County Fair Maidrites
Samantha Moyer
Farragut, IA
For many years my mom ran the 4-H food stand at our county fair. We waited all year long for Mom to start cooking these. Even without the fair, these are great for a crowd and they freeze well too.
5 lbs. ground beef
1/2 c. onion, diced
2 T. salt
2 t. pepper
5 c. catsup
1/3 c. mustard
1/4 c. quick-cooking oats, uncooked
3 T. brown sugar, packed
2-1/2 t. Worcestershire sauce
20 to 25 hamburger buns, split
Brown ground beef in a large skillet over medium heat; drain. Add onion, salt and pepper; cook until onion is transparent. Add remaining ingredients except buns; stir and simmer until heated through. Spoon onto buns. Makes 20 to 25 servings.
Family reunions are a summertime favorite…good food, family, laughter and memories in the making. Set the date early, at least 2 to 3 months in advance. This allows everyone plenty of time to plan for vacations, school, weddings and any other activities that are planned.
Beefy Cheddar Bake
Kimberly Keafer
Johnsbury, VT
This was my grandmother’s casserole recipe. Mom made it for her family and now I make it for mine. It’s delicious and a great dish for sharing. Everyone I’ve ever made this for loves it and asks to have it again. Go ahead, reheat it the next day, it’s just as good!
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
14-1/2 oz. can diced tomatoes, drained
8-oz. pkg. shredded sharp Cheddar cheese
2 c. rotini pasta, cooked
10-3/4 oz. can cream of mushroom soup
6-oz. can French fried onions
In a skillet over medium-high heat, brown beef with onion and pepper; drain. Combine all ingredients except French fried onions in a large bowl; mix well. Spread mixture into a lightly greased 13"x9" baking pan; cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove foil; sprinkle with onions. Bake, uncovered, for an additional 5 to 10 minutes. Serves 8 to 12.
Make reunion invitations fun to open…tuck in favorite family photos, school pictures or wedding pictures. Be sure to include all the specifics…date, where, when and the time. And be sure to list anything that’s needed...a favorite potluck dish, games, chairs or blankets.
Summer Tortellini Salad
Jen Eveland-Kupp
Blandon, PA
Include any favorite veggies...a garnish of tomato wedges or orange slices and parsley sprigs is nice.
8-oz. pkg. cheese tortellini, cooked and cooled
1 tomato, chopped
3 to 4 slices hard salami, thinly sliced lengthwise
3 to 4 mushrooms, sliced
4 to 5 Kalamata olives, pitted and chopped
1/2-inch thick slice mild Cheddar cheese, cut into 1/2-inch cubes
1/2-inch thick slice of mozzarella cheese, cut into 1/2-inch cubes
1/2-inch thick slice Provolone cheese, cut into 1/2-inch cubes
1/4 c. olive oil
1 clove garlic, finely minced
1/4 t. garlic salt
1/8 t. pepper
2 to 3 T. cider vinegar
Optional: 1 t. red pepper flakes
In a large bowl, combine tortellini, tomato, salami, mushrooms, olives and cheeses; set aside. Whisk together oil, garlic, garlic salt, pepper, vinegar and red pepper flakes, if using, until throughly mixed. Pour over the salad; mix well. Refrigerate for a few hours to blend flavors. Mix well again before serving. Makes 4 to 6 servings.
Top picnic tables with bouquets of cheery sunflowers, zinnias and cosmos. The key to keeping them looking their best…an aspirin, shiny penny or a drop of bleach in plain, room-temperature water.
4th of July Beans
Laurie Lightfoot
Hawthorne, NV
It’s just not summer without this favorite side dish!
1 lb. bacon, diced
1 lb. ground beef
1 lb. hot ground pork sausage
1 c. onion, chopped
28-oz. can pork & beans
15-oz. can ranch-style beans
15-oz. can maple-flavored baked beans
16-oz. can kidney beans, drained and rinsed
1/2 c. barbecue sauce
1/2 c. catsup
1/2 c. brown sugar, packed
1 T. mustard
2 T. molasses
1 t. salt
1/2 t. chili powder
In a large skillet over medium heat, cook bacon, beef, sausage and onion until meat is browned; drain. Transfer to a greased disposable aluminum roasting pan. Stir in beans; mix well. In a small bowl, combine remaining ingredients; stir into bean mixture. Cover and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes. Makes 10 to 12 servings.
