Submitted by: Pam Peacock, Fort Smith
Servings: 4
Oven: 350° F.
8 oz. package penne pasta
2 tablespoons butter
2 tablespoons flour
11/2 cups milk
1/2 cup half-and-half
1/2 cup shredded white cheddar cheese
1/4 cup grated parmesan cheese
1 cup shredded gruyère or swiss cheese, divided
1 teaspoon salt
1/4 teaspoon pepper
Pinch of ground nutmeg
Prepare pasta according to package directions. Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour; cook, whisking constantly one minute. Gradually whisk in milk and half-and-half; cook, whisking constantly, three to five minutes or until thickened. Stir in cheddar cheese, parmesan cheese, 1/2 cup gruyère or swiss cheese and next three ingredients until smooth. Stir together pasta and cheese mixture, and pour into four lightly greased 8-oz. baking dishes or one lightly greased 11-by-7-inch baking dish. (If using 8-oz. baking dishes, place in a jelly-roll pan for easy baking, and proceed as directed.) Top with remaining 1/2 cup gruyère cheese.
Bake for 15 minutes or until golden and bubbly.
Note: To make ahead, proceed with recipe as directed but do not top with remaining gruyère or swiss cheese. Cover and chill up to eight hours. Let stand at room temperature 30 minutes. Bake for 20 to 25 minutes or until bubbly. Increase oven temperature to 400°. Top pasta mixture with remaining gruyère or swiss cheese, and bake 10 more minutes or until golden.
Submitted by: Mrs. Al Hiegel, Conway
Servings: 8
Oven: 350° F.
1 package (8-1/2 oz.) corn bread/muffin mix
1/2 cup water
4 cups chopped yellow summer squash
1/2 cup each chopped onion, celery, and green pepper
1/2 cup butter
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 cup milk
1 teaspoon salt
1/2 teaspoon pepper
Prepare corn bread according to package directions. Cool and crumble; set aside.
In a large saucepan, bring water to a boil; add squash. Reduce heat. Cover and cook until squash is crisp-tender, about six minutes; drain well. In a large skillet, sauté the onion, celery and green pepper in butter until tender. Stir in corn bread and squash.
Combine the soup, milk, salt, and pepper; add to squash mixture. Transfer to a greased 11-by-7-inch baking dish. Bake uncovered for 40-45 minutes or until golden brown.
Submitted by: Sue Ellen Hobart, El Dorado
Servings: 4
1 cube of vegetable bouillon
6 cloves garlic
1 onion
fresh parsley
butter or oil
salt and pepper to taste
500ml (2 cups) heavy whipping cream
500ml (2 cups) water
4 slices of toast
Peel the garlic and the onion, chop them and sauté them in a large stock pot (with a little oil or butter.) Add water and bouillon, and let the mixture come to a boil. Add the cream and simmer for 30 minutes.
While the soup simmers, slice the toast into cubes. Toast them for a bit in a skillet with butter. Set aside. After the soup has simmered, add salt and pepper to taste. Garnish with chopped parsley and croutons. Serve hot. Note: Wonderful, mild, and light and easy to make. Not a heavy cream soup like cream of broccoli or chicken.
Submitted by: Mary Haney, Fayetteville
1/2 cup frozen chopped onion
1/2 cup frozen chopped green pepper
1/2 cup chopped celery
1/2 teaspoon dried minced garlic
1 pound bag frozen mixed vegetables
28 oz. can crushed tomatoes
14 oz. can Italian stewed tomatoes
14 oz. can diced Italian tomatoes
1 teaspoon Italian seasoning
1 teaspoon coarse ground black pepper
2 tablespoons concentrated vegetable base (or 2 16-oz. cans vegetable broth)
4 cups water
Combine all ingredients in a large Dutch oven. Bring to a boil, then simmer, covered, stirring a few times, for about an hour, until vegetables are tender. Then add:
1 cup dry rotini pasta
1 cup water
Cook over medium heat for about 15 minutes, until rotini is tender. While that cooks make the stix.
1 can refrigerated pizza dough
1/4 cup margarine, melted
1/2 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 cup mozzarella cheese
Unroll pizza dough on cookie sheet, leaving in rectangular shape. Bake according to directions. Five minutes before it's done, remove from oven. Poke a few holes in the crust with a fork. Mix melted margarine and garlic powder and spread over crust. Sprinkle with parsley flakes and cheese. Return to oven for five minutes, until cheese is melted. Remove from oven and cut into stix with a pizza cutter. Serve with soup. Soup makes about 10 cups.
