Polish Casserole 4 cups uncooked penne pasta or any other pasta that holds sauce 1½ pounds smoked Polish sausage, cut into ½-inch slices 2 10¾-ounce cans condensed cream of mushroom soup, undiluted 1 16-ounce jar sauerkraut, rinsed and well drained 3 cups shredded Swiss cheese, divided 1½ cups 2 percent milk 4 green onions, chopped 2 tablespoons Dijon mustard 4 garlic cloves, minced Preheat oven to 350 degrees. Cook the pasta according to package directions, drain and transfer to a large bowl. Stir in the sausage, soup, sauerkraut, 2 cups of cheese, milk, onion, mustard and garlic. Spoon into 2 greased 8-inch square baking dishes. Sprinkle with remaining cheese. Bake uncovered 45-50 minutes or until brown and bubbly. Serve with garlic bread and a green salad. Cook’s note: This dish is good, filling and freezer friendly. Freeze up to 3 months; to use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 50-60 minutes or until golden brown. Kay Moore Cullman EC
Bacon Cheeseburger Chowder 1 pound ground beef, browned and drained 1 tablespoon dry onion flakes 1 tablespoon dry green pepper flakes 3 tablespoons all-purpose flour 2½ cups milk 1 pound potatoes (about 2 medium), peeled and diced 1½ cups water 1 tablespoon beef bouillon granules 2 cups shredded cheese (any kind) 3 bacon strips, cooked and crumbled; reserve until ready to use. When the beef is drained, add the flour and stir until blended. Pour all ingredients into a large slow-cooker and cook on low for 6-7 hours. Add bacon before serving. Peggy Key North Alabama EC Alabama Living
Southern Comfort Chicken ½ cups cubed chicken 2 1 garlic clove, finely diced, or equivalent 1 medium onion, sliced in rings 5 medium potatoes, diced 1 cup of frozen carrots, thawed 1 pint of heavy whipping cream ½-1cup water 1 stick (1/2 cup) butter Parsley, salt and pepper to taste Melt butter in large skillet or Dutch oven. On medium low, cook chicken until no longer pink and onions are tender, stirring as necessary. Add garlic when "almost" done. (Do not drain any juices!) Stir in carrots, potatoes and whipping cream. Add seasonings and enough water to cover potatoes. Let simmer for 20 minutes to 1 hour. Cyndi McConnell Baldwin EMC
Cheesy Southern Mac and Cheese 6 ounces elbow macaroni 1 8 ounces cream cheese 1 stick of butter 2 cups milk 4 eggs, beaten 1½ cups white cheddar cheese (reserve 1/2 cup for top) 4 cups extra sharp cheddar cheese (reserve 1 cup for top) Salt and pepper to taste Prepare macaroni according to instructions on box. Drain and return to pot. Add 1 cup white cheddar, 3 cups extra sharp cheddar, eggs, milk, butter, and cream cheese to pot. Add salt and pepper. Pour into 9-inch by 13-inch casserole dish or pan. Cover with remaining 1 cup extra sharp cheddar and 1/2 cup white cheddar. Bake at 400 degrees for 20 minutes. Lisa Johnson Tallapoosa River EC
Homemade Chicken Noodle Soup 7 4 3 2 1 1
cups chicken or turkey broth chicken bouillon cubes carrots, sliced or diced celery stalks, chopped or diced teaspoon dried minced onion flakes cup cooked chicken or turkey, chopped 1 cup uncooked elbow macaroni (can use egg noodles) 1 teaspoon dried parsley flakes Put the first 5 ingredients into a large cooking pot. Cover and bring to a boil. Keep covered and turn heat to low; simmer for 45 minutes. Add the chopped chicken or turkey, macaroni and parsley; stir and simmer (covered) for 20 more minutes, stirring occasionally. Julie Williquette Joe Wheeler EMC Please send us your original recipes, developed by you or family members, and not ones copied from a book or magazine. You may adapt a recipe from another source by changing as little as the amount of one ingredient. Cook of the Month winners will receive $50, and may win “Cook of the Month” only once per calendar year. Online: alabamaliving.coop Email: recipes@alabamaliving.coop Mail: Recipes, P.O. Box 244014 Montgomery, AL 36124 Please include a phone number and co-op name with submissions!
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