Evelyn's Macaroni and Cheese

• 2.5 c. elbow macaroni
• 1 lb. White New York extra-sharp cheddar
• Salt & pepper, to taste
• Milk

Cook macaroni in boiling salted water until tender. Drain (do not rinse). Spray a baking dish with oil. Layer macaroni, salt, pepper and cheese; ending with cheese. Add milk until its halfway up the side of the dish. Bake, uncovered, at 350 for about 40 minutes.

Split Pea Sausage Soup

• 1 lb. dried split peas
• 7 c. water (or add more for a thinner soup)
• 1 lb. kielbasa or smoked sausage, cubed
• 5 cubes chicken bullion
• 1-1/2 c. chopped carrot
• 1 c. chopped celery
• 1 onion, chopped
• 2 potatoes, peeled and chopped
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 2 bay leaves

Look over the peas for debris or small stones. Combine all ingredients in a slow cooker. Cook on HIGH for 5 hours, or until vegetables are tender. Remove bay leaves before ladling into bowls.

Makes a lot, but freezes well. Cool completely before ladling into freezer bags or rigid containers.

Grandma's Gingerbread

• 1/2 c. shortening or butter
• 1/2 c. sugar
• 1 c. molasses
• 2 eggs
• 2.5 c. flour
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground cloves
• 1 c. hot water

Heat oven to 350. In medium bowl, blend together the shortening and sugar. Add molasses and eggs; beat well. Sift together the dry ingredients; add alternately with hot water to molasses mixture. Bake in greased 9-inch pan for about 50 minutes. Serve with whipped cream or sauce.

Sauce:

• 1/2 c. water
• 1/4 c. sugar
• 1 T. cornstarch
• 1 T. butter
• 1/2 T. lemon or vanilla extract
• Dash salt

Combine water, sugar and cornstarch. Cook and stir until thick; remove from fire. Add butter, extract and salt. Blend well and serve over gingerbread.

Weekly Menu #1

Breakfast Choices:

Hot or Cold Cereal
Yogurt
Fresh Fruit

Lunch Choices:

Tuna or Turkey Sandwich
Carrot Sticks or Fruit

Dinner:

• Impossible Vegetable Pie w/ Tomato Slices
• Bacon & Egg Salad w/ Soup
• Turkey Meatloaf, Baked Potatoes, Green Beans
• Tacos w/ Re fried Beans

(Should be at least 2 days for left-overs)

Special Treats/Dessert:

Gingerbread

Bacon & Egg Salad

• 1 bag salad mix
• 5 hard-boiled eggs, chopped
• 3 oz. pkg. real bacon bits

Mix together. Add dressing just before serving.

Dressing:

• 1/3 c. vinegar
• 1/2 c. oil
• 2/3 c. sugar
• 3 tsp. prepared mustard
• 1 tsp. each, salt & pepper
• 1 tsp. celery seed

Mix together and refrigerate 24 hours before serving.  This makes a lot of dressing, so you may want to half the ingredients (unless you like a lot of dressing!)

Impossible Vegetable Pie

• 2 c. fresh broccoli, steamed & chopped
• 1/2 c. onion, chopped
• 1/2 c. red pepper, chopped
• 1 c. Cheddar cheese, shredded

Place into a greased 9-inch pie plate.

• 1-1/2 c. milk
• 1 c. Bisquick
• 3 eggs
• salt & pepper, to taste

Blend together with a wire whisk. Pour over vegetables. Bake, uncovered, at 400 for 35 minutes.

Note: Saute the onion and red pepper first, if you like.

Melt in Your Mouth Chicken

• 4 boneless, skinless chicken breast halves
• 1 c. mayonnaise
• 1/2 c. grated Parmesan cheese
• 1-1/2 tsp. seasoning salt
• Freshly ground black pepper, to taste
• 1 tsp. garlic powder

Mix mayonnaise, cheese and seasonings. Spread mixture evenly over chicken. Bake uncovered at 375 for 45 minutes. That's it! Always turns out tender.  

Fresh Tomato Lasagna with Olive Tapenade

• 4 T. butter
• 2 lg. Vidalia onions, thinly sliced
• Salt & pepper, to taste
• 2 tsp. sugar
• 12 lasagna noodles
• 4 T. olive oil
• 6 T. black olive tapenade
• 2 beefsteak tomatoes, thickly sliced
• 1 T. finely chopped, fresh rosemary
• 3 c. Mozzarella cheese, shredded
• 1 French baguette

Melt 2 tablespoons of the butter in a skillet over medium-low heat. Saute onions with a sprinkle of salt until soft, about 20 minutes. Add sugar, raise heat to medium, and cook, stirring frequently until onions begin to brown, about 5 minutes. Add 3 tablespoons water, and stir to deglaze skillet. Cook until onions are brown, about 8 minutes; set aside.

Meanwhile, cook lasagna noodles as directed on package. Drain, and drizzle 1 tablespoon olive oil over noodles.