Submitted by: Sister Mary Dominic Yanker, OP, Elmira, N.Y.
Oven: 350° F
15 or 16-oz. package frozen chopped spinach, cooked and drained
1 cup cooked rice (1/3 cup regular dry rice should yield 1 cup cooked)
1/3 cup chopped onion
1 cup shredded cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon salt
Dash of pepper
2 tablespoons sliced almonds (optional)
Mix together and pour into buttered 10-inch pie pan or a casserole dish. Bake for 40-50 minutes or so until set. You may sprinkle some extra cheese on casserole as it comes out of the oven.
Submitted by: Cecilia Horn
Oven: 350° F.
6 large eggs, hard boiled
7 oz. bag potato chips
1 can cream of mushroom soup
1/2 cup milk
Grease casserole dish. Crush potato chips and put half of bag in casserole dish. Slice eggs and put on top of chips. Mix soup and milk. Pour over eggs. Top with remaining chips. Bake for 20 minutes. Serve on warm toasted bread.
Submitted by: Martha McNeil, North Little Rock
Oven: 350° F. (325° if using glass baking dish)
4 large tomatoes, peeled and sliced
2 green peppers, diced
1 potato, sliced
2 small carrots, fine sliced
1 onion, chopped
1 zucchini
3 tablespoons chopped parsley (or 3 teaspoons dried)
1 cup rice
3 teaspoons salt
1 teaspoon pepper
1/2 cup water
1/2 cup oil (Wesson)
1 teaspoon Tabasco sauce
2 teaspoons vinegar (apple cider)
1 cup grated cheese (sharp)
Line bottom of a 9-by-13 oiled baking dish with 1/2 of tomato slices, cover with 1/2 of the prepared vegetables, then sprinkle with the rice (raw long grain) and remaining vegetables, then top with remaining tomato slices. Mix together in small bowl salt, pepper, water, oil, Tabasco sauce and vinegar. Pour over vegetables, cover with foil and bake for two hours. Uncover and sprinkle cheese over top, return to oven until cheese melts or brown under broiler.
Submitted by: Martha McNeil, North Little Rock
4 tablespoons horseradish mustard
1/2 cup tarragon vinegar (prefer dark Heinz)
2 tablespoons catsup
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 whole clove garlic (mashed well through sieve)
1 cup salad oil (use Wesson)
1/2 cup finely chopped green onion, tops and all
1/2 cup finely minced celery
3-4 pounds boiled, cleaned and deveined shrimp
Mix first seven ingredients. Add salad oil beating thoroughly. Last add onion and celery. Pour over shrimp and marinate four to five hours. (Stir occasionally.)
Submitted by: Martha McNeil, North Little Rock
Servings: 4-6
1/4 cup vegetable oil
1 cup chopped celery
1 cup sliced onions
2 green onions, sliced
1/2 cup chopped green pepper
1 teaspoon sugar
2 tablespoons flour
20 oz. can tomatoes, chopped
1 cup beef broth
1 teaspoon salt
2 tablespoons chili powder
1/2 teaspoon celery seed
1/2 teaspoon hot red pepper sauce
2 pounds shrimp, cooked and deveined
Heat the oil in a saucepan; mix in the celery, onions, green onions, green pepper, sugar and flour. Cook over low heat, stirring frequently for 10 minutes. Stir in the tomatoes; cook 10 minutes, stirring frequently. Mix in the broth, salt, chili powder, celery seed, and hot red pepper sauce. Cover loosely and cook over very low heat one hour. Add the shrimp; heat, taste for seasoning. Serve with boiled rice. Try 1/4 cup rice per person.
Submitted by: Gail Bolin, El Dorado
Oven: 450° F.
14 oz. can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk of celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup broth
1 bay leaf
1 tablespoon butter
1/4 cup chopped fresh basil leaves
1/2 cup evaporated milk
Strain the chopped canned tomatoes, reserving the juices and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and milk. Puree with a hand held immersion blender until smooth.
Submitted by: Leo and Kim Petrino
Oven: 350° F.
2 eggplants about 1/2 pound each
2 eggs, beaten
Parmesan cheese
Progresso seasoned bread crumbs
Marinara sauce
Mozzarella cheese
Slice eggplants 1/4 inch, dip in eggs and Parmesan cheese. Then coat with bread crumbs, fry until golden brown, place on paper towel to drain. Then sprinkle more parmesan cheese on top. Layer in a 13-by-9 baking dish. Pour on marinara sauce. Add with mozzarella cheese. Bake for 25 minutes. Serve with pasta.
