Necia’s Chicken Salad

4 cups cooked chicken cubed
2 cups chopped celery
1 cup red seedless grapes
2 bunches of green onions
1 can pineapple tidbis
1 cup cashews
Black Pepper to taste
12 oz bowtie pasta
12 oz colored rotillini
1 cup mayo
1 small bottle Kraft Coleslaw Dressing

Mix to your taste
Makes a large Tupperware bowl.

Submitted by: Debbie

Lasagna

Start with your favorite spaghetti sauce (homemade or canned) add meat (well drained, cooked hamburger or mild Italian sausage). It’s best if the sauce is cooked down to be a little on the thick side.
1 small can of tomato sauce – pour a little sauce into the bottom of a deep 9x13 pan and spread it around to keep the noodles from sticking.
1 pkg Lasagna noodles slightly undercooked and dried
Shredded cheese
Parmesan cheese
Mix 1 8 oz carton cottage cheese, 3 eggs, 1 Tbs. Parsley flakes

Put a layer of noodles on the tomato sauce-layer spaghetti sauce, shredded cheese, Parmesan, and cottage cheese mixture. None of the layers need to completely cover – just drizzled here and there. Continue alternating layers until noodles are gone or you are within ½ inch of rim of pan. Press down to get rid of air pockets and tuck in noodle edges. Use spaghetti sauce and cheese on top to finish with a nice look and use the rest of the small can of tomato sauce to cover the ends so the noodle edges don’t get hard while cooking. Bake at 350 for 1 hour- longer if frozen – or until thoroughly hot – allow to sit at least 15 minutes before cutting. If you are freezing this, cover with plastic wrap as foil will react with tomato sauce. Cover with foil for the first half of baking time.

Submitted by: Debbie

Amazing Summer Salad

2 cups shell roni pasta
1 cup coleslaw dressing
1 cup mayonnaise

Mix and refrigerate first three ingredients.

1/2 tsp grated onion
4 cups cooked chicken
2 cups water chestnuts
2 15 oz can pineapple chunks
2 cups grapes
2 cups apples
2 cups celery
1 1/2 cups slivered almonds

salt to taste mix and chill, serve on lettuce.

My aunt Coy-Ann went to chef school in Belgium-this is one of her standard summer salad recipe's.

Submitted by: Lisa

Chicken & Pasta Salad

12 oz. Bow Tie Pasta, cooked & cooled
12 oz. Rainbow Twirls Pasta, cooked & cooled
4 chicken breast, cooked & chopped
20 oz. Pineapple tidbits, drained
2 cups celery
4 green onions
1 cup cashews
1 cup red grapes, halved

Combine above ingredients and mix with 1 cup mayonnaise and 1 16 oz. Bottle of Kraft coleslaw dressing. Chill. This makes a large amount, so you may half it.

Submitted by: Vicki

Chicken Lasagna

1 10 oz can cream of mushroom soup
1 10 oz can cream of chicken soup
1 cup of freshly grated Parmesan Cheese
1 8 oz container of sour cream
1 cup chopped onion (we like to sauté the onion in olive oil in the microwave)
½ tsp garlic powder
6 cups chicken breast cubed and cooked

*We prefer to replace the can of cream of mushroom with another can of cream of chicken.

Mix the above ingredients together. Cook 9 Lasagna noodles. Spread ¼ of the mixed ingredients in the bottom of a 9X13 pan. Next sprinkle shredded cheddar, mozzarella, and Parmesan cheese over top (use as little or as much as desired) Then place 3 lasagna noodles on top. Repeat layers until you have 4 layers of mix & shredded cheeses and 3 layers of noodles (the mix will not spread easily).

Cook uncovered at 350 degrees for 45 minutes. Remove from oven and cover with tin foil or a glass lid and let sit for 10 minutes.

Submitted by: Vicki

Macaroni Fruit Salad (Frogeye Salad)

R & F Brand macaroni (bead size)
2 lg cans chunk pineapple
1 lg can crushed pineapple
3 cans mandarin oranges
1 Tbsp. Flour (maybe more)
1 cup sugar
2 Tbsp. Butter
1 egg
1 pkg. Coconut
1 pkg. Sm marshmallows
1 large cool whip

Drain all fruit and save pineapple juice. To pineapple juice add flour, sugar, butter and egg. Cook over low heat until thick like pudding. Cool in fridge. Cook macaroni (1/2 box) and add cooled sauce to it and cool. After it has cooled add fruit, coconut, marshmallows, and cool whip. Keeps for a long time.

Submitted by: Vicki

Chicken & Pasta Salad

12 oz. Bow Tie Pasta, cooked & cooled
12 oz. Rainbow Twirls Pasta, cooked & cooled
4 chicken breast, cooked & chopped
20 oz. Pineapple tidbits, drained
2 cups celery
4 green onions
1 cup cashews
1 cup red grapes, halved

Combine above ingredients and mix with 1 cup mayonnaise and 1 16 oz. Bottle of Kraft coleslaw dressing. Chill. This makes a large amount, so you may half it.

Submitted by: Vicki

Oodles of Noodles

½ pound ground beef
1 small onion, chopped
2 c. Rotini noodles, uncooked
2 (14.5 oz.) cans tomatoes
1 c. water
1 package taco seasoning
1 (15 oz.) can kidney beans, drained
1 c. grated cheese
1 (15 oz.) can whole kernel corn, drained

Cook ground beef and onion until done; drain fat. Add noodles, tomatoes, water, taco seasoning, kidney beans and corn; mix well. Cover and simmer over low heat for 20 min. or until noodles are tender. Add cheese and stir until melted. Serves 6-8.

Submitted by: Anna

Chicken Alfredo

2 c. cooked cubed chicken
¾ c. grated cheese
¼ - 1/3 c. Parmesan cheese
salt & pepper to taste
¼ c. flour
3 c. milk
2 TB. Butter
hot cooked spaghetti
½ tea. Garlic pwd. (optional)

Make a gravy with the flour, butter and milk. Heat until bubbly and thickened. Add chicken, cheeses, seasonings and cooked spaghetti. Heat through and serve.

Submitted by: Anna