Preheat oven to 350. Brush bottom of a 9 X 13-inch casserole with olive oil. Lay 3 noodles side by side, covering bottom of dish. Spread 2 tablespoons tapenade over noodles, followed by one-third of tomatoes, 1 teaspoon rosemary, pepper, one-third of reserved onions, and 1/2 cup mozzarella. Repeat with two more layers. Place remaining 3 noodles over top of lasagna and drizzle with remaining olive oil. Cover with aluminum foil and bake until cooked through, about 50 minutes. 

Meanwhile, tear some bread into large breadcrumbs. In large skillet, melt remaining butter. Add breadcrumbs and toss.

Remove lasagna from oven. Uncover; top with breadcrumbs and remaining mozzarella. Bake until cheese melts, about 10 minutes. Let rest 10 minutes before serving.  Serves 6.

Pesto Bean Soup

Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated Parmesan. Add 3 cups chicken or vegetable broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.

Whole-Wheat Spaghetti with Cherry Tomatoes

• 2 pints cherry tomatoes (1 red, 1 yellow), halved
• Salt & pepper, to taste
• 1 sprig fresh thyme leaves
• 1/2 c. olive oil, plus more for serving
• 1 lb. whole-wheat spaghetti
• 1/2 c. chopped, fresh parsley
• 6 T. ricotta cheese

Preheat oven to 325. Place tomatoes, cut-side up, on a baking sheet and sprinkle with the thyme, salt and pepper. Drizzle with 1/4 cup olive oil. Roast until tomatoes soften, about 30-40 minutes.

Meanwhile, cook spaghetti as directed on box. Drain and transfer to a large bowl. Add parsley, 1/4 cup olive oil, roasted tomatoes and toss. Season with salt and pepper.

Top each serving with 1 tablespoon ricotta and 1 tablespoon olive oil.  Serves 6.

Roasted Asparagus Pasta with Garlic Butter

Hands-down, my favorite pasta dish! If you love the taste of garlic and asparagus, you'll really like this!!

• 2 T. butter
• 5 cloves garlic, peeled and chopped
• 8 oz. whole wheat rotini pasta
• 1 lb. asparagus, trimmed and cut into 1" pieces
• 1 T. olive oil
• salt & pepper, to taste
• 1 T. sesame seeds
• 1/4 c. Parmesan cheese, grated
• 1-2 T. chopped, fresh chives

In a small saucepan, over low heat, saute the garlic in the butter until soft and fragrant; set aside.

Cook the pasta according to the directions on the box; drain well.

Combine the asparagus, oil, salt and pepper. Roast at 400 for 15-20 minutes; stirring once or twice, until tender.  Add in sesame seeds the last 5 minutes of cooking time.

Mix together, the pasta, asparagus, garlic butter and Parmesan cheese. Add more salt and pepper, if needed. Serve with the fresh chives scattered over top.

Makes 3 hearty servings, but easily doubled for a larger group.

Chicken Baked in Cream

Both boneless, skinless chicken breasts or thighs, or bone-in chicken pieces work equally well in this recipe. Use 6-10 pieces of chicken (depending on size), to fill the baking dish.

• 3/4 c. flour
• 1 tsp. each: salt & pepper
• 1 tsp. paprika
• 2 tsp. poultry seasoning
• 2 T. butter
• 2 T. vegetable oil, a little more, if needed
• 6-10 chicken pieces
• 2 c. heavy cream
• Paprika

Preheat the oven to 300, and grease a large baking dish.

Mix together the flour and seasonings in a large, plastic freezer bag. Shake the chicken pieces, a few at a time, in the flour to fully coat.

Heat up the butter and oil in a large saute pan set over medium-high heat. Place the floured chicken in the pan and saute on both sides until golden brown; about 10 minutes.

Transfer the chicken to the prepared casserole dish. Pour cream over; then sprinkle with additional paprika. Cover and bake for 2 hours, until chicken is tender. Garnish with sprigs of fresh parsley, if desired.

This dish makes it's own cream gravy, so a good side dish would be mashed potatoes, and green peas to add a little color.

Horseradish Meat Loaf

• 4 slices wheat bread, ground in a food processor
• 1/4 c. milk
• 1/4 c. prepared horseradish
• 1 egg, beaten
• 2 T. Dijon mustard
• 2 T. chili sauce
• 2 tsp. Worcestershire sauce
• Salt & pepper, to taste
• 1/2 c. finely chopped celery
• 1/2 c. finely chopped onion
• 1-1/2 lb. ground beef
• chili sauce or ketchup, for garnish

Preheat the oven to 350.

In a large mixing bowl, soak the bread in the milk until soft. Next, stir in remaining ingredients and blend until well combined.

Shape into a loaf in a greased casserole dish, adding chili sauce or ketchup to the top of loaf, if desired. Bake for about 1 hour, until browned and cooked through.

Remove from oven and let rest for 10 minutes before slicing.

We usually double the recipe. The leftovers make great meatloaf sandwiches to eat throughout the week.

