Ham and Noodle Bake|
8 ounces noodles 3 cups cubed ham
l medium onion, chopped l teaspoon salt
Dash pepper l can cream of chicken soup
1 1/2 cup milk l cup sour cream
l cup grated cheese
Cook noodles following package directions; drain. Meanwhile, brown ham and onion; season with salt and pepper. Mix together soup, milk, sour cream, and cheese. Combine with noodles, ham and onion in a casserole dish. Bake at 350º for 30 minutes.
l large onion, diced 4 tomatoes, diced
l green pepper, diced 4 to 5 stalks celery, diced
2 cups cauliflower l cup mayonnaise
(broken into small pieces) l tablespoon sugar
l tablespoon sweet pickle relish
l box Jiffy® cornbread mix (bake the day before)
In a large bowl, toss vegetables to mix well. Combine mayonnaise, sugar, and relish; stir into vegetables. Just before serving, add corn bread, cut into bite-size pieces.
l cup butter 2 cups flour
2 teaspoons sugar 5 cups rhubarb
2 cups sugar Cinnamon (optional)
l cup cream 6 eggs, separated
1/4 cup flour 1/4 teaspoon salt
3/4 cup sugar 2 teaspoons vanilla
Mix butter, the 2 cups flour, and the 2 teaspoons sugar to form a dough. Roll out to fit a medium cookie sheet. Bake at 350º for 10 minutes, or until brown.
Mix in a saucepan the rhubarb, 2 cups sugar, cinnamon, cream, egg yolks, 1/4 cup flour, and salt together. Stir and cook until the mixture is thickened. Spread evenly over baked crust.
Beat egg whites until stiff with 3/4 cup sugar (adding 2 tablespoons at a time); Beat in vanilla. Spread beaten whites over rhubarb layer, sprinkle with coconut (if desired), and brown in oven. Cool and cut into squares to serve.