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Salmon Lasagna Salad
SALMON LASAGNA SALAD
9 lasagna noodles
1 15½ ounce can salmon, bones removed and flaked
2 green onions sliced thin
1½ cups alfalfa sprouts
1 cup chopped seeded cucumber
1 medium tomato, seeded and bhopped
1 8 ounce can water chestnuts drained and chopped
1 8 ounce package cream cheese softened
3/4 cup creamy buttermilk salad dressing
1 teaspoon dried dillweed
2 small tomatoes thinly sliced
Cook noodles according to package directions; drain. Rins
with cold water; drain again. Set aside. (Over)
Back:
In a bowl combine salmon and onions. In another
bowl combine sprouts, cucumber, chopped tomato and water
chestnuts. Stir together cream cheese, salad dressing
and dillweed (will make 1½ cups dressing mix). Stir ½ cup
of the dressing mixture into salmon mixture. Stir ½ cup of
the dressing mixture into the sprout mixture.
To assemble, line an 8 or 9 inch springform pan with noodle
extending noodles over sides of the pan. Add half the
salmon mix. Top with all the sprout mixture. Add
remaining salmon mix. Trim noodles to 1½ inches over
sides of the pan. Discard trimmings. Fold ends of needles
over top of salmon mix. Spread remaining dressing mix on to
of noodles to within 1 inch of edge. Cover and chill
2 to 4 hours. To serve: Arrange tomato slices on top. Cu
into wedges. Yields 8 servings. 409 calories per serving.
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# Salmon Lasagna Salad
## Ingredients
- 9 lasagna noodles
- 1 (15 1/2 oz) can salmon, bones removed and flaked
- 2 green onions, sliced thin
- 1 1/2 cups alfalfa sprouts
- 1 cup chopped seeded cucumber
- 1 medium tomato, seeded and chopped
- 1 (8 oz) can water chestnuts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- 3/4 cup creamy buttermilk salad dressing
- 1 tsp dried dillweed
- 2 small tomatoes, thinly sliced
## Instructions
1. Cook noodles according to package directions; drain. Rinse with cold water; drain again. Set aside.
2. In a bowl combine salmon and onions. In another bowl combine sprouts, cucumber, chopped tomato and water chestnuts.
3. Stir together cream cheese, salad dressing and dillweed (will make 1 1/2 cups dressing mix).
4. Stir 1/2 cup of the dressing mixture into salmon mixture. Stir 1/2 cup of the dressing mixture into the sprout mixture.
5. To assemble, line an 8 or 9 inch springform pan with noodles, extending noodles over sides of the pan.
6. Add half the salmon mix. Top with all the sprout mixture. Add remaining salmon mix.
7. Trim noodles to 1 1/2 inches over sides of the pan. Discard trimmings. Fold ends of noodles over top of salmon mix.
8. Spread remaining dressing mix on top of noodles to within 1 inch of edge.
9. Cover and chill 2 to 4 hours.
10. To serve: Arrange tomato slices on top. Cut into wedges. Yields 8 servings. -
Buffet Green Beans
Buffet Green Beans
Cook 2 Boxes frozen french style green beans 5 min in Salt water
Drain & put in shallow 2 qt casserole in alternate layers with
1 - 19 oz Can bean sprouts
1 - 8 oz Can diced Water Chestnuts
1/2 cup parmeson Cheese.
Pour over Sauce:
4 TBSP butter } smooth & add 1/4 tsp pepper
2 Tbsp flour } 1/4 tsp Worcestershire
1 pt cream or canned milk
Toast 1 c finely Chopped almonds in 2 Tbsp butter. Sprinkle
over top - Bake 15-20 min @ 425°F Serves 5
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# Buffet Green Beans
## Ingredients
- 2 boxes frozen french style green beans
- 1 (19 oz) can bean sprouts
- 1 (8 oz) can diced water chestnuts
- 1/2 cup Parmesan cheese
## Sauce
- 4 Tbsp butter
- 2 Tbsp flour
- 1/4 tsp pepper
- 1/4 tsp Worcestershire sauce
- 1 pt cream or canned milk
## Topping
- 1 cup finely chopped almonds
- 2 Tbsp butter
## Instructions
1. Cook 2 boxes frozen french style green beans 5 minutes in salted water.
2. Drain and put in a shallow 2 qt casserole in alternate layers with the bean sprouts, diced water chestnuts, and Parmesan cheese.