Reunions can be held just about anywhere…a park, backyard, barn or at the lake. Have plenty of tables and chairs on hand, hang the “Welcome!” sign, then get to the fun of decorating! Hang colorful banners and buntings, or drape cotton fabric from the trees for a simple awning.
Chow Mein Noodle Casserole
Vicki Cox
Bland, MO
Passed down from my aunt, this recipe is always a favorite at potlucks with no leftovers!
2 lbs. ground beef
1 onion, chopped
10-3/4 oz. can cream of celery soup
10-3/4 oz. can golden mushroom soup
1-1/4 c. water
1/2 t. salt
1 c. instant rice, uncooked
1 T. Worcestershire sauce
1 t. garlic powder
5-oz. can chow mein noodles
Brown ground beef and onion in a large skillet over medium heat; drain. Stir together remaining ingredients except chow mein noodles in a large bowl. Add beef mixture; mix well. Transfer to a lightly greased 13"x9" baking pan. Bake, uncovered, at 375 degrees for 20 minutes, until bubbly. Sprinkle with chow mein noodles; bake, uncovered, for an additional 5 to 10 minutes. Makes 16 servings.
This super-simple table runner adds a cheerful look to tables. Simply line up enough bandannas to fit the length of a table, then stitch together. It’s so simple and colorful!
Elaine’s Oriental Noodle Salad
Elaine Slabinski
Monroe Township, NJ
This is a great summertime recipe and is a nice twist on the usual salads with mayonnaise in them. It may seem like a large salad, but it disappears fast!
1 head bok choy, chopped
4 green onions, sliced
1/4 c. butter
2 3-oz. pkgs. ramen noodles, uncooked and broken
1/2 t. sesame seed
8-oz. pkg. slivered almonds
1 c. oil
1 c. sugar
1/4 c. rice wine vinegar
2 t. soy sauce
Combine bok choy and onions in a large bowl; set aside. Melt butter in a large skillet over medium heat; add noodles, sesame seed and almonds. Sauté until golden; remove to a paper towel. Mix together ramen seasoning packets and remaining ingredients. Add noodle mixture to bok choy mixture; mix well. Whisk together oil, sugar, vinegar and soy sauce until sugar has dissolved. Drizzle over salad; gently toss to coat. Serves 12 to 15.
Summer breeze so softly blowing
In my garden pinks are growing,
If you’ll go and send the showers,
You may come and smell my flowers.
Broccoli-Cranberry Salad
Dueley Lucas
Somerset, KY
This is the most-requested recipe at our family reunion and church socials. From the first time I made this salad, my friends and family have loved it and request it all the time.
3 bunches broccoli, chopped
1/2 c. sweetened dried cranberries
1/2 c. golden raisins
1/2 c. chopped walnuts
Optional: 1/2 c. sunflower seeds
Optional: 1 red onion, chopped
3/4 c. mayonnaise
1 T. cider vinegar
3 T. sugar
milk to taste
Combine broccoli, cranberries, raisins and walnuts. Add sunflower seeds and onion, if using; set aside. Mix together remaining ingredients in a blender adding enough milk until dressing is desired consistency. Process until well combined. Pour over broccoli mixture; gently toss to coat. Makes 4 servings.
When it’s just too hot to cook, invite friends & neighbors over for a salad potluck. Everyone brings along their favorite salad to share, and you set up a table in a shady spot and serve up frosty pink lemonade!
Southern Mexi-Salad
Cam Scott
Aurora, IN
My favorite to take to family reunions.
