Taken from my “Favorites” folder!

All amounts may be doubled to serve a crowd but I recommend keeping the garlic at no more than 3 cloves

Servings 4-6

INGREDIENTS:

1 (10-ounce) box frozen chopped spinach (cooked according to package directions then hand-squeezed dry to remove as much moisture as possible)

1 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1 (3-ounce) package cream cheese, very soft

1/4 cup finely chopped yellow onion

2 large garlic cloves, minced

3/4  cup freshly grated Parmesan cheese, divided

1/2 teaspoon fresh ground black pepper, or to taste

1/8 teaspoon cayenne pepper, or to taste

1/2 teaspoon paprika

2 French baguettes, thinly sliced (purchased the long thin baguettes)

INSTRUCTIONS:—————————————————-

Preheat oven to 350 degrees F.

Grease a n 8-inch pie plate.

In a bowl combine the mayonnaise with  cream cheese, onion, garlic, 1/2 cup Parmesan cheese, black pepper and cayenne pepper; mix until thoroughly blended and smooth.

Mix in the spinach until combined.

Transfer to baking dish.

Sprinkle 1/4 cup Parmesan cheese and paprika over the top.

Bake for 25 minutes or until hot.

Serve hot to spread on baguette slices.

Posted on www.recipezazz.com

Notes from our test kitchen; this will also work well using cooked turkey and may be doubled into a 13 x 9-inch baking dish

Servings 4

Ingredients:

1-1/2 cups cooked chicken, cubed

1 celery rib, diced

1/2 green bell pepper

1 (2-ounce) jar diced pimiento, drained

1/4 cup chopped onion

1 (8-ounce) can sliced water chestnuts, drained

1 cup shredded cheddar cheese, divided

1 cup mayonnaise

1/2 teaspoon garlic powder

2 tablespoons lemon juice

1/2 teaspoon seasoned salt or white salt

1/2 teaspoon fresh ground black pepper, or to taste

2 cups crushed potato chips

Instructions:———————————–

Preheat oven to 350 degrees F.

Grease an 8-inch baking dish.

In a large bowl combine the chopped chicken with diced celery, water chestnuts, green bell pepper, pimientos, onion and 1/2 cup shredded cheddar cheese.

In another bowl whisk the mayonnaise with garlic powder, lemon juice, salt and black pepper until smooth and combined then mix into the chicken mixture.

Transfer to baking pan.

Bake uncovered for 20 minutes.

Sprinkle the crushed potato chips and remaining 1/2 cup cheddar cheese over top; return to oven and continue to bake for another 12-15 minutes or until heated through.

If you love saurkraut you will love this!

Notes from our test kitchen; you will need 4 slices 2-3 day old bread for the topping, the noodles may be cooked up to 1 day in advance rinsed well under very cold water to prevent the noodles from sticking then drained covered and refrigerated until ready to use

Servings 8

Ingredients:

1 (8-ounce) package uncooked medium egg noodles

2 (14-ounce) cans sauerkraut, rinsed under cold water and very well drained (I suggest to hand-squeeze out any excess moisture)

2 (10-3/4 ounce) cans condensed cream of chicken soup

2 tablespoons melted butter

3/4 cup light cream (can use milk)

1/2 teaspoon garlic powder (garlic lovers can use 1 teaspoon)

1 teaspoon fresh ground black pepper

1 small onion, chopped (about 1/2 cup)

3 tablespoons prepared yellow mustard

3/4 pound sliced deli corned beef or pastrami, coarsely chopped

2 cup shredded mozzarella cheese or Swiss cheese

TOPPING:

4 slices of 2-3 day old bread

3 tablespoons melted butter

Instructions:————————————

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

Cook the egg noodles according to package directions, transfer to a large bowl then mix in the drained sauerkraut and chopped onion.

In a medium bowl whisk the condensed soups with melted butter, cream, garlic powder, black pepper and mustard until thoroughly combined; pour over the noodle mixture and toss to combine.

Transfer/spread into baking dish.

Sprinkle the chopped corned beef or pastrami over the top, then top with mozzarella cheese.

In a food processor process the bread until coarse crumbs; transfer to a small bowl then mix in 3 tablespoons melted butter.

Sprinkle the crumb mixture evenly over the top of the casserole.

Bake uncovered for 40-45 minutes.

Brown, wild and white rice combined with dried fruit and toasted almonds to create a delicious flavor combination, I also like to saute 3 finely chopped garlic cloves with the onion if you are a garlic lover I suggest to add in… this rice pairs well with fish especially grilled salmon

Notes from our test kitchen; this recipe was tested and developed using converted white rice, the same results cannot be guaranteed using regular rice, since every brand of rice is different cooking times may need to be increased slightly and the addition of more broth may be needed… for a vegetarian option use vegetable broth

Servings 6-8

Ingredients:

3-4 tablespoons vegetable oil (can use olive oil)

1/2 teaspoon dried thyme (rubbed between fingers to release the flavors, do the same with the rosemary)

1/2 teaspoon dried rosemary

1/2 cup brown rice

1/2 cup finely diced carrot

1/2 cup chopped onion (or use 1 small onion)

1/2 cup coarsely chopped fresh mushrooms

1/2 cup uncooked wild rice (washed over well in cold water)

3 cups chicken broth

1/2 cup long grain uncooked converted white rice

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup dried cranberries (can use chopped dried apricots)

2 small green onions, chopped

1/2 cup toasted chopped almonds (can use toasted walnuts or pecans)

salt, to taste

Instructions:————————————-

Heat 3-4 tablespoons oil in a large saucepan over medium-high heat.

