This recipe is a little different in that it uses Cream of Rice cereal as a thickener and doesn't require any sauteing of ingredients ahead of time. I have made this in the oven, in the crock pot and in an electric frying pan. Good made ahead, too. Serve with potatoes, rice or egg noodles. Can't remember where I got this recipe--maybe from the back of the Cream of Rice cereal box years ago.
An easy recipe for the stovetop. I always add more liquid--tomato juice, V-8 juice or tomato sauce. This is also a good make-ahead dish. I usually serve with noodles or rice. Serving size depends on how many chicken breasts are used.
These contain grated raw carrots in the ingredients to make them a little different and delicious. From a little cookbook titled "Food Editors' Favorities, Treasured Recipes". Can be made ahead and refrigerated or frozen for longer storage. Preparation time does not include baking the potatoes.
An adult punch recipe that my beloved father-in-law, a parttime bartender, used to make for parties. Reminds me of a whiskey sour. The number of servings listed is a guesstimate since it depends on the size of the serving cups.
A different appetizer. The curried tuna salad comes from The Good Housekeeping Illustrated Cookbook and can be made ahead and refrigerated until ready to stuff the shells; the jumbo pasta shells were my Mom's idea years ago. The tuna salad could also be served in savory cream puffs or on crackers, etc.
This recipe came from another website. It makes a lot so is good for a potluck or large gathering. Make sure to use the whole amount of spinach or to cut back on the dressing if using less spinach. When I take this somewhere, I usually take the dressing in a jar and dress the salad right before serving. Note: This is not good leftover.
A pudding-cake dessert especially good in the fall when apples are plentiful. If you like pineapple, apples, nuts, cake and ice cream, you'll love this. This came from a cookbook put out by Pace One, a local restaurant, and was served there many years ago. Don't know if it is still on the menu.
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