Classic Potatoes Au Gratin

1/4 cup butter
1/4 cup flour
1 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
2 1/2 cups milk
1 pkg (8 oz) shredded cheddar cheese
2 Tbsp chopped onion
6 cups thinly sliced peeled potatoes

Preheat oven to 350.  Melt butter in saucepan.  Blend in flour, salt, mustard and pepper.  Gradually add milk, stirring until well blended; cook until thickened, stirring constantly.  Add 1 1/2 cups cheese and onion;  cook until cheese is melted, stirring frequently.  Layer potatoes and cheese sauce alternately in 2 quart casserole dish, ending with a layer of the cheese sauce.  Bake 1 hour and 15 minutes or until potatoes are tender.  Sprinkle with the remaining cheese.  Bake an additional 5 minutes or until cheese is melted.

Serves 8

Lemon Pepper Chicken and Rice

2 cups instant rice

1 can cream of chicken soup

1 1/4 cup water

2 tsp lemon pepper

2 tsp lemon and herb seasoning

1/8 tsp cumin

1/4 tsp thyme

6 chicken breasts

Preheat oven to 350.  Cook rice according to box directions.  In 9x13 pan, combine cooked rice, soup, water, and seasonings.  Mix all until blended.  Press chicken into mix.  Cover with foil and bake 30 minutes.  After 30 minutes, uncover and pierce chicken with a fork.  Replace cover and cook 30 minutes more.

Serves 6

Feta Chicken Bake

6 boneless skinless chicken breast halves
2 Tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 pkg (4 oz) crumbled feta cheese with basil and tomato
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley

Preheat oven to 350.  Arrange chicken in 13x9.  Drizzle with 1 Tbsp of the lemon juice.  Season with salt and black pepper.  Top with feta cheese; drizzle with remaining 1 Tbsp lemon juice.  Bake 35-40 minutes or until chicken is cooked through.  Sprinkle with red pepper and parsley.

Serves 6

Chicken Mushroom Pasta

3 cups penne, uncooked
3 chicken breasts, boneless and skinless, diced
1/4 onion, chopped
1 clove garlic, chopped
8 oz sliced mushrooms
2 Tbsp Italian seasoning
1 can diced tomatoes
Salt and pepper to taste
2 Tbsp Parmesan Cheese

Cook pasta.  In a lightly greased skillet, cook chicken until cooked through.  Remove from pan.  In same skillet, combine onion, garlic, mushrooms, Italian seasoning, tomatoes with juice, salt and pepper.  Cook until onions are translucent.  Remove from heat and add chicken and pasta.  Toss to coat.  Sprinkle Parmesan cheese on top of mixture.

Serves 8

Fettuccine Alfredo

8 oz fettuccine, uncooked
1/2 cup butter
1/2 cup heavy whipping cream
3/4 cup grated parmesan cheese
1/2 tsp salt
1/8 tsp pepper
onion powder, to taste
garlic powder, to taste

Cook pasta.  Heat butter and whipping cream in saucepan.  Stir in cheese, salt, pepper, onion powder and garlic powder, stir until mixed completely. Toss in cooked pasta and mix to coat. 

Serves 4

Spanish Garlic Shrimp

2 tsp olive oil
1 cup chopped onion
1 cup chopped bell pepper
1 1/2 cups chicken broth
2 Tbsp garlic
2 Tbsp lemon juice
3 Tbsp water mixed with 2 tsp flour
1/4 tsp paprika or cayenne pepper, depends how spicy you want it
1/4 tsp salt
1/4 tsp pepper
1 1/2 pounds large frozen peeled shrimp, thawed
Hot cooked rice, prepared for 4 servings

Heat oil in skillet.  Add onion and bell pepper; saute 4 minutes.  Stir in rest of ingredients except shrimp and rice; bring to a simmer and cook 2-3 minutes.  Add shrimp, stirring often, until cooked through, about 2-4 minutes.  Serve over hot cooked rice or you can mix rice in cooked shrimp mixture.

Serves 4

Chocolate Truffle Pie

11 squares semisweet baking chocolate
1/2 cup whipping cream
4 eggs
1/2 cup sugar
1/4 cup flour
1 cup cool whip

Preheat oven to 325.  Grate 1 square of chocolate; set aside.  Place 10 squares in microwaveable bowl.  Add cream.  Microwave on high for 1-2 minutes or until chocolate is almost melted.  Cool slightly.  Add eggs, sugar and flour; beat with a wire whisk.  Pour into lightly greased 9 inch pie plate. Bake 35 minutes or until outer half of pie is puffed and center is slightly soft; cool.  Top each slice with cool whip just before serving.  Sprinkle evenly with grated chocolate.

Serves 10

Broccoli and Rice

1 onion, diced
1/2 stick butter
1 can cream of chicken soup
5 oz evaporated milk
10 oz cheez whiz
2 cups uncooked minute rice
32 oz frozen chopped broccoli

Saute onion in butter. Add cream of chicken soup, milk, cheez whiz and broccoli.  Cook for 10 minutes.  Cook minute rice as directed on package for 2 cups worth of uncooked rice.  Add cooked rice to cheese mixture.  Place in a greased 13x9 pan and bake at 325 for 30-45 minutes, or until bubbly along edges and golden on top.

Bacon Cornbread

1 1/2 cups yellow cornmeal

1/2 cup all purpose flour

1/4 cup vegetable oil

1 1/2 cups buttermilk

4 slices bacon, crisply cooked and crumbled

2 tsp baking powder

1 tsp sugar

1 1/2 tsp salt

1/2 tsp baking soda

2 eggs

Heat oven to 450.  Grease round pan.  Stir together all ingredients; beat vigorously 30 seconds.  Pour into pan.  Bake 25-30 minutes or until golden brown.  Serve warm.

Taco Biscuit Casserole

1 1/2 pound ground beef
1 pkg taco seasoning mix
3/4 cup water
1 1/4 cup salsa
1 can (16.3 oz) refrigerated biscuits
2 cups (8 oz) shredded Mexican cheese blend
Additional ingredients for toppings:  shredded lettuce, chopped tomatoes, additional salsa, sliced ripe olives, drained, sour cream, sliced green onions

Heat oven to 375.  In skillet, brown beef until thoroughly cooked; drain.  Stir in taco seasoning mix, water, and salsa; heat to boiling.  Reduce heat to low; simmer 3 minutes.  Remove from heat.  Separate dough into 8 biscuits.  Cut each biscuit into 8 pieces.  Add pieces to beef mixture; stir gently.  Spoon mix into ungreased 13x9 pan.  Bake 18-23 minutes or until sauce is bubbly and biscuits are golden brown.  Sprinkle with cheese. Bake an additional 8-10 minutes or until cheese is bubbly.  To serve, cut into 8 squares.  Top with additional topping ingredients as desired. 

Serves 8