2 15-1/4 oz. cans corn, drained
2 16-oz. cans black beans, drained and rinsed
10-oz. can diced tomatoes with chiles
3/4 c. green onions, thinly sliced
1/3 c. olive oil
1/3 c. lime juice
1 T. fresh cilantro, minced
1 t. salt
1 t. ground cumin
Combine all ingredients in a large bowl; refrigerate until ready to serve. Serves 8 to 10.
Make a family tree…it’s so easy. Slip a branch into a sap bucket filled with florists’ foam, then hide the foam with pebbles. Dress up mailing tags with copies of family photos and newspaper clippings. Rubber stamp on names and dates, then tie onto the branches.
Pepper Jack Salsa
Kristi Townes
Union City, TN
I have been serving this salsa at gatherings of all kinds and everyone always asks for the recipe. It goes great at family dinners and get-togethers. The recipe makes a lot so it’s great for a crowd, and when it’s time to leave, the bowl is always empty.
14-1/2 oz. can petite diced tomatoes
2 10-oz. cans diced tomatoes with lime juice and cilantro
3.8-oz. can black olives sliced and coarsely chopped
2 8-oz. pkgs. shredded Pepper Jack cheese
16-oz. bottle zesty Italian salad dressing
Optional: 1/2 c. green onions, chopped
tortilla chips
Combine all ingredients except tortilla chips in a large bowl; mix well. Refrigerate until ready to serve. Serve with tortilla chips. Makes about 8 cups.
Have some activities planned for family reunions…softball games, touch football, 3-legged races or an egg & spoon race are great fun. Don’t forget to bring along some board games, a deck of cards, checkers and scrapbooks for sharing too.
Purlieu
Cheri Mason
Harmony, NC
Pronounced Purr-Low, and also called Chicken Bog, this is a South Carolina Low Country recipe. Always a favorite dish found at church socials, family reunions, potlucks and family dinners.
14-oz. pkg. smoked sausage, sliced 1/4-inch thick
4 slices bacon, chopped
1 onion, chopped
4 c. chicken broth
4 boneless, skinless chicken breasts, cut into bite-size pieces
5-oz. pkg. saffron yellow rice, uncooked
1-1/4 c. long-cooking rice, uncooked
Combine sausage, bacon and onion in a large pot over medium heat. Sauté until onion is translucent. Add broth; bring to a boil. Stir in chicken; return to a boil again. Add rice; boil for one minute. Reduce heat to low; cover and cook for 20 minutes. Remove from heat; let stand covered for 10 minutes. Serves 8.
Let the fun begin! Bring along some crafts for the kids…and adults! Baskets of beads, construction paper, craft scissors, glue sticks, rubber stamps, pipe cleaners, die cuts, buttons and fabric scraps. It’s fun to see all the clever creations that are made!
Chrissy’s Ravishing Rhubarb Slush
Jen Sell
Farmington, MN
This slush is so yummy! The recipe was given to me this summer by a good friend, Chrissy...she and I love to exchange recipes, and this one is easy to whip up when rhubarb is plentiful.
8 c. rhubarb, sliced
2 qts. water
6-oz. pkg. strawberry gelatin mix
1/2 c. lemon juice
3 c. sugar
2 2-ltr. bottles lemon-lime soda, chilled
Combine rhubarb and water in a large pot; bring to a boil. Cook for 15 to 20 minutes. Strain, reserving juice. Add gelatin mix to juice; stir in lemon juice and sugar. Pour into an ice cream pail. Freeze, stirring every couple hours until set. Spoon slush into glasses, filling half full; pour soda over top, filling glass. Makes 25 to 30 servings.
If it looks like it’s going to be hot weather, whip up a basket full of hand fans for everyone to pick and choose from. Wallpaper scraps, fabric snippets and copies of handwritten recipes are perfect for arranging on posterboard. Use a spray adhesive
to secure them, then glue on a paint stir-stick handle.
Citrus Tea Punch
Ellie Brandel
Milwaukie, OR
I like to serve this at our summer get-togethers...a nice change from regular ice tea.
