WNYMoms.com

Lazy Pierogi

1 lb spiral noodles - cooked
1/2 cup butter
3 onions - sliced (sauteed in 1/2 c butter)
1 4 oz can of mushrooms
1 15 oz. jar of sauerkraut
1 can cream of mushroom soup

Mix above ingredients together, add onions and noodles. Place in a covered casserole dish. Cook at 325° for 45 minutes.


Creamy Scalloped Potatoes

2 pounds potatoes (about 6 medium)
3 tablespoons butter or margarine
3 tablespoons flour
salt & pepper
2 ½ cups milk
¼ cup finely chopped onion
1 tablespoon butter or margarine

Heat oven to 350º. Wash potatoes; pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups. Melt 3 tbsp. butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

In greased 2-quart casserole, arrange potatoes in 2 layers, topping each with half the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 tbsp. butter. Cover; bake 30 minutes. Uncover; bake 60-70 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving. 6 servings.


Vegetable Medley

1 bag frozen broccoli, cauliflower & carrots – cook according to pkg. directions
1 can cream of mushroom soup
1 c. grated Monterey Jack cheese
1 c. grated Cheddar cheese
1/3 c. sour cream
14 oz. chopped pimento
Salt & Pepper
1 can Durkee onions

Mix all ingredients together except ½ cup of each cheese and ½ can of onions. Bake in a shallow pan at 350º for ½ hour. Top with remaining cheese and onions for another 15 minutes.


Bow-Tie Pasta w/Feta

Farfalle Pasta (Bow ties)
Chiavetta’s Italian Dressing
Red Pepper/Green Pepper
Broccoli
Cucumbers
Cauliflower
Mozzarella or Feta
Tomatoes
Oregano
Basil

Cook pasta according to directions. Mix everything together and refrigerate – you can use all the above veggies or pick and choose what you like (I usually omit the green pepper). Can make up to 2 days before. Add tomatoes right before serving.


Cheesey Potatoes

1 bag hash brown potatoes
16 oz. sour cream
1 can cream of chicken soup
1 can cream of potato soup
1 8 oz, bag of shredded cheddar cheese
1 stick of butter } 2nd Step
1 cup crushed Town House or Ritz crackers }

Blend all but last 2 ingredients. Put in ungreased 9”x11” pan. Melt butter and mix with crushed crackers. Pour mixture over top of potatoes. Bake 1 ½ hours at 350°.


Ohio Baked Beans

1 lb. bacon
3 small cans Campbell pork & beans
1 can red kidney beans }
1 can cannelli beans } Rinse & drain
1 can butter beans }
1 can lima beans }

Fry bacon but not crisp. While bacon is frying mix all beans together. In a separate bowl make the sauce.

Sauce:
2 tsp. horseradish mustard
1 cup ketchup
¼ cup regular vinegar
1 cup sugar
1 onion, diced
1 green pepper, diced
¼ cup bacon grease

Mix and pour over top of beans. Bake, uncovered, at 350 for two hours. Can cook one hour one day, one hour the next.