6-7 cups of uncooked egg noodles or small sized pasta of your choice

3 cans of tuna

3 cans of Campbells cream of mushroom soup

3/4 of a can of milk

2 cups of grated cheddar

1-1/2-2 cups of plain crushed potato chips

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Boil a large pot of water (3/4 full) add 1- 2 tsp. of salt

Add pasta when the water is boiling

Cook pasta for 8-10 minutes

Preheat oven to 350 degrees

Grease a 9×13 pan

Add the tuna, soup, milk to a microwave safe bowl

Starting heating this up in the microwave

Heat for 3 minutes to start, then 2 minutes at a time until hot

Stir often so it heats up evenly

Mix cooked pasta and your soup mixture in the 9×13 pan

Add the grated cheese and crushed chips to the top

Place in oven for 20-30 minutes or until hot.

This recipe is so good, easy, and really fast!

BT

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Preheat oven to 375 degrees.
Place a extra long piece of foil
on a full size cookie sheet.
Add spices, butter, thinly sliced onions
and lemons to both sides of the salmon on foil.
Wrap tight with a double layer of foil.
Bake in the oven for 40 min.
Flip salmon over after 20 min.
Your salmon is done when it is light pink
all the way threw. I usually serve this with
rice, vegetables, and lemon wedges.

Menu
Baked salmon
Mixed rice (Costco)
Steamed broccoli, red peppers with grated cheese

Bt

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If there is still frost on it in the morning that you are cooking it, set it in ice cold water in your sink. Never leave your turkey at room temperature.

When it has thawed out put the turkey back in your fridge.

Check the weight of the turkey and decide on the time that you want to have your dinner.
I like to have left overs, so I buy 1 lb. of turkey per person. Hint – I buy 2 – 12 lb. turkeys for
24 people. Its easier to wash and lift. When I am doing two turkey’s I would use the 12 lb cooking time and add 30-40 minutes. The more you put in your oven the longer it will take. Use a meat thermometer and check it often. I start my potatoes on medium heat, a hour before the dinner.

6-8 lbs.   3 – 31/2 hrs.
8-12  lbs.  31/2 – 41/2 hrs.
12-16 lbs.  41/2 – 51/2 hrs.
16-20 lbs.    51/2- 61/2 hrs.
20-24 lbs.    61/2 – 71/2 hrs.

The internal temperature must be 185 degrees
Insert a meat thermometer into the thickest part of the breast
Preheat your oven to 350 degrees

Wash the turkey inside and out
Place into a roasting pan breast side up
Be sure that you remove the neck and bag from inside
Make the stuffing

Stuffing

2 or 3 days before your dinner, cube the bread for your stuffing
Put bread cubes in a bowl, leave partly uncovered so the cubes will dry out.
You can chop your onion and celery the day before to make your life easier.
The more dinners you do the less stressed you will be.

8-12 cups of bread crumbs
1 large of chopped onion
1/2 tsp. of sage (optional)
2-3 tsp. of poultry seasoning
salt and pepper
1/2 tsp. of garlic powder
1/2 – 3/4 cup of melted butter
1 cup of grated carrot (optional)
1 peeled and chopped apple (optional)
1 cup of dried cranberries (optional)
cheese cloth stuffing bags (optional)

Mix all together adding the melted butter last.
Stuff your turkey right before you put it in the oven.
To be safe never stuff  before.
If you have stuffing left over, wrap it in foil and place beside the turkey for the last 2 hrs.
Bake uncovered until it is as brown as you want it.  If your stuffing is getting to dark , cover with a small piece of foil. While I am doing all this work, I think of all the People and things in my life that I am Thankful for.

This is what I used for a turkey dinner for 20 people.

20 lbs. of turkey
3 doz. whole wheat tray buns, 2 for the dinner and 1 to go with the left overs
3 cans of whole berry cranberries
10 cups of mashed potatoes
5 cups of turnip
5 cups of carrots
1 jellied salad
2 pies
1 box of Christmas oranges
Chocolate Almonds
ice cream or whipped cream
coffee
10  2 L. bottles of pop

My Guests stayed overnight. There were lots of left overs for Lunch.

My Daughter did her first turkey Dinner, this past Thanksgiving. She

called at least 25 times, so I thought I would share this with Her and

all of  You.  Merry Christmas, Happy Holidays, and Happy New Year!

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Chicken Stew and Dumplings

6-8 boneless skinless  chicken thighs
2 boneless skinless chicken breasts
1.36 L. of chicken broth
8 Tbsp. of flour
1 medium sliced onion
5 peeled sliced carrots
1 small turnip peeled and cubed
6 medium peeled and cubed potatoes
2 stalks of sliced  celery

Seasoning to suit your taste
-salt and pepper
-celery salt
-poultry seasoning
-parsley

Cut the chicken into bite size pieces.
I use a big pot for the stew or a large frying pan.

Brown the chicken and onion.
Remove chicken and onion leaving the liquid in the pan.
Reserve 1/2 cup of chicken broth.
Add remaining broth,vegetables and seasoning.
Simmer until tender.
Stir 8 Tbsp. of flour into the reserved broth.
Pour and stir into your stew.
Simmer until it is the thickness that you want.

If you like the sauce to be thicker just mix a little more flour to a small amount of water, stir and add. Be sure not to have the heat to high to avoid burning.

Pour the cooked chicken and onion into the pot. Taste test as you go. When you season,  remember to add a little at a time,  you can always add a little more but if you add to much of something  you can not take it out.

Dumplings

2 cups of white flour
1 tsp. of salt
5 tsp of baking powder
2 tsp. of soft butter
1 1/4 cup of milk

Blend ingredients together adding in the milk last. When  your stew is thickened and seasoned  the way you want, add the dumplings 1 heaping Tbsp. at a time. If you put a little butter on your clean hands it will be easier. Arrange on top of the stew and cover for 30 minutes. simmering lightly to preventing burning . This is so good on a cold day!

BT

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1 1/2 lbs of ground beef ( browned)
2 small tins of tomato paste
1 large tin of crushed tomatoes
1 tsp. of salt
1 Tbsp. basil
2 tsp. of oregano
2 cloves of crushed garlic

Pre-heat oven to 350 degrees.
Mix all together in a large frying pan.
Simmer uncovered for 25 min.

2 cups of cottage cheese (dry is best)
1/2 cup of Parmesan cheese
2 Tbsp. of parsley
1 tsp. of salt
1/4 tsp. of pepper
2 eggs

Mix together
Grate or slice 1 lb. of mozzarella cheese.
Cook  8-10 lasagna noodles.
Cook the noodles while you brown the beef.
Grease or spray (pam) a 9×13 inch pan

Layers

noodles
meat mixture
noodles
cottage cheese mixture
noodles
meat mixture
mozzarella
Add another layer if you want.
Bake for 45min. to 1 hour.
You just want it to be hot all the way threw.

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