2 qts. water
16 teabags
12-oz. can frozen lemonade concentrate
12-oz. can frozen limeade concentrate
2 c. cranberry juice cocktail, chilled
2 2-ltr. bottles ginger ale, chilled
ice ring
Bring water to a boil over high heat; pour over teabags that have been placed in a large bowl. Steep for 5 minutes; remove and discard teabags. Refrigerate tea until well chilled. Pour iced tea into a punch bowl. Stir in concentrates until dissolved. Add cranberry juice. Just before serving, add ginger ale and ice ring. Makes 20 to 25 servings.
If you plan to display a flag at a 4th of July family reunion, remember the banner of stars should be positioned in top upper left-hand corner when you face the flag.
Friendship Casserole
April King
Eugene, OR
Passed from friend-to-friend through the years, this recipe has been shared at every get-together from potlucks to church suppers.
1/2 c. butter
10 eggs
1/2 c. all-purpose flour
1 t. baking powder
1/8 t. salt
7-oz. can chopped green chiles
16-oz. container cottage cheese
2 8-oz. pkgs. shredded Monterey Jack cheese
Melt butter in a 13"x9" baking pan, spreading evenly. Beat eggs in a large bowl; stir in flour, baking powder and salt until well blended. Add melted butter and remaining ingredients; mix just until blended. Pour into pan and bake, uncovered, at 400 degrees for 15 minutes; reduce temperature to 350 degrees. Bake for an additional 35 to 40 minutes. Cut into squares and serve hot. Serves 10 to 12.
Ask everyone to jot down favorite stories and slip them into a memory envelope decorated with vintage-style papers, rubber stamps, rick rack, buttons and ribbon. Pulled out and read one at a time, they’ll bring lots of sweet remembrances.
Texas Corn & Green Chile Casserole
Terri King
Granger, TX
Always requested at every church potluck...this casserole is so easy and extremely tasty. It’s a must at our summer family barbecues.
8-oz. pkg. cream cheese
1/4 c. butter
1/4 c. sugar
16-oz. pkg. frozen corn, thawed
7-oz. can diced green chiles
salt and pepper to taste
Combine cream cheese, butter and sugar in a medium saucepan over medium heat; cook until melted. Add corn and chiles; stir until well blended. Sprinkle with salt and pepper. Pour into a greased 1-1/2 quart casserole dish. Bake, uncovered, at 350 degrees for 30 to 40 minutes, until golden around edges. Serves 10.
Serve up frosty lemonade or herbal ice tea with blueberry skewers. Simply slide blueberries onto a wooden skewer until covered; top with a fresh mint leaf…easy!
Mom’s Sandwich Spread
Karen Vasicak
Swoyersville, PA
My mother often made these sandwiches for us as kids...they’re great to take on trips and enjoy with a bag of potato chips. There are a lot of sandwich spread recipes; however, Mom’s recipe is different because it includes a green pepper...it adds a tasty spin to the usual sandwich spread flavor.
1 lb. bologna, coarsely chopped
1 onion, coarsely chopped
16-oz. jar sweet pickles, drained and coarsely chopped
1 green pepper, coarsely chopped
mayonnaise-style salad dressing to taste
1 loaf sliced white bread
Combine all ingredients except salad dressing and bread in a meat grinder. Process to desired consistency. Stir in salad dressing to taste. Assemble sandwiches. Makes 8 to 12.
Make sandwiches ahead of time, slip them into wax paper bags and tuck into a vintage picnic tin…easy to tote and ready to enjoy when you arrive at the reunion!
Church Ladies’ Ham Salad
Ruby Shepley
Shamokin, PA
The women of St. James have been making this recipe ever since I can remember.
6 lbs. bologna, chopped
1 stalk celery, finely chopped
1 doz. eggs, hard-boiled, peeled and diced
pickle relish to taste
32-oz. jar sweet pickles, drained and chopped
3 onions, minced
32-oz. jar mayonnaise-style salad dressing
9 to 10 loaves sliced white, wheat or sourdough bread
Place bologna in a food processor; process until well ground. Combine ground bologna with remaining ingredients except bread; mix well. Spread on half the bread slices; top with remaining bread slices. Makes 7 to 8 dozen.
