FoodAskew |

Submitted by Vicki Johnson
Serves 6-8

Ingredients

Directions

1. On medium heat, melt butter & add flour.  Cook 2-3 minutes, stirring constantly to cook flour completely.
2. Add cream & broth together, blending well.  Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
3. Add salt & freshly ground black pepper to taste.

Submitted by Gary Floyd
Serves 8

Ingredients

Directions

1. In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
2. Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.

Submitted by Gary Floyd
Serves: Depends how large you make the meatballs

Ingredients

Directions

1. In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands.
2. Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix the ingredients together. Take the mixture and form into balls. Set aside & cover with a towel.
3. In a large skillet, heat the cooking oil of your choice and butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown all sides evenly.
4. Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.

Chef’s Note: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.

Submitted by Sara Brown
Makes 8 Cups

Ingredients

Directions

1. Pre-heat oven to 300°F. Grease an edged baking pan with butter or non-stick spray & set aside.
2. In a saucepan or microwave-safe bowl, heat butter, brown sugar & cinnamon until butter is melted. Stir until blended.
3. In a large bowl combine Crispix, animal crackers, & honey bear-shaped crackers or cookies. Toss to combine.
4. Pour butter over mixture & toss to coat.  Evenly spread mixture on the baking pan.
5. Bake for 30 minutes, stirring every 10 minutes. Remove from heat & allow to cool to room temperature.
6. Store in an air-tight container. 

Chef’s Note: Instead of Crispix & Bite-Size Shredded Wheat, use 1 c. each Rice Chex, Corn Chex & Wheat Chex.

Submitted by Stephanie Floyd
Serves 10-12

Ingredients

Directions

1. Grease 9″x13″ baking dish. Preheat oven to 350°F.
2. In a large bowl combine soups, sour cream, cheese, onions, garlic salt, seasoned salt, & the ½ cup melted butter or margarine. Gently fold in hash browns, then gently fold in diced potatoes.
3. Pour mixture into pan. Combine crushed corn flakes & the 2 tbsp melted butter or margarine.  Sprinkle on top of potato mixture in baking dish.
4. Bake for 30-45 minutes.

Chef’s Note: Frozen potatoes are a necessity for the baking times to be right.  I actually use dry onion flakes reconstituted instead of fresh onion.  You can also substitute the corn flakes for crushed Ritz crackers or potato chips.  This recipe can be doubled for a larger party, but remember to adjust the baking times to suit the larger volume.