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CHICKEN TETRAZZINI

1/2 pkg fine noodles (or spaghetti noodles, cut in thirds) (8 oz)

1 can mushroom soup

1/4 cup Parmesan cheese

1 can sliced mushrooms, drained

2 to 3 cups cooked chicken, shredded

1/2 pint sour cream

1. Boil noodles in salted water for 8 minutes. Drain

2. Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in the sour cream.

3. Place in greased 9x13-inch dish and bake at 350 degrees for 30 minutes.

4. Before serving, add more cheese if desired (also good with finely shredded cheese put on at the beginning).

Serves 6

FRIED RICE

1 lb ground beef

1 medium onion, chopped

4 tbsp soy sauce

4 tbsp oil

11/2 cups mixed carrots and peas (frozen)

3 cups cooked rice

3 eggs

Salt and pepper to taste

1. Brown hamburger and onion. Add oil and soy sauce.

2. Mix in vegetables and cook until soft.

3. Add cooked rice.

4. Beat eggs, and pour over mixture.

6. Stir-fry till eggs are well done.

Linda's Note: Cooked chicken can also be used in this recipe.

Serves 6 

7-MINUTE CABBAGE

2 cups milk

1 tbsp butter

2 cups chopped cabbage

2 tsp flour

Salt and pepper

1. Heat milk to almost boiling. Add butter and cabbage. Cook, stirring, for about seven minutes.

2. Thicken with flour mixed in a little cold water; cook to desired thickness, adding salt and pepper as desired.

Serves 4 

DRESSING AND BROCCOLI

1 pkg Stove Top Stuffing, corn bread style

10 oz pkg frozen broccoli stems and pieces

1 can cream of mushroom, or cheddar cheese soup

1. Precook broccoli till almost tender; drain.

2. Prepare stuffing according to directions, using 2 tbsp less water than it calls for.

3. Layer stuffing and broccoli in pan. Start and end with stuffing.

4. Cover with undiluted soup. Bake 30 minutes at 375 degrees.

Serves 4

EASY KRAUT SALAD

32 oz can kraut, drained

1 cup chopped celery

1/2 cup chopped green pepper

1/2 chopped onion

1 cup sugar

1. Mix all together.

2. Put in sealed container. In 24 hours, the salad should be stirred and will be ready to eat two hours after that. Enjoy!

SPINACH SALAD

1 pkg frozen spinach

1 cup fresh mushrooms, sliced

1 medium purple onion, sliced

6 slices bacon, cooked, drained and crumbled

1 pint (16 oz ) real mayonnaise

2 tbsp sugar

1/2 cup shredded Cheddar cheese

1. Thaw spinach; then wash, and drain well.

2. Tear into bite-size pieces.

3. Place in a nice glass bowl. Layer on mushrooms, onion and bacon.

4. Cover with mayonnaise, making sure to seal edges. Sprinkle with sugar and then the cheese.

5. Cover and refrigerate overnight. Stir once, and serve.

Linda's Note: You can add any additions you want. I like chopped water chestnuts in any spinach recipe.

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