Country Pasta with Mozzarella

• 8 ounces farfalle pasta
• 8 slices bacon, cut into 1 inch pieces
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh parsley

1. Cook pasta according to package directions and drain.

2. In large skillet, cook the bacon until almost crisp. To the pan, add broccoli and garlic. Cook until the broccoli is slightly tender, stirring often, about 4 to 5 minutes.

3. Pour in the cooked pasta, mozzarella, parmesan, cayenne and parsley. Stir together over very low heat until the cheese is melted.

Candy Corn Sugar Cookies

• 16 Tbs. (2 sticks) unsalted butter, at room
    temperature
• 3/4 cup sugar
• 3 egg yolks
• 1 1/2 tsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt 
• yellow food coloring
• orange food coloring

1. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Add the egg yolks one at a time, beating well after each addition. Add it vanilla extract now. Mix well.

2.  In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Reduce the speed to low and beat until well mixed.

3. Divide prepared sugar cookie dough into three equal portions.  Leave one as is and color one other portion yellow and another portion orange.

 

4.  Line a standard loaf pan with plastic wrap.  Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high (you don’t have to use the whole pan if you have a small batch of dough) or larger if desired.  Layer orange dough on top of previous layer and smooth.  Finally layer yellow dough and smooth on top.  Wrap plastic over dough and chill until firm, 30-60 minutes in freezer or 1-2 hours in fridge.  Or you can store the dough in fridge for 2-3 days before baking.

5.  Remove plastic and slice loaf into 1/4 inch slices. Trim top of slice to make straight line.  Cut each slice into triangle shape and dip top side in sugar if desired.   Cool completely and then if desired, dip ends in almond bark or white chocolate and decorate with sprinkles.

4.  Position a rack in the upper third of an oven and preheat to 350°F. Butter 2 large baking sheets.

6.  Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to wire racks and let cool completely.

 

Wild Rice Chicken Casserole

• 2 packages long grain wild rice
• 1 cup chopped celery
• 1 cup chopped onion
• 1 green pepper diced
• 2 cans water chestnuts sliced
• 2-3 cups cooked chicken cut into bite sized pieces
• 2 cans cream of chicken soup
• 3/4 cup mayo
• 2 T margarine
• dried onion rings

1. Cook rice as directed on package.
2. Brown the celery, onion and pepper until tender with 2 T margarine
3. Add water chestnuts, chicken soup, and mayo to celery mixture.  Place in 9x13 dish
4. Add cooked rice on top
5. Place in refrigerator overnight
6. Bake at 350 for an hour or until bubbly
7. Top with can of dried onion rings

Waldorf Salad

• 4 cups apples, diced
• 1 T lemon juice
• 1/2 cup celery, chopped
• 1/2 cup walnuts, chopped
• 1/4 cup raisins

Dressing:

• 1/2 cup salad dressing
• 1 T sugar
• 1/2 tsp lemon juice
• 1/2 cup cool whip

Mix everything together.  Sprinkle with nutmeg.

Spring Strawberry and Spinach Salad

• 1 large bunch of spinach
• 10 large strawberries

Dressing:

• 1/2 cup sugar
• 1 tsp salt
• 1 tsp mustard
• 1/3 cup white wine vinegar
• 1 cup vegetable oil
• 1 T poppy seeds

1. Wash, drain and tear spinach into pieces.
2. Wash, drain and slice strawberries.
3. Mix all remaining ingredients, except poppy seeds in the blender.
4. Add poppy seeds.
5. Toss everything right before serving.

Chicken Croissants

• 2  - 10 oz packages unbaked croissants
• 2 cups chicken, cooked and cubed
• 3 oz cream cheese, melted
• 2 T butter, melted
• 1/4 tsp salt
• 1/8 tsp pepper
• 2-3 T milk

1. Mix all ingredients together.
2. Place 1 T on each croissant at the wide end and roll toward the pointed end.
3. Place on sprayed baking sheet and bake at 350 for 12 - 14 minutes or until golden brown.

Gravy:

• 1 can cream of chicken soup
• 1/2 cup milk

     Heat and serve over the top of the baked croissants

Poppy Seed Ham Rolls

• 12 dinner rolls
• 1 lb sliced deli ham
• 1/2 lb swiss cheese
• mayonnaise

1. Make sandwiches by spreading mayo inside rolls and adding ham and cheese.
2. Place inside 9 x 13 pan.

Topping Ingredients:

• 1 1/2 T poppy seeds
• 1 1/2 T prepared mustard
• 1 cup margarine, melted
• 1/2 tsp worcestershire sauce

1. Mix together and pour by spoonfuls over each roll.
2. Cover with foil.
3. Place in refrigerator and marinate for several hours or overnight.
4. Loosen foil and bake at 350 for 15 - 20 minutes or until cheese melts