3. Make the sauce: blend 4 Tbsp butter and 2 Tbsp flour until smooth, then add 1/4 tsp pepper, 1/4 tsp Worcestershire sauce, and 1 pt cream or canned milk.
4. Pour sauce over the layered casserole.
5. Toast 1 cup finely chopped almonds in 2 Tbsp butter. Sprinkle over top.
6. Bake 15–20 minutes at 425°F. Serves 5. -
Chicken Macaroni Casserole
Chicken Macaroni Casserole Serves 4
2 cups diced chicken (cooked)
1-7 oz box elbow Macaroni uncooked
½ lb Grated chedder cheese
2 cans cream of Mushroom soup
2 cups milk - 1 tsp salt
4 hard boiled eggs
1 small onion - 1 can sliced water
chestnuts
Combine & mix all ing. in a large
Back:
bowl, pour into large Casserole dish
and refrigerate over night. Bake at
350° for 1hr. (Good)
This and a salad makes a good meal.
Freezes well too.
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# Chicken Macaroni Casserole
Serves 4
## Ingredients
- 2 cups diced chicken (cooked)
- 1 (7 oz) box elbow macaroni, uncooked
- 1/2 lb grated cheddar cheese
- 2 cans cream of mushroom soup
- 2 cups milk
- 1 tsp salt
- 4 hard boiled eggs
- 1 small onion
- 1 can sliced water chestnuts
## Instructions
1. Combine and mix all ingredients in a large bowl.
2. Pour into a large casserole dish.
3. Refrigerate overnight.
4. Bake at 350° for 1 hour. -
Teriyaki Beef Pot Roast
Tereyaki Beef Pat Roast
3-4 lbs. beef pat roast salad oil
1/4 cup hot water
1/2 tsp. ginger
1 clove garlic (optional) minced
3 tbs. soy sauce
2 med. sized onions
1 can mushrooms
1 " water chestnuts
corn starch to thicken
Back:
Brown beef pat roast in hot oil
in heavy pan. Cover with hot water,
ginger, garlic, soy sauce, onions, water
chestnuts & mushrooms. Cover, simmer
slowly 2 to 2 1/2 hrs. or until meat is tender.
Add extra hot water as needed.
Thicken with cornstarch. Serve hot
with hot fluffy rice.
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# Teriyaki Beef Pot Roast
## Ingredients
- 3–4 lbs beef pot roast
- salad oil
- 1/4 cup hot water
- 1/2 tsp ginger
- 1 clove garlic (optional), minced
- 3 Tbsp soy sauce
- 2 medium-sized onions
- 1 can mushrooms
- 1 can water chestnuts
- cornstarch to thicken
## Instructions
1. Brown beef pot roast in hot oil in a heavy pan.
2. Cover with hot water, ginger, garlic, soy sauce, onions, water chestnuts, and mushrooms.
3. Cover and simmer slowly 2 to 2 1/2 hours, or until meat is tender.
4. Add extra hot water as needed.
5. Thicken with cornstarch.
6. Serve hot with hot fluffy rice. -
7 Ingredient Casserole
7 Ingredient Casserole (Stracks)
1 (can or 2 cups) white meat of chicken
1 " Cream of Mushroom Soup
1 " " " Chicken Soup
1 - 7oz can Sliced Mushrooms
1 - can Water Chestnuts sliced
1 - small can Pet Milk
1 - Can Chinese Noodles
Combine all ingredients including
liquids. Bake in casserole at 350° for 45
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# 7 Ingredient Casserole
## Ingredients
- 1 can (or 2 cups) white meat of chicken
- 1 can Cream of Mushroom Soup
- 1 can Cream of Chicken Soup
- 1 (7 oz) can sliced mushrooms
- 1 can water chestnuts, sliced
- 1 small can Pet (evaporated) Milk
- 1 can Chinese noodles
## Instructions
1. Combine all ingredients including liquids.
2. Bake in casserole at 350° for 45 minutes. -
Veg. Salad
Veg. salad Serves 12
Recipe from the kitchen of Paula Guffey
1 head lettuce - broken into bite
size pieces in a large flat salad
bowl.
