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Title: Hamburger Stroganoff w/Poppy Seed Noodles
Categories: Beef, Vegetables, Dairy, Pasta, Mushroomss
Yield: 6 servings

1 1/2 lb 90% lean ground beef
1/2 c Chopped onion
2 tb Butter
2 tb A-P flour
1/2 ts Salt
1 cl Garlic; minced
1/4 ts Pepper
4 oz Can mushroom stems and
- pieces; drained
10 3/4 oz Cream of chicken soup;
- undiluted
1 c Sour cream

MMMMM---------------------POPPY SEED NOODLES--------------------------
8 oz Wide noodles; cooked,
- drained
2 ts Poppy seed
1 tb Butter; melted
Chopped fresh parsley

In a large skillet, cook ground beef in onion and butter
until the beef is no longer pink. Stir in the flour,
salt, garlic, pepper and mushrooms. Cook for 5 minutes,
stirring constantly. Stir in soup; bring to a boil,
stirring constantly.

Reduce heat; simmer, uncovered, for 10 minutes, stirring
occasionally. Stir in sour cream; heat through, but do
not boil.

Meanwhile, combine the noodles, poppy seed and butter;
toss lightly. Serve stroganoff with noodles. Garnish
with parsley.

Jutta Doering, Kelowna, British Columbia

Makes 6 servings

RECIPE FROM: https://www.tasteofhome.com

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Title: Mom's White Lasagna
Categories: Pasta, Pork, Cheese, Vegetqbles, Herbs
Yield: 12 servings

9 Lasagna noodles
1 lb Italian sausage
2 Celery ribs; chopped
1 md Onion; chopped
3 cl Garlic; minced
1/2 c White wine
1 c Half & Half cream
3 oz Cream cheese; diced
1/4 c Minced fresh basil
2 ts Minced fresh oregano
+=OR=+
1/2 ts Dried oregano
1 ts Pepper
3/4 ts Salt
1 lg Egg; lightly beaten
2 c Shredded white Cheddar
- cheese
1 1/2 c Cottage cheese
3/4 lb Fresh mozzarella cheese;
- sliced
1 1/2 c Shredded Gouda cheese
Additional minced fresh
- basil & oregano; opt

Set oven @ 375+|F/190+|C.

Cook noodles according to package directions for al
dente. In a large skillet, cook sausage, celery, onion
and garlic over medium heat 6-8 minutes or until sausage
is no longer pink, breaking up sausage into crumbles;
drain.

Stir in wine. Bring to a boil; cook 3-4 minutes or until
liquid is reduced by half. Add cream, cream cheese,
herbs, pepper and salt; stir until cream cheese is
melted. Drain noodles.

In a small bowl, combine egg, cheddar and cottage
cheese.

In a greased 13" X 9" baking dish, layer 3 noodles, half
of the sausage mixture, half of the cheddar cheese
mixture and half of the mozzarella slices. Repeat
layers. Top with remaining noodles; sprinkle with Gouda
cheese.

Bake, covered, 40-50 minutes or until bubbly and cheese
is melted. Let stand 15 minutes before serving. If
desired, sprinkle with additional basil and oregano.

Janet Wing, Minot, North Dakota

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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Title: Marinated Mozzarella
Categories: Cheese, Herbs, Chilies, Vegetables
Yield: 10 servings

1/3 c Olive oil
1 tb Chopped oil-packed sun-dried
- tomatoes
1 tb Minced fresh parsley
1 ts Crushed red pepper flakes
1 ts Dried basil
1 ts Minced chives
1/4 ts Garlic powder
1 lb Diced (1") mozzarella
- cheese

In a large bowl, combine first 7 ingredients; add cheese
cubes. Stir to coat. Cover; refrigerate at least 30
minutes.

Peggy Cairo, Kenosha, Wisconsin

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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Title: Pina Colada Icebox Cake
Categories: Cakes, Desserts, Fruits, Cheese
Yield: 12 servings

8 oz Cream cheese, softened
1/2 c Confectioners' sugar
1/2 ts Rum extract
13 2/3 oz Can coconut milk; divided
3 3/8 oz Box instant vanilla pudding
- mix
8 oz Tub whipped topping; thawed
15 Whole graham crackers
20 oz Crushed pineapple; drained
1 c Sweetened shredded coconut;
- toasted

In a large bowl, beat cream cheese, confectioners' sugar
and extract until smooth. Gradually beat in 1 cup
coconut milk. Add pudding mix; beat on low speed until
smooth. Fold in whipped topping.

Pour remaining coconut milk into a shallow dish. Quickly
dip half the graham crackers into the coconut milk;
allow excess to drip off. Arrange crackers in a single
layer in the bottom of a 13x9-in. baking dish, breaking
to fit as needed. Layer with half each of the cream
cheese mixture, pineapple and coconut. Repeat layers.
Refrigerate, covered, at least 4 hours before serving.

Rachel Lewis, Danville, Virginia

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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Title: Calico Cowboy Beans
Categories: Beef, Vewgetables, Beans
Yield: 8 servings

1 lb Lean ground beef
1 lg Sweet onion; chopped
1/2 c (packed) brown sugar
1/4 c Ketchup
3 tb Cider vinegar
2 tb Yellow mustard
16 oz Can butter beans; drained
16 oz Can kidney beans; rinsed,
- drained
15 oz Can pork and beans
15 1/4 oz Can lima beans, rinsed,
- drained

In a large skillet, cook beef and onion over medium heat
until meat is no longer pink, breaking meat into
crumbles; drain.

Transfer to a 3 qt. slow cooker. Combine the brown
sugar, ketchup, vinegar and mustard; add to meat
mixture. Stir in the beans. Cover and cook on low 4-5
hours or until heated through.

Julie Butsch, Hartland, Wisconsin

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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Title: Crumb-Coated Ranch Chicken
Categories: Five, Poultry, Breads, Herbs
Yield: 4 Servings

2/3 c Ranch salad dressing
2 c Coarse crushed cornflakes
1 tb Italian seasoning mix
1 1/2 ts Garlic granules
4 (6 oz ea) boned,,skinned,
- chicken breast halves or
- thighs

Preheat oven to 400+|F/205+|C.

Place salad dressing in a shallow bowl. In a separate
shallow bowl, mix cornflakes, Italian seasoning and
garlic powder. Dip chicken in dressing, then in
cornflake mixture, patting to help coating adhere.

Place on a greased baking sheet. Bake 30-35 minutes

LaDonna Reed, Ponca City, Oklahoma

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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