3-Cheese Chicken & Noodles


Makes 6 servings 10 Minute Prep Time

3 cups chopped cooked chicken

1 ½ cups cottage cheese

1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted

1 Package (8 ounces) wide egg noodles, cooked and drained

1 cup grated Monterey Jack cheese

½ cup diced celery

½ cup diced onion

½ cup diced green bell pepper

½ cup diced red bell pepper

½ cup grated Parmesan cheese

½ cup chicken broth

1 can (4 ounces) sliced mushrooms drained

2 tablespoons butter, melted

½ teaspoon dried thyme leaves


Combine all ingredients in CROCK-POT slow cooker. Stir to combine. Cover; cook on LOW 6 to 10 hours or on HIGH 3 to 4 hours.


Chicken Casserole

Denise Shipp, Underwood (W. Pottawattamie County)


1 chicken cooked and cut up

2 cups dry macaroni

1 cup frozen peas

2 cups grated cheese of your choice

2 cams cream of mushroom soup

2 ¼ cup milk

1 teaspoon Worcestershire sauce

1 chopped onion

Salt and pepper to taste

Place cooked chicken on bottom of 9 x 13- inch pan, sprayed with cookie oil. Layer dry macaroni, peas, grated choose. Mix mushroom soup with milk, Worcestershire sauce, chopped onion and salt and pepper. Pour over layered ingredients. Cover and place in refrigerator overnight. Bake covered at 350 degrees Fahrenheit for 60 minutes. Remove the foil for the last 20 minutes.


Cowboy Stew


Penny Jones, Davenport (Scott County)


6 slices bacon

1 cup sliced onion

½ cup green pepper, chopped

1 clove garlic, chopped or crushed

1 tablespoon chili powder

1 can kidney beans, drained

2 cups cooked, cubed potatoes

1 ½ pounds ground beef

2 cans tomatoes

1 teaspoon salt

½ teaspoon pepper

1 can corn, drained

Cook bacon and crumble it, pitting it aside. Sauté onion and garlic in bacon fat. Add beef and cook until it loses pink color. Add tomatoes, salt, pepper, and chili powder. Cover and simmer for 15 minutes. Add vegetables and cover and simmer 15 minutes more. Ladle into bowls and sprinkle the bacon on top.


Crumb-Coated Cod Fillets

Candy Summerhill

Alexander, Arkansas

“Pantry ingredients and fresh or frozen fish make this entrée a snap.”


Prep/Total Time: 30 minutes

Yield: 4 servings


¼ cup all-purpose flour

¼ teaspoon salt

2 eggs

1 teaspoon water

1 cup panko (Japanese) bread crumbs

¼ cup shredded Parmesan cheese

4 ½ teaspoons ranch salad dressing mix

1 tablespoon Mrs. Dash salt-free Italian herb seasoning

4 cod fillets (4 oz. each)

In a shallow bowl, combine the flour, pepper and salt. In another shallow bowl, whisk eggs and water. In a third shallow bowl, combine the break crumbs, cheese, dressing mix and seasoning. Coat fillets with flour mixture, then dip in egg mixture and coat with crumb mixture.

Place fillets on a greased baking sheet. Bake at 425 degrees for 15-20 minutes or until fish flakes easily with a fork, turning once.


Honey Mustard Sirloin

1/2 cup dijon mustard
3 tablespoons apple juice
1 teaspoon ground cinnamon
1 tablespoon honey
3 – 8oz. Buffalo top sirloin steaks

Cook on grill over medium heat..

Combine the mustard, apple juice, cinnamon and honey. Brush one side of the steak with the sauce. Grill and turn, adding more sauce.

Grill to desired doneness:


Mediterranean Roasted Salmon


Wolfgang Hanau

West Palm Beach, Florida


Prep/Total Time: 30 Minutes


4 salmon fillets (6 ounces each)

½ teaspoon salt, divided

½ cup olive oil

2 tablespoons balsamic vinegar

2 teaspoons hone

1 teaspoon Dijon mustard

3 plum tomatoes, chopped

¼ cup chopped red onion

¼ cup chopped green pepper

2 tablespoons chopped pitted green olives

2 tablespoons chopped ripe olives

Place salmon in a greased 15-inch x 10-inch x 1-inch baking pan; sprinkle with ¼ tablespoon salt. In a small bow, whisk the oil, vinegar, honey, mustard and remaining salt. Spoon 1 tablespoon over each fillet.

In a large bowl, combine the tomatoes, onion, green pepper, olives, and remaining oil mixture. Spoon over fillets.

Bake at 425 degrees for 12-15 minutes or until fish flakes easily with a fork.

Patchwork Lamb Burgers w/ Cucumber Yogurt Sauce on Pitas

Patchwork Polypay Artisan Lamb Burgers

Patchwork Spicy Lamb Bites

Patchwork Spicy Lamb Bites

Peppery Filet Mignon in Red Wine

1/2 teaspoon coarsely ground black pepper
4 – 6oz. Buffalo Filet Mignons
1 tablespoon vegetable oil
1/4 cup chopped onion
1/4 cup steak Sauce
1/4 cup dry red wine
1 teaspoon dried marjoram, crushed

INSTRUCTIONS 1. Sprinkle pepper over both sides of steaks, pressing into steak.