1/2 c diced onion
1 can sliced thin water chestnuts
1 pkg frozen peas separated (do not
cook) optional 1/2 cauliflower pieces.
Cover with 1 1/2 c Helman's mayonnaise
(med. jar) spread like frosting sealing
edges. Sprinkle over top 3 tsp sugar
(over)
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Sprinkle Romano & Parmesan cheese
over top well until thoroughly covered.
Put in refrig. over night or several
hours before serving.
Before serving decorate top with
wedges of tomatoes, & wedges of
boiled eggs (yolk side up)
Sprinkle top with diced bacon
chips or bacon. Do not toss
This salad will keep for several
days.
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# Veg. Salad
*Recipe from the kitchen of Paula Guffey — Serves 12*
## Ingredients
- 1 head lettuce, broken into bite size pieces in a large flat salad bowl
- 1/2 cup diced onion
- 1 can sliced thin water chestnuts
- 1 pkg frozen peas, separated (do not cook)
- Optional: 1/2 cauliflower pieces
- 1 1/2 cups Helman's mayonnaise (medium jar)
- 3 tsp sugar
- Romano cheese, to cover
- Parmesan cheese, to cover
- Wedges of tomatoes, for garnish
- Wedges of boiled eggs (yolk side up), for garnish
- Diced bacon chips or bacos, for garnish
## Instructions
1. Place lettuce broken into bite size pieces in a large flat salad bowl.
2. Layer diced onion, sliced water chestnuts, and frozen peas (do not cook) over the lettuce. Add cauliflower pieces if using.
3. Cover with 1 1/2 cups Helman's mayonnaise, spread like frosting, sealing the edges.
4. Sprinkle 3 tsp sugar over the top.
5. Sprinkle Romano and Parmesan cheese over the top until thoroughly covered.
6. Put in refrigerator overnight or several hours before serving.
7. Before serving, decorate the top with wedges of tomatoes and wedges of boiled eggs (yolk side up).
8. Sprinkle top with diced bacon chips or bacos.
9. Do not toss. This salad will keep for several days. -
Veg. Salad
Veg. Salad
Serves 12
1 head lettuce - broken
into bite size pieces in
a large flat salad bowl
½ c. diced onion
1 Can sliced thin water
chestnuts
1 pkg. frozen peas separated
(do not cook)
optional 1/3 cauliflower pieces
instead of chestnuts
cover with 1½ c. Hellman's May.
(med. jar) - spread like
Back:
frosting sealing edges
Sprinkle over top 3 Tsp. sugar
Sprinkle Romano & Parmesan
Cheese over top well. until
thoroughly covered.
Put in refrig. overnight or
several hrs. before serving.
Before serving, decorate top with
wedges of tomatoes, & wedges
of boiled eggs. (yolk side up)
Sprinkle top with diced bacon
chips or bacos. Do not toss
will keep for several days -
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# Veg. Salad
Serves: 12
## Ingredients
- 1 head lettuce, broken into bite-size pieces
- 1/2 cup diced onion
- 1 can sliced thin water chestnuts (frozen) *(optional: substitute 1/3 head cauliflower pieces)*
- 1 pkg. frozen peas, separated (do not cook)
- 1 1/2 cups Hellman's Mayonnaise (medium jar)
- 3 tsp. sugar
- Romano cheese, to cover
- Parmesan cheese, to cover
- Wedges of tomatoes (for garnish)
- Wedges of boiled eggs, yolk side up (for garnish)
- Diced bacon chips or Bacos (for garnish)
## Instructions
1. Break lettuce into bite-size pieces and place in a large flat salad bowl.
2. Layer diced onion over lettuce.
3. Layer sliced water chestnuts (or cauliflower pieces) over onion.
4. Layer frozen peas (separated, do not cook) over chestnuts.
5. Spread 1 1/2 cups Hellman's Mayonnaise over the top like frosting, sealing the edges completely.
6. Sprinkle 3 tsp. sugar evenly over the top.
7. Sprinkle Romano and Parmesan cheese over the top until thoroughly covered.
8. Refrigerate overnight or for several hours before serving.
9. Before serving, decorate the top with wedges of tomatoes and wedges of boiled eggs (yolk side up).
10. Sprinkle top with diced bacon chips or Bacos.
11. Do not toss. Will keep for several days.