Ham-It-Up Spaghetti

1 pkg (16 oz) spaghetti, broken into 2 inch pieces

2 cans (10-3/4 oz. each) condensed cream of mushroom soup, undiluted

1-3/4 c. milk

1 tbs dried minced onion

2 tsp dried parsley flakes

1 tsp Worcestershire sauce

2 c. cubed fully cooked ham (about 1 pound)

2 c. (8 oz) shredded cheddar cheese

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine milk, onion, parsley and Worcestershire sauce. Drain spaghetti; add to soup mixture with ham. transfer to a lightly greased 2-1/2 qt. baking dish. Sprinkle with cheese. Cover and bake at 375 degrees for 15 minutes. Uncover and bake 5 minutes longer, or until lightly browned and heated through.

Impossible Cheeseburger Pie

1 lb. ground beef

1 c. chopped onion

1/2 tsp salt

1 c. shredded cheddar cheese

Heat oven to 400 degrees. Cook meat and onion, drain and add salt. Pour into greased 9" pie pan (or 8" square pan). Sprinkle with cheese.

2 eggs

1 c. milk

1/2 c. bisquick

Mix together with a fork until blended, and pour over above. Bake for 25 minutes or until knife comes out clean.

Best Ever Zuchinni Recipe

My mom loved this recipe when I was a teen, it was one she got from a friend and is absolutely heaven...
It is very simple to make, but I thought it would be fun to include photos anyway.

Brown 1/4 pound bacon in 2 inch squares and one large onion

Slice squash and add to bacon and onions

Continue to cook on medium heat. Add salt and pepper to taste.

When squash is almost done add 1 can tomato soup (no water) and one package kraft cheese (from a package of mac and cheese, NOT the noodles)

Stir well and simmer 15 to 20 minutes

Crispy Chicken Tenders

-Chicken tenders, season with garlic salt

-lightly dip in egg

-roll in crushed potato chips

-cook in fry pan with vegetable oil

Five Bean Chili

1 can each:

black beans

canolini beans

pinto beans

dark red beans

light red beans

(basically 5 cans of different beans will work)

2 cans diced tomatoes with green chilis

1 can tomato sauce

1 c. water

2 pkgs chili seasoning mix

1.5 pound ground beef

1 med onion

Cook hamburger with onion. Drain beans and add all ingredients to pot. Heat and serve.

New England Clam Chowder

4 slices bacon, chopped

3 cans minced clams

2 c. peeled and diced raw potatoes, or 2 c. diced frozen potatoes

1 med onion, chopped

1/4 c. & 2 tbs flour

2 c. milk

3/4 c. light cream

1 tsp salt

1/8 tsp pepper

Place chopped bacon in 2 quart casserole dish, cook on high in microwave for 2 minutes (covered)

Stir in raw potatoes and onion. Cover and cook on high in microwave for 8 minutes, or until veggies are tender. (With frozen potatoes cook 5 minutes or until tender.)

Blend in flour until smooth. Stir in milk. Cover and cook 5 minutes on high.

Stir in clams, cream, salt and pepper. Don't cover. Cook 3 minutes on high, or until hot.

Elephant Stew

1 elephant, medium sized

brown gravy, lots

salt and pepper to taste

2 small rabbits, optional

Cut elephant into small bite-sized pieces. This will take about two months. Reserve trunk, you will need something to store the pieces in. Add enough brown gravy to cover. Cook over kerosene fire for about four weeks at 465 degrees. This will serve about 3,800 people. If more expected, the rabbits may be added, but do this only if necessary as most people do not like to find "hare" in their stew.

