 25 minutes, making sure at least 1 inch of water is over the top of the jars.
Makes about 12 quarts.