2. Brown steaks in hot oil in skillet over medium heat for 5 minutes on each side or until desired doneness; remove from skillet and keep warm.

3. Cook and stir onion in same skillet over medium-high heat for 3 to 4 minutes or until tender.

4. Stir in steak sauce, wine and marjoram. Heat to a boil; reduce heat. Simmer for 2 minutes or until there is about 1/3 cup sauce remaining. Serve over steaks.


Potato and Bacon Frittata

Mareila Petroski-Helena, Montana

“This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it’s tasty with almost any type of cheese.”

Prep: 30 minutes

Bake: 20 minutes +standing

Yield: 8 servings

10 eggs

¼ cup minced fresh parsley

3 tablespoons 2% milk

¼ teaspoon salt

1/8 teaspoon pepper

8 bacon strips, chopped

2 medium potatoes, peeled and thinly sliced

2 green onions, finely chopped

4 fresh sage leaves, thinly sliced

1 cup (4 ounces) shredded pepper Jack cheese

2 plum tomatoes, sliced

In a large bowl, whisk the eggs, parsley, milk, salt and pepper; set aside. In a 10-ince ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp.

Add the potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices.

Bake, uncovered, at 400 degrees for 20-25 minutes or until eggs are completely set. Let stand for 15 minutes. Cut


Scallop Casserole

2 12-ounce packages frozen scallops

¼ cup chopped onion

2 tablespoons butter

1 10-½ ounce can condensed cream of mushroom soup

½ cup milk

½ to 1 teaspoon curry powder

Dash of pepper

1 cup shredded sharp process American cheese

1 1 pound can French-style green beans, drained

1 cup soft breadcrumbs

2 tablespoons butter or margarine, melted

Oven: 425 degrees

Simmer scallops in boiling salted water 3 to 4 minutes; drain. Cook onion in 2 tablespoons butter till tender but not brown. Add soup, milk, curry powder, pepper and ½ cup of the cheese; stir till cheese melts. Slice cooked scallops crosswise; combine with drained green beans in 10x6x1 ½ inch baking dish. Pour soup mixture over. Sprinkle with remaining cheese, breadcrumbs, and 2 tablespoons butter. Bake in hot oven (425 degrees) for 15 to 20 minutes. Makes 6 servings.


Seafood Au Gratin

1 pound cooked medium-to-large shrimp, cut up

8-12 ounces crabmeat, flaked

¼ cup butter

4 ounces sliced mushrooms

¼ cup flour

2 cups milk

Salt and pepper, to taste

¼ teaspoon paprika

2 teaspoons chopped chives

2 teaspoons finely chopped parsley

2 tablespoons dry white wine, optional

2-4 tablespoons Parmesan cheese


Combine seafood in buttered 1 ½ quart casserole. In a medium saucepan, melt butter over low to medium heat. Add mushrooms and cook until tender. Stir in flour and mix until smooth and bubbly. Gradually add milk, stirring constantly. Continue to cook over low heat stirring until mixture is thick and bubbly. Add seasonings and wine. Pour over seafood mixture and sprinkle with Parmesan cheese. Bake at 350 degrees for 20 minutes or until cheese is lightly browned and bubbly.


Shredded Venison( Elk, Buffalo or Beef) Sandwiches

1 boneless venison (elk, buffalo) roast
1 1/2 cups ketchup                           3 tbsp. brown sugar
1 tbsp. ground mustard                       1 tbsp. lemon juice
1 tbsp. soy sauce                            1 tbsp. Liquid smoke, optional
2 tsp. each clery salt, peper,               1 tsp each onion powder and garlic powder
and Worcestershire sauce                     1/8 tsp. ground nutmeg
3 drops hot pepper sauce or tabasco sauce

1. Cut roast in half: place in 5 qt slow cooker. In large bowel , combine the ketchup, brown
sugar, mustar, lemon juice, soy sauce, liquid smoke and seasonings. Pour over roast. Cover and cook on high for 4-5 hours or slow for 8-9 hours.

2. Remove the roast; set aside to cool. Shred meat with two forks; return meat to the slow cooker and heat through. Using a slotted spoon, spoon meat onto bun and enjoy.
Makes 14-18 servings


Sirloin Steak Skewers

2 – 8oz. Buffalo Sirloin Steaks, about 1/2 inch thick
1/3 cup A.1. Steak Sauce
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon ground white pepper

1. Pound steak to 1/4-inch thickness. Spread 2 tablespoons steak sauce over meat. Sprinkle peppers evenly over steak sauce.

2. Roll up steak from short edge; cut crosswise into 8 coiled slices. On each of 4 skewers, thread 2 steak rolls through coils to secure.

3. Grill roulades over medium heat for 8 to 10 minutes or until done, turning and brushing occasionally with remaining 1/4 cup steak sauce. Serve immediately.



Zesty Steak Marinade

1/3 Cup Steak Sauce
1/3 Cup Barbecue Sauce
1 clove minced garlic
1 teaspoon onion powder
Mix steak sauce, barbecue sauce, garlic and onion powder into bowl.
Use to marinate steaks in refrigerator for at least 1 hour.

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