Bring along a variety of breads so everyone can choose their favorite for spreading with ham salad and sandwich spreads. Sliced bagels, Hawaiian sweet bread, party rye, pita pockets, wraps and hearty country white bread all make delicious sandwiches.
Mom’s Baked Beans
Dawn Spitler
South Point, OH
Every summer at family reunions, these baked beans are what Mom was always asked to bring. As a matter of fact, they even became a part of our very large family Thanksgiving meals! I try to keep the tradition by preparing this recipe every summer, and I have even taught my 14-year-old daughter how to make them so she can continue the tradition.
4 to 6 slices bacon, chopped
1 onion, chopped
1 lb. ground beef chuck
5 14-1/2 oz. cans pork & beans
1 c. dark corn syrup
1/2 c. catsup
2 t. mustard
1/8 t. Worcestershire sauce
Brown bacon, onion and ground beef in a large skillet over medium heat; drain and set aside. In a large bowl, mix together remaining ingredients; stir in ground beef mixture. Spread into a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 45 minutes, until hot and bubbly. Makes 12 to 15 servings.
Jot down favorite recipes, ones that have been handed down, and make copies to share when family & friends are together. Invite others to bring their recipes to share too…it’s a great way to preserve those that are time-tested and bring back the sweetest memories.
Tonya’s Must-Have Potato-Corn Bake
Tonya Lewis
Scottsburg, IN
When we have big gatherings with my family, we all have special foods that we are expected to bring...this is mine and 99% of the time, the dish goes home empty!
1/2 lb. bacon, coarsely chopped
1/2 c. green pepper, finely chopped
1/3 c. onion, finely chopped
15-oz. can creamed corn
2 c. milk
3 T. butter
3/4 t. salt
1/8 t. pepper
2 c. instant mashed potato flakes
1/2 c. sour cream
1/4 c. grated Parmesan cheese
2 T. green onion, finely chopped
Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving one tablespoon drippings. Add green pepper and onion to drippings; cook over medium heat until tender. Stir in corn, milk, butter, salt and pepper; cook over medium heat until mixture is hot and bubbly. Remove from heat; stir in potato flakes and sour cream until well blended. Spoon mixture into a greased 11"x7" baking pan; top with bacon, Parmesan cheese and green onion. Bake, covered, at 375 degrees for 20 to 25 minutes, or until heated through. Serves 6.
A trio of flickering votives that look like fireflies! Slip votives into Mason jars, then thread wire around the jar rims to create a loop for hanging. Oh-so pretty on a summer’s evening.
Midwestern Zucchini Casserole
Jackie Selover
Sidney, OH
This is a recipe I use when zucchini is abundant in the summer and my family loves it. Very versatile, try mushrooms or garlic...really any kind of vegetable you have in your garden.
1 onion, chopped
1 green or red pepper, chopped
3 c. zucchini, cubed
2 T. oil
1 lb. ground beef
2 8-oz. cans tomato sauce
2 c. brown rice, uncooked
salt and pepper to taste
Garnish: grated Parmesan cheese
In a skillet over medium heat, sauté onion, pepper and zucchini in oil; remove from pan. Add beef to skillet; cook until no longer pink. Drain. Combine vegetable mixture, beef and remaining ingredients except cheese in a slow cooker. Cover and cook on low setting for 3 hours. Garnish with cheese before serving. Serves 6.
When serving rolls alongside main dishes, dress up 1/2 cup of butter by softening it, then blending in 2 teaspoons orange or tangerine zest. Place butter on a sheet of wax paper and roll into a log shape. Chill for 2 to 3 hours until firm. Store any leftovers in the refrigerator for up to 2 days.
Oh-So-Hot Banana Peppers
Jean Cerutti
Kittanning, PA
My friend, Sherry, brought this to our summer pool party and it has been my family’s favorite ever since. For a milder version, use mild banana peppers and sweet sausage...it’s still wonderful!
