Home of Karen's Recipes

The Sausage Favorite is a regional recipe around here and we LOVE it. The Dilled Chicken Pasta Salad is GREAT and I'm often requested to bring it to dinner's and such.

                    *  Exported from  MasterCook II  *

                             Sausage Favorite

Recipe By     : Deana Grider/teacher's wife/Jamestown Elem.School
Serving Size  : 8    Preparation Time :0:45
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sausage
   1      small         onion -- chopped
   1      small pkg     macaroni
   1      can           cream of mushroom soup
   1      can           cream of celery soup
     2/3  cup           milk
     1/2  pound         velveeta cheese
   3      cups          corn flake crumbs
   2      tablespoons   butter

Brown sausage and onion, drain. Place into bottom of greased casserole dish. Cook macaroni according to package directions, drain. Place macaroni over sausage mixture in casserole dish. In medium saucepan, mix soups, milk and velveeta cheese. Heat on low until cheese is melted. Pour cheese sauce over macaroni and sausage. Mix corn flake crumbs with butter and sprinkle over cheese sauce. Bake uncovered at 350 degrees for 30 minutes.

Source: Grade A Recipes - A collection of recipes by students, staff, parents and friends of Jamestown Elementary School in Jamestown, Kentucky

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                    *  Exported from  MasterCook II  *

                        Dilled Chicken Pasta Salad

Recipe By     : Kimberly Speta in Aug/Sept 96 "Taste of Home"
Serving Size  : 12   Preparation Time :0:30
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      Oz            Spiral Macaroni -- cooked and drained
  12      Oz Can        Chicken, Canned White Meat -- drained and flaked
                        Or
   2      C             Chicken -- cubed, cooked
   1      C             Chopped Celery
     1/2  C             Chopped Onion
   1      Pkg           Frozen Peas -- thawed
                        Dressing
   1      env           Ranch Salad Dressing -- mix
  16      oz            Sour Cream
   1      C             Mayonnaise
   1      C             Milk
   3      tbsp          Fresh Dill -- minced
                        Or
   1      tbsp          Dill Weed

In a large bowl, combine the first five ingredients; mix well. Combine dressing ingredients; whisk until smooth. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Yield: 10-12 servings.

NOTE:  I used a 12 ounce can of chunked white chicken in water, drained. The results are quicker, not as messy and tastes great. Could also use a like amount of crabmeat instead of chicken.

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