Add in thyme, rosemary, brown rice, diced carrots, onions and mushrooms; saute for 10-12 minutes stirring constantly until the rice is lightly golden brown ( the rice must be lightly browned, if including fresh chopped garlic add in the last 2 minutes of cooking time).

Slowly add in wild rice and chicken broth; bring to a boil and simmer, reduce heat to low cover and simmer for 25 minutes.

Stir in the converted rice and black pepper; continue cooking for another 25 minutes or until the liquid is absorbed and the wild rice is tender.

Remove from heat then stir in dried fruit, almonds and green onion, season with salt, cover and allow to stand for 5 minutes.

In the winter I make this with the corn that I freeze using this method fresh corn off the cob will work great also… anyway you make it this is delicious, the garlic powder and Parmesan cheese is optional I always add it in, you may need to adjust the sugar amount

This yields 8-10 servings you may want to reduce by half, I strongly suggest to make the full amount you will probably finish it off for an evening snack

Also see my creamed peas posted here on this site

Servings 8-10

Ingredients:

2 tablespoons butter

2 (20-ounce) packages frozen corn kernels, thawed

1 cup heavy whipping cream (35%)

1 cup evaporated milk (can use 18% table cream of full-fat milk)

1/2 teaspoon salt

2 tablespoons sugar (or to taste)

1/2 teaspoon garlic powder, optional

2 tablespoons all-purpose flour

fresh ground black pepper, to taste

1/2 cup Parmesan cheese, optional

Instructions:————————————-

Melt butter and set aside.

Place the thawed corn kernels in a large bowl; using paper towels pat dry/remove as much moisture off of the kernels as possible then transfer to a large saucepan.

Add in whipping cream, evaporated milk, salt, sugar and garlic powder; bring to a boil over medium heat stirring (add in more sugar to taste if needed)

Reduce heat to low and simmer for 5-6 minutes.

Whisk the melted butter with flour until smooth, then add into the corn mixture stirring constantly until thickened and blended.

Season with black pepper and mix in Parmesan cheese if desired.

posted on Recipezazz

Serve these noodles warm or cold whatever you like I prefer to serve these just after making either way you choose they are delicious! if serving cold you can make these hours in advance and refrigerate, I also like to add in some cooked small shrimp or cooked chicken, use thin or regular spaghetti works great

Servings 6

Ingredients:

1 pound uncooked spaghetti

2 tablespoons vegetable oil

2 tablespoons dark sesame oil

3/4 cup rice wine vinegar

1/3 cup low sodium soy sauce

1/3 cup honey

1-1/2 tablespoons fresh minced ginger

1-1/2 tablespoons Asian chili-garlic sauce

fresh ground black pepper, to taste

1/2 cup peanuts, or to taste

VEGETABLES:

1 (15-ounce) can baby corn, drained

1 large red bell pepper, seeded and chopped

1-1/2 cups frozen peas, cooked just slightly and drained

3 green onions, finely chopped

Instructions:———————————–

Cook the spaghetti in boiling water until al dente (do not cook until soft leave slightly firm) drain then place into a large bowl, then toss with 2 tablespoons vegetable oil to prevent sticking.

In a medium bowl whisk the sesame oil with rice wine vinegar, soy sauce, honey, minced ginger and chili-garlic sauce; pour over cooked pasta then toss to combine.

Mix in the corn, red bell pepper, peas and green onions.

Season with black pepper and salt if desired

Sprinkle the peanuts on top.

Serve warm or cold.

This is a great way to us up leftover steak and also works well using cooked roast beef, use as much leftover steak as you like, the more the better, cooked noodles may be replaced for the potatoes

Serve with a side salad and crusty bread

Servings 8

Ingredients:

cooking oil (use enough oil to generously coat the bottom of the pot)

2 medium onion, chopped

2 celery ribs, diced

1/2 pound sliced mushrooms (can use more)

6 large garlic cloves, finely chopped

1/2 teaspoon crushed red chili flakes (increase if desired)

leftover cooked cubed or sliced steak (use as much as you like, can use roast beef)

8 cups beef broth

2 tablespoons Worcestershire sauce, or to taste

salt and fresh ground black pepper, to taste

2 large potatoes, cooked or cubed

Instructions:———————————–

Heat oil in a large pot or Dutch oven over medium-high heat.

Add in onions and  saute until lightly browned (about 15 minutes, to speed the browning add in 1 teaspoon sugar).

Add in celery, mushrooms, garlic and chili flakes; cook stirring about 4 minutes or until softened.

Add in beef broth and Worcestershire sauce and cooked beef; bring to a boil.

Season with salt and pepper, reduce heat to low and simmer for about 20 minutes.

Add in the cooked cubed potatoes and heat through