18 hot banana peppers
2 6-oz. pkgs. pork-flavored stuffing mix, prepared
2 lbs. ground hot pork sausage, browned and drained
1 onion, chopped
1 zucchini, chopped
2 eggs, beaten
1/2 c. brown sugar, packed
16-oz. pkg. shredded Cheddar cheese
Slice peppers down center of one side lengthwise to open up; run under water, removing seeds. Combine prepared stuffing and sausage in a large bowl; add onion and zucchini. Stir in eggs and brown sugar; mix well. Spoon into peppers; arrange peppers in a lightly greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 1-1/2 hours. Sprinkle with cheese; bake for an additional 10 minutes, or until cheese is melted. Makes 12 servings.
When making any dish with hot peppers as an ingredient, it’s always a good idea to wear a pair of plastic gloves to protect your skin while cutting, slicing or chopping the peppers. Just toss away the gloves when preparation is all done.
Boycott-Your-Grill Beef Kabobs
Kathy Solka
Ishpeming, MI
Skewers that bake in the oven...perfect for a rained-out cookout!
1 c. oil
2/3 c. soy sauce
1/2 c. lemon juice
1/4 c. Worcestershire sauce
1/4 c. mustard
2 cloves garlic, minced
1 T. pepper
1/8 t. hot pepper sauce
3 lbs. beef sirloin steak, cut into 2-inch cubes
2 green peppers, cut into 1-inch squares
2 8-oz. pkgs. mushrooms
20-oz. can pineapple chunks, drained
Combine all ingredients except steak, vegetables and pineapple. Pour over steak; cover and refrigerate for 24 hours. Thread steak, vegetables and pineapple onto skewers. Arrange on greased baking sheets. Bake at 400 degrees for 8 to 10 minutes. Turn and continue baking until steak is done. Makes 4 servings.
There’s always such great food at family reunions that we all want to try a bit of everything! To help out, try making bite-size burgers, two-bite brownies and cut wooden skewers in half for mini kabobs…perfect!
BLT Macaroni Salad
Tina Sarama
Sloan, NY
Such a wonderful salad that I double the recipe for summer parties!
16-oz. pkg. macaroni, cooked
1-1/4 c. celery, diced
5 green onions, finely chopped
1 tomato, diced
1-1/4 c. mayonnaise
5 t. white vinegar
1/4 t. salt
1/8 t. pepper
Garnish: 1 lb. bacon, crisply cooked and crumbled
In a large bowl, combine macaroni, celery, onions and tomato. In a separate bowl, combine remaining ingredients except bacon; pour over macaroni mixture, tossing to coat. Cover and chill for at least 2 hours. Just before serving, sprinkle with bacon. Serves 6 to 8.
For just-right individual servings, spoon veggie or fruit salads into one-pint Mason jars.
Ravioli Taco Bake
Margie Kirkman
High Point, NC
I was looking for something easy and different to take to our church potluck supper so I came up with this recipe. Not only was it a hit...I came home with an empty dish and over 50 people wanting the recipe!
1-1/2 lbs. ground beef
1-1/4 oz. pkg. taco seasoning mix
3/4 c. water
40-oz. can meat-filled ravioli
8-oz. pkg. shredded Cheddar cheese
Optional: sliced black olives
Brown ground beef in a large skillet over medium heat; drain. Stir in seasoning mix and water. Reduce heat; simmer for 8 to 10 minutes. Place ravioli in a lightly greased 13"x9" baking pan; spoon beef mixture over top. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until cheese is melted and bubbly. If desired, sprinkle with olives before serving. Serves 6 to 8.
Fun polka-dotty paper napkins and matching plates make for a table set with whimsy...and make clean-up a breeze!
Super-Simple Baked Peppers
Crystal Branstrom
Russell, PA
This is one of my favorite recipes to make during the summer when green peppers are fresh and plentiful.