Submitted by: George W Myers
1 large can diced tomatoes
1 can tomato sauce
1 cup carrots cut up 1/2-in pieces
1 cup celery cut up 1/2-in. pieces
1 onion cut up
1/2 head of cabbage, cut up
2-3 garlic cloves, chopped
1 teaspoon thyme
1/2 teaspoon paprika
Salt and pepper to taste
1 package frozen okra, cut up
1 can of green beans, drained
Put ingredients except okra and green beans in a slow cooker. Add enough water to just cover. Stir, cover and cook on high for approximately 4 hours, till cabbage, carrots and celery are done. Add okra and green beans. If pot is not big enough for all this, before adding last ingredients, remove approximately two-three cups of soup and place in bowl. Add the okra and beans and cook for another hour. Add the removed soup to the pot and then serve in big bowl when serving guests.
Note: Keeps good in refrigerator.
Submitted by: Marsha Gottsponer, Morrilton
Oven: 375° F.
4 cups fresh bread crumbs
2 cups shredded carrots
1 cup chopped onions
1/2 cup chopped mushrooms
1/4 cup ground pecans or walnuts
1 cup chopped celery
3 eggs, beaten
1/2 cup milk
1-1/2 teaspoon cumin
l teaspoon coriander
1/2 teaspoon celery seeds
2 cups tomato sauce
In large bowl, combine the bread crumbs with the carrots, onions, mushrooms, nuts and celery seeds. Combine the egg mixture with the milk. Stir the egg mixture, cumin, coriander and celery seeds into the crumb mixture. Mix well. Pack all into a sprayed or greased loaf pan. Bake for one hour. Slice the loaf and top with heated sauce.
Submitted by: Ann May, Harrison
2 tablespoons butter
1 tablespoon chopped onion
2 cups diced potatoes
1 can creamed corn
1 can whole kernel corn
1 cup of evaporated milk
salt and pepper to taste
Cook onion in butter until transparent. Add two cups of water and diced potatoes. Cook until potatoes are done. Add creamed corn and whole kernel corn (drained). Simmer about 15 or 20 minutes, stirring occasionally. Add evaporated milk and heat slowly until warm. Do not boil.
Submitted by: Jan Paul, Mountain Home
Serves: 8 (as a side dish)
5 large zucchinis (about 2 1/2 pounds total)
1 teaspoon salt
2-3 cloves garlic, minced
2 tablespoons olive oil
8 oz. package cream cheese, cubed and softened
3/4 cup half-and-half or light cream
1/2 cup finely shredded Parmesan cheese
Coarse ground black pepper
Ground nutmeg
Finely shredded parmesan cheese
Cut zucchini in half crosswise. Cut lengthwise into 1/4-inch slices, and then lengthwise into long, thin strips about 1/4-inch wise (resembling strips of fettuccine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for 1 hour. Rinse and drain. Pat dry. In a 12-inch skillet, cook the zucchini and garlic in hot oil over medium-low heat until smooth. Stir in the 1/2 cup parmesan cheese. Stir in zucchini; heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, and additional parmesan cheese. Can be served with steamed vegetables.
Note: You can add sauted onions and red peppers, cooked shrimp or crab, depending on what you have on hand.
Submitted by: Sandra Black, Harrison
Servings: 12-16
Oven: 350° F.
1 medium onion, chopped
2 cans green chilies, chopped
2 tablespoons butter
10 eggs
1 can mushrooms
2 cups monterrey jack cheese
2 cups cheddar cheese
2 cups cottage cheese
1 tablespoon baking powder
1 teaspoon salt
1/2 cup flour
Crabmeat or shrimp, optional
Saute onions in butter until tender. In a large bowl, beat the eggs, add cheeses, chilies, mushrooms and onions. Mix well. Combine flour, baking powder and salt, fold in egg mixture. Seafood can be added if desired. Pour into two greased 10-inch pie plates. Bake for 35 minutes or until knife comes out clean.
Submitted by: Sandra Black, Harrison
Servings: 4
3 cups diced raw potatoes
1/2 cup each diced celery and onion
2 bouillon cubes
1/2 teaspoon salt
2 cups milk
8 oz. carton sour cream
2 tablespoons flour
1 tablespoon chopped chives
In a large pan, combine potatoes, celery, onions, water, bouillon cubes and salt. Cover and cook until vegetables are tender. Add 1 cup milk and heat. In medium bowl, combine sour cream, flour, chives and 1 cup milk. Gradually stir mixture into soup. Cook over low heart, stirring constantly until thickened.
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