:)

Corn Cheese Soup

6 to 8 slices bacon, minced

1 med onion, thinly sliced

2-17 oz cans cream style corn

1 pound can new potatoes, cubed (or 2 c. cooked, cubed, peeled potatoes)

2/3 c. evaporated milk

2-1/2 c. hot water

1 to 1-1/2 tsp salt

1/4 tsp garlic salt

1 to 1-1/2 c. swiss or american cheese, cut into small cubes

Fry bacon until crisp, remove all but 4 tbs of drippings. Add onion, cook slowly until limp. Add all other ingredients except cheese. Simmer until hot, about 15 minutes. Place cheese cubes in soup at serving time. Garnish with chopped parsley if desired.

Chicken Salad

6 c. cooked diced chicken

2 c. mayonnaise

1/2 c. finely chopped red onion

1/2 tsp white pepper

1/2 tsp curry powder

1 c. finely chopped celery

4 tbs fresh minced parsley

6 tbs sugar

8 to 16 oz salted cashews

red grapes sliced in half

1 cap lemon juice

Toss all ingredients together and serve on croissant rolls

Cream Cheese Strawberry Salad

8 oz cream cheese, softened

1/2 c. sugar

1 lrg can pineapple, drained

1 lrg basket strawberries (or frozen), 1/3 c. smashed

1/3 c. pecans, chopped

3 to 4 bananas, cut up

1 12 oz cool whip, softened

Cream together cheese and sugar. Add remaining ingredients (except bananas). Stir well. Just before serving add bananas. Refrigerate.

Raspberry Jello Salad

Crust:

2 c. pretzels, crushed

3 tbs sugar

3/4 c. butter, melted

Mix and press into 9 x 13 pan. Bake at 400 for five minutes. Cool and set aside

Mix:

6 oz cream cheese, softened

1 c. sugar

12 oz cool whip

1 8-1/2 oz can crushed pineapple

Mix and spread on crust

Mix:

6 oz pkg raspberry Jello

3 c. boiling water

Dissolve Jello in water and add package of frozen raspberries. Set until thick. Pour over cream cheese and set.

Blueberry Jello Salad

2 large pkgs Jello - Any berry flavor (raspberry, blackberry, etc.)

1 bag frozen blueberries

1 large can crushed pineapple

Follow directions on Jello. When dissolved put blueberries in the hot Jello then pineapple with juice. Let stand overnight. Top with fresh whipped cream.

Rainbow Jello

5 flavors of Jello (3 oz pkgs), variety of colors (lime is a strong flavor and overpowers, try blackberry, strawberry, lemon, orange, raspberry, etc)

8 oz sour cream

For every layer dissolve 1 pkg Jello in 1 cup boiling water. Pour 3/4 c. Jello in glass 9 x 13 pan and refrigerate. Set for 20 minutes. Mix remaining Jello with 1/3 c. sour cream and 2 tbs cold water. Let stand at room temperature until other layer is set. Add on top of first layer and set for 20 minutes. Repeat with all flavors.

**I found it worked best to make all of the colors of Jello and leave on the counter in cups until they are ready to pour in the pan, if they are too warm they melt the layer below them.**

Cookie Salad

1 lrg box vanilla instant pudding

12 oz pkg cool whip - mix with pudding

mandarine oranges

fruit coctail

3 to 4 sliced bananas

1 pkg stripped shortbread cookies, crumbled

1 can pineapple

Mix pudding as directed on package. Mix with cool whip. Add rest of ingredients. (Best to put cookies in right before serving)

Five Cup Salad (Ambrosia)

1 c. coconut

1 c. mandarine oranges

1 c. pineapple tidbits

1 c. mini marshmallows

1 c. sour cream

Wonton Salad

1/2 pkg wonton skins - fry until lightly golden brown and break into bite size pieces

1 head lettuce

4 chicken breasts, cut up and marinated in teriyaki. Stirfry

Add:

1 c. diced celery

3 clusters green onions, sliced (optional)

1/4 c. sesame seeds

1 can sliced water chestnuts

1/2 c. cashews sprinkled on top

Dressing:

1/4 c. oil

4 tbs sugar

1 tsp salt

3 tbs soy sauce

3 tbs vinegar