3 green peppers, quartered
1 lb. ground beef
1/2 lb. ground Italian pork sausage
2 onions, chopped
garlic powder to taste
salt and pepper to taste
26-oz. jar spaghetti sauce
2 c. long-cooking rice, cooked
16-oz. pkg. pasteurized process cheese spread, sliced
Arrange peppers in a lightly greased 13"x9" baking pan; set aside. In a large skillet over medium heat, brown ground beef, sausage and onions with garlic powder, salt and pepper; drain. Stir in sauce and rice. Pour over peppers; top with sliced cheese. Cover with aluminum foil. Bake at 350 degrees for one hour. Serves 6 to 8.
A treat that’s perfect for get-togethers. Spread 2 tablespoons of peanut butter on a tortilla, top with 1/4 cup of mini marshmallows and 2 tablespoons of chocolate chips. Roll up, wrap in aluminum foil and seal tightly. Bake at 375 degrees for 5 to 10 minutes, or until chocolate chips and marshmallows are melted. Yum!
Mandy’s Easy Cheesy Chicken Casserole
Mandy Wheeler
Ashland, KY
This is a recipe that I created by combining a few different recipes. My husband loves it and it is always a hit at reunions and potlucks.
3 to 4 cooked chicken breasts, chopped
16-oz. pkg. wide egg noodles, cooked
2 10-3/4 oz. cans cream of chicken soup
24-oz. container sour cream
8-oz. pkg. shredded Cheddar cheese
8-oz. pkg. shredded mozzarella cheese
1 sleeve round buttery crackers, crushed
1/4 c. margarine, melted
2 T. poppy seed
Combine chicken, noodles, soup, sour cream and cheeses in a large bowl. Pour into a lightly greased 13"x9" baking pan. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle poppy seed over cracker crumbs. Bake at 350 degrees for 25 to 30 minutes, until crackers are crispy and golden and cheese is melted. Serves 6 to 8.
Dress up even paper napkins in a snap…just tie on a tiny bundle of fragrant herbs. Even paper cups can be dressed up for the occasion with a wrap of ribbon and a button.
Prize-Winning Pineapple Cheddar Bake
Marta May
Anderson, IN
This recipe has been in my family for a very long time, and I even won 2nd place when I entered it in a Dairy Council contest. My family always requests it when we have our May Family reunion. This year we are getting ready for the 120th consecutive reunion held in the original place in North Vernon, Indiana.
2 20-oz. cans pineapple tidbits
3/4 c. all-purpose flour
1 c. sugar
8-oz. pkg. shredded Cheddar cheese
3/4 c. margarine, melted
1 sleeve round buttery crackers, crushed
Spread pineapple into a greased 2-quart casserole. Mix together flour, sugar and cheese; add to pineapple, stirring well. Combine margarine and cracker crumbs; spread over pineapple mixture. Bake, covered, at 350 degrees for 30 minutes. Serve hot or cold. Makes 8 servings.
Be sure to bring along a camera and video camera to capture all the reunion fun and memories. Have disposable cameras on hand too so everyone, even little ones, can join in on the picture-taking fun. You’ll be delighted at the terrific results!
Sicilian Salad
Denise Eagan
Huntington, WV
Every time I take this refreshing salad to our church or a family gathering, I have several requests for the recipe.
14-1/2 oz. can whole green beans, drained
1 to 2 15-oz. cans sliced potatoes, drained
1 to 2 red onions, chopped
4 tomatoes, cut into bite-size pieces
2 cucumbers, sliced
1/2 c. pitted Kalamata olives
1/2 t. Italian seasoning
1 to 2 c. red wine vinaigrette salad dressing
Layer vegetables in order listed in a large bowl; sprinkle with Italian seasoning. Pour salad dressing to taste over top; cover. Chill for several hours up to overnight. Before serving, toss to mix. Makes 6 to 8 servings.
Shake together the ingredients for this herbal vinaigrette in a Mason jar…done in a jiffy. Combine 1/3 cup olive oil, 1/4 cup white-wine vinegar, 2 teaspoons fresh thyme, basil or chives, one teaspoon Dijon mustard, one clove minced garlic, one teaspoon sugar and salt & pepper to taste; tighten lid and shake well.