Four-Day Coconut Cake

• 1-1/2 c. sugar
• 2 c. sour cream
• 6-1/2 c. flaked coconut
• 18 oz. box French Vanilla cake mix

In a mixer bowl, combine the sugar, sour cream and coconut. Transfer to a tightly covered container and refrigerate for 24 hours.

Prepare and bake the cake in 2 9-inch layer pans according to the box directions. Cool the cakes before removing from the baking pans, then put into refrigerator to chill.

Split each cake layer in half. Divide the filling into fifths (score the top of the mixture with a knife). Place one-fifth of the mixture between each layer. Then, with the remaining two-fifths, frost the sides and top of cake. Store in the refrigerator for 2-3 days before serving.

Ruby Cranberry Sauce

The amount of pectin in the cranberries varies from year-to-year, so sometimes this will turn out a little runny, or quite thick. Serve in little ramekin dishes on the side of the dinner plate. Make extra because it freezes very well.

• 3-1/4 c. sugar
• 2 c. hot water
• 2 tsp. ground cinnamon
• 2 (12 oz.) bags cranberries, washed & looked over
• 3 T. grated orange zest

Preheat the oven to 350. Combine the sugar, water and cinnamon in a 9 X 13-inch glass dish. Place in the oven for about 15 minutes, until the sugar dissolves, stirring occasionally. Add the cranberries and bake, uncovered, for 45 minutes without stirring.

Remove from the oven and stir in the orange zest. Let the mixture stand until cooled, without stirring. If you think the sauce is too thick, add a bit of orange juice. Keep refrigerated.

Hearty Beef Barley Soup

• 2 lb. chuck roast, cut into 1" cubes
• 2 T. vegetable oil
• 1 lg. onion, chopped
• 64 oz. beef stock
• 16 oz. diced tomatoes, undrained
• 1 c. chopped carrots
• 1 c. chopped celery
• 1 c. chopped green pepper
• 2/3 c. quick-cooking barley
• 2 tsp. Worcestershire sauce
• Salt & pepper, to taste
• 1 tsp. dried thyme
• 1/2 c. finely chopped, fresh parsley

In a large stockpot, braise the beef in the hot oil for 10 minutes; add in the onion, and continue browning for 15 minutes longer, stirring occasionally. Stir in the stock and tomatoes; cover and simmer for 1-1/2 hours.

Add the rest of ingredients, except for the fresh parsley; cover and cook until the vegetables are tender, about 30 minutes. Add in the parsley, stir and serve.

To freeze: allow to cool completely. Ladle into plastic freezer bags, or rigid containers making sure to leave at least 1/4" head space.

Creamy Kidney Bean Salad

• 2 (16 oz.) cans red kidney beans, drained
• 4 hard-cooked eggs, peeled & chopped
• 1 med. onion, chopped
• 2 celery ribs, chopped
• 1/3 c. chopped, fresh parsley
• 1/4 c. sweet pickle relish
• 1/2 c. mayonnaise, more to taste
• 2 T. sugar
• 1 tsp. cider vinegar
• salt & pepper, to taste
• dash celery seed, optional

Combine all ingredients in a large bowl; mixing well to fully combine. Cover and chill several hours before serving. Serves 6.

Mexican Baked Chicken

• 14.5 oz. can stewed tomatoes
• 1 T. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• Sprinkle salt
• 2 lb. chicken (bone-in pieces, or boneless, skinless breasts or thighs)

Preheat the oven to 400. Grease a casserole dish.

Pour the tomatoes into the dish, add in spices and stir to combine. Lay chicken pieces on top of tomatoes, sprinkle with a little extra chili powder and salt. Bake uncovered for 30 minutes. Baste with some of the tomato juices; continue baking for 20 minutes longer, or until done. Serve over rice with a side of refried beans.
Serves 3-4, but easily doubled.

Beef Pot Roast

• 3 lb. beef chuck roast, trimmed of fat
• salt & pepper, to taste
• 1 tsp. dried thyme
• 2 crumbled bay leaves
• 1 lg. onion, sliced

Place the roast in a greased 9 X 13-inch casserole dish. Sprinkle with salt, pepper, thyme and bay leaves. Lay onion slices on top and around roast. Cover tightly with foil (don't remove or peek under during cooking time). Place in oven and set the temperature to 275. Cook for 5 hours (if not yet tender, leave in for another hour, or so). Let roast stand for 10 minutes before slicing or shredding. Serves 6.

Tuna w/ Cream Cheese Sandwiches

• 8 oz. cream cheese
• 2 T. cocktail sauce, chili sauce or ketchup
• 2 T. chopped, fresh parsley
• 2 T. finely minced onion
• 1/2 tsp. dried dill weed
• 1/2 tsp. hot red pepper sauce
• 2 (6 oz.) cans water-packed tuna, drained

Combine all ingredients together well (best if you use an electric mixer). Refrigerate for at least 4 hours, best overnight. Serve on buttered dark bread, such as pumpernickel.