Golden Parmesan Potatoes

6 lg. potatoes
1/4c. flour
1/4c. grated parmesan cheese
3/4t. salt
1/8t. pepper
1/3c. butter or margarine
chopped parsley

Pare potatoes; cut into quarters.  Combine flour, cheese, salt, and pepper in a large plastic reclosable bag.  Moisten potatoes with water and shake potatoes in the seasoning bag, coating potatoes well.  Melt butter in a 13x9-inch pan.  Layer potatoes in the pan and bake at 375℉ for 1 hour, turning one time during cooking.   When browned, sprinkle with parsley.  Serves 6-8.

*May add chopped vegetables to recipe--just shake with potatoes in the seasoning bag and bake as directed.  May add more cheese  and herbs with the parsley.

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Chicken Parmesan Noodle Bake

From:  Del Monte Pasta Sauce

4 skinless, boneless chicken breast halves

1 pkg. (12 oz.) extra wide noodles

1 can (26&1/2 oz.) Del Monte Mushroom Pasta Sauce

1c. (4 oz.)  shredded mozzarella cheese

1/4c. (1 oz.) grated parmesan cheese

Season chicken with salt and pepper, if desired.  Arrange chicken in 11x8-inch baking dish. Bake uncovered at 450℉ for 20 min. or until chicken is done; drain fat.  Remove chicken from dish; keep warm.  Cook noodles according to package directions; drain water.  Reserve 1c. pasta sauce and toss noodles with remaining sauce; place in baking dish.  Top with chicken.  Pour reserved sauce over chicken and sprinkle with cheeses. Bake 10 min. or until heated through and cheese is melted.  Sprinkle with chopped parsley, if desired.  Makes 4 servings.

*For variations:  you may use other noodles.  You may also chop up the chicken into bite-size pieces and stir them in to make a casserole.   Also, you may try other pasta sauces or substitute mozzarella cheese with your favorite cheese.  Try seasoning the chicken with other seasonings before baking the chicken--get creative.

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Ambrosia

3c. mini marshmallows
16 oz. (2c.) sour cream or whipped cream
16 oz. mandarin oranges, drained
1 jar maraschino cherries, well drained 
3/4c. coconut
3-4 bananas, sliced
16 oz. crushed or chunk pineapple, drained

Mix 1/2c. coconut and other ingredients except bananas.  Stir well.  Cover and refrigerate several hours, preferrably overnight.  Before serving,  mix in sliced bananas and garnish with remaining 1/4c. coconut.  Makes 10-12 servings.  

**If you don't like 1 of the ingredients, you may leave it out.

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Chef Salad

2 lg. heads of lettuce, broken up (may use other leafy greens such as kale or spinach)
3/4 lb. ham, diced
1c. diced velveeta cheese*
1c. diced American cheese*
6 med. tomatoes, diced
1 lg. green pepper, diced (may substitute another vegetable or beans)
1 med. chopped onion (may use green onions)
6 stalks diced celery (optional or may use another vegetable)
1&1/2c. chopped red cabbage (optional)
6 hard boiled eggs, shells removed and eggs diced (optional)
1 lb. turkey slices, cut up

*may use another combination of 2 cheeses such as cheddar and swiss.

Mix ingredients together in a large bowl and serve with your favorite salad dressings.  May sprinkle berries (i.e. blueberries, chopped strawberries, etc.) over salad just before serving. This makes a very large salad--may half the recipe for a smaller salad.

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Honey Salad Dressing

1t. salt
1/4t. pepper
1t. dry mustard
1/3c. apple cider vinegar
2T. honey
1c. salad oil (i.e. olive, canola, vegetable, soybean, etc.)

Mix in blender and refrigerate.

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Italian Salad Dressing

1/2c. olive oil
2T. cider vinegar
juice of 1/2 lemon
salt and pepper to taste
1 clove garlic, crushed (1/8t. garlic powder)

Combine ingredients and mix or shake well before each use.  If doubling the recipe, do not double the garlic.

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Baked Beans

2 cans great northern beans
1 bottle ketchup
3 strips bacon
1/4c. chopped onion
3T. vinegar
brown sugar

Put beans in 13x9x2-inch baking dish.  Stir in ketchup, onion, and vinegar.  Sprinkle with brown sugar and put bacon on top.  Bake at 350℉ for 40 min.

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