Recipes

Here is a list of some of our favorite recipes --

	Shrimp Dip
	Reuben Casserole
	Pizza Casserole
	Baked Ham Sandwiches
	Lemon Bars
	Sausage Navarre
	Chocolate Banana Cream Cooler
	Almond Toffee Bars
	Go Blue Cole Slaw
	Cajun Potato Skins

More to come!!!

SHRIMP DIP

	Two cans of shrimp (tiny or broken)
	One cup Mayonnaise
	One tablespoon of Lemon Juice
	One package of Cream Cheese, softened
	Minced onion, salt and pepper to taste.

Blend all ingredients in a bowl and chill overnight

REUBEN CASSEROLE

	2 cups sauerkraut, rinsed and drained
	1/2 teaspoon caraway seed
	1 pound corned beef, sliced into bite size pieces
	1 cup mayonnaise
	1 cup Thousand Island dressing
	2 large tomatoes, sliced thin
	3 cups Swiss cheese, shredded
	8 slices dark rye bread, crumbled
	4 tablespoons butter, melted

Spread sauerkraut in bottom of buttered casserole dish. Sprinkle half of caraway seed over sauerkraut. Layer corned beef over sauerkraut and drizzle dressing mixture over all. Layer tomato slices and cheese over dressing. Toss bread crumbs and remaining caraway seed with butter and spread over cheese layer. Bake at 400� for 25 minutes.

PIZZA CASSEROLE

	24 ounces elbow macaroni
	2 pounds ground beef
	2 large cans (or 4 small) pizza sauce
	2 cans cheddar cheese soup
	1 can mushrooms (optional)
	2 bags shredded mozzarella cheese

Cook and drain noodles. Add pizza sauce and cheddar cheese soup to ground beef. Add noodles and mushrooms. Pour into a 9x13 pan. Cover with foil and bake at 350� for 1 hour. Remove from oven and sprinkle shredded cheese on top. Return to oven, uncovered until cheese melts.

BAKED HAM SANDWICHES

	2 pounds sliced honey ham
	1/2 pound butter
	1 cup chopped onion
	1/4 cups horseradish mustard
	1 teaspoon poppy seeds
	Sliced Swiss cheese
	2 dozen onion rolls

Mix ingredients and spread on both halves of rolls. Place one slice of Swiss cheese and sliced ham between bun halves. Wrap in foil then toss on the tailgatin' grill for about 15 minutes, turning frequently.

LEMON BARS

	2 cups sifted flour
	1/2 cup confectioners sugar
	1 cup margarine
	4 beaten eggs
	2 cups granulated sugar
	1/3 cup lemon juice
	1/4 cup flour
	1/2 teaspoon baking powder

Sift together 2 cups flour and confectioners sugar. Cut in margarine till mixture clings together. Press into 9x13 baking pan. Bake at 350� for 20 minutes. Beat together eggs, granulated sugar, and lemon juice. Sift together the flour and baking powder. Stir in egg mixture. Pour over baked crust. Bake in preheated oven at 350� for 25 minutes longer. Dust warm with confectioners sugar.

SAUSAGE NAVARRE

	4 lbs of Sausage (preferably Hot)
	Assortment of Peppers
	1 Onion
	Spices
	1 Bottle Red Wine
	Hard Loaf Bread

Cut sausage into bite size pieces. Slice vegetables into bite size pieces and place in baking pan with cover (I use a turkey roaster). Add spices to taste to vegetables. Add sausage to vegetables and mix together. Cover and place in 350� oven for 1� to 2 hours stirring at least every half hour.

CHOCOLATE BANANA CREAM COOLER

	11/2 Cup Graham Cracker Crumbs
	1/2 Cup Sugar
	1 Stick Butter, Melted
	Sliced Bananas
	1 Package Cream Cheese
	31/2 Cups Cold Milk
	2 Packages Chocolate Instant Pudding mix
	12 oz Whipped Topping

Combine graham cracker crumbs, sugar and butter in a bowl. Press mixture evenly over the bottom of a medium baking dish. Arrange sliced bananas on crust. Beat cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add � cup milk; beat well. Add remaining milk and pudding mix. Beat well for about 5 minutes. Drop spoonfuls of chocolate mixture on top of bananas. Spread chocolate mixture evenly. Chill until serving time. Just before serving, spread whipped topping over pudding mixture.

ALMOND TOFFEE BARS

	21/3 Cups Flour
	1 Cup Packed Light Brown Sugar
	1 Cup Butter
	1 Egg � Beaten
	2 Cups Chocolate Chips
	1 Cup Slivered Almonds
	1 14 oz. Can Sweetened Condensed Milk
	1 Package Toffee Bits

Preheat oven to 350 degrees. Mix flour and brown sugar in a bowl. Cut in butter using a pastry blender or 2 knives, until crumbly. Add egg and mix well. Stir in only 1-1/2 cups chocolate chips and � cup almonds. Reserve 1-1/2 cups of the mixture. Spread half of toffee bits into pan and press remaining mixture into a greased 9x13 baking pan. Bake crust for 10 minutes. Pour sweetened condensed milk over the baked layer. Sprinkle with the reserve crumb mixture, toffee bits, remaining almonds and chocolate chips. Bake for 25 minutes longer or until golden brown.

GO BLUE COLE SLAW

	Two 16 oz. Packages of Shredded Cole Slaw
	2 Cups Mayonnaise
	1 Cup Crumbled Blue Cheese
	4 Tbsp. Lemon Juice
	2 Teaspoons Sugar
	Pepper to taste

Place the cole slaw in large bowl and mix to separate. In a medium bowl mix together remaining ingredients. Pour the mayo mix over the slaw mix. Toss well to coat completely. Let rest for five minutes and toss again. Refrigerate at least two hours (preferably overnight) before serving.

CAJUN POTATO SKINS

	8 Potatoes, baked
	1 Cup Finely Shredded Cheddar Cheese
	1 Cup Finely Shredded Swiss Cheese
	1/4 Tsp. Cayenne Pepper
	1/4 Tsp. Paprika
	Crisp Fried Bacon or Bacon Bits
	1 Cup Chopped Green Onion (Optional)
	Sour Cream for Serving

Preheat broiler. Cut baked potatoes lengthwise into quarters. Scoop out � of the pulp. Place potatoes on broiler pan or baking sheet. Broil for 8 minutes or until golden brown. Sprinkle potatoes with cheddar, swiss, cayenne, paprika and bacon. (Optional: Sprinkle with green onions) Broil for 4 minutes or until cheese bubbles. Serve hot with sour cream.