9 oz frozen Green Beans
(or 4 cups fresh and 1 tbsp Water)
1 can Cream of Mushroom Soup
1/2 cup Milk
1 tsp Soya Sauce
1 can French Fried Onions

Microwave beans until tender. Pour mixture of soup, milk, soya sauce & onions over beans. Stir and microwave until bubbly.
Submitted by: Amber

Labels: Casseroles, Vegetables

Pasta of your choice (whole wheat pasta is fantastic in this)
cubed, cooked Chicken
Snow Peas
Carrots
Green Onions
Peanuts

Sauce:
1 tbsp grated Ginger
1 clove Garlic
3 tbsp Lime Juice
1 tsp Brown Sugar
2 tbsp Soya Sauce
3 tbsp Peanut Butter (generous tablespoons!)
¼ tsp Red Pepper Flakes
2 tbsp Oil

Cook pasta. Cook or re-heat chicken. Stir fry veggies. Mix sauce ingredients and warm gently in microwave or small pot. Add all together and top with chopped peanuts.
Submitted by: Andrea

Labels: Main Courses - Chicken

1 18oz bag Frozen Veggies (broccoli, cauliflower, carrots)
1 tin Cream of Mushroom & Onion soup
1/3 cup Sour Cream
1/4 tsp Pepper
1 cup swiss cheese, shredded
1 can French Fried Onions

Seperate 1/2 the cheese and 1/2 the onions and save for topping. Mix the soup, sour cream, pepper and cheese & onions, then coat veggies. Pour into casserole dish and bake uncovered at 350 for 45 minutes. Sprinkle reserved cheese & onions on top and bake for 10 more minutes.
Submitted by: Amber

Labels: Casseroles, Vegetables

1 19oz can Black Beans, drained & rinsed
1 cup Sour Cream
1 cup Mayonnaise
1/2 cup shredded Cheddar Cheese
3 tbsp Epicure Pueblo Bean dip mix

Puree beans and combine all ingredients. Let stand for 1 hour before serving. Heat dip in microwave or oven until hot. Stir & serve with tortilla chips.
Submitted by: Amber

Labels: Epicure

12 slices White Bread
Ham, sliced or slivered
Cheese Slices
6 eggs
1/2 cup finely chopped Onion
1/2 tsp Salt
1/4 tsp Pepper
2 tsp Worchestershire Sauce
1 tsp Mustard
3 cup Milk

Arrange 6 slices of white bread in the bottom of a greased, glass 9x13 dish. Put a layer of ham on the bread. Put a layer of cheese slices on top of the ham. Cover with another 6 slices of white bread. Mix the rest of the ingredients together, pour on top of the bread. Cover with saran wrap and refrigerate overnight.

In the morning, preheat oven to 350. Melt 1/2 cup of margarine and drizzle over the dish made last night. Bake uncovered at 350 for 1 hour & then serve with fruit.
Submitted by: Janelle

Labels: Breakfast

Cut pork chops into bite size pieces.

Sauce: mix together
1 cup chopped Onion
1/4 cup Salad Oil
1 can Tomato Soup
1/2 cup Water
1/4 Brown Sugar
1/4 cup Lemon Juice
3 tbsp Worschestershire Sauce
2 tbsp Honey (optional)
2 tbsp Mustard
2 tsp Salt
1/4 tsp Pepper

Pour sauce over the pork and let simmer in slow cooker for four hours or so. Serve over rice or noodles.
Submitted by: Janelle

Labels: Main Courses - Pork, Slow Cooker

9 boxes of Crackers or Pretzels or Bugles or Mixed Nuts...etc.
(some of my favorites are crackers: Swiss Cheese, Cheese Nips, Sociables)
1 1/2 cups Canola Oil
4 packages dry Ranch Dressing Mix
2 tbsp dried Dill Weed

Mix in a roaster and bake at 250 for 1 hour or until browned - stirring occasionally. This makes a huge amount, you can cut the recipe in half if you want a small batch.
Submitted by: Janelle

Labels: Miscellaneous

Preheat oven to 350

Ingredients for crust:
1 1/2 cup Graham Wafer Crumbs
1/4 cup Sugar
1/4 cup melted Margarine
1 tsp Cinnamon

Melt the margarine. Add the rest of the ingredients and mix. Press into a pie plate. Bake at 350 for 8 minutes.

Ingredients for filling:
1/4 cup Sugar
2 cup Milk
2 tbsp Corn Starch
1 tsp Vanilla
2 Egg Yolks

Mix all ingredients well. Cook in a double boiler until smooth and thick. Cool. Pour into crumb crust.

Ingredients for Meringue Topping:
2 Egg Whites
4 tbsp very cold Water
2 tbsp Sugar

Beat egg whites until they are foamy. Add the sugar and cold water and beat until stiff. Spread onto the filling in the crust making sure the meringue goes right to the edges. Bake at 350 for 10 minutes or so. Watch it carefully - you want the meringue just browning.
Submitted by: Janelle

Labels: Desserts + Cakes

2 cups Chicken, chopped
3 cups Rice
1 can "cream of something" Soup, mix with 1/4 cup Milk or Water
(I use chicken or mushroom)
1 stalk Celery, diced
1 small can sliced Black Olives
1 Green Onion (Scallions), chopped
1 small can chopped roasted mild Chilies
½ - 1 cup Chinese Dry Noodles
(I use the thin ones called "rice noodles")
1 cup shredded Cheddar Cheese
½ cup chopped Peanuts
1 small can crushed Pineapple

You can make these toppings whatever suits your taste. My family does not eat celery, olives, or pineapple, but I miss these toppings. Alter the toppings and amounts of the toppings to your own family's desires. My son likes bbq sauce on top of his Hay Stack. I've been out of some things, and added salsa, too.

Everything is set out "buffet style". I serve the rice, chicken and soup hot. Your stack starts with rice and chicken and ends with spooning cream soup over the top. This is a great potluck menu, where everyone brings part, with several parts of rice, chicken, soup, and cheese.
Submitted by: Heidi

Labels: Main Courses - Chicken

1 can Cream of Mushroom Soup
1 tbsp Dijon Mustard
4 Boneless Skinless Chicken Breasts, cut into bite size pieces
1 cup sliced Fresh Mushrooms
1/2 cup cut up Carrots
1 cup cut up Broccoli
1/3 cup Milk
1 tbsp Oil
1/8 tsp Pepper

Over medium heat brown chicken. Saute veggies for 5 minutes, stir in soup, milk, mustard and pepper. Add to chicken. Stir occasionally and cook aout 5 minutes together. Serve over noodles.
Submitted by: Amber

Labels: Main Courses - Chicken

2lbs Hash Browns, frozen
500ml Sour Cream
2 cans Cream of Mushroom soup
1/2 cup Butter, melted
Onion, grated
Salt & Pepper
2 cups Chedder Cheese, shredded
Parmesan Cheese

Thaw potatoes slightly - for easy mixing. (You can use part shredded hashbrowns and part cubed hasbrowns if you'd like.) Mix all ingredients and put mixture into a 9 x 13 baking dish. Sprinkle with Parmesan Cheese. Bake at 350 for 1 - 1/2 hours.
Submitted by: Amber

Labels: Casseroles